July 16, 2008 at 11:20 am
· eat
One of those traditional classics that many have lost and deserves to be refound. A great piece of British lamb will be offended unless at least accompanied by a tangy home-made mint sauce.
Read on »
If you like this, then try these...
King of Fish ~ Tywi Sewin on April 9th, 2008
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen...
category: 'eat'cider baked ham on November 16th, 2006
It's so easy to forget just how tasty ham can be when...
category: 'eat'white sauce on December 28th, 2006
AKA Béchamel
The classic basic flour and milk sauce, used in everything...
tag: 'sauce'
Permalink
February 14, 2008 at 7:59 pm
· eat
The Italian classic, which in my house serves as a sauce for fish or white meat as well as a snacking accompaniment to crusty bread, crackers, crisps … pretty much anything.
Plenty of parsley is essential so get one of those bunch of flowers sized bunches from a green-grocer rather than those puny supermarket plastic wrapped packs.
Read on »
If you like this, then try these...
cranberry sauce on November 15th, 2006
Festive classic, good all year and even better cranberries are a super...
category: 'eat'cider baked ham on November 16th, 2006
It's so easy to forget just how tasty ham can be when...
category: 'eat'chilli garlic prawns on November 28th, 2006
This is a favourite recipe of ours, first eaten on long summer...
tag: 'chilli'
Permalink
December 28, 2006 at 6:31 pm
· basic
AKA Béchamel
The classic basic flour and milk sauce, used in everything from lasagne to parsley sauce. This is my take on it.
If you like this, then try these...
My rusty old Sospan on April 12th, 2008
Okay, so I better put the record straight, this is not a...
category: 'basic'Cauliflower Purée on April 6th, 2008
Great with poached fish especially a whole sea-trout (sewin) or salmon, this...
category: 'basic'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
category: 'basic' tag: 'sauce'
Permalink
December 4, 2006 at 9:52 pm
· basic
Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.
Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.
If you like this, then try these...
My rusty old Sospan on April 12th, 2008
Okay, so I better put the record straight, this is not a...
category: 'basic'Cauliflower Purée on April 6th, 2008
Great with poached fish especially a whole sea-trout (sewin) or salmon, this...
category: 'basic'white sauce on December 28th, 2006
AKA Béchamel
The classic basic flour and milk sauce, used in everything...
tag: 'sauce' category: 'basic'
Permalink
