Hints and tips:
...Add the Madeira, sherry vinegar and chicken stock, cover and cook very gently until the onions are soft and the liquid turns syrupy. For the steak Bring the steaks to room temperature for an hour....
...Subscribe to FT Life on YouTube for the latest FT Weekend videos Letter in response to this column: Creatives — it’s time to leave your comfort zones / From Brice E Cohen, New Canaan, CT, US...
...Only when the dreadnought pudding was wheeled away did the Leigh Christmas achieve cruising speed. After pudding, desserts....
...Melville does not record any beverage at the Try Pots inn — but a schooner of fino or manzanilla sherry would be just the thing. Photographs: Andy Sewell...
...The story of Khama and Williams is one not just of interracial love but the venality of empire, discharged over sherry at 6 o’clock....
...Pot-au-feu may take a while to cook but it pretty much cooks itself and affords one plenty of time to walk the dog, read the papers, unblock the sink and sip a preprandial sherry while it does so....
...rowley.leigh@ft.com Dover sole with shrimps and tomato This is the simplest and best way of making a white wine cream sauce for fish....
...Sir, The article by Rowley Leigh on Wheeler’s restaurant in London’s Soho (“Dover sole with shrimps and tomato”, FT Magazine, September 26) reminded me that I still have one of their menus from the 1970s...
...Tawny port, Oloroso or Pedro Ximénez sherry are the best bet. Coffee works too. Photograph: Andy Sewell...
...rowley.leigh@ft.com ....
...Rowley Leigh is the chef at Le Café Anglais rowley.leigh@ft.com Chicken with morels Ingredients The sauté is my preferred method but poaching the chicken whole in the stock and making pilaf and sauce...
...Rowley Leigh is the chef at Le Café Anglais rowley.leigh@ft.com...
...Rowley Leigh is the chef at Le Café Anglais rowley.leigh@ft.com More columns at ft.com/leigh … Parmesan custard with anchovy toast In the absence of a sandwich machine or sandwich maker, a thin piece...
...Rowley Leigh is the chef at Le Café Anglais; rowley.leigh@ft.com . ——————————————- Roast wild duck with apples, rosemary and bacon Ingredients I normally think two ingredients, perhaps three, are enough...
...You should have a rich ragout after 20 minutes. ——————————————- Rowley Leigh is the chef at Le Café Anglais. rowleyleigh@ft.com...
...While they slowly colour, mix salt and chilli flakes with the sherry vinegar, then whisk in the maple syrup. After eight to 10 minutes the birds should be a lovely golden brown....
...A good vin santo or very sweet sherry would both be perfect....
...A nice glass of fino sherry, however, is not just permissible but an excellent idea....
...Rowley Leigh is the chef at Le Café Anglais rowley.leigh@ft.com ……………………………………………....
...Rowley Leigh is the chef at Le Café Anglais rowley.leigh@ft.com ——————————————- Beef consommé with oysters Ingredients The idea of putting oysters in a consommé came to me after following the traditional...
...Rowley Leigh is chef at Le Café Anglais …………………………………………………………….....
...Rowley Leigh is the chef at Le Café Anglais rowley.leigh@ft.com …………………………………………………………….....
...Rowley Leigh is the chef at Le Café Anglais, London rowley.leigh@ft.com …………………………………………………………….....
International Edition