First of all, it must be pointed out that this is not a genuine Chinese dish, coming from Ottolenghi’s Simple (and other inappropriate titles). It is, however, a clear attempt at Chinese-style flavours. Secondly, the original title is the less…
Category: Meat
Sausage, Pear and Onion Traybake
The title should really include “… with walnuts and gorgonzola”. Traybakes seem to have become quite popular recently. This is another from Waitrose Food that even a person who is not a fan of sausages liked. We thought the flavour…
Steak a l’Echalote
From Claude Bosi: this is an absolute staple at any French bistro. There are variations, but this uses caramelised shallots and red wine which creates a beautiful glossy sauce for the meat. I was getting there when I did my…
Pappardelle with Chicken Livers
I love offal and I’m a huge fan of Chicken Livers, which are very versatile. They make a wonderful warm salad (salade tiède) and the Spanish love ’em as a tapa. I need to try this approach from Mark Hix,…
Venison Wellington
This is a James Martin recipe that we like to make for New Year, assuming Aldi gets its excellent Venison fillets. This uses genuine mushroom duxelles, instead of a mushroom paté, to coat the fillet so it would be worth…
Kefta Mkaouara
I’m a big meatball fan and a big tagine fan, so how could a Moroccan meatball tagine fail to please? The “ou” in Mkaouara is a sort of “w” sound and I’ve seen this written as Mkawara. Similarly, I’ve seen…
Meatballs
You can just shape minced meat into meatballs but I made this mixture and really liked it. My normal approach is to fry off the meatballs in a 28cm skillet then make a classic Italian tomato sauce in the same…
Lamb Ragoût with Flageolets
This began as an idea from From Rick Stein’s French Odyssey. His recipe used shoulder of lamb with flageolet beans and tomatoes, along with some rosé wine and a bouque garni of bay leaves and thyme. However, to me it…
Osso Buco
This is classic braised, thick slices of veal shin hailing from Lombardy. Now that Rose Veal is available, we can enjoy it again. The marrow in the centre of the bones is particularly prized to the extent of providing special…
Braised Pig’s Cheeks
Pigs’ cheeks had become quite popular in Spain before we got locked out due to Covid-19. I don’t see them very often in the UK but we did find some in a butcher located inside a local garden centre, so…