Starters
Just by virtue of being first, the starter will set the tone of your meal. Try to ensure you achieve balance, by choosing a light starter if your main course is rich, or a substantial starter if you have a lighter main course. Sometimes a starter can make an ideal light lunch, particularly if you have company. This selection of starters should give you some inspiration.
Mince fresh garlic and mix with butter. Melt the garlic butter in a sauté pan and add bacon, mushrooms and shallots. Add the brandy & white wine and reduce by half. Then add the flour and make a roux. Reduce the heat and add the cream slowly, continually stirring with a...Read More >>
Mix all ingredients together for the pâté, allow to marinade for two and half hours. Prepare the topping by sweating off the butter and onions in a pan until no colour. Strain off the liquid from the marinade of chicken livers; reserve the sultanas, green peppercorns. Take 125g of chicken livers,...Read More >>
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