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Delahaye's Kitchen

Sunday, 27 November 2011. Gressingham Duck Breast, potato dauphinoise and a veal reduction. For an evening with friends I decided Gressingham duck breast was just the ticket. Served with roasted beetroots, buttery Kale and a big dish of Dauphinoise potatoes all topped off with a veal reduction. So if you like the look of it here's what I did. Whilst the dauphinoise are bubbling away and have about 12-15 mins left cook the duck breast. For the duck breast, each side was pan fried in extra ****** olive...

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Delahaye's Kitchen | delahayeskitchen.blogspot.com Reviews

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Sunday, 27 November 2011. Gressingham Duck Breast, potato dauphinoise and a veal reduction. For an evening with friends I decided Gressingham duck breast was just the ticket. Served with roasted beetroots, buttery Kale and a big dish of Dauphinoise potatoes all topped off with a veal reduction. So if you like the look of it here's what I did. Whilst the dauphinoise are bubbling away and have about 12-15 mins left cook the duck breast. For the duck breast, each side was pan fried in extra ****** olive...

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Delahaye's Kitchen | delahayeskitchen.blogspot.com Reviews

https://delahayeskitchen.blogspot.com

Sunday, 27 November 2011. Gressingham Duck Breast, potato dauphinoise and a veal reduction. For an evening with friends I decided Gressingham duck breast was just the ticket. Served with roasted beetroots, buttery Kale and a big dish of Dauphinoise potatoes all topped off with a veal reduction. So if you like the look of it here's what I did. Whilst the dauphinoise are bubbling away and have about 12-15 mins left cook the duck breast. For the duck breast, each side was pan fried in extra ****** olive...

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delahayeskitchen.blogspot.com

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Delahaye's Kitchen: Roasted Brown Trout

http://www.delahayeskitchen.blogspot.com/2011/10/roasted-brown-trout.html

Sunday, 16 October 2011. So here's my first post on Delahaye's kitchen. Its been a successful fly fishing year this season where I have caught several trout, both brown and rainbow along with some very nice graylings. As shown on Colman's Kitchen, the rainbows and brownies that I have caught have been put to good use. We have made a lovely Trout mousse but here's my favourite way to cook it. For oven roasting, firstly gut the fish leaving it whole. Served with seasonal vegetables, d auphinoise potatoes.

2

Delahaye's Kitchen: Ealing market comes up with the goods

http://www.delahayeskitchen.blogspot.com/2011/10/ealing-market-comes-up-with-goods.html

Tuesday, 18 October 2011. Ealing market comes up with the goods. Like any other rare weekend that we spend in London we visit Ealing farmers market held every saturday morning on Leeland Road, Ealing. For a small farmers market in London it has some wonderful stalls. This week I bought a lovely wild Mallard also known as the marsh duck for £4! Not bad considering a farm shop somewhere up north we visited recently charges up to £9 for one. If it's good enough for Galton. 27 October 2011 at 09:49.

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Delahaye's Kitchen

http://www.delahayeskitchen.blogspot.com/2011/11/gressingham-duck-breast-potato.html

Sunday, 27 November 2011. Gressingham Duck Breast, potato dauphinoise and a veal reduction. For an evening with friends I decided Gressingham duck breast was just the ticket. Served with roasted beetroots, buttery Kale and a big dish of Dauphinoise potatoes all topped off with a veal reduction. So if you like the look of it here's what I did. Whilst the dauphinoise are bubbling away and have about 12-15 mins left cook the duck breast. For the duck breast, each side was pan fried in extra virgin olive...

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colmanskitchen.blogspot.com

Colman's Kitchen: Welcome!

http://colmanskitchen.blogspot.com/2011/10/welcome.html

Friday, 14 October 2011. Well this is my first post on my new blog. As I love food and anything food related I thought well why not blog about it. So here it is. Bare with me whilst I find my feet but I hope to share food hints and tips, recipes, good food and not so good food experiences. 14 October 2011 at 07:40. Welcome to the world of blogging, I only started a few months ago and I am addicted now I am sure you will love it! LOVE your blog name too, ,. Karen @ Lavender and Lovage.

colmanskitchen.blogspot.com

Colman's Kitchen: Perfect weekend in Wiltshire - The Rose and Thistle, Rockbourne

http://colmanskitchen.blogspot.com/2011/10/perfect-weekend-in-wiltshire-rose-and.html

Thursday, 27 October 2011. Perfect weekend in Wiltshire - The Rose and Thistle, Rockbourne. As with any weekend, I try my hardest to escape to the countryside and this weekend just gone was no different. We spent a long weekend around Salisbury, Wiltshire where we spend a lot of our time. On this occasion it was to celebrate Mr D's birthday and see a friend's new baby boy (oh so cute! An empty bottle and cleared plates are always a good sign. Whilst Matt and his folks went for the peppered sirloin steak,...

colmanskitchen.blogspot.com

Colman's Kitchen: Catch of the Day

http://colmanskitchen.blogspot.com/2011/10/catch-of-day.html

Friday, 14 October 2011. Catch of the Day. A few weeks ago my boyfriend went fly fishing on a carrier of the river test in Stockbridge, Hampshire and after a slow start under very windy conditions he caught a couple of lovely rainbow trout. I would like to think my skills as an amateur gilly played a role in catching these little beauties.but I very much doubt it! 14 October 2011 at 07:34. Im very impressed, I wouldnt know where to start with fishing! 14 October 2011 at 07:41. View my complete profile.

colmanskitchen.blogspot.com

Colman's Kitchen: Venison with Wild mushrooms and red wine reduction...or is that a jus?

http://colmanskitchen.blogspot.com/2011/10/venison-with-wild-mushrooms-and-red.html

Friday, 14 October 2011. Venison with Wild mushrooms and red wine reduction.or is that a jus? So what do you cook when a friend comes to stay? Well, in our case venison of course. A trip to London's borough market continued the food theme and meant Matt could jazz up the venison with some extra special mushrooms including Pied Bleu, Cepes, Chanterelles and King oyster. Subscribe to: Post Comments (Atom). View my complete profile. Cannon Hall farm, near Barnsley. Delahaye's Kitchen: Roasted Brown Trout.

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delahayeskitchen.blogspot.com

Delahaye's Kitchen

Sunday, 27 November 2011. Gressingham Duck Breast, potato dauphinoise and a veal reduction. For an evening with friends I decided Gressingham duck breast was just the ticket. Served with roasted beetroots, buttery Kale and a big dish of Dauphinoise potatoes all topped off with a veal reduction. So if you like the look of it here's what I did. Whilst the dauphinoise are bubbling away and have about 12-15 mins left cook the duck breast. For the duck breast, each side was pan fried in extra virgin olive...

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