Maggie Beer by Maggie Beer

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  • Chicken Marylands with quince paste

    • Avocet on November 03, 2020

      This was good, not great. It needs significantly more liquid than called for and I'd add more quince paste as well. I didn't see the point of sauteing the onions in one pot, browning the chicken in another, and finally baking the chicken and vegetables and sauce in a third. I browned the chicken, took it out, sauteed the onion, and then added everything to the pot and then baked it, which worked really well.

  • Chocolate and coffee vino cotto parfait

    • debkellie on January 03, 2016

      Very simple recipe that produces a beautiful soft serve ice cream! I subbed in some white chocolate as I was short on dark ... But an elegant outcome!

  • Berkshire pork loin with fennel and apple cider

    • debkellie on July 26, 2020

      I used a boned leg joint, (2kg).. I thought it was way too much fennel seed/salt in the rub for the surface area, but I kept applying in waves, till it was all used. Rested for 3 hours before finishing in smoker/oven. Fennel & apple did not need as long as suggested. However, it was very tasty, but crackling was rubbish (as in not to be had)..

  • Slow-braised beef cheeks in Barossa Shiraz

    • debkellie on June 19, 2021

      Maybe no longer "on trend", but a mighty fine winter meal. I added all the marinade ingredients to the braise - I think she intended they be discarded before braising - but the final flavour was perfect.

  • Cabernet beef Stroganoff

    • debkellie on September 01, 2016

      Absolutely brilliant .. served with fettuccine - the lemon really lifts the sauce.

  • Dukkah crusted snapper with kale pesto

    • meggan on July 11, 2016

      Just made the pesto and the snapper and it was delicious and easy.

  • Duck breast with plum glaze

    • KarinaFrancis on April 19, 2015

      I made this for a dinner, and did a practice run. On the first try I made the recipe as written, except I finished it in the oven. The skin was burning before it rendered because of the glaze. The second time I marinaded the flesh side only and cooked them 2-3 mins on the skin side, 1 minute on the flesh side and 6 mins in the oven. Much better result. I heated up the marinade with some reduced duck stock as a sauce. Really good

  • Boston baked beans

    • KarinaFrancis on October 14, 2018

      Can't say I was a big fan of these. The flavour lacked real depth. Won't make again.

  • Anzac biscuits

    • Foodycat on September 23, 2020

      I used lemon juice instead of verjus, and just spread it into a tin and cut it into bars instead of making individual cookies. Really delicious - the lemon really makes it. I will never make a regular Anzac biscuit again.

  • Coorong Angus beef and red wine pie with cavolo nero and quince

    • e_ballad on September 28, 2016

      The recipe was well-written & everything worked, but it needed something 'more' to lift the flavour from so-so to great. I didn't make the quince component as it was out of season, so perhaps this is what was needed.

  • Slow roasted stuffed lamb's shoulder

    • fairyduff on June 06, 2020

      Verjuice and olive oil glaze was wonderful - will do again. Chucked in the veg to cook in the same pan (they needed longer than the meat)

  • Sweet potato fritters with smashed avocado and salmon

    • fairyduff on April 02, 2021

      This recipe is so delicious I am going to invite friends around and cook for them. Light, with a natural sweetness from the sweet potato, everything works well together here. Maggie Beer's method here for pan-frying salmon fillet will become my go-to.

  • Pan-fried eggplant with herbs

    • whitewoods on May 20, 2019

      Made this last night using fresh herbs and a different vinaigrette, but I think I'd prefer more subtle seasonings.

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