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 tray. Rub the lamb all over with olive oil and season well. Place it on top of the rosemary and garlic in the tray and then put …
Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary Read More »
It has been a few weeks since my last blog and I have been building up to this one for some time. I decided to embrace the cuisine of South West France where I live and attempt some of the traditional recipes from this area. The weather here has changed, its colder, wetter and definitely …
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 belly, bacon and clove studded onion and cover with water. Bring to the boil and cook for 2 hours on a low simmer. Top up with extra …
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 the fat for 30 minutes. Remove and drain the fat. Boil your eggs for 6-8 minutes depending on their size to ensure a medium soft yolk. Peel …
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 from the surface. Meanwhile, fry the bacon lardons in the duck fat with the chopped onion. When the beans are nearly cooked, add the bacon and onion …
I am not really a fan of the label Dinner Party; I think it sounds a bit naff. But we do seem to entertain quite a lot and I really enjoy planning a menu for friends and working out the best way to produce fabulous food without spending the whole evening chained to the cooker. …
Simplicity is the ultimate sophistication. ~ Leonardo DaVinci Read More »
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 this mixture and then cover with cling film and place in the fridge to set for at least 2 hours. 2 hours before you want to serve …
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 intact at the base. Combine the fennel and onion with the 2 tbsp of olive oil in a roasting tin and season well. Cook in the oven …
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 airtight container for 24 hours) Mix together the cream cheese, lemon juice, zest and chopped dill. Roughly flake in the tinned or freshly poached salmon in to …
Heat oven to 180 Fan/200C/Gas 6. Use a rolling pin to roll out each piece of bread as thinly as you can. Then cut into rounds using a 7 cm cutter. Brush both sides of the bread rounds with olive oil and push into the holes of a muffin tin to shape into baskets. Bake …
