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,…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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,…

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…

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…

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…

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…

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…

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,…

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…

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…