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…
Category: Main
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,…
Tuna with JC’s Thai Salad
This is my modification of one of Rick Stein’s excellent ideas. Rick (or should I say Mr Stein?) makes a noodle salad but I prefer this variation using blanched oriental vegetables. The tuna needs to be thick enough (1 inch…
Penne Primavera
A rare excursion into the world of vegetarian cuisine. I think this is an American concept and the title “primavera” always seems a little inappropriate, since there are mushrooms which are traditional autumnal. Be that as it may, as veggie…
Wood Pigeon with Forcemeat Balls
Wood pigeons have dark red flesh with a naturally mild gamey flavour and are inexpensive. One bird is ample for one person. This recipe was my introduction to pigeons and is still my favourite. Casseroling them whole in this fashion…
Wild Duck with Grapefruit and Port Sauce
Bred-for-the-table ducklings tend to have a high proportion of frame and fat and a low proportion of actual duck meat. The antidote is wild duck – mallard – which has little fat, almost as much meat and a good flavour.…