David Rosengarten’s “Velvet Chicken”
Oh, the fun of this recipe knows no bounds. Firstly, it is completely luscious. The texture of the chicken is truly unusual, due to the…
Category: Poultry
Chicken Tonkatsu
Chicken Tonkatsu with Mustard, Cinnamon and Cornflakes (serves four) 4 chicken breast fillets 1/2 cup 180g Dijon mustard 1 egg 2 cloves garlic, grated 1/2…
Slow-Braised Duck Legs with Fresh Bay, Thyme and Rosemary
Slow-Braised Duck Legs with Fresh Bay, Thyme and Rosemary (serves 4) 8 Gressingham duck legs 250g duck or goose fat 236g/1 cup white wine 8 fresh (if possible)…
