Recipe Reviews

Good Food Roast Duck with Red Wine Sauce
Last edited on: 22/03/2014 - 11:36

My first foray into cooking duck legs was with Good Food Venetian Duck Ragu meant I had to buy a two-pack of the duck legs so I was left with the conundrum of having to use up my last leg. Having scoured the BBC Good Food website I settled on Roast Duck with Red Wine Sauce dating back to November 2005.

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Good Food Venetian Duck Ragu
Last edited on: 22/03/2014 - 11:06

This was a first for me - I hadn't cooked duck before. I had visions of finding it difficult to source the meat but in fact my local Tesco stocks duck legs so no problem there! The biggest issue was finding paccheri pasta - which I finally located in an Italian delicatessen in deepest Fulham. The young half-Italian lad who served me laughed uproariously at my attempt at pronouncing paccheri, so to save further mocking at a later date I have committed the pronunciation to my memory banks.

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Good Food Spicy Sausage & Bean One-pot
Last edited on: 22/03/2014 - 10:41

No-one could suggest that March 2014 BBC Good Food Magazine's Spicy Sausage & Bean One-pot recipe represents a contribution to a balanced diet. There is a distinct shortage of greens on show apart from a few sprigs of parsley sprinkled on top. Nope, this is a dish to warm the cockles of the heart in the dour UK winter months.

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Good Food Seared Beef and Papaya Salad with Tamarind Soy Dressing
Last edited on: 25/01/2014 - 14:43

This the second recipe in the Totally Tropic feature from BBC Good Food magazine January 2014 issue. Whether this is predicated on authenticity is moot, but the results are excellent. The papaya provides the tropical fruit, a somewhat ignored fruit yet certainly available in west London supermarkets without any problems. Tamarind purée is also used for the dressing, and this is available in the World Foods section of all large supermarkets these days.

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Good Food Mexican Chicken Stew with Rice and Beans
Last edited on: 25/01/2014 - 14:15

I can't deny until two years ago I hadn't heard of chipotle paste and yet now it appears to be omnipresent and frequently appears in magazine recipes, giving dishes a barbecue smokey chilli flavouring. Mexican cuisine manages to pack many flavours using relative inexpensive ingredients which is often a deterrent for me when considering eating out - the cost on the plate in Mexican restaurants is considerably higher than it aught to be. So when I choose Mexican, it is always Mexican at home.

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Good Food Sichuan Pork, Broccoli and Cashew Stir-Fry
Last edited on: 22/03/2014 - 10:00

This recipe is one of those that is far from photogenic. BBC Good Food magazine's February 2014 issue has a picture of the recipe being cooked in the wok, which is a good move since once served its darkness is somewhat off-putting. This is a little unfair since the recipe is lovely and if the pork is cooked correctly and still tender, will provide a quick and tasty and rewarding meal.

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Good Food Venison Steaks with Wild Mushroom Sauce
Last edited on: 22/03/2014 - 10:04

This was a welcome return to venison for me. The previous time I'd eaten the meat, back in 1997 at a very famous Lincoln restaurant, it was tough, chewy and barely fit for human consumption. The availability of venison has radically changed subsequent to that experience. It is now possible to buy venison steaks and venison burgers at my local Tesco and Sainsburys. The recipe featured in BBC Good Food February 2014 issue also requires dried porcini mushrooms, and by sheer serendipity I had been gifted a packet by a dear friend. So when I saw this recipe I knew I had to give it a try.

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Good Food Thai Prawn and Peanut Noodle Soup
Last edited on: 22/03/2014 - 10:07

One of the most compelling reasons to go to a Thai restaurant is to sample there wonderful spicy and substantial soups. The February issue of BBC Good Food magazine comes up trumps with their Thai Prawn and Peanut Noodle Soup. The recipe is relatively easy to construct and I had no problems sourcing pak choi, although it was my first ever purchase and left me wondering how I prepare it. A little Googling later I established that the leaf and the stem will cook at totally different rates so need separating.

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Good Food Garlic Chilli Prawns with Sesame Noodles
Last edited on: 25/01/2014 - 11:54

King prawns with chilli and garlic are certainly in my top ten of classic dishes I could not live without. When cooked correctly with a little bite the succulent flavours are joyful yet fiendishly easy to prepare.

Despite the many changes to the printed recipe, the results were superb and will definitely be one to return to.

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Good Food Cider, Mustard and Herb Chicken
Last edited on: 22/03/2014 - 10:10

It's not every day I cook with cider. In fact it's not every day I drink cider, the last occasion was probably back in the 1980s long before the drink's inexplicable rise to popularity due to extensive marketing campaigns. With some chicken thigh fillets in the fridge requiring eating I thought I'd give the BBC Good Food magazine February 2014 issue a spin.

I was pleasantly surprised by the results. When served with the broccoli and some rice which provided the balance in the dish it confirmed that it would be worth making on other occasions.

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