This crab, crustacea stock also features in my cooking class videos which form part of the Cook at Home with Tonya series. Crab stock is also one of the Fundamental Foundations of Cookery – Stock making. In the video, I made this stock with my crayfish, Morten Bay bug shells and prawn shells that were [...]
Today, in my Cook at Home with Tonya cooking class videos, I made this fish stock at the same time as the crab crustacea stock. The reason for this is that I use the fish stock as a base for the crab stock. At the end of the cooking process, the fish stock is strained, [...]
My family love this simply with the roasted pumpkin, onions, tomatoes and garlic. It is really lovely served on the bed of spinach or rocket with the pine nuts for some crunch and the chilli for some spice. Serves 4 Ingredients Optional ingredients which go very well with this salad 500g Jap pumpkin, peeled and [...]
Pipérade from the Basque* country is made with green or red peppers and pimentos, onions, tomatoes and garlic, slowly cooked together, with beaten egg added at the end and slowly stirred through to cook the eggs; it is usually served with slices of the famous and delicious Jambon de Bayonne, which is similar to prosciutto. [...]
This is a creamy, comforting 'pie' with tons of flavour and goodness without the crust. All LCHF. I used john Dory, mussels and prawns. You can use any firm-fleshed white fish such as snapper, Ling, Mahi Mahi, or Blue Grenadier; the mussels and prawns may easily be excluded and you can add scallops if you [...]
A heartfelt thank you for the lovely emails and good wishes you have been sending. They are much appreciated. I also miss seeing you all here, doing what I love and cooking with you in my kitchen. I do hope that you and your family are doing okay out there. I thought you would like [...]
This beautiful home-made mayonnaise enhances everything it touches, with its custardy richness and delicate tang that gives a clean and clear flavour that commercial mayonnaise does not have. When making this sauce, do remember to take your time and go slowly, drop by drop, at the beginning for the addition of the oil. The whole [...]
Serves 4 Ingredients 3 tbsp butter 1 tbsp olive oil1 large onion, peeled, chopped 1kg mushrooms, wiped clean, quartered with stems left on, but dry end bits cut off; reserve 1/4 cup to sauté for the garnish 2 cloves garlic, minced ¼ tsp nutmeg 2 tbsp chopped parsley ½ tsp dried thyme or 4 [...]
Makes 1.5 – 2 litres stock Ingredients 75g dried shitake mushrooms 1 ½ tbsp olive oil 100g fresh mushrooms 2 medium carrots, peeled, diced 1 medium onion, chopped into 1 cm pieces 2 celery stalks diced ½ cup leek greens, roughly chopped, 1 cm pieces 3 sage leaves or large pinch dried sage Bouquet garni [...]
Over the years, I have worked on perfecting a reasonably easy, very nice, tasty tomato sauce, made without sugar, and one the children also enjoy with their sausages and chops. These 2 sauces fit the bill! Roasting the onions, tomatoes and garlic add a good depth of flavour and colour; it makes a little denser [...]
