Archive for the 'Meat' Category
Steak and Dauphinoise Potatoes
On Friday night we had steak and dauphinoise potatoes. We were worried that we wouldn’t get to our butcher before they closed on the way back from work, so I called them and they were nice enough to cut us two nice ribeye steaks and leave them at the deli next door for us to […]
Read More..>>St John
Last night, Stephen and I went to St John for dinner. It’s my second visit there and, once again, the food was excellent. We arrived slightly early and had a drink in the bar, their house Champagne (Jean Milan brut) which is brilliant and then a glass of Muscat Sec which smelt a lot like […]
Read More..>>Lamb Chops
A quick dinner this evening of lamb chops, marinated in garlic and rosemary, fried and served with some leftover tabbouleh and pitta bread. Tasty but two chops each would have been better.
Read More..>>Le Creuseted Chicken
On Sunday, we use our new casserole dish to roast a chicken. We began by browning the chicken on all sides and removing if from the pot. Next, we sweated off some carrot, celery, onion and garlic. We then added the chicken back to the pot with some sage, thyme and bay. We added about […]
Read More..>>Cinco de Mayo
Being Cinco de Mayo today, we decided to have something Mexican. So we started with Margaritas: Which we drank with some tortilla chips (Poco Loco brand which taste much more like real Mexican tortilla chips than supermarket brands do) with some slightly too wet (even though I’d drained it once) but still tasty tomato salsa […]
Read More..>>Carpet Picnic
On Friday night we had a “picnic” at home with a mixture of Italian nibbly things and some French cheese. Marinated olives, tricolore salad (with really nice mozarella), San Danielle prosciutto, Napoli salami and Munster cheese.
Read More..>>Thai Red Curry – again
We last had this on Thursday and it was brilliant. Stephen had very cleverly made up double the amount of paste we needed so tonight, all we had to do was add a little extra chilli (it was brilliant last time but not that spicy) and voila, a brilliant, spicy Thai red curry. We remembered […]
Read More..>>Roast Lamb with Anchovies and Garlic
Today we had a leg of lamb for the first time in ages. We inserted little pieces of anchovy and garlic into it before roasting. The anchovy melted away and gave the lamb a lovely flavour without being fishy at all. It was a good thing too because it wasn’t the best lamb – next […]
Read More..>>Friday Barbecue
Thai Red Curry
Having cooked Thai green curry a few weeks ago, we decided to try our hand at red curry. The recipe we used was fairly similar to the green curry recipe except that it used red curry paste rather than green curry paste. And the main difference in the paste recipe was the use of red […]
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