Bacon-wrapped Chicken stuffed with Goats Cheese, Chilli, Basil, on Red Onion Risotto

Bacon sooooo gooooood. So so so good. This is probably my number one reason for not moving back home to Kuwait – B A C O N. I think I’d be left completely bereft without bacon. It’s amazing crispy, sloppy, on french toast with maple syrup, in a sandwich, wrapping sausages, in a quiche, soups, … Continue reading

Racks and Reshmi Kebabs

The Final Exam T-1: Menu Grand Ouest We had the biggest, flashest, and baddest-assest regional menu ever – Menu Grand Ouest, with gallons of wine to wash it down. Sardines aren’t my thing but I do love tomate fondue. The clams were a wonderful vessel to transport mounds of parsley butter into my gob. The … Continue reading

Rôti de Porc Ficelé and Carré de Porc

Our charcuterie lesson had opened my eyes and closed my mind. I could do nothing but stare, gob-smacked, when I read the recipe for Boudin Noir (black sausage): 500g raw onions 300g pork back fat 350 fresh pork blood 5cl cream 10cl lard Hang on…FRESH BLOOD?? I always knew black pudding was pig’s blood and … Continue reading