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Tag Archives: mirepoix
Pollo alla Cacciatora
I had half a large chicken, which had been languishing in the freezer and some good tomatoes and mushrooms in the fridge, so Chicken Cacciatore was an obvious choice for supper. Chicken Cacciatore is an Italian classic – the word … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes
Tagged anchovy paste, chicken cacciatore, Dijon mustard, hunter's chicken, Italian, Kalamata olives, La Niña Roja, mirepoix, Pollo alla Cacciatora, Tuscan
37 Comments
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
Posted in Fish, Food, Meat, Recipes, Shopping
Tagged anchovy paste, chicken stock, goose fat, lamb shanks, mirepoix, mushroom ketchup, red wine vinegar, roux, savoury, streaky bacon
16 Comments
Pheasant Curry
December 8th, 2013 As pheasant is cheap and easily available in Britain at this time of year, I though it was about time that I made a pheasant curry. First of all, the pheasant needs to be poached with vegetables … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged coriander seeds, cumin, curry, fenugreek, lime pickle, mirepoix, mustard seed, pheasant, stock, turmeric
54 Comments
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
Posted in Drink, Food, Game, Meat, Recipes, Shopping
Tagged blood, deglaze, hare, jugged hare, juniper berries, lardons, marinade, mirepoix, red wine, red wine vinegar
35 Comments
Pigeon au Vin
March 4th, 2013 All pigeons and doves are related and all are edible. In theory pigeons eat fruit, seeds, insects and worms, though I’ve seen city pigeons eating leftover KFC and all manner of unpleasant things. However, even in London, … Continue reading
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
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged anchovy paste, deglaze, game, mirepoix, mushrooms, partridge, pheasant stock, pot roast, red wine, streaky bacon
28 Comments
Goose and Lamb Pie
January 2nd 2013 On the 30th December I had some leftover goose and lamb, not to mention stuffing, which needed eating. There was far too much to eat in a couple of sittings and to be honest I’d had enough … Continue reading
