This is not a recipe to eat but a recipe to make a facsimile of a French ingredient – lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest…
Tag: France
Pâte Sucrée
This is a transcription of a recipe from The French Cookery School published years ago in parts in The Observer Magazine from Anne Willan of La Varenne, in Paris. Planning serves: preparation time: 10 mins cooking time: Ingredients…
Pâte Brisée
This is a transcription of a recipe from The French Cookery School published years ago in parts in The Observer Magazine from Anne Willan of La Varenne, in Paris. Planning serves: preparation time: 10 mins cooking time: Ingredients…
Partridge with Orange and Vermouth Sauce
This recipe is from Supercook . Partridge are great roasted with sage and pancetta. Here, to give some variety, they are sautéed and served with this splendid orange and vermouth sauce. Planning serves: 4 preparation time: 15 mins cooking time:…
Monkfish and Spring Vegetables
From good ol’ Keith Floyd’s Floyd on France . This is a great one-pot fish dish that usually suits even those who may be a little nervous of eating fish. The earthy flavours from the vegetables used in the dish…
Monkfish and Pink Peppercorn Sauce
One year, on holiday in France we ate monkfish with a green peppercorn sauce at a restaurant in La Rochelle. I loved it and tried to duplicate it after returning home. I have since discovered pink peppercorns (which aren’t really…
Lemon Sole Meunière
I?ve heard it claimed by my favourite fishy chef that the best way to cook Lemon Sole is to grill it on the bone. Whilst I agree with that treatment being the most appropriate for Dover Sole, my taster and…
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…
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…