This is a Normandy recipe taken from the Reader?s Digest Cookery Year . Being from Normandy, apples feature strongly. It is a very rich sauce which, being cream based and thickened with egg yolk, demands caution to avoid curdling. Planning…
Category: Main
Pork Sauerkraut
This one is entirely down to me. It is an attempt to create something of the hearty, warming Germanic food to be found in the alpine huts of the Austrian ski resorts without going to the elaborate lengths of a…
Pork Green Curry
This is a variation on the Chicken Green Curry but needs longer cooking. Since I can’t stand referencing other recipes and piecing things together, I have documented this in its entirety separately. I’ve also written this one up using green…
Pork and Cider Hotpot
This began life as a very basic but quite effective recipe by Hugh Fearnley-Whittingstall from Waitrose Food Illustrated. It is still a basic recipe but has a few personal modifications. Firstly, good ol’ Hugh wasted the tasty browning bits from…
Petit Salé
This is not a recipe to eat but a recipe to make a facsimile of a French ingredient – lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest…
Partridge with Orange and Vermouth Sauce
This recipe is from Supercook . Partridge are great roasted with sage and pancetta. Here, to give some variety, they are sautéed and served with this splendid orange and vermouth sauce. Planning serves: 4 preparation time: 15 mins cooking time:…
Paella
Since paella recipes vary depending upon what might be available, this should be treated as a guideline. Apparently some people get upset with chorizo in a paella but if you don’t call it Paella Valenciana, you might get away with…
Paad Thai
Thai stir-fried noodles. Since most commentators say that there are as many variations as there are cooks in Thailand, I will deliberately avoid the use of the word “classic”. Planning serves: 4 preparation time: 25 mins cooking time: 10 mins…
Moussaka
This is a rewrite of my original Moussaka recipe, which originally came from the Marshall Cavendish Handbook of Good Cooking (now sadly lost to me). I’ve made a few changes. Firstly, I’ve scaled it up (and gone to metric measurements)…
Moroccan Spiced Lamb Shanks
One of Mr. Slater’s, thus far unadulterated by myself. A warm, cozy, comforting meal for dismal winter evenings. Planning serves: 2 preparation time: 15 mins cooking time: 3 hrs Ingredients 2 lamb shanks 1 tbs flour salt & pepper olive…