That’s right ladies and gentleman – the results are in - I’m Australia’s next Masterchef!! Woo Hoo!! Ok, that’s not EXACTLY true. There were no cravats, bids for immunity, or pressure tests. It wasn’t judged by the three burly men called Gary, Matt and George. But, there were a fabulous bunch of people …
![IMG_1208[1]](http://uforicfood.com/wp-content/uploads/2011/10/IMG_12081.jpg)
I’ve been making meatballs for years now – but have never been completely happy with the results – until now. I have tried lots of different recipes – but it was advice from my beautiful Italian friend Laura which was the clincher. She told me her secret to awesome meatballs …
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 …
I have been making this sauce for years and years and have had quite a few people ask me to share this recipe with them. This includes my dad, who wants to put it on a recipe card in his shop. For some strange reason, I haven’t wanted to share …
Watching Rick Stein on his Eastern Odyssey around Asia, I couldn’t help but be inspired to recreate this amazing Thai dish. It’s aromatic, nutty, warm with chilli, but far from blowing your head off, and it fills your home with the beautiful spicy fragrances of cinnamon, cloves and cardamom. I was …
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.
Who doesn’t love Mexican food? It’s fast, it’s simple and it’s packed with flavour. I love this recipe because it doesn’t have oodles of ingredients, but that doesn’t mean it’s short on flavour. It has slight heat from the green chillies, so if you’re planning on serving this to your …
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 …
My mother’s maiden name – Le Raye – is a sure-fire clue that I have at least some French blood coursing through my veins. As a nation that speaks such a beautiful language, has a deep appreciation for art, culture, wine … and, of course, food – I have always …