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Rose and buttermilk panna cotta with comice pears

Rose and buttermilk panna cotta with comice pears - Greg Malouf FROM Great British Chefs

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Greg Malouf's crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.

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GREG MALOUF'S AEGEAN FISH DOCTOR'S STEW ~~~ this share is from the book, "turquoise: a chef's travels in turkey" [Turkey, Aegean Cuisine] [Greg Malouf] [pickyin]

I've been wanting to make Greg Malouf's salmon tarator ever since I first saw him cook it on the television series Food Safari when host Maeve O'Meara proclaimed it the best salmon she's ever tast...

“This panna cotta is based on muhallebi, a Lebanese milk custard that my mother used to make. I’ve added buttermilk to give it sourness – it’s a dish combining new ideas with childhood memories," - Greg Malouf

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Pigeon bisteeya

Bistayeea is a common Moroccan or Algerian pie dish that toes the line between sweet and savoury. - Greg Malouf

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