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European Cuisine

  • Avocado Caprese Skillet Chicken

    Avocado Caprese Skillet Chicken

    The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things get totally crazy. When I make a Caprese dish, more often then not lately you’ll also find some perfectly ripe avocados in the mix of things, because why not? Avocados are healthy, they’re creamy, they have a mellow yet incredible flavor, and they pair perfectly with tomatoes, basil and mozzarella. Pile all of that over some garlicky skillet chicken and finish it of with a generous drizzling of balsamic glaze and you’ve got an chicken dish worthy of a holiday meal…yet it’s easy enough for a weeknight meal! You can have this chicken ready in 20 – 25 minutes (especially if you slice the toppings…

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  • Poached salmon & asparagus with wild garlic mayonnaise

    Poached salmon & asparagus with wild garlic mayonnaise

    Prep: 25 mins Cook: 35 mins Serves 6 Ingredients about 450g fat asparagus spears (after snapping off woody ends) 1 skinless side of salmon 2 unwaxed lemons, 1 zested and juiced 50g butter cooked new potatoes, to serve For the mayonnaise about 10 wild garlic leaves (optional) 3 large egg yolks 2 tsp English mustard 200ml sunflower oil 200ml rapeseed oil 1 tbsp white wine vinegar white pepper, to taste Method For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water – this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse…

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  • Lemon and thyme pork schnitzel

    Lemon and thyme pork schnitzel

    Serves 4 Prep time 20 minutes Cooking time 10 minutes Calories 554 per serving Ingredients 2 x 180g pork loin steaks 1 large egg 2 tbsp plain flour 75g coarse dried white breadcrumbs (Japanese panko breadcrumbs are ideal) finely grated zest of ½ lemon 15g Parmesan cheese, finely grated 1 heaped tbsp chopped fresh thyme leaves 300ml vegetable oil 2 handfuls of watercress, to garnish 1–2 tsp extra virgin olive oil, to drizzle flaked sea salt freshly ground black pepper Method Place a pork loin steak between 2 sheets of clingfilm and bash it with rolling pin or meat mallet until it is about 1cm thick all over. Remove the clingfilm and cut the flattened steak in half lengthways, then prepare the other steak in the same way. Season the steaks on both sides with salt and black…

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