Ingredients 3x Zucchinis 1x Aubergine 2x bunches of baby carrots lasagne sheets 1x tin of cherry tomatoes 1x punnet of truss tomatoes 1 cup of grated cheese Sourdough breadcrumbs 50g butter 50g flour 500g milk Method Thinly slice zucchinis and aubergine Grill all veggies on the hot plate. Do carrots first and then put them in... Continue Reading →
Turkey Brine
Martha Stewart inspired turkey brine. INGREDIENTS 7 quarts (28 cups) water 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds 1 tablespoon dried juniper berries 2 tablespoons whole black peppercorns 1 tablespoon fennel seeds 1 teaspoon black or brown mustard seeds 1 fresh whole turkey (18 to 20 pounds), patted... Continue Reading →
Mark’s Mix Grain Salad
INGREDIENTS 1 cup of cooked brown rice 1 cup cooked quinoa 1 tin lentils - drained & rinsed Toasted almonds Sunflour seeds Pumpkin seeds sesame seeds Pommi Granite Roasted Pumpkin Roasted Beetroot 1/2 bunch chopped parsley/corriander spring onions raisens tabasco Honey Lemon Juice Olive oil Soy sauce Salt and pepper
Pims Fizz
Pims 30ml Elderflower Liquor 30ml Orange Cucumber Strawberries Mint Lime
Chunky Chicken Pesto
INGREDIENTS 1 Bunch of Basil- Stalks included 4 Cloves of Garlic 50g of Parmesan 85g of Pine Nuts 40g of Rocket Olive Oil 700grams chicken tenderloins 300ml Cream Penne Pasta METHOD Pesto 1.Toast your pine nuts on a medium to hot heat with olive oil and salt. 2.Once toasted, place them on a paper towel... Continue Reading →
Bistro 381 