Chefs
Alex Mackay
An advocate of traditional French cuisine, Alex Mackay now works teaching others to cook.
Originally from New Zealand, Alex trained at Raymond Blanc's Manoir Aux Quat' Saisons. He has worked at a cookery school near San Tropez and with Delia Smith at her cookery school in Norwich.
A regular on Great Food Live, Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Book
Cooking in Provence: Over 70 Timeless Recipes
, Headline Book Publishing Ltd, 2003
A regular on Great Food Live, Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Book
Cooking in Provence: Over 70 Timeless Recipes
, Headline Book Publishing Ltd, 2003
- A speedy, one-pot bouillabaisse
- Aromatic seafood broth
- Aubergine stacks (melanzane parmigiana)
- Baby artichokes with goat's cheese, asparagus and baby leeks
- Baked chocolate and sherry mousse with raisin cream
- Baked halibut with a chestnut crust, wild mushrooms, roast garlic and jerusalem artichokes
- Baked herring with toasted chickpeas, chilli and rocket pesto
- Baked pears with filo pastry and almonds
- Baked plaice with prawns, ceps, chestnuts and thyme sauce
- Baked plums with filo pastry and blackcurrant and blueberry compote
- Baked turbot with crayfish and summer vegetables
- Baked turbot with spring vegetables
- Balsamic vinaigrette
- Banana and honey tarts with honey ice cream
- Bananas en papillote with tropical fruit and green pepper
- Braised plums with glazed puff pastry and cinnamon cream
- Braised rabbit with red wine, porcini and chestnuts
- Breaded testicles with stewed peppers and onions
- Brown lamb stock
- Calves' liver with bacon and apple and cider sauce
Displaying 1-20 of 149 recipes
