Our elegant friend, Joëlle Michaud of Boussac, has often made this dish for visiting tour groups and it is always a great success. Remember that the better the quality of the meat, the juicier and tastier the dish. It is a dish that is made traditionally during the Easter festivities in France. According to custom, it is served only with garlic-flavoured white beans and smoked bacon. The bread absorbs a lot of the gravy and provides a tasty side dish.
Penne with veal and Parmesan meatballs is a step up from traditional spaghetti and meatballs. These sophisticated flavours give a whole new appeal to a traditional combination of…
TO DRINK: Uva Mira Chardonnay 2008, with its creamy, vanilla bouquet and nutty aftertaste.
Print Recipe Moules mariniere with pommes pailles Serves: 4 Cooking Time: 1 hour Ingredients 2kg fresh mussels 50ml butter 1 large onion, finely chopped ½ celery stalk 2 garlic cloves, chopped 410ml white wine 6 bay leaves 2 sprigs fresh thyme 190ml (¾ cup) thick fresh cream sea salt and freshly ground black pepper, to
Print Recipe Golden tortilla Serves: 4 Cooking Time: 1 hour Ingredients 1kg potatoes, peeled 23ml (1½ tbsp) olive oil 1 large (200g) onion, thinly sliced 4 garlic cloves, sliced 10 large eggs 180ml (¾ cup) fresh cream sea salt and freshly ground black pepper Instructions 1 Preheat the oven to 180°C. 2 Place the potatoes
TO DRINK: The Foundry Viognier 2007, a rich and spicy wine with lots of earthiness.
Beef entrecote is a deliciously tender cut of meat that’s the perfect steak. The flavourful sauce with delicious dry wine is perfect with this tasty meat.
This delicious dish is adapted from a Women’s Weekly recipe in the Best Food Collection. I use pancetta instead of bacon, but either works just as well. This is a great standby recipe that you can keep changing – in summer, use sun-dried tomato and basil instead of apples and sage, and leave out the cumin. TO DRINK: Raats Family Wines Cabernet Franc 2007: the leafy forest floor notes, elegant firm structure and ripe berry flavours bring out the best in this dish.
TO DRINK: Mosel Riesling, with lightly balanced fruit and acidity.
