MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
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 →
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 →
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 →
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 →
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 →
Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … Continue Reading →
Choucroute garnie (dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats, and Charcuterie It’s a combo we all know and love, but … Continue Reading →
We love Cheese, and of course so do the French. In the Haute-Savoie (a sking region on the French Swiss border) they have taken cheese that little bit further, can … Continue Reading →