STEAK AND KIDNEY PUDDING
This Pudding is so easy to make, everybody’s favourite, rich moist pastry around soft succulent chunks of meat. Once it is on the heat you can forget about it, except … Continue Reading →
Author: Sheila Wilton
COOKERY BOOKS
Take a Cookery book and a whole world of food opens out before you. You are transported to the four corners of the world. A French bistro, an Italian … Continue Reading →
KIDNEY STROGANOFF
This recipe is taken from Delia’s fugal food. An inexpensive version of the classic stroganoff, and in my view it is far more tastier. Rich creamy and packed full … Continue Reading →
BOEUF BOURGUIGNON.
In 1987 we purchased several small books in a series from Sainsburys – two French, one Mexican and a Thai. These have become firm friends over the intervening years, even … Continue Reading →
FILETS DE HARENGS, POLLES A L’HUILE
These are a big favourite of ours, we both love it and if we see them on a menu it is a must have. We have now discovered a … Continue Reading →
BEEF CHEEK GOULASH
This recipe for beef cheek Goulash is a rich and sumptuous rendition of the Hungarian classic. Ingredients 1/3 cup rendered duck fat 5 large onions ( 1kg ), sliced 5 … Continue Reading →
LAMB SHAWARMA
A truly delicious Lamb dish. Shawarma is actually a Turkish word which means turn. This is marinated, and spiced Lamb that is normally cooked on a rotisserie. The list … Continue Reading →
LAMB SHANKS AND BLACK GARLIC TAGINE
Black Garlic is just normal garlic which has been slow cooked in the oven for a very long time, until it is jet black in colour. It is an interesting … Continue Reading →