STEAMED MUSSELS WITH LEMONGRASS
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 →
Category: Recipes
OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)
There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →
QUENELLE DE LYONNAIS
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 →
SEAFOOD GRATIN
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 →
BROAD BEANS, LARDONS AND SUN DRIED TOMATOES
This salad salty, crispy lardons, sweet broad beans and rich tomatoes…a perfect melody of flavours and textures. INGREDIENTS Serves 4 200g frozen broad beans 100g lardons 1 tablespoon Oliver oil … Continue Reading →
ROAST DUCK LEGS WITH PLUM SAUCE
An elegant and tasty plum sauce sets off roasted duck legs to perfection. makes for a stylish main course for a special occasion. INGREDIENTS serves 4 For the plums 1.2 … Continue Reading →
ROAST TOMATO TARTE TATIN
When the tomatoes go soft and intensely flavoured there are few tomato tarts better than upside-down tomato tarte tatin. As Lindsay Bareham observed “Roasting the tomatoes first intensifies the … Continue Reading →
ROAST TOMATO SAUCE
If you have (almost) more tomatoes than you know what to do with, this sauce is not only delicious and enormously versatile, and it freezes brilliantly for up to six … Continue Reading →