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Poultry & Game

Chicken with Golden Couscous & Crispy Onions

It’s been far too hot to blog and anyway my home internet has been down for over 3 weeks. But today I have a craving for couscous and as I have my right arm back (read internet) then I am cooking and blogging again:

I imagine I would get this in a restaurant in Morocco; I […]

By |July 13th, 2015|Andalucia|0 Comments|

Freddie Mercury was a Parsi

This is a great tasting hot and sour curry, similar to dhansak, with its origins emanating from Persia and introduced to India by the Parsi immigrants. And just so that you know Queen’s front man, the late Freddie Mercury, was a Parsi who was born in Zanzibar and grew up there and in India.

It […]

By |June 8th, 2015|Andalucia|1 Comment|

Baked Chicken With Potato & Onion

Chicken breast, skinless and boneless
One medium potato, skin on, scrubbed, sliced thinly
One large onion, sliced thinly
Several cloves garlic, sliced
Olive oil
Black pepper
Paprika, Ras el hanout or Garam Masala *
Lemon juice
White wine (dry)

Place the chicken in a bowl, add a little olive oil then sprinkle with *your choice.

Layer up a casserole dish thus:

Potatoes, onions and garlic
Chicken
Onions, garlic […]

By |June 4th, 2015|Andalucia|0 Comments|

Chicken Drumsticks Sambar

I have a yearning for curry and lentils.

I absolutely adore lentils and I quite like curry too so this is a perfect combination for me. They are a great source of dietary fibre and are packed with proteins but that aside I just love them. Love, love, love.

First up is to make a Sambar […]

By |April 21st, 2015|Andalucia|1 Comment|

Asian Fusion Chicken

This is an easy and different way to serve chicken breasts for one or a dinner party. The coating helps keep the meat moist.

Using your home made mango chutney, or that liquidy stuff from a shop bought jar, add a sprinkling of cayenne pepper to taste. Stir and mash so that you can spread […]

By |April 18th, 2015|Andalucia|0 Comments|

Baked Mozzarella Stuffed Chicken Suprême with Green Peppercorn & Mushroom Sauce

Rehydrate a handful of dried porcini or other dried mushrooms in warm water.

Use a suprême (wing bone attached) or breast with skin on.

Grate some mozzarella cheese and mix with chopped parsley and freshly ground pepper then stuff under the skin of the chicken using your finger to gently make a pocket. Rub a little […]

By |March 19th, 2015|Andalucia|0 Comments|

Roasted Bird – It Is All In The Stuffing

This is sort of a take on Jamie Oliver’s Hamilton Poussin with the exception of bacon and sage, neither of which were to hand so rosemary took over. And because this is my version I added carrots, whole cloves garlic, whole fresh tomato and shallots to the roasting tin.

It is a simple and flexible […]

By |March 14th, 2015|Andalucia|1 Comment|

Quick & Easy Confit de Canard

The bag I removed from the freezer yesterday turned out to be duck and not the chicken legs I was expecting so I decided to make confit with them.

Confit from the Latin word, conficiere, is a method used in France to preserve food before fridges came along… and it usually takes two days including […]

By |March 2nd, 2015|Andalucia|0 Comments|

George’s Chicken Curry

My grandson, George, was born yesterday at 00.20 in England. And there’s two more on the way, one due next month and the other in early June – 2015 is the year of new grandkids to add to the six older ones. And in order to celebrate George’s arrival I created a version of […]

By |February 10th, 2015|Andalucia|1 Comment|

A Duck Walked Up To A Lemonade Stand

Living in the Périgord-Limousin region meant that we had easy access to duck, something that I love whether it is crispy, confit or magret. And here’s one of my favourite recipes that I cooked with great regularity whilst living there.

♫ ♪ ♫ “A duck walked up to a lemonade stand and he said to […]

By |February 7th, 2015|Andalucia|0 Comments|
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