Pan roasted Guinea Fowl with Cumberland Sauce

guinea_fowl

I picked up some Guinea fowl at the farmers market before Christmas and had buried them with other stuff in the freezer. Once they’d been uncovered and identified I was intrigued to give them a go. I didn’t want to braise them as I thought they deserved to be simply cooked to bring out the natural flavour, I also wanted a sweet sauce to accompany and settled on cumberland. Turns out it’s perfect for the slightly gamey Guinea fowl. Who knew!?

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Sausage with Fava Beans

sausage

I’d bought some gourmet lamb sausages a few weeks ago and have been meaning to use them ever since. I love the combination of sausages with grains and pulses so knew this dish would be delicious. It’s a really simple dish to make. You don’t have to hunt out lamb sausages, it would work equally as well with pork sausages, as long as they’re good quality. Instead of rosemary you could use any herb you like such as sage, thyme, oregano or marjoram whatever you think will compliment your variety of sausage the best.

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Steak with Roquefort Sauce

steak

I love blue cheese and I especially love the pungent taste of a roquefort sauce. It works excellently with meat, especially a good quality steak, which is just what I needed today. I was salivating at the mere thought of this all day, so when it came time to cook I couldn’t wait any longer. I served mine with some delicious potatoes roasted in duck fat which just upped the ante, making it quite a decadent evening all round.

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Saffron Roast Potatoes

The distinctive, yet subtle flavour of saffron makes this delicious side dish really stand out in both taste and colour. The vibrant yellow of saffron does it’s magic on the potatoes and will guarantee a ripple of applause from either yourself or your guests when it comes out the oven. Just make sure nobody’s looking when you applaud your own dish – it’s a tad camp.

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Eggs En Cocotte with Asparagus & Mushrooms

What a triumph this was. I was feeling particularly pleased with the weather today, lovely and sunny so decided to have this dish as a delicious breakfast outside. The dream didn’t quite live up to the reality however, our back yard has no view, is overgrown with weeds and currently has a building site right next to it. Still, this lovely baked dish was really tasty. Very simple too. You can pre-prepare right up to the point of breaking an egg over too for those who have the foresight.

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Chocolate & Almond Tart.

The dessert! By this point we were pretty full. I knew this would tip us over the edge. But I also knew it was totally delicious. A real chocolate lovers treat. It’s luxurious, rich and incredibly fattening, but I simply don’t care. It’s too tasty to worry about.

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Poussin Stuffed with Fois Gras & Pistachio

This was a fabulous high point to the meal. The delicious flavour imparted by the fois gras and pistachio is perfect. It’s rich but not overly so. Together with the Asparagus Risotto it made for a really delicious main course.

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