So there I was, the night before our camping holiday, ferreting around in the fridge trying to use up leftovers for our dinner. I was suddenly struck by a bolt of inspiration and I just have to share the results with you. Is there anything better than making something out of next to nothing taste …
I had not heard about Feuille De Brick (Brick Pastry) until I moved to France. It is a ready made pastry, sold in circular sheets, similar to Filo pastry but a good deal easier to work with and my new favourite ingredient! Brick originates from Tunisia but the French have adopted it and now …
Pre-heat the oven to 200C/180F/Gas 4. Peel and finely chop your apple and put in a bowl. Add your finely chopped dates, cinnamon, sugar and lemon juice and mix it all up. Cut your Brick sheets in half. Take one half and place 2 tbsp of the apple mixture onto the sheet in the middle …
First of all, heat a griddle or frying pan and lightly oil your chicken breasts and season. Then fry them on both sides until they are lightly coloured. They will finish cooking in the oven when wrapped in the Brick. Remove from the heat. Pre-heat your oven to 200C/180F/Gas 4. In a separate frying pan, …
Chicken, Creamy Onions, Mushrooms & Goats Cheese wrapped in Brick Pastry Read More »
Preheat your oven to 200 C/180F/Gas 4. Heat 1 tbsp oil in a frying pan and fry your beef for about 5 minutes until nicely browned. Drain off any extra fat. Then add your onion, curry powder, cumin powder and chilli powder and reduce the heat, cover and cook on low for 10 minutes. Stir …
First prepare your Confit leg of duck according to cooking instructions. I use a microwaveable leg which takes just 7 minutes. Once cooked, shred the meat off the bone. Pre-heat your oven to 200C/180F/350F. Prepare your rice noodles according to the packet instructions. Once cooked, drain and using a pair of scissors, roughly cut the …
