Lemon and caper oven-b ...
Few homes would not have the ingredients at hand to creat this exceptionally delicious recipe. Un-rinsed capers - Karen likes the salty tang in the topping - and coarsley grated lemon rind are tossed with roughly crumbed, stale bread and a copious pouring of melted butter before being pressed on top of cod fillets and grilled until crisp. The fish remains moist and succulent underneath - divine.
- 10 minutes
- 10 minutes
Mustard minute-steak sand ...
Feijoa and ginger scones
Makes 8 pieces
Crispy Spiced Chicken
Here in south west France, on the tables of Gascony, le canard reigns supreme. In part that’s due to the French folks love of foie gras, as once the foie is removed, the cook has the whole bird at their disposal. In times past the whole duck was confit - cooked in its own juices be ...Read More
Fresh seafood arrives daily at my local supermarket, though come Friday, the quantity and selection is far greater. France holds to the tradition of fish on Fridays, and most cafés’ plat du jour menus and all school lunch menus will feature seafood.Read More
Olives / Aperos
Thinking of French food, of the many ingredients that come to mind, olives are not too far down the list, which is interesting, given that the quantity of olives grown in France does not rate a mention on the International Olive Council’s list of producing countries. Olives are synonymous ...Read More