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Tag Archives: bouquet garni
Pheasant and Rabbit Casserole
While cooking my Arroz de Faisán y Conejo, I realised that I’d have two carcasses and meat leftover. So as not to waste anything, I put it all in a cast iron casserole with an onion, 2 carrots, a stick … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged bouquet garni, chicken, Jamón Serrano, mirepoix, pheasant, Pheasant and Rabbit Casserole, Pimentón de la Vera, rabbit, rabbit blood, stock
20 Comments
Leek and Potato Soup
February 25th, 2012 Since it quite cold out, there’s still room for a few more hearty soup recipes. The name soup comes from vulgar Latin (suppa – bread soaked in broth) which by the Sixteenth century had become soupe (in … Continue reading
Posted in Drink, Food, Meat, Recipes
Tagged bouquet garni, carrots, chicken, chicken stock, garlic, leek, mushrooms, potato, recipe, soup
21 Comments
Ham and Pea Soup
January 7th, 2012 Pea soup is generally cooked or served with ham and made from dried split peas. The soup’s origins go back to at least 500 B.C. Both the Greeks and Romans cultivated peas and the soup itself is … Continue reading
Posted in Food, Meat, Recipes, Shopping
Tagged bouquet garni, Bumblebee, butcher, gammon, ham and pea soup, ham stock, mirepoix, pea soup, pressure cooker, split peas
11 Comments
Brunswick Stew
16th April, 2011 I came across some recipes for Brunswick Stew, while I was researching roadkill recently. There doesn’t seem to be a definitive list of ingredients. but what does seem common to an authentic Brunswick Stew is rabbit or … Continue reading
Posted in Food, Game, Meat, Recipes
Tagged anchovy paste, baked beans, bouquet garni, Brunswick Stew, cannellini beans, Fergus Henderson, goose fat, mirepoix, rabbit, roast beef, squirrel
9 Comments
Coq au Vin
September 30th 2010 Coq au Vin is a traditional, French dish, which supposedly goes back 2000 years or more. The French translates as, cockerel with wine, and generally one would cook this with an old bird, since the long, slow, … Continue reading
Posted in Meat, Recipes
Tagged bacon, bouquet garni, brandy, carrots, celery, chicken, Coq au Vin, croutons, garlic, Keith Floyd, mushrooms, parsley, recipe, shallots, wine
8 Comments
Osso Buco
September 18th, 2010 Osso Buco is braised shin of veal. The Italian translation means bone with a hole, as the veal shin is cut crossways into 1 inch chop like pieces, each having a bone in the centre containing bone … Continue reading
Posted in Meat, Recipes
Tagged anchovy paste, bone, bouquet garni, carrots, celery, chilli, garlic, goose fat, marrow, mustard, onion, osso buco, recipe, shin of veal, stock, tomatoes, veal
10 Comments
Veal Cheeks
August 30th, 2010 I went to see the butcher looking for Pig Cheeks, which I’ve had several times at the Little Bay in Farringdon. They serve the cheek meat on a mound of garlic mash with a piece of crisp bacon. I’ve … Continue reading
Posted in Meat, Recipes
Tagged anchovy paste, bacon, bouquet garni, braise, carrots, celery, cheeks, chilli, deglaze, galtes, garlic, Little Bay, pig, recipe, tomatoes, veal
3 Comments
Stock
August 19th, 2010 Basic stock recipe: Onions Celery Carrots 6 pieces of garlic A pinch of sea salt 12 black peppercorns 2 Bay leaves Parsley Rosemary Sage Thyme The quantities depend on the size of your saucepan, vegetables and how … Continue reading
Posted in Recipes
Tagged bay leaves, black pepper, bouquet garni, carrots, celery, garlic, herbs, onion, pressure cooker, recipe, salt, stock
70 Comments
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