Sometimes the main isn’t the hard thing to come up with. The sides. That’s the thing. All these great recipes out there that say cook this and serve. Serve with what? Fried gnocchi often fits the bill nicely.
sides and stuff
roasted brussels sprouts
I like brussels sprouts and I especially like roasted brussels sprouts. There. I said it. Now you know. This recipe intensifies the flavour of the sprouts so don’t serve them with anything delicate.
simple french vinaigrette
A nicely balanced dijon based french vinaigrette is a great alternative to bottled salad dressings.
duck fat roasted potatoes
Duck fat roasted potatoes. Potatoes roasted in duck fat. Beautiful words indeed. A very simple tweak to a million recipes on the internet that changes everything. I don’t know of a better way to cook potatoes than in duck fat.
Butter – very tasty, olive oil and rosemary – very tasty, duck fat – freaking awesome. And there’s no excuse not to make them. Duck fat is not hard to find. Talk to your butcher.
super concentrated chicken stock
Chicken stock. Bone broth. It’s a simple thing really. Making stock. Bones. A few aromatics. Water. Time. Super concentrated chicken stock is a whole different thing.
When you reduce the stock right down to a syrupy consistency it transforms into a flavour grenade ready to transform any chicken dish.