Tag Archives: deglaze

Jugged Hare

December 1st, 2013 “Here hare here.” A note from Jake the Poacher – Withnail and I (1987) I bought a 5 lb hare for £7.50 from the Pheasant Girl on the Layer Marney Lamb stall at Islington Farmers’ Market last … Continue reading

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Partridges – Pot Roasted

January 23rd, 2013 The Red-legged Partridge is small game bird introduced to Britain from mainland Europe  – it’s particularly common in France and Spain. The shooting season for partridge is a month longer than for pheasant and runs from Sept 1 – … Continue reading

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Cockerel – pot roasted

July 19th, 2012 I thought about cooking the first happy chicken as coq au vin, but I had 2 pints of chicken and smoked turkey stock in the freezer, which got the better of me. I browned the chicken all … Continue reading

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Roast Beef and Kedgeree

November 25, 2011 For the Homage to Cataluña shoot, we’d decided to make British tapas, as an amuse bouche, for all the people taking part. Before lunch, at the Kiosk Universal, we’d gone to a carnisseria (see above) in the … Continue reading

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Chicken Livers

November 25th, 2011 … and for supper I chopped up a pound of chicken livers and flash fried them in the griddle pan. For good measure I added a little salt, pepper and a few basil leaves (Oli’s suggestion). Once cooked … Continue reading

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Veal Roast

July 30th, 2011 The butcher was doing a special deal on veal roasts this week. I’d never cooked one before, so it appealed to my sense of adventure. Graham (the butcher), suggested, that a good way to cook it, would … Continue reading

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Beef Cheeks

July 1st 2011 I was delighted when I walked into the butchers and they had about a dozen beef cheeks on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks recipe: 2 beef cheeks … Continue reading

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