Ir al contenido
Ingredients
- 1 pound coarsely ground venison,
- 1 tablespoon chopped garlic,
- 2 tablespoons chopped parsley,
- 1/4 cup finely chopped green bell pepper,
- 1/2 teaspoon seasoning salt,
- 1/8 teaspoon cayenne pepper,
- 1 teaspoon Worcestershire sauce,
- 2 teaspoons prepared horseradish,
- 1/2 teaspoon hot pepper sauce,
- 1 large onion, sliced thin.
- 1/4 pound mushrooms, sliced thin.
- 1/4 stick butter,
- 1/4 pound thinly sliced cheese, gouda or gorgonzola.
- 3 large hamburger buns.
Ingredients
- 400 grams duck breast,
- 2 teaspoons Chinese five spice seasoning,
- 1 tablespoon fresh ginger — finely chopped,
- 2 teaspoons soy sauce,
- 1 teaspoon oyster sauce,
- 6 spring onions/scallions — finely chopped,
- 1 teaspoon honey,
- sea salt & ground pepper.
Ingredients (serves 4)
- 1/2 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 cup (250ml) pinot noir
- 150ml port
- Zest and juice of 2 oranges
- 2 bay leaves
- 4 duck marylands (see note)
- 1 tbs olive oil
- 1/3 cup (80ml) demiglaze (see note)
- 8 eschalots, peeled
- 20g unsalted butter
- 1 tbs caster sugar
- Steamed peas and creamy mashed potato, to serve
Ingredients
- 2 lamb racks, 6 bones each, french trimmed 200gr.
- Bread
- 1 tbsp chopped chervil
- 1 tbsp chopped mint
- 2 tbsp chopped parsley
- Salt
- Freshly ground white pepper
- Vegetable oil
- 2 tbsp dijon mustard
Ingredients
- 3 pounds baby back pork ribs
- 1/2 cup kosher salt
- 8 cups water
- 2 cups cider vinegar
- 1/4 cup sugar
- 1 tablespoon hot sauce
- 1 tablespoon crushed red peppercorns
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 1 cup beer, room temperature