Author Archives: Alvaro Maz

Beef cheek ravioli

Ingredients 2 tbsp extra-virgin olive oil 1 kg beef cheeks, trimmed and cleaned 2 carrots, peeled and coarsely chopped 1 onion, peeled and quartered 1 stalk celery, coarsely chopped 10 cloves garlic, peeled 4 ripe Roma tomatoes, quartered 2 sprigs rosemary ¼ (about 10g) bunch thyme sprigs 1 … Continue reading

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Pappardelle with duck ragu

2 tsp fennel seeds 70 gm (½ cup) pistachios 2 tbsp olive oil 6 duck Marylands (about 260gm each), skin removed 1 carrot, finely chopped 1 celery stalk, finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 250 ml red wine, such as … Continue reading

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Lomo al trapo

1center cut piece of beef tenderloin, meticulously trimmed of all fat and silver skin (about 8 inches long and weighing 12 to 16 ounces) 2cups salt (we used Diamond Crystal kosher salt) 1tablespoon dried oregano Special equipment: 1 square piece … Continue reading

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Gnocchi with roast chicken, pesto and cherry tomatoes

Ingredients Half a chicken 4 tbls of pesto, see previous recipes for pesto 10 cherry tomatoes 1 tbls butter Gnocchi, see previous gnocchi recipes for gnocchi parmesan to serve Preheat the oven to 350⁰. Place the chicken and tomatoes on … Continue reading

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Zucchini fritters with Haloumi

Ingredients 600 g zucchini Sea salt 1 spring onion, thinly sliced 1 small clove garlic, finely chopped 100 g haloumi, cubed 1/4 cup finely chopped dill 2 tablespoons finely chopped flat-leaf parsley leaves 2 eggs, well beaten 1/2 cup plain … Continue reading

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Steak tartare

30 thin baguette slices (about ¼ of a baguette) 2 tbsp olive oil, plus extra for brushing 360 gm beef fillet, finely chopped 1 egg yolk 2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers … Continue reading

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Prawn, beetroot, roast fennel, and goats’ cheese risotto

Ingredients: 3 beetroots, quartered and boiled until soft 1 fennel bulb, roasted with olive oil, salt and pepper 100gms goats’ cheese bunch of lemon thyme, finely chopped bunch of tarragon, finely chopped 40gms roasted pine nuts 250gms of prawns, cleaned and … Continue reading

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