“Chicken and Fennel with Honey, Mustard and Orange” and “Black and White Pilaf” from “Change of Appetite”

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Yes! Yes! Yes! This was absolutely wonderful in every way, if just a little bit time-consuming to make. The two kinds of rice complimented one another beautifully. And the chicken and fennel was a winner too. The mustard and orange added a little something special to the mix. Would I make this again? Oh most definitely. I might even make more so we could all have a little more because it was so yummy!

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“Chicken and Fennel with Honey, Mustard and Orange” and “Black and White Pilaf” from “Change of Appetite”

“Slow-roasted pork belly with fennel” from “Gordon Ramsay’s Ultimate Cookery Course”

If you are interested in cooking this recipe, click here.

Ella: I’ve loved smelling this all afternoon.

Kirstin: Yes. It’s quite possible that I would cook this again, just for the wonderful smell.

Tom: What do you think made it smell so good?

Kirstin: I reckon it was the star anise. Unfortunately we didn’t have any juice left, so I will have to just make this again!

Miles: Goodie! I loved it!

“Slow-roasted pork belly with fennel” from “Gordon Ramsay’s Ultimate Cookery Course”

“Salmon marinated in soy sauce, coriander and fennel” from Recipes from my Mother for my Daughter

Miles: Is this piranha? Gah! There’s a piranha on my plate!

Tom: No, Miles. This is Great White Shark.

Miles: Is it really?

Tom: No. It’s salmon. It’s pink. What do you think of it?

Continue reading ““Salmon marinated in soy sauce, coriander and fennel” from Recipes from my Mother for my Daughter”

“Salmon marinated in soy sauce, coriander and fennel” from Recipes from my Mother for my Daughter

“Superb Pork Loin” with “King of Mash: Irish Champ” from “Jamie’s Great Britain”

Maureen: Tonight we are having roast pork and Irish champ, which is just another version of mashed potatoes.

Nicholas (8): You mean strange mashed potatoes.

Maureen: They’re not strange! I think they’re delicious.

Andrew (12): The roast pork is nice. It tastes like sausages.

Maureen: Well, it should, since sausages are made out of pork.

Continue reading ““Superb Pork Loin” with “King of Mash: Irish Champ” from “Jamie’s Great Britain””

“Superb Pork Loin” with “King of Mash: Irish Champ” from “Jamie’s Great Britain”

“Rigatoni with fennel and sausage” from “A Taste of Home”

Tom: I thought this was very nice. A bit lighter than our usual Friday night sausage sauce. Was that because there was no red wine in it?

Kirstin: Possibly. I cooked the sausages for more time than she said so they became a little browned. And I liked the addition of a small amount of flat leaf parsley to add to the green. That and the fennel were two interesting additions!

Continue reading ““Rigatoni with fennel and sausage” from “A Taste of Home””

“Rigatoni with fennel and sausage” from “A Taste of Home”

“Lamb provencal with Five Herbs” from “Easy”

Anna: I am so glad this meal is over. I couldn’t be bothered to even eat it. But I think I lost weight preparing it.

Kirstin: It took an hour an a half to chop and fry all those vegetables.

Anna: And that was with two people doing it! Think how long it would have taken one of us on our own. I don’t think it was very Provencale, either.

Kirstin: There’s no coriander in Provencale food.

Continue reading ““Lamb provencal with Five Herbs” from “Easy””

“Lamb provencal with Five Herbs” from “Easy”

“Chicken with fennel, lemon and thyme” from “Good Things to Eat”

Tom: Well, Lucas hits it out of the park again. Yum!

Kirstin: Home run? That’s American, right? What’s the English equivalent of a home run in cricket then?

Tom: I am not an expert on sport. You might say. I don’t think there is a home run in cricket.

Kirstin: Getting a 6. Isn’t that the same thing in cricket? I can do tennis! But I don’t think they have a name for hitting the ball out of the court, for obvious reasons.

Tom: Right. Well, anyway, this was fantastic. Just what I like.

Kirstin: Yes, it made the house smell amazing. And you’ve already asked if we can have it again.

Tom: Well you did ask if we should do it with the chicken skin on.

Continue reading ““Chicken with fennel, lemon and thyme” from “Good Things to Eat””

“Chicken with fennel, lemon and thyme” from “Good Things to Eat”