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Recipes I've Shared:

Aubergine Parmigiana (Melanzane alla Parmigiana)

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
(adapted Jamie Oliver recipie from Jamie's Italy)

Hugh's Mackerel, New Potatoes & Shallots

I absolutely love cooking mackerel like this its such a neat one-tray dish and the blend of mingled flavours is wonderful. It also works well with other fish.

Jamie Oliver's Crispy-skinned mackerel with Asian-inspired dressing

Mackerel is part of the same family as tuna. We've come to depend so heavily on tuna that it's now under a huge amount of pressure � this really is the time to turn to mackerel as an alternative. It's widely available in our waters and way down the food chain so we need to be buying and selling more of it, and learning how to cook and enjoy it. I like to treat mackerel more like a steak, and give it flavour and attitude to make it sing. It is so delicious, incredibly versatile and extremely good for you.
� Jamie Oliver
Photography � David Loftus


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