This is a recipe from the Jamie Oliver At Home cookbook and it’s a real keeper. It’s easy to throw together and whilst the cook time is pretty long it just does it’s own thing in the oven. The original recipe calls for pork shoulder but for some reason this cut is particularly hard to […]
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 […]
Dopiaza literally means double onions and this style of curry is one of my favourites. The onions in the dish are separated into two lots. One half is finely sliced and caramelised and added to the curry at the end of the cooking time, which thickens the sauce and adds a lovely hint of sweetness. […]
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 […]
These two recipes came from a recent edition of Donna Hay Magazine. Whilst they were in the same section I’m not sure that the two dishes were meant to be served together but they were certainly a great match. Spatchcock are actually small chickens weighing roughly 500g (I believe they may be referred to as […]
This recipe might not win any awards for culinary expertise but its very simplicity is what makes it such a comforting dish. It’s easy to throw together which makes it a perfect midweek meal. I didn’t add any pasta to this as we wanted a carb free night and we actually didn’t miss it. But […]
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 […]
There are many different schools of thought regarding ribs and the arguments about which method produces the best ribs can get very heated. There are dry rubs, wet marinades, smoking, mopping – it can all get a bit confusing so when I decided to make some ribs for dinner my head was reeling with information […]
This recipe comes from the Red Spice Road Cookbook and restaurant based in Melbourne. The broth has wonderful Thai flavours with just a little bit of a chilli kick. The broth and mushrooms are good enough to eat on their own but the addition of the crispy skin fish makes it an amazing meal. This […]
Mustard With Mutton 