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…
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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.…
Ragoût of Turbot and Scallops
One of the excellent Mr Stein’s creations from Taste of the Sea . I have actually never made this with the scallops; rather using the fillets from a whole chicken turbot which is plenty for four servings. Planning serves: 4…
Tuna Niçoise
A derivative of one of the World’s great salads, Salade Niçoise, which is often augmented by tuna to make a more substantial meal. I had some good tuna steaks but it wasn’t really the weather for a salad. So, I…
Tartiflette (Reblochonade)
This is instant cardiac arrest stuff, if ever there were any, and should come with a government health warning. Belly-building lunch from the French ski resorts. Planning serves: 4 preparation time: 20 mins cooking time: 1 hr Ingredients 3 lbs…
Swordfish with Salmoriglio
One to try from the Sicilian leg of Rick Stein’s Mediterranean Escapes . (Note to self: I need to try this and check the water content in the salmoriglio.) Planning serves: 4 preparation time: 30 mins cooking time: 10 mins…
Suprêmes de Volaille au Roquefort
This recipe was a result of experimenting during a trip to San Francisco when I was trying to cook something for some friends. It is breast of chicken in a white wine and cream sauce flavoured with Roquefort cheese. If…
Skate with a Herb Crust
This recipe is from The Fish Course by Susan Hicks. Skate is a tasty, easy to eat fish courtesy of its flat bone (well, cartilage, really) structure. This dish has the added advantage of being reasonably healthy since the fish…