Experimental food from the global village
A collection of thoughts, information, recipes and recipe ideas from Chef Paul Walker
Highly useful kitchen gadget
Monday, November 3, 2014
Culinary imagings volume one.
Crab and Cheese toasts. A blend of white crab meat, Dijon mustard, Montasio Fresco cheese, lemon juice and egg on mature cheddar and jalapeno bread.
Seared breast of pigeon, garlic mushrooms, red onion and smoked bacon jam ( with white balsamic and black treacle ) & carrot gazpacho. The pigeon was bought from
Wards Fish, Fishmonger, Game and Poultry Specialist
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