Stews are convenient and a perennial family favourite in many households. My beef stew recipe requires braising the meat for 2 to 3 hours before stewing with carrots and mushrooms in a rich red wine and tomato sauce. I then serve the hot beef stew over creamy mashed potato and carrots.
Author: Chef M
This fantastic main course is without doubt amongst family and friend’s favourites. It does take a little time to prepare, but believe me, it is worth the wait. Cooking the fillet beef in a cocoon of Parma ham and mushroom filling, makes for the most tasty, moist and flavoursome steak that you could imagine. Paired with my vegetable recommendation, you cannot fail to impress your guests.
This traditional Greek lamb dish is an absolute delight and will have your guests coming back for more. This is by far my favourite version of this tantalisingly moreish dish, perfected over many years. I hope you enjoy this as much as I do.
This is a very easy and delicious recipe. Homemade Lancashire hot pot is so much nicer than shop bought. This is my take on this definitive northern gem tweaked and tested over the years.
I would not say this is a traditional Chinese dish it’s more in the spirit of the chicken tikka masala served in Indian restaurants in Britain, and the Mongolian lamb of Australia’s Chinese restaurants. You’d be hard pressed to find a similar, authentic item in a restaurant in China, yet General Tso’s chicken is a staple in American Chinese restaurants. When done well, its balance of flavours is universally appreciated. Try it with a golden ale.
Generally, salady dishes do not go with beer because their ingredients, such as tomatoes and vinegar, tend to be acidic. I was introduced to this tasty flavour combination in a number of Northern Chinese restaurants that have popped up in Sydney. Lager is a lovely choice with this one.
If Elvis ever ate edible cookie dough, it 100 percent tasted like this. It’s a take on his favorite sandwich, which included peanut butter, bananas, and bacon. This dough is full of peanut butter and banana flavor, and the bits of bacon give it a great crunch. It’s just as delicious (well, almost as delicious) without the bacon, if you prefer to leave it out. Spread this on two pieces of bread to eat the cookie dough version of the King’s popular sandwich!
Our monster dough (yes, we always write it entirely in capital letters) is like the everything bagel. It has a little bit of everything in it to make it a dough that’s sweet, salty, and full of flavor. This is my mom’s favorite flavor and one I would never pass up either. If you don’t like any of the toppings that are listed in the recipe, just switch them for a few of your favorites.
I usually plant four or five varieties of eggplant/aubergines a year, from the slender Asian varieties to the larger globes, in a rainbow of colors ranging from creamy white to vermilion to the deepest purple. This vegetable is practically its own food group in Mediterranean cuisine, and is fantastic for food and wine pairing, as its rich flesh and creamy texture work with both white and red wines. If your eggplant/aubergine has a lot of large seeds, remove them after roasting. Sun Gold tomatoes add sweetness and vibrant color to the dip, and parsley adds a fresh component. A sparkling…
Three fig trees grow in my garden, including a green Kadota variety whose branches I can see from my dining room window. In five years, this tree has grown twice as big as the other two, and its fruit is sweet, luxuriant, and plentiful, yielding one crop in late summer and another one, smaller and sweeter, in the fall. This tart works with whatever fresh fruit is in season. I love it with summer raspberries, but in the fall, delicate and honeyed Kadota figs are perfect. If you can’t find them, Black Mission figs can be substituted. Accompany the tart…