A French country classic. I had a swift panic recently because I thought I might have lost this recipe. Fortunately, I hadn’t; I found the old Time-Life book, The Cooking of Provincial France , from which it comes. However, for…
Category: Main
Beef Goulash
I am not a great beef eater but I recently discovered Beef Skirt (for a Steak and Kidney pie) and loved it – it actually has beef flavour [shock, horror]. Anxious to use it again, I went in search of…
Maiale al Latte
There are several things to say about this dish. Firstly, this recipe is essentially the Pork in Milk from Rick Stein’s Venice to Istanbul. Secondly, neither the English title of Pork in Milk nor its description, which would be something…
Viennese Gulasch
It’s ages since I cooked a Gulasch (or is that Goulash?) so I thought I should try this one from Rick Stein’s Long Weekend trip to Vienna, despite my generally being rather unimpressed with his meat dishes. Maybe this will…
Arroz Verde
From the Cadiz episode of Long Weekends by the eminent Rick Stein, back on home turf in the fish and seafood department. Clams, prawns, rice, masses of parsley and obscene amounts of garlic – how could it be anything other…
Spanish Fish Stew with Almond Crust
One to try from Thomasina Miers. Planning serves: 4 preparation time: 15 mins cooking time: 45 mins Ingredients 4 tbs Olive Oil 2 medium onions, finely chopped 1 fennel bulb, trimmed & chopped 4 cloves garlic, sliced 2 tsp fennel…
Posted in Fish
Arroz Negro con Calamares
This is a black rice dish. It is basically a seafood paella in which the rice is blackened with squid ink, which can be bought in sachets. In Spain, the seafood content is often chopitos/chipirones (baby squid) but, that being…
Duck Confit
This is my generation II of a duck confit recipe, this being based on one from the master, Raymond Blanc. Some duck confit recipes seem to end up too salty; this one did not and tasted terrific. It makes a…
Posted in Poultry
Parsi Chicken with Apricots
One as yet to be tried – seems a bit like a sweet and sour chicken tagine. This delicately sweet-and-sour dish of chicken cooked with dried apricots is apparently from the Parsi community, of Persian descent within India. It is…
Posted in Poultry
Murghi aur Masoor Dal
In English this was called Bombay-style Chicken with Red Split Lentils when Madhur Jaffrey published it. I suppose it would now be called Mumbai-style. Such is fashion, or is it political correctness? Anyway, fed up with plain chicken on a…