MOTHER POULARD OMELETTE
The mother Poulard omelette is a traditional culinary specialty emblematic of Norman cuisine served in her restraunt in Mont-Saint-Michel. It based on a souffle omelette with fresh eggs and salted … Continue Reading →
Author: Sheila Wilton
SAUTEED COURGETTES WITH MINT
4 tablespoons Olive Oil 2 large courgettes very thinly sliced 1 tablespoon red wine vinegar 5 sprigs of mint Salt and Black pepper METHOD Heat a large frying pan … Continue Reading →
KEBDA MCHERMLA (Lambs Liver tagine))
The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →
CODA ALLA VACCINARA (Oxtail Braised With Celery)
Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … Continue Reading →
CASSOULET
Raymond Blanc’s cassoulet is rich and warming. This classic French casserole sees confit duck, white beans, pork and sausages slowly cooked in a flavourful sauce INGREDIENTS Serve 4 – 6 … Continue Reading →
RABBIT CONFIT
Rabbit confit makes use of the classic technique of slowly simmering the meat in oil until cooked through and incredibly tender. A mix of shallots, garlic, rosemary, cardamom, star anise, … Continue Reading →
MACARONI CHEESE
Add some serious crunch to your next Macaroni Cheese with this recipe from Nadiya Hussain. Liberally coated with the bright orange, crunchy cheese puffs The extra cheesiness and … Continue Reading →
SWEET AND SOUR PRAWNS
This simple meal from Nadiya Hussain combines crispy prawns with a tangy tinned pineapple and ketchup sauce. Packed with sweet vegetables, pineapple, cashews and crispy prawns, it’s perfect with noodles, … Continue Reading →