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Herbs and parmesan panko crusted crocodile leg

Herbs and parmesan panko crusted crocodile leg 0

This is perfect for those who want to enjoy a low fat and high protein lean meat, enjoy all that crispy, juicy  goodness without all the fat associated to deep-frying ! 

 

Ingredient for basil crust lamb rack

 

As you can see crocodile is among the leanest meat you can find out there and it would be a shame to toss it into a sea of oil.

We are going to use panko breadcrumb coating to crisp up the exterior  while keeping all the juices inside. Then we use the oven to “fry” the crocodile leg instead of drowning it in oil. And all of this takes about 30 minutes to make!

Occitan Roasted  Lamb Chump (rump)

Occitan Roasted Lamb Chump (rump) 0

Boneless lamb rump with heaps of Provençale fragrance. Hard to resist when served with green beans, olives and tomatoes. 

List of Ingredients you will need.

  • 125ml extra virgin olive oil
  • 1/2 lemon
  • 15g rosemary leaves chopped
  • 15g of thyme
  • 500g vine-ripened cherry tomatoes
  • 500g green beans, trimmed
  • 50g of black olive (pitted and chopped) 
  • salt and pepper
  • 450g x2 lamb Chump 
Ingredients fo provencale lamb rump roast
How to cook guinea fowl (guinea hen, Pintade)

How to cook guinea fowl (guinea hen, Pintade) 0

Guinea Fowl or Pintade is the  perfect bird for you if you find cooking game tricky, but would like to give something new a try. Roast or braise in a stew or curry as you would a chicken, but make sure to adjust your timings accordingly as guinea fowls are a little smaller and generally contain half the amount of fat as a chicken, meaning they can have a tendency to dry out if not cooked with care.

Here is the list of what you will need.

  • 1 guinea fowl
  • 1 lemon
  • 1 handful of fresh thyme, rosemary, sage or any other herbs that you prefer
  • 1 onion
  • 2 garlic cloves
  • vegetable stock, as needed (you can season and flavor the stock to give it more taste, and transform it into a sauce or gravy afterwards) 
  • salt
  • pepper

Check the video and/or follow the recipe 

  1. Gather the ingredients and Preheat the oven to 180°C
  2. Boil a lemon in a pan of boiling water for 10 minutes. 
    boiled lemon for guinea fowl stuffingboiled lemon for guinea fowl stuffing
  3. Once soft, pierce the lemon and place in the cavity of the guinea fowl along with a handful of fresh thyme, some salt and pepper. This will help keep moisture in the bird during roasting and impart a wonderful flavour
    fragrant vegetable, spice and chicken stockstuff guinea fowl with herb
  4. Cut an onion into quarters and crush a couple of garlic cloves. Place them in a roasting tin.
  5. Season the outside of the bird well and place on a wire rack sat in the roasting tin. Pour vegetable stock to about a third of the way up the tin. This extra liquid in the oven will create steam, another way to prevent the bird from drying out (plus you can use it to make a delicious gravy at the end)place in a roasting tin with stock
  6. Cover the bird in foil and roast for 25 minutes per 450g. After this time, remove the tin foil and roast for a further 20–25 minutes to allow the skin to crisp up. It is cooked once the juices run clear when you pierce the thickest part of the thigh. Like chicken, guinea fowl must not be served rarePork shoulder roast resting before slicing
  7. Once cooked, remove your bird to a plate and cover with foil to rest for 10 minutes before servingjuicy and tasty pork shoulder roast

What guinea fowl goes with

Guinea fowl comes into season in time for autumn and runs through until the end of winter, so naturally it pairs nicely with earthy, autumnal flavours like mushrooms and beetroot, and robust winter root vegetables such as celeriac or parsnip. Like other game, it is also delicious with winter fruits such as quince, plums or prunes.

The legs benefit most from braising, and make a lovely, lightly gamy guinea fowl terrine.

Easy Roast Pork Shoulder

Easy Roast Pork Shoulder 0

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won’t suddenly end up with something dry or rubbery.

Spicy, with some hints of Asian flavors, and succulent, this slow-roasted pork is definitely one for your recipe collection. A boneless pork shoulder is covered with a dry spice rub made from Espelette pepper, dried lemongrass, coriander seed, black pepper, thyme.

Here is the list of what you will need.

  • Espelette pepper
  • dried lemongrass
  • Olive Oil
  • Coriander seed
  • black pepper
  • Salt
  • Potatpes
  • Thyme
  • Boneless Pork Shoulder
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