Clik here to view.
Roasted Guinea Fowl with 30 Cloves of Garlic
(with thanks to Delia Smith) (serves 4) Guinea Fowl Roasted With 30 Cloves of Garlic a la Delia Smith (serves 4) 1 tbsp butter glug olive oil 1 guinea fowl, 4 lb/1.8k, dried with paper towels 30 cloves...
View ArticleClik here to view.
Simple Chicken Stir-Fry with Broccoli and Red Peppers
Dead Simple Chicken and Broccoli Stir-fry with Fried Mushroom Rice (serves 6) 6 chicken breast fillets 1 bottle (150ml, about 1/2 cup) oyster sauce several generous shakes soy sauce 6 cloves garlic,...
View ArticleGarden Green Curry with Chicken
(serves 6) 2 stems lemongrass, outer layer removed and cut in small chunks 6 cloves garlic 1 2-inch knob ginger, peeled and cut in chunks large handful coriander/cilantro stems and leaves 1 hot Thai...
View ArticleMinced Asian Chicken Parcels
This dish is the perfect amalgam of several of my favorite things: I love larb, the Thai minced chicken dish, chilled and shot through with coriander and lime juice. I love hacked chicken, the...
View ArticleSlow-Braised Duck Legs with Fresh Bay, Thyme and Rosemary
Slow-Braised Duck Legs with Fresh Bay, Thyme and Rosemary (serves 4) 8 Gressingham duck legs 250g duck or goose fat 236g/1 cup white wine 8 fresh (if possible) bay leaves handful thyme sprigs handful...
View ArticleChicken Tonkatsu
Chicken Tonkatsu with Mustard, Cinnamon and Cornflakes (serves four) 4 chicken breast fillets 1/2 cup 180g Dijon mustard 1 egg 2 cloves garlic, grated 1/2 tsp ground cinnamon (fresh ground if you have...
View ArticleClik here to view.
David Rosengarten’s “Velvet Chicken”
Oh, the fun of this recipe knows no bounds. Firstly, it is completely luscious. The texture of the chicken is truly unusual, due to the “velveting” technique. Secondly, it was taught to me by the...
View ArticleGrand Duke’s Chicken with Peanuts (from Mrs Chiang)
This recipe has a funny history for me. When I was just a girlfriend in 1987 (my goodness, 30 years ago!), my future mother-in-law gave me a copy of “Mrs Chiang’s Szechwan Cookbook: Szechwan Home...
View ArticleSpiced Espresso Duck Burgers
Spiced Espresso Duck Burgers (serves 4) 4 duck breast fillets 8 tbsps goat, Boursin, Tallegio, Marcellin, any soft cheese 1/2 tsp Maldon salt several grinds fresh black pepper 1 tsp espresso grounds 1...
View Articlethe evolution of a truly great recipe
I’ve got recipe sharing on the brain. For one thing, I’ve been hard at work on Volume Two of the cookbook, which means not only converting metric measurements into Imperial and vice versa,...
View Article