With Olive Oil

Cazulea Roasted Chicken

Cazulea roasted chicken and green veges with chorizo

Posted on: 13th Feb, 2014by frenchie

This week’s recipes are thanks to Catherine Bell. I know Catherine’s an expert in cazuelas and easy recipes to cook in them so I phoned her for a few ideas. This is her chicken recipe and I used an idea she gave me for the vegetable dish. I cooked both in cazuelas – the flavours […]

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Pickled Salmon

Pickled Salmon with Wasabi Potato Salad

Posted on: 12th Feb, 2014by frenchie

I know this sounds strange to pickle salmon but I didn’t know quite how else to describe it; maybe ‘soused’ is a better word. Anyway, the result was great. I found that if you prepare it at least a day or two ahead of when you want to eat it then it’ll taste even better. […]

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Stuffed Tomatoes

Stuffed Tomatoes

Posted on: 12th Feb, 2014by frenchie

This recipe really reminds me of the flavours of Provence in summer where you often find a selection of summer vegetables stuffed and baked. As well as tomatoes, try this mixture with courgettes, aubergines and onions. If you’re using other vegetables apart from tomatoes, after scooping out most of the flesh, half cook them in […]

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Rice with Fish Saffron Espelette

Rice with Fish, saffron, espelette, peppers and Alioli

Posted on: 12th Feb, 2014by frenchie

I’m still on a bit of a Spanish thing in what I’m cooking at the moment and this week is about using Spanish rice in a dish other than paella. The inspiration came from a Rick Stein recipe. You can see that I’ve cooked this in a cazuela again and I’ve also used espelette which […]

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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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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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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 […]

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Salt Crust Baked Salmon with Fennel, Potato and Green Vegetable Salad

Posted on: 8th Jan, 2014by frenchie

If you’re looking for a crowd pleaser over Christmas that’s easy, fresh and can be served warm or at room temperature, try this salmon and vegetable salad dish. Its light and flavoursome and you can use a combination of any green summer vegetables. You could also poach the salmon instead of cooking it in this […]

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5 Hour Lamb

Five Hour Lamb

Posted on: 8th Jan, 2014by frenchie

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This […]

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