Entrecôte Café de Paris

Entrecôte Café de Paris Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! A compound butter is one of the easiest ways to turn a piece of meat into a meal. It can be as simple as anchovies, garlic or fresh herbs mixed through butter, or as complex as […]

Beef Tagliata

Beef Tagliata Join my food & wine tour to Italy to discover more Italian regional specialties! In Italy, steak is usually served sliced into strips, which I think looks much more appealing than a big slab of meat on the plate. It’s called bistecca tagliata – tagliata meaning ‘cut’. Beef tagliata is often served with […]

Pepper Steak

Pepper Steak Like this recipe? You’ll love my online British cooking class! My pepper steak recipe is inspired by one in Elizabeth David’s Spices, Salt & Aromatics in the English Kitchen. I serve it with a salad that has a little sweetness to cut through the heat of the pepper – the watercress, apple & […]

Spice-Rubbed Lamb Backstrap

Spice-rubbed Lamb Backstrap Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! This quick spice rub adds real punch to any red meat. I sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but […]

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