With White Wine

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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Herb Crusted Rack of Lamb

Posted on: 5th Mar, 2014by frenchie

Jamie’s Te Kainga lamb is great for this recipe. It’s easy and quick meal. It can be served with any selection of vegetables and/or a salad. Last night I served it with 2 vegetables I don’t usually cook – roasted yams and pan-fried caramelised brussel sprouts. Until our Sydney visit I didn’t like brussel sprouts. […]

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Slow Cooked BBQ Leg of Wild Goat

Posted on: 5th Mar, 2014by frenchie

I’m sure many of you will think I’m crazy suggesting ‘goat’ but I can assure you it’s delicious. Mike and I first ate goat in the eighties in a small restaurant in Barcelona that’s a favourite of King Carlos. We returned with Frances 2 years ago and had the goat again. Still fantastic!! Goat meat […]

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Osso Bucco with Wild Goat

Posted on: 5th Mar, 2014by frenchie

Last weekend Deirdre of Wild Game tempted us with her wild goat osso bucco pieces. Although we’re in the middle of summer and usually BBQ every night we decided to slowly cook it but in a lighter sauce than I might in the winter.  It was very tender and light – a bit like very […]

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Perfectly Roasted Chicken

The Perfectly Roasted Chicken

Posted on: 5th Mar, 2014by frenchie

I’ll never forget spending a morning at the Cordon Bleu cooking school in Paris – four hours on how to roast a chicken. Nothing could be easier could it? What I learnt was how you can get a great flavour and have a very moist properly cooked bird. Ingredients: 1 medium size free range/organic chicken […]

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Smokey BBQ Roasted Chicken

Smokey BBQ Roasted Chicken

Posted on: 5th Mar, 2014by frenchie

This is a very casually put together BBQ. The combination of plenty of fresh herbs, pohutukawa leaves and lots of garlic and herb butter ensure a very moist, flavoursome bird. Cook two at once and have one cold for lunch the next day. Ingredients (serves 4): 1 whole chicken 3-4 cloves of crushed garlic 3 […]

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Cumin grilled Chicken with Risotto

Posted on: 5th Mar, 2014by frenchie

Whenever Mike and I demonstrate and sample this on Saturday or Sunday everyone raves. I think it’s because the chicken is always moist, well-flavoured by a few spices and has a slightly crispy skin scattered with cumin seeds. The creamy (in texture not by the addition of cream) risotto also flavoured with one or two […]

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Chicken with Leeks and Shitake Mushrooms

Posted on: 5th Mar, 2014by frenchie

I’m still finding it difficult to go passed Sally’s shitake mushrooms!  Each weekend I buy some from her stand at our Market and then wonder what to do with them. Last week I brought some free range chicken thighs from Deidre and some leeks and shallots from Jason. The following easy recipe is the result. […]

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Chicken Chasseir with Potato Gratin Dauphinois

Chicken Chasseur

Posted on: 5th Mar, 2014by frenchie

I’ve made this dish, Hunters’ Chicken, for about 35 years and now it’s on our bistro menu. I love the combination of chicken, tomatoes and mushrooms and, it’s easy. I always add baby potatoes as it makes a whole meal in one dish. Our bistro chefs leave them out so I’ve made them optional. Ingredients […]

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Veal Saltimbocca

Veal Saltimbocca

Posted on: 13th Feb, 2014by frenchie

I was excited to see that Rhys and his team at Churchill Meats sell veal scalopinne – thin slices of tender, juicy milk-fed veal. I immediately thought of our favourite meals using this meat – veal Marsala, panfried with mushrooms or panfried with a tomato, caper and olive mix and of course saltimbocca. It’s very […]

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