A fine pork chop deserves the finest accompaniments. Use a good brand of anchovy fillets to deliver a good savoury tone rather than an overpowering salinity.
Henry Harris
Recipes
Peppered & braised shoulder of lamb
Cooks in 40 minutes
Onglet aux échalottes
Difficulty EasyThis is a classic bistro dish and sits nicely with pommes frites or crunchy roast potatoes cooked with duck fat and garlic. A glass or two of Côtes-du-Rhône would be a good idea too.
Cote de boeuf w/ béarnaise sauce
Cooks in 40 minutes Difficulty Medium
Braised beef dandy ribs
Cooks in 40 minutesWith all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.
Aïoli
A thick, punchy unctuous ointment to serve alongside meats from the barbecue. Bavette, any form of chop, Merguez and lamb steaks or a herb-fed chicken that has been spatchcocked and slow grilled.
Duck fat roast potatoes
Cooks in 40 minutesThe use of duck fat, garlic, and rosemary gives these roasties a Gallic charm that is undeniably moreish.
Anchovy & rosemary butter
A savoury butter for pork chops or grilled chicken, or a flavourful garnish to merguez sausages or lamb chops. Equally good simply spread on grilled sourdough.
Green peppercorn sauce
Cooks in 40 minutesThis an ideal accompaniment to a sirloin steak or in a jug alongside a sharing Porterhouse. It also pairs beautifully with veal and pork chops especially if some fresh tarragon is added at the end.
Roquefort butter
Butterflied leg of lamb
Cooks in 1 Hours, 30 Minutes Difficulty MediumIt’s never too late in the year to barbecue. I’ve yet to cook Christmas lunch on mine but New Year’s Eve dinners at home have often seen the barbecue fired up.
In the Eastern end of the Mediterranean lamb cooked over wood and charcoal is a natural part of life. The effect that the smoky heat has on marinated and spiced lamb gives a finished result of char, sweetness and spice that takes some beating.