With Flour

Poached Chicken

Posted on: 5th Mar, 2014by frenchie

Poached chicken may sound a little but boring but I can assure you that the sauce going with this is anything but boring – it’s delicate, full of flavour and easy. You have the added advantage of making stock at the same time that can be frozen and used later. Ingredients: 1 Chicken 2 Carrots […]

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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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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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Gooey Lemon Slice

Gooey Lemon Slice

Posted on: 13th Feb, 2014by frenchie

Last week I was talking to our daughter Emma wondering what I’d do for this week’s recipe and thinking it was about time it was something sweet. She reminded me about this gooey lemon slice which we used to make in our café about 10 years ago. Surprisingly I found it in our recipe archives. […]

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Pork Belly in Saffron

Pork Belly in saffron and almond sauce

Posted on: 13th Feb, 2014by frenchie

It’s difficult to take a photo of this dish but I can assure you it tastes much much better than it looks. It’s another easy Spanish inspired recipe. The sauce would work equally well with chicken pieces or even a firm meaty fish such as monkfish. I bought the pork belly from Churchill Meats. It […]

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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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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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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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Beef Bourguignon

Beef Bourguignon

Posted on: 8th Jan, 2014by frenchie

We’ve been asked so often for the recipe of Warwick’s version of the French classic, Beef Bourguignon. Well now we’ve finally been able to twist his arm for it. Ingredients (serves 4) 1.5kg chuck of beef – large diced 200g small white button mushrooms 750ml red wine – Burgundy if possible (50/50 split of red […]

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