Category Archives: Recipes

Bouillabaisse à la mode Mumbai

An indispensable ingredient is fresh flotsam (http://chef.diskstation.eu/product/fresh-flotsam/). Additionally get the following from your trusted local fishmonger: – 12 fresh sea urchins – three fresh cod heads and mussels Quickly sear some mirepoix, tomatoes, garlic and fennel and add the fishy … Continue reading

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Côte de Baleine avec Choucroute

Take a trip to your regional seaside resorts and look for freshly beached whales. Make sure that they are still in a state fit for human comsumption. Take a generous cut just above the midriff and make sure to keep … Continue reading

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Des Crapauds dans le Trou (French Toad in the Hole)

N.B. This special recipe should be reserved for the rare occasion that you have storks as dinner guests. As a variation on the all-time Yorkshire classic, please find below a frenchified version of „Toad in the Hole“.  Get some fresh … Continue reading

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Beignets en Graisse de Loutre

Since the days of the German metaphysician, botanist and natural philosopher Hildegard von Bingen, it is a well-known fact that the fat of the common otter (Lutra lutra) is salubrious to your well-being, either applied as an ointment (to back, … Continue reading

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Des Rats en Pinard

This is a classic from the days of the German siege of Paris in the 1870s.   Encourage your ferrets to roam your garden and outbuildings to bring back some freshly killed rats ( about 2 per person). Skin and … Continue reading

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Saucisses grillés à la mode parapluie

Get some fresh Saucisses at your favorite butcher. Take a standard umbrella, open it, and affix one Saucisse per spoke. Prepare your barbecue. When done, ram the handle into the embers. While letting the skin of the umbrella burn away, … Continue reading

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Des Asperges folies à la Milanaise

Your Revered Chef is back from his well-deserved vacation and still reveling in tropical island dreams. But alas, back to culinary heavy labour! For “Des Asperges folies à la Milanaise” get some fresh asparagus from your local greengrocer. Steep in … Continue reading

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Your Revered Chef will take a break

Your Revered Chef decided to take a break from the daily hassles of life in the gastronomic fast lane. He will be mixing business with pleasure by attending to a seminar on “Advanced Underwater Cardboard Welding” in the Maldives. Unbelievably, … Continue reading

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Fake Long Pig Lūʻau Style

At times when missionaries of various religious orientations still haunted the South Pacific islands and atolls, it has been said that having a missionary for a Lūʻau as the long pig was a major festivity for the indigenes. There are … Continue reading

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Des Abats en Chocolate

Your Revered Chef is again in his usual adventurous culinary mood and will present you with a seemingly truly disgusting dish: Des Abats en Chocolate!  But looks can be deceiving … Get some fresh abbatoir refuse from you local slaughterhouse … Continue reading

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