NYONYA STYLE CURRY WITH EGGS PEAS AND POTATOES
This version of a coconut curry with boiled eggs, peas and potatoes, is from Malaysia, it is mildly spicy and packed with flavour. It’s a combination that really works. … Continue Reading →
Category: MAINS
MEATBALL AND MUSHROOM STROGANOFF
This is a really tasty version of the classic stroganoff. Boast tender meatballs, caramelized onions, and toasty mushrooms hanging out in a succulent cream paprika gravy. Enjoy it served … Continue Reading →
LAMB CHOPS WITH YOGHURT AND FENUGREEK
Lamb is our favourite meat, and chops are a particular favourite, and this marinade ticks all the boxes. As Sabrina Gayour says “If you don’t have time … Continue Reading →
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 →
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 →