Recent content by winston

No longer a chef, gave up before the current celebrity chef boom! didn't want the grind of the job affect my love of food and cooking, now cook as a hobby and enjoy it more....worked in London (Langan's, Greens) and Paris.

risotto frittata form into patties, dust in flour, shallow fry in hot oil...delicious.

I agree, use clarified butter or ghee, however most ghee nowadays is not in fact clarified butter as claimed earlier but is made from vegetable oils... You can make clarified butter at home by very slowly boiling butter in a pan, the solids will stick to the bottom and the water will boil...

Hi everybody I'm from London and I'm really into collecting cook books, I was a chef for 12 years in London and Paris and have my own cook book review site....looking forward to chatting. Winston