Monkey Gland sauce may sound a little odd, but if you visit South Africa then you will see it on most steak house menus. Often served with flavorful exotic game, it also goes incredibly well with beef steak. To the squeamish, the name may be a little ‘ewwww’, but just read on, once you […]
Chicken, Pork, Beef & Other Meats
Beef Wellington (A Very British Dish)
The history of Beef Wellington is not at all clear. I had always understood that it was named after the Duke of Wellington’s victory at the Waterloo battle in 1815. Clarissa Dickson Wright suggests it was named after the city of Wellington in New Zealand. Which, as the city was named after Arthur Wellesley, the Duke […]
Beef Carpaccio with Celeriac Remoulade
It is a snowy winter day here in New England and we have spent the entire morning cooking. For lunch we wanted something simple and light as we have been eating a lot of comfort food lately and needed a change. We had a lovely piece of tenderloin in the fridge for tomorrow’s Sunday […]
Cumberland Sausage
In many English pubs there is often a dish of Cumberland Sausage and mash. Cumberland is a region of the North West of England that includes the English Lake District and runs all the way north to the Scotish border. When the days are short and the skies have a constant dreary gloom, there is […]
OLIVE OIL POACHED COD WITH ORANGE, CHORIZO, CHICKPEAS AND PEAS
This is our take on a Thomas Keller recipe that we came across in Food & Wine magazine. We changed the recipe as the original calls for mussels. As one of us suffers from a rather unfair shellfish allergy, we decided to omit the mussels. I say unfair as this debilitating reaction to the delights […]
Truffle Stuffed Poussin (Cornish Game Hen) Cooked Sous Vide
In the spice cupboard we found we had a tiny jar of black winter truffles. These are cured in a brine and, as such, are not a patch on fresh ones, but at this time of year they are a workable substitute. We used a little truffle oil to lift their aroma. Whilst […]
Duck Prosciutto
Duck prosciutto is a great dry cured meat to prepare at home. We had bought a whole duck that we then broke down ourselves. We cooked one of the breasts for dinner and decided to cure one and make a prosciutto. This process varies a little than most as we […]
Duck Liver Pate
One of our most prized cooking books is The Whole Beast: Nose to Tail Eating by Fergus Henderson. Although this is not always practical as butchers have already removed much of the offal, we have found that if we buy a whole duck it will generally include neck and giblets. Personally, I do not […]