“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
Category: Recipes
A round-up of some latest modern and classic recipes from places we’ve visited.
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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, […]
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Isle Of Wight Recipes
Recipes, both traditional and modern, from the Isle Of Wight
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Sussex Recipes
A classic selection of dishes from the county.
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Recipe – Sacher Torte
The original is a closely guarded secret, but here’s the best ‘unofficial’ version we’ve found.