Monster Rice Bombs recipe by Sass Woods & Krysta Soler. With school about to start, Served turned to these two busy mothers to come up with a few kid friendly snacks that can either be eaten at home or easily packed to be eaten at school for lunch. All snacks are healthy and nutritious, contain … Continued
Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared by Alison. Serves 4 Prep time 3hrs 30min Ingredients 600-800g pork fillet, cut into 4 pieces 200 ml red wine 1 onion 1 small carrot 2 pork hearts 4 sprigs … Continued
…Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For Lamb Shoulder 500 gram de-boned lamb shoulder Salt rub 400 g rock salt 200 g caster sugar 4 star anise 8 juniper berries 10 coriander seeds 10 pink peppercorns 2 … Continued
Ingredients For the curried mussel sauce: 500g mussels – cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100 ml white wine 50 ml water 1 sprig thyme 30ml rapeseed oil 2 tbsp. curry powder 2 pinches saffron strands 500ml fish stock 200ml double cream For the coriander oil: 2 … Continued
Serves 6 Prep time 20 mins Ingredients For the lobster poaching stock 3 lobsters (600g each) 1 small onion, chopped 2 carrots, chopped 2 celery stick, chopped ½ fennel bulb, chopped 1 leek, chopped Olive oil Few peppercorns 2 sprigs of thyme Few sprigs dill 2 garlic cloves, crushed For the dressing 125ml tomato juice … Continued
We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. Accepting our cookies is optional but recommended, as they are delicious. See our cookie policy.
