Posts Tagged ‘Main’

Chorizo with Grand Veneur Sauce

Chorizo with Grand Veneur Sauce In episode 1 of “Around the World with Manu” I spent an afternoon in South West England with Lee Morton of Dorset Charcuterie. I helped Lee make his signature chorizo links, before using them to cook

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Venison & Pork Chorizo Sausage

Venison & Pork Chorizo Sausage In episode 1 of “Around the World with Manu” I headed down to South West England and spent an afternoon with Dorset Charcuterie owner Lee Morton. I helped Lee make his signature chorizo links, before cooking

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Coq au Vin

Coq Au Vin One of the most famous recipes in French cooking, I first learned how to make Coq Au Vin as an apprentice chef. It uses quite a lot of wine, and should be started the day before so

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Authentic French Onion Soup

Soupe a l’oignon – French Onion Soup In France this simple soup is traditionally eaten at about 3am, as reviver after everyone has been drinking, dancing and sweating for hours at a wedding or other big event! You can serve

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Beef Bourguignon

Boeuf Bourguignon – Beef Bourguignon Secondary cuts of meat are my favourite and I love to use them in this dish. Remember, you’ll need to start this the day before so the beef has time to marinate overnight in that

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Leek & Potato Soup

Soupe Vichyssoise – Leek & Potato Soup This versatile classic may — in my opinion — be the best soup ever! It’s terribly simple to throw together and everyone always loves it. You can even serve it hot in winter

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Cauliflower & Blue Cheese Soup

Veloute de Chou-Fleur et Roquefort – Cauliflower Soup with Roquefort Blue Cheese The smooth silkiness of this cauliflower soup is a culinary match made in heaven when paired with the tangy saltiness of crumbled Roquefort blue cheese. You can serve

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Roasted Tomato & Basil Soup

Soupe de Tomate Roti – Roasted Tomato & Basil Soup As autumn approaches and cooler nights set in this soup is a perfect way to use the bounty of late-summer tomatoes at the market. Roasting tomatoes in the oven is

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