Rowanwood Kitchen

Good things from a small kitchen.

Applewood Smoked Duck and Fig Salad

I was wondering what to cook for some friends coming over to dinner and with the apparent emergence of spring  ( almost certainly premature and short lived!) I thought I’d … Continue reading

March 9, 2015 · Leave a comment

A Six Nations Snacking Lunch

A short post this! I had a friend around today to watch the rugby and we were a bit peckish so I threw together a snacking plate with all the … Continue reading

February 14, 2015 · Leave a comment

Home Made Kind of Chorizo (part 2)

After around a month of hanging around in my porch the air dried sausage I prepared was ready ( by ready I mean it had lost around 30% of weight) … Continue reading

February 14, 2015 · Leave a comment

Duck Prosciutto

After my foray into charcuterie with the chorizo and finding that my porch is perfect for air drying meat during the cooler months, I decided to try a whole muscle … Continue reading

February 10, 2015 · Leave a comment

Air Dried Chorizo (part one)

You may recall that I made some fresh chorizo a while ago. They were nice but I wasn’t particularly happy with the meat I got from the butcher , a … Continue reading

January 26, 2015 · Leave a comment

Smoked Mackerel Pate

I thought I’d try a new way with the mackerel fillets I hot smoke so in around five minutes I whizzed them up into a lovely pate. The recipe is … Continue reading

January 20, 2015 · Leave a comment

Hot Smoked Sea Bass

After the not inconsiderable excesses of the run up to Christmas I thought I’d do a light starter for Boxing Day. So I got some Sea Bass fillets, hot smoked … Continue reading

December 27, 2014 · Leave a comment

Thai Cured Gravlax

One of the things I’ve really enjoyed doing is curing foods, particularly salmon. The beetroot cure I’ve smoked before has gone down really well with friends, so much so that … Continue reading

December 27, 2014 · Leave a comment

Beetroot Cured Applewood Smoked Gravlax

Again drawing inspiration from Diana Henry’s book Salt, Sugar, Smoke I thought I’d make some beetroot cured gravlax for a dinner I was hosting for some friends. Instead of vodka … Continue reading

December 10, 2014 · 1 Comment

Fresh Chorizo

After having so much fun making Toulouse sausage last week I thought I’d make some fresh chorizo this week. Fresh as in you have to cook it rather than the … Continue reading

December 1, 2014 · Leave a comment