Work from April, 2013

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Pork Cutlets with Caramelised Pear Sauce

Ingredients: 1 tbsp olive oil 20g butter 6 x 180g french-trimmed pork cutlets 2 tbsp brown sugar 3 medium pears, cut crossways into 1.5cm-thick slices 3/4 cup (180ml) dry white wine 1 cup (250ml) chicken stock 1/4 cup coarsely chopped fresh sage Method: 1.  Heat oil and half the butter in large heavy-based frying pan; cook pork, in batches, until ...

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Chicken Parmigiana

  Ingredients: 1.5 kg chicken thigh fillets 1 jar (575g)  pasta sauce 3 tbsp olive oil 2 cups grated mozzarella cheese salt and pepper, to taste Method: 1.  Season the chicken with salt and pepper.  Heat oil and cook the chicken, in batches for 2-3 minutes, then remove. 2. ...

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Scrambled eggs, Spinach and Salmon

    Ingredients: 6 eggs 1/4 cup thickened cream 40g butter 150g packet baby spinach 4 thick slices helgas wholemeal bread, toasted 100g smoked salmon slices 1 tbsp dill, chopped Method: 1.  In a large jug, whisk eggs and cream together.  Season to taste. 2.  Melt half the butter in  a medium frying pan on medium heat.  Saute' spinach 1-2 minutes, until ...

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Almond and Apricot Couscous

  Ingredients: 1-1/2 cups couscous 1-1/2 cups boiling water 50g butter, chopped 1 tablespoon olive oil 1/2 thinly sliced dried apricots 100g slivered almonds, toasted 1/2 cup coarsely chopped fresh coriander leaves 260g jar green olives stuffed with semi-dried tomatoes, drained, sliced 1 tablespoon lemon juice salt and pepper, to taste Procedures: 1.  Combine couscous, boiling water and butter in a large heatproof ...

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