Adapted from a recipe by Martha Stewart. A refreshing salad, you could easily increase the amounts given to serve at a big family Christmas celebration. (This recipe serves four.) Ingredients 1/2 cup sour cream 1/2 cup crumbled fresh goats cheese (55 g) 2 tablespoons snipped fresh chives 2 tsp white wine vinegar Coarse salt and [...]
from ‘GMV Got My Vote’ at recipeyum.com.au Spring time is all about vibrant green vegetables and herbs - and pring lamb cutlets are so tender and full of taste. When stacked high, paired with baby asparagus and add a dollop of home-made creamy parsley pesto, you will be serving up a gourmet cafe-style meal. Ingredients [...]
By Matthew Evans, published in Feast magazine. This slow-cooked beef dish uses the same cut of meat as osso buco – the shin. Braised in Chinese black vinegar (chinkiang), ginger, chilli and garlic, it’s an Asian take on a one-pot wonder. Ingredients 2 kg boneless beef shin (gravy beef), cut into large pieces 300 ml [...]
Adapted from a recipe by Bev Cooks, www.tablespoon.com. If you’ve never made your own rice paper rolls, you’re in for a treat. Rolling them without splitting can be slightly tricky; the key is to resist the temptation to use too much filling. After one or two, you’ll get the hang of it - and they’re [...]
Recipe from www.walnuts.org Ingredients For The Candied Walnuts: 1 cup walnuts 1/2 cup granulated sugar 1 teaspoon ground cinnamon For The Walnut Vinaigrette: 1 cup extra-virgin olive oil 1/2 cup sherry vinegar 1/4 cup walnut oil Sea salt Freshly ground black pepper For The Watercress And Endive Salad: 3 cups watercress tops with 2-inches of [...]
Adapted from a recipe by Danielle of food blog Beyond the Plate. The bone-in, skin-on cut is loaded with crushed fennel seeds that burst with flavor in the first 30 minutes of cooking, then fully infuse the meat with their anise-like aromas over an extended cooking process. In the meantime, a thick layer of pork [...]
Adapted from a recipe by Felicity Cloake Voluptuous and delectable, this cooked upside down apple tart is a French classic. Use firm-fleshed, not floury, apples, and be VERY careful of the hot caramel. Serves 6 Ingredients 175g ready-made shortcrust pastry OR 225g plain flour 2 tbsp caster sugar 120g cold butter 1 medium egg, beaten [...]
By Becky at limeandbarley.com This is a sort of warm autumnal salad, with a hearty base of rice, a spiking of beautiful middle Eastern za’atar, fresh thyme and a tahini-yoghurt dressing- plus toasted hazelnuts and pumpkin seeds. It is utterly delicious and a great way to use this more unusual variety of cauliflower – it’s [...]
Adapted from a recipe by Hank Shaw In Jamaica, the words ‘curry’ and ‘goat’ go hand in hand. A staple dish, Jamaican goat curry is bright turmeric yellow, and contains unusual spices such as allspice and pimento. It is traditionally cooked with scotch bonnet peppers instead of chili peppers. Serves 8-12 Ingredients 2 tablespoons whole [...]
Recipe from Giada De Laurentiis This is an Italian bread salad that utilises stale bread as an ingredient – perfect for sopping up the flavorful ingredients and dressing in the salad. Serves 6 Ingredients 1/4 cup drained capers 2 tablespoons plus 1/4 cup red wine vinegar 340 grams ciabatta or other country-style white bread, 2 [...]
