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Continue reading →: Cheat’s crunchy Mexican BBQ chicken tostadas – no BBQ requiredfrom Yummy, Easy, Quick: 127 Dinners That Take 30 Minutes or Less to Prepare by Matt Preston (page 53) Toasted corn tortillas Mashed avocado. Unfortunately the avocados available at the moment are the Shepard variety which don’t much flavour compared to the Hass, and are not easy to mash as they stay firmer.…
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Continue reading →: Tagliatelle con finocchio e gamberoni (Pasta with fennel and prawns)from Antonio Carluccio: The Collection by Antonio Carluccio Simple and very good. But like most dishes, the quality of ingredients is paramount. The first time I did this, I used Romeo IGA fennel which had no aniseed smell or flavour, and Aldi prawns which were mediocre. Next time I used a fennel from…
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Continue reading →: *Green vegetables in oyster saucefrom Charmaine Solomon’s Asian Favourites (page 160) by Charmaine Solomon Very simple, and could become my favourite way of cooking asian greens. It is a slight improvement on Nigel Slater’s method, although it takes a little longer. Boiling water with peanut oil, throw in the greans (I used organic baby Pak Choy) Sauce of…
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Continue reading →: *Chilli CrunchCookidoo / Thermomix recipe: https://cookidoo.com.au/recipes/recipe/en-AU/r791403 Very simple, and very tasty. Whilst crunchy (hence the name) I preferred more oil to coat the dumplings, so I topped it off with more grapeseed oil. It should also preserve it better.
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Continue reading →: Veal tortellini with creamy mushroom saucefrom Bowl Food – Comfort Food for People on the Move by Laurel Glen Publishing Very good and very simple. Mushroom Sauce: Swiss brown mushrooms, EVOO, garlic, white wine (pinot gris), double cream (Bulla), grated nutmeg, and parsley. Veal Tortellini (Latina) Grated Parmesan to top
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Continue reading →: Salt-crust pork bellyfrom Destination Flavour: People and Places by Adam Liaw (p49) Very similar to beggars chicken, or salt crusted fish, except this time with a pork belly. Salt-crust of flour, salt and water. Pork belly seared until well brown on all sides Belly coated in toasted fennel seeds and black peppercorns, and sealed in…
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Continue reading →: *Product Reviews: Crumbed Whiting (NZ & Southern Blue)I purchased 4 different crumbed Whiting in packets from Woolies Metro. The first two were NZ Whiting from SeaLord. The difference being in the batter, one being tempura, and the other more a bread crumb coating. At the recommended cooking time and temperature (9m from frozen), both were not cooked…
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Continue reading →: *Chilli kale chipsfrom Zero F*cks Cooking: Endless Summer(page 67) by Yumi Stynes It’s just kale, salt and chilli flakes! Recipe calls for placing kale close to the grill, and bake at 120C for 9-10m . Mine didn’t come close to being crisp. After much experimentation (higher temperature, fan forced, longer time etc) the best was…
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Continue reading →: *Braised lamb shanks with silverbeet and lentilsfrom Yummy, Easy, Quick: 127 Dinners That Take 30 Minutes or Less to Prepare by Matt Presto Delicious and easy! I just used one pot with a lid rather than frying pan, baking dish and alfoil. Worked fine The recipe was for 4 (using 6 lamb skanks). I only used two lamb shanks…
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Continue reading →: Flathead with sauce gribichefrom Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion (page 84)by John Susman and Anthony Huckstep and Sarah Swan andStephen Hodges Simple, quick and very good. Flathead coated in rice flour and cooked in ghee, under weights. (unfortunately the flathead already had its skin removed, so missed out on the deeper colour and crispy skin) Sauce Gribiche:…
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Eastington@Paddington 