Tagged:  parsley

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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 »

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 »

Embracing Tradition – 3 Provincial French Sauces

In Blog On May 22, 2012 2 Comments

A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy… 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 »

Courgette, Basil & Parmesan Soup

Courgette, Basil & Parmesan Soup

In Starters On September 22, 2011 7 Comments

First, wash  and slice your courgettes or marrow. If using up a marrow, remove the seeds from the middle before slicing in to smallish slices. Heat the oil… Read More »