Venison Loin with shallots, mushrooms & red wine sauce
This is an amazing dish - rich and extremely tasty. The choice of wine is important and I'd advise drinking the same wine you use for the sauce - I used xxxxxxxxxxx. Beurre manié is a dough made of...
View ArticleCitrus Seared Tuna Salad
This is a kind of stripped-down, elegant salad nicoise and I think it makes a lovely starter. The peppery watercress and sharp dressing are perfect with the just-hard boiled eggs and tender...
View ArticleWatercress Soup
Heat the oil & butter in a large heavy pan on a medium heat.Add the onions & potatoes and sweat for about 5 minutes, making sure they don't stick or brown.Add the stock and simmer until the...
View ArticleKofte with Tzatziki
For the tzatziki, simply combine all ingredients, mix well and cover and refrigerate until use.Note that you are well-advised to pre-soak your skewers in water for several hours - I didn't and as you...
View ArticleCassoulet
Add some olive oil to a large hob-proof casserole or other large pot. Put on a high heat until very hot.Brown the duck legs, sausages and lamb shanks in the hot pan. Once brown on all sides, remove...
View ArticlePheasant with Prunes & Bacon
The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.Here I served it with mustard mash and also some winter vegetables (carrots & savoy cabbage).To...
View ArticleSea Bass with Prawns, Ginger & Spring Onions
I served this with coconut rice - delicious - and this recipe couldn't be easier.The portions here really depend on the size of the fish - for small sea bass, you probably want two fillets per person....
View ArticleMoules Marinières
This is a classic way of eating mussels, very common in Belgium and France.Discard any mussels that are cracked or don't close when given a hard tap.Usually the beards can be removed from the mussels...
View ArticleMonkfish with Parma Ham & Pea Purée
This is luxurious; monkfish (in the UK at least) is pretty expensive. However, it's so meaty and rich that you only need quite a small portion.It's absolutely delicious. Here I've made the purée with...
View ArticlePork Medallions with Sage, Apple & Mustard Sauce
This is a lovely rich and delicious recipe. The brandy and mustard contribute to a gorgeously silky rich sauce and the sharpness in the apples completes the dish.I served this with new potatoes and...
View ArticleSalmon with two dressings & crispy salmon skin
This makes a good light starter.As you can see, I've rather gone all out for presentation here, but you don't have to!Squeezy bottles are ideal for making up the vinaigrette & dill oil. Shake...
View ArticleChicken Saag
I've refrained from putting a chicken curry recipe up here because I've never felt quite happy enough about it - this one, however, I was very happy with!With 4 chillies it's hot but good - feel free...
View ArticleClassic Penne & Meatballs
The mixture of pork and beef makes for a great meatball - you won't be disappointed by these. It's up to you how big you make them, obviously, but I got about 24 out of this.Mix the pork, beef, onion,...
View ArticleHerb-crusted rack of lamb with red wine sauce
This is a great spring recipe in the UK - British spring lamb is very hard to beat and you have the luxury of eating it with local spring vegetables - in this case I've used baby carrots and baby...
View ArticlePan-fried Calves Liver with Champ & Gravy
Champ is a traditional Irish way of serving potatoes, mashed with milk and spring onions - and it's delicious.For the gravy, fry the onions and bacon together until the bacon starts to brown and the...
View ArticleKing Prawn Pathia
This is a Parsee dish - hot, sweet & sour. It's fairly quick to cook and its combination of flavours is delicious. It should be quite a thick sauce.Dissolve the sugar in the vinegar in a small...
View ArticleHot Thai Soup with Sea Bass
This fiery broth is a lovely treat on a summer's evening. Tom Ka paste can be bought from most oriental supermarkets (and probably some others) - it's a mixture of chilli, shallots, galangal,...
View ArticlePan-fried venison with shallots, mushrooms & wine
I can't stress enough how absolutely delicious this is.The venison needs to be rare or it becomes very tough.To make the sauce, first fry the bacon and chopped shallot in a little vegetable oil, in a...
View ArticleHearty Seafood Soup
This sounds more complex than it is - it's actually a straightforward one-pot meal and the timings are loose. The most important thing is not to overcook the fish at the end.Here, I'm adding the...
View ArticleJohn Dory with Fennel and Coriander & Lime Salsa
Here I've served this gorgeous fish dish with well-buttered crushed new potatoes, but you could also serve it with rice, or just some good crusty brown bread.For the salsa:Combine lime, tomatoes,...
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