BEEF AND GUINNESS PIE
British Steak and Ale Pie is a classic dish found in most pubs around England. Tender pieces of steak are cooked with vegetables and beer or Guinness then wrapped in … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
British Steak and Ale Pie is a classic dish found in most pubs around England. Tender pieces of steak are cooked with vegetables and beer or Guinness then wrapped in … Continue Reading →
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of beef … Continue Reading →
Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →
This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned … Continue Reading →
Creamy Mashed Cauliflower is often touted as a low carb alternative to mashed potato, but it’s actually a delicious side dish in its own right that regularly makes an … Continue Reading →
Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than … Continue Reading →
Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to … Continue Reading →
The secret to a good quince jelly, I think, is to simmer the fruit for a long time so it reaches a beautiful pink colour. Like crab apples, quinces turn … Continue Reading →