Pete & Leo

What Dad Cooked is a collection of our dad’s recipes, thoughts, tips and cooking hacks that simply need to be shared with all you foodies!

Featured Seasonal Recipes: Asparagus
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Asparagus, Plaice and Maltaise Mousse Canapes

July 7, 2019

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.

Mr WDC
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Asparagus Tempura Soba

June 29, 2019

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!

Mr WDC
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Asparagus Niçoise Salad

June 28, 2019

The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!

Mr WDC
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Asparagus in Miso Dressing

June 27, 2019

Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.

Mr WDC
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Asparagus and Tuna Sesame

June 27, 2019

It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes. Here, I’ve married the sauce with asparagus and tuna. In some respects, it reminds me of the filling of a tuna fish and asparagus sandwhich filling, so good, you want start eating it before it gets anywhere near a slice of bread…

Mr WDC
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Asparagus, Tofu, Avocado, Sesame

June 26, 2019

Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style dish.

Mr WDC
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Asparagus and Tosi Gorgonzola on Polenta

June 30, 2019

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.

Mr WDC
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Asparagus Vignarola Pappardelle

June 25, 2019

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

Mr WDC
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Asparagus Vignarola

June 18, 2019

This is an Italian stew made from spring vegetables including artichokes, broad beans, peas. My version includes asparagus, which shares the sweet earthy taste of main ingredients. In some versions the vegetables are deliverately overcooked. However, here they are cooked till tender and arranged over grilled polenta.

Mr WDC
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Asparagus and Potted Shrimp

June 18, 2019

Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners. It occurred to me that the small brown shrimp form Morecombe Bay are ‘potted’ in butter, and we know that asparagus and butter go together – so here’s my asparagus and shellfish combination, and very fine it is too.

Mr WDC
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A Stack of Asparagus to Share

June 22, 2019

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…

Mr WDC
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Asparagus Fondue

June 20, 2019

Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?
No dipping necessary – I’ve placed the spears in a luscious pool of fondue and tossed croutons over the top. Eat as a starter with a knife and fork.

Mr WDC
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Asparagus Pizza

June 20, 2019

This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.

Mr WDC
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San Joaquin Battered Asparagus

June 16, 2019

In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop. I’ve always been fascinated by the huge spears and takeaway fairground style of eating. I reckon these are as near as your going to get to the Stockton real McCoys. Eat al fresco!

Mr WDC
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Asparagus Mini Wellingtons

June 12, 2019

These are outrageously delicious. Serve warm as an hors d’oeuvre.

Mr WDC
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Asparagus Bruschetta

June 12, 2019

Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.

Mr WDC
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Asparagus and Cheese Flan

June 22, 2019

These pastries are irresistable. They look and taste delicious.

Mr WDC
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Asparagus and Potato Samosas

June 12, 2019

This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.

Mr WDC
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Asparagus Filo Tartlets

June 11, 2019

These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.

Mr WDC
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Asparagus Spring Roll

June 9, 2019

Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.

Mr WDC
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Asparagus Summer Roll

June 7, 2019

Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.

Mr WDC
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Asparagus, Jersey Royal and Parmesan Fritatta

June 4, 2019

Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.

Mr WDC
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Asparagus and Cheese Pastry Parcels

June 4, 2019

Three asparagus and pastry recipes. Choose from goats cheese and spinach, Taleggio and mushroom, or Gruyère. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.

Mr WDC
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White Asparagus, Butter Sauce, and Prawns

June 2, 2019

This is a spring asparagus dish – but not as we know it…

Mr WDC
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Asparagus and Parma ham

May 18, 2019

Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.

Mr WDC
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Asparagus and peas braised in butter with herbs, hazelnuts, kasha and lemon

May 7, 2019

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

Mr WDC
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Grilled Asparagus

May 16, 2019

This is not really a recipe, more a method for grilling or griddling your asparagus.

Mr WDC
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Parma Ham and Asparagus

May 15, 2019

A great flavour combination and presented here as a main meal salad or antipasto.

Mr WDC
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Asparagus and Lemon Linguine

April 1, 2019

I found a bunch of super thin asparagus and thought they might go well with linguine. It’s such a simple combination and a great way to enjoy asparagus.

Mr WDC
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Asparagus Vinaigrette with Soft Egg and Parmesan

April 5, 2019

A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.

Mr WDC
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Creamy, Buttery Asparagus Risotto

April 6, 2019

‘Risotto is my favourite dish, ever.’

Leo Williamson
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Asparagus and Salmon Quiche

May 29, 2017

The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.

Mr WDC
Latest
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Gnocchi with Tosi Gorgonzola Cheese Sauce

June 26, 2019

Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),

Mr WDC
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Shoulder of Pork with Potato Dumplings and Red Cabbage

May 30, 2019

This is the dish you can find at Seins’ Kingston branch called: Schweinebraten mit Kartoffelknödel und Rotkraut. I had if for my birthday meal with family and friends: it was a perfeect meal, in wonderful company.

Mr WDC
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German Hot Dog

May 30, 2019

This is one of my favourite things.

Mr WDC
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Weisswurst

May 26, 2019

One source indicates there are at least 43 categories of German sausage – and who knows how many further vatiations… I’m familiar with about 5. One of these is new for me – weisswurst – and well worth seeking out at your local German deli.

Mr WDC
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Bresaola and avocado with rocket, Parmesan and crisp toasts

May 8, 2019

This is a standard Soho trattatoria fare of the 70’s. Bresaola, rocket and Parmesan is still popular so the avocado element seems to have fallen out of favour. Put it back in – it’s a good combo!

Mr WDC
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Steak Haché, Sauce au Poivre et Frites

November 9, 2018

Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the hightlight is the steak haché. Here’s my version.

Mr WDC
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Apple Strudels

October 21, 2018

Apple strudels for the whole family to make and enjoy.

Mr WDC
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Tomato, Tofu and Avocado

September 25, 2018

The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.

Mr WDC
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Spinach, Tofu, Avocado

September 25, 2018

This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.

Mr WDC
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Braised Belly Pork

September 25, 2018

There’s a big culinary issue at stake here. Is pork belly skin and fat best when it;s crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.

Mr WDC
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Côte De Boeuf with Béarnaise and Chips

September 13, 2018

A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.

Mr WDC
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Crispy Roast Pork Belly

September 5, 2018

This is the style of pork that you see hanging from the windows of Cantonese restaurants.

Mr WDC
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Bao Buns with Char Sui Pork and Pickled Vegetables

September 5, 2018

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.

Mr WDC
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