This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of this. Serves 4 400g broccoli, cut into tiny, mouth-sized florets 1k large, raw Queensland prawns 60g butter 4 tbsp extra [...]
Duck livers are available from your poultry shop or supermarket; I buy mine from my nearby supplier, Luv-a-Duck; they come fresh in large 2kg bags, so I freeze them in small packages of 200 - 300g pouches. You can substitute chicken livers for the duck, if you wish. Interestingly, the chicken livers have a darker [...]
Tapénade is a rich olive paste with a full-flavoured taste that comes with the addition of garlic, anchovies and capers. Originally tapénade was made with a mortar and pestle; you may choose to hand chop the ingredients, if you like a coarse texture, or alternatively use a food processor or kitchen whiz wand. You may [...]
Serves 4 Filling Spaghetti squash 50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 3 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 1 spaghetti [...]
This is a very intense and flavoursome, tomato sauce which suits many dishes; it is marvellous simply served with zucchini noodles and cheese, try it! Serves 8 Ingredients 1 red capsicum roasted; remove seeds and skin; finely chop 100mls or 7 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, peeled and crushed 2 [...]
The eggs are the essential part of the omelette, the filling is secondary, so do not over-fill them! The egg is the hero with its buttery taste on the outside of the omelette and the soft runny interior with its simple flavourings inside, it is perfection. Quick, easy and divine! To make a 6 egg [...]
These little pots are so quick and simple to make; these ones taste luscious and delicious. They can be made with a variety of ingredients, such as cheese, ham, mushrooms, spinach, lightly cooked vegetables, salmon, prawns, whatever your heart fancies, nestled in the base of the little pots. I use my small 8.5cm diameter, shallow [...]
Serves 6 1 head of cauliflower 100ml cream 50g creamed cheese 100g grated tasty cheese 40g butter Cut the cauliflower into florets and place in the steamer; steam until tender, about 8 minutes. Transfer the cauliflower to the blender or food processor; add all the ingredients and purée until smooth. Add a little more cream [...]
This was a great chicken curry with good depth of flavour and superb colour. It was quick and easy to cook in the wok, so just one pan to wash. Inspired by what my friend Leigh, from Hamilton in country Victoria, cooked the other day I had to make something similar; she makes great curries! [...]
Serves 6 This recipe is based on my mother’s corned beef and is a family favourite. I always loved rolled corned beef as it is juicy, succulent and flavoursome from the fat. These days it is a little difficult to source, so I look for the fattiest silver-side I can find. Today the ‘eye’ of [...]
