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 →
Category: MAINS
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 →
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 →
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 →
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 →