Category: Main course
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Europe 2016 – Part 3
Continued from Europe 2016 – Part 2. What is the best way to roast potatoes? This is not the question we expected to be asking ourselves while spending a week in Chamonix, right under Mont Blanc. However, after a day of walking in the Alps, the four of us agreed that dinner that night would…
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What’s in the Fridge? No. 4
One of the problems with buying fresh herbs is that they generally come in large bunches which are way more than you need, or in tiny posies that are way too pricey for what you get. Ideally you would have an ample supply of all types of herbs in your garden. Standards like parsley, rosemary,…
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What’s in the Fridge? No. 3
How to use up those almost finished bottles and jars of jams, chutneys, etc., that clutter the fridge? Lamb can be the answer – it is possibly the most robust of all the meats! An acquaintance once told me about a method for cooking a whole leg of lamb smothered in a bottle of ………
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Chicken Roasted on Baguette Slices – Deconstructed roast chook
Move over Chicken in a Basket. Bring on Chicken à Baguette! Of course “Chicken à Baguette” makes no sense, English-wise nor French-wise, but it sums up this butterflied chicken cooked with aromatics and herbs over slices of baguette. The crunchy baguette slices are the really yummy feature, making this method worth a try and giving…
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Recipes From The Italian Riviera
(Continued from Tomato Sauce – Italian Style) As well as an abundance of herbs and tomatoes, you may well have an abundance of cherry tomatoes. And maybe you also have a surfeit of figs! Below you will find two simple but excellent Italy-inspired recipes: grilled cheese-stuffed figs and a pasta sauce using cherry tomatoes. Three…