With Chicken Stock

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 […]

Read More...

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 […]

Read More...

Lemon Honey Saffron Chicken

Lemon, Honey and Saffron Chicken

Posted on: 13th Feb, 2014by frenchie

Wanting to cook something simple but flavoursome for dinner a few days ago, I decided on this Spanish/Moorish inspired dish using chicken pieces I’d bought from Deidre. The chicken needs to be marinated for at least 2 hours but as usual, the longer the better. If you like quite lemony tart flavours, use ½ cup […]

Read More...

Jerusalem Soup

Jerusalem Artichoke and Roasted Garlic Soup

Posted on: 12th Feb, 2014by frenchie

Until last week I’d only eaten Jerusalem artichokes raw and thinly sliced in a baby spinach leaf salad with plenty of crushed garlic in sherry vinegar vinaigrette. On Sunday I had been talking to Jillian of Fruition about something else when she showed me the Jerusalem artichokes she’d successfully grown for the first time. I […]

Read More...

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. […]

Read More...

Chicken and Fig Tangine

Chicken and Fig Tagine

Posted on: 12th Feb, 2014by frenchie

Tagines are great in this cold weather. I love the fact that you can use the basis of the recipe and easily change the main ingredients. For example you can replace the chicken with firm white fish or you could use dried apricots or prunes instead of the figs. In our Kitchen Shop we have […]

Read More...

Mediterranean Lamb Meatballs

Posted on: 10th Jan, 2014by frenchie

I’m not quite sure why I came up with this recipe this week but maybe it was because last Friday I noticed lamb mince as Churchill Meats were setting up for the weekend. That prompted me to start thinking about making meatballs for dinner one night. Rather than stick to a pretty standard sort of […]

Read More...