I love offal and I’m a huge fan of Chicken Livers, which are very versatile. They make a wonderful warm salad (salade tiède) and the Spanish love ’em as a tapa. I need to try this approach from Mark Hix,…
Category: Main
Venison Wellington
This is a James Martin recipe that we like to make for New Year, assuming Aldi gets its excellent Venison fillets. This uses genuine mushroom duxelles, instead of a mushroom paté, to coat the fillet so it would be worth…
Kefta Mkaouara
I’m a big meatball fan and a big tagine fan, so how could a Moroccan meatball tagine fail to please? The “ou” in Mkaouara is a sort of “w” sound and I’ve seen this written as Mkawara. Similarly, I’ve seen…
Pintade aux Brugues
A Guineafowl recipe developed in and therefore named after a campsite in France: Les Brugues at Fanjeaux. This is a simple concoction featuring the flavour of shallots in a sauce based on dry rosé wine with the addition of a…
Meatballs
You can just shape minced meat into meatballs but I made this mixture and really liked it. My normal approach is to fry off the meatballs in a 28cm skillet then make a classic Italian tomato sauce in the same…
Lamb Ragoût with Flageolets
This began as an idea from From Rick Stein’s French Odyssey. His recipe used shoulder of lamb with flageolet beans and tomatoes, along with some rosé wine and a bouque garni of bay leaves and thyme. However, to me it…
Roast Chicken and Mushroom Risotto
It’s difficult to beat a roast chicken; I make them frequently. With two of us, though, having eaten the breasts hot, we have the legs left over. This is our favourite way of making use of the legs when it…
Osso Buco
This is classic braised, thick slices of veal shin hailing from Lombardy. Now that Rose Veal is available, we can enjoy it again. The marrow in the centre of the bones is particularly prized to the extent of providing special…
Merluza a la Koxkera
Or, Hake with Clams, Asparagus, Peas and Parsley, if you prefer. The Spanish love their hake and this is a very pleasant way of serving it taken from the eminent Mr. Stein’s book, Spain. I’m lucky enough to be able…
Braised Pig’s Cheeks
Pigs’ cheeks had become quite popular in Spain before we got locked out due to Covid-19. I don’t see them very often in the UK but we did find some in a butcher located inside a local garden centre, so…