These guys all have a good teams working with them. Aptus Fish Supply – Peter, Anna, Linda plus others K and L Poultry – eggs, poultry and duck –Chris, Pete, Tina Kirkpatricks Butchers – Barry, Mario, Tom and Sue The Nut Shoppe – Chris and Connie Franks Quality Fruit and Vegetables - Joe and Gino [...]
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’ mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made of the liquid batter of the eggs and grated Parmigiano Reggiano being poured into the hot stock. The egg breaks [...]
This slow braise is full of flavour and nourishment. The almond herb topping dresses it up for entertaining; it is delicious with or without it! Serves 6 Ingredients Extra virgin olive oil 2.5k beef short rib, cut into single ribs 2 onions, roughly chopped 2 carrots, roughly chopped 4 sticks celery, roughly chopped 3 cloves [...]
Serves 8 - 10 Filling Spaghetti squash 70 gm butter 1 tbsp extra-virgin olive oil 80 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 4 garlic cloves, finely chopped 1 cup, loosely packed, flat-leaf parsley, finely chopped, plus extra for garnish 4 spring onions, finely sliced Zested rind of 1 lemon [...]
Especially delicious for cold winter days, or any day really, this soup or stew is a meal in itself. Make it into a stew by adding more chicken pieces and serve it with a crisp, mixed salad. Serves 4 Ingredients 2 onions finely diced 25g butter 2 tbsp extra virgin olive oil 1 red [...]
Memories of Gascony is an award-winning cookbook written by three-Michelin starred chef Pierre Koffmann about the provincial cooking of Gascony, in south-west France. I did read it a couple of years ago, I am really enjoying reading it again and seeing how it fits so well within my Cook Real Food Program cooking classes. I [...]
Croatian Ajvar is a popular dipping sauce which is served with meats, and particularly ćevapčići, or chevapi sausages, meatballs, chicken and sausages and Mediterranean vegetables. Ajvar is a capsicum pepper-based condiment with aubergines, garlic and chilies, which also is lovely as a spread; I loved it. You can see it here nestled into the meat [...]
Slow cooked, braised lamb necks in a scrumptious sauce, made with our home-made beef or chicken stock adds such a depth of flavour. Garnished with a gremolata and lemon slices, this lamb makes a wonderful winter dinner served with creamed cauliflower and wok tossed mixed greens. As with any meat that you cook on the [...]
Braised fennel has a wonderfully subtle flavour, not very strong and more like a braised onion, with just a hint of fennel. The citrus adds a lift to make this a fabulous side for pork, chicken or beef. It cuts the richness of the meats as well. The pairing of fennel and citrus is a [...]
This recipe is a variation of the classic Elizabeth David orange and almond cake, made with mandarins and pistachios. You may also like to substitute the pistachios with macadamia nuts. 300grams, about 2 – 3, seedless mandarins 4 eggs 220g, 1 cup, dark brown sugar 200g unsalted shelled pistachios, finely chopped in food processor 1 [...]
