Tag Archives: goose fat

Goose Parmentier

Antoine-Augustin Parmentier (1737 – 1813) was a French pharmacist who championed the potato as food. It’s hard to imagine not eating potatoes, but when the Spanish first introduced them to Europe, the French government prohibited their ingestion, for fear that … Continue reading

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Tourin à l’Ail

Tourin à l’ail is a simple garlic soup from the Dordogne in France. The soup is made throughout Aquitaine with some variations known as Tourain Blanchi à l’Ail. There are also people who like to mix onion with the garlic. … Continue reading

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Woodcock – Prince of Game

“The wood cock is the first on the list of gastronomical indulgences of the feathered tribe denominated ‘game’ not only from its aroma, but also from the succulence of its flesh, so prized by all who are judges of gastronomical … Continue reading

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Lamb Shanks

I went to the butchers to buy a cornfed chicken and immediately noticed a pile of lamb shanks in the window, priced £1.50 each. Steve the butcher said, “At thirty bob – we’re going pre-decimal this week.” I laughed and … Continue reading

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Pheasant Stuffed with Garlic and Olives

January 31st, 2013 Here’s one last pheasant recipe (feeds 2 people) before the end of the shooting season tomorrow. This is very simple and can be used with any bird. Stuff the pheasant with a sprig of thyme, a teaspoonful … Continue reading

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Saddle of Venison

March 16th, 2012 I had a really interesting day out yesterday. In the morning I saw the fabulous David Hockney exhibition at the Royal Academy (thanks to Audrey) and in the afternoon/evening I visited Sean at a stately pile in … Continue reading

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Game and Venison Pie

February 7th 2012 It’s been quite cold lately and I was inspired by specials at the butcher of diced game and venison. I thought the addition of a little chilli would warm things up nicely. Game and Venison Pie recipe … Continue reading

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Red-legged Partridge

January 22nd 2012 I bought a couple of partridges last week, semi direct from a shoot in the south of England. This red-legged variety (Alectoris rufa) is native to Southern France and Iberia, has been introduced here as a game … 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 (also known as ox cheeks) on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks … Continue reading

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