Chicken Chasseur
May05

Chicken Chasseur

Misleading menu titles, the Hunter’s Chicken episode. Hunter’s chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur), such a classic but over the years it has been hijacked by American theories of taking the original and smothering it with cheese. I shall redress that and henceforth within this post there is no further mention of the offening curd. We shall also...

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The Mother of All Fish Pies
Mar23

The Mother of All Fish Pies

Last week I made The Mother of All Fish Pies for #SundayLunch and Tweeted the whole thing. However, may people asked for more in depth details and measurements, so we’re back again today to repeat the process. It’s no big deal because we bloody love this dish and given that we’re in Glastonbury for Sunday Lunch tomorrow there shall be plenty to go through the week too. Let’s begin by finely dicing 3 celery...

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Eleanor (Aged 11) 7 Veg – 1 Fruit
Mar07

Eleanor (Aged 11) 7 Veg – 1 Fruit

A slight change for this one as it was Food Tech homework for Eleanor, my 11 year old. Let me make this clear at this stage, this was Eleanor’s work, not mine. The requirement gave a choice: Design a poster for the wall to encourage more students to eat a wider range of fruit and vegetables. Use colour and  illustrations to help make your poster eyecatching.  You could look at the Change for Life 5 a day website. Try...

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Amelia (Aged 10) Shepherd’s Pie
Feb16

Amelia (Aged 10) Shepherd’s Pie

There is something very special about a Shepherd’s Pie on a chilly day, something heart warming, in more ways than one. I often hear people saying something akin to “yes, but have you tried it with beef?”. It’s a common mistake that some people make, my ex-wife once complained to a waiter that her Shepherd’s Pie had lamb in it, we were near the end of our relationship and so I left it unchallenged. For...

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Pork and Beef Chianti Soaked Meatballs
Jan25

Pork and Beef Chianti Soaked Meatballs

I am a firm believer in learning by doing. Too often you may see a recipe and there is a single picture of the finished article, maybe a carefully selected photograph of the one time they made it look perfect. It is all too common for a recipe or recipe blog to be a long list of ingredients followed by a body of text that doesn’t help the individual who is following the recipe know if they are on the right track. That’s...

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Seafood Pasta
Jan08

Seafood Pasta

Living in Italy for 3 years gave me a taste for all things fish, and blending it with a staple diet of freshly made tagliatelle is no bad thing. The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over. What follows is...

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