Comments for Kay Cooks

Comment on Some Veal-y Thoughts by New Recipe: Wild Garlic Salsa Verde | Kay Cooks

New Recipe: Wild Garlic Salsa Verde | Kay Cooks — Fri, 27 Apr 2012 09:05:37 +0000

[...] Kay Cooks Kay Plunkett-Hogge, cook, consultant, writer and presenter Skip to content HomeAboutBlogClassesContactFood AdventuresKay Cooks For YouAt HomeOn LocationKitchen CoutureCaffexpressDialeen Better MaidJuice-O-MaticKrataiMolcajeteLittle Black BookLittle Black Book — Los AngelesLittle Black Book — UKMediaRecipes18–24 Hour Slow Roasted Shoulder of PorkAnchoideBarack Obama’s Chilli con CarneBedouin Roast LambBeef Stew with Marjoram DumplingsBraised Artichokes and PotatoesBryn’s White BreadBurnt Cream with BayCapellini al GranchioChiltern Nettle SoupChipotle Roasted Rack of LambColonel CollinsCoq Au VinCorned Beef HashDevilled EggsDevilled KidneysFennel and Thyme Fried Rabbit with GarlicFig, Honey and Almond TartGaeng Som Goong Kai Jeow Cha OmGigot d’Agneau BoulangèreGozitan Rabbit StewGrandma Southby’s Rice and PeasGrilled Asparagus and Meyer Lemon RisottoGrilled MackerelHardy Amies’s Scrambled EggsHenley Game StewHoy TodIschian RabbitJamaican Chicken FricaséeKai Pa LoLemon PossetLevantine PartridgeLou CachatMaryland Crab CakesMoo Muan SukothaiMy ‘Ivy At The Shore’ SaladNavarin de VeauOmar’s ChickenOmelette Fines HerbsPad Krapow PedPan-Fried Lamb Fillet with Shallot, Garlic and RosemaryPan-Fried Pork with Marsala and SagePan-Fried Provençal Market Lamb FilletPan-Fried Sweetbreads with Madeira and BaconPetti di Pollo alla PannaPork Chops with Lemon, Sage and Crackling StripsPork Fillet with Lemon, Capers and SagePot-Roasted Guinea Fowl with Cabbage, Peas and BaconPoulet Noir Dans Son JusPreserved LemonsQuick and Easy CioppinoQuick and Easy Rabbit FricasséeQuick and Easy Tod MunRagu di Pernice con GineproRoast Jerusalem Artichoke Soup with Morecambe Bay Brown ShrimpRoast Mallard with ApplesRoasted Red Pepper and Fresh Chilli RisottoRosemary Risotto with Sautéed Chicken LiversRouilleSalsa VerdeSautéed Chicken with Tarragon and MustardSautéed Summer VegetablesScrambled Eggs ‘James Bond’Sea Bream with Palourde Clams and VermouthSteak Au PoivreTapenadeTarte TatinThe Perfect MartiniThe PimlicoThe SpritzThe VesperTurkey Pot PieTurkey SavoyadeTurkey StockVeal Escalopes with Capers & AnchovyWarm Chicken Liver, Nasturtium and Nectarine SaladWest Indian Seafood CurryWild Garlic Salsa VerdeYorkshire PuddingsZa’atar ← Some Veal-y Thoughts [...]

Comment on Some Veal-y Thoughts by jonny jeffery

jonny jeffery — Wed, 25 Apr 2012 07:19:00 +0000

Darling, i am with you, veal is just so delicious, in fact we had it at home on new years eve. roast 4 rib!!1 YUM
Such a shame we missed you as you were so close, but i was doing dinner at Tresillion house, all good.
Lots of love Jonny XXX

Comment on Veal Escalopes with Capers & Anchovy by Some Veal-y Thoughts | Kay Cooks

Some Veal-y Thoughts | Kay Cooks — Tue, 24 Apr 2012 09:53:51 +0000

[...] Pot PieTurkey SavoyadeTurkey StockVeal Escalopes with Capers & AnchovyWarm Chicken Liver, Nasturtium and Nectarine SaladWest Indian [...]

Comment on Tarte Tatin by Blossom & Cider Making | Art of the Weekend

Blossom & Cider Making | Art of the Weekend — Thu, 19 Apr 2012 19:06:26 +0000

[...] the spirit of things and buy a bag of crisp Cox’s Orange Pippins, and whip up Kay’s easy Tarte Tatin. Cox’s were first cultivated by Buckinghamshire brewer and horticulturalist Richard Cox in the [...]

Comment on New Recipe: Pan-Fried Provençal Market Lamb Fillet by Kay Cooks

Kay Cooks — Tue, 03 Apr 2012 15:10:42 +0000

Sounds like a plan! Wish I was there to cook it with you. K x

Comment on New Recipe: Pan-Fried Provençal Market Lamb Fillet by Kathleen Sacchi

Kathleen Sacchi — Tue, 03 Apr 2012 15:02:02 +0000

Can’t wait to try it. Get some lamb from Lindy & Grundy and we’re off!
Kathleenx

Comment on Za’atar by New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks

New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks — Tue, 03 Apr 2012 14:07:54 +0000

[...] Liver, Nasturtium and Nectarine SaladWest Indian Seafood CurryYorkshire PuddingsZa’atar ← A Reader Writes: Variation on [...]

Comment on Preserved Lemons by New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks

New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks — Tue, 03 Apr 2012 14:07:49 +0000

[...] and SagePot-Roasted Guinea Fowl with Cabbage, Peas and BaconPoulet Noir Dans Son JusPreserved LemonsQuick and Easy CioppinoQuick and Easy Rabbit FricasséeQuick and Easy Tod MunRagu di [...]

Comment on On The Rosé Trail by New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks

New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks — Tue, 03 Apr 2012 14:07:46 +0000

[...] market in La Tour D’Aigues, the Provençal village where my father-in-law lives, and which I’ve written about once or twice before. Set out in the square beside the ruins of a pre-Revolutionary château, it has everything you [...]

Comment on Pan-Fried Provençal Market Lamb Fillet by New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks

New Recipe: Pan-Fried Provençal Market Lamb Fillet | Kay Cooks — Tue, 03 Apr 2012 14:07:41 +0000

[...] Lamb Fillet with Shallot, Garlic and RosemaryPan-Fried Pork with Marsala and SagePan-Fried Provençal Market Lamb FilletPan-Fried Sweetbreads with Madeira and BaconPetti di Pollo alla PannaPork Chops with [...]