There is not much you can say against lamb cutlets. When perfectly grilled, they are slightly caramelised on the outside and tender, moist and succulent on the inside. Hard to resist, especially with the right marinade! And what grills perfectly with lamb? One of my favourite vegetables. Broccoli. Lately I’ve been roasting broccoli, but this…
Category: dinner
Home-style potato chips
Everyone loves crispy home-style potato chips. Not the thin crispy style…the thick style with crispy skin and tender potato inside. There are a lot of ways to cook the ‘perfect chip’, and I’m not debating them here. But here is one way that is easy and a lot of the work can be done ahead…
BBQ pork ribs – one of the best so far
There are a lot of different ways to prepare BBQ pork ribs, and I can’t say which I prefer. But here is one method, and flavour, which worked well. The method is simple. Quick? No. But simple. Yes. And tasty? Very. Place the pork ribs in the oven with a range of wonderful ingredients, cook…
American-style spiced brown sugar mini-ham
I wanted to make my own ham for sandwiches, mix with pasta, etc., but didn’t want to make 5 kg (10 lb) that I wouldn’t eat in time! So I bought a small (1 kg, 2 lb) pork ‘leg steak’, a nice boneless cut from the leg. I cured the pork in a brown sugar…
Wonderful Ginger leaves
The local asian grocer always has a small amount of fresh greens, herbs and roots, all fresh and some hard to find elsewhere. The girls also like going there because the old chinese woman who owns the place always gives them candies flavoured with lychee, green tea or some other variety! I’ve started picking up…
Classic and Asian-style sweet and sour Buffalo wings with ginger green beans
I decided to make two types of chicken wings for dinner…my classic style that I know my girls like, and a spicier version that I was inspired from reading a post from Kitchen Cici. To complement the chicken, I roasted sliced desiree red potatoes and sautéed green beans with thickly sliced ginger. The balance of…
Crispy skin salmon with roasted cauliflower and broccoli, served with rice
I love salmon, as do my girls, but we don’t have it very often. I picked up some nice Tasmanian salmon from my favourite fishmongers today and though to match it with roasted cauliflower and broccoli. I prefer roasted cauliflower, but usually steam or sauté broccoli, but I decided to roast the broccoli as well…
Corn and avocado salsa
This was a very quick and easy salsa to make. Great with corn tortilla chips or used as a filling in quesadillas or tacos. And also great with beer. I made a small batch but it can easily be bulked up. Ingredients Fresh corn from 1 cob 1/2 of a brown onion, finely minced 3…
Lamb meatballs with spinach tomato pesto
I created this dish with a mix of indian and italian in mind. Think of lamb saag, but as a pesto with italian influence. Instead of curd cheese, italian parmesan. Add in flavours of cumin and coriander. The result was wonderful, and my girls loved it. Ingredients Meatballs 500 g (1 lb) lamb mince…
Cornmeal battered snapper
Some people may say that a nice fish such as snapper shouldn’t be battered (breaded) and fried…I beg to differ…I think the right batter on a fish provides a nice, crisp and flavourful coating that locks in the moisture and flavour of the fish. And cornmeal provides a bit of extra ‘bite’ in texture and…
Duck prosciutto (the beginning)
As we are in the winter here in Australia, the temperatures are good for air curing meat (no higher than 15 C, or 60 F, during the day, and lows above freezing). Traditional pork prosciutto is hung and air cured for 10-12 months, a duration I’m not quite ready for! So, duck prosciutto! This recipe…
Seafood and smoked pork neck cream chowder
The original recipe was from the Delicious magazine, but altered a bit by what was available and what I thought would taste better! The result is smoky, rich and creamy, and goes well with crusty bread on a cold day. Ingredients 1 medium brown onion, finely minced 2 cloves garlic, finely minced 250 g (1/2…
Day to Day Thoughts on Food 