Thyme Roasted Loin of Lamb
Finely chop the mushrooms. Melt 25 g (1 oz) butter in a saute pan and add the mushrooms and garlic. Cook, stirring, over a high heat for 4-5… Read More »
Sauteed Liver with Sage and Apple
Cut the liver into slightly smaller pieces. Sprinkle the flour onto a flat plate and coat the liver slices well on all sides. Heat 30 ml (2 tbsp)… Read More »
Calf’s Liver with Grapes and Madeira
Finely chop the onion. Peel and halve the grapes; remove the pips. Melt half the butter in a frying pan and fry the onion until golden. Add the… Read More »
Basil and Citrus Veal Escalopes
Place the veal escalopes between two sheets of greaseproof paper and pound with a wooden rolling pin until about 3 mm ( 1/8 inch) thick. If very large, cut them… Read More »
Chilli Beef with Noodles
Trim the steak of any excess fat. Cut into bite-sized pieces. Halve, core and deseed the pepper and cut into similar- sized pieces. Divide the broccoli into small… Read More »
Steak and Kidney Kebabs
Put the button onions in a saucepan, cover with cold salted water, bring to the boil and cook until almost tender, about 10-15 minutes. Drain and refresh under… Read More »
Mango Sorbet
Peel the mangoes and remove the flesh from the stones. Puree the flesh in a blender or food processor. Press through a sieve. Mix with the sugar syrup… Read More »
