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Merguez Sausage with Radish Tatziki Pintxos

Merguez Sausage with Radish Tatziki Pintxos

In Starters On July 3, 2012 0 Comments

Lay your slices of baguette out onto a plate. Heat the sunflower oil in a frying pan and fry your Merguez Sausages for 10 minutes until cooked. Meanwhile,… Read More »

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Sundried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos

In Starters On July 3, 2012 0 Comments

Lay out your slices of baguette on to a plate. Top each slice with a sun-dried tomato. Then a slice of Goats cheese. then  sprinkle over some pistachio… Read More »

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with cream sauce)

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with Cream Sauce)

In Starters On June 6, 2012 0 Comments

Melt your butter in a pan and when just foaming remove from the heat and stir in the flour to make a paste. Return to the heat and… Read More »

Omelette Au Boudin De Nancy (omelette with black pudding)

Omelette Au Boudin De Nancy (Omelette with Black Pudding)

In Main Courses On June 6, 2012 1 Comment

Cut your black pudding into thick slices and fry both sides lightly in some butter for 5 minutes. Fry your shallots and parsley for 3 minutes in some… Read More »

Oeufs Mollets À La Crécy

Oeufs Mollets À La Crécy

In Main Courses On June 6, 2012 0 Comments

Heat your oven to 220 C/200F. Peel and grate your carrots. Melt your knob of butter and very gently sweat your carrots with a lid on, being very… Read More »

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Sauce Robert (Onion and Mustard Sauce) with Roast Pork

In Main Courses On May 23, 2012 0 Comments

Melt the butter in a frying pan and fry your sliced onions until pale yellow which takes about 7 minutes. Stir in 1 tbsp of flour and the… Read More »

Salmon with Sauce Vinaigrette a L'Oeuf

Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon

In Main Courses On May 23, 2012 0 Comments

Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives. Boil your eggs… Read More »

Bay Scallop & Asparagus Mornay

Sauce Mornay (With Bay Scallops & Asparagus)

In Starters On May 23, 2012 0 Comments

Put the milk in a small saucepan to heat up. In a separate saucepan, melt the butter and as it just begins to foam, remove it from the… Read More »

Braised Lamb a la Grecque

Braised Lamb à la Grecque

In Main Courses On May 9, 2012 0 Comments

Preheat oven to 200C/180F/Gas 5. In a bowl, mix the figs, feta, garlic, herbs and some seasoning. Open out your lamb and spread the mixture over the inside…. Read More »

Escargot with Garlic & Roquefort Sauce

Escargot with Creamy Garlic & Roquefort Sauce

In Starters On May 9, 2012 0 Comments

In a saucepan, bring your cream, white wine and garlic to a gentle simmer and cook until reduced by half and it has thickened somewhat. It does not… Read More »