Tom Kitchin recipe: Blackened chicken tacos Tom Kitchin October 17, 2017 Blackened chicken tacos 1 Place the chicken strips in a non-reactive bowl and add a good sprinkling of spice mix and a splash of olive oil – the spicier you like your food, the more spice mix you should...
Modern Scottish recipe: Venison sausage stew Tom Kitchin October 17, 2017 Drink, Recipes Venison sausage stew 1 Heat a flameproof casserole over a medium-high heat, then add a good splash of oil. When it is hot, add the sausages and stir for 3 minutes, or until they are well coloured all over,...
Tom Kitchin recipe: Braised pork cheeks Tom Kitchin March 12, 2017 Food, Recipes Braised pork cheeks Seal the pork cheeks in a hot heavy-bottomed pan until coloured all over. Remove from the heat and add the diced carrots and roughly chopped onion, garlic, celery, lardons and bouquet...
Tom Kitchin recipe: Rhubarb cheesecake Tom Kitchin February 13, 2017 Food, Recipes Rhubarb cheesecake For the crumble base: Knead the butter into the dry ingredients to create a breadcrumb texture. Bake at 170C/Gas Mark 3, mixing every 5 minutes until golden brown. Once the crumble...
Tom Kitchin recipe: Honey roast ham Tom Kitchin November 24, 2016 Food, Recipes Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds and bay leaves. Bring to the boil, turn down to a simmer and cook for 3...
Tom Kitchin’s Halloween recipes: Mini pumpkin pies Tom Kitchin October 31, 2016 MINI PUMPKIN PIES To make the pastry Sift the flour and sugar together, then pulse with the butter in a food processor until the mixture resembles breadcrumbs. Mix in the egg and knead gently until the dough...
Tom Kitchin’s spookily fun Halloween recipes for kids Tom Kitchin October 31, 2016 Food, Recipes With four young boys in our house, there’s no escaping Halloween. Our eldest two love any excuse to dress up and have had their Halloween outfits planned for weeks. And the fact that it falls on a Saturday...
Tom Kitchin recipe: Pan fried wild salmon, vegetables and sorrel beurre blanc Tom Kitchin September 2, 2016 Food, Recipes Pan fried wild salmon, vegetables and sorrel beurre blanc Cut the carrots into 5mm dice and set aside. Separate the layers of the fennel and cut circles of them using a round cutter. Using a melon baller,...
Tom Kitchin recipe: Confit of wild salmon, ragout of girolles Tom Kitchin September 2, 2016 Food, Recipes Confit of wild salmon, ragout of girolles To cook the salmon, place the olive oil over a low heat and hold at a temperature of 40C. Place the salmon on the oil for about 30 minutes, turning frequently...
Tom Kitchin recipe: Cheesecake with summer berries Tom Kitchin August 2, 2016 Food, Recipes Cheesecake with summer berries For the base: Knead 260g of butter into the dry ingredients to create a breadcrumb texture. Place in an oven and bake at 170C/Gas Mark 3, mixing every 5 minutes until golden...
