A classic French beef and red wine stew - comfort food at its best and a great way to add, or hide, extra veg in the dish.
Formed into a sausage, the turkey confit combined with the sweet sour flavour of roasted apple and dried cranberries, plus a slight warmth from the generous glug of cherry vodka in the sauce, becomes something out of this world!
As a celebration of passion for life, the jelly is filled with Champagne and set in the RS jelly mould inspired by mountains to remind us to challenge ourselves to overcome our fears.
While the terrine is easy to make - takes only 4 ingredients, it is big on flavour from the smoked salmon and the already herbed goat's cheese.
Duck rilletes is a flavourful corase pate-style dish which goes well as a sandwhich spread or served as part of a charcuterie board.
A 5 ingredient cheat's version of the classic, with some gorgeous South East Asian flavours.
[Guillaume Brahimi's] amazing country style terrine from an amazing cookbook by an amazing man. Cone shaped of course!
Caramel and coffee cream Crunch-in-mouth is delicious, and assembling the Masterchef tower of terror is quite easy once you know how!
A delicious French onion soup that's child's play to make, from Little Kitchen Around the World kids cookbook.
Chanterelles, or Girolle, are a wonderful addition to grilled chicken or steak, but if you're on a budget try them in these flavourful little dumplings. Delicious!
Neil Perry's Cafe de Paris butter is absolutely sensational and easy to make at home. Steak will never be the same!
The soup is spiked with a good amount of 20 year old port and served with fire-toasted blue cheese toasts. Heavenly.
The pork belly country-style terrine is rich, fragrant and moist, drizzled with some drippings and served with juicy, sour beetroot relish it's a perfect Winter's supper meal.
Adapted from Mireille Guiliano's French women don't get fat. A magical leek soup that's simple to make yet so beautifully satisfying for the tastebuds and the tummy.
Fish en papillote is great fun to eat, it takes care of itself in the oven in around 20 minutes and it's brilliantly non-smelly! Perfect school night dinner and a delicious meal for both grown ups and kids.
The flavours of the light tomato broth are a perfect backdrop of sweet and sour to the sweet, slightly creamy flavour of the seafood. Fresh herbs add an extra dimension to both the flavor and the delicate appeal of the dish.
May 30, 2012
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