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By Chef floWer on March 24, 2008
"I have been often asked how I cook steaks to get the perfect grill marks on the meat. My secret is my pan, it's a 'Jamie Oliver hard Anodised Shark's Tooth Grill' by Tefal. This recipe is simple but I have been getting many requests to post the recipe. I make it all the time for Hubby and Little Miss (DD)"
Ingredients: porterhouse steaks, olive oil...
Prep Time: 2 mins
Total Time: 17 mins
By Chef floWer on March 26, 2007
"Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called ‘The Australian Heritage Cookbook’ by R & R Publications Marketing Pty Ltd"
Prep Time: 15 mins
Total Time: 15 mins
By TOOLBELT DIVA on November 27, 2008
"Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic..."
Prep Time: 20 mins
Total Time: 1 hrs 47 mins
By TOOLBELT DIVA on November 24, 2004
"When selecting Lamb Racks (rib roast), allow at least 3 ribs per person. Racks are usually sold 6 to 8 ribs per roast. This recipe will have to be adjusted logically to accommodate more than two people. Serve with roasted root vegetables, rice pilaf or mashed garlic-potatoes. Suggested wines - Sauvignon-Shiraz or Sauvignon-Blanc (or both). For dessert,..."
Prep Time: 10 mins
Total Time: 55 mins