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Chilli – the verdict, and duck with a twist
The results are in – thank you all for your comments via the blog and Facebook. Your special ingredients for the best chilli con carne are: loads of chillies, garlic, cumin seeds, ground coriander, Worcestershire sauce, paprika, tobasco, beef pieces rather than mince (chuck, brisket or shin – ideally slow-cooked), a little pork, and interestingly […]
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What’s your secret chilli ingredient?
I’m thinking of making a chilli con carne at the weekend. It seems that everyone I speak to has their own secret ingredient that makes ‘their’ chilli special. If I’m feeling decedent, I sometimes as a little chorizo. I’ve heard that a bit of chocolate works well, but I’ve never been brave enough to add […]
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Easter Sunday: English Rose Veal
I wanted to prepare something that was quick but still a little decedant. I got some rose veal steaks, again from Tortworth Estate Farm Shop, and served that simply with left overs from the other night, some crushed new potatoes and veg. Veal often raises an eyebrow as it has a bad reputation in the […]
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Saturday: Wild Garlic and Other Wild Treats
On Saturday we went out driving around the south Wales border with our guests, and came across some wild garlic (ramsons) which aren’t flowering yet but the leaves were nice and fresh, so I just had to pick some. So, that gave me the excuse to do an improvised wild garlic risotto (with the stock I […]
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Good Friday: Local pigeon, lamb and more
With my cousin Jen and her husband Nigel over for the weekend, it is great excuse to try some ideas out. I got a couple pigeons from Gales (Filton, Bristol) – they removed the breasts but gave me the full birds. Did a starter of pan-fried pigeon breast with Jerusalem artichoke pure and pea oil […]