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…
Category: Main
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…
Skate with Chilli Beans
A wonderful, interesting way to cook skate from the pre-eminent Mr. Stein’s Seafood (based upon his cookery school). I’ve no idea of the provenance of this dish but it seems to be Mexican/Spanish to me, given the use of chillies,…
Skate with Beurre Noisette
The classic skate recipe. The aroma of the black butter is guaranteed to get the digestive juices flowing. Planning serves: 4 preparation time: 15 mins cooking time: 45 mins Ingredients 1½ ltr water 75 ml white wine vinegar 2 bay…
Shepherd’s Pie
The old English classic; this version being just a minor modification to one from The Cookery Year published by the Reader’s Digest Association. Some interesting (healthier?) variations can be made by using alternative toppings such as sweet potato or a…
Salmon l’Avenue
One of the most memorable meals I have had was in San Francisco at a restaurant called l’Avenue. It was salmon with a lobster sauce, topped with a julienne of carrot and leek. This is an attempt to create that…
Salmon en Croute
This recipe is an adaptation of one in the Reader’s Digest Cookery Year . The original uses double cream in the asparagus mixture but I find that light cream cheese binds it better and has less tendency to wet the…
Salmon Baggins
This developed from an idea by my fish-cooking hero, Rick Stein, giving an oriental influence to a little seen ingredient called, somewhat ferociously, wolf fish. Since I can’t get wolf fish, I decided to try it with salmon. I also…
Roast Pork with Quinces
What do you do with quinces if you don’t have a sweet tooth? Since they resemble apples in flavour, are as hard as bullets and take long, slow cooking to become tender, they do make a great accompaniment to roast…
JO’s Roast Pork Loin
This recipe is courtesy of Jamie Oliver, transcribed from his Jamie’s Kitchen , quantities adjusted for four people. (Any more hungry Horaces, and I don’t know where to find a roasting pan large enough!) Planning serves: 4 preparation time: 30…