Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste


1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.

2. Process until no large chunk remains.

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.


Goose breast with cranberry maple sauce

Easier than it looks and very tasty. One goose breast will feed two persons.

1 goose breast
1 french shallot, minced
2/3 cup fresh cranberries
1/4 cup maple syrup
1 cup veal stock
salt and pepper


1. Pre-heat the oven to 375F.
Score the fat of the goose breast in a cross-hatch pattern, bring careful not to cut the meat. Season with salt and pepper.

2. Put fat side down in a cold skillet and turn on to medium-heat. Allow the fat to render for 2 minutes, removing excess if needed.

3. Turn over and color the other side of the meat for 2 minutes.

4. Transfer to an oven safe plate and put in the oven for 15 minutes.

5. Drain most of the fat from the plate. Add the minced shallots and cook until translucent.

6. Add the cranberries.

7. Add the veal stock (don’t be like me, actually get your stock room temperature first).

8. Add the maple syrup and rosemary.

9. Bring to a boil and reduce the sauce. Adjust seasoning if needed.

10. Take the goose breast out of the oven and allow to rest for 2-3 minutes.

11. Slice and dress with the sauce. Serve with roasted vegetables and a starch of your choice (I went with couscous).

Rabbit stew with barley

Spring is having identity issues this year. It’s still cold outside (enough to wear a jacket, in mid May!), so I wanted something braised and nice and warm. I’d also been wanting to experiment with rabbit meat for a while, so this was the result.

1 rabbit, cut in serving pieces
2 table spoon flour
salt and pepper
1 tea spoon paprika
olive oil
150g spicy pancetta
1 onion, diced
1 garlic clove, minced
1 fennel buld, cored and sliced
2 cups white wine
1 table spoon tomato paste
2 table spoon barley
1 sprig of fresh rosemary



1. In a plate, combine the flour, paprika and salt and pepper to taste. Do not under salt.

2. Dust the rabbit pieces in the flour, shaking off excess.

3. Warm some oil in the bottom of a dutch oven or french faitout.
Sear on both sides to get some color. Work in batches.

4. While that’s going, dice up the pancetta.

5. When all the rabbit has been colored, set it aside.

6. Lower the heat to a medium-low and throw the pancetta into the pot. It will smoke. A lot.

7. Cook, stirring often, until most of the fat has been rendered out.

8. Add the fennel and onions.

9. Cook until the onions are translucent and the fennel starts to soften. Add the tomato paste and garlic.

10. Add the wine, scrapping up anything stuck at the bottom of the pot. Add the rosemary.

11. Nestle the rabbit back into the pot, making sure it’s as much under the liquid as possible.

12. Bring to a boil, then lower to a simmer. Add the barley.

13. Cover and simmer for 45 minutes. Then remove the lid and continue to simmer for a further 30 minutes (to allow the sauce to reduce)

14. Serve with good crusty bread to soak up the sauce. Enjoy!

Garlic Lamb Shank over potatoes

An easy dish to throw together, warm and filling for winter. Might make the house smell like garlic.. but that’s not all bad is it?

Ingredients :
3 lamb shanks (thawed)
3-4 garlic cloves
1-2 sprigs of rosemary
2 table spoon olive oil
salt and pepper
about 1 bag of new or baby potatoes



1. Pre-heat the oven to 350F.
Slice the potatoes into coins and cover the bottom of a baking dish.

2. Meanwhile, combine the olive oil, garlic and rosemary in a small blender. Or a mortar and pestle, if you prefer.

3. Process until the garlic is mostly gone into a paste.

4. Lay the lamb on top of the potatoes. Brush with some of the garlic paste. Add salt and pepper.

5. Flip them and spoon the rest of the garlic paste over them. Add salt and pepper.

6. Cover in tinfoil and put in the oven for 2h.

7. Remove from the oven. The meat should be pulling away from the bone.
Poke with a fork. if it’s still tough put it back for 30 minutes.

8. Plate. Use a slotted spoon for the potatoes.
Keep the bones (I throw them in a ziploc bag in the freezer) for making stock later.

Green lentils & Kale

A cheap and easy dish, thrown together with what was lying around in the pantry. And the kale I keep getting from my CSA and needed to use up.

Ingredients :
1 cup green DuPuy lentils
1 onion, diced
2 carrots, diced
1 large diced tomatoes can
2 cups chicken broth
1 bundle of kale
1/2 tea spoon red pepper flakes
1/2 tea spoon thyme
1/4 team spoon rosemary
2 cloves of garlic
zest and juice of 1 lemon
olive oil
salt and pepper



1. Warm some olive oil in a large soup pot and sweat the onion for a new minutes.

2. Add the carrots and sweat until they start to soften.

3. Add the garlic, red pepper flakes, rosemary and thyme. Take a moment to appreciate how the purple carrot has stained everything else.

4. Add the lentils and stir to coat.

5. Add the tomatoes.

6. Add the chicken stock. Bring to a simmer and cook until the lentils are ready (30-40 minutes).

7. Strip the kale leaves from the stems and tear into bite size.

8. Shove the entire pile of it into the soup pot.

9. Within a few minutes it will wilt down into near nothingness. Add the lemon juice and lemon zest. Taste and adjust seasoning.

10. Serve warm.

Roast Chicken Dinner

Makes for a nice moist chicken. Next time I make this I will be tossing the vegetables in a bit of olive oil to improve the results, so the instructions below will reflect that.

1 whole chicken
1 lemon
salt and pepper
3-4 small onions
6-8 potatoes
4 cloves of garlic
* olive oil.


1. Pre-heat the oven to 425F.
Take the chicken out of the fridge and pat it dry with paper towels. Season generously with salt and pepper on all sides then let the salt sinkin in for at least 30 minutes,

2. During that time, roughly slice the onions and quarter the garlic cloves.

3. Peel the potatoes and cut into wedges. Add to the onions and garlic.
* At this point toss the whole lot with a bit of olive oil.

4. Wash your aromatics. There’s no set quantites for the herbs, but be careful, the rosemary can be overpowering. If your chicken is large, slice all around the lemon to let the juices weep out. If the bird is smaller, cut the lemon into quarter. Stuff the herbs and lemon into the chicken’s cavity.

5. Transfer the chicken to a roasting pan. nestle the vegetables around it. Add about 1 spring’s worth of rosemary leaves, a few springs of thyme and a few leaves of sage roughly chopped.

6. Put in the oven for 1h15 minutes.

7. Remove the chicken and cover with foil to let it rest. Put the vegetables in the oven for a further 15 minutes.

8. Carve the chicken and serve with the roasted onions and potatoes.

Red Wine beets

I like pickled beets. I like them on their own. With pâté chinois. With sweet potatoes and goat cheese. But the ones available in store tend to be heavy on the vinegar. These are just perfect. And so easy to make! 1 pound of beet gives roughly 1 pint, so scale accordingly.

3 lb of beets
2 cups red wine vinegar
1 cup red wine
1/2 cup water
1/4 cup honey
1/3 cup brown sugar
Olive oil
black peppercorns
salt and pepper


1. Pre-heat the oven to 400F. Brush and peel the beets. Put on a baking tray line with foil and drizzle with olive oil. Add salt and pepper. Roll the beets around a bit to coat them well.

2. Cover with foil.

3. Roast for 1h or until tender. Remove foil and allow to cool until they can be handled.

4. Combine the red wine vinegar, water, honey, brown sugar and red wine in a pot. Bring to a boil. Sterilize 3 jars. Add a few springs of thyme, 1 of rosemary and 1/2 teapoon of black peppercorns to each jar.

5. Slice the beets and stuff into the jars. Ladle the hot brine over the beets. Leave 1/4″ of headspace. Wipe the rims, add the covers and process for 10 minutes.

6. Allow to cool fully and check the seal of the jars.