Garlic Roast Chicken -stuff the cavity with a big handful of fresh herbs tarragon, parsley, thyme and lots of oregano, add a lemon, then sprinkle with Jersey sea salt and a good twist of fresh black pepper from the mill and add lots of sliced garlic.
French Cooking
A great Seafood Starter – Mussel and Clam stuffed Brioche – Qu’ils mangent de la brioche
The popular misconception is that Marie Antoinette famously said of the starving French peasants at her gates, “Let them eat cake”. What she actually said was actually “Qu’ils mangent de la brioche.
How to make a great Bearnaise Sauce
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.”
Fernand Point, French chef, and restaurateur
My Mouclade
What’s not to like with Mouclade, plump, salty, full of flavour mussels in a bowl of creamy lightly spiced sauce.