Chicken with vegetables in a Dutch oven

I have often wondered about the name “Dutch oven”. I first encountered it during my maiden foreign posting in London, where we lived for several years. As a Dutchman, I had never encountered the name in the Netherlands. There we prepared slow-cooking food in either a “stoofpot” casserole or an oven dish. Just as BrusselsRead More

Duck fillet with orange and chicory

I had a leftover magret de canard in the fridge from our most recent trip to the south west, it is a fillet of duck with the skin attached. Usually you put in on a grill or in a pan and the fat of the skin will drip down. In a skillet you can useRead More

Roast chicken with lots of garlic

There is a traditional regional dish called “poulet aux quarante gousses d’ail” – chicken with forty cloves of garlic – which often gets prepared with a sprinkling of dried herbs such as thyme, laurel leaves and a stick of celery. Sometimes the blood of the chicken and/or red wine are added. I prefer it pure withRead More

Guinea fowl with ceps

A slightly complicated dish where a stuffing of ceps is put beneath the skin of the bird and then served with seasonal Brussels sprouts and chestnuts. There are various reasons to stuff a bird. The main reason is to add substance and flavours. Substance so that a family of six can dine on one chickenRead More

Turkey ‘oysters’, truffles and bucatini

At first view that title reads like an expensive dish because of the words oysters and truffles, but fear not. It is not what it seems. Turkey oyster, or chicken oyster, is the English denomination for what the French call “Le sot l’y laisse”  (The fool leaves it), which is a small bit of meatRead More