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MegaButters77
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#435 Shellfish Puffs
Here’s quite an involved recipe from the book that requires
several techniques, one of which is the making of choux pastry – the one pastry
I can’t seem to get right. However, I was asked to cater for a recent dinner
party, and I thought this one could work...
#435 Shellfish Puffs
#435 Shellfish Puffs
neilcooksgrigson.blogspot.com
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#434 To Pot Ham with Chicken
This is a fairly straight-forward recipe from the book that
I have only just got around to making as I have never had a situation where I
had left over ham and chicken at the
same time! In fact, I ran out of patience with myself and manufactured the
situati...
#434 To Pot Ham with Chicken
#434 To Pot Ham with Chicken
neilcooksgrigson.blogspot.com
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5.3: Pork - Completed!
Pigs and pork were – and still are – fundamental to life in
Britain, Europe and many other places around the world. So easy they are to look
after, and so unchoosy they are in what they eat, that most households kept a
pig of their own for food. The family ...
5.3: Pork - Completed!
5.3: Pork - Completed!
neilcooksgrigson.blogspot.com
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#433 Stuffed Pork Tenderloin
I hardly ever buy or eat prime cuts these days, going
instead for the underused bits and bobs of cows, sheep and pigs, so it’s nice
to have the excuse to indulge myself for this blog entry. The tenderloin is the
fillet cut of a pig and runs down the length ...
#433 Stuffed Pork Tenderloin
#433 Stuffed Pork Tenderloin
neilcooksgrigson.blogspot.com
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Chapter 8: Stuffings, Sauces & Preserves - Completed!
Well folks,
another full chapter is complete! This was a
bit of an odds-and-ends one which was full of revelations for me because it
covered a large area of cookery even most chefs don’t bother with these days. #272 Melted Butter It’s rather
difficult to re...
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8.2: Sauces - completed!
English food has a bad rep wherever you go, and our sauces
infamously bad. Indeed, the French only officially recognise one English sauce,
and that is custard, or crème Anglaise! The French also find our combination of
mint sauce and lamb bizarre, which I c...
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#432 White Devil Sauce
I have made and experimented with many a devil sauce in my
time, but this recipe was always annoyingly elusive due to the inclusion
of a tricky-to-find ingredient called Harvey’s sauce. Up until the last couple of
decades or so, Harvey’s sauce was widely av...
#432 White Devil Sauce
#432 White Devil Sauce
neilcooksgrigson.blogspot.com
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Chapter 7: Teatime - Completed!
When I started this project, baking wasn’t the seemingly
national pastime as it is now since the rise of the behemoth that is The Great British Bake Off , but it was
something I liked to do and was okay at, but certainly had a very narrow baking
repertoire....
Chapter 7: Teatime - Completed!
Chapter 7: Teatime - Completed!
neilcooksgrigson.blogspot.com
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7.2 Cakes & Tarts - Completed!
#431 Murrumbidgee Cake The Cakes
and Tarts section of the mammoth Teatime chapter is now complete. There have been some great recipes in this part of the
book, many of which have become standards. The Teatime chapter is so big that I had to split it, rather...
7.2 Cakes & Tarts - Completed!
7.2 Cakes & Tarts - Completed!
neilcooksgrigson.blogspot.com
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#431 Murrumbidgee Cake
I think it’s fair to say that if it wasn’t for Jane Grigson
– and therefore this blog – I wouldn’t be doing what I do now. Cooking and
writing for a living was not what I had in mind when I started it; I just
needed a way to practise writing for my PhD! I d...
#431 Murrumbidgee Cake
#431 Murrumbidgee Cake
neilcooksgrigson.blogspot.com
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