About

At Palatable, we allow ourselves the indulgence of an elegant meal and good food is our only Indulgence.

The most Pleasant factors used often to compare the qualities of good food are the excellent flavors, textures and the wonderful aroma, the tenderness and not to be left out, the juiciness of it all.

INDULGE PANTRY MAGAZINE

OUR NEW FOOD MAGAZINE IS HERE! INDULGE PANTRY MAGAZINE!

The INDULGE PANTRY MAGAZINE is a monthly magazine so be sure to check it out to get the latest articles about food, desserts and drinks.

Lots of exciting articles about cooking, baking, kitchen gadgets and Utensils, ingredients, ideas, recipes, tips, trends and many more...

Why not indulge today in our first issue magazine for lots of great ideas 👇 Check out the link below

at pala-table1.my.canva.site/indulge-pantry-magazine

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Essential meals of the day

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THE TOP FOOD TRENDS

Pork and Rice Recipe

2 tsp olive oil

1 Pork tenderloin

2 garlic cloves

1 red bell pepper

1 tsp ground curry powder

All purpose flour

½ tsp hot chilli powder

150g easy-cook long-grain rice

750ml chicken stock

flaked sea salt and pepper

Direction

Season the pork with salt, black pepper, some flour and curry powder. Heat up oil in pan, sauté the onions and garlic over a medium-high heat for about 3 minutes until they’re softened and lightly browned, stirring regularly.

Add the seasoned pork to the pan and fry with the onions and garlic for about 3 minutes until lightly browned. Add the chicken stock, chille flakes, red and green bell peppers.

Reduce the heat to a simmer, stirring regularly, until the pork is lovely and tender. SeRVE WITH RICE.

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Apple Fritta Recipe

Oil

1 cups all purpose flour

1 tsp Baking powder

1 1/4 cup sugar

1 can Apple cider

Cinnamon

In a bowl add in the flour, baking powder, sugar, apple cider and mix well until well incorporated. Wash and slice apples.

Add the apples to the batter and stir until well coated. Fill a medium pot halfway with oil and heat over medium heat until the temperature reaches 325°F (160°C). and then deep fry them.

Sprinkle cinnamon sugar mix on top and serve with ice-cream.

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Lamb Ragu Recipe

Oil

250g ground lamb

2 cups tomatoe puree

4 cups lamb stock

1 cup white wine

1 tsp oregano

1 tsp Paprika

1 Garlic gloves

Chili flakes and PanCetta

Salt and pepper

Potatoes

Red bell peppers,

Season lamb with salt, pepper. blend pancetta and garlic and set aside.

In a medium pan heat up oil and fry the seasoned lamb for 3 minutes on both sides. Remove the lamb and set aside.

In the same pan with the juice released from the lamb, fry the blended panCetta and garlic, add the lamb back to pan, pure in some white wine, oregano, chili flakes, paprika, tomato puree, water, potatoes, red bell pepper, pinch of salt and cover and cook for about 15 minutes. Serve with any pasta of your choice and grated Parmesan cheese.

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