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| Title: Filet de boeuf dubarry |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: beef |
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| Roast beef fillet with cheese and cauliflower. Serves 6 |
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Filet de boeuf dubarry
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| Title: Braised Pork |
| Origin: English |
| Course: Main |
| Type: Meat |
| Main Ingredient: pork |
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| Heat the oil and the butter in a large saucepan or a flameproof casserole dish which is big enough for the meat. |
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Braised Pork
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| Title: Cauliflower Champ |
| Origin: English |
| Course: Main |
| Type: Vegetarian |
| Main Ingredient: cauliflower |
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| Melt the 25g (1oz) butter in a saucepan until bubbling. Add the cauliflower florets and cook |
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Cauliflower Champ
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| Title: Cauliflower Curry |
| Origin: English |
| Course: Main |
| Type: Vegetarian |
| Main Ingredient: cauliflower |
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| Puree the onion, garlic, ginger and chillies in a food processor. Heat the oil in a large, thick-based pan |
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Cauliflower Curry
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| Title: Crunchy Cauliflower Cheese |
| Origin: English |
| Course: Main |
| Type: Vegetarian |
| Main Ingredient: cauliflower |
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| Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. |
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Crunchy Cauliflower Cheese
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| Title: Herbed Cauliflower Bake |
| Origin: English |
| Course: Main |
| Type: Vegetarian |
| Main Ingredient: cauliflower |
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| Preheat oven to Gas Mark 4/180C/350F. Cook the cauliflower until it becomes tender. Drain and keep warm. |
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Herbed Cauliflower Bake
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| Title: Hot Anchovy Dip |
| Origin: English |
| Course: Starter |
| Type: Fish |
| Main Ingredient: anchovy |
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| Cook the asparagus and artichokes and while they are cooling, prepare the remaining vegetables. Cut the cauliflower into florets, discarding the stalks. Cut the peppers in half lengthways and remove the cores and seeds. |
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Hot Anchovy Dip
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| Title: Bagna Calda |
| Origin: Italian |
| Course: Starter |
| Type: Fish |
| Main Ingredient: anchovy |
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| Bite size fresh vegetables eg broccoli, celery, cauliflower, lettuce, cabbage or |
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Bagna Calda
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| Title: Baccala Stew |
| Origin: Italian |
| Course: Main |
| Type: Fish |
| Main Ingredient: Baccala |
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| Heat olive oil in a pan, add garlic, celery, onion and |
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Baccala Stew
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| Title: Christmas - Escargots en Brochette |
| Origin: French |
| Course: Main |
| Type: Meat |
| Main Ingredient: snails |
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| Steam the cauliflower, broccoli, squash and potatoes, separately, until |
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Christmas - Escargots en Brochette
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