Tag Archives: herbs

Faux Carbonara

Posted on January 1, 2012 by Mad Dog

January 1st 2012 This faux carbonara is made of leftovers. I had some duck, ham, stuffing and crème fraîche that needed using up and I fancied something creamy with pasta. This isn’t a real carbonara – see my recipe here … Continue reading →

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Chicken Liver Paté

Posted on December 29, 2011 by Mad Dog

December 29th, 2011 This is my chicken liver paté recipe – the one I made for Christmas Day. I used to buy a delicious paté like this about 30 years ago and when the delicatessen I got it from closed … Continue reading →

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Beef Stock

Posted on October 9, 2011 by Mad Dog

October 9th 2011 I’ve covered making vegetable stock and using a pressure cooker for stocks made from cooked bones, but what about fresh bones? When making a beef stock, especially for something like onion soup, fresh beef bones are the … Continue reading →

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Chestnut Stuffing

Posted on September 27, 2011 by Mad Dog

September 27th, 2011 Using my foraged chestnuts, I made a chestnut stuffing for roast chicken. This is much the same as I would do for a regular stuffing, but with the addition of chopped chestnuts. Chestnut Stuffing recipe: 1/2 lb … Continue reading →

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Beef Cheeks

Posted on July 1, 2011 by Mad Dog

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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Stuffing

Posted on October 13, 2010 by Mad Dog

October 10th, 2010 The practice of stuffing animals and vegetables, for cooking, is documented right back to Roman times. Stuffing adds flavour to the cooking and puts more food on the menu – it certainly helps feed all the guests … Continue reading →

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Croutons

Posted on September 30, 2010 by Mad Dog

September 30th, 2010 Croutons are small pieces of bread, cubed and seasoned, then rebaked in the oven. They make great companions to soup, and salads. Cube some stale bread, oil a baking tray and mix the bread with some chopped … Continue reading →

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Calf’s Liver

Posted on September 14, 2010 by Mad Dog

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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Stock

Posted on August 21, 2010 by Mad Dog

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 →

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Pigeon

Posted on August 21, 2010 by Mad Dog

August 19th, 2010 Pot roasted pigeon recipe: Allow one pigeon per person, a large cast iron casserole will fit about 4 – 6 birds, depending upon the size. Pigeon are classified as vermin in Britain, so you should be able … Continue reading →

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