CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
WIENER SCHNITZEL
Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →
SLOW ROASTED CRISPY PORK BELLY
This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned … Continue Reading →
CAULIFLOWER PUREE
Creamy Mashed Cauliflower is often touted as a low carb alternative to mashed potato, but it’s actually a delicious side dish in its own right that regularly makes an … Continue Reading →
VERMOUTH JUS
Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than … Continue Reading →
RICH BEEF STOCK
Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to … Continue Reading →
QUINCE JELLY
The secret to a good quince jelly, I think, is to simmer the fruit for a long time so it reaches a beautiful pink colour. Like crab apples, quinces turn … Continue Reading →
RABBIT STEW WITH DIJON MUSTARD
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde This is a French country classic, but is suitably classy – quick to produce and tasty. The … Continue Reading →
LEMON SABAYON WITH PINE NUTS
Sabayon is the French adaptation of a lemon dessert with Italian origins. In Italy, it is called Zabaione, and it is traditionally made with egg yolks, sugar, and marsala wine. Another … Continue Reading →