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Tag Archives: Balsamic Vinegar
Pigeon Breasts in Cream Sauce
June 27th, 2013 I’ve been very lucky lately, the pigeons have been at the farmer’s Brussels sprouts, so for the last couple of weeks (at the Farmers’ Market) I’ve had six pigeon breasts added to my bag of vegetables, as … Continue reading
Fried Green Tomatoes
October 9th, 2012 I had lunch with Rick and Su on Sunday. They still had a few tomato plants laden with fruit and at this time of year there’s no chance that they will ripen. I came home with a … Continue reading
Posted in Food, Recipes
Tagged bacon fat, Balsamic Vinegar, breadcrumbs, chilli, chilli sauce, cornmeal, fried green tomatoes, matzo, olive oil, Sriracha
33 Comments
Grouse
November 22nd, 2011 Grouse are a popular game bird, about the same size as Partridge. They are completely wild and have resisted all attempts to breed them, therefore their natural, moorland habitats, mainly heather (which they like to eat) have … Continue reading
Posted in Food, Game, Meat, Recipes, Shopping
Tagged Balsamic Vinegar, butcher, celeriac, duck stock, game, Grouse, Madeira, mirepoix, pot roast, streaky bacon
3 Comments
Beef Cheeks
July 1st 2011 I was delighted when I walked into the butchers and they had about a dozen beef cheeks (also known as ox cheeks) on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks … Continue reading
Posted in Food, Meat, Recipes, Shopping
Tagged anchovy paste, bacon, Balsamic Vinegar, bay leaves, beef, beef cheeks, butcher, carrots, celery, chilli, deglaze, flour, galtes, garlic, goose fat, herbs, Keith Floyd, McKanna Meats, meat, mustard, olive oil, onions, recipe, red wine, red wine vinegar, rosemary, sage, stock, thyme
3 Comments
Duck Confit and Puy Lentils
April 14th, 2011 Duck Confit is a very traditional, French, method of preserving duck (probably dating back hundreds of years). It’s thought that this type of preservation originated in Gascony. The duck legs are first, salted with the addition of … Continue reading
Calf’s Liver
September 12, 2010 Calf’s Liver is far more tender than that of lambs or pigs and because it’s from cattle it can be served pink. Calf’s Liver recipe (serves 2 people): 1 medium onion 4 rashers of streaky bacon half … Continue reading
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