Dish Magazine, April 2020 (#89)

  • Veal chop for two with lemon, anchovy butter and soft polenta (page 28)

    from Dish Magazine, April 2020 (#89) Dish Magazine, April 2020 (#89) by Gareth Stewart

    • Categories: Dips, spreads & salsas; Main course; Cooking for 1 or 2; Italian
    • Ingredients: veal chops; butter; anchovies; thyme; lemons; parsley; bay leaves; garlic; polenta; mascarpone cheese; Parmesan cheese; truffle oil
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Veracruz-style baked fish

    • Foodycat on March 31, 2021

      I used halibut steaks and didn't have any white wine so I used the end of a bottle of Raki. It's a really nice way to cook fish - I wish there was some more guidance than "Mexican seasoning" though. I used a spice mix that I think has Mexican flavours (guajillo and ancho chillies, paprika, garlic, cumin, oregano etc) but I am not sure it was what they had in mind.

  • Baked Spanish rice with chicken and chorizo

    • JoD on April 23, 2020

      We made this with regular short grain rice and it worked well. Delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Apr 01 2020
  • Format Magazine
  • Page Count 130
  • Language English
  • Countries New Zealand
  • Publisher Tangible Media

Publishers Text

This beautiful New Zealand magazine will inspire you to cook and eat good food ñ each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients.

Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food.