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 →
Category: MAINS
POT AU FEU
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 à l’ALSACIENNE
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 →
TARTIFLETTE
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 →
BLACK EYED BEANS AND MUSHROOMS
Another excellent recipe from Madhur Jaffrey’s Indian Cookery. Serve on its own with naan bread and a salad or as a side dish. It is time consuming or use tinned … Continue Reading →
PORK VINDALOO
This version of Pork Vindaloo is aromatic and spicy. It is a dish with its Portuguese origins suggests that the meat is cooked in vinegar and is usually served hot, but … Continue Reading →
MUSSELS WITH CHORIZO IN A TOMATO SAUCE
This is one of our three favourite ways of cooking Moules, it is delicious and so easy to prepare. Sweet, plump mussels are steamed in a sauce made with … Continue Reading →
FISH PIE
This is as simple recipe for fish pie you can find, if the fish is good, then there is no better fish dish in the world. It is a … Continue Reading →