Category: Cuisine

Half leg of lamb

It is among my favourite roasts because it comes out so sweet.  I score the outside and insert slices of garlic.  Then I brush with sunflower oil and rub rosemary onto the outside, and finally crystals of salt from Blokhus in Denmark.  My cooking time in a 160 fan...

Chicken casserole

It’s not the most difficult dish.  Chicken pieces about half an inch square, seared on the stove top in oil.  Then add chopped onions, red and green peppers, plus peas, sweetcorn and mushrooms in a half pint of chicken stock from an Oxo cube.  Add chopped garlic, cayenne pepper...

A rather nice frittata

I made a frittata to share at lunch with my guest, a pescatarian. So no meat or poultry, but there were king prawns, plus pre-par-cooked potatoes, green peppers, onions, tomatoes & courgettes. I whipped up four and a half eggs with two spoons of creme fraiche, two of Greek-style...

Saumon en croute

I made salmon Wellington, aka saumon en croute, using puff pastry, and spreading green pesto over the salmon before I wrapped it up and brushed the pastry with egg. I actually found how to do it by looking up a 2006 post from this food blog.  I cut it...

Pork pie salad

The pork pie was Melton Mowbray, and other protein included ham, cheese and a boiled egg.  The salad included iceberg lettuce, pomodoro tomatoes, green olives and new potatoes.  Some light mayonnaise went on the lettuce, with mango chutney for the pork pie, and mustard for the ham.  Very nice...

Salmon Wellington

It’s actually saumon en croute, but I make it with a novel twist.  I put the raw salmon, skin removed, onto the puff pastry rectangles, then I put a layer of pesto on top before folding and sealing the pastry.  I brush with beaten egg and bake for 15...

Lamb salad

The lamb slices were left over from a roast lamb dinner. They were lightly sprinkled with rock salt and served with mint jelly alongside. The salad was quite high protein, in that it contained a boiled egg, cheese and pecan nuts in addition to iceberg lettuce, spring onions, Vittoria...

Frittata

It is somewhat like a quiche without the pastry.  I whisked up four eggs with three big spoons of cream and half a mug of goat’s milk.  I poured enough to cover the base of the dish, then added 2 chopped rashers of cooked bacon (soft, Canadian style), plus...

French breakfast

At Cote they called it a French breakfast.  It looked remarkably like an English breakfast.  There was scrambled eggs – two of them – plus bacon and mushroom.  There was also black pudding, though they called it boudin noir, a French blood sausage.  The bread was different, though.  Instead...

Goose for Christmas

Goose used to be traditional in England.  In Victorian times working class people would join goose clubs, paying a penny a week so they could enjoy a Christmas goose.  It is gamier and moister than turkey, and much tastier.  Mine weighed 11 pounds and fed 4 people 2 meals...