Feb 26, 2014
mustardwithmutton

1 comment

Marea’s Fusilli with Octopus & Bone Marrow

I know what you’re thinking – octopus and bone marrow shouldn’t even appear in the same sentence let alone on the same plate but bare with me as you’re wrong, very wrong. Marea is an amazing Italian seafood ┬árestaurant in New York and this is their signature dish created by chef owner Michael White. I […]

Nov 12, 2013
mustardwithmutton

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Spaghetti with Prawns, Baked Peppers and Pangrattato

A while ago I made a batch of Simon Hopkinson’s Piedmontese baked red peppers as a side dish to a steak meal. There was some leftover so during the week I chopped up the remaining peppers along with all the garlic and tomato infused oil they were steeped in and added them to spaghetti, creating […]

Oct 1, 2013
mustardwithmutton

1 comment

Tetsuya’s Grilled Miso Marinated Salmon – Saikyo Yaki

Tetsuya Wakuda, one of Australia’s most celebrated chefs, is quick to point out that this recipe for Saikyo Yaki ┬áis not an invention of his but a dish that has been around for hundreds of years. Any firm fleshed fish can be used and in Japan it would be more traditionally made using white fish. […]

Sep 25, 2013
mustardwithmutton

3 comments

Thai Yellow Prawn Curry

Sometimes it’s nice when girlfriends come over and to just get a take-away rather than cook an elaborate meal. We normally opt for Thai food and whilst getting a take-away is a hassle free way of entertaining, I usually find that I can’t help myself and end up cooking one of the dishes. We usually […]

Aug 20, 2013
mustardwithmutton

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Thai-Style Prawn, Chicken & Corn Cakes

These delicious little morsels are perfect to serve with drinks or as a starter to an Asian dinner. I prefer them to Thai fish cakes as they don’t have that spongy texture that Thai fish cakes are known for – these fritters are meatier and have a satisfying crunch. The batter can be prepared ahead […]

Jul 8, 2013
mustardwithmutton

2 comments

Individual Smoked Trout & Herb Tarts

I love tarts of any kind; sweet or savoury, large or small. I particularly like individual tarts as they make such a lovely first course. The variations for fillings are endless but one thing I do prefer is for the tart to be more creamy than eggy, if you know what I mean – a […]

Jul 3, 2013
mustardwithmutton

7 comments

Malaysian Laksa – The Cheats Way

Laksa is a spicy curry based noodle soup that’s very popular is Malaysia and Singapore, not to mention Sydney where die-hard laksa fans are always on the lookout for the best laksa vendor. Making an authentic laksa from scratch can be a time consuming exercise and sometimes the craving for a laksa can hit you […]

Jun 17, 2013
mustardwithmutton

1 comment

Rag Pasta with Seafood Sauce – Stracci con Ragu di Pesce

A lot of the pasta sauces I tend to make are slow braises such as this bolognese or this chicken liver, veal and porcini ragu but sometimes the simplest things are often the best and in this less-is-more-pasta sauce of mixed seafood, chilli, fresh tomatoes and saffron that’s certainly the case. A short list of […]

May 10, 2013
mustardwithmutton

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Spicy Prawns with Angel Hair Pasta

This recipe is a bit of a mish-mash of cuisines; it’s part South-East Asian, part Indian and with the pasta element, part Italian. A little confused I admit but it’s quite addictive. You could limit it’s culinary passport somewhat and replace the angel hair pasta with noodles or rice but Italian pastas have a different, […]