DinnerIssue #1MagazineMeatProChefsRoast Roasted Double Chop & Loin of Lamb ...Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For…Eddie SharkeyFebruary 22, 2018
BrunchHealthyIssue #1MagazineProChefs Orechiette with Spring Greens and Soft Goats Cheese Serves 4 Ingredients 400 g orecchiette 2 Lemons (zest & juice) 120 g Asparagus, sliced at an angle 80g Broccoli, florets 75 g Kale, stalk…Eddie SharkeyFebruary 22, 2018
FishIssue #1LunchMagazineProChefs Pan seared grouper curried mussels and crispy calamari Ingredients For the curried mussel sauce: 500g mussels - cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100 ml…Eddie SharkeyFebruary 22, 2018
20 minutes5 Ingredients or LessIssue #1MagazineProChefsQuick and EasySaladSide Dish Fennel and Orange Salad Ingredients 2 Fennel bulb 2 Oranges, peeled and divided into segments A few sprigs of fresh mint Olive oil White balsamic vinegar Method Slice the…Eddie SharkeyFebruary 12, 2018