A swift Internet investigation of either Tarragon Chicken or, in French, Poulet à l’Estragon reveals that there seems to be no standard way to prepare, or even to describe, such a dish. This idea for a roasted whole chicken version…
Category: Main
Hasenpfeffer
The classic germanic hare stew taken from French Regional Cookery – Alsace , or so I thought. (Well, Alsace does suffer from a French/German identity crisis.) Before I’d cooked this, given my basic knowledge of German, I thought that the…
Romesco de Peix
Romesco is a traditional Catalan sauce made with pounded nuts and peppers. Here, a derivative of it is used to make a Catalan fish and shellfish stew. Firm fish, such as monkfish, works well in a stew but careful substitutions…
Fish Crumble
Yes, I know this might sound strange to those accustomed to an apple crumble but trust me, this savoury crumble works well and has always proved immensely popular with those for whom we’ve cooked it. The savoury cheese crumble mixture…
Thai Chicken Red Curry
This has developed from a couple of sources including Nigel Slater and Muoi Khuntilanont’s Kitchen. The colour associated with the so-called curry paste is really just down to the colour of the chillies used, though the colour can be enhanced…
Roast Pork Loin stuffed with Prunes
One to try from the childhood archives of the excellent monsieur Raymond Blanc courtesy of his mother, Maman Blanc. I might even try this in my good ol’ trusty Weber grill. Planning serves: 6 preparation time: 6 hrs cooking time:…
Gurnard with Nettle Butter
This is a little curiosity I came up with in Cornwall where the gurnard (red or grey, it matters not) are usually excellent. We’d taken to travelling to Cornwall in the spring when the stinging nettles are at their prime,…
Merluza a la Plancha
The Spanish love their hake. Actually, they love our hake, which they’ve been pinching for years. I’d spent a frustrating but amusing afternoon looking for Spanish Merluza a la Plancha recipes on the internet. The amusement stemmed from the absolutely…
Smoked Haddock and Leek Tart
Another one to try from my favourite fish man, Mr. Stein. Let’s translate this into French and call it a Quiche, eh? Something like: Quiche d’Aiglefin Fumé et Poireaux . Planning serves: 6-8 preparation time: 1 hr cooking time: 50-60…
Stufatino alla Romana
This is quite strongly flavoured Italian beef stew that I cooked, originally, more years ago than I care to remember. I remember its being quite interesting largely. I think, due to the combination of celery with beef. Other than that,…