Pressure cooking seems to be something people remember their grandmothers doing. While they remember the beautiful soups and casseroles made inside, they also too often have vivid memories of meals boiling so furiously that the lid exploded, hot liquid splattering everything, including the kitchen ceiling! Sounds terrifying to me! But …
As much as we are told that eating chicken skin is bad … isn’t the skin just the yummiest bit? Provided it’s cooked right and lovely and crispy, the skin is something people fight over – just like really good pork crackling. But, like crackling, perfectly crispy skin can be …
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 …
Marinating meat is a great way to not only save time, but to inject lots of awesome flavour into a week-night meal. This week I’m going to share with you three really awesome marinades, which can be used on chicken, beef and lamb which will have your family raving not …
I don’t know what the weather is like in your part of the world, but here it’s delivering mostly sunny days, but the evenings have inherited that true winter chill we haven’t felt for a while here in southern Australia. While this is a cue for most people to pull …
This cake is so yummy – it’s moist, full of flavour and dangerously sweet. It’s a great recipe to get the kids involved – they’ll absolutely love licking the bowl! The original recipe for this came from a great blog called Root&Blossom. It’s a family recipe of this blogger – …
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 …
The Weekly Cook Up is a new column I plan to bring you every Friday right around 3pm when you are seriously having a think about your weekend menu. The aim of the Weekly Cook Up is to inspire busy people like yourselves to set some time aside in the kitchen on …