June 2014

I never make any chicken/turkey without brining it first now. Once you try this recipe, you won’t either. This is my standard brine that I use most often. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This extra moisture causes the muscle tissues to swell […]

I’ve served this Paella to many clients, friends and family, and they all agree, it’s the best paella they have ever eaten! Ingredients: Serves 2 400ml chicken stock (homemade is best, but you can buy fresh stock or use cubes) 50ml olive oil 2 cloves garlic finely chopped 6 king prawns 300g chicken ( can […]