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Kieren Creevy

#OnTheTrail Slow-Cooked Rabbit Stew

Serves 6 Prep time 6 hrs 40 mins Ingredients 1 whole rabbit, cut into 8 (ask your butcher to do this) Or 1.2 kg rabbit loin (left whole), plus 1 whole roasted chicken carcass. 4 tbsp olive oil 8 cloves garlic, peeled 4 banana shallots, peeled and quartered 1 leek, cleaned and diced 1 jar &hellip; <a href="">Continued</a>


#OnTheTrail Trinxat

Serves 6 Prep time 40 mins Ingredients 1 head cabbage, cleaned, cut into 4 1kg potatoes, peeled and diced 8 cloves garlic, finely chopped 2 tsp black pepper 1 tsp nutmeg Sea salt Olive oil Optional 4 Fatty bacon slices, finely diced 1 leek, finely diced Baby lettuce leaves to serve on the trail. Method &hellip; <a href="">Continued</a>


Homemade Alpine Hot Chocolate

Serves 1 Prep time 15 minutes Ingredients 50g 80% dark chocolate, broken into chunks. 250ml milk – either cow, goat, oat, or nut milks Few threads of saffron. Optional: Square of chocolate for decoration Dried apple for decoration Note &#8211; If using nut milks, make sure they’re fortified. Method Bring milk and the saffron to &hellip; <a href="">Continued</a>


Apple And Coconut Panna cotta, Apple Elderflower gel, Candied Rhubarb Stripes

For the apple Panna cotta 75g caster sugar 200ml double cream 2g agar agar powder 200ml coconut milk 100g apple puree Mix the cream, coconut milk and apple puree together in a pot, heat on medium. When warm, add the caster sugar and the agar powder, whisk vigorously and bring to the boil. Pour into &hellip; <a href="">Continued</a>


Grilled Mackerel with Sea Purslane Tapenade

Serves 2 To cook on a stake or spit you need 6 x 2-3 foot long wooden sticks &#8211; little finger thickness (soak in sea water briefly prior to cooking). 12 x 12 inch long wooden sticks, pencil thickness, sharpened to a point on one end. 3 foot thin wire or thick twine (soaked in &hellip; <a href="">Continued</a>


Scallops with Chorizo Cooked in the Shell with Orange & Seaweed Butter

Ingredients for the scallops 2 king scallops, roe removed, washed and cleaned 2 scallop shells (ask your fishmonger) halved and cleaned 2 tbsp sea buckthorn juice (foraged in the autumn, frozen and blitzed in a blender or available from health food stores) 2 thick slices of chorizo, diced Ingredients for the orange and seaweed butter &hellip; <a href="">Continued</a>


Wild Dining in the Blissful Swiss Alps

Kieran Creevy lures us out into the Alpine countryside with the smells of plums being roasted on the skillet and a light pork stew perfect for this Spring weather… The rain that’s been thundering through the night and early morning stops as though shut off by a tap. The silence is eerie after so many &hellip; <a href="">Continued</a>


Wild Camping in Kazbegi Caucasus – A Georgian Feast

Kieran Creevey and Lisa Paarvio become immersed in the icy landscape of Georgia but are sustained by the warmth of the people who inspire them to cook dishes that speak of an immoveable resilience and timeless comfort. The Lada Niva’s engine whines in protest as the rev counter approaches the redline. Tyres squirm for grip &hellip; <a href="">Continued</a>


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