Ingredients 200g chicken livers 3 tablespoons olive oil 2 garlic cloves crushed 1 small onion finely chopped 1 tablespoon finely chopped sage 2 tablespoons dry marsala 2 tablespoons mascarpone Method Trim the chicken livers of any sinew and slice. Heat the olive oil in a frying pan and cook the […]
Yearly Archives: 2013
24 posts
The best shaslik I have ever eaten was in a restaurant in Ulaanbaatar Mongolia. There are many many versions here is one. Ingredients 500g diced lamb1 red capsicum, cut into 2cm pieces2 crushed garlic cloves Juice of 1 lemon1/2 teaspoon mint1/2 cup Greek yoghurt Method For the Skewers Soak skewers in […]
Ingredients Serves 4 (with leftovers) 2 onions3 leeks6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole1.5 kg leg lambOlive OilA few springs of Rosemary4 tins 400 gm white beans.1 litre chicken stock Thyme sprig Rosemary Sprig 2 Bay Leaves Method Pre heat oven to 200C […]
Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process and they retain their crispness. Preparation time: 30 minutesCooking time: 1 hour 30 minutes Makes 6 servings Ingredients 1.5 kg boneless lamb shoulder2 tablespoons olive oil1 tablespoon sugar (important […]
This dish is wonderful with any meat and a green leafy salad. Ingredients Serves 4 2 Tablespoons Duck Fat2 Onions finely sliced4 Fat Courgettes sliced180 Grams Basmati Rice500 Mls Hot Chicken Stock4 Big Tablespoons Crème Fraîche150 Grams Emmental Cheese gratedFreshly Ground Black PepperSea Salt Method Pre heat the oven to […]
Serves 4 (with leftovers) Ingredients For the Pork Loin1 1.5 kg Pork LoinPre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Mustard Sauce25 g butter1 onion finely chopped150 ml white wine280 ml […]
Thai Chicken Larb with Khao Kudo Traditional Larb Recipe Larb with a Twist Thai Chicken Larb with Khao Kudo A zesty, aromatic minced chicken salad with toasted rice powder, fresh herbs, and tangy lime This vibrant Thai Larb Gai uses homemade Khao Kudo — toasted rice and chili powder […]
Filo Spiral Pie with Leek & Cabbage – Goat’s & Feta Versions Goat’s Cheese Original Feta & Ricotta Twist Filo Spiral Pie with Leek & Cabbage Two golden, crispy coiled pies — one with creamy goat’s cheese, the other with tangy feta & ricotta A stunning centrepiece that’s easier than […]
Italian Vegetable Soup – Zuppa Verdura Original Recipe Spring Green Version Italian Vegetable Soup – Zuppa Verdura Hearty Tuscan-style vegetable soup with garlicky ciabatta croutons and Parmesan Zuppa Verdura is a rustic Italian farmhouse soup brimming with garden vegetables, simmered slowly in a light broth. Finished with garlicky toasted ciabatta […]
Garburé Sarladaise with Mique Traditional Sarlat Garburé with Mique Lighter Spring Garburé Garburé Sarladaise with Mique Hearty Périgord stew with salted pork, winter vegetables, and a golden bread-lard dumpling Garburé Sarladaise is a soul-warming, two-course winter dish from Sarlat in southwestern France. First, you sip the rich, savory broth. Then, […]