What’s not to love about flavour packed meatballs bathed in rich tomato sauce, poured over spaghetti and topped with mounds of parmesan cheese – comfort food just doesn’t get any better which is why this pasta dish is loved by young and old alike. I was a little shocked the first time I had spaghetti […]
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 […]
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 […]
This is a dish my family has been making for a long time, so long that I’ve actually forgotten where the original recipe came from. Basically it has all the components of a steak dinner but on one plate which not only makes it easy to prepare but easy to serve as well, especially if […]
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 […]
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 […]
Oh my, this meatloaf is GOOD! So juicy and so flavourful, each mouthful is a taste sensation, so much so that no gravy or side of ketchup is required, none! The recipe comes from Marc Matsumoto’s fabulous blog, No Recipes. Marc is wary of calling anything “The Best” but in this instance he feels it’s […]
This recipe comes from one of Mario Batali’s first books, Molto Mario. The braising sauce becomes ultra think and glossy from the red wine and tomato paste mixture – no tinned tomatoes are used so there’s real concentration of flavour, especially if you take the time to really let the tomato paste caramelise. Maggie Beer, […]
One of the best things about making corned beef is the leftovers. In fact I always try to buy a piece of beef that is bigger than what we require to ensure that there are leftovers. Our favourite ways to use the remaining meat is to make toasted Rueben sandwiches with Swiss cheese and sauerkraut […]
The best way to describe what Moghrabieh are would be to say that they’re Lebanese couscous. Much larger in size than regular couscous and larger still than Israeli couscous, these pearl like buttons are made from semolina flour and have the consistency and texture between a gnocchi and a dumpling, with a slight chewy bite […]
Mustard With Mutton 