Category: Main Course

Ingredients (serves 4 as a main course)

Method

1. Prepare the Veal: Place each veal escalopes between two sheets of plastic wrap. Gently pound them with a meat mallet until they are about 1/4 inch thick. This helps tenderize the meat.
2. Assemble: Season each slice of veal lightly with salt and pepper. Place a slice of prosciutto on top of each cutlet and press down gently. Place 2 – 4 sage leaves on top of the prosciutto. You can secure them with a toothpick if needed.
3. Dredge: Lightly dredge the assembled cutlets in flour, shaking off the excess.
4. Cooking: In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the cutlets, prosciutto side down. Cook for about 2-3 minutes, until golden brown. Flip the cutlets and cook for another 2-3 minutes until the other side is browned and the meat is cooked through
5. Deglaze: Remove the cutlets from the skillet and set them aside on a warm plate. Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.
6. Finish: Return the cutlets to the skillet, spooning some of the sauce over them. Cook for an additional minute to heat through.
7. Serve: Serve the Saltimbocca hot, garnished with additional sage leaves if desired, and with lemon wedges on the side for squeezing over the top.

Tips

Ingredients (serves 4 to 6 as a main course)

Method

1. Searing the Meat: To make your veal stew, first get a large pot or Dutch oven and heat some olive oil or butter over medium-high heat. Add the veal and sear them until browned on all sides. Do this in batches if necessary to avoid overcrowding the pan. Remove the meat and set it aside.
2. Sautéing Vegetables: In the same pot, add the chopped onion, sliced mushrooms and garlic. Sauté until the onion is translucent.
3. Simmering: Return the browned veal to the pot. Add the bouquet garni and pour in the stock, ensuring the meat is covered. Bring to a gentle simmer, cover the pot, and cook for about 45 minutes or until the veal is tender. If using pearl onions and the mushrooms, add them halfway through the cooking time.
4. Preparing the Sauce: Once the veal is tender, remove the pot from the heat. Discard the bouquet garni. In a separate bowl, whisk together the heavy cream, egg yolks, and lemon juice. Gradually add a ladleful of the hot cooking liquid to the cream mixture to temper it, then stir this mixture back into the pot.
5. Final Cooking: Return the pot to a low heat and stir gently until the sauce thickens slightly, being careful not to let it boil. Season with salt and pepper to taste.
6. Serving: Serve your veal Stew or Blanquette de Veau over rice, pasta or with some warm crusty bread to soak up the delicious sauce.

Ingredients (serves 1 as a main course)

Method

1. Preparation: Remove the T-bone steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.
2. Seasoning: Generously season both sides of the steak with salt and freshly ground black pepper. At this stage drizzle with olive oil and gently rub all over to make sure the seasoning sticks.
3. Preheat the Grill Pan: Heat a griddle or cast-iron skillet over high heat. Make sure it’s very hot before you add the steak.
4. Cooking the Steak: Once the pan is hot, place the T-bone steak on it. Let it sear without moving it for about 4-5 minutes for medium-rare. If your steak is thicker, you may need to cook it a bit longer. Flip the steak using tongs and cook the other side for another 4-5 minutes. You can add crushed garlic cloves and fresh herbs to the pan for additional flavor during the last few minutes of cooking.
5. Check for Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for about 130°F (54°C). Adjust cooking time if you prefer it more or less done.
6. Resting: Once cooked to your liking, remove the steak from the pan and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute making your steak incredibly juicy and tender.
7. Serve: Slice the steak against the grain and serve it with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad.

Ingredients (serves 4 – 6 as a main course)

Method

1. Brown the Rabbit: To make your rabbit stew, first get a a large pot and heat the olive oil over medium-high heat. Add the rabbit and brown them on all sides. Remove the rabbit and set aside.
2. Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are soft. Add the garlic and bayleaves, cook for another minute.
3. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.
4. Add Remaining Ingredients: Return the rabbit to the pot. Add the chicken or vegetable broth, diced tomatoes, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours, or until the rabbit is tender.
5. Cook Fettuccine: In a separate pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
6. Finish the Stew: Once the rabbit is tender, remove the bay leaves and adjust seasoning if necessary. If you want a thicker stew, remove the meat from the bone and  let it simmer uncovered for a few more minutes.
7. Serve: Spoon the rabbit stew over a bed of fettuccine. Garnish with fresh parsley.

Ingredients (serves 4 – 6 as a main course)

Method

How to prepare your chicken

1. Preheat Oven: To prepare your crispy skin chicken thighs, first preheat your oven to 425°F (220°C).
2. Prep Chicken: Pat the chicken thighs dry with paper towels. This helps achieve a crispy skin. Season both sides with salt, pepper, garlic powder, and paprika.
3. Sear Chicken: In an oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown
4. Bake: Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 10-15 minutes or until the internal temperature reaches 165°F (75°C).
5. Rest: Let the crispy skin chicken thighs rest for a few minutes before serving. Garnish with fresh herbs

Ingredients (serves 4 as a main course)

Method

1. To make this delicious Fettuccine With Foie Gras And Black truffle, first dice the foie gras into medium size pieces and set aside.
2. Slice the black truffle into thin slices and set aside.
3. Add the foie gras to a hot skillet and cook until browned and crispy, about 1-2  minutes on each side. Remove the foie gras and set it aside on a plate to rest.
4. Add the butter, shallots and mushrooms to the pan and sauté for 2 minutes.
5. Then add the Tokaji wine to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom of the skillet as these will add great depth of flavour.
6. In the meantime, cook the fettuccine pasta according to the package instructions or until it is al dente. Drain and set aside.
7. Bring the sauce to a simmer and cook for 5-7 minutes until it has reduced and  thickened slightly.
8. Add half of the sliced black truffle to the sauce and gently simmer for another 2-3 minutes until the truffle has infused the sauce with its flavour.
9. Season the sauce with salt and pepper to taste.
10. Add the cooked fettuccine pasta to the skillet and toss to coat it with the sauce.
11. Divide the pasta among serving plates and top with the crispy foie gras and grated Parmesan. Sprinkle with fresh chives and drizzle with truffle oil for extra umph. 
12. Serve immediately and enjoy your delicious fettuccine with foie gras, black truffle and Tokaji wine sauce!

Ingredients (serves 2 as a main course)

Method

1. To make our Traditional Carbonara, first separate the eggs and set aside. 
2. Dice the smoked pancetta into generous chunks and render down the fat until crispy over a medium heat using a non-stick dry saucepan. You do not need to use any oil or butter as the pancetta will cook in its own fat.
3. Remove the pancetta from the pan and set aside on some kitchen roll.
4. Boil the Fettuccine according to the instructions on the packet in generously salted water. I always recommend serving your pasta al dente.
5. Add the Fettuccine to the rendered fat and add half a ladle of the pasta water. Remove from the heat completely 
6. Add the eggs slowly and make sure you stir the dish so it doesn’t turn into scrambled eggs. Stirring will help cool the dish down.
7. Add both the parmesan and pecorino cheese to the pan. Keep stirring for another minute to bind everything together.
8. On a low heat, reheat the dish if needed and add the crispy pancetta to the mix.
9. Taste and season with salt and a lot of black pepper.

Ingredients (serves 4-6 as a main course)

Method

1. To make our Slow Cooked Rabbit Legs With Lentils, first generously season the rabbit legs all over with salt and pepper. Make sure you cover the legs completely.
2. Add 3-4 tbsp olive oil to a large oven proof dish and sear the rabbit legs over a high heat until golden brown. Then set aside.
3. Heat the oven to 200C.
4. Add another dash of olive to the same dish you used to sear the rabbit legs in and saute all the vegetables, garlic, smoked pancetta and bouquet garni for 5 minutes.
5. Return the rabbit legs to the dish arranging them tightly. 
6. Pour in the white wine and cook for another 3 minutes to cook off the alcohol.
7. Next add the stock. If needed, add a splash of water to make sure the meat is completely covered.
8. Cover the dish with tin foil or baking paper to ensure any steam will not escape. Then put the lid on your dish.
9. Cook in the oven for 10 minutes at 200C then lower the temperature to 160C for another 1.5-2 hours. Check after an hour and a half to see if the rabbit legs are cooked through.
10. Use a fork to prick each leg. If the meat is fully cooked, the fork should penetrate the meat effortlessly and come out just as easily.
11. Remove the rabbit legs and set them aside. Cover with tin foil to keep them warm.
12. Strain off half of the cooking liquid into a saucepan. Reduce this over a medium to high heat for approximately 10 minutes to create a tasty jus that will finish off your dish nicely. 
13. With the remaining half of the cooking liquid which contains the cooked vegetables, add in the cooked lentils and gently warm through. 
14. Plate up the lentil stew placing the rabbit legs on top. 
15. Finally pour over the jus and sprinkle a generous amount of smoked paprika over the rabbit for an extra layer of delicious flavour.

Ingredients (serves 4 as a main course)

Method

1. When making your Transylvanian Garlic Pork T-Bone steak with Cucumber Salad, it is good to try to do some of the preparation the night before. Place the sliced cucumber in a sieve over a mixing bowl and sprinkle generously with sea salt. Mix thoroughly and leave in the fridge for 2 hours or ideally overnight. This will help remove the excess moisture from the cucumber. Discard the liquid.
2. Slash the pork skin and fat on the side of each steak with a sharp knife being careful not to cut into the meat.
3. Rub the Pork T-bones with garlic, salt and pepper and drizzle them with olive oil and a splash of white wine. Make sure the meat is well coated. Cover with cling film and chill in the fridge for at least 2 hours. If you are after maximum flavour try and leave them overnight.
4. Remove the meat from the fridge 1 hour before cooking to bring it up to room temperature. 
5. Heat the BBQ to 160-180C grill temperature
6. Using a BBQ tong, lift the steaks up and let the excess oil run off the meat before placing it on the hot grill. This will avoid oil dripping on the hot coals and catching fire causing your steaks to char too quickly on the outside and be underdone on the inside.
7. Grill the steaks for 6-8 minutes on each side or until they are nice and golden brown 
8. Pile the steaks on top of each other matching the skin and fat together. Using your tongs, stand the steaks on their side and grill for 2-3 minutes . This will render or melt the fat so the skin goes lovely and crispy.
9. If you can’t do all the steaks together, do them individually. It is well worth the effort to ensure the fat is cooked properly and has that extra crunch. Trust us, you won’t regret it.
10. Once you are happy with your steaks, remove them from the grill and let them rest while you prepare the salad.
11. Place your cucumbers in a salad bowl and stir in the sour cream and freshly ground pepper. Add the spring onions, stir again, taste and adjust the seasoning if needed.
12. Time to plate up your Transylvanian Garlic Pork T-Bone steak! Sprinkle the pork steaks with oregano and lightly dust your cucumber salad with some smoked paprika.
13. Serve with a wedge of lemon

Ingredients (serves 6 as a main course)

Method

1. To make Confit Duck Legs with Sarladaise Potatoes, first submerge the vacuum-packed confit duck legs in warm water for 20 minutes to melt the fat. This will help separate the fat from the pre-cooked duck legs and avoid breaking the meat off the bone
2. Set the duck fat aside to use later when roasting the potatoes
3. Par-boil the potatoes in salty water with the bay leaves. Once done, drain off the water and let the potatoes cool down. When the potatoes are cold enough to handle, cut them into thick slices
4. Heat 3 tbsp of duck fat over a medium heat in a large frying pan or roasting tray and add the potato slices along with a splash of white wine
5. Cook the potatoes for 20-25 minutes on a low heat gently moving them around. The potato slices will absorb some of the duck fat so you may need to top up the fat a little at a time if needed 
6. While the potatoes are cooking, preheat the oven to 180C. Place the duck legs on a baking tray lined with tin foil. This will save you time and elbow grease when it comes to washing up later! Pop the duck legs in the oven for about 25-30 minutes so the skin can crisp up
7. After 20 minutes, scatter some rosemary – stalks and all – over the duck legs. Baste the legs by spooning some of the rendered fat over them
8. Back to the potatoes. Once they start to break up and begin to turn golden, add the sliced garlic but keep the heat low for now. Stir occasionally and cook for a further 10 minutes
9. Then increase the heat to medium high so that the potatoes start to fry or sauté. Again stir regularly to prevent them burning
10. By this time your duck legs should be ready. Remove from the oven and let them rest for 10 minutes while you finish off the potatoes
11. Once the potatoes are golden brown all over and some of the broken pieces are nice and crispy, add the parsley and season with freshly ground black pepper and sea salt. Give the potatoes one final stir and remove them from the heat
12. Serve the confit duck legs and sarladaise potatoes on a large platter and let everyone help themselves