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Tag Archives: herbs
Faux Carbonara
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
Posted in Drink, Food, Meat, Recipes
Tagged carbonara, chicken stock, crème fraiche, dry, duck, garlic, ham, herbs, onion, stuffing
6 Comments
Chicken Liver Paté
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
Posted in Drink, Food, Meat, Recipes, Shopping, Spanish
Tagged bay leaves, butter, chicken liver, Christmas, garlic, ghee, herbs, onions, pâté, sherry brandy
11 Comments
Beef Stock
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
Posted in Food, Meat, Recipes, Shopping
Tagged beef, bones, butcher, garlic, herbs, Hugh Fearnley-Whittingstall, mirepoix, stock, tomatoes, vegetables
11 Comments
Chestnut Stuffing
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
Posted in Food, Meat, Recipes
Tagged butter, chestnuts, chicken, garlic, herbs, onion, sausage meat, sourdough bread, stuffing
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, 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
Stuffing
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
Posted in Meat, Recipes
Tagged butcher, butter, Cumberland sausages, garlic, herbs, onion, recipe, sourdough bread, stuffing
5 Comments
Croutons
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
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
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
69 Comments
Pigeon
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
Posted in Game, Meat, Recipes
Tagged anchovy paste, bacon, carrot, celery, deglaze, garlic, herbs, Le Creuset, mirepoix, mortar & pestle, onion, pigeon, recipe, tomato purée
3 Comments
