Mark Camilleri
9 features / 49 recipes:
- Beautiful salads
- Dishes from Bologna
- Fabulous oysters
- Meal in a bowl
- Porcini mushrooms
- Sing a song of sixpence
- Summer sea food
- Sunday lunch
- Warm weather barbecue
- A different kind of surf ‘n’ turf
- A warm prawn and orange salad
- Adzuki beans with orange and seared duck
- Barbecued pineapple with rum and butter glaze
- Beef rolls stuffed with dates, raisins and pine-nuts
- Bloody Mary
- Braised lamb shanks
- Breaded camembert, bell-pepper and shallot salad
- Chicken breast with spice and coconut
- Chicken, mortadella and pistachio loaf
- Chocolate fondue with fresh fruit and nuts
- Cotolette alla bolognese
- Courgette and prawn tart
- English steak and kidney pie
- Grilled calamari
- Grilled oysters with porcini velouté
- Grilled squid with mangetout and mango
- Herb marinade
- Honey citrus marinade
- Indian vegetable strudel
- Lamb shish kebab
- Lobster bisque
- Lobster medallions with an oyster tempura
- Millefoglie with pistachio butter and Chantilly cream
- Mixed shellfish in citrus juice
- Mortadella mousse with crostini
- Mushroom soup
- Neonati burger
- Onion soup
- Oyster angels on horseback
- Oyster soup
- Pan-fried fillet of sea bass on buttered spinach leaves
- Pasta e fagioli
- Penne with porcini cream
- Poached eggs with porcini and wild mushrooms
- Pork pies
- Prawns in chickpea batter
- Pure oysters
- Rabbit liver with spinach, new potato and quail egg
- Radicchio, fennel, rocket, feta cheese and walnut salad
- Rice in a crown of asparagus
- Roast rack of lamb with rosemary
- Salmon and broccoli pie
- Seared quail with porcini mushrooms
- Seared salmon
- Swordfish parcels
- Tagliatelle al ragù bolognese
- Tomato, buffalo mozzarella and strawberry
- Tortellini in brodo