Any excuse at all to use some home-made preserved lemon or lime is welcome. In my view, they are the reason for eating so many tagines. This fish version benefits from quite strongly flavoured fish, such as gurnard or mackerel.…
Category: Main
Faisan au Vin Rouge
This is a minor adaptation of a recipe from Supercook and was my favourite “saucey” recipe for pheasant. First class pheasant are very good plain roasted but older or less well shot birds benefit from different preparation and presentation. Here they are…
Faisan à la Normande
Following a very successful New Year trip to Normandy and being slap bang in the middle of game season, this seemed like a particularly appropriate dinner party dish. Planning serves: 4 preparation time: 20 mins cooking time: 75 mins Ingredients…
Coq au Vin
This really should be made with a cockerel cooked for about three hours. However, cockerels being notably absent from most supermarkets, this more readily available version uses the ubiquitous chicken. Do try to buy a good one; it really is…
Citrus-Braised Lamb Shanks
Untested as yet – from Waitrose Food Illustrated . Planning serves: 4 preparation time: 30 mins cooking time: 2¾ hrs Ingredients 3 tbs olive oil 1 carrot, finely chopped 1 onion, finely chopped 2 celery sticks, finely chopped 2 tbs…
Choucroute Garnie Alsacienne
Preserved for posterity having been taken from French Regional Cookery – Alsace . Planning serves: 8 preparation time: 30 mins cooking time: 2 hrs Ingredients 2 onions, peeled and sliced 100g goose fat or butter 500 ml Riesling 500 ml…
Chilli con Carne
A classic blast from my past and still one of my favourite week day winter feasts. Why stop making tasty meals just because fashions change? This will vary considerably from what might be considered a norm because it is based…
Chicken Tagine
On a visit to Uzès in France one year, we ate lunch at a Moroccan restaurant serving tagines. I became completely hooked and tagines have become a regular part of our diet. Preserved lemons are, in my view, so essential…
Chicken Green Curry
In Thailand, I kept trying other meals but I kept returning to their well known green curry. The term curry is something of a misnomer being borrowed from Indian cuisine by the British. The Thai name refers to a spice…
Charcoal Roasted Duck
Normally I’d call this “barbecued” but, since this requires indirect cooking in a kettle barbecue, “charcoal roasted” seems to be a more accurate description. This is simply a pleasant way to cook a duck so the fat runs out and…