Aaron Winsloe

Aaron Winsloe

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15 followers
London, England  ·  A love for all things food
Aaron Winsloe
More ideas from Aaron
Japanese Eel Fillet Knife  - Edosaki Knife

Yoshihiro High Carbon Blue Steel Hongasumi Edosaki Japanese Eel Fillet Chef Knife: Available in

Handmade Chef Kitchen Knives by DamascusShop

Chef Kitchen Knife Damascus Steel Custom Handmade by DamascusShop

Pressure cooked Persian lamb shank stew with dill and broad bean rice - Persian dried limes are key for this, they are special enough to flavour this entire dish. They are small limes, brined, then left to dry in the sun for a long time until they become rock hard. Derricious.

Pressure cooked Persian lamb shank stew with dill and broad bean rice - Persian dried limes are key for this, they are special enough to flavour this entire dish. They are small limes, brined, then left to dry in the sun for a long time until they become rock hard. Derricious.

Mustard and chive scotch eggs - soft boiled, naturally :) and in panko breadcrumbs for the extra crunch. Also made some curried ones too, all excellent and well worth the fuss!

Mustard and chive scotch eggs - soft boiled, naturally :) and in panko breadcrumbs for the extra crunch. Also made some curried ones too, all excellent and well worth the fuss!

Fish tacos - salmon (got this to absolute melt in mouth perfection), shredded white cabbage, sweetcorn relish, guac, salsa, sour cream.

Fish tacos - salmon (got this to absolute melt in mouth perfection), shredded white cabbage, sweetcorn relish, guac, salsa, sour cream.

Beef rib with mac and cheese and truffled cream spinach - wrapped these ribs in foil before I went to work, put them in the oven at 90 degrees, 10 hours 15 mins later, out they come, quick char on a disposable barbecue and voila, one delicious rib. Thickened and seasoned the juices into a dipping sauce too, just for fun.

Beef rib with mac and cheese and truffled cream spinach - wrapped these ribs in foil before I went to work, put them in the oven at 90 degrees, 10 hours 15 mins later, out they come, quick char on a disposable barbecue and voila, one delicious rib. Thickened and seasoned the juices into a dipping sauce too, just for fun.

Gua Bao - Taiwanese steamed buns with braised belly pork, pickled mustard leaves, fresh coriander and sweetened peanut powder. A fantastic variant of steamed bun, same pastry as normal chinese steamed buns/char siu bao, just a different shape.

Gua Bao - Taiwanese steamed buns with braised belly pork, pickled mustard leaves, fresh coriander and sweetened peanut powder. A fantastic variant of steamed bun, same pastry as normal chinese steamed buns/char siu bao, just a different shape.

The Ramen Burger - Cook a pack of ramen, mix in an egg as a binder, form the shape in a ramekin/mould/tin can, and cook! Holds its shape surprisingly well even when you get stuck into it. Topped with hoisin, rocket, sesame oil fried burger, gochujuang cabbage and some chopped spring onions. That one was fun to make, if not a bit messy to eat!

The Ramen Burger - Cook a pack of ramen, mix in an egg as a binder, form the shape in a ramekin/mould/tin can, and cook! Holds its shape surprisingly well even when you get stuck into it. Topped with hoisin, rocket, sesame oil fried burger, gochujuang cabbage and some chopped spring onions. That one was fun to make, if not a bit messy to eat!