Posts tagged recipes

Barbecue Recipe Roundup!!

With barbecue season fast coming round the corner – those winter days will melt away soon!! – I thought it would be a nice way to finish up Barbecue Week with a Barbecue Recipe Roundup. Forget the same ol’ marinades and stodgy potato salads that turn up at every family barbecue, why not try these ideas for some inspiration?
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Winter Warmers Round Up!

We are now in the second half of winter, which means it’s last chances to have the oven and slow cooker running at the same time, without worrying that you are going to get cooked in your home alongside your lunch. So here are my favourite things to make in winter.
Let’s get those ovens running!!

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My Chermoula Fish

This particular marinade came from a hodge podge of influences. I had picked up a basic chermoula recipe from a chef I had worked with – coriander, garlic, paprika – and started adding my own variations based on ingredients that I’ve had at home. The result might not be the most authentic Chermoula, but it certainly has become a family favourite!
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Man Soup

I think that it’s entirely appropriate that my first bowl of  Man Soup was made by a man. I had a bad case of the cold, and was holed up under the covers feeling incredibly sorry for myself. I swear my life was flashing before my eyes, and I was absolutely starving, but wasn’t feeling up to cooking at all.

Enter the Man Soup – the modern man’s answer to sustenance, and bonus points if it’s made for a woman suffering from the man-cold!

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Mini Scotch Eggs

I think I have food ADD. I love food, but I crave the variety. Maybe it’s from growing up in an Asian culture – once you have dinners that involve a smorgasbord of different platters from which you can pick, you’ll never truly go back to single plate dining.

But I digress.

Ever since the Beak and Sons launch I attended the other week, I had sausages sitting in my fridge, and really, we all know I don’t just eat them straight if I had a choice. =)
Inspired by one of the canapés we had that night, I decided scotch eggs were in order.

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Ash E Reshteh (Persian Noodle Soup)

Persian noodle soup topped with yoghurt and fried onion and mint.

Winter is the season for noodle soups, and I don’t discriminate! From chicken noodle soups, to one-pot man soups, and everything in-between, noodle soups are the perfect all-in-one dish to soothe a cold and rejuvenate a tired body.

So why not expand your noodle soup horizons with this version of a Persian classic?

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Panini Con Polpette (Meatball Sandwich with Chipotle Mayo)

A basic red sauce is so versatile. Just tweaking aromatics and spices can turn it into a sauce from almost any culture. And it’s not only a culinary chameleon, it’s also freezer friendly!

So when I had a tub of red sauce defrosting in my fridge, I just knew that I had to do something different with it – I had already made lasagne and spaghetti bolognese, so what about meatballs?

Given that we had been eating a lot of pasta, I knew that I didn’t want to have meatballs over more pasta. So, inspired by the smells coming from the local bakery, we decided that meatball subs were in order!

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Kari Makanan Laut (Seafood Curry)

In the words of Game of Thrones, winter is comingggggg.

And with the cold weather, comes the perfect occasion for stews and curries. And that, my friends, speaks to my comfort-carb-lovin’-self. So what better way to kick off the cold weather than to make a seafood curry?

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Huevos Rancheros

Only one more week to go to Mothers’ Day!!!! Any celebration for women seem to involve breakfasts in bed – I know my dad and I have tried on and off over the years – and I was inspired by Cinco De Mayo (which is today! Happy Cinco de Mayo guys!) to share this mexican breakfast – Huevos Rancheros.

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Moo Palo on Rice Noodles (Thai Pork and Mushroom Stew)

Winter weather puts me in the mood for noodles. There’s just something insanely comforting about soft silky noodles steeped in soup or a stew, soaking up all that beautiful flavour.

I absolutely fell in love with Tanoonmai’s Bangkok Steamed Noodles when I went the other day, but unfortunately, Chatswood isn’t right next door to me, and sometimes you gotta listen when that craving strikes!

So based on the description from the restaurant – pork and mushroom cooked in a soy based broth – I found this recipe for Moo Palo from Thai Food Master. Incredibly, this recipe works soooo well. I was a little worried at first since the broth didn’t look quite dark enough, but I’m happy to report that the longer it stews, the darker it gets, and the deeper the flavour.

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