PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC
This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →
Author: Sheila Wilton
PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING
Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →
BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS
Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
DUCK CONFIT WITH BRAISED RED CABBAGE
This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →
CHICKEN LIVER PATE
Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … Continue Reading →
ROASTED SCALLOPS BLACK PUDDING AND CAULIFLOWER PUREE
Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →
DEVILLED KIDNEYS
I love the idea of devilled kidneys, so redolent of Chatsworth House and silver chafing dishes, and the kind of gentleman’s clubs where, according to Thackeray, they breakfasted on them, … Continue Reading →