SLOVAKIAN PORK STEW WITH ROOT VEGETABLES Ingredients 2 lbs pork shoulder with the skin on 8 cups water 4 tsp salt and pepper 2 stalks of fresh rosemary 1 bay leaf 1 tbsp vinegar 1 tsp thyme and marjoram ½ lb potatoes, peeled and diced ½ cup parsnips (or carrots) ½ cup leeks 1 tbsp […]Read the whole story!
Ingredients 55g unsalted butter 2 tsp minced garlic 1 large onion, roughly chopped 1 cup strong coffee 1 cup soy sauce ¼ cup Worcestershire sauce 3 tbs white wine vinegar 1 tbs crushed red chilli flakes ½ tbs dried oregano Salt to taste 1kg skirt steak Method Melt the butter in a large frying pan […]Read the whole story!
Ingredients 3 punnets mixed small heirloom tomatoes ½ bunch flat-leaf parsley, finely sliced 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper Method Slice the large tomatoes in half and leave the smaller ones whole. Put them in a salad bowl and scatter the parsley. Dress with […]Read the whole story!
The joy of these brownies is when they are not overcooked. They are fudgy because of the ratios but will still go cakey if overcooked. These brownies will keep well in the fridge, given the opportunity! Ingredients 700g dark chocolate (60/65% cocoa) 200g milk chocolate 400g Macacamia nuts, roasted 700g castor sugar 80g cocoa 500g […]Read the whole story!
CHESTNUT CAKE RECIPE Ingredients 50g raisins 3 tablespoons extra virgin olive oil, plus extra for brushing 500g very fresh chestnut flour, stored in the fridge 300g self raising flour 1 teaspoon salt10g pine nuts100g shelled walnuts, coarsely chopped 1 small sprig rosemary Double cream Method Preheat the oven to 220 degrees C. Cover raisins with […]Read the whole story!
The quintessential Venetian dish, for hundreds of years Risi e Bisi was so highly esteemed that Venetians were only permitted to enjoy it on feast days by order of the Doge. Somewhere between a soup and a risotto you don’t have to wait for a feast day to enjoy this quick and easy dish which […]Read the whole story!
CHEESE BISCUITS 125g butter 125g self raising flour 125g grated tasty cheese Salt Cayenne pepper METHOD: Melt butter and pour into dry ingredients. Roll into balls and roll in coconut and cook for approximately 10 minutes at 165 degrees Celsius. Delicious accompaniment to an evening tipple. Editors Note: Last […]Read the whole story!
150g dried figs, coarsely chopped 125mls (1/2) cup red wine 1tbs olive oil 1 large red onion, finely chopped1 clove garlic, crushed 100g sliced prosciutto, thinly sliced crossways 1 x 1.8kg easy-carve lamb leg, string removed 60ml (1/4 cup) olive oil, extra 1tsp sea salt 1.5kg kipfler potatoes, peeled ½ bunch fresh lemon thyme 2tbs […]Read the whole story!