Mango and Pak Choi Couscous
Pak choi and onion cook with coconut milk before mango, couscous and two kinds of rice are folded through. Cilantro finishes the dish.
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Mango and Pistachio Cocoa Cake
Mango dice and pistachios sit in a rich cocoa batter containing liquid cream. The cake is baked gently as a shallow layer, then rested so the warm centre can hold together when served.
Mango and Pistachio Dessert with Lime
Mango and peeled lime flesh fill a dense yoghurt bake with chopped pistachios. The fruit is finely prepared before the flour-and-egg mixture is cooked in a broad tin and rested for portioning.
Mango salsa
Mantis Shrimp in Tomato Sauce on Toast
Whole mantis shrimp simmered with garlic, parsley and tomato, served over lightly toasted bread.
Maple and Cranberry Mini Cakes
Small maple squares with chopped cranberries and rolled oats. Coconut milk and dairy milk hydrate the oat mixture before flour is folded in and the cakes are baked through.
Maple and Pumpkin Mini Cakes
Finely grated pumpkin and peeled lime flesh fill these cocoa mini cakes. The rich batter is baked in square moulds, producing compact portions with the fruit dispersed through the crumb.
Marena Sour Cherry Syrup
A clear sour cherry syrup scented with cinnamon, for mixing with cold water.
Marena with Whole Sour Cherries
Wrinkled sour cherries in a rich cinnamon-scented syrup, served with clear marena.
Marietta’s Quick Panettone
A tall, chemically leavened fruit cake with sultanas, candied peel and a rounded cracked top.
Marzipan Offelle
Scalloped half-moon pastries filled with finely ground sweet almond paste and orange, lightly glazed and dusted with icing sugar.
Mashed Browned Potatoes
A full batch of buttery mashed potatoes browned with a thin egg glaze.
Mashed Potatoes
Six small potatoes boiled, sieved and gently warmed with milk, butter and nutmeg.
Mashed Squash
One small boiled squash mashed with butter.
Mashed Yellow Turnips
Mashed Yellow Turnips
Matzot Fried in Egg and Milk
Milk-softened matzo sheets dipped in seasoned egg, fried golden in butter and dusted with sugar and cinnamon.
Maître d’Hôtel Butter Sauce
Gently warmed butter with finely chopped parsley, lemon, salt and pepper, served with grilled steak or fried cutlets.
Meat Passatelli in Brodo
Fine beef, breadcrumb and Parmesan strands pressed into broth and gently simmered.
Meat-Filled Potato Balls
Soft potato, egg and Parmesan dough enclosing a small cooked-meat filling, rolled into eighteen balls and fried.
Meringue Shells
Dry egg-white and sugar meringue shells shaped for paired desserts.
Messina Macaroni with Garlic and Tomato
Boiled macaroni briefly fried with onion, garlic and tomato sauce.
Migliaccio di Romagna
A traditional sweet pork-blood and chocolate pudding with almonds, candied citrus and spices, baked on thin pasta matta and cut cold into diamonds.
Milanese Chocolate and Beef Pie
A historical sweet pie of finely minced cooked beef, chocolate, pine nuts, sultanas and candied citron enclosed in a wheat-and-cornmeal shortcrust.
Milanese Risotto with Marrow and White Wine
Saffron risotto enriched with beef bone marrow, white wine, butter and Parmesan.