Lorem ipsum dolor sit amet, consectetur adipiscing elit. Duis mattis convallis risus, in egestas lacus molestie quis. Sed leo magna, ultricies eget mollis semper, porta eu ex. Duis quis nulla rutrum, lacinia nisi id, tincidunt leo. Vivamus auctor turpis sit amet pharetra sollicitudin. Nullam vel efficitur magna. Cras quis metus justo. Duis accumsan tellus congue, vehicula justo elementum, fermentum turpis. Maecenas ullamcorper risus vitae nisl pellentesque, vitae blandit nisi fermentum. Aliquam augue ligula, tincidunt vel vulputate vel, sagittis eu sapien. Praesent eget malesuada est. Sed diam nunc, aliquam sed luctus ac, placerat sollicitudin ex. Nunc pharetra id nibh eget eleifend. Integer ultrices diam nec ultricies laoreet. Aliquam mattis lacus in ex viverra facilisis.

British Pork Belly

Slow-cooked bacon is an icon of gourmet on the Islands. The British eat it all year round and have several ways to prepare it. Personally, I always put him in the oven for the whole night and baked at 92’C-95’C – 9-10 hours. There are also shorter ways to prepare this delicacy and I will […]

0 comments

Scotch Eggs

A Scottish dish that ranks second on the list of dishes – right after Haggis. The first mention of this dish was already found in the 18th century. A simple snack, yet subtle and with character. Ball, seasoned minced and breaded meat in breadcrumbs or cornflakes. There would be no wonder in this “ball” if […]

0 comments

Dover Sole with capers and parsley

Fish that is probably more popular on the Islands than salmon. Everyone eats, starting in Cornwall and ending in Norfolk. There are so many ways to prepare Salt that you will not be bored with it. The Scots once offered me Sola with a crushed black pudding on top and I will tell you that […]

0 comments

Roasted monkfish on aubergine puree, flavored with cumin and coriander

Monkfish is a very popular species of fish on the Islands and is served by virtually every well-known restaurant. There are many ways to prepare it, but I will show you one of the more original ones that I managed to meet. 0.5 kg of Monkfish 2 eggplants 1 teaspoon cumin 1 teaspoon ground coriander […]

0 comments

Faggots

“Faggots” Faggots are an old-fashioned pork dish that was eaten shortly after pig slaughter. Just like black pudding or bread roll, but more on the following pages. Meatballs formed from small pieces of shoulder blade, bacon and offal. Some farmers also used a pig’s heart for this dish, which they cut into fine meat. All […]

0 comments

Chicken Vindaloo

“Vindaloo” Marinade For Chicken: 4 chicken breasts half lemon juice 2 tablespoons of white wine vinegar 3 garlic cloves 2 teaspoons ground ginger 1 tbsp garam masala 1 teaspoon cumin 1 teaspoon cinnamon 0.5 teaspoon cayenne pepper half a teaspoon of black mustard seeds Sauce: 4 tablespoons of oil small cinnamon stick 3 chilli 1 […]

0 comments

Chciken Vindaloo

Marinade For Chicken: 4 chicken breasts half lemon juice 2 tablespoons or white wine vinegar 3 garlic cloves 2 teaspoons ground ginger 1 tbsp garam masala 1 teaspoon cumin 1 teaspoon of cinnamon 0.5 teaspoon cayenne pepper half a teaspoon or black mustard seeds Sauce: 4 tablespoons or oil small cinnamon stick 3 chillies 1 […]

0 comments

Sticky Toffee

225 g dates 200 ml water 75 g margarine 180 g of cane sugar 250 g of cake flour 2 eggs 1 expresso 1 teaspoon baking soda 1 teaspoon of baking powder 1 sachet of tea  Toffee Sauce: 200 g sugar 1 tablespoon of butter 200 ml 30% cream 50 ml orange juice   Bring […]

0 comments

Banana muffins with chocolate

4 pcs of bananas 100 ml oil 2 eggs 300 g of portable flour 50 g sugar 1 teaspoon of baking powder 150 g milk chocolate 200 ml milk Whisk the egg with oil to a uniform and smooth mass. We add sifted flour, sugar and baking powder. Then add crushed chocolate and crushed bananas. […]

0 comments

Apple Pie with Almonds

Shortbread: 100 g butter 4 yolks 50 g sugar 180 g wheat flour baking powder  lemon skin pinch of salt Stuffing: 8 apples 150 g sugar tablespoon of rape honey lemon juice almond flakes Execution: Whisk the butter with sugar and lemon zest, and then add the yolks. After a few minutes, we add flour […]

0 comments

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close