Print Recipe Thai broth seved with spicy crusted pork fillet Serves: 4 – 6 Ingredients 40 mins excluding making of stock 330g pork fillet 20ml peanut oil 15ml five-spice powder 5ml salt BROTH 2 litres good-quality chicken stock 1 red chilli, seeded and sliced 20ml fresh ginger, sliced 10ml fish sauce 3 bunches bok choy
TO DRINK: A chilled dry rosé, such as Solms-Delta Lekkerwijn. CHEAT’S TIPS You can entertain on call with a whole range of bite-sized savoury nibbles. Stock up on…
The crispiness of the noodles adds a lovely crunch to this dish. If you can get hold of fresh shiitake mushrooms they will enhance the dish even…
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
TO DRINK: The grassy, lemon flavours of a semillon is like a squeeze of lemon over the fish and brings out the sweetness of the peas
Print Recipe Herby poached salmon with greens and steamed basmati Ingredients 750ml (3 cups) vegetable stock 1 red chilli, sliced juice and zest of 2 limes 5cm fresh ginger, sliced sea salt and freshly ground black pepper, to taste 4 x salmon fillet portions steamed basmati rice, to serve fresh rocket, to serve sliced red