Recipe by Chef Colin McKee

Poussin Recipe

Breast and Leg of Poussin Recipe with Wild Garlic by Chef Colin McKee at Harvey’s Point

This Breast and Leg of Poussin recipe with Wild Garlic, Green Pea, Smoked Cheddar and Potato Terrine was created by Chef Colin McKee at Harvey’s Point and serves four people. Ingredients: Breast & Leg of Poussin – 2 whole poussins – 150ml of duck fat – 2 thyme sprigs – 2 garlic cloves roughly chopped …

Breast and Leg of Poussin Recipe with Wild Garlic by Chef Colin McKee at Harvey’s Point Read More »

Colin McKee

Langoustines Recipe with Cucumber, Apple and Fennel by Chef Colin McKee

This langoustines recipe is a very nice light starter, perfect for spring or summer. The delicate langoustines are gently cooked in butter and served with cucumber marinated in mint, a fennel chutney, Granny Smith apple purée and baby salad leaves. The whole dish eaten together is very light and refreshing and all the elements work …

Langoustines Recipe with Cucumber, Apple and Fennel by Chef Colin McKee Read More »