PRAWN COCKTAIL
A classic Christmas Dinner starter for us, and especially so this year as we try to create a typical English Christmas Dinner for Jerome and his parents. It is a … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
A classic Christmas Dinner starter for us, and especially so this year as we try to create a typical English Christmas Dinner for Jerome and his parents. It is a … Continue Reading →
As you know, fish is a very important part of the Mediterranean diet, it’s low in fat, high in protein and loaded with so many health benefits. This is the … Continue Reading →
This fragrant mussel recipe using ginger and lemongrass, creates a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel … Continue Reading →
The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I … Continue Reading →
Apparently according to Rick Stein in his introduction: This dish comes from a restaurant in Dieppe called Le Newhaven. I wonder if there are any restaurants called Le Dieppe … Continue Reading →
These prawns boast a delectable marinade – and then using the marinade to make a sauce adds extra indulgence. INGREDIENTS 4 tablespoons plain Greek full fat yogurt 2.5 piece ginger, … Continue Reading →
Transport yourself to Corfu with every mouthful of this recipe. Prawns are grilled, then added to a rich, chilli, Pernod laced tomato sauce, topped with creamy feta and olive oil. … Continue Reading →
Gravlax is a smörgåsbord classic. It is normally cured with salt and sugar and flavoured with dill and white pepper, but here Tom Kerridge uses Gin and juniper berries to … Continue Reading →