“It’s a terrine where you actually cook the meat thoroughly first. I use chicken thighs for this recipe as they are moist even after fully cooked. Basically chicken thighs are slowly cooked in duck fat (confit).” Gaurav Budhiraja, Head Chef, Mercer Street Hotel
Author: Anna Hyman
Categories
Recipe – Beurre Noisette
Ingredients: Unsalted butterShallot dicesPeeled tomatoChivesLemon juice Method: Melt the butter over a low heat until the butter fat separates from the milk solid – the milk solid will sink to the bottom of the pan, and will brown if left over a gentle heat. Once this is achieved, mix in the remaing ingredients to taste, […]
Categories
Le Cygne, St Omer
Ladies who Lunched! St Omer in Nord Pas de Calais was a long way to go for lunch. A very long way, plus it involved a very early morning start and a very late arrival back home. But it was worth it.
Categories
Roast, Borough Market, London
The best cooked breakfast I’ve ever had.