by boufarhat | Sep 29, 2026 | Sauces & Basics
A glossy, pourable jus made with the roasting juices from our garlic-herb lamb.Recipe by DanielIngredientsAll lamb roasting juices and browned bits200 ml beef stock1 garlic clove, crushed½ tsp Italian herb blend1 tsp Worcestershire sauce½ tsp Dijon mustardBlack...
by boufarhat | Sep 29, 2026 | Sauces & Basics
Fresh parsley, garlic and red wine vinegar for fire-cooked steak rolls. This is Daniel’s steak-roll version.Recipe by DanielIngredients1 cup parsley, finely chopped2–3 garlic cloves, minced2 tbsp red wine vinegar½ cup olive oilChilli flakes, optionalSalt and black...
by boufarhat | Sep 29, 2026 | Meat, Seafood
French-style eye fillet with head-on tiger prawns, crispy double-fried chips and Café de Paris butter. A generous steakhouse dinner from our family kitchen.Recipe by Daniel · Serves 4IngredientsSteak4 eye fillet steaks, about 800 g totalCoarse salt and black pepper1–2...
by boufarhat | Sep 29, 2026 | Meat
Layers of thinly sliced potato, browned beef and sweetcorn beneath a golden cheese crust. The potato base gets a head start in the oven, and a modest amount of stock and cream keeps the finished bake rich rather than watery. Cheesy Beef, Corn & Potato Bake 500 g...
by boufarhat | Sep 29, 2026 | Chicken
Smoky chicken, fresh chimichurri and buttery fire-roasted potatoes, cooked over glowing coals. Keep the chicken mild for the kids and add chilli to the adults’ chimichurri at the table. Argentinian Fire-Pit Chicken with Chimichurri 1.5 kg chicken breast2 tsp salt (for...
