racine_kitchen
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@ Angel smokery near Maldon
about 14 hours ago
from web
in reply to paulscooking
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@ its the light in the kitchen, 44 days grass fed, Munster SW Ireland. Personally selected by Mr O'Shea for the occasion
about 14 hours ago
from web
in reply to Willielebus
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@ oh and kippers for breakfast on Boxing Day
about 14 hours ago
from web
in reply to paulscooking
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@ cooking turkey on Christmas Day! Racine will be cooking every day except Christmas Day
about 14 hours ago
from web
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- Awaiting cuisson
about 14 hours ago
from TwitPic
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welcome back old favourite
Scottish scallops, shredded duck confit and Bordelaise sauce
about 22 hours ago
from web
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@ cream eggs will be in the shops January!
4:05 AM Dec 20th
from web
in reply to PolpoSoho
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@ the one on the left has been chined a bit too deeply, I'd take it back!
1:07 AM Dec 20th
from web
in reply to Gastro1
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make cranberry sauce, take off stove and stir in a good slug of gin
1:41 AM Dec 19th
from web
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@ you won't be disappointed and it makes a good pud in its own right! Serve in a bowl and float a mince pie in it
6:28 AM Dec 18th
from web
in reply to Gastro1
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@ a most emphatic no to that, always sauce. To honour your roots am assuming sweet potatoes will be garnished with marshmallows?
6:27 AM Dec 18th
from web
in reply to Willielebus
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my mothers Brandy sauce recipe. Take one batch creme brulee custard(Hopkinson recipe) and thin down with Armagnac until just pourable
6:11 AM Dec 18th
from web
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been let down on my christmas pud, any suggestions for buying a good one in London?
6:09 AM Dec 18th
from web
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@ For me its got to be pork, though the dish originally started as a fish dish I believe
4:52 AM Dec 18th
from web
in reply to MathildeCuisine
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@ Harris Vintners funnily enough, details here though pousse stuff not listed,just ask Dad!
4:39 AM Dec 18th
from web
in reply to TheLittleChef
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@ but if you really want them pop by tomorrow morning and I'll let you have some of the little f******s
1:23 PM Dec 17th
from web
in reply to chelseafish
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@ can't bear white pepper, always used black in my cures. White is too harsh, though a little is required in my mignonette
1:22 PM Dec 17th
from web
in reply to chelseafish
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@ gruyere and it must be finely grated and loose
1:20 PM Dec 17th
from web
in reply to chelseafish
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@ agree
1:19 PM Dec 17th
from web
in reply to Gastro1
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12 sausages, all rather disappointing. Richard Woodall Cumberland nicest of bunch. In fact Laverstoke smoked streaky was really good.
5:45 AM Dec 17th
from web
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- Name Henry Harris
- Location London, England
- Web http://www.racine...
- Bio Just what I want to eat when I go out, good honest bourgeois cooking
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