RECIPE Pan-Roasted Honey & Miso Glazed Quail with Sea Purslane Salad Paris Bistro Cooking with Edward-Delling Williams Pan-Roasted Honey & Miso Glazed Quail with Sea Purslane Salad 1 whole plucked quail (or a small piece of chicken) 1 qt water ¼ cup salt 4-5 tbsp olive oil 2 tbsp butter 3 tbsp miso paste 2...

RECIPE Thyme Lemonade A Taste of Ireland: Ballyknocken Cookery School Thyme Lemonade 8 ¾ oz caster sugar 1 pint water 4 sprigs of thyme 2 lemons ( juice only) 1 liter sparkling water Ice, to serve Lemon slices, to serve Sprigs of thyme, to serve To prepare the syrup, place the sugar, water, and thyme...

RECIPE Black Pudding and Apple Hand Pies A Taste of Ireland: Ballyknocken Cookery School Black Pudding and Apple Hand Pies For the pastry 12 ¼ oz "00" or bread flour  ¼ oz salt ¼ oz paprika 5 ¼ oz butter (chilled and diced ) 3 tbsp grated parmesan 4 fl oz cold water For the filling...

RECIPE Pear and Plum Hazelnut Crumble Cake A Taste of Ireland: Ballyknocken Cookery School Pear and Plum Hazelnut Crumble Cake For the hazelnut topping 2 ½ oz butter 2 ½ oz brown sugar  1 tsp cinnamon ½ orange, zest only 3 ¼ oz flour 2 oz hazelnuts (roughly chopped) For the cake 5 ½ oz...

RECIPE Pan Fried Oyster Mushrooms on an English Muffin Paris Bistro Cooking with Edward Delling-Williams Pan Fried Oyster Mushrooms on an English Muffin 1 English muffin 1 lbs Oyster mushrooms 2 tbsp flat-leaf parsley (chopped) 4 tbsp olive oil half a stick of butter half a lemon 1 tbsp fresh sumac 18 oz whey Place...

RECIPE Flash Fried Enoki Mushrooms with Toasted Crumbs & Set Cream Paris Bistro Cooking with Edward Delling-Williams Flash Fried Enoki Mushrooms with Toasted Crumbs & Set Cream 2 ¼ cups cream 1 cup egg yolks 2 tbsp sugar 1 tsp dried Porcini mushroom powder pinch of salt ½ cup panko 1 tbsp flat-leaf parsley (chopped)...