Ingredients 2 red onions, cut into wedges500g kipfler or small potaoes, quartered lengthways8 whole garlic cloves, unpeeled3 large tomatoes, quartered75g chorizo 4 Chicken Marylands1 tsp sweet smoked paprika1 tsp dried oregano1 green capsicum, cut into stripssaltfreshly ground black pepper Preparation Preheat the oven to 200°C Place the onions, potatoes, garlic and […]
European Recipes
10 posts
Classic Potato Gnocchi Classic Potato Gnocchi Ricotta & Spinach Gnocchi Classic Potato Gnocchi Light, pillowy homemade gnocchi made with just potatoes, flour, and egg This foolproof gnocchi recipe works every time — even if you “cheat” by boiling instead of steaming. The secret? Dry potatoes. Whether steamed or boiled and […]
Moules à la Française – 3 Classic Mussel Recipes Moules Marinière Moules Normande Moules Provençale Moules à la Française Three regional classics — wine, cider, and tomato — all in 15 minutes France’s love affair with mussels spans the coast: Marinière (white wine, nationwide), Normande (cider & cream, Normandy), and […]
Twice-Baked Goat’s Cheese Soufflé – Classic & Elevated Classic Twice-Baked Elevated & Luxurious Twice-Baked Goat’s Cheese Soufflé Two foolproof versions of the ultimate make-ahead showstopper — light, fluffy, and full of flavour A soufflé that forgives mistakes. Bake once in ramekins, cool, then re-bake with cream and cheese — no […]
Ingredients 700 gms red cabbage, shredded 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 – 10 minutes or until softened. Set aside and allow to cool, then place […]
Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love…here’s a bit of a favorite of ours Ingredients 2kg fresh broad beans, podded […]
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 […]
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 […]