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…
Category: Meat
Category: Meat
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…
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…
Lamb Ragoût with Flageolets
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…
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…
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,…
Pigs’ Cheeks
Pigs’ Cheeks (most seem to write it as Pig’s Cheeks, which seems to imply a single pig) have become very popular in recent years, particularly in Spain, so here’s a recipe to try that uses them. Long, slow cooking is…