Silky Chicken Liver Pâté with Marsala & Mascarpone Classic Marsala & Mascarpone Brandy & Thyme Version Port & Sage Luxury Silky Chicken Liver Pâtéwith Marsala & Mascarpone Restaurant-smooth, 15-minute luxury pâté — better than any you’ll buy Incredibly quick yet tastes like it took hours. The Marsala adds sweetness, sage […]
Yearly Archives: 2013
24 posts
Mongolian-Style Lamb Shashlik – The Best I’ve Ever Had Mongolian-Style Lamb Shashlik Mongolian-Style Lamb Shashlik The absolute best shashlik I’ve ever eaten — Ulaanbaatar, Mongolia Juicy lamb and red capsicum skewers marinated in lemon, garlic and mint, then quickly grilled and served with a cool garlic-yoghurt sauce. Simple, fresh, and […]
Roast Leg of Lamb with Creamy White Beans Roast Leg of Lambwith Creamy White Beans A stunning one-pan(ish) centrepiece – the lamb juices drip straight into the beans while it roasts Serves4 with leftovers Prep20–25 min Cook1 hr 15 min (pink) Oven200 °C Ingredients 1.5 kg leg of lamb (bone-in […]
Traditional French Navarin d’Agneau – Spring Lamb Stew Navarin d’Agneau Traditional French Navarinof Spring Lamb The classic French Easter lamb stew with the newest spring vegetables — crisp, bright and beautiful Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetables […]
Creamy Baked Courgette & Rice Gratin Classic Duck-Fat Courgette Gratin With Bacon & Gruyère Herb & Parmesan Version Creamy Baked Courgette & Rice Gratin Duck fat, crème fraîche and golden Emmental — the ultimate French comfort side A gorgeous one-pan rice bake with soft caramelised onions, tender courgettes and a […]
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, […]