Let’s learn about a new technique about how to thicken and flavour a sauce.
Chicken in Pine Nut & Saffron Stew
Tuesday, 6 July 2010 By 6 Comments
Grilled Chili & Soy Marinated Prawns
Monday, 31 May 2010 By 6 Comments
Slow Roast Chicken Stuffed with Rice, Pecans, Pine Nuts & Raisins
Tuesday, 27 April 2010 By 8 Comments
White Chocolate Panna Cotta
Monday, 5 April 2010 By 11 Comments
I am always a bit stumped when Easter comes around. What exactly do you cook when the time comes?
Traditional Irish Lamb Stew
Tuesday, 16 March 2010 By 3 Comments
With St. Patrick’s Day just around the corner, it seemed apt to post a traditional Irish recipe.
7 Hour Slow-Roast Shoulder of Lamb
Wednesday, 3 March 2010 By 15 Comments
Can you remember the last memorable meal you had? I mean, so memorable, but you will remember it for the rest of your life and you will forever have fond memories of it…
Lamb Shanks Braised in Red Wine
Wednesday, 24 February 2010 By 6 Comments
For me shank is the best cut of the lamb. When cooked correctly it is meaty, fall-off-the-bone tender who can possibly resist?
Beef Pastitsada
Tuesday, 16 February 2010 By 4 Comments
Italians aren’t the only ones who like to use tomatoes in their cooking – the Greeks do too!
Lamb & Haricot Bean Stew
Tuesday, 2 February 2010 By 5 Comments
Maybe not the most visually appealing dish around but there definitely is no compromise on the flavour front.
Ham in Coca Cola
Friday, 18 December 2009 By 15 Comments
