Recipes for 2 - www.recipesfor2.com.au
This recipe is so simple it’s almost like cheating. Just remember to use the best quality mayonnaise you can get your hands on …
Serves 4
Ingredients –
2 generous tablepoons mayonnaise (ideally home-made)
1 – 2 hard-boiled eggs, finely chopped
1 tablespoon roughly chopped parsley
2 – 3 gherkins, finely chopped
2 teaspoons capers, finely chopped
1 teaspoon English mustard
Combine all ingredients thoroughly in a small bowl. You could add a squeeze of lemon juice if desired.
Fearnley-Whittingstall, Hugh - The River Cottage Meat Book
Some will know him from his cooking shows, others may know him from his restaurants, but even if you don’t know Hugh Fearnley-Whittingstall you should get to know his book - The River Cottage Meat Book. This is one of those culinary bibles that any carnivorous cook should not be without. Half the book is devoted to understanding meat, while the other half tells you how to cook it … and there is a recipe here for pretty much every cut of meat you can imagine. It’s written in Hugh’s blokey and colloquial style, and is incredibly informative and useful (I particularly like the diagrams illustrating the different cuts of each animal).
Some will know him from his cooking shows, others may know him from his restaurants, but even if you don’t know Hugh Fearnley-Whittingstall you should get to know his book - The River Cottage Meat Book. This is one of those culinary bibles that any carnivorous cook should not be without. Half the book is devoted to understanding meat, while the other half tells you how to cook it … and there is a recipe here for pretty much every cut of meat you can imagine. It’s written in Hugh’s blokey and colloquial style, and is incredibly informative and useful (I particularly like the diagrams illustrating the different cuts of each animal).