Ingredients 1 Magret de Canard / Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g Butter Method The Raspberry Sauce Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries […]
Main Course
26 posts
Ingredients Olive Oil 1 Clove of Garlic, crushed 1 Large Brown Onion, finely chopped1 400g Can of Peitit Pois (Peas) *Of Course You Can Use Fresh Peas But For Some Reason the Canned Ones Seem To Work BetterA Good Splash of White Wine1 Cup Arborio Rice4 Warm Cups Stock – […]
Ingredients 1 Clove of Garlic1 Large Brown OnionGood Splash of Olive Oil20 g Dried Porcini Mushrooms250 G Mushrooms SlicedA Good Splash of White Wine 1 Cup Arborio Rice4 Cups of Warm Vegetable Stock 50 gm butterParmesan CheeseFreshly Ground Black Pepper Method Place porcini mushrooms in a bowl and cover with boiling […]
We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey. 2 kg chicken 1 bottle red wine 2 bay leaves 2 sprigs thyme 250g bacon 60 g butter 250g button mushrooms 20 small […]
Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit counteracts the fat in the meat, making the dish more enjoyable and […]
Confit de Canard with Puy Lentils / Confit Duck with Lentils Serves 4 Ingredients 4 pieces of Confit de CanardDuck Fat2 Onions2 Stick of Celery2 Carrots250 grams Puy Lentils or green lentils1 litre of Chicken Stock1 large potatoBouquet Garni;- Sprig of Thyme- Bay Leaf- Celery Stick200 grams SpinachRed Wine VinegarCrème Fraîche Method Finely […]