recipe

Best recipes from the Feast community cookbook for your home kitchen.

Lobster Fondue
I love this recipe for a party. It is elegant, delicious, and can be served on a buffet family style or served in individual portion sizes for a more formal dinner party. Aside from the lobster it is pretty cost effective and I have always found it to be a crowd pleaser. I recently made it as a special for my restaurant and the guests LOVED it. I hope you enjoy it!
By Lynn Wheeler9 years ago in Feast
Wild Garlic Aioli
Now what really is Aioli, some times spelt Aoli or Allioli? All pronounced Ay-Oh-Lee. Of course it’s a garlic mayonnaise of sorts but, to use eggs or not to use eggs? Traditionally Spanish aioli was made with out eggs carefully emulsifying garlic with oil. Aioli originates from France but it has become popular in Italy, Spain, Portugal and Malta not to mention Britain, although often we cheat mixing a garlic clove in a pot of ready-made mayonnaise! While the Italians add mashed potato and the Maltese tomato. But I came across an emulsified quick and easy milk version from a Spanish chef friend, which fascinated me, I’d never seen anything like it before and had to experiment.
By Zena Leech-Calton9 years ago in Feast
BBQ Rubs and Crusts
What is a Rub? A rub is a spice and/or herb mixture that is added to foods before cooking. Generally, there are two main types of rub, a dry rub and a wet rub. Rubs are most often used in barbecue and grilling because they can stick to meats when grilled or smoked. Most rubs start with salt and sugar, after that just about anything can be added. Rubs have become the great secret ingredient.
By David Greenwood-Haigh9 years ago in Feast
Chocolate has a Savoury Side
We all love a bit of chocolate at the end of the meal, but there’s no need to limit chocolate to desserts only, the flavour of cocoa powder or a single origin chocolate bar can be rich and more bitter than sweet.
By David Greenwood-Haigh9 years ago in Feast
Gourmet Grilled Cheese Recipes
If there is one food that screams all-American lunch, it's the grilled cheese. Toasty buttered bread edges just slightly burnt, crust crumbly and crunchy, with that all important melty oozing cheese. That is the basic, the stable of countless families, perhaps struggling financially, or perhaps simply unable to get their children to eat anything else.
By Gary Ayd9 years ago in Feast
Cocoa Nibs
When I am running my chocolate workshops I always have some cocoa beans, nibs and cocoa butter that I show my students they are often amazed when I tell them top chefs have been using cacao nibs in their recipes for some time and now it’s time for them to get working in your own dishes with them.
By David Greenwood-Haigh9 years ago in Feast
Best Side Dishes for Lamb
Especially during the Easter season, lamb is one of the most popular entrees served at parties, get togethers and family holiday dinners. While selecting lamb as the centerpiece may be a simple, straight forward decision, choosing what to put alongside it never is. Because of the consistency of lamb and it's incredible versatility there is a seemingly endless selection of sides that compliment it well.
By Gary Ayd9 years ago in Feast
Best Cold Hors D'oeuvres Recipes
There are few things more enjoyable to more people than going out to dinner. Getting waited on, eating well prepared, delicious food in the company of those close to us is truly one of life's great pleasures. Of course variety is endless in the ever evolving world of culinary. The options limitless, the combinations infinite, the enjoyment timeless even if the literal fulfillment from consumption is short lived.
By Gary Ayd9 years ago in Feast
Bicarbonate of Soda and Baking Powder Are Both Raising Agents
Back to basic skills which are the backbone for baking we have to remember baking is also a science and if we don't understand whats happening it can all go wrong. A question I often get asked when I am demonstrating is "are bicarbonates of soda and baking powder the same?"
By David Greenwood-Haigh9 years ago in Feast
The History of Truffles
The History of Truffles The chocolate truffle is one of the most popular and classic of all confections and its origins are steeped in a rich and fascinating history.
By David Greenwood-Haigh9 years ago in Feast
The World is Your Whelk
We taste whelks and cockles as part of my food and drink walking tour of Norwich City Centre; there I was, munching my way through another whelk and I thought ‘you could do a lot with these.’
By Zena Leech-Calton9 years ago in Feast
Homemade Ramen Noodle Recipes
Nothing beats a hot bowl of ramen to warm you up on a stressful day. But why reach for that instant, store-bought cup of noodles when you can whip up a homemade batch? The range of flavor possibilities is endless. And let’s face it; fresh ingredients will always win over all that MSG. So please do us a favor and not scrimp on your nutrition. Cooking yourself your very own bowl might even end up cheaper than you expect.
By Jessie R9 years ago in Feast