ROAST GUINEA FOWL
Often described as “how chicken used to taste” guinea fowl is a traditional bird, simple to cook for a succulent meat with a subtle taste of game. INGREDIENTS 1 … Continue Reading →
Category: MAINS
FLAMMEKUECHEN
Flammekueche is a traditional speciality of the Alsace-Lorraine It is also known outside the region as tarte flambée I guess strictly speaking it is a tart, albeit one that’s cooked … Continue Reading →
BRAISED PORK CHEEKS WITH PORT
These Spanish braised Pork Cheeks are super delicious. Chunks of meat smothered under a dark, rich sauce. The meat is so tender that it fell apart at the touch of … Continue Reading →
SALMON FISHCAKES
This salmon fish cake recipe has the perfect mix of a fluffy middle and crispy bread crumbed exterior, and is further enhanced by serving them with an Anchovy and … Continue Reading →
WHOLE EGGS IN COCONUT MASALA
This is a nice, simple, coconut masala made with whole eggs that are quickly fried before being finished off in the curry. INGREDIENTS 3 tablespoons mustard oil or vegetable … Continue Reading →
STIFADO Rabbit Stew
There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →
FISH STEW WITH GARLIC CROUTONS
This fish stew recipe is quite simple, but the balance of flavors is truly incredible. Similar to the classic French Bouillabaisse. Onions and garlic are the back drop with … Continue Reading →
SALMON EN CROÙTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →