Modern Meatloaf with Middle Eastern Flavours
Meatloaf is such a winner with all ages. Add some spices and hey presto: you’ve got a delicious, contemporary meal […]
Meatloaf is such a winner with all ages. Add some spices and hey presto: you’ve got a delicious, contemporary meal […]
Sean Kelly from Dominick Kelly’s butchers in Newport showed me how Black pudding was traditionally made from flaked oatmeal, chopped onion, […]
I have adapted a French technique of hot marinating the meat in these beef and red wine pies. The flavour in […]
Serves: 6
Preparation: 35 minutes
Cooking: 45 minutes
1 tablespoon (20ml) extra virgin olive oil
500g lamb mince
1 onion, finely chopped
1 carrot, […]
This dish has all the flavours of authentic roast duck with an additional sauce. You will need […]
Servings: 8
Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes
Ingredients:
2.5kg standing rib of beef with 5 bones (bone in rib […]
Serves a crowd
Cooking Time: 80 minutes
Preparation Time: 20 minutes
Ingredients:
1 x 7kg leg of ham
¼ cup whole cloves
½ cup (175g) honey
1 tablespoon Dijon mustard
1 tablespoon (20ml) […]
As a fan of Australian native spices, I was delighted to use them with another indigenous product, pearly meat from the Pinctada Maximum oyster which […]
Arní sto fórno argá psiméni may yahórti kai féta salsa
Lamb is glorious in Greece. We had long cut cutlets cooked over the open charcoal fire […]
I cooked this with the beautiful backdrop of Arthur Boyd’s property, Bundanon and took inspiration from the cattle farm and landscape to create a dish […]