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Mushroom and gesier bouchee
This is probably the first of several experimental recipes using gesiers – what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin!
My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass “Kilner Jars” covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years.
You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.
Rabbit Casserole with Shallots and Walnuts
We rear our own rabbits, generous friends have a walnut tree and other friends from Brittany arrived, last autumn, with gifts that included a string of shallots. Today I have combined these ingredients with an onion and a swede from our own garden to create a warming winter casserole; very appropriate as the temperature has fallen below zero.
The addition of walnuts made the casserole taste more gamey but rabbit avoids that well hung flavour that does has never appealed to me. If you hesitate to eat rabbit or game, substitute with chicken and possibly a few small mushrooms.
Moroccan lamb tagine
There’s not many things better than a Moroccan lamb tagine – deep spicy flavour, with melt in mouth lamb and a rich thick sauce.
Chicken Kiev
A crispy breadcrumbs coating, and an oozing center of buttery-garlic-parsley goodness. Serve with a selection of fresh vegetables.
Rough-puff pastry
Rough-puff pastry works wonderfully for a tarte tatin. This is a blend of three recipes that I’ve tried, none of which worked very well on their own.
Chinese pork dumplings
Chinese pork dumplings, aka Potstickers, are an essential part of Dim sum, and really easy to cook at home. They taste really fresh and juicy, and you can experiment with your own filling. If you somehow manage not to eat all the ones you make, they also freeze really well.
Amy’s Handa Island Banana Cake
Perfect recipe for slightly manky bananas that need to be used up. Can be finished with butter icing (icing sugar and butter);dulce de leche is even better, which can be shop bought or made by heating condensed milk until it caramelises.
Kat’s Carrot Cake
Kat’s recipe for a delicious carrot cake, which she’s been making since she was a kid, so it’s foolproof!
Pancakes – flippin’ good ones
Pancakes are simple to make, with only a few basic ingredients. You do need to have a good non-stick pan, coupled with nerves of steel, as you bravely flip them over. Fun to make, so get kids involved.
