Culpeper House – Page 13 – Here Lives A Man with a Pan

14th March 2021 Toby

Confit Potatoes

Just when you thought potatoes had been cooked in every way possible, along comes this legendary side dish from The Quality Chop House. Thinly sliced potatoes are confit in duck fat before being pressed overnight and deep-fried until crisp. The shattering crunch and almost creamy centre make these better than any chips or roast potatoes you’ve had before.

Main Course

1st March 2021 Toby

French Chicken Casserole

A simple and most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary and thyme.

Main Course

26th February 2021 Toby

Friday Night Steak

Steak and often chips is an unbeatable start to the weekend. However, try this classic steak for size…

Salads Starters

26th February 2021 Toby

Tomato Salad with Mozzarella

Sometimes the simple dishes are the tastiest. This Italian salad combines sweet sun ripened tomatoes with soft buttery mozzarella and fresh basil, covered with a drizzle of olive oil or a simple salad sauce. Enjoy this dish as an entree or have it as a light lunch with fresh crusty bread.

Main Course

15th February 2021 Toby

Arroz al Horno

Muscular and comforting, this is brilliant for a cold night. Feeds 8 with very little effort!!!

Main Course

30th January 2021 Toby

Chicken Basque

The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot.

Afternoon Tea Puddings

24th January 2021 Toby

Pastel de Nata

Pastéis de nata date back over 300 years to Belém, a civil parish located west of Lisbon, where they were created by monks in the Jerónimos Monastery. At that time, the nuns and monks used egg whites to starch their clothes, and the left over egg yolks became a major ingredient in desserts, or so the story goes…

Main Course

21st January 2021 Toby

Pinapple Teriyaki Chicken

Teriyaki is a cooking technique used in Japanese cuisine in which foods are baked or grilled with a glaze of soy sauce, mirin, and sugar. Deriving from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or baking.