From good ol’ Keith Floyd’s Floyd on France . This is a great one-pot fish dish that usually suits even those who may be a little nervous of eating fish. The earthy flavours from the vegetables used in the dish…
Category: Main
Monkfish and Pink Peppercorn Sauce
One year, on holiday in France we ate monkfish with a green peppercorn sauce at a restaurant in La Rochelle. I loved it and tried to duplicate it after returning home. I have since discovered pink peppercorns (which aren’t really…
Lemon Sole Meunière
I?ve heard it claimed by my favourite fishy chef that the best way to cook Lemon Sole is to grill it on the bone. Whilst I agree with that treatment being the most appropriate for Dover Sole, my taster and…
Lebanese Lemon Chicken
This one is based on a recipe from Jamie Oliver’s Jamie’s Kitchen . Since I don’t yet know where to buy farika, I’ve only ever used bulghur wheat. Why one would use tequila or vodka instead of the white wine,…
Lasagne Bolognese
These are the assembly instructions from the Marshall Cavendish Handbook of Good Cooking . Most of the work goes into the preparation of the Bolognese Sauce (qv) before you get to this assembly stage and final baking. Planning serves: 4…
Lamb Tagine
Being a firm favourite both of Moroccan tagine flavours and of lamb, this is a frequent part of our diet. It is an excellent way of using shoulder of lamb. Planning serves: 4 preparation time: 30 mins cooking time: 2…
JO’s Chicken Kebabs
From Jamie’s Kitchen . Planning serves: 4 preparation time: 1½ hrs cooking time: 10 mins Ingredients 500g chicken breasts, cut into 2½cm cubes 4 courgettes, sliced thinly lengthwise 4 long skewers (or fresh rosemary sticks, lower leaves removed) 1 hfl…
Leg of Lamb with JO’s Italian Stuffing
One of Jamie Oliver’s from his Italian Adventure. Planning serves: 8 preparation time: 15 mins cooking time: 2½ hrs Ingredients 1 Leg of Lamb, tunnel boned 2 cloves garlic, minced 3 handfulls mixed fresh herbs (eg mint, parsley, oregano, thyme),…
Impanata di Pesce Spada
This breaded swordfish in a piquant tomato sauce is from good ol’ Supercook by Marshall Cavendish. I have dropped the “breaded” bit and, thus, tend to refer to it as Unpanata di Pesce Spada . This is largely because I…
Herb Crusted Lamb
This is my take on best end of lamb with a herb crust (originally Carré d’Agneau Provençale in Raymond Blanc’s Cooking for Friends . The original uses white breadcrumbs and a lesser quantity of dried herbs but I like this…