Notes about Recipes in this book

• Greek meatballs with egg and lemon sauce

  • vikingcook on March 12, 2016

    Very good use of ground lamb. The sauce was a bit thin but could be easily thicken if desired.

• Tarragon kidneys in red wine

  • mcvl on April 29, 2020

    Perfection. I had to make it without mushrooms (#covidcooking) but to compensate I treated fresh tarragon almost like spinach, as a vegetable rather than a seasoning. Worth it!

• Turkey thighs baked in red wine

  • vikingcook on April 26, 2016

    This is a great way to use turkey thighs. Don't be put off by boning the thighs, it's not that hard. The thighs become a deep maroon color which might put some people off but the flavor is wonderful. Recipe notes in book state "taste more akin to fine lamb than turkey." Not sure I agree but these are good, anyway.