CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
SOUPE A L’ OIGNON (French Onion Soup)
The subtle smoky flavoured Soupe à l’Oignon is associated with the réveillon on Christmas Eve and is a traditional winter favourite, and is also a firm favourite in Monkvalley. INGREDIENTS … Continue Reading →
MASALA FISH CAKES
This delicious Fish Cake is another recipe taken form our new recipe book GUNPOWDER. We served it with Burani Raita which is a perfect accompaniment and the crispy fried garlic … Continue Reading →
BEEF PEPPER FRY
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 →
CHICKEN TANDOORI 1
Marinated with yogurt and spices, this tandoori chicken recipe is a winner. We think the fenugreek and sumac gives it that magic touch, Now the recipe calls for Mango … Continue Reading →
MUSSEL RICE AND SWEETCORN SOUP
We are always on the look out for new ways to prepare Mussels, and this one in the Guardian a cross between a chowder and a Chinese broth fits … Continue Reading →
BREAD SUACE
Sheila’s Bread sauce is a legend in the families. Packed full of flavour from the cloves, bay, and peppercorns. I did once cause great consternation when I idly suggested “This … Continue Reading →
SAGE AND ONION STUFFING
This is a really good recipe for sage and onion stuffing, which Sheila as been making for years. It’s wonderful with Pork, Turkey or even Goose. She prefers to cook … Continue Reading →
CHRISTMAS DINNER ROAST LOIN OF PORK
This is so easy. No fuss way of cooking Pork. No stuffing or rolling. This can just be thrown into the oven and left to cook. The “trimmings” are served … Continue Reading →