Pommes Dauphinoise Also known as Gratin Dauphinoise, or more simply Potato Bake, this delicious layering of potatoes and cream is the perfect accompaniment to many steak dishes. It originated in the Dauphiné region of southeastern France, famous for its dairy produce and gratins. Some recipes add cheese, but this is neither traditional nor necessary, though […]
Harissa-rubbed Quail For a long time, i thought quail would be too fiddly to cook – but when I finally tackled it I was surprised at how simple it is. Brining is a great way to add flavour to meat and poultry, it’s the original ‘marinade’, a word that derives from the Latin ‘mare’, meaning […]
Steeped Chicken with Spicy Slaw This dish is based on a classic Cantonese way to poach chicken (see video below). Basically you pop it in the pot, bring it to the boil, take it off the heat, cover it and walk away until it cools down – by which time it’s perfectly cooked. It gives […]
Spice-rubbed Lamb Backstrap This quick spice rub adds real punch to any red meat. I sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but if I’m short on time plain steamed rice is good too. And in the glass, […]
