Smoked Haddock & Welsh Rarebit

We stole this idea from a chef who stole his idea from James Martin. And so it goes. We’re doing it with mustard sauce and razor clams. Here’s a recipe… Smoked haddock and… Continue reading

Trio of Rabbit

Haggis stuffed rabbit breast wrapped in pancetta on celeriac fondant with mustard whisky sauce; Confit leg with port and truffle jus on champit potatoes; Japanese style rabbit broth with surf clams, greens and… Continue reading

Onglet of Scotch Beef

This is my favourite thing at the moment. 4 years ago my Great Aunt bought it for me at Marche St-Germain. I had no idea what it was so I asked the butcher what… Continue reading

Poire Belle Helene

This one’s for the ladies. It was named after one after all. Sweet, warm, tender pear, in warm chocolate sauce with Chantilly cream and toasted almonds. What’s not to like here. Peel your… Continue reading

Creole Style Sticky Ribs

Rib fest, somewhere in Canada, 5 years ago. I want ribs to see what all the fuss is about. But there are massive queues from every single stall. And I hate waiting. So… Continue reading

No. Ten Restaurant Review on Edinburghlicious!

10 Hill Place, Edinburgh, Scotland January 12, 2014 My mother bought theatre tickets to go and see The Lion King at the Playhouse in Edinburgh back in October and to make a weekend of… Continue reading

National Apricot Day!

Today is National Apricot Day. Behold… Our Winter Pudding is Apricot Sticky Toffee Pudding with Pecan Toffee Sauce. Apricot Sticky Toffee Pudding with Pecan Sauce Serves 6 Ingredients: 300g chopped apricots 200g plain… Continue reading

Winter Menu 2014

Our Winter 2014 starts tomorrow night, after a very slow seasonal change (it’s currently 6C and sunny!). Here is a peek at our new menu starring onglet steak with beetroot jus, trio of… Continue reading

Steamed Lemon Sole

I love these wee’ bamboo steamers. Totally underated/ under used in the Western world. Very healthy, easy to use, can stack them as high as you like to mix up flavours, no need… Continue reading

Delice of Sea Bass with Pumpkin and Pine Nut Ravioli, Tarragon Buerre Blanc

Delice of sea bass is super easy. Get a fillet, leave the skin on and fold it over. Stuff it with blanched wild mushrooms and spinach and tie it at the end with… Continue reading

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    • Pop Up Kitchen Tonight - Japanese Trio of Gyoza, Sushi and Miso November 3, 2014
      Pop Up Kitchen Tonight – Japanese Trio of Gyoza, Sushi and Miso     Tonight… Japanese Trio of Gyoza dumplings, Sushi and Miso First time doing shusi so no recipe today folks! A few tips though… EVERYTHING comes down to the rice. Wash it and wash it again. Soak it for an hour too. When rolling the sushi cut the sheets in half lengthways. Gyoza dumplings are m […]