Braised Dishes

Pan-fried Chicken Livers with Apples and Honey

I have loved chicken livers ever since I ate Tony Astle’s classic pan-fried chicken livers at his Parnell restaurant, Antoines. The real trick to cooking chicken livers is to sear them in a hot pan so the outside is almost crisp and the interiors are still pink and moist. This takes a little courage as chicken livers can explode in very hot oil. Don’t be put off though as this dish is delicious with the tart apples and sharp shallots that slightly caramelise in the pan really complementing the rich livers....

Pan-fried Chicken with Madeira Port Sauce

This is a simple and easy meal using chicken breasts smothered in a rich and tasty Madeira sauce – the true taste of Portugal.

Portugal - Lisbon

PORK LOIN COOKED IN MILK WITH LEMON AND SAGE

This dish comes from the rich culinary area of Emilia Romangna in the North East of Italy.  This region is also home to Proscuito and Parma ham and famous for its pork as well as Balsamic vinegar from Modena.

Red Capsicum Chicken with an Almond Crust

I love the combination of textures in this dish - the chicken soft and falling away from the bone, nestled beneath the golden crunch of the crust.

Roasted Duck Legs with Asian Flavours

Duck Legs would have to be the easiest way to serve duck for a dinner party.  They roast in the oven, while you enjoy time with your guests.