by Michael Hatcher | May 14, 2021 | Laura Sharrad Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 6
Carbonara Laura Sharrad Watch the full recipe below Ingredients: 250g fresh pasta 3 large free range eggs 40g parmigiano cheese 150g smoked pancetta / guanciale Sea salt flakes Black pepper Method: In a mixing bowl, whisk the eggs, parmigiano cheese, salt and pepper....
by Michael Hatcher | May 14, 2021 | Beef Recipes, Matt Sinclair Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 6
Crumbed Lasagne Bites Matt Sinclair Ingredients: Makes 12-24 Leftover Lasagne ¼ cup plain flour 2 eggs 1-2 cups Panko crumbs Anchovy Mayonnaise 1 large egg yolk 1 tsp Dijon mustard ½ tsp lemon zest 2 Tbsp lemon juice 1 cup light extra virgin olive oil 6-7 anchovy...
by Michael Hatcher | May 14, 2021 | Mike Reid Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Double Chocolate Chip Cookies Mike Reid Watch the full recipe below Ingredients: 250g Plain Flour 1 tsp baking powder 1 tsp sea salt 125g Butter, unsalted 125g Light brown sugar 125g Caster Sugar 1 large Egg 1 tsp vanilla extract 100g Dark chocolate block 100g White...
by Michael Hatcher | May 13, 2021 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Japanese Pancake (Okonomiyaki) Chef Mark Watch the full recipe below Ingredients: This recipe is brought to you by our friends at Asian Inspirations Serves 2 240g cabbage (finely chopped) 80g spring onion (finely chopped) 160g squid tube (finely chopped) 3 tbsp...
by Michael Hatcher | May 13, 2021 | Chicken Recipes, Laura Sharrad Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 6
Lasagna Laura Sharrad Ingredients: 2 brown onion, finely diced 2 garlic cloves, chopped 2 carrots, finely diced 2 celery sticks, finely diced 100g pancetta, finely diced 4 x 400g tins chopped tomatoes 4 fresh bay leaves 1 sprig rosemary, finely chopped 1/4 bunch sage,...
by Michael Hatcher | May 12, 2021 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Sardines with Black Bean and Ginger Karen Chan Ingredients: 110g Safcol Sardines in Springwater, drained 2 tbsp oil 1 clove garlic, sliced 2 slices ginger, julienned 2 spring onions, cut to 2cm lengths 1 tbsp brandy (you may substitute this with Chinese cooking wine)...
