This appeared on the ABC program “The Cook and the Chef” and is truely brilliant albeit counterintuitive. Many thanks to Maggie Beer for a great recipe.
Archive for the ‘Recipes’ Category
An afternoon with the work mates
September 23rd, 2005
Getting together with a few mates outside work is great and what better reason than someone returning from 6 months in Japan. Stevie and Jess have been working their way around Japan for food and accommodation and, naturally, everyone wants to catch up and find out what it’s been like.
Starting at about 4pm with platters of cheese with muscatels and quince paste, various p
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Polenta
December 7th, 2004
This is such a great Italian accompaniment to so many things. Try it instead of mashed potato or just soft with a sauce (like you would pasta). A tomato sauce made with chorizo (spicy italian sausage) is just stunning.
You can also make it and set it in the fridge on an oiled tray. Then you cut it into shapes (I use triangles) and grill or BBQ it to go with just about any meat dish. Try flavouring it with a little chopped chilli (even out of a bottle) or some lightly fried herbs like rosemary. YUM!
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Frico of Potatoes
December 7th, 2004
This one is from Udine, Italy and comes courtesy of Gianni.
Serves 4 as an “easy second plate” (separate course)
Time – 50 mins
Wine – Riesling dell’Isonzo (or a good Aussie semillion blanc would be fine also)
Note – this is not a Weight Watchers’ receipe but is yummy!
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Rummy Raisins
December 4th, 2004
This is just great to have in the pantry waiting for that time when unexpected friends drop in or you have just forgotten dessert. Serve over vanilla ice cream.
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US Menu #1
September 19th, 2004
The US Menus
These were conceived and prepared on our trip to the US as thankyou dinners for our very generous hosts. There are 5 menus that range from a BBQ to a formal sit down steak dinner. Hope you enjoy them as much as we did!
Menu 1 – serves 6 with leftovers
Barbecued Apricot and Chile Chicken
Barbecued balsamic asparagus
Great Potato Salad
Garden Salad with Mustard Vinaigrette
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US Menu #2
September 19th, 2004
Menu 2 – serves 5 with leftovers
Fettuccini with moroccan spiced squash, chicken, cashews and fetta
Pear and parmesan salad
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US Menu #3
September 19th, 2004
Menu 3 – serves 10 with leftovers
Roast Lamb with Port Wine Sauce
Mixed thai style vegetables
Baked jacket potatoes with sesame oil and salt
Steamed asparagus
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US Menu #4
September 19th, 2004
Menu 4 – serves 4 with leftovers
Fettucini with chicken and tomato sauce
Tomato, mozzarella, basil and balsamic salad
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US Menu #5
September 19th, 2004
Menu 5 – serves 8 with leftovers if you get them off the table quickly!
Really yummy steak
Mashed potatoes
Quick Bearnaise Sauce
Moroccan spiced squash
Steamed asparagus
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