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Tag Archives: Keith Floyd
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
2 Comments
Café España
January 24th, 2011 Café España is a small, Spanish restaurant in the heart of Soho. I read a good review in Time Out, about ten years ago and have been going there regularly ever since. I met Oli and Tony … Continue reading
Posted in Drink, Eating Out, Fish, Food, Meat, Restaurants, Spanish
Tagged allioli, boquerones, Café España, cava, chorizo, Keith Floyd, Manchego, pan con tomate, pollo al ajillo, pulpitos, pulpo á Galega, queso, restaurant, riñones al Jerez, rosado, salsa brava, Soho, Spanish, tapas, tortilla
6 Comments
Chicken Cooked in Beer
November 22nd, 2010 A French girl in Barcelona, my next door neighbour, cooked me chicken in beer about 20 years ago. This isn’t the same recipe, but it is an adaptation. In France it would be normal to use lager. … Continue reading
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
7 Comments
Pastry
August 16th 2010 Pastry is considered to be quite difficult to make and cold hands are prized as good for the art. I read a delightful book called Countryman’s Cooking, by W.M.W. Fowler, containing fantastic tips and recipes for cooking … Continue reading
Posted in Recipes
Tagged butter, Cordon Bleu Cookery, Countryman's Cooking, Delia, egg, Elizabeth David, flour, food processor, Keith Floyd, pastry, recipe, salt, water
12 Comments
