Eastington @ Paddington

*Cabbage gratin

Published by

Marcus

on

February 23, 2025

from French (page 286) by Damien Pignolet ground cinnamon white pepper sourdough bread cream store-cupboard ingredients Savoy cabbage Gruyère cheese Great Flavours.

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Breads, PORTUGAL

Madeiran flatbreads (Bolo do caco)

Published by

Marcus

on

February 23, 2025

from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 38) by Roberta Muir and Jose Silva plain flour (substituted organic wholemeal flour) dry yeast orange sweet potatoes

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Clams, PORTUGAL

Clams with chouriço (Amêijoas e chouriço)

Published by

Marcus

on

February 23, 2025

Clams with chouriço (Amêijoas e chouriço)

from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 34)by Roberta Muir and Jose Silva smoked paprika bay leaf vongole clams fresh ginger root chouriço sausages red birds eye chilli coriander served with Bolo do Caco (Madeiran Flatbread) made with organic wholemeal flour and gold sweet potatoes

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*Favourites, Ginger, PORTUGAL, Sauces

*Piri-piri sauce (Molho de piri-piri)

Published by

Marcus

on

February 23, 2025

from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 20) by Roberta Muir and Jose Silva fresh ginger root red birds eye chilli

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PORTUGAL

Flaming Chorizo

Published by

Marcus

on

February 23, 2025

Recipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/flaming-chorizo/ 1 chorizo 30ml grappa or similar alcohol Bread, for serving (Broa: Portuguese Corn Bread (Recipe from Time Life: The Food of Spain and Portugal) Very simple. (improvised assador de barro using a ramikin and egg poacher)

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Breads, FRENCH, Mushrooms, Onion

Alsatian flatbread with onion & mushroom (Tarte flambée / Flammekueche aux champignons)

Published by

Marcus

on

February 23, 2025

Alsatian flatbread with onion & mushroom (Tarte flambée / Flammekueche aux champignons)

from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 42) by Roberta Muir and Damien Pignolet nutmeg plain flour dried yeast button mushrooms egg brown onions creme fraiche Also did the Alsatian flatbread with onion & speck (Tarte flambée / Flammekueche) version on half. Both great, but the crossover was excellent

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Eggs, Parmigiano Reggiano, Pasta, Truffle

Truffle Egg Fettuccine

Published by

Marcus

on

February 23, 2025

Eggs stored with truffles Fresh Fettuccine Sauce of cream, parmesan and truffle

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Green Beans, PORTUGAL

Portuguese green bean fritters (Peixinhos da horta)

Published by

Marcus

on

February 23, 2025

Portuguese green bean fritters (Peixinhos da horta)

from Be Inspired – A Month of Portuguese: Inspired by Jose Silva(page 53) by Roberta Muir and Jose Silva soda water baby green beans vegetable oil went bicarb and baking soda path and blanched in salted water

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PORTUGAL, Potatoes, Snapper

Red snapper baked with potatoes (Besugo al horno)

Published by

Marcus

on

February 23, 2025

Red snapper baked with potatoes (Besugo al horno)

from The Cooking of Spain & Portugal (Foods of the World)by Peter S. Feibleman and Time-Life Books paprika lemons potatoes French bread black olives parsley red snapper

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*Favourites, FRENCH, Risotto, Truffle

*Risotto with fresh truffles

Published by

Marcus

on

February 23, 2025

from French (page 165)by Damien Pignolet white pepper chicken stock dry white wine Parmesan cheese risotto rice (Truffles stored in the rice for a few days) butter brown onions black truffles (Tasmanian thanks Nick) matched with a 2005 Tasmanian Pinot, made for us by Julian Alcorso

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