With Fresh Cream

Wild Goat with Madeira

Braised Goat with Madeira

Posted on: 5th Mar, 2014by frenchie

Last week customers raved about our chef Lou’s slow cooked goat dish. No doubt partly because of the liberal quantity of Madeira involved and the fact that goat is a really flavoursome meat. If you can’t quite face it, use lamb instead. Our stallholder Deidre sells wild goat or in Auckland you can buy it […]

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Poached Chicken with Tarragon Sauce

Poached Chicken with Tarragon Sauce

Posted on: 5th Mar, 2014by frenchie

The inspiration for this dish came from the one we ate at ‘Aux Lyonnais’ back in the 1980s. Poached chicken may sound a little but boring the sauce going with this is anything but boring – it’s delicate, full of flavour and easy. As well you’ll have a good chicken stock to keep and freeze […]

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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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