Duxelle of Mixed Mushrooms Celeriac and Carrot

A Duxelle is a usually a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and or cream and then usually reduced to a paste – used most notably in Beef Wellington or as a garnish. Adapted slightly and not turned into a paste, this makes a delicious side dish working really well with a whole roast chicken. It also works perfectly … Continue reading Duxelle of Mixed Mushrooms Celeriac and Carrot

Sweet Potato Gratin

I love vegetable gratin, delicious root veggies cooked with milk cream and garlic.. There is no nicer comfort food. If you are off the milk or cream then nearly as nice with stock and a tin of coconut milk instead.So many possibilities is what makes this so interesting and I think my favourite is with sweet potato and chorizo. Buy the wide chorizo and cut … Continue reading Sweet Potato Gratin

Paul Flynn Crab Brulee

Happy New Year everyone and I hope 2012 brings all you wish for!. I spent yesterday and today preparing the starter course for a New Years Eve Celebration we are going to tonight as well as all the food for a family gathering we are having in our house on New Years Day.  It has been a busy day preparing 22 portions of The Tannery’s … Continue reading Paul Flynn Crab Brulee