2 Navigation Wharf

Malton

North Yorkshire 

YO17 7AA

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© 2019  Dom O'Connor

 

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May 30, 2017

I hope its not too long before we get some consistently good weather! I I keep sending positive vibes - only wearing summer clothes, driving with the window down - and making lots of granita of course!

Granita can be made without any fancy equipment, unlike a sorbet which requires churning, granita can be 'forked' every 30 minutes for the first two hours in the freezer.

It is so simple and easy, you can make it and cheat by using ready made juice, nobody will be any the wiser!

All you need is 2 ingredients! Orange Juice, and Sugar.

You can also add all sorts, such as juiced oranges, Grand Marnier, carraway or cumin for a kick!

Here is a simple recipe for granita - 

750ml Orange Juice (You can even use an apple or berry juice instead)

110g Sugar

1. Pour 200ml of juice and the sugar in to a pan, bring to the boil and stir for about a minute, until the sugar has dissolved.

2. Transfer the liquid straight away to a shallow dish or tray, and add the remainder of the cold juice, stirring well.

3....

February 22, 2017

Ginger is widely used across the globe. It has great medicinal purposes alongside fantastic flavour when used in food and beverage.

Amazingly fresh ginger contains amino acids, calcium, essential fatty acids, iron, magnesium, manganese, phosphorus, potassium, zinc, Vitamins B1, B2, B3, B6 and Vitmamin C!

It can be used in wine, tea and beer but I want to talk today about preserving it.

Stem ginger for me has been one of those things that for years I did not even take an interest as to how it was made. I only used it occasionally, mainly because the price to buy it is so high.

I want to share with you my way of producing stem ginger, which will not only save you money, it will also give you a far superior end result.

Supermarkets jars cost about £3 - they often have a drained weight which means you are receiving only about 180g of ginger. 180g of fresh ginger will only cost us about 45p!

When I make it, I usually prepare about 3kg at a time. I will reduce my reci...

February 4, 2017

Being a professional chef for over a decade has meant I've picked up some tips along the way, which are not only useful in the trade, but also very helpful for success in your home kitchen.

Here are my 5 favourites:

1. Having a good set of knives (the best you can afford) can transform your skills in the kitchen. No one can chop well with a blunt knife so make sure you are always using sharp knives - you'll be much more efficient.

2. Preparation is key. Have your vegetables cut, ingredients weighed and sauces made before you start cooking.

3. Always taste as you go.

4. Clean as you go. It may seem like it's taking longer but you'll be so grateful when you've finished your meal not to have a huge pile of washing to be faced with!

5. After handling garlic, rub your hands on something stainless steel before washing. Try it on the side of your sink. It will remove the odour effectively and without the need for harsh chemicals. 

February 3, 2017

There's nothing better, after returning home from a cold winters walk than a decadent, warming hot chocolate.

This recipe for my rich, creamy hot chocolate is simple and can be flavoured in many different ways.

Ingredients

100g chopped dark chocolate (at least 65% cocoa)

500ml milk (I prefer using almond milk)

1 tbsp brown sugar

1tsp vanilla extract

Optional mini marshmallows and cinnamon sticks

Method

Bring the milk almost to the boil.

Add the chocolate and sugar, stir until dissolved and slightly thickened.

Take off the heat and stir in the vanilla extract.

Pour into your 2 favourite mugs, add marshmallows and cinnamon sticks if you wish and enjoy!

Why not try...

Using hazelnut milk will make this taste like you're drinking Nutella (yes, it is as good as it sounds!)

Stir in a spoonful of caramel sauce after cooking and a pinch of sea salt for a delicious salted caramel variation.

January 30, 2017

Here is a list of the most valuable equipment to you in the kitchen as a home cook. I will be doing an electrical/gadget blog post soon but this will cover your basics!

It really is worth spending the money on good quality equipment, it'll last longer and ultimately work more effectively.

It's better to have a smaller selection of high quality items than cupboards stuffed with cheaper pieces which frequently need replacing.

  • Knives (a large chef's knife, a small paring knife and a large serrated knife)

  • A large non stick frying pan

  • A set of heavy bottomed saucepans (set of 3, small, medium and large with lids)

  • A decent wooden chopping board

  • Weighing scales, measuring spoons and measuring cups

  • At least 2 oven sheets

  • A good vegetable peeler (my favourite is the OXO speed peeler)

  • Can opener

  • Box grater

  • Nest of mixing bowls

  • Metal whisk

  • A couple of wooden spoons and a rubber spatula

  • Ladle

  • Slotted spoon

  • Slotted turner

  • S...

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