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Mexican white rice with fried plantains

For the mexican rice:1) Put the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.2) Heat 3 tbsps oil in a large saucepan, add the rice and fry over high heat,

Aspic of slow-simmered veal with crisp sweetbreads and black trumpet mushrooms

1) To make the aspic: Heat consomme, add bloomed gelatine. Let cool slightly but not enough to set. Lay a slice of leek inside a 8-cm ring mold. Assemble the chartreux by using one layer of meat, pour on a thin layer of consomme, and then a layer of

Braised oxtail crepinette

1) Preheat the oven to 104 degrees C. 2) Season the oxtails with salt and pepper and dust each piece with a little flour. Sear the oxtails in a cast iron casserole with a little oil until golden brown. Transfer to a perforated pan or a rack set over

Parsnip Salad

1) Preheat the oven to 200°C / gas mark 6. 2) Toss the parsnip chunks with the olive oil, salt and pepper. Place on a baking tray and roast until nicely browned, turning as needed, for about 20 minutes. 3) Allow the beans to cool then toss with

Party mayonnaise

1) Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at roo

Fennel and endive salad with rose vinaigrette

1) Combine fennel, endive and reserved fennel fronds in a large mixing bowl. 2) In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper and oil until combined. Toss fennel and endive with dressing. 3) Toss in the t

Paprika-buttermilk chicken fillets

1) Combine the smoked paprika, garlic and onion granules and the poultry seasoning in a small bowl. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds in a second dish. Season the chick

Peach-Mustard Pork Chops

Prepare an outdoor barbecue with a high heat for both direct and indirect barbecuing. Position a drip pan under the grate on the cooler side of the barbecue. Brush the pork chops on both sides with oil and season with salt and black pepper to taste.