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.
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If you like this, then try these...
chilli beef on November 26th, 2006
The mexican classic with no minced meat and no kidney beans.
category: 'eat'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
tag: 'sauce'crab apple and sloe jelly glazed ham on December 28th, 2006
I stuck to my usual method for cooking my ham on Christmas...
category: 'eat'
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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.
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If you like this, then try these...
chilli beef on November 26th, 2006
The mexican classic with no minced meat and no kidney beans.
tag: 'chilli'King of Fish ~ Tywi Sewin on April 9th, 2008
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen...
category: 'eat'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
tag: 'sauce'
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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...
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...
tag: 'sauce' category: 'basic'salsa verde on February 14th, 2008
The Italian classic, which in my house serves as a sauce for...
tag: 'sauce'
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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'chilli mint chicken on February 12th, 2007
At the risk of appearing to only cook with chilli, here's another...
tag: 'chicken'
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