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Lunchtime Dishes

Smoked Mackerel Niçoise Salad

September 21, 2021 by Christian Gott Leave a Comment

Smoked Mackerel Niçoise Salad. If you don’t already know a Niçoise salad is named after the French city of Nice. It is packed with Mediterranean or Provencal flavours. Nicoise salad has been described as “one of the best combinations of salad ingredients ever invented”.

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Filed Under: Allergens, Classic Dishes, Culinary History, Eggs, Fish & Shellfsh, Food and Drink Pairing, French Cooking, French Cusine, Gluten Free, Ingredients, Jersey Produce, Lunchtime Dishes, Starters and Snacks Tagged With: Classic Recipes, Fish, French Cooking, Nicoise Salad, Smoked Mackerel

What are Eggs Hemingway?

December 20, 2020 by Christian Gott Leave a Comment

What are Eggs Hemmingway? It is a little bit of an unfair question because you may know them as Eggs Montreal, eggs Norwegian, or by the very Quentin Tarantino-esque Eggs Royale. That is how I have always served them on menus, and they will make you an incredible Christmas Day breakfast. You will have most likely heard of Eggs Benedict well this dish, in my humble opinion, is a much nicer and definitely more extravagant dish.

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Filed Under: Allergens, American Cusine, Bread, Breakfast, Brunch, Christimas Recipes, Christmas Cooking, Classic Dishes, Eggs, Ingredients, Lunchtime Dishes, Sauces Tagged With: Breakfast, Eggs Hemmingway, Eggs Royale, Hollandaise Sauce

#Learn to Cook Online – Houmous and Vegetable Crudité

April 19, 2020 by Christian Gott Leave a Comment

You make houmous by blending chickpeas with tahini, a paste made from sesame seeds, lemon juice, olive oil, salt, maybe some ground cumin, and definitely garlic. If you have been to North Africa, the Levant or the Middle East you will probably eaten houmous.

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Filed Under: African Cooking, Allergens, Classic Dishes, Ingredients, Lunchtime Dishes, Spices, Vegetables, Vegetarian Recipes Tagged With: Allergens, Dips, Houmous and Vegetable Crudite, Hummus, Vegetarian

How to Make Perfect Crispy Spring Rolls

January 19, 2020 by Christian Gott 2 Comments

Crispy Spring Rolls

How to make perfect Crispy Spring Rolls. I cannot resist Spring Rolls can you? In time for Chinese New Year here is my step by step guide. Spring rolls were first made in China. A rolled pancake filled with the first of the fresh Spring vegetables. Now Spring Rolls are either made from a number of ingredients, often cabbage, sometimes meat, wrapped in a thin pastry. They can deep fried or larger cold variety* wrapped in rice paper

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Filed Under: Allergens, Asian Cusine, Chicken Recipes, Chinese Cooking, Classic Dishes, Fish & Shellfsh, Ingredients, Lunchtime Dishes, Meat, Spices, Starters and Snacks, Uncategorized, Vegetables Tagged With: Allergens, Chinese New Year, Chinese Recipes, Crispy Spring Rolls, EggRolls

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Hello

Welcome to An Island Chef blog where I try to write about the food I love to cook and eat, and all the absolutely fabulous ingredients and local produce available here in the beautiful Channel Islands.

Look out for my new email newsletter ( just sign up at the top of the page ) and allergens highlights in all my new recipes, along with my suggested wine and beer pairings. If you enjoy the recipes, please get in touch and leave a comment.

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