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Continue reading →: Pork and cumquatsPork and cumquats from The Cook’s Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 259, or p764 of the revised edition) by Stephanie Alexander Boned pork leg was dry salt brined overnight, then roasted at 160C until it reached an internal temperature of 62C. Then rested for 10m and the…
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Continue reading →: Tortiglioni with mushroom and eggplant (Tortiglioni con funghi e melanzane)from The Silver Spoon Quick and Easy Italian Recipes (page 50) by The Silver Spoon Kitchen (also in The Silver Spoon (p304), and the The Silver Spoon Pasta (p153)) It was easy and very good:
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Continue reading →: Chinese broccoli with garlic and oyster saucefrom Tender: A Cook and His Vegetable Patch by Nigel Slater (page 244) Simple, quick and delicious.
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Continue reading →: Pan-fried okra with tomato, olives and haloumi (Bamia bil siniyhe)from Falastin: A Cookbook by Sami Tamimi and Tara Wigley (p162) Delicious and quick! (Okra and cherry tomatoes acquired at Paddington markets) Pan fried then finished under the grill. Note to self; the pan under grill at 250C melted my oven glove! Topped with green chilli (needed to be hotter, the long ones have little…
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Continue reading →: Lentil moussakaThermomix/ Cookidoo recipe Delicious, and I loved the ease / health of steaming of the eggplant slices rather than frying them.
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Continue reading →: Bourbon pork ribsThermomix/ Cookidoo recipe Time consuming but worth it. Spice rub overnight: raw sugar, salt, mustard powder, paprika, smoked paprika, fresh ginger, chilli flakes, all spice and black pepper. Then baked in the oven. Glaze (made in Thermomix): Finish cooking with the glaze added. Cooking under alfoil did not produce a…
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Continue reading →: Cabbage PieThe recipe came from a newspaper/magazine cutting many years ago. Mrs B found it and wanted it. If you recognise it, I can attribute the author/source. It was good, but nothing special: I cooked this in the pie maker using short rust pastry bottoms, and puff pastry tops topped with…
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Continue reading →: Potatoes, beans, sardinesfrom Hugh’s Three Good Things…on a Plate by Hugh Fearnley-Whittingstall (page 42) A few months back I bought a packet of organic Kipfler potatoes and did not use all of them, and the few that were left started sprouting, so I planted them. A few months later, I had a harvest of new…
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Continue reading →: Mussels with saffron picifrom Destination Flavour: People and Places(page 196) by Adam Liaw This recipe taught me a new and better way to cook mussels. That is to blanch them in boiling salted water until they open and then transfer to the sauce. It results in all the mussels being perfectly cooked. I used the steaming…
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Continue reading →: *Lentil bologneserecipe from Cookidoo / Themomix This was delicious, and quick: As the sauce takes 17m to cook in the Thermomix, and the Barilla Spaghetti takes 10m plus the time to bring the pot to the boil, you should start both at the same time. Version 2 Added Chilli, Basil and…
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Eastington@Paddington 