Welcome spring’s return with this delicious chateaubriand recipe, accompanied by crispy crumbs on bone marrow and the velvety smoothness of fresh watercress sauce.
Valentine Warner
Recipes
Lamb leg steak recipe w/ anchoïade
Anchoïade reminds me of hot market squares in southern France, paper tablecloths, carafes of red wine and long lunches as the street dogs trot by.
Chicken recipe w/ dijon mustard sauce
Cooks in 1 hour 30 minutes Difficulty MediumThis is a French classic that is very easy to make and will please all at the table. This is probably my favourite celebration of a chicken!
Braised ox cheek recipe w/ flageolet beans & turnip
Cooks in 4 hours Difficulty MediumFrench country cooking at its finest can be found here with these ox cheeks braised in red wine, with the turnips adding their distinctive flavour.
Roasted tomato salsa
Green salsa
Green tomato salsa
Black bean & chorizo tostada, roasted tomato salsa
Cooks in 30 Minutes Difficulty EasyLike sausage and beans on toast but infinitely better for the Mexican treatment — one of the finest cuisines in the world.
Chorizo, potato & onion tacos w/ green salsa
Cooks in 45 Minutes Difficulty MediumThis is one of my favourite tacos, the Mexican chorizo being markedly different from what you’d expect of Spain, helped by a rewarding dollop of crème fraîche.
Chicken tinga tostada w/ green tomato salsa
Cooks in 2 Hours Difficulty MediumTrue to Mexican practicality, this wet stew demands your soft tortillas be doubled up so that sleeves remain unstained.
Wild mallard w/ poached quince, roasted endive & orange
Cooks in 40 minutes Difficulty MediumSome flavour combinations work; no need to adapt, change or mess about with them. Oranges, for example, have enough acidity to break through the fat richness of a plump duck. This same duck contains a sweetness, which, when combined with poached quince and fresh sour oranges, gives your taste buds the delightful satisfaction of a sweet and sour dish more often associated with Chinese cooking.
Partridge recipe w/ polenta & porcini
Difficulty MediumWith coveys of French partridge bursting from the maize, and early autumn mushrooms bubbling up among the forest moss and leaves, it seems only natural to bring this environment to the plate!