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RADICCHIO SALAD
20 mins
4 people
Easy
This recipe is part of Mark Best's Winter Warmer set menu
Ingredients
2 radicchio heads
100g hazelnuts
50ml extra virgin olive oil
20ml apple cider vinegar
1/2 tsp murray river salt
Freshly ground black pepper
Procedure
Preheat the oven to 180c
Place the hazelnuts on a roasting tray and cook for 10-15 mins until the skins blister and the nut is a light caramel colour
Rub the nuts in the folds of a clean tea towel to remove the skin
Roughly chop the nuts
Use a small utility knife to remove the radicchio core and remove any wilted outer leaves
Separate the leaves and place in a large salad bowl
Dress with the oil, vinegar and salt
Toss well and finish with a good grind of pepper and the hazelnuts
COMPLETE YOUR MENU WITH
ONIONS ROASTED IN TRUFFLED LARD WITH POLENTA
180 mins
4 people
Medium
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MARTINI WITH WATERMELON AND OLIVE GARNISH
30 mins
1 person
Easy
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20 mins
6 people
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CRISPY PUMPKIN, WHITE CHOCOLATE AND YOGHURT MOUSSE WITH PASSIONFRUIT
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ICE-CREAM WITH HONEYCOMB, BLUEBERRIES AND SALTED BUTTER CARAMEL
60 mins
6 people
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SPRING VEGETABLES WITH MEREDITH GOAT CHEESE CREAM
35 mins
4 people
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CRÈME BRÛLÉE
50 mins
8 people
Medium
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120 mins
8 people
Medium
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CHICKEN BREAST
70 mins
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