After a dash to the fish co-op one afternoon we produced this delicious dinner of a Barbecued Snapper served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - simply steamed and tossed in butter. It was spectacularly simple and delicious ….
Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….
This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….
Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….
Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....
There’s going be a crowd of us around the dinner table this Christmas so the menu has been decided, not just with a nod to tradition, but by what we can fit in the oven and how we can actually deliver a hot meal! One whole turkey was never going to cut it, so the plan arose to cook several turkey breasts, rolled and roasted …
When I came across the idea of this Carrot Jam – Moraba-ye Havij I was really quite delighted. Apparently, it’s been made in the Middle East since the twelfth century. But for me, the thought of the humble carrot – one of our most familiar and everyday vegetables – being sweetened up, spiced up and tweaked up with citrus, had a sure ring of novelty and promise …
Our recently published Cornbread recipe had me thinking about a main meal to go with it. Mexican seemed the logical direction but it came with a proviso that it would be flavoursome and easy to prepare. (Much sought after those two characteristics.) And so Spiced Chicken with Chorizo and Chickpeas came about ….
Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think. The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing ….
I have fallen deeply in love with kabocha, the sweet, nutty Japanese pumpkin that’s called Kuri Kabocha in Japan, which means ‘nutty flavour.’ For a pumpkin it’s a revelation. (Are you starting to worry about me?) Add garlic, pepper, chilli and parmesan and you have a delicious stuffing for the seasonal delight that is zucchini flowers. ….
As always, the very best produce needs to be used in our Sweet Chilli Prawns and Coconut Rice dish. (We know you know this but we like to press the point!) A good prawn is a thing of beauty. An old prawn is not! Similarly with the herbs and leaves. If they look good enough to stick in a vase then you have chosen the right bunches. No wilting greens here ….
