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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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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