Three-Cheese Mac and Cheese
Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.
The Ultimate Southern Fried Chicken
Mashed Potatoes with Wholegrain Mustard
delicious creamy mash potatoes with whole grain mustard
Ham with Marmalade and Ginger Glaze
A really delicious glaze – if you are cooking a full ham just double the glaze quantities.
Ham and Cheese Tarts
These tarts are a delicious way to use up left over ham. A perfect lunch.
Basque Apple Tart with Thyme Custard
Basque apple tart or Tarta de manzana is a classic pastry dessert served in many restaurants and patisserie shops across the Basque region. The origin of this dessert comes from neighbour France and the adaptation of this classic French dessert to many Basque patisserie shops during the late 19th century as a way of offering […]
Pintxo de Txaka
Txaka are crab sticks, also known as surimi sticks, widely used in pintxo recipes across the Basque country. It is a product that uses starch and white fish meat (surimi) that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. Mixed with mayonnaise and served on a slice of toasted baguette bread, this […]
Gilda Pintxo
La Gilda can be categorised as the first ever Basque pintxo. It’s strong, salty and pickled flavour bursts in your mouth like no other. A pintxo, that no matter where you go within the Basque Country, you will find it in most of bars. The pintxo was created in the 1940s by brothers Blas and […]
Garlic Mushroom and Ibérico Ham Pintxo
This is a very popular pintxo in the Basque country, the earthy mushrooms work well with the nutty ibérico ham and the garlic oil flavoured with sherry vinegar lifts the whole pintxo up. You can also serve the garlic mushrooms as a tapa with toasted bread!
Txangurro Tartlets
Based on the traditional San Sebastian dish called Txangurro a la Donostiarra, these little tartlets are a delicious pintxo to serve as a pre-dinner canapé. The sauce is made from crab meat slowly cooked with shallots, leeks and tomatoes and flambé with Cognac. The mix is then spooned into the crispiest of tartlets made from […]