This makes a great side dish.
2010-04-09 14:42:19 Serves: 6 Difficulty level: Easy Time: 1 hour 10 min TO DRINK: Bouchard Finlayson Pinot Noir 2008, with touches of spice, dark berries and an extremely elegant finish. Ingredients: ROAST VEGETABLES 500g butternut, cubed 380g baby marrows, thickly sliced 450g button mushrooms, cut in quarters 45ml (3 tbsp) fresh thyme, stalks removed salt and freshly ground black pepper, to taste 2 garlic cloves, finely chopped 20ml (4 tsp) butter 45ml (3 tbsp) olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 6 sheets phyllo pastry 45ml (3 tbsp) butter, melted 4 large eggs, lightly beaten 300g fresh ricotta 250ml (1 cup)…
Print Recipe Quinoa with beetroot and plums Serves: 6 Cooking Time: 45 minutes Ingredients 3 plums, stoned and quartered olive/avocado oil, for drizzling salt and freshly ground black pepper, to taste 250g quinoa 450ml vegetable stock 200g baby beetroot, peeled and quartered 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped 60ml (¼ cup) fresh mint,
Rustic tarts with a polenta crust and a sweet jam and citrus filling COOK’S TIP The pastry is very fragile and requires you to work quickly. If it…
The texture and flavour of the chicken liver pâté is so mild that even those not usually inclined to liver may consider it. Serve with hot toast.
This new combination is surprisingly well matched. Give it a go!
TO DRINK: The clean and bold character of vodka will bring the complex flavours together – go for Van Gogh Original
TO DRINK: Amani Atkinson Ridge Chardonnay 2006 will stand up to the creamy coleslaw and complement the chicken nicely.
Print Recipe Cauliflower, mascarpone and truffle purée Serves: 6 Cooking Time: 20 mins Ingredients juice of 1 lemon 2 medium heads cauliflower, cut into florets 4 unpeeled garlic cloves, roasted until soft 125ml (½ cup) mascarpone salt and ground white pepper, to taste 60ml (¼ cup) truffle oil truffle shavings (optional), to serve Instructions 1