The partner and I have got a bit too porky in recent years, so over the past couple of months we have made a conscious effort to shed some of the lard. Naturally, we could not cut down on our fine wine intake, nor indeed our occasional consumption of characterful beer, cider and perry, so we have attempted to alter what we eat.
I have largely stopped eating…
After returning from our largely disappointing jaunt to the provinces I wanted to cook something new, simple, yet tasty for dinner. A recipe in Richard Corrigan’s excellent The Clatter of Forks and Spoons (itself based on a recipe in Elizabeth David’s French Provincial Cooking) seemed to fit the bill.
Rump Steak with Sauce Nivernaise
Ingredients
1 kg rump steak from the Ginger Pig
salt
Sauce Nivernaise
225g butter
1 tbsp. white wine
2 tbsp…
We got a 2kg boned shoulder of lamb from a reliable source and decided to cook something new with it. It was a total success. To make this staggeringly easy dish you will need:
2kg boned shoulder of lamb
400ml fresh chicken stock
150ml white wine
3 onions…
What remained after sandwiches and much picking at that 3.2kg chicken was used in to make some stock. Just stick all the bones, bits of skin and stuff that is left from your roast chicken into a big stew pot. Throw in some chopped carrots, onions, celery and if you are really keen some leeks. Shove in a couple of bay leaves and some thyme…
We cooked a 3.2kg Sheepdrove Organic Farm chicken with the aid of some tarragon, chives and butter.
Firstly shove loads on butter under the skin, then cut up the herbs over the bird. Squeeze a lemon over the bird then shove the halves up its arse…
Chef and part-time sales director Mark Locke has suggested some improvements to my chicken in cider recipe. I approve of them all so I’m writing up version three of the recipe here. When you go to your butcher ask directly for “Four of your best chicken breasts and chicken thighs, please.” This is the mantra: if he asks any more questions just say “Whatever is best, please.” Bones in…
This is basically the same recipe as the scallop salad I mentioned a couple of weeks ago. Just replace the scallops with about 500g of the very best baby squid you can find. The partner and I had a little debate about how to prepare the squid, and we decided that a 30 second blanche in fiercely boiling water would be best. It was best…
I’ve got my finger on the pulse with this dish, alright. It’d be best to make it with beans you’ve soaked and cooked yourself, but this speedy version uses tinned beans. If you get good tinned beans the difference is not so great…
Sorry for the truly terrible joke. If you know what Nduja is you have knowledge I did not possess until a few days ago. This is it:
It is a spreadable salami from a small village named Spilinga in Calabria. Made from pig’s cheeks, lard and belly, with 25-30% local chilli, stuffed into pig’s intestines, smoked then finally cured for two months…
These Thai salads can be so delicious, the key often seems to make them mind-buggeringly hot. This one cries out for bird’s eye chillies and the very best scallops you can find…
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