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| Taste the south |
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Here it is the best part: Cooking lovely food!
The love of food is a universal passion that transcends age, uniting people around the world.
Cook at home for your families or dine out with your friends, eating is a ritual that shapes our lives.
On this page we want to give you some ideas how to enjoy our specialties.
Simple and tasty are our recipes, but free to you to add your own touch, because the best recipes are only the one you make yourself. |
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The Starters |
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| Meats |
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| Fishes |
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| Desserts |
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| The Starters |
Salami & Olive Canapés (15min) Makes 16.
1/ Toast the bread on both sides and remove the crusts.
2/ Butter one side then cut into quarters (either squares or triangles). Alternatively, cut into rounds with a small biscuit cutter.
3/ Place half a slice of salami on each piece of bread. Decorate with the olive and onion slices.
Do not make too far ahead of serving as the toast will go soft.
4 Slices Bread
Butter
8 slices Salami, halved
16 Pitted Olives, thinly sliced
4 Spring Onions, white parts only, thinly sliced
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| Meats |
Foie Gras with Sautéed Potatoes (30mins) Serves 4 .
1/ In a bowl, whisk the dressing ingredients together.
2/ Slice the potatoes and fry in a little walnut oil until just tender. Keep warm.
3/ Divide the lettuce between 4 individual serving plates and add a little of the dressing to each.
4/ Mix the warm potatoes with dressing and place on the plates. Slice the Foie Gras into 8 pieces, then heat a frying pan with 1 teasp of oil, add the Foie Gras and sauté for 1-2 minutes each side. Place on the potatoes.
5/ Add the Madeira to the pan and heat through, scraping the bottom. Pour over the Foie Gras and serve immediately.
175g/6oz Cooked New Potatoes
175g/6oz Fresh Foie Gras
Salt and Pepper
120ml/4 fl.oz. Madeira Wine
Mixed Lettuce Leaves
FOR THE DRESSING
90ml/3 fl.oz. Walnut Oil
30ml/1 fl.oz. White Wine Vinegar
2 teasp Fresh Tarragon, chopped
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| Fishes |
Salmon with Honey, Mustard & Dill Glaze.
1/ Mix the honey, mustards, and lemon juice together. Place the salmon fillets on a lightly greased shallow baking tin. Brush with the honey glaze. Cover and leave to marinate for 15 minutes.
2/ Preheat the grill to high and cook the salmon, skin side first for 7-8 minutes, turning after 5 minutes. Brush with marinade 2-3 times during cooking. Sprinkle the top with chopped dill at the end of cooking.
3/ Place the remaining glaze in a small pan and heat until just bubbling. Serve the salmon steaks drizzled with the remaining glaze. Garnish with lemon wedges and serve with sugar snap peas, if wished.
60ml (4 tbsp) Rowse set honey
30ml (2 tbsp) Dijon mustard
15ml (1 tbsp) wholegrain mustard
30ml (2 tbsp) lemon juice
4 x 150g (5oz) salmon fillets
30ml (2 tbsp) fresh chopped dill
Lemon wedges, to garnish
Sugar snap peas, to serve
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| Dessert |
Honey Laced Strawberry Smoothie.
1/ Pour the grapefruit juice into the goblet of a smoothie maker or blender. Add the honey, strawberries and peach slices.
2/Blend until smooth. Pour into 2 glasses adding a few ice cubes to each glass.
150ml (5fl oz) pink grapefruit juice, chilled
30ml (2 tbsp) Rowse set honey
150g (5oz) strawberries, hulled
1 ripe peach, halved, stoned and sliced
Ice cubes, to serve
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