Entree Recipes
Tepenade
Tepenade served on toasted baguette slices. Ingredients:2 Cups Pitted Black Olives2 Tablespoons Capers1 Clove of GarlicDrizzle of Olive OilLemon Juice & Pepper to tasteMethod:In a food processor, blend the olives, capers,…
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Steamed Pork Dumplings
Steamed Pork Dumplings Ingredients 300g pork mince 4 green onions, chopped 2 garlic cloves, crushed 1/4 cup bamboo shoots, chopped 2 teaspoons Chinese rice wine 1/4 teaspoon white pepper 3/4…
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Souffle – Twice Baked Goats Cheese Souffle
This is a great souffle to make if you are a little nervous of making souffle…Ingredients50g unsalted butter40g plain flour300ml milk150g soft goat’s cheese, crumbled3 tbsp chopped fresh chives3 large…
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Souffle – Spinach and Parmesan Souffle
Ingredients30g butter1 1/2 tbs plain flour185ml milk1 bunch English spinach, ends trimmed, finely chopped60g finely grated Parmesan3 eggs, separatedMelted butter, to grease2 tbs dried breadcrumbsMethodWash and cook the spinach and…
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Souffle – Cheese Souffle
Ingredients60 g butter60 g plain flour500 ml milk200 g gruyère, gratedsea salt and freshly ground black pepperfreshly grated nutmeg6 eggs, separated MethodPreheat the oven to 200°C and butter a large soufflé…
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Salmon Terrine
Ingredients 700 g salmon fillet skinned and all small bones removed4 eggs560 ml thick (double) cream10 g finely chopped chervil250 g button mushrooms1 teaspoon lemon juice30 g butter1 tablespoon grated…
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Pork Rillettes
Ingredients 750 g pork neck or belly, rind and bones removed150 g pork back fat100 ml dry white wine3 juniper berries, lightly crushed1 teaspoon sea salt2 teaspoons dried thyme1/2 teaspoon…
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Pate en Croute
Terrine wrapped in golden pastry, serve with a green leafy salad and pickles. This dish is a great entree or light lunch. Ingredients 600 g veal fillet, finely diced 250…
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Oysters Natural
Oysters Natural served with lemon wedges and/or Oysters with Chill and Lime dressingQuantities below are for 1 dozen oysters – adjust according to the number of oysters you are using.Ingredients1…
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Oysters Mornay
Ingredients2 Dozen Oysters1 tbsp Worcestershire sauce50mL Fresh CreamFresh Black Pepper to taste½ Cup Shredded Mozzarella Cheese½ cup Shredded Tasty Cheese½ Lemon Cut into Wedges to ServeMethodCombine the Worcestershire sauce, fresh…
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Oysters Kilpatrick
Oysters KilpatrickIngredients2 cups rock salt12 oysters, shucked2 tablespoons Worcestershire sauce100g thin rashers rindless bacon, diced2 tablespoons flat-leaf parsley leaves, choppedLemon wedges, to serveMethod:Preheat grill on medium-high heat. Place rock salt,…
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Oysters
In my humble opinion the best way to eat freshly shucked oysters is with just a squeeze of lemon juice straight out of the shell. However they are also nice…
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Oeuf durs Mayonnaise (Hard-boiled eggs in Mayonnaise)
This is a very typical dish was found in all French bistro’s over the years its popularity had waned, however there are now a group of chefs working to bring…
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Mussels in Red Wine
Ingredients1 kg mussels3 cups red wine4 tablespoons butter1/4 cup fresh chives, chopped finely1 red chilli finely sliced1 tablespoon crushed garlic2 tablespoons lemon juice1 tomato choppedHandful of freshly chopped oreganoSpring fresh…
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Mussels (Moules a la Mariniere)
IngredientsYou can add just about any herb to mussels but here is a simple recipe like2kg mussels6-8 cloves of garlic, crushed1 onion finely chopped a small bunch of parsley, chopped finely1…
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Mussels – Red Curry Mussels
Ingredients 400 ml coconut milk 4 tablespoons Thai red curry paste 3 tablespoons palm sugar 4 tablespoons fish sauce 5 kaffir lime leaves 3.5 kg fresh mussels 4 limes, 2…
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Leek Vinaigrette with Hard Bolied Egg
Serves 4 INGREDIENTS 8 medium leeks, trimmed 5 tablespoon red wine vinegar2 teaspoon Dijon mustardFreshly ground white pepper, to taste Salt7 tablespoon olive oil8 sprigs parsley1 hard-boiled egg, chopped INSTRUCTIONS…
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Escargot with Garlic and Parsley
This recipe is a more traditional version and hails from Burgundy, in the SW you will often find snails stuffed with Foie Gras which is equally delicious. Ingredients 1 shallot,…
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Country Terrine
Pate de Campagne or Country Terrine is served across France makes a great lunch, it is usually served with gerkins. Ingredients 700g lean pork cubed 200g pork belly cut into…
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Chive Blinis with Caviar and Sour Cream
Chive Blinis with Caviar and Sour CreamIngredients:150g plain flour1 tsp salt14g fresh yeast150ml milk2 free-range egg whites3 tbsp finely chopped fresh chives2 tbsp olive oil50g caviar150g sour creamMethod:Place the flour…
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