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 […]
Main Course
20 posts
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 […]
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 […]
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 […]
Ingredients 1 Magret de Canard / Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g Butter Method The Raspberry Sauce Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries […]
Pea & Pancetta Risotto – Creamy One-Pan Classic Pea & Pancetta Risotto Silky arborio rice with sweet pea purée, crispy pancetta, and a white wine lift This vibrant green risotto combines creamy arborio, smoky pancetta, and a clever pea purée for intense flavor and color. Canned petit pois work surprisingly […]
Wild Mushroom Risotto Classic Wild Mushroom Risotto Truffle & Pea Risotto Wild Mushroom Risotto Creamy Arborio rice with earthy porcini, fresh mushrooms, and a silky Parmesan finish This Wild Mushroom Risotto is pure Italian comfort — rich, woodsy, and deeply satisfying. The secret lies in warm stock, patient stirring, and […]
We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey. 2 kg chicken 1 bottle red wine 2 bay leaves 2 sprigs thyme 250g bacon 60 g butter 250g button mushrooms 20 small […]
Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit counteracts the fat in the meat, making the dish more enjoyable and […]
Confit de Canard with Puy Lentils / Confit Duck with Lentils Serves 4 Ingredients 4 pieces of Confit de CanardDuck Fat2 Onions2 Stick of Celery2 Carrots250 grams Puy Lentils or green lentils1 litre of Chicken Stock1 large potatoBouquet Garni;- Sprig of Thyme- Bay Leaf- Celery Stick200 grams SpinachRed Wine VinegarCrème Fraîche Method Finely […]