WILD BORE STEW WITH PINOT NOIR
INGREDIENTS 1 Kg Wild Bore shoulder cut into 4 cm pieces 750ml Pinot Noir 2 carrots 1 onion chopped 1 onion studded with 8 cloves 4 Tablespoons sunflower oil 2 … Continue Reading →
Author: Sheila Wilton
MARINATED TUNA WITH PASSIONFRUIT, LIME AND CORIANDER
Sheila prepared this as our starter for Christmas Dinner in La Rochelle. As with any raw seafood dish the freshness of the tuna here is essential. We had the luxury … Continue Reading →
BISTECCA ALLA FIORENTINA
This classic Italian steak dish is known to most people as porterhouse steak, similar to T bone. As with most Italian dishes the quality of the meat and the simple … Continue Reading →
LOBSTER WITH LEMON & HERB BUTTER SAUCE
This was our dinner for Christmas Eve, in La Rochelle. Lobster served with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller … Continue Reading →
YAKITORI. Chicken skewers 焼き鳥
These chicken skewers are a classic food served in Japanese-tapas style pubs. Glazed in a savory-sweet sauce, these Japanese chicken and green pepper skewers are hard to resist Ingredients Serves … Continue Reading →
CHICKEN NOODLES
Sheila prefers noodles cooked in a broth anytime to pasta or rice stir fries. Juicy chicken and noodles dished up in a deliciously flavored broth. Lots of … Continue Reading →
HAM AND MUSHROOM PIE
Sheila is not good with pastry, so why this? she likes a challenge, to be sure, and any Tom Kerridge recipe is a challenge. Tom Kerridge’s Ham and mushroom pie … Continue Reading →
RED PEPPERS, CANNELLINI BEANS WITH BURRATA
This is a store cupboard recipe. Invariably we have cans of haricot beans and jars of toasted red peppers in the larder. It ticked all the boxes and it … Continue Reading →