With Thyme

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 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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BBQ Chicken with Pastis, Fennel & Oranges

Posted on: 4th Mar, 2014by frenchie

Since the beginning of the year we’ve barbecued nearly every day.  We’ve had lots of fun trying different things for breakfast, lunch or dinner sometimes using both a gas BBQ and a charcoal one depending on what we were cooking. Ottolenghi and Tamimi’s cook book ‘Jerusalem’ is a current favourite. I took inspiration from that […]

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Preserved Lemons & Artichoke Heart Salad

Posted on: 13th Feb, 2014by frenchie

In boiling salted water, cook the artichokes for 20-30 minutes or until one of the central leaves will come away with a little give and the base feels soft when you test with a knife. Drain and cool. Pull away the tough outside leaves, trim the stalks of string and fibre, and cut away the […]

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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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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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Jerusalem Soup

Jerusalem Artichoke and Roasted Garlic Soup

Posted on: 12th Feb, 2014by frenchie

Until last week I’d only eaten Jerusalem artichokes raw and thinly sliced in a baby spinach leaf salad with plenty of crushed garlic in sherry vinegar vinaigrette. On Sunday I had been talking to Jillian of Fruition about something else when she showed me the Jerusalem artichokes she’d successfully grown for the first time. I […]

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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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