Author Archive

Roast Chicken with Harissa and Preserved Lemon Sauce

Stephen -

Preserved Lemon Sauce 250ml white wine 250ml chicken stock half a medium onion, peeled and roughly sliced 1 bay leaf 1 large clove garlic, peeled and lightly crushed few peppercorns 1 to 2 small preserved lemons 1tsp cornflour mixed with a little water Heat up the wine and stock with the onion, bay leaf, garlic […]

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Mushroom, Brocolli and Cashew Nut Stir Fry

Stephen -

Kerri was out this evening and on the way home I wondered how to use up the few pieces of purple sprouting brocolli that we had left over. Somehow in these situations I often end up craving a Thai or Chinese style stir fry and that’s what happened this evening too. To go with the […]

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Indian Baked Whole Chicken aka Best Chicken Ever

Stephen -

I couldn’t get the title of the post to do justice to the meal, so had to add that bit on the end. The recipe is from Madhur Jaffrey’s “Indian Cookery” and the title in there doesn’t do it justice either; it is simply called “Whole Chicken Baked in Aluminium Foil”. On reading the recipe […]

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Chicken Stir-Fry with Szechuan (aka Sichuan) Pepper

Stephen -

When we fancy a stir fry of some sort we usually end up following a Thai recipe or at least giving it a Thai twist, but this time we fancied something in a Chinese style instead. We had intended to use oyster sauce but when it came to cooking time we found that we didn’t […]

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Thai Beef Stir-Fry

Stephen -

We have two potentially contradicting ideals: we like to try new dishes and recipes and we don’t like to waste food. The contradiction occurs because the former often requires us to buy ingredients for new recipes that we only use part of and then they hang around in the cupboards for ages because we don’t […]

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Duck Breast with the Best Sautéed Potatoes

Stephen -

We have had a couple of memorable successes with duck breasts before, particularly with rösti, but recent rösti attempts have been less successful so we decided on sautéed potatoes to accompany these instead.  Armed with a large bag of potatotes and the last two duck breasts from the shelf in Waitrose, we set about preparing.  […]

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Grey Goose – a Toast to Taste

Stephen -

Up until a couple of months ago, on the occasion that the subject of premium (i.e. expensive) vodka arose while we were chatting in the pub, my answer was always that it was a complete waste of money since vodka was for people who wanted to get drunk without tasting anything and if you mixed […]

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Home Made Tapas

Stephen -

Saturday night! As we weren’t going out, that meant that it was time to cook something “interesting”. Where the exact meaning of “interesting” does of course vary depending on what mood we are in, but generally cooking on a Saturday means that there is more time available to prepare, so the range of what can […]

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Slow Roast Shoulder of Lamb – Moroccan Style

Stephen -

Due to our successes with slow roasting a shoulder of lamb with garlic and rosemary, we thought we would try a different slant on it this weekend and give it a Moroccan style treatment. We had half a shoulder and the evening before cooking it, we rubbed it with a spice mix and left it […]

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Mussels with Garlic and Cream

Stephen -

We ate mussels in Brussels. Obviously. If you like mussels then that’s one of the reasons to go to Brussels. There’s beer too of course and chocolate but the mussels are excellent; at least the ones that we had were. When we were in the restaurant waiting for our mussels, we realised that the way […]

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