Tag: chicken stock

Cod with Wild Garlic
After a successful forage around Bradgate Park for those elusive Wild Garlic leaves, I had to come to a decision about what to make. Many recipes in my collection pair fish along with Wild Garlic so I had the idea of fish, vegetables and perhaps some Wild Garlic butter...
Sous-Vide Venison
More sous-vide action for you lovely lot to read about. This time I went for a Burn’s Night inspired feast of Venison Shoulder with Savoy Cabbage, Bacon, Butternut Squash Puree and finished with a Port Sauce. Of course not all of this was going in the water bath -...
Phil Howard Chicken Wings
The addiction continues - my usage of The Square cookbook is reaching the kind of levels I should really seek medical help for, but the food is just so damn tasty! With Christmas now upon us the supermarket shelves are filled with luxury items, in particular speciality cheeses. Vacherin Mont...
Monkfish with Peas a la Francaise
In France, pigeon is traditionally accompanied by peas a la Francaise. Fish also goes well with this pea garnish so I have used monkfish, a great fish for roasting. Try to use fresh peas for this one as the taste is massively improved but frozen are a good substitute.
Prawn and Chorizo Risotto
You could argue this is more of a paella than a risotto, however it's largely the flavours of a paella but made in the style of a risotto to allow for a creamy texture to the rice. Be sure to take the rice to ‘al-dente’ with just a slight...
Mini-Beef Wellington with Cauliflower Puree
Fillet of beef can be one of the most expensive cuts of meat around. This recipe scales down the traditionally large Beef Wellington into individual parcels which still retain the same great flavour. Accompanied by a smooth cauliflower puree and a rich Madeira sauce, it’s perfect for any special...