One of Jamie Oliver’s from his Italian Adventure. Planning serves: 8 preparation time: 15 mins cooking time: 2½ hrs Ingredients 1 Leg of Lamb, tunnel boned 2 cloves garlic, minced 3 handfulls mixed fresh herbs (eg mint, parsley, oregano, thyme),…
Category: Main
Impanata di Pesce Spada
This breaded swordfish in a piquant tomato sauce is from good ol’ Supercook by Marshall Cavendish. I have dropped the “breaded” bit and, thus, tend to refer to it as Unpanata di Pesce Spada . This is largely because I…
Herb Crusted Lamb
This is my take on best end of lamb with a herb crust (originally Carré d’Agneau Provençale in Raymond Blanc’s Cooking for Friends . The original uses white breadcrumbs and a lesser quantity of dried herbs but I like this…
Fish Tagine
Any excuse at all to use some home-made preserved lemon or lime is welcome. In my view, they are the reason for eating so many tagines. This fish version benefits from quite strongly flavoured fish, such as gurnard or mackerel.…
Faisan au Vin Rouge
This is a minor adaptation of a recipe from Supercook and was my favourite “saucey” recipe for pheasant. First class pheasant are very good plain roasted but older or less well shot birds benefit from different preparation and presentation. Here they are…
Faisan à la Normande
Following a very successful New Year trip to Normandy and being slap bang in the middle of game season, this seemed like a particularly appropriate dinner party dish. Planning serves: 4 preparation time: 20 mins cooking time: 75 mins Ingredients…
Coq au Vin
This really should be made with a cockerel cooked for about three hours. However, cockerels being notably absent from most supermarkets, this more readily available version uses the ubiquitous chicken. Do try to buy a good one; it really is…
Citrus-Braised Lamb Shanks
Untested as yet – from Waitrose Food Illustrated . Planning serves: 4 preparation time: 30 mins cooking time: 2¾ hrs Ingredients 3 tbs olive oil 1 carrot, finely chopped 1 onion, finely chopped 2 celery sticks, finely chopped 2 tbs…
Choucroute Garnie Alsacienne
Preserved for posterity having been taken from French Regional Cookery – Alsace . Planning serves: 8 preparation time: 30 mins cooking time: 2 hrs Ingredients 2 onions, peeled and sliced 100g goose fat or butter 500 ml Riesling 500 ml…
Chilli con Carne
A classic blast from my past and still one of my favourite week day winter feasts. Why stop making tasty meals just because fashions change? This will vary considerably from what might be considered a norm because it is based…