Cuisine Magazine, May/Jun 2008 (#128)

  • Lamb manti with yoghurt and harissa (page 51)

    from Cuisine Magazine, May/Jun 2008 (#128) Cuisine Magazine, May/Jun 2008 (#128) by Natalia Schamroth

    • Categories: Pasta, doughs & sauces; Main course; Middle Eastern
    • Ingredients: dried red chillies; garlic; coriander seeds; cumin seeds; lamb mince; harissa paste; shallots; ground cinnamon; cardamom seeds; strong flour; yoghurt; coriander leaves
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Notes about Recipes in this book

  • Roasted pork loin with apples, cider and Calvados

    • adrienneyoung on February 14, 2014

      Tasted quite nice (I dry brined the pork for 4 days in advance, a la Judy Rogers, which really helped). But it doesn't present well. "sauce" is unlovely. Might be prettier if you deviated a bit and caramelized the onions. Not, as written, a keeper.

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  • Published May 01 2008
  • Format Magazine
  • Language English
  • Countries New Zealand
  • Publisher ACP Publishing Pty Ltd

Publishers Text

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.