Boned and stuffed chicken

Boning a chicken isn’t actually that hard, so long as you have a sharp flexible knife and you have some instructions and take your time. The most important thing is to keep the skin as free from holes as possible. Continue reading

Sirloin steak with a warm “Niçoise” salad

It isn’t a real Salade Niçoise because it lacks some of the essential ingredients, and also, it has some warm ingredients and the salad isn’t mixed together. However, Continue reading

Chicken breast with wild garlic sauce, mushrooms, leeks and new potatoes

Wild garlic, also known as ramsons, grows all over the place and it is a nice thing to pick a few leaves for your own use. The leaves have a lovely mild garlic/chive flavour and you can also use the white flowers in salads. Anyway, I found some growing at the weekend and picked about a dozen or so leaves to use on Sunday. Continue reading

Chicken with mushrooms and lardons, with crushed new potatoes and spinach

Time to actually post something on the poor neglected blog again, I think.

This is one of those essentially French kind of dishes that has lots of variations. Continue reading

Pan-fried plaice

A bit of a retro dish, this.

The plaice fillets were floured, egged and coated in panko crumbs and set aside while the potatoes and asparagus were prepared and cooked.

Once done, the vegetables were drained and kept warm while the fish was fried in hot sunflower oil.

The tartare sauce was some bought bottled stuff with chopped capers and cornichons added for extra flavour and texture.

Garnished with chopped parsley and a slice of lemon, the dish was complete.