davecooks1 wordpress.com

davecooks1 the rants and musings of David Hart- Kentish chef and greedy guts

the rants and musings of David Hart- Kentish chef and greedy guts

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emwilcos supper club A supper club in Faversham and beyond, celebrating local food and drink

A supper club in Faversham and beyond, celebrating local food and drink. Roast partridge with pears and morcilla. With just over two weeks until the next supperclub, and following a rather wonderful foodie trip to Copenhagen, I have fixed the menu. There are plenty of nods to Scandinavia and some crowd pleasing autumn favourites too.

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davecooks1 the rants and musings of David Hart- Kentish chef and greedy guts

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the rants and musings of David Hart- Kentish chef and greedy guts

PARSED CONTENT

The site had the following in the homepage, "The rants and musings of David Hart- Kentish chef and greedy guts." I noticed that the web site stated " Brill fillet with white cabbage and grain mustard sauce." They also stated " The method for cooking the fish here is part braising, part poaching and part baking which produces just-cooked, moist, pearly fish. Try and get the 2 larger fillets from the upper half of a thick fish. And ask your fishmonger to skin them. Preheat your oven to 140 degrees C. Shred a quarter of a white cabbage. Reduce by half and add a knob of unsalted butter. If you can get hold of."

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Thursday, February 4, 2010. Friday, January 22, 2010. Tonight my friend Dave returns to the kitchen. Lets hope things work out better than they did last time. Dave had to leave for work about 10pm.

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