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AKA The John Crowley Recipe for Cooking a Mutton-Bird – Step 2 – vegetables and grilling (Step 1 here).

Beans and yams with roast potatoes, seemed like a good idea for vegetables but I feel I need to admit I am also making a rich fig sauce to accompany the mutton-bird, however, due to issues to [...]

The title of this post should really be The John Crowley Recipe for Cooking a Mutton-Bird – Step 1 – boiling the bird (twice), but I think Salty is the best NZ album ever, and the album name acts very well as an adjective for the band sakes’ taste.

Mutton-Birds are very interesting; they [...]

The next phase in pheasant cooking is to make the rich plum sauce. A little known fact is: not only are the French renown for fortitude and resilience in the face of hostile invasions AND national self effacing modesty, they are also not shabby in the kitchen. This rich plum sauce is based [...]

Forget chickens, forget ducks, even forget turkeys – if you want the king of roast fowl you need to get yourself a pheasant. The taste is rich and gamey and cooked well is the undisputed king of birds you can eat.

Today I am going to show you how to make a roast [...]