Beef Roast, the perfect Prime Rib – Alida Ryder Preparation time 20 minutes Cooking time 2 hours 30 minutes Total time 2 hours 50 minutes Serves: 10-12 Ingredients 1 x 3kg prime rib roast, bones attached 2 tablespoons olive oil/butter sea salt flakes and freshly cracked black pepper, to taste 2 onions, quartered
Alida Ryder's Sage-roasted pork sausages on mash with the ultimate onion gravy Preparation time 20 mins Cooking time 1 hour Total time 1 hour 20 mins Serves: 4-6 Ingredients for the mash 1kg potatoes, peeled and quartered 100g butter 250ml milk grated fresh nutmeg salt & pepper to taste for the onion gravy
Serves 4 Easy Preparation & Cooking Time: 50 mins What you need 10 pieces of chicken thighs, skin on salt and freshly ground black pepper, to taste 125ml chermoula - recipe below What you'll do Preheat the oven to 180°C. Put the chicken thighs in a mixing bowl and season well. Add the chermoula and
Juicy crumbed pork chops with apple & potato wedges My favourite way to eat pork chops has to be when they are crumbed and fried until crispy and golden. I add lemon zest and fresh thyme to the fresh breadcrumb mixture which just takes it up a notch. By crumbing them I find
Medallions of Pork Filletwith Prunes cooked in Cider & Calvados When I was at The Cordon Bleu Cookery School in London, Rosemary Hume, my revered teacher, showed us a loin of pork once which she stuffed from the underneath with prunes stuffed with an almond around which an anchovy fillet had been wrapped.