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There is nothing nicer than a beautiful Griddled Steak with Salad very French and a firm favourite in our house. To a large extent you are very much at the mercy of your butcher, I am so fortunate to have finally found an excellent butcher this steak has been matured for 60 days weighed around 225gms and cut like butter. The butter is taken from Daniel Galmiche's excellent book "French
It seems like yesterday that there wasn't a decent Italian Restaurant in London that didn't have this on the menu, how things have changed and not really for the better.This is one of the great classic dishes of Northern Italy traditionally served with a Risotto alla Milanese, truth is the original dish created in the Osteria Restaurant in Milan did not include Tomatoes that was a somewhat later a
I think Spring is my favourite season, everything coming to life and the climate in Spain is perfect not to hot but blue sky's ever day. I love the new seasons Artichokes Asparagus, Strawberries and Peas and do try to make a point of eating whats in season and when I saw these little artichokes I just had to have them.I wont pretend they are my favourite vegetable but these were young and cr
Don't all dishes sound so much more delicious in French, This is a Charred Chicken Breast with a little Ragout of Spring vegetables with crispy Pancetta and a gorgeous little Spring or Summer treat it is too.I cook Chicken a lot and I am always looking for different ways to do it, this is my own invention but the inspiration comes from the great Daniel Galmiche. One of the real treats in Spr
As a child I thought there could be nothing more revolting than Black Pudding, the English variety, heavy almost always overcooked with big lumps of white fat, to this day shudder at the offerings of School breakfast black pudding too horrid for words.It wasn't until I was eight or nine years of age in a Brasserie in Paris that quite by accident I ordered Boudin Noire aux Pommes, I had no idea wha
This very simple rather Summery dish is a version of Daniel Galmiche's the only difference is that he uses Lime rather than Lemon in the Mayonnaise, which is without doubt a far better choice, I just didn't have a Lime to hand last night! Start by making the Mayonnaise I love making my own but mid week a jar of Hellmann's is forgivable, In a bowl Zest a Lemon add a handful of Coriander
Or as this dish is called in France "Lapin en Cocotte au Citron a L'ail", why is it that to the English at least, dishes sound so much more appetising in French or Italian!This recipe is from Daniel Galmiche's brilliant "French Brasserie Cookbook" and whilst its a simple dish it does need to be cooked with some care.In France, Spain and Italy, Rabbit is hugely popular yet in England it is le
By and Large in Andalusia there is a culture of rarely drinking alcohol without eating, makes a lot of sense, of course the English in Spain don't always take a lot of notice and seem to drink morning noon and night. But the Tapas culture is a wonderful thing that I really enjoy, little nibbles are so often more exciting than the big event, and in Spain Lunch is very much the main meal and Ta
I had the most wonderful week at work, hard work with a huge dollop of good luck led to a weekend of indulgence and Yahooing which I couldn't have enjoyed more. Come Sunday I was very glad to stay at home and what could be better to recover than some spicy Thai food and no booze!There are a few stories why this is called Weeping Tiger but truth is I have no idea why it's called that, I first
The Italian Frittata always seems to me to be the more casual relation to the more formal traditional fold over French Omelette and I rather like that. You will never see this on an Italian Restaurant Menu, it is meant to be a dish served at home, a heart warming dish using up mostly Mediterranean Vegetables but you know you can put whatever you like in this I live in Spain and ad
What a delight a good home made Bread Sauce is, forget the ghastly packet stuff, This is just perfect with Roast Chicken or Turkey. I always make it at Christmas but have to admit not that often in the year.I was making a Roast Chicken with sage and Onion stuffing so decided I would have to make some and very glad I did!As far as I know this is the sole surviving bread thickened sauce from Medieva
The ultimate comfort food, a marriage made in heaven, Embarrassingly simple but so delicious. I hesitated as to wether I would post this, but then why not, so English I used just a simple Pork Sausage but would be Lovely with Cumberland Sausages or Venison sausages.My only twist is adding a spoon of Dijon grain mustard to the Onion Gravy and a splash of Madeira but apart from that this is fr
There is some controversy as to wether this dish comes from Northern Italy or Southern Italy, my money is on the South, but who knows my version is a combination of the classic Italian dish crossed with the French Aubergine a la Provencal as it has a more robust breadcrumb topping that gives a lovely contrast of textures.Its something of a favourite amongst my Vegetarian chums perhaps because it d
I do feel so very fortunate to live in Andalusia, The food, the culture, the landscape, the Sea, the people, not to mention the climate. Last Sunday I was searching the web for a Roast Chicken Lunch that would be distinctly Spanish all that I could find was Jamie's Chicken with Chorizo, so I made my own interpretation of Spanish Roast Chicken.Last night I had a couple of Chicken breasts wondering
Absolutely one of my favourite tapas dishes, these delicious little Green capsicums are from the town of Padron in Galicia. I guess they may be quite difficult to buy outside of Spain so you may need to go to a specialist Spanish supplier.They are deliciously sweet but one in a dozen or so is very hot, you really can't tell looking. They are simply cooked in a skillet with Olive Oil heated until i
Prawn Cocktail is so retro, in my childhood it was on just about every Menu and must have been the most popular starter in the country. Today it's seen as a bit old hat sadly, I don't know why, the vagaries of fashion I suppose but to my mind prepared well with fresh ingredients its a delicious little treat.A La Jamie Oliver, I have gone for this perhaps more contemporary version with the flavours
I saw this recipe on Nigel Slaters "Simple Cooking" show on Saturday, filled with inspiration I shot down to my butchers to get some Lamb.The Lamb Chops he had whilst looking fabulous were really tiny, so I went for Saddle cut Lamb Chops, or Barnsley cut chops as they used to be known, cut from the Loin its a double chop and they looked stunning.There is something very Summery about a sizzling hot
I have had the most splendid Easter break eating out at some excellent Restaurants for three days running and drinking rather to much, that for Bank Holiday Monday I was ready for a really hearty comforting dish. Had a plump Chicken in the fridge and really wanted to make something very Spanish with it, trawled the internet to find that other than Jamie"s Chicken with Chorizo, A dish never s
Those of you who follow my blog will know how inspired I am by Kerstin Rodgers exceptional book Supper Club, There is a whole chapter on using flowers with Food old as the hills but I have never used them before and was keen to try.This is based on her Nasturtium Leaf Salad which uses Cherry Tomatoes and Marigold Petals neither of which I could get yesterday but I have used sliced Tomatoes and tha
As a cook I have always loved cook books and I have a great many which are a constant source of inspiration, however my latest addition by Kerstin Rodgers "Supper Club" is unlike any other book I have or have seen, It is beautifully produced the photography the Graphic design best I have seen.The recipes have a contemporary modern feel. I don't want to give all the secrets away but it is written i
Cottage Pie is so very much a Nursery classic, always takes me back to my childhood, this is a grown up version. Lord Jeffrey Archer is still well known for his Dinner Parties of Cottage or Shepherds Pie with Krug Champagne, and of course he is absolutely right, Cottage Pie cooked well is amazing and up there with any other dish you could imagine.As in everything you cook start with first class fr
I am really busy at work at the moment, so I wanted something quick, I had a spare Entrecôte steak cut a little thin for a steak Dinner but ideal for a decent sandwich.This recipe is based on Jamie's Steak Sandwich from 30 minute meals, really good book by the way! but as ever I have changed it to what I like and what I had.I started putting some chopped jarred Red peppers on a board, Seasoned wit
I dont eat Pasta all that often, but when I do this is an old favourite I first had many moons ago at Mario & Francos Restaurant in London. I was told, not sure how true it was that this dish started in the Second War, Americans loved their Bacon and Eggs and they made this dish for them, after all it is Italian Bacon and Eggs.It really couldn't be simpler put on a saucepan of water and
It doesn't get more English and more Winter comfort classic than Toad in the Hole. This goes back to the 16th Century, in those days made with bits of meat, it's in Mrs Beeton. This is loosely based on Jamie Oliver's version.I always make it in a bread loaf tin, the high edges help it lift and look pretty. I use good quality Pork sausages, but would be equally good with Cumberland or even To
I have never gone in for Restaurant reviews, this blog has always been about the food we cook at home, but I am going to make an exception.I had the most fabulous Lunch on Saturday at Cafe De Ronda on the Av. Ramon Gomez de la Sena, Marbella. It was so good on so many levels I thought I would share it with you. Its well located in the smarter part of Marbella and expensively fitted out
When it comes to Lamb we are all to a certain extent at the mercy of our Butcher, and mine did a sterling job with this Milk Fed baby Leg of Lamb, One Leg perfect for two people.Couldn't be easier, take the Lamb out of the fridge about an hour before you are going to cook it, Pierce it with a sharp knife to make some little holes. Now chop one sprig of Rosemary very finely and put in a bowl with a
I am a huge fan of curry, I just love those old fashioned flock wallpaper restaurants called the Taj Mahal or The Last Viceroy, wonderful. I have tried dozens of different recipes I have even been fortunate enough to spend an evening in my local Indian Restaurants kitchen to learn a little more and this is my tried tested old faithful recipe for what I think is the best way of making a Vinda
This was something a little different for Sunday Lunch took 3 hours which was a good excuse to drink rather a lot of wine whilst snacking on toasted Almonds!!I am doing a dinner party next week on Friday so I was in the the Butchers and these huge chunks of Chuck Steak were begging me to make them mine! I called it Bullfighters Beef because I cooked them the same way I would Rabo de Torro, l
I was thinking what I could make and saw this rather retro dish on The Good Food Show cooked by the master Michelle Roux so I thought I would give it a go.It's a lovely and easy Dinner Party dish, although mine looked more like a hot water bottle than a fish!It is actually Salmon with Spinach and Salmon Mouse wrapped in Puff Pastry, Got to say was delicious and the Salmon was perfectly cooke
I have been reading Elizabeth David recently , how inspirational! To think she wrote in the 1950's and 1960's a time in post war Britain when Olive Oil, Aubergines, even Courgettes were unheard of. She was very much a pioneer in bringing the colours tastes and aromas of the Mediterranean to our table.Such an endearing character , a National Treasure. Her writing is beautifully crafted , ther
I based this on Jamie Oliver's Recipe but I substituted the vegetable stock for a Prawn shell stock which has gigantic flavour, of course with a Vegetable stock you have a white risotto which looks pretty but lacks the full seafood flavour.I bought some fresh Tiger Prawns from the market, shelled them and put the shells and heads in a pot to which I added Water and a Bay Leaf to make the sto
Next to Fish & Chips, Pies are about as British as you can get. Chicken & Mushroom Pie has always been a childhood favourite and to be honest I usually use leftover Roast chicken but I thought as I had a couple of Chicken breasts I would use them instead. Good as they were I would have to say it would be better with some leftover roast Chicken as well!I marinated the Chicken Breasts in som
I was watching The Good Food Show on television and saw an interesting recipe for a roasted Vegetable Tart Tartin, excellent I shall make that for a healthy Supper, use up all those vegetables I hadn't used from Sunday Lunch, Then I realised I hadn't any puff pastry and lets face it life is simply to short to be bothered making it, so I decided to just have the roasted Vegetables and rather glad I
Nearly every Christmas in the week coming up to Christmas Eve I love to throw a drinks party and have twenty or so friends over to get into the Christmas spirit.Along with the usual suspects of Mince Pies, Christmas cake I make a selection of Canapes in Croustades. This year I had some lovely Foie Gras which I put a touch of Marmalade in the bottom of the Croustade and topped with the Foie G
I can't believe its been months since I posted! Well two reasons really firstly I have been making a lot of my favourites which I have already posted and secondly the light has been to dark over Winter to take a photograph. I will endeavour to do better.Navarin d'Agneau or Lamb with Spring vegetables is a classic French farmhouse dish celebrating in a way the delicious vegetables in season. It tru
I was, as ever delighted to cook for my dear friend Ute's party on Saturday night. She wanted something simple and vibrant that could to a large extent be pre prepped so that I didn't miss the fun of the party, so we settled on a Pea and Truffle Oil Soup which is on a previous post and my version of what is in essence Jamie's Summer tray baked Salmon.Couldn't be easier, take a tub of Cherry Tomato
You simply can't have Roast Beef without Yorkshire Puddings, this is a fool proof recipe to ensure perfect risen Yorkshire Pudding every time.I use a half pint Beer Glass fill it to the brim with Plain Flour, Sieve that into a bowl and crack in 3 large fresh Eggs, tsp of Salt and a generous milling of Ground black Pepper. Then I add 4 tbsp of dried Parsley, but you could use finely chopped Fresh R
During the First World War the French referred to the British Soldiers as Roast Beef, so what could be more fitting for Remembrance Sunday.To be honest it's almost certainly the one dish British do better than anyone else. I buy Rib of Beef on the bone, this joint weighed just over 3 kilos, it had been hung for 50 days, my butcher did me very proud indeed.I always take the joint out of the f
It is ages since I had some decent Lamb, I found this wonderful Rack of Lamb at my Butcher. Lamb has to be best for flavour and Beef for texture.I scored the fat and seasoned very generously holding the bones, sear to brown the meat all over in an oven proof skillet with Olive Oil and a knob of Butter, being careful not to burn yourself which yes I managed to do!Then place in a preheated oven at 2
When I first started cooking in 1995 I am pretty sure this is first dish I made. I had been watching Ready Steady Cook and they made a deconstructed Chilli Con Carne where the Tomato sauce element was served separately, it didn't work that well, I suppose some Chef was just trying to do something different just for the sake of it, never a good idea.That recipe used mince beef but I find cubed Stew
I am completely addicted to Chilli, This is one of those mid week specials that is simple and is boosted with the kick of Chilli. Simply marinate chicken breasts with Lemon juice a tablespoon of Chilli flakes 2 tsp of Paprika Picante a tsp of Cayenne Pepper a drizzle of Olive Oil and two halved lengthwise fresh Red Chillies.Let it marinate about 12 hours and simply sear the Chicken on a scor
I have been meaning to write a Post to Stocks for ages, They help to make a truly great dish into something altogether splendid, the difference is huge.I would love to say that I always make my own stock, truth is in the fast world we live in there never seems to be the time and Bouillon Cubes are so easy, so what's the point?Bouillon Cubes are a great invention and I use them a lot, adding water
I first had this dish many years ago in a little Restaurant in Provence but this was the first time I have made it for Friends at Home, It was Gloriously easy and a delicious Sunday Lunch It made too.The Summer Scent of Lemon and Thyme filled the Kitchen, Whilst I chatted with friends drinking Red Wine, We were all starving by the time our late Lunch was served, and it didn't disappoint. I w
When I say Merza Ghasemi I use that term loosely because that has beaten Eggs in at the end and doesn't have the Chilli Herbs and lashings of Lemon juice that I have used, However it is based and inspired by the recipe by www.sabrinaghayour.com. It is a Persian dish and last night I found myself cooking just for me so I wanted something quick and easy but with bags of flavour and this is what
Now that Autumn is well and truly upon us we all crave those Comfort Hearty foods, This is a typically Andalusian Dish and a one pot wonder that is truly delicious.Chorizo has become fashionable and every Restaurant in the world is serving it with just about everything. This dish uses four different kinds of Chorizo, but if you can only get one don't worry.Start in a Casserole Pot by adding some O
I probably get asked more often for the recipe for this Soup by Friends than probably any other dish I make. It is extraordinary how tweaking such a simple thing as Peas can give such an extraordinary flavour and result.Best of all this is so easy to make, and for Parties can be made in advance.Start by sweating some chopped Shallots in Butter with a drop of Olive Oil in a Pot, on medium heat. Onc
Pollo Sopresa was my favourite dish many many years ago at Mario & Francos, it is better known today as Chicken Kiev which Marks & Spencer made popular with a rather dreadful frozen version that had lost a lot of what this dish is about and tasted of just garlic.The tricky part of this dish is to get a good enough covering so the butter doesn't burst out. There are some tricks I have
This has to be the most popular dish in Spain and for good reason, it is filling flavoursome and cheap to make. I make a couple every week, they are delicious hot but I tend to put them in the fridge to have as a midnight snack, as Tapas or a slice between meals.As in every dish you need very fresh ingredients so only the freshest eggs. The secret is to have lots of onions and potatoes and really
Garlic Chicken is as old as the hills and always a crowd pleaser. I marinate the Chicken Breasts in the juice of a Lemon and a good blog of Olive Oil five crushed Garlic Cloves and a tbsp of Dried Parsley for 24 hours.All the cookbooks say two to three hours but the Chicken takes on a much stronger flavour with 24 hours and the Lemon juice acidity does break down the fibres to a greater degree.The
I have always been a big fan of Offal, Kidneys, Hearts and Liver all very under rated in my view and much more popular in Europe than in England.Calves Liver is one of my favourites, banish memories of School Dinners from your mind, that was ghastly overcooked pigs Liver tough and very strong in taste. Calves Liver is altogether a different kettle of fish it is Fillet Steak as opposed to stewing s
