Beef, Mushroom & Guinness Stew (inspired by a recipe for Beef, Mushroom & Guinness Pie in Gourmet Traveller) Serves 2 Ingredients 60 gm Butter 1 onion, peeled and sliced 2 cloves garlic – finely chopped 500 gms stewing beef, cut into cubes 100 gm mushrooms, quartered 2 tbsp arrowroot flour 250 ml beef stock 200 [...]
Posts under ‘Recipes’
Squid Ink Risotto
Squid Ink Risotto (recipe adapted from Gourmet magazine) serves 2 Ingredients 2 cups fish stock or bone broth 30 ml olive oil + butter 1 small onion, finely chopped 1 clove garlic, finely chopped 300 gm small squids, cleaned, tentacles separated and bodies cut into rings ¼ cup (firmly packed) thinly sliced greens (silverbeet, spinach [...]
Sourdough Rice Crackers
With leftover cooked rice in the fridge, I made these lovely crackers using the recipe from the book Wild Fermentation. Sourdough Rice Crackers Ingredients 1 cup leftover cooked rice 1/2 cup of sourdough starter 1/2 cup water 2 tbs melted coconut ghee 2 tbs sesame oil 1 cup spelt flour 1 tbs sea salt 4 [...]
Sardines with Kamut Pasta
Sardines are highly nutritious – rich in omega 3 fatty acids and a good source of vitamin D, calcium, B12 and protein. I love fresh sardines and buy them whenever I spot them at Spanner Crab Noosa. They are delicious simply pan fried or grilled. I have also used them to make fermented fish [...]
Duck & Mushroom Dumplings
Max and I love Asian dumplings. They are easy to make and the variations are endless. I did one with duck and mushrooms recently. Here is the recipe: Duck & Mushroom Dumplings Ingredients For the filling: 100 gm mushrooms (shiitake, oyster or swiss brown…), chopped 300 gm minced duck 100 gm minced fatty pork 1 [...]
Roast Tomato Sauce & Soup
A very versatile sauce made from ripe, full flavoured tomatoes. Use it as base for sauce, stew or soup. Roast Tomato Sauce (recipe source: The River Cottage Cookbook) Ingredients 1 kg ripe organic tomatoes (like those pictured above) 3 garlic cloves, finely chopped 2 tbs live oil sea salt & ground black pepper Method Cut [...]
Rillettes Ravioli
These were made with left over pel’meni dough and pork cheek rillettes. Quick and easy to put together. After cooking the ravioli in salted boiling water, they were lightly pan fried in butter & garlic chives.
Rillettes – Simple, Rustic and Fattilicious!
Warning: Don’t read this on an empty stomach, may make you very hungry! Rillettes are traditional French delicacy which were originally made with pork. However, you can make rillettes from duck, goose, chicken, rabbit and even fish. I made mine mostly with pork and duck. Made with good quality meat and fats, they are delicious [...]
Grilled Fish with Carrot, Yacon & Seaweed Salad
It was cold and windy on Sunday but that did not deter me from visiting our local Winter market at Mapleton. Although there were not many produce stalls, I did find some local & organically grown Chinese Cabbage (Wong Baak) and Daikon for making Kim-chee, Yacon and Black Radishes, some of which I used to [...]
Spiced Carrot Soup
With nutritious homemade stock, a touch of warming spices, healthy fats from the coconut and fresh carrots (from Wonderworld Organics), I made this very satisfying and nourishing soup. Spiced Carrot Soup Ingredients * 450 ml coconut milk * 3 cups homemade stock * 1/2 lime, juiced * 1 onion (medium size), peeled and sliced * [...]