MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Ginger braised beef cheeks by Tom Kerridge. Like many of Tom Kerridge’s recipes it’s quite involved – although this one is time consuming rather than technique. I was quite … Continue Reading →
Beef Shatkora is a rich spicy tangy curry made using the shatkora citrus fruit, or in this case pink grapefruit. This dish does take a bit of time and … Continue Reading →
Indian cuisine is a passion of ours particularly Sheila , however, one must admit the preparation is often all time consuming. The list of ingredients can also be exhausting to … Continue Reading →
It is the ultimate show-off beef dish, for high days, and holidays. Our “must have” on New years eve. INGREDIENTS 10g dried porcini mushrooms 50g butter 2 shallots, finely chopped … Continue Reading →
Pho is the iconic dish from Vietnam. It is fresh and aromatic, light and healthy, even when you use the stock cubes they are so different to other … Continue Reading →
A Cambodian beef recipe by Rick Stein. The sirloin steak is marinated in ginger, lime and spice before being fried and served in lettuce with peanuts and sauce. … Continue Reading →
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … Continue Reading →