Roast Goose with Bread sauce, Walnut and Apricot stuffing and all the Christmas trimmings

Categories: Main Course, Recipes, West
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Published on: November 7, 2013
 

 Last year, I decided to forgo the usual Christmas Turkey and went with Goose.  I find I have so many Christmas dinners or lunches that by the time I get to doing my own I’m thoroughly sick of turkey.  Aside from that, I’ve never found turkey to be that nice for roasting, it’s dry and usually fairly tasteless.  Cooked properly, it can be nice but that’s rarely the case.  It’s usually dry turkey, overcooked sprouts and boiled[…]


Langoustine and Lobster Cannelloni

Categories: Main Course, Recipes, Sauce, West
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Published on: October 10, 2013
 

 This was the fourth course from my tasting menu, a Langoustine and Lobster Cannelloni with a Saffron sauce, braised baby fennel and pink grapefruit pearls.  Had this been at a different time of year I would have used blood orange to make the pearls but they are out of season.  I wanted pearls that would look like fish roe but also provide an acidic hit to counter the seafood and saffron sauce. This was the dish[…]


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Welcome , today is Tuesday, May 23, 2017