I’ve been thinking that Christmas is all about sharing – so I came up with this awesome idea! I was hoping you guys would get into the spirit of sharing too – by sending me your favourite recipe or food photo, or both – so that I can publish them – with your byline of course – on Uforic Food.
Not everyone has a food blog to share the things they like to cook – and so I’d be happy to help you get your favourite recipes out there! Even if you do have a blog – I’d love to be able to post your recipe and promote your site too. This blogging caper is all about getting our knowledge and thoughts out there, after all.
So, when you have a spare minute – why not pop into the kitchen, whip up that dish which most inspires you, photograph it and flick it to me in an email (see below for the address) – so that I can then share it with my lovely readers! It might be a recipe your mum taught you, something you ate in a restaurant and then re-created at home – or something you made up out of the ingredients you had left in the pantry or fridge that worked so well you now make it time and again. Or, maybe it’s a photograph you took of a meal you had at a restaurant or a friend’s house. Don’t forget to send me the story behind the photo – what you liked about the dish, the place where you ate it – that sort of thing.
Or, you could print out one of the recipes from The Inspiration Challenge – cook it, photograph it – and send it through!
My awesome friend AJ did just that … and sent this great photo:
He also made a very funny video to accompany it: View it here
Of course, my recipes are there to inspire you, they aren’t meant to be hard and fast rules – so feel free to mix them up, change them to suit you and let us all know why you like your version.
If you can’t remember the recipe from The Inspiration Challenge – here’s a reminder:
Day 1: Tandoori Chicken Risotto
Day 4: Marinara Sauce
Day 5: Chicken Madras Curry
Day 7: Choc Chip Cookies
Day 8: Pollo alla Cacciatora
Day 9: Leek and Potato Soup
Day 11: Sobo Noodle Salad
Day 12: Stock
Day 13: Trio of Dips
Day 14: Greek-style Roast Lamb
Day 15: Lamb Ragu
Day 17: Matt’s Meatlovers Pasta
Day 18: Leek and Chickpea Soup
Day 19: Preserved Lemons
Day 21: Strawberries in Balsamic Vinegar
Day 22: Tomato Salad
Day 23: Mango, Ginger and Lime Cocktail
Day 25: Lamb Shanks
Day 26: Matchsticks
Day 27: Festive Turkey
Day 28: Perfect Roast Potatoes
Day 29: Garlic and Chilli Prawns
Day 30: Tagine Chicken
Wow, that’s one big list of recipes. I really hope that you share your recipes and photos – email them to me at email@example.com and I’ll post them up. If you want to do it anonymously, that’s fine – just let me know when you email me.
Really excited about this – I have no doubt it’s going to be a very inspiring experience.
Looking forward to hearing from you soon!
My family have always been a great lover of garlic prawns – my mum always used to cook them in a garlicy, buttery cream sauce.
I have made them this way for years and I still love them like this to this day.
However, I have also tried lots of others too – and due to my love for chilli – this version is one of my favourites:
Garlic and chilli prawns
1 1/2 tbs olive oil
4 clove garlic, crushed
2 red chillis, de-seeded and finely chopped
3 medium tomatoes, de-seeded and finely chopped
24 individual raw/green prawns (use the largest variety you can find) – remove shells
100ml of chicken stock
1/4 cup fresh parsley, roughly chopped
1/2 cup fresh basil, roughly chopped
6 tbs of ricotta cheese
Heat the oil in a large frying pan or wok over medium-high heat. Add garlic and chillies and a pinch or two of salt and cook, stirring for 1 minute, but don’t let the garlic burn.
Add the prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside.
Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat.
To serve, spinkle with the ricotta cheese.
You can serve this alone, for a starter, or make it more substancial by adding your favourite pasta in at the end.
Stay tuned for the final recipe in The Inspiration Challenge – Tagine Chicken!
I have been experimenting with different methods for cooking roast potatoes for many years now and after much trial and error – I’m very proud to say that I have nailed it with a method that works every time.
But it’s been a long road to get to this point and I have tried so many different ways including heating the oil in the pan before adding the potatoes – a method that is quite a hazard with hot oil spitting everywhere.
I have par boiled, not par boiled, microwaved and steamed the potatoes before roasting. I have tried peeling and leaving the skins on. I have even cooked “roast” potatoes in the frying pan hoping this would make them crisper. It kind of worked, but if you fry them, they aren’t really roast potatoes, are they?
I have even tried many different varieties of potato in my pursuit for roasting bliss – Pontiac, sabiago, deseree, coliban – you name it, I’ve tried it!
As a result I’ve had potatoes that have turned out everything from burnt on the outside, but hard in the middle – soft on the inside, but with little colour on the outside etc
Being such a lover of roast potatoes, I knew I had to get it right. I mean I would skip a roast meal all together if I couldn’t have these little golden pieces of deliciousness with them.
But I’ve found one that gives me a crispy on the outside and soft in the middle result every time – but I won’t keep the secret to myself, especially seeing as Christmas is almost here and most people’s festive table is not complete without this side dish.
So, here goes!
Lisa’s Perfect Roast Potatoes
- 2 kilos of deseree potatoes
- 1/4 cup of olive oil
- Sea salt and freshly ground pepper
- 3 whole, unpeeled garlic cloves
- 3 sprigs of thyme
Preheat the oven to 220 degrees (c).
Peel and cut 2kg of desiree potatoes into 4cm pieces. Place potatoes in a large saucepan and pour over boiling water.
Once the water has come to the boil, cook for 6 minutes over medium heat. Drain.
Return the potatoes to the pan, place a lid on the pan and shake vigorously (this roughs up the surface and is the key to getting nice crispy bits on the finished product. I sometimes also run a fork over the potatoes to rough them up gently.
Place in a roasting tin and season with generous amount of sea salt and pepper.
Drizzle the olive oil over all of the potatoes and them add the garlic and time. Using your hands, toss the potatoes though the olive oil and herbs, ensuring every part of the potatoes are covered. Use a little more olive oil, if required.
Place the roasting tin on the middle shelf of your oven and cook for 40 to 50 mins, turning occasionally.
For the best results, serve the potatoes immediately. If you allow them to sit, they will become soggy.
I promise you, once you try this recipe, you’ll never search for another. Perfect every time!! YAY!
Obviously everyone is starting to think about what they are going to cook on the day – and while many chefs throw around ideas of breaking away from tradition – I am one who likes to stick firmly to it.
I have cooked the Christmas lunch for my family pretty much every year since I was about 13 or 14 and I absolutely love it! It’s exhausting, but for me, it’s the most satisfying meal to cook for the year. Everyone comes together, and sits down together for this huge feast. There is nothing I love more than everyone coming together – and I guess that’s why, fundamentally, I love food so much. We all gotta eat – so lets eat together.
This year is going to be a little different as Matt’s family have invited me to spend Christmas lunch with them. His mum is an absolutely fantastic cook and she, like me, always cooks Christmas lunch. I’m really looking forward to spending this special day of the year with them. I haven’t gotten to spend a Christmas with a lot of kids around (Matt has four gorgeous nieces and nephews) – and so I am looking forward to seeing their happy little faces on the day! I also hope Matt’s mum will let me lend a helping hand in the kitchen too!
The night will be spent with my family, relaxing at my mum’s house while we enjoy the Christmas spirit out the front, in the glow of her amazing display of Christmas lights – which are my mum’s passion for the year. She is an amazing lady (and slightly crazy LOL) – the work she puts in to decorating her whole house is truly amazing and spending the night with her, my dad, brother, his girlfriend and Matt, as people from all over Geelong stop by to see the lights, is an incredible treat. Of course, there will be oodles of hams and cold meats for everyone too!
As a traditionalist – I love a good turkey on Christmas day. So, here is the simplest way to cook your turkey for that special day.
The perfect Christmas turkey
- 50gm of unsalted butter
- 1 lemon zested and juiced
- 1 teaspoon chopped fresh Thyme
- 1 fresh turkey 4 to 5 kg
- Sea salt to season
- freshly ground black pepper
- 1 large bunch of fresh thyme
- 1 whole lemon, halved
- 1 red onion, quartered
- 1 head of garlic halved crosswise
Preheat the oven to 180 degrees (c).
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat pat the outside dry. Place the turkey in a large roasting tin. Generously season the outside with salt and pepper, as well as inside the turkey cavity.
Stuff the cavity with the bunch of thyme, halved lemon, onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil – let rest for 20 minutes.
All that is left to do is present it to your hungry family and friends and enjoy.
Be Inspired this Christmas~
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