Monday, April 29, 2013
It wasn't until I was eight or nine years of age in a Brasserie in Paris that quite by accident I ordered Boudin Noire aux Pommes, I had no idea what it was but thought it sounded good, On its arrival I thought it was a sausage with this rich delicious minced filling and I adored it.
Daniel Galmiche in his French Brasserie Cookbook has a version with Pears, but perhaps through childhood memories I prefer the more traditional caramelised Apple.
In a saucepan bring salted water to a simmer, not a boil as the skins are easily burst and gently simmer the sausage for around 4 minutes. Meanwhile in a non stick frying pan bring a dollop of Butter to a medium heat until it is frothing and add slices of Apple, cook gently for 3 minutes until they take on some colour then add a tsp of Sugar and a good glug of Balsamic vinegar and a splash of Water and let it cook down to a light Syrup.
Thursday, April 25, 2013
Let the fish rest for a minute or two before serving. I made some charred Asparagus and a crushed New Potatoes with Coriander, and a spoonful of the zesty Mayonnaise on the side. Perfect
Wednesday, April 24, 2013
This recipe is from Daniel Galmiche's brilliant "French Brasserie Cookbook" and whilst its a simple dish it does need to be cooked with some care.
So for the first time at least, stick to the recipe. This is a spectacular dish a beautiful marriage of flavours and a recipe I whole heartedly urge you to try.
Pre heat your oven to 180c. Put the zest and juice of a lemon in a bowl with a couple of tbsp of Olive Oil and add your Jointed Rabbit, season with Salt and Pepper and let it marinate for 5 minutes.
Reduce the liquid for around 5 minutes until it is slightly syrupy and coats the back of a spoon. Add a 500ml of Chicken Stock, I had added the heart liver and head of the Rabbit to a Chicken stock to get more Flavour, and poured it through a sieve into the casserole dish with a couple of sprigs of fresh Thyme bring to the boil and put in the oven 30 to 35 minutes.
Pour the sauce over the Rabbit and serve with some Chopped Parsley and a buttered Spinach
Tuesday, April 23, 2013
My favourite Tapas is Gambas Pil Pil, Its very quick and simple and this is very much an authentic recipe that you will see throughout Spain. Key is to use very Fresh Raw Prawns, the pre cooked ones will go rubbery, Shell them and put in a bowl with a tsp of Paprika Picante and a squeeze of Lemon juice.
In a Cazuelita which is an earthenware dish that can be put on an Electric or Gas Hob, heat to a Medium High Heat with some Good Quality Virgin Olive Oil add 5 or 6 finely chopped cloves of Garlic, dried or chopped Fresh Chillies and add your raw Prawns , after a minute or so they turn pink add a glass of Manzanilla or white wine, it will bubble and sizzle scatter some chopped Parsley and serve with crusty bread to mop up those delicious juices and a glass of ice cold Manzanilla.
Monday, April 22, 2013
It couldn't be simpler start with some finely chopped Ginger about a third of a thumbs worth put it in a bowl with 3 or 4 chopped Red Chillies, yep its very hot, use less if you are nervous, add a good glug to fill a small bowl about half way of Light Soy Sauce the juice of two limes a tbsp of Fish Sauce and ideally fresh Coriander, I only had dry but that worked, and half a clove of crushed Garlic, I usually boil the garlic first so it doesn't have that raw taste which can be a bit overpowering.
Delicious , I served with Sticky Thai rice and a Red Chicken Curry gorgeous.
Thursday, April 18, 2013
You could make this with or without Potatoes or Mushrooms , you could add cheese, its up to you, Its a wicked dish great served Hot or Cold and wonderful on Picnics
Monday, April 15, 2013
I was making a Roast Chicken with sage and Onion stuffing so decided I would have to make some and very glad I did!
I blend the Breadcrumbs in a food processor crusts and all , if you haven't got any stale bread, put 3 slices in your toaster for a minute and that will dry out the bread without colouring.
Once the breadcrumbs have swollen return the studded Onion and keep in a warm place until you serve absolutely scrumptious
Sunday, April 14, 2013
My only twist is adding a spoon of Dijon grain mustard to the Onion Gravy and a splash of Madeira but apart from that this is fried sausages then once they have browned add a sliced Onion and turn the heat down and let it cook out for ten or fifteen minutes,a spoonful of flour, cook it out a minute or so then splash of Madeira some Water from the Potatoes a sprinkling of OXO Beef Stock cube a spoonfull of Dijon mustard stir and reduce.
Serve with fluffy buttery Mashed Potatoes and a sprinkling of freshly chopped Parsley. Wonderful !
Saturday, April 13, 2013
Take an earthen wear Dish and add a ladle of the Tomato Sauce grate some fresh Parmesan add a layer of Aubergine and Courgette repeat until the Dish is full. Top with more Tomato Sauce Parmesan and a cup or two of Breadcrumbs swirl the top with Olive Oil and add some fresh Oregano Leaves place in a preheated Oven at 200c for 30 to 40 minutes.
Delicious and so easy the flavours marry together beautifully and the crunchy texture of the breadcrumbs a delight.
Thursday, April 11, 2013
Last night I had a couple of Chicken breasts wondering what on earth I could make and Jamie's dish gave me the inspiration to make a bed of Potatoes Tomatoes garlic and Chorizo on which to place my charred Chicken breast.
I added a few small sweet Tomatoes cut int Quarters two cloves of Garlic crushed and a few slices of uncooked chorizo, Good glug of Oil some salt and Pepper,a sprinkle of dried Parsley and mixed all together with my fingers in a clay dish and popped it in the oven at 200c for an hour.
To serve just spoon the Potato mix onto the centre of the plate spooning on some of those lovely Oils that have seeped out of the chorizo top with your Chicken Breast add some fresh Parsley and serve. This really is quite special, would work well with fish too
Wednesday, April 10, 2013
They are deliciously sweet but one in a dozen or so is very hot, you really can't tell looking. They are simply cooked in a skillet with Olive Oil heated until it is nearly smoking hot then add the peppers, (wash and dry them first) for 4 or 5 minutes turning from time to time until slightly blistered and charred.
Drain the Peppers on some kitchen paper, and sprinkle generously with Sea Salt or salt Flakes. Irresistible with an ice cold glass of Manzanilla.
Tuesday, April 9, 2013
A La Jamie Oliver, I have gone for this perhaps more contemporary version with the flavours and spice of a Bloody Mary and adapted it slightly to my taste, but you could adapt it to yours too.
I use Fresh Prawns and Saute them for a minute or so in Oil and then place them in Iced Water to stop them cooking and refresh them. Pre cooked Prawns are all to often overcooked and a bit rubbery and you don't get that sweet fresh flavour.
Then make the sauce, couldn't be easier, Take 3 or 4 tbsp of Mayonnaise add a large tsp of Cayenne Pepper, 2 tbsp of Tomato Ketchup, a generous drizzle of Tabasco Sauce a shake of Worcestershire Sauce a splash of Brandy and the juice of half a lemon.
Stir the mixture together and add the prawns after you have shelled them and place in the fridge for about an Hour.
To serve shred some Iceberg Lettuce , a handful of Cherry Tomatoes cut into halves and spoon in your mixture. Delicious served with some fresh Brown Bread
Monday, April 8, 2013
The Lamb Chops he had whilst looking fabulous were really tiny, so I went for Saddle cut Lamb Chops, or Barnsley cut chops as they used to be known, cut from the Loin its a double chop and they looked stunning.
I put my Potatoes and Tomatoes into the oven at 200c for an hour and had a glass of wine!