With Sage

Lamb Kidneys with Mushroom and Risotto

Posted on: 5th Mar, 2014by frenchie

I know some of you are going to say ‘yuck’ at the thought of eating kidneys but I these are delicate and delicious. Ingredients and Method (quantities for 2) Allow 3 kidneys per person. Firstly prepare the kidneys by cutting them in half lengthwise. From each half cut out the grisly bit that’s in the […]

Read More...

Perfectly Roasted Chicken

The Perfectly Roasted Chicken

Posted on: 5th Mar, 2014by frenchie

I’ll never forget spending a morning at the Cordon Bleu cooking school in Paris – four hours on how to roast a chicken. Nothing could be easier could it? What I learnt was how you can get a great flavour and have a very moist properly cooked bird. Ingredients: 1 medium size free range/organic chicken […]

Read More...

Smokey BBQ Roasted Chicken

Smokey BBQ Roasted Chicken

Posted on: 5th Mar, 2014by frenchie

This is a very casually put together BBQ. The combination of plenty of fresh herbs, pohutukawa leaves and lots of garlic and herb butter ensure a very moist, flavoursome bird. Cook two at once and have one cold for lunch the next day. Ingredients (serves 4): 1 whole chicken 3-4 cloves of crushed garlic 3 […]

Read More...