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
- Honey mustard
- Honey, lime and ginger-glazed mackerel
- Hummous
- Kumara tart with spicy okra and tomato sauce
- Lamb chops with sautéed artichokes
- Lamb chops with toasted chickpeas, tomato, almond and smoked paprika sauce
- Lamb cutlets with chick-peas, tomatoes and olives
- Lamb fillet salad
- Lamb loins with fennel, rocket and citrus sauce
- Lime and honey parfait with summer berries
- Lobster with lobster sauce, beans and chestnuts
- Mackerel with capers, tomatoes, olives and rosemary
- Mango Madeira tart with caramelised bananas and passion fruit sauce
- Monkfish with fennel, peppers, haricot beans and olives
- Mussel, sea bass and prawn bouillabaisse
- Orange tartlets with marmalade sauce
- Pan-fried sea bass with beurre blanc potatoes, girolles and leeks
- Pan-fried sea bass with langoustines and red pepper dressing
- Pan-fried sea bream with Swiss chard
- Pan-fried skate with sweet potato rosti
Displaying 61-80 of 152 recipes
