Recipes

IngredientsVEGETABLE GRATIN:250g broccoli200g cauliflower200g sweet potatoes2 tbsp. oil50g butter2 tsp. smoked paprika20 eggsSalt & pepperParmesan cheese GARNISH:Fresh kale16 baby carrots with tops16 baby cauliflower stalks25g butterSaltSmoked paprika InstructionsVEGETABLE GRATIN Heat the Square on the stove top, add the oil and butter and sauté the vegetables for approx. 5 minutes. Add the smoked paprika. Break the eggs in a bowl and whisk well. Season with salt and pepper. Pour the egg mixture over the sautéed vegetables in the Square Roaster and stir lightly. Grate fresh parmesan over …

Ingredients 400g veal fillet, thinly sliced 400g swiss brown mushrooms, cleaned and thinly sliced 50g butter 40g plain flour 1 clove garlic 1 tablespoon extra virgin olive oil Sea salt and black pepper, to taste 3 Thyme sprigs, leaves removed 1 Rosemary sprig, chopped Instructions Preheat oven to 160° Celsius Flatten the veal slices with a meat mallet then season with salt and pepper and dust with flour on both sides. Shake the slices to remove the excess. Melt 25g butter in a sauté pan over medium high heat, then add 1 tablespoon olive oil. Place the vea …

Ingredients SAUCE: 1 onion 3 cloves of garlic Some fresh thyme 1 tbsp. tomato purée 100ml white wine ½L cream Oil for sautéing The juice from one lemon 500ml lobster stock Salt & pepper COD: 1 piece of cod back with skin, approx. 600g 50g butter Salt & pepper FRIED CARROTS: 6 carrots Salt 1 jar of capers in vinegar Sugar 1 litre of rapeseed oil GARNISH: Fresh spinach leaves Instructions SAUCE Finely chop the onion, garlic and thyme and then sauté in the Windsor in some olive oil. Add the …

Delicious steamed chilli ginger fish. 6-8 mins to steam, 2 mins to make the glaze, 10 minutes done and dusted!Ingredients2 whole silver perch fish, scaled and cleaned with heads removed2 tablespoons grapeseed oil3cm fresh ginger, finely julienned1 red chilli, de-seeded and finely julienned2 spring onions, finely sliced1/4 cup water3/4 teaspoon sugar1/4 cup light soy sauceSmall handful fresh coriander, roughly chopped, to serve1 teaspoon fried shallots, to serve1 spring onion, finely sliced to serve Instructions Preheat oven to 160° Celsius Fill the wok with 2 inches of water and place the steame …

Duck legs braised for 2 hours in red wine, passata and stock and served with fresh pappardelle! Ingredients 1 1/2 tablespoons duck fat 6 duck legs, washed and patted dry 1 onion, finely diced 2 celery stalks, finely diced 1 garlic clove, crushed 4-5 thyme sprigs, leaves removed 500ml red wine 500ml chicken stock 700ml tomato passata 2 bay leaves 1/2 tsp nutmeg 400g Fresh egg pappardelle pasta Grated parmigiano reggiano cheese, to serve Chopped continental parsley, to serve Instructions Preheat oven to 160° Celsius Heat a large dutch oven over medium high heat an …