Chicken Forestière – a classic taste of Autumn. It is Autumn again, and possibly my favourite time of year for cooking, as it’s the season of stews and casseroles and proper puddings. Chicken Forestière is a real favourite and is packed full of the autumnal flavours of mushrooms, thyme, and garlic. My recipe is made…
Ingredients
Lobster and Prawn Thermidor
Lobster Thermidor is a classic way of serving lobster. Usually served in its own shell. Cooked in a very rich sauce of béchamel, cream, egg yolks and finished under the grill with Gruyere or Parmesan. There is some debate as to whether the sauce is flavoured with brandy and English mustard. But it is the…
Scary Skulls – Halloween Jammie Dodgers
Scary Skulls or Halloween Jammie Dodgers. Shortbread biscuit sandwiched with jam or even better jam and creamy icing.
Smoked Mackerel Niçoise Salad
Smoked Mackerel Niçoise Salad. If you don’t already know a Niçoise salad is named after the French city of Nice. It is packed with Mediterranean or Provencal flavours. Nicoise salad has been described as “one of the best combinations of salad ingredients ever invented”.