Atlas Market Recipes
Hot Brussels Sprouts with Mashed Potato and Poa...
Sounds French, because it is, but incorporating a sofrito into this dish creates a fusion of two cuisines creating something different altogether. Bake the potatoes before mashing them for a...
Hot Brussels Sprouts with Mashed Potato and Poa...
Sounds French, because it is, but incorporating a sofrito into this dish creates a fusion of two cuisines creating something different altogether. Bake the potatoes before mashing them for a...
Green Gazpacho with Thyme-pickled Mussels
What makes a dish ‘gazpacho’ is the use of bread, olive oil, vinegar, water and salt; other than that, it’s an open playing field. Gazpacho can be white, maybe with...
Green Gazpacho with Thyme-pickled Mussels
What makes a dish ‘gazpacho’ is the use of bread, olive oil, vinegar, water and salt; other than that, it’s an open playing field. Gazpacho can be white, maybe with...
Seared Tuna on Warm Green Rice
Rubbing mustard on a quality cut of tuna enhances its flavour, and searing it in a hot pan gives it a semi crust; it’s such a simple technique but one...
Seared Tuna on Warm Green Rice
Rubbing mustard on a quality cut of tuna enhances its flavour, and searing it in a hot pan gives it a semi crust; it’s such a simple technique but one...
Grilled Sardines in a Slow-Braised Sauce
Love them or hate them, fresh sardines can divide a room. I adore them but if you don’t, substitute a piece of white-fleshed fish, taking care not to overcook it,...
Grilled Sardines in a Slow-Braised Sauce
Love them or hate them, fresh sardines can divide a room. I adore them but if you don’t, substitute a piece of white-fleshed fish, taking care not to overcook it,...