An old classic. I have got very good at jointing chickens that have been passed on after meeting a sad end.
- 50g butter
- 1 chicken, jointed (or 1.5kg chicken pieces)
- 1 onion
- 225g mushrooms
- 100g lardons, or bacon bits
- 1 clove of garlic, chopped
- 300ml red wine
- 3 tbsp brandy
- 150ml stock
- thyme leaves
- salt and pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp butter squished with 1 tbsp flour
- Melt the butter in a large casserole dish, and fry the chicken pieces for five minutes, and then set aside
- Fry the onions, bacon, mushrooms and garlic in the same pan for another five minutes
- Return the chicken to the pan, and then pour the brandy over the lot, and set alight for a minute or so.
- Pour the wine and stock into the pan, along with the thyme, salt and pepper. Bring to a simmer and cook for a couple of hours.
- Mix the flour and butter together, and add to the pan, about 10 minutes before the end.
- Garnish with chopped parsley before serving.
This is a classic. I use a very old version from a book by Marguerite Patten; the book is priced 2/6! The jam is best with rhubarb cut late in the year. I have recently reviewed this alongside the ‘Maw Broon’s cookbook’ and updated it. As usual, most of the ingredients can be ethically sourced.
- 800g-1kg Rhubarb, locally grown
- 200g crystalised ginger
- 1kg jam sugar
- Juice of 1 lemon
- Cut the rhubarb into 1 inch pieces, and cover with the sugar to stand overnight.
- Chop the ginger finely and sprinkle into the sugar.
- Cook slowly in a jam pan, until the sugar has dissolved.
- Add the lemon juice and bring to the boil. Heat quickly until the jam is thick, and boil for about 15 minutes.
- Pour into clean warmed jars.
This was amazing; the first time I cooked it, I was still telling people about it for days afterwards. I got the recipe from Frances Bissell’s book, the Organic Meat cookbook. I used a random bit of Ken Wilson’s pork, and some white wine from the fridge. The book specifies a cut that I didn’t have, and some wine that I didn’t have. It was still amazingly delicious. Serves 2.
- 1 tenderloin of pork approx 250g, sliced 1 inch thick
- 8 large prunes
- 150ml Vouvray or other white wine
- 1oz butter
- 2 shallots, peeled and finely chopped
- 1 tbsp redcurrant jelly
- 1 tsp lemon zest
- 4 tbsp double cream
- Salt and pepper
- Soak the prunes in the wine for at least 6 hours
- Melt the butter and cook the shallots very slowly until soft
- Turn up the heat, and add the meat, browning on both sides
- Add the wine and prunes, and bring to a simmer: cook until the pork is tender
- Stir in the redcurrant jelly, lemon zest, cream, salt and pepper. Bring to simmering point, and stir to amalgamate the cream with the sauce.
I served this with new potatoes and braised spring cabbage. Delicious.
I love having my girls home. One of them cooked this for us this evening. We used a shoulder of mutton, but the original recipe calls for 4 lamb shanks.
- 1 shoulder of mutton, or 4 lamb shanks (local, of course)
- Salt and pepper
- 1 tsp coriander
- 1 small dried hot red chilli
- 1 tsp dried rosemary
- 1 tsp dried marjoram or oregano
- 1 tbsp flour
- 1 tbsp olive oil
- 1 clove of garlic, finely chopped
- 1 large or 4 small carrots, chopped
- 6 sticks of celery, chopped
- 2 onions, chopped
- 2 tbsp balsamic vinegar
- 170ml dry white wine
- 6 anchovy fillets
- 2 tins of organic chopped tomatoes
- A bunch of parsley, chopped
- Season the lamb with salt and pepper
- In a pestle and mortar, crush the coriander seeds with the chilli and dried herbs.
- Put the herbs, spices and mutton in a bag together, and coat the lamb, squeezing well. Add the flour to the bag as well.
- Heat a casserole dish, add the oil, brown the meat, then set this aside.
- Add the chopped vegetables to the pan with a pinch of salt, and cook slowly until the onion and celery is soft.
- Add the vinegar, and start to reduce to a syrupy consistency
- Add the wine and bring to a simmer for a couple of minutes, then add the anchovies and tomatoes, and bring back to a simmer again.
- Add the lamb back to the pan, bring to the boil, cover and then cook in a moderate oven 160C for a couple of hours. Remove the lid and cook for another half an hour.
- Once the meat is tender, garnish with chopped herbs, and serve with mashed potatoes, or possibly polenta.
This is the strangest recipe for rice pudding I ever saw. But it works. These proportions serve six. I’ve adapted this from an American recipe, so it is by volume rather than weight.
- 125ml short-grain rice (we used arborio)
- 500ml water
- a pinch of salt
- 750ml full fat milk
- 125ml of whipping cream
- 1 tsp ground cardamom
- 50ml cup rose water
- 50g sugar
- Put the rice, water and salt in a large pan, bring to the boil and then simmer for 20 minutes until the rice is tender
- Add the milk and cream, bring to a simmer, cover, reduce the heat to low, and simmer for 55 minutes
- Add the sugar, rose-water and cardamom, and simmer for a further 10 minutes
Either serve whilst warm, or chill in individual serving bowls to be served with stewed pears or quince.
I have successfully grown a lot of kohlrabi in my garden, and I have a number of recipes. I have usually sliced it thinly and braised it in butter and a little stock, but this is much more delicious.
- 1 tsp butter
- 1 apple-sized kohlrabi, peeled and sliced into batons
- 1 tsp crushed garlic
- 200ml stock
- salt and pepper
- parmesan cheese, grated
- Heat the butter in a small pan, and add the kohlrabi and garlic, and cook for around 3 minutes
- Add the stock, bring to the boil and simmer over a low heat for 15 minutes
- Season with salt and pepper, stir in parmesan cheese