Comments for Gastronomy Domine

Comment on Piri-piri prawns by Tabea

Tabea — Fri, 20 Apr 2012 22:34:49 +0000

Hi there. The Korean shop on Mill Road sells prawns au naturel. They’re frozen but beggars can’t be choosers. Having grown up with ready access to fresh and live shellfish, I found them surprisingly fresh tasting. Best of all, despite their impressive length and girth, they don’t cost much more than what passes for ‘large king prawns’ at mainstream supermarkets.

Comment on Roast asparagus with shaved parmesan by SBDP1 Vegetables and Side Dishes | Pearltrees

SBDP1 Vegetables and Side Dishes | Pearltrees — Fri, 13 Apr 2012 18:21:31 +0000

[...] Roast asparagus with shaved parmesan « Gastronomy Domine Zest of a lemon 3 tablespoons extra virgin olive oil [...]

Comment on The Scarlet hotel, Mawgan Porth, Cornwall by Sharon (Trini Caribbean Catering)

Sharon (Trini Caribbean Catering) — Thu, 12 Apr 2012 22:50:29 +0000

I have stayed here and it was really nice.

Comment on Sloe gin – finding your own sloes by Frank

Frank — Thu, 12 Apr 2012 18:42:37 +0000

I live in the Reading area of Berkshire and wondered if anyone knows where any Sloe bushes might be in the general area

Comment on Crispy Chinese roast pork by Lynda

Lynda — Wed, 04 Apr 2012 06:49:57 +0000

I’d like to share my dear friend, Van’s recipe with you. The amount of pork may seem sparse by Western standards but many Viet-namese prefer lots of vegetable and rice, with meat as a garnish.

Tuyet Van’s Pork

Ingredients
Served with rice and stir fried vegetables
For 4 people

Note: This sounds like a LOT of sugar and you can reduce the amount but in fact most is left in the pan after cooking.

4 strips of Pork belly
2 heaped tablespoon of brown sugar
10 tbs of fish sauce
1 or 2 tbs of dark soy sauce
Fresh coconut (up to u how much) chopped into bite size pieces

1.Cut the pork belly into bite size pieces

2.Heat the brown sugar on a very low heat, keep stirring until melted into goo but very careful not to burn.

3.Add fish sauce to sugar and heat together until sugar disappears

4. Add pork pieces. Mix pork pieces into the fish sauce and sugar mixture, **then leave to cook on a medium heat, stirring every 5 mins or so.

5.When pork has been cooking for about 10 mins add diced, chopped, fresh coconut, turn heat down a little and put a lid on pot, continue to cook for 10/15 mins.

** here, I add the liquid from the coconut but the original Viet-namese recipe doesn’t.

Comment on Sticky toffee pudding by Ginette di Palma

Ginette di Palma — Sat, 31 Mar 2012 15:05:42 +0000

I have just started looking at my old collection of A La Carte. It has been in a tea chest in my parents garage for the last 25 years. There are 18 issues, does anyone know the dates of the first and final issues? Also looking for some of the original boxes to keep them in, I was a poor catering student in the 80s and could barely afford the magazine.

Comment on Cinder toffee by James

James — Fri, 30 Mar 2012 21:26:33 +0000

Interesting, I hadn’t thought of adding vinegar to the mix, molten sugar is itself acidic enough to create the carbon dioxide bubbles that foam it, but it leaves a bicarb after-taste. The vinegar would help to neutralise more of the bicarb and remove the aftertaste, thanks for that idea.

*Goes try it out*

Comment on Comfort and Spice – Niamh’s bacon jam by Tony Tang

Tony Tang — Tue, 27 Mar 2012 11:47:15 +0000

I am Mad of Pork Dishes and Tried to Make Different.But No Idea incase of Time i watched u r Post and its usefull for me thank u Very Much..?

Comment on Roast pork with crackling by Photography Liverpool

Photography Liverpool — Mon, 26 Mar 2012 05:32:34 +0000

Wow! What a perfect recipe. Thank you so much to write-up this nice recipe.

Comment on Badger stew by Ruth

Ruth — Fri, 23 Mar 2012 05:41:09 +0000

Sounds lovely. I’m guessing the pigs blood just acts as a thickener for the sauce (as well as flavouring) so perhaps arrowroot could be substituted instead?