Spicy Sesame Chicken Wings

I love any food you eat you eat with your fingers, prawns in their shells, ribs, it is great fun and so tasty. No surprise then that I’m such a fan of chicken wings maybe with a Crispy Salt and Pepper Crust, American BBQ style Buffalo Wings with a cooling Blue Cheese Dip or Asian style hot Wings with Sesame Seeds.

Valentine’s Day Chocolate Mousse

So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.

Valentine’s Day Oysters Blue and Blonde

The oysters are gratinated with a crisp mix of fresh herbs, savoury biscuit crumbs, and Jersey Blue soft cheese which creamy and slightly tangy taste accentuates the salty ozone flavour of the Jersey oysters. The very light continental style beer, Liberation Blonde provides the base for a refreshing dressing to the baked oysters and chilled is an ideal accompaniment.

Lamb Shanks

Today’s recipe is perhaps the most satisfying, a one-pot casserole, ideal after a good long walk on the cliff tops in Jersey. There is a substantial amount of meat on a large shank enough for the largest of appetites and I would say ample for two average dinners with the addition of a selection of vegetables.

Paella de marisco

There is a myriad of varieties of paella and a huge number of ingredients that go into different regional recipes, some call for chicken, rabbit or snails.  This is my recipe is for a great, authentic paella de marisco or seafood paella, packed with tasty mussels and prawns and with a rich, full flavour from the garlic, Chorizo and smoked paprika.

Chorizo Jam

So, I only made Chorizo Jam for the first time three week ago and I have eaten Chorizo Jam on toast, stuffed Chorizo Jam into Chicken breasts and used Chorizo Jam as a garnish for soup, but this sweet, slightly spicy, slightly smoky, relish is a must with a cheese board, absolutely delicious in fact.

Tartiflette

Tartiflette is a truly indulgent dish, a hearty, rich, starchy treat for your taste buds, traditionally served after a strenuous morning on the ski slopes — or at least a brisk winter’s morning walk.

Christmas Dinner -Potatoes

Whatever roast Turkey, Ham or Beef you have chosen for your Christmas Dinner you will need some potatoes to help mop up the delicious gravy and I am going to give you three recipes. The first is guaranteed to give you a plate full of Perfect Roasties to serve up on the table. The second is for luxurious butter and stock braised Fondant Potatoes, packed full of flavour, and the final recipe is for my new favourite that doesn’t even need peeling and are really, really, crisp.

Coq-au-vin

Coq au vin an ideal dish for the slow cooker. A good coq au vin improves immensely if you marinade the chicken overnight and improves further if you leave it when cooked, overnight, in the refrigerator. If you cannot get a piece of bacon try to use the thickest rashers you can find so the lardons will not break up during cooking.

Mulled Wine

Mulled Wine and similarly Mulled Cider are popular drinks over the Christmas season. They are served hot, often sweetened with sugar or honey and flavoured with a variety of spices, oranges, and lemons.

Beef Bourguignon

This is a classic French recipe that comes from the Bourgogne or Burgundy region of France and is traditionally made using Charolais beef. Today restaurants serve far more elaborate versions of the dish which was originally a simple stew.

Easy Chicken Liver Parfait

The best thing about this recipe is that it does not require the poaching in a water bath or bain-marie that you find in classic pâté and parfait recipes. Actually, make that the second best thing, the most important thing you need to know about this parfait is it is delicious, absolutely delicious. It is easily adapted, and you can fancy it up a little up by substituting duck livers for chicken and adding extra flavours like orange peel, tarragon, and Cointreau.

Minestrone Soup

At its best, a hearty, Italian classic, Minestrone is more of a stew of root vegetables and beans, sometimes with pasta and with the addition of whatever other seasonal vegetables are available. It is the perfect lunchtime or supper course nourishing, filling and very tasty.

Real Men eat Quiche

I like proper quiche, the Quiche Lorraine, rustic French cooking, crisp pastry filled with a thick layer of creamy, wobbly egg custard flavoured only with some fried cubes of really good bacon.

Meringues

I come from a family of serious meringue fans, the marriage of whisked egg whites and caster sugar, the crispy meringue shells, dried in the oven overnight and sandwiched with thick cream and topped with fresh berries and the show-stopping Pavlova with its chewy, marshmallow-like center.

My Murgh Makhani – National Curry Week

Butter Chicken does not have a pedigree stretching into the dawn of history, it is believed to have been created in Peshawar and after the British partition, the chef moved to a New Delhi restaurant. A customer wanted a meal late in the evening and marinated chicken, ready for the Tandoor oven, was tossed with tomatoes, butter and spices and the Murgh Makhani ( butter chicken ) was born.