Maris Piper, King Edwards are good chip spuds. Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times Soak in water for 10 to 15 mins. Change the water and repeat …
Method Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom. Add the garlic and cook for a minute, then …
. Ingredients Hollandaise: 3 large egg yolks 300g clarified butter Gastric: 4 tbs white wine vinegar 6 white peppercorns 1 shallot peeled and diced To serve: 1 blood orange 1 tsp chopped tarragon Method To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a …
Ingredients ⢠120 ml dry sherry ⢠½ tsp saffron ⢠3 Tbsp extra-virgin olive oil ⢠6 cloves garlic (minced) ⢠1 onion (diced) ⢠1 shallots (minced) ⢠90 g fennel bulb (thinly sliced) ⢠1 stalk celery (minced) ⢠1 carrot (diced) ⢠454 g white fish (I used Alaskan true …
Thin slice spuds ( use grater slicer ) add a little nutmeg and slat to the dish layer up spuds and onions add a touch of garlic. cover with stock and a little milk Cook hot oven 200C for 1 hour. Favorite
Ingredients 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 225g/8oz smoked streaky bacon, cut into 2cm/½in strips 6 cooked sausages 1 can baked beans 1 glass red wine 290ml/½ pint beef stock 2 sprigs thyme 2 tomatoes, chopped 55g/2oz breadcrumbs 2 tbsp chopped fresh parsley salt and freshly ground black pepper For …
Ingredients For the chicken 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 2 tbsp olive oil 110g/4oz butter 110g/4oz pancetta, sliced into lardons 1 carrot, diced 150g/5oz button mushrooms 250g/9oz shallots, thickly sliced 2 garlic cloves, finely chopped 175ml/6fl oz white wine 275ml/10fl oz chicken stock 2 tbsp tomato purée …
A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper …
Ingredients 1.5kg/3lb5oz onions, peeled and sliced 115g/4oz unsalted butter 1 tbsp olive oil 1 tsp salt freshly ground black pepper 2 bay leaves 2tsp fresh thyme leaves 25g/1oz plain flour 1 bottle dry white wine 2l/3½pt fresh beef stock 1 small French baguette 1 large clove garlic, peeled 170g/6oz gruyère cheese, grated Preparation method Melt …
This is my adaptation of a classic French dish called poulet au vinaigre. Ingredients 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions5 fl oz (150 ml) sherry vinegar 2 tablespoons fresh tarragon leaves 2 tablespoons olive oil 12 shallots, peeled and left whole …