As a full fat carnivore, this was the second vegetarian recipe in two weeks that I’d been attracted to. This is the second incarnation. The original was in the Telegraph Magazine under the crappy title of Spanish Rice. Look that…
Category: Main
Vegetable Tagine
I remain a commited carnivore but this was a decent vegetable-only dish. It is based on something found on Jamie Oliver’s website but it needed some modification, in my opinion. First of all, the original used expensive saffron which I…
Arroz Roja with Langoustines
Langoustines can be difficult to source in the UK since most of our excellent examples from Scotland are exported to Spain or France, tragically. Large Prawns make a decent substitute. Use the shells and heads to make the seafood stock.…
Sesame Crusted Tuna with Avocado
This feels oriental but let’s call it an eclectic mix that bears repetition. It comes from one of the Waitrose recipe cards supposedly ready in 30 minutes (if you work uninterrupted). Its mix of two colours of sesame seeds was…
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…
Pintade aux Brugues
A Guineafowl recipe developed in and therefore named after a campsite in France: Les Brugues at Fanjeaux. This is a simple concoction featuring the flavour of shallots in a sauce based on dry rosé wine with the addition of a…
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…