With Fennel

BBQ Leg of Lamb with Vegetable Tian

Posted on: 5th Mar, 2014by frenchie

This is easy on the BBQ but you could just as easily do this in the oven. The timing is for a small leg. Preheat the BBQ while preparing the lamb. Trim excess fat from the leg. Make several slits in the meat and push in slivers of fresh garlic. Rub with salt and pepper. […]

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Chicken & Asparagus Salad

Posted on: 5th Mar, 2014by frenchie

This makes an ideal lunch or light dinner meal. I use quinoa here but it will work just as well with rice, Israeli couscous or orzo. As usual this came about from thinking about what to do with the various ingredients I’d bought from stallholders and what’s in our small garden. Last weekend to make […]

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BBQ Chicken with Pastis, Fennel & Oranges

Posted on: 4th Mar, 2014by frenchie

Since the beginning of the year we’ve barbecued nearly every day.  We’ve had lots of fun trying different things for breakfast, lunch or dinner sometimes using both a gas BBQ and a charcoal one depending on what we were cooking. Ottolenghi and Tamimi’s cook book ‘Jerusalem’ is a current favourite. I took inspiration from that […]

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Pork Belly with Cider

Braised Pork Belly with Cider

Posted on: 13th Feb, 2014by frenchie

Seeing how good the pork belly from Te Kainga Meats looked last weekend, I asked Louise, one of our chefs, for her favourite recipe so we can try Jamie’s pork a different way this week. Louise has taken inspiration from the cooking traditions of northern France where pork and cider are often teamed. Ingredients and […]

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Pickled Salmon

Pickled Salmon with Wasabi Potato Salad

Posted on: 12th Feb, 2014by frenchie

I know this sounds strange to pickle salmon but I didn’t know quite how else to describe it; maybe ‘soused’ is a better word. Anyway, the result was great. I found that if you prepare it at least a day or two ahead of when you want to eat it then it’ll taste even better. […]

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Braised Quail

Braised Quail

Posted on: 12th Feb, 2014by frenchie

Last weekend I bought a pack of six quail from William in our market on Saturdays. I cut them in half and four of us to had three halves each. They look small but that was definitely enough. When eating quail you need to be prepared to pick them up and eat in your hands. […]

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Salt Crust Baked Salmon with Fennel, Potato and Green Vegetable Salad

Posted on: 8th Jan, 2014by frenchie

If you’re looking for a crowd pleaser over Christmas that’s easy, fresh and can be served warm or at room temperature, try this salmon and vegetable salad dish. Its light and flavoursome and you can use a combination of any green summer vegetables. You could also poach the salmon instead of cooking it in this […]

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5 Hour Lamb

Five Hour Lamb

Posted on: 8th Jan, 2014by frenchie

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This […]

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BBQ Leg of Lamb with Vegetable Tian

Posted on: 8th Jan, 2014by frenchie

This is easy on the BBQ but you could just as easily do this in the oven. The timing is for a small leg. Ingredients 2 med/lg potatoes – peeled and sliced 1 large onion – peeled and sliced 1 large fennel bulb – sliced 4-5 courgettes sliced lengthwise into 3-4 pieces 4-5 sliced tomatoes […]

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