This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well. Chicken with Rataouille and Risoni 1 large eggplant, cut into 2.5cm pieces 2 large zucchinis, thickly sliced 1 red capsicum, halved, thickly sliced …
Back in the “olden days” nobody ate the shank part of the lamb, unless you were poor, because everyone seemed to believe the “cheap cut” wouldn’t taste good. As I have learnt more and more about food over the years, I have come to the realisation that food today has benefited …
This recipe is from Italian cook Giada De Laurentiis. I love her show Everyday Italian - she makes comforting Italian food – and I don’t know anyone who doesn’t enjoy that! She’s not a chef, but I have tried many of her recipes and like the lovely Nigella’s – they have always been fantastic! This …
Osso Bucco is a fantastic cut of meat. It’s not only flavourful and boneless, all bar one – it’s also quite cheap. What’s not to like? Ever since I got my pressure cooker, I really wanted to see how osso bucco would go. With the rain falling outside, I thought …
I have a firm belief that low GI is the way to go – and so I am quite often drawn to recipes that use different beans and lentils and things like that. This prawn and chickpea stew was really lovely. The chickpeas made it hearty and filling while the …
Moroccan food, in my book, is absolutely gorgeous. This tagine is no different because it’s filled with delicate flavours, amazing freshness and the pangs of yumminess that come from lemon and olives.
I admit, there are a few ingredients in this dish – but that’s why it’s a Weekly Cook Up recipe. It needs a little love and time to ensure you are left with a succulent, tender and flavourful dish.
I generally get annoyed when people call dishes like this a tagine – when they didn’t actually use a tagine to cook it in. I mean, that’s the whole point! So, I apologise to myself right now. I am calling this a tagine, because the flavours deserve that title. I didn’t have mine handy because we were house-sitting for my brother and his girl while they were off sunning themselves in warmer places of Australia. Also, this is a large batch, which will serve 6 to 8 to allow for freezing, so it wouldn’t probably fit in a tagine anyway. Feel free to halve the quantities and break out your tagine, if you have one. They are definitely a worthwhile investment.
You will see below that the first component of the recipe involves making a chermoula. This is like the equivalent of a curry paste – but in this case the consistency is more like a watery salsa. This is a critical step in making this dish as it’s where you start to build the flavour base. Keep in mind when making this dish that you really need to marinade the meat for about two hours after adding the chermoula.
Irish stew is a casserole that has been the key to keeping hungry people’s tummies warm and full for a very long time. It’s simple to make, with few ingredients and is ideal for your slow cooker. The first time I ever ate it was at an Irish pub in my …
My mother-in-law-to-be whipped this up for dinner on Monday night, and it was so super tasty, I just had to share it with you. It does take more than 2 hours to cook – but the meat was so tender and succulent and the pancetta and wine added so much beautiful …
Aussie food to me is all about fusion. Australia is a multicultural extravaganza of flavours from across the world, reflecting our population - people who have come together from all over the world to call this beautiful country home. In the 1950s you might have said Australian cuisine was about meat …
Apple, cabbage and pork are all best friends and so I thought, why not put them together in a braise? The result? Clean, beautiful flavours and an all-round comforting meal. It’s easy to eat – therefore making it an ideal dish for a house full of sick people. I’m the …