Recipes, Food Photos & Discussion at Nibbledish

Pan-fried venison with shallots, mushrooms & wine

Wed, 16 Sep 2009 06:36:51 +0100

I can't stress enough how absolutely delicious this is.

The venison needs to be rare or it becomes very tough.

To make the sauce, first fry the bacon and chopped shallot in a little vegetable oil, in a saucepan over a medium heat. Cook for 4 or so minutes until the bacon has a…

Hot Thai Soup with Sea Bass

Fri, 10 Jul 2009 06:42:41 +0100

This fiery broth is a lovely treat on a summer's evening. Tom Ka paste can be bought from most oriental supermarkets (and probably some others) - it's a mixture of chilli, shallots, galangal, lemongrass and kaffir lime and is great for thai cooking.

I used the largish, medium heat chillies here - 2…

King Prawn Pathia

Tue, 16 Jun 2009 05:12:13 +0100

This is a Parsee dish - hot, sweet & sour. It's fairly quick to cook and its combination of flavours is delicious. It should be quite a thick sauce.

Dissolve the sugar in the vinegar in a small bowl and add the chillies, garlic and tamarind.
Fry the onions…

Pan-fried Calves Liver with Champ & Gravy

Tue, 19 May 2009 08:25:14 +0100

Champ is a traditional Irish way of serving potatoes, mashed with milk and spring onions - and it's delicious.

For the gravy, fry the onions and bacon together until the bacon starts to brown and the onions are soft.
Add the dessert spoon of flour and stir well.
Add the stock,…

Herb-crusted rack of lamb with red wine sauce

Mon, 18 May 2009 03:52:51 +0100

This is a great spring recipe in the UK - British spring lamb is very hard to beat and you have the luxury of eating it with local spring vegetables - in this case I've used baby carrots and baby asparagus tips.
I also served this with potatoes that I'd…

Classic Penne & Meatballs

Sun, 17 May 2009 10:06:09 +0100

The mixture of pork and beef makes for a great meatball - you won't be disappointed by these. It's up to you how big you make them, obviously, but I got about 24 out of this.

Mix the pork, beef, onion, sage and a generous amount of seasoning very well…

Chicken Saag

Thu, 16 Apr 2009 14:00:32 +0100

I've refrained from putting a chicken curry recipe up here because I've never felt quite happy enough about it - this one, however, I was very happy with!

With 4 chillies it's hot but good - feel free to tone it down.

Use a good, heavy pot for the stove.

Prepare the spice…

Salmon with two dressings & crispy salmon skin

Fri, 06 Mar 2009 01:21:08 +0100

This makes a good light starter.

As you can see, I've rather gone all out for presentation here, but you don't have to!

Squeezy bottles are ideal for making up the vinaigrette & dill oil. Shake before serving.

Plate up first, using the chives and two dressings.
Cut the salmon skin into long thin…

Pork Medallions with Sage, Apple & Mustard Sauce

Fri, 30 Jan 2009 07:51:20 +0100

This is a lovely rich and delicious recipe. The brandy and mustard contribute to a gorgeously silky rich sauce and the sharpness in the apples completes the dish.
I served this with new potatoes and January King Cabbage.
I would recommend preparing the sauce up to the point before adding…

Monkfish with Parma Ham & Pea Purée

Sat, 24 Jan 2009 04:56:05 +0100

This is luxurious; monkfish (in the UK at least) is pretty expensive. However, it's so meaty and rich that you only need quite a small portion.

It's absolutely delicious. Here I've made the purée with a hand-held blender, but you could equally blitz all the ingredients in a food processor before…

Moules Marinières

Fri, 23 Jan 2009 03:15:09 +0100

This is a classic way of eating mussels, very common in Belgium and France.

Discard any mussels that are cracked or don't close when given a hard tap.

Usually the beards can be removed from the mussels just by pulling. Barnacles can be scrubbed off - or helped with the back of…

Sea Bass with Prawns, Ginger & Spring Onions

Mon, 19 Jan 2009 15:27:27 +0100

I served this with coconut rice - delicious - and this recipe couldn't be easier.

The portions here really depend on the size of the fish - for small sea bass, you probably want two fillets per person. For larger ones, one each will be fine.

You can just about get away…

Pheasant with Prunes & Bacon

Fri, 16 Jan 2009 03:59:47 +0100

The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.
Here I served it with mustard mash and also some winter vegetables (carrots & savoy cabbage).

To roast the pheasant, follow the instructions on your packet, or from the butcher. Commonly it…

Cassoulet

Wed, 31 Dec 2008 04:43:00 +0100

Add some olive oil to a large hob-proof casserole or other large pot. Put on a high heat until very hot.
Brown the duck legs, sausages and lamb shanks in the hot pan. Once brown on all sides, remove all the meat and reserve.
Turn down the heat slightly and add the…

Kofte with Tzatziki

Tue, 17 Jun 2008 06:34:00 +0100

For the tzatziki, simply combine all ingredients, mix well and cover and refrigerate until use.

Note that you are well-advised to pre-soak your skewers in water for several hours - I didn't and as you can see they are rather scorched!

For the kofte:

Combine all ingredients in a bowl and mix very…

Watercress Soup

Wed, 04 Jun 2008 05:58:56 +0100

Heat the oil & butter in a large heavy pan on a medium heat.
Add the onions & potatoes and sweat for about 5 minutes, making sure they don't stick or brown.
Add the stock and simmer until the potatoes are just soft - but before they disintegrate - about 15 minutes.
Add…

Citrus Seared Tuna Salad

Tue, 12 Feb 2008 09:19:15 +0100

This is a kind of stripped-down, elegant salad nicoise and I think it makes a lovely starter. The peppery watercress and sharp dressing are perfect with the just-hard boiled eggs and tender tuna.

Prepare the dressing by mixing all ingredients and mixing well (say, by shaking in a jar). Re-shake just…

Venison Loin with shallots, mushrooms & red wine sauce

Tue, 05 Feb 2008 08:48:47 +0100

This is an amazing dish - rich and extremely tasty. The choice of wine is important and I'd advise drinking the same wine you use for the sauce - I used xxxxxxxxxxx. Beurre manié is a dough made of equal parts plain flour and butter. It is used to thicken…

Stuffed Pork Tenderloin

Fri, 05 Oct 2007 04:40:01 +0100

This is an absolutely fantastic recipe (which, incidentally, serves 3 hungry people) if I say so myself - I just love eating this. It's somewhat decadent but definitely delicious. I tend to have this with quite plain vegetables, because it's so rich- maybe new potatoes and either spinach or french…

Smoked Trout Towered Salad

Thu, 04 Oct 2007 04:35:20 +0100

This is a great dinner party starter - super easy and you can do everything in advance, in fact you should because it's better if the mixture is given a little while to sit. It looks great on the plate and is perfect served with a slice or two of…