Confit Duck is slow cooked in an oven proof tub of duck fat and seasonings (onion, garlic, lime zest thyme, rosemary and rock salt). Cook for about 36 hours at 65-70 degrees Celsius. Once done put ...
Executive chef Brad Farmerie pickles bean sprouts with cider vinegar, ginger and beet purée. He slices fresh-water eel, coats the pieces with a mixture of soy sauce, palm sugar, star anise, cinnamon ...
CONDIMENTPickled Bean SproutsTest kitchen tip: You need to pack the bean sprout mixture tightly into whatever jars you use so that there is enough brine to cover it. We used a 32-ounce and 16-ounce ...
Glazed Pork Belly with Pickled Mango, Chilli & Bean Sprout Slaw by Scott Wyse of The Fat Pony in Edinburgh The Fat Pony on Bread Street in Edinburgh is a new wine bar opened by restaurateur David ...
The Fat Pony on Bread Street in Edinburgh is a new wine bar opened by restaurateur David Ramsden, offering a constantly evolving eclectic array of red, white, rose and orange wines. 1. Preheat the ...
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