Crisp potato wedges with chimichurri are golden, crunchy and deliciously seasoned. The Argentine chimichurri sauce is traditionally served with grilled meat but the fresh flavours really liven up these crisp wedges. A very tasty side!
Duck and cherry pie really is a mouth-watering dish. Duck meat is known for its richness, which makes it absolutely perfect for tender pie filling. Cherries add a…
Print Recipe Poussins with porcini and couscous stuffing Serves: 4 Cooking Time: 1 hour Ingredients salt and freshly ground black pepper, to taste 4 poussins (baby chickens), rinsed and dried 1 lime STUFFING 25g dried porcini mushrooms 125ml (½ cup) couscous 45ml (3 tbsp) olive oil 125ml (½ cup) almonds, chopped 60ml (¼ cup) sultanas
Granadilla and lemon tart with lime-scented shortcrust pastry is a unique citrus pastry. Zestier than traditional lemon tart and with a specially flavoured pastry, it’s definitely worth a try. Great as an after-dinner sweet treat or an afternoon tea feature.
Print Recipe Pickled cucumber and runner beans Ingredients 1 cucumber, peeled 100g runner beans, very thinly sliced PICKLE 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) castor sugar 1 small red onion, very finely diced a pinch of salt and white pepper 15ml (1 tbsp) chives, thinly sliced Instructions 1 Peel ribbons of cucumber
Print Recipe Spanish Calamari Ingredients CHILLI BUTTER 50g butter, softened 2 red chillies, seeded and finely chopped 8 sprigs fresh coriander, chopped 20g red onion, finely chopped 10g garlic paste PINEAPPLE AND PRUNE SALSA ½ fresh pineapple, cubed 5 sprigs fresh coriander, finely chopped 5 prunes, seeded and chopped 5ml (1 tsp) black sesame seeds
Squeeze the seeds from a couple of sour figs and for every tablespoon of seeds, mix it with a tablespoon of very finely diced red onion. Add a sprinkling of black pepper. Put a teaspoon of this on every oyster.
Beef tamales are a staple throughout Mexico and Central America. A corn maize meal known as masa harina is made into a paste, often incorporating slow-braised beef or pork. The paste is traditionally placed in corn husks and steamed. A bit of effort goes into these tamales but it’s worth it. As masa harina is hard to track down, for a close substitute we suggest grinding corn tortillas into a fine powder.
This is an easy way of preparing fennel and the gratinéed fennel baked in double-thick cream end product is rich and creamy – pure winter indulgence!