It’s taken me a while to become fond of beetroot, maybe it was all the canned pickled beetroot that adorned Australian hamburgers growing up. But now I love them and the added bonus is that they’re incredibly good for you. I find the easiest way of cooking beetroot is to wrap them individually in foil […]
The star of this dish is really the stewed green beans; the patient and slow cooking of onions, garlic and tomatoes giving them wonderful flavour. Green beans are a great vegetable for long slow braising for whilst they break down a little and loose their “squeakiness”, they don’t completely wilt. I could happily consume just […]
I know a lot of people are squeamish about offal but I love them. The strange thing is that most people who confess a dislike of offal have never tried them which is such a shame as if they’re cooked properly they can be so delicious. Fans of chicken livers will love this dish but […]
Crème Caramel is one of those old French bistro classics that never loses it’s appeal. It’s easy to make and similar to crème brûlée in that it’s a custard with a caramel topping but instead of a brittle toffee coating, as in a brûlée, it has a liquid caramel sauce. The custard is lusciously thick and smooth […]
Spatchcocked chicken, also referred to as butterflied chicken, simply means a chicken which has had it’s back bone removed and then been flattened. It’s very simple to do at home and only requires a sharp knife or some poultry shears and a little brute force. If you’re purchasing your chicken from a butcher they can […]
Who doesn’t like schnitzel? Veal, chicken and even fish all taste great when crumbed. For me nothing beats a good homemade schnitzel and this veal cutlet is just an oversized schnitzel really. I actually prefer the higher ratio of meat to crumb that you get with a thicker cut of meat such as a veal […]
Sliders are basically just mini hamburgers. There’s something fun about eating food that has been miniaturised – mini hotdogs, mini muffins, mini pizzas, you get the drift. Normally sliders are filled with a smaller version of the usual minced hamburger patty but these sliders are filled with slow cooked beef cheeks in a rich […]
Mention shrimp/prawn cocktail to an American and they’ll instantly think of large boiled shrimp accompanied by a horseradish spiked tomato sauce. Mention the same thing to an Australian and the image that comes to mind is completely different. A prawn cocktail for us are prawns (not too large) that have been liberally doused in a […]
If you’re a lover of peanut butter and not averse to a bit of chocolate in life then you’re going to love this slice. Be warned though, they’re very moreish and the inclusion of coconut with the peanut butter just makes them even harder to stop eating. I found these squares of nutty chocolatey goodness […]
Fillet steak is not a cut I normally cook on the barbecue as I don’t think it’s delicate flavour holds up well to the grill. So the other night when it was raining heavily and we felt like steaks for dinner I decided to make fillet steaks. Ina Garten has a fail proof method of […]
Mustard With Mutton 