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.
Pasta, Noodle & Rice
Rillettes Ravioli
Posted in: Breads & Crackers, Condiments, Curries, Educational Video, Fish & Seafood, General, Meat, Pasta, Noodle & Rice, Recipes, Salad, Soups, Sourdough, Spiced Kitchen.
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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 Rillettes are traditional French delicacy which were originally made with pork.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 Read More…
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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 Read More…
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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 * Read More…
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Sri Lankan Lamb Curry
Inspiration for this curry came from “the part travel essay, part recipe journal – Mangoes & Curry Leaves” . Sri Lankan Lamb Curry Ingredients 500 grms boneless lamb shoulder 1 tbs homemade coconut ghee or ghee 10 fresh curry leaves 1 green chilli, finely chopped 1 cup of finely chopped onion 1 tsp tumeric 1 Read More…
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Wonderful Bone Marrow
I was in the local butcher recently and bought these wonderful shin bones (grass fed) to make roast bone marrow. Sprinkle some parsley salt and with sourdough bread and a salad, it makes an absolutely delicious lunch.
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A fascinating talk by Carolyn Steel – “How Food Shapes Our Cities”
Why you should listen to her: The question of how to feed cities may be one of the biggest contemporary questions, yet it’s never asked: we take for granted that if we walk into a store or a restaurant, food will be there, magically coming from somewhere. Yet, think of it this way: just in Read More…
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Chicken Rice – Singapore Style
Chicken Rice or more commonly known as Hainanese chicken rice is a very popular dish in Singapore. Every hawker centre or food court will have at least a chicken rice stall.. There are also many eateries that specialised in this dish. When living in Singapore, Max and I used to frequent a well known one Read More…
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Spinach & Ricotta Cannelloni
Ingredients Sourdough pasta, roll out thinly and cut to required size Lacto-Fermented Tomato Sauce For the filling: 1 large onion chopped 2 cloves garlic, chopped 1tbsp olive oil 250g of cooked spinach or silverbeet, chopped (excess liquid squeezed out) 500g cottage cheese 500g fresh ricotta 100g Parmesan, grated 2 eggs finely grated rind of 1 Read More…
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Sourdough Pasta (Pel’meni Dough)
Pel’mini Dough (for Sourdough Pasta) While searching for a recipe on how to make sourdough pasta, I was intrigued by this article/recipe written by Katherine Czapp (Weston A Price website). Using her experience as a guide, I made the dough and was impressed by the result. I brought the long fermented dough to our recent Read More…
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