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The Tea Room Restaurant

The Tea Room Restaurant



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    • Vanilla yoghurt and cherry granita with a warm cherry and custard tartlet
    • Vanilla yoghurt and cherry gra...

    • Vanilla yoghurt and cherry granita with a warm cherry and custard tartlet. The yoghu...

    • View Recipe »
    • Caramelised halibut
    • Caramelised halibut...

    • Caramelised halibut with parmesan and herb gnocchi, mousserons and sweetcorn veloute....

    • View Recipe »
    • Roast quail
    • Roast quail...

    • Roast quail with peach chutney, rosit potato and morcilla...

    • View Recipe »
Name Course Brought to you by

Vanilla yoghurt and cherry granita with a warm che...

Vanilla yoghurt and cherry granita with a warm cherry and custard tartlet. The yoghu...

Desserts The Tea Room Restaurant

Caramelised halibut...

Caramelised halibut with parmesan and herb gnocchi, mousserons and sweetcorn veloute....

Main Courses The Tea Room Restaurant

Roast quail...

Roast quail with peach chutney, rosit potato and morcilla...

Starters The Tea Room Restaurant
The Spiders Winner

Recipes

Lamb Cutlets with Garlic, Lemon and Paprika


Why not make up a large quantity of this marinade in advance – it is wonderful with cutlets and would also work well with leg steaks or loin chops. The longer you marinate the meat for, the better the flavour!
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