Taste of Glasgow

I usually cheat when it comes to making a Thai curry paste and use a shop bought jar because I’m lazy – but I really should’nt because making an authentic thai curry paste is really simple, a handfull of fresh ingredients blitzed up and your ready to go – and you can taste the difference!  So [...]

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Tony Singh’s Warm Pittenweem Lobster Butter sauce Wood Sorrel Ingredients 2 x Lobsters from Pittenweem, approx 1lb or 500gs 100g x Onions from the Garden finely diced 100g x Finley diced Purple haze carrots from the Garden 100g x Finley diced celery from the garden 50g x fresh picked and washed wood sorrel from the [...]

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As promised here is the recipe we received when we interviewed John Quiqley from the Red Onion Serves 2 people Ingredients 1 x 2lb Lobster (or smaller) halved Approx 12 Queen Scallops on the shell washed 16-20 rope mussels (de-bearded and washed) 4 live langoustines tails split 8 oz Spaghetti (dry weight) 4 clove garlic [...]

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Yesterday was another great sunny day and with the recent arrival of my new BBQ I thought it was only right to invite my parents over and fire it up. This recipe is not very challenging and should only take about 20 minutes to prepare. The prawn pops went down a treat and the peanut sauce was especially good.

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I pinched the basics of this recipe from a fellow blogger, Angie, from Vancouver, Canada, who keeps all of us Asian food enthusiasts up to date with the new and exciting dishes she cooks on her blog http://www.seasaltwithfood.com/.  This is an adaptation of but one of her recipes which my girlfriend and I like to cook and [...]

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