Feeding a large number of people when you only have one small oven and four burners can be a bit of a challenge. As our family gatherings normally mean dinner for ten I’m constantly trying to think of meals and recipes that can feed that amount of people without too much stress or pandemonium in … Continue reading
I love any type of legume but cannellini beans are my favourite. People seem to shy away from cooking dried beans from scratch, maybe because of the pre soaking they require. But the difference in taste between home cooked dried beans and the canned version aren’t comparable. Having said that I always keep a variety … Continue reading
The Japanese have a fondness for curry which I find quite bizarre not only because it’s not indigenous to their cuisine but it seems so at odds with the very clean and precise flavours that Japanese food is known for. We’re not just talking any curry either but the real old fashioned tasting curry. The … Continue reading
Phew, made this pie in the nick of time for Thanksgiving. My tardiness wasn’t due to the fact that I was disorganised, in fact my pie crust was made and ready to go and the filling ingredients were sitting on the counter but then the door bell rang and I remembered I’d booked to have … Continue reading
For some reason we always seem to crave Tex-Mex food on a Friday night. There’s something so festive about this style of food which makes it a great celebratory introduction to the weekend. I’ve never cooked a whole brisket before, mainly because it’s not a cut that’s commonly seen in butchers here. It’s never on … Continue reading
For a recent family get together I wanted to make a risotto, mainly because I love how easy risottos are to make. Sure there’s a little bit of prep involved and then some stirring time just before dinner but compared to a lot of meals, I find risottos quite stress free. I decided on a … Continue reading
A butterflied leg of lamb is a great cut for the barbecue. A large leg will feed 6-8 people, with side dishes, and a smaller one will easily do 4 people. The nice thing about grilling a butterflied leg is that due to it’s being uneven in size and width you get a range of … Continue reading
You may have noticed from the posts here that we’re partial to our steaks. We normally barbecue a steak at least once a week and the only problem that poses is what to serve with it. It’s hard trying to come up with different side dishes, especially if you take potatoes out of the equation … Continue reading
There’s no doubt that some of the best tasting rib dishes in the world come from the American South but I think the Chinese run a close second. They seem to understand pork and relish it for all it’s fatty, juicy goodness and pork belly along with ribs are right up there on their top … Continue reading
Moussaka is sometimes referred to as the Greek version of lasagne, with fried eggplant slices replacing the pasta. It’s similar to lasagne in that there’s a ragu of minced meat which is topped with a béchamel sauce before being baked but it has a very different flavour profile due to the ragu being made with … Continue reading
