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…
Tag: England
Grilled Cos Lettuce Dressing
Used to dress grilled cos lettuce, this made a good side to barbecued lamb chops. Brush the cos lettuce, halved lengthwise, with olive oil and grill for 2-3 minutes on each side before dressing with this. I think other dense…
Sweet Fennel Tarts
Another from Mark Hix which sounds enticingly interesting. It originated from a pastry chef at The Ivy (wherever that is). It might sound a bit of a wacky dessert, but M. Hix thinks it’s absolutely delicious. Planning serves: 4 preparation…
Tomato Tarte Tatin
An idea by Mark Hix with whom I’ve had mixed results. This one seemed to work quite well, though the result was rather wet; we’re wondering if the tomatoes might benefit from a little longer in the over to lose…
Grilled Chicken Breasts
A nice way to use chicken breasts. Naturally, the herb can be varied; tarragon would work very well. Planning serves: 2 preparation time: 2 hrs cooking time: 10 mins Ingredients 2 chicken breasts, boned & skinned 2 heaped tbs chopped…
Coleslaw
Here’s my basic Coleslaw using equal quantities of white and red cabbage. I like to use a mandolin to finely shred teh cabbages but a good sharp knife in teh right hands would suffice. This can be given a little…
Coleslaw Dressing
I seem to have to look this up whenever I make Coleslaw, which I do quite regularly but relatively infrequently. So, I thought I should make a note of it. The Dijon mustard could be regarded as optional but I…
Devilled Butter
On an unsettled weather spring visit to Cirencester, I found a pub/restaurant with an interesting menu for lunch. What I could not resist was a dish of Lambs Kidneys on Sourdough Toast with Devilled Butter. It was excellent. I’d already…
Onion Gravy
I found a source of Faggots – British “meatballs” made of minced pork and pig liver – of which I’m very fond. Onion gravy seems to be the traditional accompaniment so off I went. A thought occurred to me as…
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,…