With Bacon

Breakfast Tart

Posted on: 8th Mar, 2014by frenchie

Method Line the bottom and sides of a Swiss roll tin (or similar) with a sheet of savoury short pastry. Grease the tin first or line it with baking paper. Prick the pastry with a fork. Bake in a moderate oven till the pastry is golden. Cover with tinned baked beans followed by slices of […]

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Oeufs Meurette – eggs in red wine sauce

Posted on: 8th Mar, 2014by frenchie

Thinking about our Burgundy region dinner next week reminded me of this dish which we first ate in Beaune in Burgundy many years ago – ‘oeufs meurette’ – eggs in red wine sauce. I used to make it regularly but somehow had forgotten about it. The sauce is also a delicious accompaniment to poached prawns. […]

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Broad Beans & Peas with Panfried Fish

Posted on: 6th Mar, 2014by frenchie

As I’ve talked about above, this is my version of the meal I ate at Aux Fins Gourmets last month. I’ve made this twice so far. The first time I served it with poached salmon and last night with brill. It’s easy and delicious. Don’t think you can only serve the broad beans with fish. […]

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Venison Osso Bucco

Venision Osso Bucco

Posted on: 5th Mar, 2014by frenchie

From now onwards as the weather gets cooler, our stallholder Deidre usually has packs of venison shin pieces which are great for slow cooked dishes – the meat is always meltingly tender. 

Ingredients: I allow 2-3 pieces of shin per person as they’re smallish. 1-2 chopped onions 2 sticks celery 1 diced carrot 3-4 slices […]

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Minestrone

Posted on: 5th Mar, 2014by frenchie

At the beginning of last week when the weather turned nasty I decided it was time for soup again – it’s hard to beat a hearty vegetable soup. I’d bought a big variety of vegetables at our Market during the weekend so had plenty to go into a minestrone. In Italy there are lots of […]

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Homemade Terrine

Home-made terrine

Posted on: 5th Mar, 2014by frenchie

I think many of us think that a terrine is a difficult thing to make. It definitely isn’t. If you can make a meat loaf then you can do this. The result is impressive and delicious. Try making one for Easter. Teamed with a loaf of fresh bread, a platter of Salash’s smoked meats, chutney, […]

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Provencal Roast Lamb

Provencal Roast Leg of Lamb

Posted on: 5th Mar, 2014by frenchie

In theory it’s nearly Spring and time for new season’s lamb. There aren’t many things nicer than a roast leg of lamb. This week we’ve got 2 easy sauces to go with your lamb or kid. Both include plenty of garlic. Provencal Roast Leg of Lamb

Ingredients and Method: Lightly rub olive oil over the lamb […]

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Lamb shanks

Lamb Shanks with White Bean & Chorizo

Posted on: 5th Mar, 2014by frenchie

This recipe came about one Sunday afternoon last year on a cold winter’s day having arrived home from a day at our market. We felt like something filling and warming for dinner. I just made it up from produce I’d bought from our stallholders during the weekend – lamb shanks from Jamie, chorizo from Salash, […]

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Coq au Vin

Coq au Vin

Posted on: 5th Mar, 2014by frenchie

It’s thought to originate in Burgundy where cockerel was cooked in red wine, hence the name. I imagine the birds were large, several years old and needed to be slowly cooked for hours. This is one of my favourite meals as it’s flavoursome and quick. Ingredients (serves 4): 8 chicken thighs – skin on, bone […]

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Pheasant with Brandy

Pheasant with brandy and apples

Posted on: 13th Feb, 2014by frenchie

I’d never cooked pheasant till last week when I bought one from Churchill Meats. Not knowing what to do with it, I consulted my very old copy of Elizabeth David’s French Provincial Cooking. Using inspiration from two different recipes, the following is the result. The pheasant was similar to chicken in some ways but more […]

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