Olive Magazine, February 2015: Cheap Eats Special

  • Thai roast red duck curry (page 9)

    from Olive Magazine, February 2015: Cheap Eats Special Olive Magazine, February 2015 by Janine Ratcliffe

    • Categories: Quick / easy; Curry; Main course; Thai
    • Ingredients: duck legs; Chinese five-spice powder; Thai red curry paste; turmeric; chicken stock; egg noodles; beansprouts; coriander leaves; red onions; limes; fish sauce; tinned coconut milk
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  • Korean slow-roast shoulder of pork

    • KarinaFrancis on March 19, 2022

      Great low effort/high reward dish. Sriracha isn’t very Korean so I swapped it for gochuchong. Next time I’ll make some more banchan to go with.

  • Pork saltimbocca

    • Pamsy on July 08, 2019

      Very tasty. The orzo makes a nice change from potatoes. Used a Turkey breast fillet, halved horizontally which was sufficient for 2. Used 3 slices of ham to wrap each fillet. Nice, light, summer dinner in the garden.

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  • Published Feb 01 2015
  • Format Magazine
  • Page Count 122
  • Language English
  • Countries United Kingdom

Publishers Text

olive is the stylish monthly food magazine packed with great-value recipes, restaurants and food-inspired travel.

Every issue features easy recipes that have been triple-tested so they work for you first time. Find out how to cook a whole week's suppers, create quick after work meals and great value weekend cooking ideas. Plus nationwide restaurant recommendations including pro vs punter, in which we invite readers to review the latest opening. Our travel pages feature affordable trips to foodies destinations and recipes from around the world to try at home.