With Sea Salt

Spicy Plum & Tomato Sauce

Posted on: 8th Mar, 2014by frenchie

Two Saturdays ago at our market, Murray of Heirloom Organix gave me a large bag of plums from their orchard and Dragon gave me some cooking tomatoes. I’d already done my fruit and vege shopping so we ended up with too much for us to get through. Our daughter Emma suggested I make sauce. We […]

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Bread & Butter Pickle

Posted on: 8th Mar, 2014by frenchie

This is a very old fashioned pickle that was one I used to make with a few additional spices.  I think the recipe must have originally come from my mother. Cucumbers and onions are the base. I’m growing several varieties of cucumbers so my pickle ended up a mix of apple and Lebanese. It doesn’t […]

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Poached Whole Salmon

Poached Whole Salmon or Trout

Posted on: 6th Mar, 2014by frenchie

As our product of the week is a fish poacher, here’s an easy but impressive recipe which is great for a whole salmon or trout (if you’re lucky enough to catch them). You can serve the fish warm or at room temperature. The salmon or trout always look good served on a large platter at […]

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Baked Hapuka with Seafood

Posted on: 6th Mar, 2014by frenchie

Normally for family birthday dinners I’ll serve duck or a slow-cooked meat dish. Last week for my father’s and Mike’s joint birthday dinner I decided to have a change and cook fish and seafood because I found it hard to resist Jimmy’s hapuka and John’s Foveaux Strait scallops and Australian prawns (available frozen on Sundays […]

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Chou Farci

Chou Farci

Posted on: 6th Mar, 2014by frenchie

With the weather becoming cooler I find I’m starting to make more slow cooked food. This week’s recipe is one that I haven’t made for a long time but did it again a few days ago. Chou Farci translates as ‘stuffed cabbage’ – it might sound a bit weird but I can assure you it’s […]

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Mussels in pastis and garlic

Mussels in Pastis and Garlic Butter

Posted on: 5th Mar, 2014by frenchie

We love eating fresh mussels. They can be cooked a variety of ways whether as part of another dish or a meal by themselves and, on top of the fact that they taste good, they’re extremely good value. This recipe is great as a starter or excellent as a main meal. It’s one of those […]

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Provencal Roast Lamb

Provencal Roast Leg of Lamb

Posted on: 5th Mar, 2014by frenchie

In theory it’s nearly Spring and time for new season’s lamb. There aren’t many things nicer than a roast leg of lamb. This week we’ve got 2 easy sauces to go with your lamb or kid. Both include plenty of garlic. Provencal Roast Leg of Lamb

Ingredients and Method: Lightly rub olive oil over the lamb […]

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Duck a L'Orange

Duck à l’Orange

Posted on: 5th Mar, 2014by frenchie

This French classic is our most popular bistro dish. The acid in the orange sauce acts as a balance to the fat in the duck. I’ve done a little research and found that a recipe for wild ducklings with bigarade (bitter orange) sauce first appeared in a French cooking book in 1828. The recipe stated […]

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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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Ratatouille

Ratatouille with Chicken

Posted on: 5th Mar, 2014by frenchie

This recipe is about the ratatouille which we’ve served with grilled chicken. It’s such a versatile vegetable dish that is great with a variety of meats, chicken or firm fleshed fish or is just as good served warm or at room temperature with a green salad and rustic bread. It’s important to use the freshest […]

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