WIENER SCHNITZEL
Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →
Category: MAINS
SLOW ROASTED CRISPY PORK BELLY
This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned … Continue Reading →
RABBIT STEW WITH DIJON MUSTARD
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde This is a French country classic, but is suitably classy – quick to produce and tasty. The … Continue Reading →
BAKED LING WITH MISO GLAZE
Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinade and adds depth and … Continue Reading →
LACQUERED DUCK WITH GRILLED FIGS
The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck – serve simply with a peppery leaf salad INGREDIENTS Serves 4 4 duck breasts , each … Continue Reading →
BAKED POLENTA WITH FETA? BECHAMEL AND ZA’ ATAR TOMATOES
This is a happy-looking pie, with its yellows and reds and wonderfully golden edges, is absolutely delicious. Serve with the chicory salad or anything leafy and green INGREDIENTS 80g … Continue Reading →
CAJUN SPICED CHICKEN WITH CHIVE DIP
It’s really easy to bring plain chicken to life with some spices or a marinade. This is a real Cajun treat. Spiced Chicken with Potato Wedges and Chive Dip from … Continue Reading →
BALSAMIC PORK TENDERLOIN
This balsamic glazed pork tenderloin is easy to prepare. The balsamic vinegar reduction with some fresh rosemary gives the tenderloin a remarkable flavour, and it’s such a simple combination of … Continue Reading →