Texas BBQ had left me with an appetite for meat. This appetite had always existed. I am an embarrassing person to go to Brazilian Steakhouses with. If you haven’t discovered the wonders of these yet in Britain, get on Google…
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Every trip to New Orleans ought to contain a visit to Bourbon Street at some point. Every trip a visit to the French Quarter, every trip a visit to Royal Street and Frenchmen Street. In the same breath as all…
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Pralines are a traditional Creole confectionery item, famed for their moreish sweetness and nutty crunch. They derive their name from Marshal Luplesis-Praslin whose butler invented the recipe for pralines as a digestive aid. Essentially pralines are a sort of…
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Jambalaya was the second Creole dish taught to me at the New Orleans School of Cookery. Consisting of meat (usually chicken and Andouille sausage), the ‘holy trinity’ of celery, green peppers and onions, vegetables, rice and sometimes seafood, it is…
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While travelling in the USA on my epic Food Tour across the States (see the Food Travel Blog section) I attended a cookery class at the New Orleans School of Cookery. Our teacher taught us a number of traditional Nola…
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I already sang the praises in my previous recipe post on coffee granita about the wonders of granita. I won’t repeat that – it would be over kill on, hopefully, a point already well proved. This particular granita recipe is…
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I got this recipe from my flatmate for the last 3 years at University; a veritable goddess in the kitchen and the best baker you’ll ever meet. Full credit goes to her for the utter deliciousness that this recipe holds….
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