by Michael Hatcher | Jun 22, 2021 | Laura Sharrad Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Vongole Laura Sharrad Ingredients: 4 roma tomatoes ½ brown onion, finely diced 2 garlic cloves, finely diced 1 tbsp chilli oil ½ cup white wine 500g goolwa pippies 1 cup parsley leaves, chopped 250g fresh taglierini or linguine 1 lemon, juice only 50g unsalted butter...
by Michael Hatcher | Jun 21, 2021 | Chicken Recipes, Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 6
Best Ever Cotolette Laura Sharrad Ingredients: 6 chicken thighs 3 cups fresh breadcrumbs ½ bunch parsley 100g parmigiano cheese 2 garlic cloves Sea salt Black pepper Flour, for dusting 2 eggs Method: Blitz the parsley, cheese and garlic into a fine crumb and mix...
by Michael Hatcher | Jun 16, 2021 | Chicken Recipes, Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 6
Yuzu Mayo Chicken Yakisoba Laura Sharrad Watch the full recipe below Ingredients: Recipe brought to you with the help of our friends at Asian Inspirations 200g Hakubaku Organic Yakisoba Noodles 150g chicken breasts (thinly sliced) 80g shimeji mushrooms (roughly cut) 8...
by Michael Hatcher | Jun 15, 2021 | Beef Recipes, Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 6
Wagyu Carpaccio, Enoki Mushrooms and 62 Degree Egg Emulsion Laura Sharrad Ingredients: Ponzu: Mirin 80g Rice vinegar 50g Soy sauce 400g Bonito flakes 50g Lemon juice 50g Yuzu juice 50g Kombu 1 each Salted Egg Emulsion: 62 degree celsius egg yolk 5 each Grapeseed oil...
by Michael Hatcher | Jun 11, 2021 | Laura Sharrad Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Tuna Tartare Laura Sharrad Ingredients: 150g Raw Bluefin Tuna, sashimi grade ½ shallot, finely diced ½ lemon juice 1 tbsp diced gherkin 1 tbsp diced chilli, de-seeded 1 tsp fresh dill, finely chopped 1 tsp chives, finely chopped 2 tbsp soy sauce 1 tbsp whole egg...
by Michael Hatcher | Jun 9, 2021 | Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Gnocchi with Pesto Laura Sharrad Ingredients: 1kg royal blue potatoes, boiled and mashed 250g 00 flour Salt Pesto: 200g picked basil leaves 80g pine nuts 50g grated parmigiano reggiano 250ml extra virgin olive oil 2 garlic cloves Sea salt flakes Freshly cracked black...
