PARMIGIANA DI MELANZANA
A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting Taleggio, aubergine,and a rich tomato sauce. INGREDIENTS Serves 6 1 kg aubergine 150m Extra virgin … Continue Reading →
Category: MAINS
MINTED PEA AND FETA OMLETTE
A simple omelette, popular in Corsica made with mint and often includes Brocciu cheese. If you can’t find fresh Brocciu, use Feta. It has such a strong taste, you … Continue Reading →
CHICKEN AND ONION “PIES” with MOROCCAN FLAVOURS
We do enjoyed the flavours of Morocco and the jewel in the crown is b’stilla, a pigeon pie. In this recipe by Claudia Roden she uses chicken, drawn from … Continue Reading →
CRUMBED CALAMARI AND LIME CORAINDER SAUCE
John cooked this one very hot day, the temperature nudging 30° It was perfect a huge platter of home prepared calamari with a simple but delicious coriander & lime dipping … Continue Reading →
ROAST DUCK LEGS WITH PEACHES.
“Cooking is the landscape in a saucepan” are the opening lines to Claudia Roden’s new book: “Med” I cannot think of a better way to describe cooking, and Roast Duck … Continue Reading →
POULET REINE ELIZABETH (Coronation Chicken)
June 2nd 2022. The Queens Platinum Jubilee and we prepared the same menu as the original Coronation banquet in 1953. The original Poulet Reine Elizabeth was invented by food writer … Continue Reading →
PORK TENDERLOIN WITH BACON AND PRUNES
A pork roast always looks very festive on the table, Summer or Winter. The preparation of this pork is very simple, but, you will be rewarded with super tasty Pork. … Continue Reading →
LAMB SOUVLAKI
Inspired by Corfu, this lamb souvlaki recipe makes for a great barbecue dish. From Rick Stein, the juicy lamb is accompanied by flatbread, tzatziki and pickles Can there be … Continue Reading →