Month: August 2012

Bacon Masterclass in Dublin on Tuesday 4th September: Book Now

Ok folks! Bacon masterclass in Dublin is GO. I have found a lovely new cookery school in Swords in Dublin called Robyn’s Nest Cookery School. It will be a hands on class as always. There is one difference, I am not going to be able to transport and refrigerate my bacon vodka, however, I will talk you through it. We will make my bacon jam, bacon jam fudge and maple syrup candied bacon. The class will be from 6.30 – 9.30pm. As it is the first Dublin class, I am going to trial it at a price of €60 for 3 hours. Just bring yourselves and I will sort the rest. Places are limited so get booking. Really look forward to seeing you there. Bacon Masterclass, Dublin at Robyn’s Nest Cookery School Tuesday 4th September, 6.30pm – 9.30pm, €60 Pay securely via paypal by following this link or clicking on the button below. (If you don’t have a paypal account you can still pay by card by clicking the “Don’t have a PayPal account” bit …

VIDEO: on Danish Channel TV2 at the Nordic Food Lab and Copenhagen Cooking

I have just spent a terrific weekend in Copenhagen for Copenhagen Cooking, an annual festival focussing on the best that Copenhagen has to offer. There are so many things to love about Denmark, one is that a food blogger in Copenhagen is a MADBLOGGER. For mad is Danish for food. Wonderful. Out of the blue, I got a call from Danish national TV channel TV2 on Saturday, asking if I would film with them at the festival. It sounded fun so I said yes. But then I didn’t hear from them again. So, I forged on with plans dining at Silver Spoon Under the Sea on Saturday night, a fun and delicious guerilla dining event in the outskirts of Copenhagen at the fish market. We had lots of fun and didn’t want the evening to end, so we went to a very-late-bar to end our evening. All I had to do the next day was go visit Torvehallerne food (or mad(!)) market, eat, enjoy & fly back home. So, no problem. Right? Just another side of Copenhagen …

A Face for Radio, a Bacon App, Electric Picnic Cooking Demo, Dublin Bacon Class

Well that is a lot in one title, isn’t it? I have a lot to share, and it is all about BACON. Because bacon makes my world go round. When I started teaching my bacon masterclass (bacon jam, bacon jam fudge, maple & tamarind candied bacon and bacon vodka), I had a lot of emails from international readers and those outside London asking if I would be teaching them elsewhere and if I would be sharing the recipes. I can answer that now :) BACON MANIA ON THE JOHN MURRAY SHOW ON RTE RADIO 1 A face for radio? I was interviewed on the John Murray Show on RTE Radio 1 yesterday morning about my bacon fascination. Bacon the world a better place, as he said himself. (And I am so stealing that). I must say I did love being in a little radio studio in London. I have a taste for it now! I also revealed my plans for an app. More on that later.   ALL THINGS BACON DEMO AT THE THEATRE OF …

A Perfect Roast Chicken Sandwich & a Recipe for Smoked Mayonnaise

A week ago I thought: I know what I am going to do. I am going to roast a chicken and have a glass of wine. I want a roast chicken sandwich, and nothing else will do today. I now spend almost every day coming up with recipes. Every meal is in danger of becoming a project and a scientific experiment. Which is a grand irony as I left science precisely to get away from this. But there you go, you can’t escape yourself it seems , no matter how you try. I have become so saturated in food that I sometimes forget the simple and ecstatic pleasure that a roast chicken sandwich can bring. Especially when you are so very hungry that you salivate as it is being made. That first bite, the crunch of the bread and the collapse and dissolve of the lightly crunching sea salt as it follows. Then the delicate rich and slightly crispy chicken skin. Finally, that lovely chicken meat, tender from roasting and juicy. Perfectly delicious. A sigh of relief. A lick of butter and …

Last Bacon Masterclass: This Thursday

Hello all! A little bit of an update on the classes. I am calling time on them for the interim this Thursday. There has been an immense amount of interest so I will probably start them up again, but I am not sure when yet. I love teaching them and you have enjoyed them too, but finding the right balance between cost for you and cost for me has been really difficult. I don’t want to charge lots, nor do I want the classes to be enormous. At Central St I can teach up to 20 with an assistant comfortably and that is a good number, but even so it can be a challenge to make it work on the balance sheet. The good news is that when I come back I will have some fresh recipes and new courses too. I have lots to disclose: maple candied bacon ice cream, maple candied bacon arctic roll and maple candied bacon marshmallow. A lot of delicious maple candied bacon and lots of other recipes too. I …

Recipe: Vanilla Marshmallows [how to make them and a recipe breakdown]

Go to work on an egg. I think today I went to work on six. Six eggs for breakfast?! Well, not quite, but this week I have been coming up with new variations on the marshmallow, and I find them quite addictive. 3 egg whites produce a large volume of the stuff, and it is so utterly delicious, I could swim in it. Like all things made at home it is simply much better. It is joyful to make too, and when you understand the recipe, so easy. When I was making it and thinking about all of the building blocks in my head, I realised that – HEY! – marshmallow is all about four things. Four steps and four factors – the structure (provided by sugar), the wobble (provided by gelatine), the fluffiness (provided by the egg white) and the flavour (in this case vanilla). I wanted to explain this properly so that you could all confidently bound into your kitchens and make this at home. Cooking is only about understanding a recipe and …

A Little Fun with the Microwave: Gooseberry and Elderflower Turkish Delight

It has been a peculiar summer for me. Some extreme highs where wonderful things have happened, and some lows where things that I have wanted have felt just out of my reach. I needed to take a little time out from everything and rest my head for a while, while I figured things out. What I do next, what I can do and what I want to do. I, of course, love what I do and at times this is a problem. I jump from idea to idea and project to project, taking on too much and wanting to do everything all of the time, exhausting myself in the process. So, it was time to focus and make decisions. In the meantime, I have found myself craving the food that I cooked and loved in my childhood. Seeking a little balance and reconnecting to the person that I was before and, of course, that I still am. This has coincided with an enormous spring clean where I have rediscovered so many things that I had …