Last week I finally got to eat at a restaurant I’ve wanted to try for ages. Yorokobi by CJ opened on Huntly Street in Aberdeen after Korean Chef Jang had been operating a very successful wee sushi stall at Aberdeen Indoor Market for years. I visited the stall several times and it was my first taste of sushi. I was keen to try the full restaurant experience but for some reason I haven’t got around to visiting until now. Continue reading “Yorokobi by CJ”
Category: Food and drink
Posts about food, drink, recipes and resaurants
Panna Cotta
Time for another dessert post! It’s been a while.
Some of the best puddings are the most simple and Panna Cotta is about as simple as it gets. Essentially just warm cream, set with gelatine and usually flavoured with vanilla. For the recipe I had a look around the internet and my books for some good examples then cobbled together something I figured would work for the quantity I wanted to make. This is mostly based on the always excellent Felicity Cloake “Perfect Panna Cotta” recipe in the Guardian but I left out the buttermilk (didn’t have any or wanted to try to find any) and used semi-skimmed instead of full-fat milk. Continue reading “Panna Cotta”
Summer vegetable tart
Over the summer I get through loads of courgettes, tomatoes and peppers in various dishes so there’s almost always a couple of each lurking in a corner of the fridge waiting to be used. Most of the time I’ve also got a lump of puff pastry in the freezer as I rarely need to use a whole block. The other week I was stuck for ideas for a Sunday lunch and decided to use up some of the leftovers.
Continue reading “Summer vegetable tart”
Pigeon with Roast Beetroot
My fiance loves pickled beetroot. She’ll munch through jars of the stuff as a snack but I’ve never been all that fussed by it. It’s too overpowering and annihilates whatever is unfortunate enough to share a plate with it. That’s not to say I don’t like beetroot. It’s the second best root vegetable in the packets of root veg crisps you can buy these days (obviously parsnip is the best) and I’ve had some pretty good beet experiences in the past.
Recently I’ve noticed roast beetroot appearing on cooking programmes and menus more often. I picked up some pigeon breasts at the farmers market and decided it would be a good time to try roasting beets. Continue reading “Pigeon with Roast Beetroot”
Poached Egg and Asparagus
I like to think I can turn my hand to most basic cooking techniques after a few minutes research. I learn quickly and most techniques tend to work as described. But there’s one that has always failed me every single time I’ve tried it. Not just me either. This supposedly simple cooking method has ended in wails of frustration and an empty stomach for millions of us. Of course the technique in question is poaching an egg.
It’s gently cooking an egg in water. How hard can it be!? Yet every time I’ve tried it in the past I end up with an unpleasant pan full of eggy soup. Bits of cooked white floating all over the place while a single ball of yolk hides in a corner, doing its own thing. Even more frustrating is the fact that those people who have master this technique appear to be able to turn then out at will. Their number includes my brother. Frankly that was the final straw. I had to get back on the horse. Continue reading “Poached Egg and Asparagus”
Mince and Skirlie 