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…
Category: Main
Roast Chicken and Mushroom Risotto
It’s difficult to beat a roast chicken; I make them frequently. With two of us, though, having eaten the breasts hot, we have the legs left over. This is our favourite way of making use of the legs when 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…
Merluza a la Koxkera
Or, Hake with Clams, Asparagus, Peas and Parsley, if you prefer. The Spanish love their hake and this is a very pleasant way of serving it taken from the eminent Mr. Stein’s book, Spain. I’m lucky enough to be able…
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…
Wild Boar Ragù
A classic Italian ragù recipe using delicious wild boar, essentially from Michel Roux Jr. except I’m using dried marjoram instead of his fresh oregano. This is good served over a fresh ribbon pasta such as papardelle and topped with fried,…
Pollo en Pepitoria
Here is one of those delightful Spanish recipes using an Almond sauce. This one, though, is given a lift by being lightly spiced – fragrantly spiced rather than hotly spiced. As usual, the recipes vary markedly on the Internet but…
Duck Vindaloo
In an anglicized Indian Restaurant (mostly Bangladeshi), Vindaloo seems simply to be up near the top, if not at the top, of the heat scale. The name, however is a corruption of vinha d’alhos, meaning wine and garlic, and is…
Chicken Satay
I’ve decided that I’m not a big fan of so-called texture in some of my food; I don’t want crunchy seeds on my salad leaves, for example. Neither do I want crunchy bits of peanut in Satay Sauce. So, since…
Posted in Poultry
Nasi Goreng
I became very fond of this dish during a trip to Sri Lanka, where they often seem to serve it with a Chicken Satay skewer. Nasi Goreng is apparently Indonesian for Fried Rice and to get an authentic flavour said…