ChefCinnamonCourseDinnerIssue #21Light bitesLocalMagazineSide DishSpices Heirloom Carrots with Harissa-Cinnamon Butter Serves 4 Ingredients 450g heirloom carrots; 70g unsalted butter (or plant-based margarine); 1 tsbp harissa; 1 tsp Bresc crushed garlic; ½ tsp ground cumin; ½…Yakof DebonoJanuary 2, 2023
ChefChristmasCuisineEasyFinger FoodIssue #21ItalianLight bitesMagazinePreparationSeasonalSnacks Red Chicory with Pistachio & Anchovy Elixir Serves 8 Ingredients 80g jarred anchovies, drained; 2 heaped tbsp pistachio pesto; 3 cloves of garlic; 2 tbsp lemon juice; 160ml extra-virgin olive oil; 110ml…Yakof DebonoJanuary 2, 2023
ChefChristmasCuisineEasyFinger FoodIssue #21ItalianLight bitesMagazinePreparationSeasonalSnacks Crostini with Truffle Honey, Lardo and Chestnuts Serves 8 Ingredients 20-24 thin slices of ciabatta; 2 garlic cloves, halved; Good extra-virgin olive oil; 250g white truffle honey; 125g cooked chestnuts; 24 very…Yakof DebonoDecember 30, 2022
ChefCinnamonCourseDinnerIssue #21LocalMagazineMain DishMeatSpicesStews Braised Rabbit in ‘Imbuljuta’ and Miso Sauce Serves 4 Ingredients 1 tbsp butter; 2 tbsp olive oil; 80g chorizo, diced; Pieces from 1 whole rabbit, or 8 rabbit legs; 1 tsp chili…Yakof DebonoDecember 22, 2022