I have already posted my signature dish of chicken rolls stuffed with black Horn of Plenty mushrooms. You can find the recipe here.
These little black mushrooms are plentiful in our part of the world in the Autumn and they dry out very easily and can be kept all year. In French we call them “Trompettes de la Mort” which literally translates as “deathly trumpets”
I usually serve these chicken rolls with a blueberry and Madeira sauce.
In this photo I have accompanied the chicken with:
– a stuffed garlic mushroom: fry some chopped bacon and the mushroom stalks, mix with some garlic and parsley, stuff your mushrooms and top with breadcrumbs, bake in a hot oven until browned on top
– mashed vegetables: the purple colored mash is from our homegrown black potatoes, also shown is yellow turnip mash and carrot/cumin mash.

I am surprised I haven’t already posted this recipe here as I make it quite often. The peppers that come from Navarre in Spain, just over the Pyrenees from us, are the best for this dish? Called “Pimiento del piquillo” or Piquillo pepper, they are sometimes quite hot and spicy. You can probably find them ready-peeled in jars or tins available in shops that sell Spanish produce.

– Soak some salted codfish in water overnight or longer, change the water a few times so that the salt is eliminated.
– Make some potatoes in a lot of unsalted water (the salty codfish provides enough saltiness)

– Halfway through cooking the potatoes, add the rinsed cod to the pan (make sure there are no bones in the fish beforehand)
– Gently boil for another 10 minutes, drain.
– Mash the potatoes and fish, add some olive oil (quite a lot), a crushed garlic clove and some chopped parsley
– Stuff the peppers with the potato, codfish mixture (this is a bit messy I’m afraid)
– Cook in a hot oven for 15 minutes

This is a classic Chinese dish. When I was a boy, my mother used to make this with crispy fried noodles on top. In this version I use pork but you can also make it with chicken breast (recipe somewhere else on this site).

– Fry some chopped onions in a wok.
– Toss small pieces of chicken breast in cornflour and add to the wok. Add some chopped carrots and green pepper. Fry until the chicken starts to colour.
– Add
    – pineapple chunks
    – pineapple juice
    – soy sauce
    – tomato purée
    – vinegar
    – a little sherry
    – honey (or sugar)
– Reduce the heat and simmer until the vegetables are cooked through and the sauce thickens
– Service with rice or noodles.