ROAST FILLET OF BEEF WITH PROVENCAL TOMAOTES
Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet … Continue Reading →
Both Elizabeth David and Jane Grigson like this recipe, which in makes it a good bet. You need an economical cut of beef, a dusting of flour … Continue Reading →
Artichokes are, for some, unapproachable, and to think of stuffing them with a ground beef filling takes a bit of a leap of faith but because it’s by Yotam … Continue Reading →
This classic Italian steak dish is known to most people as porterhouse steak, similar to T bone. As with most Italian dishes the quality of the meat and the simple … Continue Reading →
INGREDIENTS 600g minced beef 600g minced Pork 100g minced bacon 3 Garlic cloves crushed 1 tablespoon salt 2 teaspoons fennel seeds 2 teaspoons chilli flakes 50g butter 3 onions … Continue Reading →
Now Sheila as always assumed to call her version the “original and the best”. Her ego was truly boosted when a French friend of Ginette’s came for dinner and “proclaimed” … Continue Reading →
These are meatballs with that added extra special something. They are delicious and all the flavours work well together. Both Sheila and I love celeriac and this recipe appeals … Continue Reading →
This is chilli with a difference, it uses black beans, and I find the addition of coriander and limes a refreshing change. It is served with an Avocado Salsa, … Continue Reading →