Here we have a culinary and national identity conundrum. Let’s start by saying that oxtail soup is a hearty winter dish using relatively cheap ingredients. Personally, I always associate oxtail soup with England, so my French version replaced the porto with a Banyuls and added some root vegetables that do not enter in the original recipe. But what is the original recipe?
The last of my three recipes with one lobster. Okay, I had a relatively large lobster but this also works with smaller ones. After you have eaten, or presented, a lobster, you are left with a lot of broken shells as well as the soft parts in the head that not many people like to eat. You could throw it away, or use it for another preparation.
When I was at university, there was a popular book with the title “Real Men Don’t Eat Quiche”. But I do, and consider myself a real man, nevertheless. I even make tarts, no pun intended.
However, a basic quiche uses cream, eggs and bacon and can be rather on the fatty side, especially when you use puff pastry instead of a shortcrust pastry.