Ina Paarman | Chicken Pie with Phyllo Pastry Roses
A real treat for a special dinner. The filling is a traditional recipe from my grandmother. We have dressed the pie with crumpled and rolled up sheets of phyllo pastry to resemble overblown roses. Remember, roasting the chicken in the oven before you make the filling gives wonderful depth of flavour!
Ina Paarman | Beef Stroganoff with Char-grilled Shallots
Beef Steak and Mushrooms is an established family favourite. Give it a flavour twist with the addition of some Char-grilled Shallots and serve it on a bed of Deluxe Polenta.
Ina Paarman | Stir-fry Fillet with Vegetables
We have used beef fillet for this recipe and it illustrates perfectly how a small amount of meat gives great flavour if combined with lots of fresh vegetables, a good sauce and the right seasonings. I have tested this stir-fry method many times, do follow the prescribed method to the letter.
Ina Paarman | Poached Chicken or Turkey Breasts
If you are catering for a smaller group a whole turkey appears to go on forever after Christmas. We could not get turkey breasts when we did our photographs so we substituted with bone in, skin-on chicken breasts. The result was outstanding. So the choice is yours, chicken or turkey. Do not be tempted to skip the brining stage – that is the secret to succulence.