Parma ham with figs and sherried stilton
October 23, 2013
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FOR 4 COCKTAIL GLASSES 2 tbsp Amphoreus Mollasa syrop 100g j 3Va oz stilton coarsely crumbled inner leaves from 1 head each red and green
FOR 4 COCKTAIL GLASSES 2 tbsp Amphoreus Mollasa syrop 100g j 3Va oz stilton coarsely crumbled inner leaves from 1 head each red and green
Ingredients 12 small potatoes, halved with skin on 250g Roasted Red Peppers 2 large cloves of garlic, skin on 2 tbsp Amphoreus Extra Virgin Olive
Ingredients 500g Greek Feta Cheese 350ml Amphoreus Extra Virgin Olive Oil tsp freshly ground black pepper ½ tsp dried Greek oregano 1 bay leaf Olives
Ingredients Cubed Lamb Traditional Greek Pita Bread Fresh Houmous Marinade Ingredients: 2 tbsp Amphoreus Extra Virgin Olive Oil 1 Cup of Greek Style Yoghurt 1
Ingredients For the meatballs (should yield approx. 30 meatballs): 500g finely minced meat (preferably a mix of 250g lamb and 250g beef or veal) 1
Serve with Greek dips such as Taramosalata, or as part of a meze platter Ingredients 1 cup olive oil Amphoreus Premium or Gourmet 1 cup
Ingredients 4 pork loin chops or ribs, about ½ inch thick 3 tbsp Amphoreus Fir Honey ½ tbsp dried thyme ½ tbsp dried oregano 1
Ingredients 100g ‘Tarama’ (it should be very pale pink / beige in colour, avoid the very bright pink variety) 1 cup Amphoreus Extra Virgin Olive
Ingredients ½ cup Amphoreus Extra Virgin Olive Oil 200g feta cheese 1 kg spinach, blanched, strained well & roughly chopped 150g onion, finely chopped 2
Great with a sweet and spicy tomato sauce for dipping. Ingredients 3 tbsp crumbled Feta cheese 2 tsp Amphoreus Extra Virgin Olive Oil 1 tsp
