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  1. hubuk

    All About Roasting

    I was delighted by the new book by Molly Stevens called "All About Roasting". I thought I knew all about roasting until I picked up this book. I have been cooking roast dinners for more years than I care to remember so my expectations of learning anything new were very low. And I have to admit...
  2. hubuk

    Marco Pierre White's Fish Pie

    This recipe for Marco Pierre White's Fish Pie from H e l l's Kitchen is not his actual recipe but I was so impressed with the simplicity of how he made it that I decided to create my own. Watching Marco Pierre White conduct his master classes on H e l l's Kitchen one thing was very obvious . ...
  3. hubuk

    Winter comfort food . . . Welsh Faggots

    I can still remember, when I was six or seven years old, travelling down to Ponterdawe in South Wales for the weekend to see my Grandmother. We would arrive just in time for lunch on a Saturday. She had a Bullmastiff dog called Gellert. The problem was she had always fed him titbits from the...
  4. hubuk

    Cooking vacations or culinary tours

    Having spent the last eighteen months helping people who organise cooking vacations or culinary tours to promote what they do I thought it was about time to check to see if I am heading in the right direction. (Even if you have never been on a cooking vacation or culinary tour I would be...
  5. hubuk

    Cooking holiday

    I have agreed to act as host for a week's cooking holiday in Tuscany this coming summer. Even though it will be a working holiday for me I think it will be a lot of fun with a great deal of satisfaction at the end of it. The reason for my post is to ask for opinions on what people think about...
  6. hubuk

    Indian Home Cooking

    A truly beautiful book . . . in all respects. It is beautifully put together with some of the best food photography I have seen. This compliments an excellent style of writing which is both easy to understand and very informative. Writing book reviews is to my mind always difficult, especially...
  7. hubuk

    Back and looking for opinions

    After a complete computer wipe out and a house move to the otherside of the country I have finally found my way back to Chef Talk. More impressive still, I managed to get my user name right on the second attempt and the password!!! Some of you might remember me from the last time I was on the...
  8. hubuk

    Top 10 Cooking / Recipe Books

    Can anyone name their top 10 choice of cooking / recipe books? If you can't name 10 that does not matter - jsut name however many you have. My current must have is Rick Stein's Seafood but, so soon after Christmas expenditure, at £25 will have to go on the wish list. It really is the business...
  9. hubuk

    Paella and Balsamic Vinegar but not together

    I am looking for a recipe for a genuine Spaish Paella to publish on Hub-UK. I am also looking for recipes using balsamic vinegar, more particularly ones which really demonstrate what it brings to a recipe.
  10. hubuk

    6 Chef Vacancies UK

    If anyone is interested - there are 6 vacancies for Chefs working at Raymond Blanc's Cheltenham Brasserie, le petit Blanc. Get in touch if you want your details putting in front of Executive Chef, Steve Nash. Tell anyone you know who might be interested. The vacancies cover all grades up to Sous.
  11. hubuk

    Mother's "Mushy" Pea Soup

    Memories of growing up are continually dogged by Mother's "Mushy" Pea Soup. My brother and I must have eaten gallons of it during our teenage years, even to the stage where I think my brother was getting withdrawal symptoms if he did not get a regular "fix". All our friends knew Mum's pea soup...
  12. hubuk

    Balsamic vinegar - I need educating

    Will someone tell me all about balsamic vinegar? What it is used for and why? And how about a couple of simple introductory recipes? I would also be up for an article on this subject for publishing on Hub-UK if anyone is interested. All I can offer is the fame and glory and links to a web site...
  13. hubuk

    Life after Tarte Tatin

    When I got the recipe for Tarte Tatin it was also suggested that you could use the same technique to create savoury dishes. Having been thoroughly delighted with the results of my Tarte Tatin I would now like to have a go at doing savoury but where do I start? Obviously you can't caramelise a...
  14. hubuk

    Any Chefs looking to work in UK

    I dont know if anyone is looking to work in the UK but I do know of several vacancies and I can get your resumes in front of Raymond Blanc or one of his head chefs if you want me to. What do I get out of it? If I help them they might help me with my web site!
  15. hubuk

    Stuck in a rut

    :( I have only recently joined Chef Talk but all ready I have picked up some great advice and tips. With so much experience and expertise at hand I thought I might ask for an outside view of my problem. I have always loved good food and cooking but have always done it as an amateur. I have...
  16. hubuk

    Jamie Oliver's (Naked Chef) Chocolate Pot

    I made this recipe some time ago after seeing Jamie Oliver do it on TV - simplicity itself but what a wonderful decadent dessert to round off any dinner or just to enjoy when you need cheering up. Chocolate Pot or Pot au Chocolat Ingredients 1/2 pint single cream 200 gms plain chocolate...
  17. hubuk

    Chillis

    Eighteen months ago I had never cooked with chillis. Then I came across Simon "Crazychef" Howlett and my whole life changed. I now use the red chillis you get in UK supermarkets regularly. I would like to consider using other chillis but cannot find out from anywhere what they look like and...
  18. hubuk

    Risotto

    I am quite happy with the quality of risotto I cook but I always cook it and serve as soon as it is ready. I would like to serve it as an accompaniment on a main dish but to do this would really need to prepare it in advance. I know professional chefs do this but at the time I wasn't paying...
  19. hubuk

    Baking in salt

    For the first time this week I cooked some fish by baking it in sea salt. I used Grey Mullet. The taste was excellent. Can anyone tell me why this is such a good way to cook fish and can you cook any type of fish in this manner? Are there any other points I should be aware of in using this method?
  20. hubuk

    Tarte Tatin

    I am looking for a couple of good pictures of the Tatin sister's to go with the recipe I posted on my website. I searched everywhere but could only come up with two very poor ones which detract from the quality of the web page. Can anyone tell me where I might find them on the web?
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