Tag: Main
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Shrimp and Feta Saganaki
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In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. The dishes are named for the frying pan in which they are prepared, called a saganaki, which is a diminutive of sagani,…
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Seafood and Wild Mushroom Pasta
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The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over. Plate…
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Rosemary and Thyme Wedges
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Oven baked potato wedges make a change for a chip and have a larger surface area so are better for keeping more flavour intact. If you don’t have a non-stick baking tray simply use parchment paper. These truly are so simple but you really should remove the starch for 10…
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Roasted Lamb Shoulder
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British Lamb tmay just be the best available and given the choice shall always be the first choice. Lamb, a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. (From July 1, 2019, the Australian definition is “an ovine animal that: (a)…
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Poulet Aux Morilles et Sauce au Xérès
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This dish is from the Besançon region, home to the Bourgogne-Franche-Comté, it is a simple and a very tasty dish, with a rich, but not overly heavy sauce.