Maybe a couple of days too late for most people - and maybe not strictly a recipe - but what the heck, I’ve had my waistline to see to!
Shred your leftover duck like they do with crispy duck in Chinese restaurants. Grab the most interesting rolls you can find, and pop them into [...]
We’re steering clear of turkey again this year. Duck seems to have established itself as the Bird of Choice for Christmas, around here. And, after much trawling through my cookbooks, we’ve decided to go with an old favourite. Dare I say it, it’s from Delia.
So, the line-up, as it looks at the moment is:
Foie Gras [...]
For four people:
1.5kg organic chicken
1 bulb of fennel
1 lemon
1 large or 2 small heads of garlic
125ml dry vermouth
Extra-virgin olive oil
Salt and pepper
Heat the oven to 190 deg C or Gas 5.
Wash the chicken inside and out, dry and salt the cavity generously.
Remove any leaves from the fennel. Slice the bulb thinly. Lay the sliced fennel [...]
Pat Chapman\’s Vegetable Curry Bible by Pat Chapman
Don\’t Sweat the Aubergine: What Works in the Kitchen and Why by Nicholas Clee
Soho Cooking by Alastair Little
In Search of Perfection by Heston Blumenthal
Gordon Ramsay\’s Sunday Lunch: And Other Recipes from the \ by Gordon Ramsay
