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Chicken Drumettes

Honey Mustard Chicken Drumettes

In Starters On December 17, 2011 0 Comments

First make the marinade. In a non metallic bowl, mix the oil, honey, soy sauce, mustard, lemon juice and garlic. Add the chicken drumettes, stir to cover with… Read More »

Pork Belly Roast

Slow Roast Pork Belly with Pommes Fondants, Buttered Leeks & Roasted Beetroot

In Main Courses On November 27, 2011 0 Comments

Heat the oven to 180C/160Fan/Gas 4. Score the fat of the pork belly and place on a wire rack over a roasting tray, Season well. Cook, skin side… Read More »

Marmite Toasts

Family Beef Stew with Marmite Toasts

In Main Courses On November 27, 2011 0 Comments

Preheat the oven to 160Fan/180C/Gas 4. Place the onions, carrots, anchovies and their oil, onion confit, garlic and Herbs De Provence in an casserole pot with a lid…. Read More »

Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary

Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary

In Main Courses On November 25, 2011 0 Comments

Preheat your oven to full. Score the fat side of the lamb shoulder with a sharp knife. Put half the rosemary and garlic into a high sided roasting… Read More »

Portion of Cassoulet

Cassoulet

In Main Courses On November 7, 2011 0 Comments

Soak your beans over night in water. Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork… Read More »

Gascon Salad

Gascon Salad

In Main Courses On November 7, 2011 0 Comments

Heat your oven to 180 Fan/200C/Gas 6. I use either tinned or ready prepared legs of confit de canard. Cook your legs in the oven with some of… Read More »

Garbure

Garbure

In Main Courses On November 7, 2011 0 Comments

Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum… Read More »

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Mango Brûlée

In Puddings On October 15, 2011 0 Comments

Place the mango chunks evenly to cover the base of 6 ramekins. Whip the double cream until think and fold in the Greek yogurt. Cover the mango with… Read More »

Roast Hake with Fennel & Salsa Verde

Roast Hake with Fennel & Salsa Verde

In Main Courses On October 15, 2011 0 Comments

Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining… Read More »

Salmon, Lemon & Dill Brioche

Salmon, Lemon & Dill Brioche

In Starters On October 15, 2011 0 Comments

Use a 5cm circle cutter to cut out 12 pieces of brioche. Toast each side under the grill until just golden. Cool. (These can be kept in an… Read More »