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Wednesday, 6 April 2011

Recipes Overview

Pan fried Halibut & saffron stock on courgette & tomato Briam














Bonito Bonito Bonito ! (bonito tuna in 3 ways) *coming soon










Butterflied Whitebait Fritters & Caper Parsley Salsa











Soy & Honey Squid With Yellow Split Pea Puree from Santorini











Caramelised Scallops & Garlic With Lemon-Oregano Oil Fettuccine











Paccheri With Champignons, Ventresca, Cherry Tomatoes & Anari Cheese











Asparagus Samphire & Mackerel Or Tuna Confit Linguini














Ragu of Gurnard with Marsala & Tomato-caper stock










Crisped Halibut With Its Own Stock Reduced, On Roast Garlic & Courgette Puree












Fatty Tuna Slow-Poached In Infused Oil 















Fresh Agnolotti Filled With Wild Mushrooms & pecorino cream In Chive Broth











Tuna Belly Black Gigantes Beans (Ventresca με μαυρους Γιγαντες)










Sea Bass in two ways, with linguine & Sauce Vierge (Λαβρακι με ζυμαρικα)















Beef Fillet Wrapped in Pancetta, On Cavolo Nero & Roast Garlic Aioli












Anchovy reduction - For broccoli, pasta, red or white meats











Sage Lemon Keftedes & Anchovy-Lemon Broth














Pork Belly In Two Ways With Crackling Crisps & Soy



Borlotti Or Green Bean Pennete A La Grecque













Purple Sprouting Broccoli & Anchovy Reduction Linguini











The Awesome Basics pt I ; The Fillet Steak - Beef or Duck Breast











The Awesome Basics (part 1) ; The Trivial Potato






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