With Capers

Seared Tuna Nicoise

Seared Tuna Nicoise

Posted on: 7th Mar, 2014by frenchie

Many of you will already have this recipe from me as I first included in a newsletter about 10 years ago. A while ago a customer asked me for it as she’d lost her copy and last week at the Market I bought yellow fin tuna steaks from Jimmy so I could make this meal. […]

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Skate Wings

Skate Wings

Posted on: 6th Mar, 2014by frenchie

This is currently one our favourite fish meals – the skate wings are quick and easy to cook and have a delicate flavour. On top of that they’re very good value. Jimmy usually has skate every Saturday and Sunday at the Market.  It’s becoming more and more popular as customers realise how lovely it is. […]

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Oven Baked Hapuka

Posted on: 6th Mar, 2014by frenchie

This is a really easy meal that can be prepared and cooked very quickly. I use a heavy cast iron frying pan that goes from the stove top into the oven, so everything is done in one pan. The fish sits on a bed of leeks and is topped with a herbed bread crumb crust. I […]

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Grilled Octopus

Grilled Octopus

Posted on: 13th Feb, 2014by frenchie

This week’s recipe was inspired by a great lunch I recently enjoyed at Paul Bert’s Epicere in Paris – grilled octopus on caponata. Sorry I know this might sound too messy or you might feel funny about handling octopus but it’s easy and I can assure you the results are delicious. I had to buy […]

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Celeriac Remoulade

Celeriac Rémoulade

Posted on: 10th Jan, 2014by frenchie

It’s only been in the last few years that Jason has regularly sold celeriac at the market. It’s a root vegetable that’s part of the celery family. It doesn’t have much shelf appeal but it’s great to eat raw or cooked. Celeriac Rémoulade is a classic salad nearly always found in a traîteur (delicatessen). It’s […]

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Crumbed Sweetbreads

Crumbed Sweetbreads

Posted on: 10th Jan, 2014by frenchie

Last week I bought a pack of frozen lamb sweetbreads from Deidre at our market. The ones she sells are export quality obviously destined for France – the packaging is all in French. I know many people get confused about from which part of an animal sweetbreads come. They’re glands either from the throat (thymus […]

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