Confit Byaldi - a type of Ratatouille

A Taste of Jersey Summer – Confit Byaldi

We are coming to the end of a beautiful Jersey Summer. What do you think of when you think of food and Jersey summer? Is it some of our amazing seafood? Fresh strawberries and thick Jersey cream? We are lucky to have so much fantastic food right on our doorsteps from the humble hedge veg, dedicated producers big and small, and all fishermen and farmers. I think this rather special version of Ratatouille called Confit Byaldi captures the best of our island, our horticultural heritage, and delicious sun-ripened local produce.

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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.

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.