The French make a version of shepherds pie they call it hachis parmentier. Leftover stew topped with whipped potatoes loaded with egg yolk and gruyere. Stew, potatoes and cheese. Genius.
chicken chaat salad
Chicken chaat salad. If you are looking for an Indian inspired and absolutely delicious composed salad this is it. Big Indian flavours in a traditional main course salad.
classic cocktail sauce
A great shrimp cocktail sauce makes shrimp cocktail. Pure and simple. And it’s so easy to make your own at home. Fresh. Brimming with flavour. Delicious.
the secret to perfect bbq back ribs
There’s a secret to perfect BBQ back ribs. One that will get you awesome ribs every time. Every time. It’s not hard. Internal temperature. That’s it.
roasted chicken with tomatillo sauce
Tomatillo sauce is an easy way to jack up the flavour of roasted chicken breasts. Deglaze the pan with tomatillo salsa and fry it in a bit of chicken fat. Doesn’t sound very good when I put it that way but it is. Trust me. Chicken with tomatillo is a match made in heaven. If you wind up with leftovers, they make great tacos.
white bean swiss chard soup
Miserable day today. Cold, raining and windy. Like it was November already. Good day to grump around the house, really. Then I found beautiful swiss chard and leeks at the market. Instant inspiration. White bean swiss chard soup. This is an savoury soup, smoky from the bacon and earthy from the beans. Serve it with a bit of good bread and you have a meal in a bowl. A meal that warms from within. It’s even healthy. Loaded with legumes and dark greens. And it’s really not that much bacon after all.
pan fried pork chops with chipotle gravy
Pan fried pork chops. The right chop, a hot pan, a few minutes in the oven and a quick pan gravy put a weeknight staple on the the table in 20 minutes or less.
concentrated veal stock
Concentrated veal stock is a wonderful, wonderful thing. Any veal stock is good. Use it in your cooking. But concentrated veal stock – that’s magic. Concentrating it makes it easier to store in the freezer. That way, it’s just there and ready when you need it. And you will need it with beef and with lamb. It’s not full blown demi-glace but it adds that unbelievable richness to sauces.