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Recipes

Vitello Milanese

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Why not try making one of Rosso's most popular dishes? You'll need: 8oz veal escalope, two eggs (beaten), 50g of breadcrumbs, 100g of spaghetti, a tin of tomatoes, dried oregano, one carrot, one small onion, two sticks of celery, salt and pepper... Read more…

Valentine's Day food... Chinese style

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FEELING wanton this Valentine's Day? Or rather won ton? OK, you can see where this is going ... but you can't blame me when Valentine's Day and the Chinese New Year fall on the same day. Read more…

Duck eggs 'en cocotte' with Morecambe Bay brown shrimps

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DECEMBER is just around the corner and with it the introduction of the Mark Addy’s Christmas menus. Both the lunch and dinner choices, priced at £18.50 and £23.50 respectively, offer a selection of three starters, main courses and desserts. Read more…

Pot roast pigeon with elderberry, black pudding and fondant potato

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TO begin this series, Robert Owen Brown of The Mark Addy has chosen this wonderfully autumnal pigeon dish that is reasonably quick and easy to prepare and presents well as a dinner party main course. Read more…

Caldo de Feijao

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THOUGH you may not think of eating soup at a bar, caldo de feijao, or black bean soup, is perfect with beer, caipirinhas or, as food and drink writer Russ Otterwell suggests, a shot of premium artisan Cachaca. Read more…

Brazilian-style roasted pineapple

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THIS simple, aromatic dessert makes a perfect ending to a rich meal. In this recipe for slowly roasted pineapple, cinnamon and sugar combine to give extra flavour. Read more…

Quindim

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A MARRIAGE of African and Portuguese influences, Quindim is a rich custard consisting of egg yolks, coconut and LOTS of sugar. Read more…

Marinaded lamb - Brazilian style

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HOPES of a blisteringly hot August appear to have been dashed with news of the recently revised weather forecast. Read more…

Rabada - a special Brazilian way with oxtail

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AS part of our series focusing on the wide choice of Brasilian dishes available at Bem Brasil, let's introduce Rabada. This is a traditional dish from the region of Minas Gerais State and, as with many Brazilian recipes, the rabada goes through two cooking processes introduced by the Portuguese. Read more…

Peixe A Milanesa

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THIS series focuses on the wide choice of Brasilian dishes available at Bem Brasil, but of course I should take a little time to explain exactly how Churrascaria de Rodizio works, in case you are new to the concept of this type of service. Read more…

Guisado

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GUISADO is a deliciously rich slow-cooked meat stew, traditionally served with a mound of simply steamed plain rice. Read more…

Salpicao de Galinha

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THIS recipe, Salpicao de Galinha, is a Brazilian version of potato salad. It combines fantastic textures with a wide range of flavours and is perfect for serving on a warm summer’s day. Read more…

Moqueca

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MOQUECA (pronounced mo-ke-ka) is the kind of dish that evokes a perfume which is utterly seductive. Read more…

Feel Good Raspberry Punch

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SO you have invited half the world to your forthcoming barbecue and want to offer something a little more sophisticated than cans of beer and a box of wine! Read more…

Red onion, thyme and goat’s cheese tart

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THIS is a delicious vegetarian-style dish that is packed with lots of flavour thanks to the red onions, thyme and lemony goat’s cheese, served on a base of crispy puff pastry with a little salad. Read more…

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Latest Comment

Battle of the Italians: San Carlo v Rosso

Colette Booth wrote: 1 week ago

I've not tried Rosso yet but was in San Carlo last night (have been scores of times) and was a little disappointed by the welcome - charmless really, redeemed slightly by the drinks waiter who was more friendly. We had to ask to pay the bill. The garlic bread was too crispy to finish and although the rest of the food was excellent I just felt it had lost its edge - for now. Maybe try Rosso next time?

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Latest Story

Must see: The Hairy Bikers

Sarah Walters wrote:

If there’s a pair of cooks on TV today that sum up the phrase ‘food, glorious food’, it’s the Hairy Bikers. Simon King and David Myers have reignited the nation’s love affair with good grub – from hearty English standards like pie and mash to exotic flavours picked up on their international travels.

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