Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
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I sometimes say “This dish is going on the Cafe Menu” – which means that if I were ever to start a cafe, this dish would be on the menu. I’ve gathered together three of Yotam Ottolenghi’s ideas and added a bit.
Serves 2 people.
Whipped Hummus
I’m not even sure if Ottolenghi uses this term, but others do. The idea is that the hummus is smooth and creamy.
The simplest thing is to follow Ottolenghi’s advice here. The secret is to use dried chickpeas and use the bicarb of soda to help get rid of the hulls.
NOTE: Save 2/3 cup of the whole, cooked chickpeas (see below).
Carrot and Cauliflower
Divide 1/4 of a small to medium cauliflower into florets. Mix with 1 tbsp olive oil and 1/2 tsp salt.
The carrots are part of a recipe from his book Plenty More. Just buy it. The book is fantastic….
Pineapple-Pepper Pork
Here’s a pretty tasty dish that I concocted the other night. Roast rack of pork. Carrot mash cooked in orange juice with ginger slices (ginger removed before mashing) Red capsicum essence Sliced fresh Jerusalem artichokes Salsa of fried fresh pineapple, diced chilli with a little lime juice Kecap manis drizzled on top Fresh coriander leaves
Pork, Duck & Beetroot Sausages
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Yesterday I made up a new sausage recipe. After tasting them I’m going to tweak the recipe for next time, so here is my ‘next time’ recipe. 2kg pork shoulder and 4 duck breasts with skin, minced. 6 tbsp duck fat 1 head garlic confit, chopped (slow cooked in oil at 100-120C for about an…
BBQ Kangaroo
A online cooking group was having a BBQ challenge this weekend, so I’ve made this kangaroo recipe for the second time, with a slight variation. The original recipe comes from the Kangaroo Industry Association’s website. They have a recipe page which includes a downloadable recipe book with remarkable recipes from Australia’s top chefs. This is…
Tea-smoked Duck Salad
This is the first time that I’ve cooked something form Neil Perry’s “Spice Temple“, although admittedly I changed the recipe somewhat. I got the book just before Christmas. The recipes look fantastic, the photography is stunning, and I can’t wait to dip into it. I highly recommend that you check it out. The duck came…
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