parsley Archives

French recipes

Pork and duck rillettes

4 - 5 hours

Fabada Asturiana

1½ hours

Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

La Vignarola

25 minutes

Italian recipes

Ostrich lasagne

1 hour

Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Stuffed crab (caranguejo recheado)

30 minutes, including steaming

French recipes

Coq au vin

1 hour 15 minutes

Quick chicken pot

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

1 small onion, peeled and chopped
2 shallots, peeled and chopped
4 sticks celery, cut into 4cm pieces
6 sprigs fresh thyme
6 sage leaves
4 cloves garlic, crushed
1 3cm piece ginger, peeled and chopped
1 t butter
1 T olive oil
1 free-range chicken
200 g carrots, peeled and halved
1/2 butternut
4 cups water
sea salt and freshly ground black pepper
flat-leaf parsley, to garnish

Method

In a pressure cooker, sauté the onion, shallots and celery with the herbs, garlic and ginger in the butter and oil.

Add the chicken and brown lightly. Add the carrots, butternut, water and seasoning.

Cook at high pressure for 35 minutes.

Spinach lasagne

Kung pao chicken

Durban fish curry

Butter beans with pan-fried chorizo

Pork and duck rillettes

Fabada Asturiana

Roast quail wrapped in vine leaves with grapes and herbed orzo

La Vignarola

Ostrich lasagne

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Pickled turnips and beetroot with rustic chicken liver pate

Stuffed crab (caranguejo recheado)

Coq au vin

Cheesy quesadillas with guacamole

Quick chicken pot

Quick chicken pot

Ingredients

Method