JAMAICAN GOAT CURRY (or lamb) I recently made this for a street party and it was so good that I was asked for recipes. We easily fed 15 people but we did have some salad and rice and other hot dishes, so allowing for what leftovers we had there would be plenty for 10 people Full Article…
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BOUEF (VENISON) BOURGUIGNON – CAMP OVEN OR SLOW COOKER
Essentially Boeuf Bourguignon is a stew and in our family stews are served from a camp oven and eaten from a bowl beside a camp fire. This recipe therefore has been adapted to be cooked in one pot, namely a camp oven. The main ingredients to worry about are the meat and the wine and Full Article…
Smoking in the Gas Smoker
Today I got a smoker – and now I have to work out what to make with it. I got it from Aldi and when researching whether to buy it I found that it was a rebadged Hark smoker and that there was a cook book available on line so I have down-loaded it and Full Article…
CHICKEN PAPRIKASH
Apparently this is a traditional Hungarian recipe – my version is only adjusted to use ingredients that I commonly have in the cupboards. I chose this recipe because I had chicken pieces in the fridge and needed to find a “casseroley” thing to do with them I am going off into the desert for a Full Article…
FIJI KOKODA
This is a raw fish recipe that I learnt from Ba in a cooking class on an island out of Fiji. It was so good that I immediately returned to my room to write it down. In Fiji the sound d is ‘nd’ so they pronounce this as ‘kokonda’, just as Nadi is pronounced ‘Nandi’. Full Article…
GLAZED HAM
Every year, for Christmas, I buy the best ham that I can and glaze and cook it. This makes the ham moist and flavoursome. The glaze is pretty much whatever you feel like putting in the mixture. I have put together a list of what I used in each year’s glaze. Cooking instructions are pretty Full Article…
CHILLI CRAB
This recipe is from Julian, guaranteed great chilli crabs – made and eaten while travelling across the north of Australia – I would go back to Karumba just to eat their crabs. “Clean crab and cut into quarters. With a hammer crack nippers and big claws, then chuck in pot with vegetable oil and a bit Full Article…
OSSO BUCO
This is far easier and more flexible than most recipes would have you believe. Basically season the meat, dredge it in flour, fry off, cook the vegetabels in the same pan, deglaze with wine. Put the vegetables, tomatoes, stock, herbs and meat into a pressure cooker and cook till tender. OSSO BUCO Ingredients GREMOLATA Method Full Article…
PORK – WOOD FIRED OVEN
Our wood fired pizza oven has been used many times for pizzas, and has made the best paella, only possible because of the even high temperature on the base of the oven. I have just made the best roast pork I have ever made, with fantastic crackling so I am writing down what I did Full Article…
PIZZA DOUGHS and PASATA
PIZZA DOUGH We bought a wood fired pizza oven and then discovered that there is a lot more to pizza than we had ever imagined. The main thing that I learned is that there is an art to the dough and that all doughs are not created equal. To this end we have spent Full Article…
BEEF FILLET
This was my second meat to go with the traditional ham this Christmas. Many people said it was the best meat they have ever had and that this Christmas the food was even better than normal. I hate to think how we are going to better this in coming years. This is very easy, the Full Article…
DEFROST PRAWNS
For Christmas I bought “frozen at sea” Gulf prawns. Prawns frozen on the trawlers in ship’s blast freezers are far fresher than anything that’s been farmed and shipped fresh. So I had 3 kg of jumbo prawns needing to be defrosted on Christmas eve. This is a combination of the method I found on the Full Article…
CHICKEN AND BASIL CURRY
This is quite easy to make and has a fresh flavour. Modify the heat level by adjusting the number of chillis and the amount of cayenne pepper. Make well ahead to allow the flavours to infuse through the chicken. I made a very large batch for a family get together and it came out well. Full Article…
QUESADILLAS
This is an ideal Friday night relaxed dinner. It actually is reasonably healthy if eaten with the two salsas in the recipe. Some times I cook these individually in the sandwich maker, otherwise they can go onto trays in a hot pre-heated oven. They are served cut into quarters, with the yoghurt /mayonaisse white sauce Full Article…
SMOKED COD AND PRAWN PIE
This is a surprisingly tasty and healthy dish. It is more like a lasagne than a pie as it is in layers, each prepared and then assembled at the end. It all started with, as usual, what I had in the freezer and fridge. This time I was more limited in my choice of Full Article…
LEMON CHICKEN WITH CAPERS
This is a one pan meal that is so easy that it needs to be in the repertoire easy dishes, and would be quite good for a crowd if the cooking was transferred to an oven safe dish that it could be served directly from. Ingredients: Directions: Toss the chicken in the seasoned flour Full Article…
SALT AND PEPPER PRAWNS
We have been eating Salt and Pepper prawns at The Blue Dragon at Northmead since 1988. Even though we moved from the area in 2000 we still make a point of doing lunch there whenever we are in the area. Bill once told me exactly how they were cooked and I remember thinking how simple Full Article…
GARLIC, CHILLI, PRAWNS ON PASTA
This is another really easy emergency prawn dish that can be made upmarket with fresh green prawns that you have shelled and deveined or can be simply made from half a bag of defrosted prawn meat. As with most of the prawn dishes this is very easy to make using the actifry, and almost impossible to over Full Article…
GARLIC PRAWNS IN TOMATO – a la Claire
One of Claire’s signature dishes – can be served with bread, cous cous or rice, always good, quick to prepare and very versatile. This can be made with fresh or frozen ingredients. A few tins of tomatoes and some frozen prawns makes an almost instant dinner. Ingredients: Method: Heat oven to 220C. Brown onions & Full Article…
CURRIED FISH
This is a mildly curried fish dish flavoured with chilli, kaffir lime leaves and coconut milk. It is quick to prepare and easy to serve. Ingredients Method Grind spices and kaffir lime leaves with a mortar and pestle till smooth. Heat a small amount of oil in the cooking pot and fry the spices until Full Article…