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Continue reading →: Spinach frittatafrom The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson (p326) Simple: Went perfectly with the suggested black olives.
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Continue reading →: Beer-can chickenfrom The Extraordinary Cookbook: Make Meals Your Friends Will Never Forget (page 153) by Stefan Gates Very easy. Organic chicken with a 1/2 full beer can up its opening. Important to use a beer that you will use to make the gravy. Hence Guinness is not suitable. I chose an XPA which has an…
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Continue reading →: Pan-roasted snapper with cherry tomatoes, zucchini and basilfrom Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion by John Susman and Anthony Huckstep and Sarah Swan and Stephen Hodges (p223) Simple, quick and tasty. Cherry tomatoes on the vine, EVOO, lemon juice, zucchini ribbons, and basil. Used setting 2 on the mandolin for the zucchini. Setting 1 would have been better). Snapper fillets (from Paddington Market),…
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Continue reading →: Sardine farcite al forno (Baked sardines)from Antonio Carluccio: The Collection by Antonio Carluccio (page 40) Fresh sardines (from Paddington Markets) Garlic, parsley basil, sage, chilli, pine nuts, raisins lemon juice breadcrumbs (stale bread in the blender) EVOO More lemon juice Delicious!
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Continue reading →: Product Review: Josh Niland’s Fish WeightWoolworths Barramundi with burnt butter sauce I love it. The only downside is that you can only cook one meal at a time (or buy more Fish Weights!)
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Continue reading →: NSW: Paddington: PorcineDate visited; 9 April 2026 The duck’s head Duck sausage Tarragon and dijon mustards (The tarragon mustard overpowered the sausage, but you don’t need to add it) The Duck Press The sauce being made with the juice of the duck bones. (Madeira rather than Cognac). The Maderia (IMHO was too…
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Continue reading →: Spaghetti alla Natalinafrom Vincenzo’s Plate by Vincenzo Prosperi. Recipe online https://www.vincenzosplate.com/spaghetti-alla-natalina/ Apparently a classic Neapolitan pasta dish (but it does not seem to be mentioned in any of my numerous Italian cookbooks, or online) Topped with more parsley. Delicious. Think Puttanesca with nuts and sultanas
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Continue reading →: Mussels Dijonnaise (Steamed Mussels with Mustard Sauce)from Food52. Recipe Online: https://food52.com/recipes/19170-mussels-dijonnaise-steamed-mussels-with-mustard-sauce Quick, simple and very good. Served with 35hr wholemeal sourdough
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Continue reading →: *Colcannonfrom The Irish Cookbook by Jp McMahon (p76) very simple and delicious. Potatoes and 250g of Lurpak butter (no Irish butter available), both put through the ricer. Home grown spring onions poached in A2 milk, and then blended with the potato/butter mash chopped parsley
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Continue reading →: *Guinness beef piesFrom Best of the Pie Maker: Sweet, Savoury Pies & More! by Australian Women’s Weekly. It is St Patricks Day! Beef filling: garlic, rosemary, onion, celery, carrot, portobello mushrooms Eye fillet beef. This was delicious beef Guinness, beef stock and flour Served on a bed of Colcannon (next post) Irish…
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Eastington @ Paddington 