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
Paella is easy entertaining for a larger crowd. Our version boasts a host of different meats, which are seasoned to perfection and delicious with creamy risotto rice. This filling…
Seared tuna rice paper wraps are a delicious light lunch. The Asian-inspired flavours add quite a taste punch in their combination of zesty, salty and fresh. Believe it…