Researching this recipe was a very educational process in that it added weight to three features that I generally hold to be true. Firstly, for any given recipe there are as many variations as there are cooks/chefs. Secondly, many commentators…
Category: Meat
Roast Pork Loin stuffed with Prunes
One to try from the childhood archives of the excellent monsieur Raymond Blanc courtesy of his mother, Maman Blanc. I might even try this in my good ol’ trusty Weber grill. Planning serves: 6 preparation time: 6 hrs cooking time:…
Stufatino alla Romana
This is quite strongly flavoured Italian beef stew that I cooked, originally, more years ago than I care to remember. I remember its being quite interesting largely. I think, due to the combination of celery with beef. Other than that,…
Tartiflette (Reblochonade)
This is instant cardiac arrest stuff, if ever there were any, and should come with a government health warning. Belly-building lunch from the French ski resorts. Planning serves: 4 preparation time: 20 mins cooking time: 1 hr Ingredients 3 lbs…
Shepherd’s Pie
The old English classic; this version being just a minor modification to one from The Cookery Year published by the Reader’s Digest Association. Some interesting (healthier?) variations can be made by using alternative toppings such as sweet potato or a…
Roast Pork with Quinces
What do you do with quinces if you don’t have a sweet tooth? Since they resemble apples in flavour, are as hard as bullets and take long, slow cooking to become tender, they do make a great accompaniment to roast…
JO’s Roast Pork Loin
This recipe is courtesy of Jamie Oliver, transcribed from his Jamie’s Kitchen , quantities adjusted for four people. (Any more hungry Horaces, and I don’t know where to find a roasting pan large enough!) Planning serves: 4 preparation time: 30…
Ragoût of Lamb
From Rick Stein’s French Odyssey Planning serves: 4 preparation time: 30 mins cooking time: 3 hrs Ingredients 225g dried flageolet beans, soaked overnight 1 shoulder of lamb (~2kg cut into 3cm chunks) 3 tbs olive oil 2 medium onions, chopped…
Pork Sauerkraut
This one is entirely down to me. It is an attempt to create something of the hearty, warming Germanic food to be found in the alpine huts of the Austrian ski resorts without going to the elaborate lengths of a…
Pork Green Curry
This is a variation on the Chicken Green Curry but needs longer cooking. Since I can’t stand referencing other recipes and piecing things together, I have documented this in its entirety separately. I’ve also written this one up using green…