HONEY BALSAMIC ROASTED SPROUTS
I love sprouts in anyway shape or form. Simply steamed, sautéed with pancetta and chestnuts and even puréed (plenty of butter) So Roast is a different slant, and they are … Continue Reading →
Author: Sheila Wilton
NIFLETTES
Niflette was a pastry distributed to orphans? In Latin, it means “do not weep” and is traditionally made at the time of All Saints. They remind me of Pastéis de … Continue Reading →
FRIED CHICKEN WITH SPRING ONION SAUCE
Sheila cooked a delicious dish, by Madhur Jaffrey. Fried chicken thighs with a spring onion sauce. The sauce was delicious, sharp, with a lovely background of spring onions … Continue Reading →
LANGOUSTINE ALLA BUSARA
This wonderful seafood dish is traditionally made with scampi. Langoustine also works well, but the real magic of the dish is the superflavorful tomato sauce in which they simmer. … Continue Reading →
APPLE CHARLOTTE
I read a Guardian article by Felicity Cloake (who I follow avidly) How to make the Perfect Apple Charlotte – so that’s the dessert of (my) choice. I … Continue Reading →
CHOUCROUTE DE LA MER
Choucroute de La Mer or fisherman’s sauerkraut, its a delicious dish. It is much less fatty than the traditional meat garnished sauerkraut, but just as tasty. After recently enjoying … Continue Reading →
PICKLED SCALLOPS with WILD GARLIC and CUMIN CAULIFLOWER
This was the first course we did for Cathy and Nigel (do we always pick recipes with long titles). Obviously we couldn’t get hold of wild garlic so I substituted … Continue Reading →
CHICKEN BRINE
This chicken brine recipe is made with lemons, honey, fresh herbs and spices, and produces a juicy tender chicken every time! A fool proof way for succulent and flavourful roasted … Continue Reading →