Serves 2 Ingredients 2 x 200gm Eye Fillet Steaks 1 bunch of fresh Thyme Garlic Cloves 3 or 4 new […]
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Recipes
Method: Preheat your oven to 180° C. Remove your lamb from the refrigerator and allow to reach room temperature on […]
Shallot (thin sliced) 2 ea Vegetable oil 3 1/2 tablespoons Water 4 teaspoons Fish sauce 2 tablespoons Vietnamese mint 16 – […]
egg noodle 400g (for both deep fried and boiled in how water 1min) coconut milk 600mL to 1 litre chicken […]
Mix all together in a bowl and either fill the cavity of a boneless lamb leg or flatten out the butterflied leg and place all the stuffing in the centre before rolling up and tying.
Slice a hole through the skin horizontally and skewer with rosemary stalks, drizzle with al browns lemon and fennel oil and season with salt and pepper.
Place baby Beetroot and onion rings in dish, drizzle with olive oil and season with S & P. Cook 15-20 minutes then remove Onion rings when done-set aside, cook Beetroot further 10 minutes till done, also remove & set aside with onion to keep warm.
Minced Pork 200g ea For the Paste: Garlic 4 cloves peeled Shrimp paste 1/2 teaspoon Shallot 2 finely chopped Dried chilli […]
Ingredients • 1 teaspoon ground Cinnamon• 1 teaspoon ground Ginger• 1/2 teaspoon Turmeric• 1/2 teaspoon Black Pepper• 1 1/4 teaspoons Salt• 3 tablespoons plus 1/4 cup […]
Heat the stock, sherry, sherry vinegar, bay leaves, thyme and peppercorns in a large saucepan with one litre of water. […]
This recipe is adapted and was given to us by Mikey Hannah, executive chef at Mangapapa Lodge in Hawkes Bay. […]
1 packet 500g Beef Stirfry (sliced into thinner strips) 1 tin tomatoes, chopped 2 tins hot chilli beans 1 onion […]
Ingredients: 750 gms parsnips 1 ripe pear 2 Tbsp wholegrain mustard good knob of butter grating of fresh nutmeg 1/3 […]
