If you don’t already add whiskey to most of your food, these slow-roasted Irish whiskey and thyme sticky beef short ribs will convince you to start doing so.…
Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt
Print Recipe Chicken, haloumi and preserved lemon skewers Serves: 4 Cooking Time: 40 mins Ingredients 2 x 200g chicken breast fillets, trimmed and cut into pieces 500g haloumi, cut into pieces 60ml (¼ cup) lemon juice 30ml (2 tbsp) olive oil 30ml (2 tbsp) chopped preserved lemon rind 2 garlic cloves, crushed sea salt and
To drink: The high acidity in the fruit, coupled with the richness of the sauce, will be delightful with the semisweet sparkler JC le Roux La Fleurette.
Add some extra flair to your gourmet dinner party by serving a few of these mini duck and mushroom pies with wine and gooseberry sauce as starters. The flavour…