Who knew cooking with quail could be so quick, easy and delicious? 2 must try recipes for anyone into their game.
A quick 15 minute chicken, vegetable and egg soup that's satisfying and perfect as a comfort food on those colder days.
Tossed together in no time, this entertainer's delight proves that turkey is not just a Thanksgiving and Christmas bird.
Smoking meat lends it a wonderful, rich flavour and can be easily achieved at home. Try it with the side of thise Asian-inspired salad.
Barley is a tasty, nutritious and a very versatile grain that helps lower cholesterol and regulate blood sugar level. Use as you would rice.
Formed into a sausage, the turkey confit combined with the sweet sour flavour of roasted apple and dried cranberries, plus a slight warmth from the generous glug of cherry vodka in the sauce, becomes something out of this world!
Duck rilletes is a flavourful corase pate-style dish which goes well as a sandwhich spread or served as part of a charcuterie board.
Chanterelles, or Girolle, are a wonderful addition to grilled chicken or steak, but if you're on a budget try them in these flavourful little dumplings. Delicious!
Crispy spring rolls that are oven-baked and packed to the brim with raw vegetables or delicious duck - a classic turned nutritious and guilt free.
You can mix and match whatever ingredients you like to go along with the roasted buckwheat base.Smoked sausage, beef or veal goulash, chicken in mushroom sauce or tabouleh-style topping are all great.
I was on the search for perfection. The wafer-thin skin was so light and crisp it was more like eating light layers of duck cracking. No fatty bits whatsoever. The meat itself was beautifully moist and tender and flavorful. Perfect!
Having made chicken schnitzel for the kids before, I knew they would love it enough to "gobble up the whole thing, salad included, in no time". It seems even pasta and meatballs are suffering in the stakes these days.
The pie takes less than 20 minutes to make, it's packed full of veges, great for using leftover roast chook and whatever vegetables that came with it and it's a fun for the kids to eat as well. A perfect midweek dinner.
The chicken and beetroot dinner tastes great and is easy to make. It is a great fitness meal as it is relatively high in protein, low-gi carbs and filled with the goodness of iron, magnesium and potassium found in the beetroot spinach combo which are helpful in managing muscle recovery and help prevent cramping. Great for anyone who is active, kids included.
The best thing about it is that it can be served both as a side and as a main. Those not too convinced about salads as such can be persuaded toward it with a little seared, sliced steak or barbecue chicken mixed in, creating a Vietnamese version of what is more commonly known as a Thai beef salad. It's also a great side dish to lightly fried or steamed fish.
Whether it's a mid-week meal or a weekend barbecue, these succulent chicken skewers with mango salsa are quick and easy to make and a perfect summer's dish. You could also serve this salsa with beef, pork or white fish.
These self-saucing herb and lemon chicken drumsticks are extremely scrumptious and very easy to make, even on a school night when time is of the essence. For slightly more fussy eaters, who are not too fond of meat on the bone [read: Mr Chipconnoisseur], you can substitute drumsticks for chicken thighs and make little herb and lemon… [Read more…]
This is one of my favourite childhood meals: juicy meatballs, smothered in sticky creamy horseradish and dill sauce (great for fish also) served with a generous helping of buckwheat. Most Australians run into buckwheat used in the form of flour in pancakes and breads. But there are many advantages of using whole buckwheat as a base… [Read more…]
Crispy, wholesome and delicious – not exactly the kind of words that come to mind when you think of a regular sausage roll, are they? No, but this is not a regular sausage roll recipe; for the kind of roll you’d find at your local 7-eleven sweating away for hours in a cellophane bag. No, this is… [Read more…]
If you saw my Asian inspired mixed mushroom, chicken and udon noodle soup recipe (if not, it’s here), you will most likely recognise majority of the ingredients used for that dish here. Buying in bulk and using the same ingredients for consecutive meals doesn’t mean eating the same dish for days on end. The trick is to come up with… [Read more…]
Yesterday, we had a bit of a dilemma: what to have for a barbecue dinner? I felt like fish, but not everyone likes it “that much”. Someone else loves beef, but I didn’t really feel like red meat. There was also division between the little people on what to have, fish or lamb. To complicate things further,… [Read more…]
I’ve always loved all types of cooked grains, but pearl barley has remained my favorite since childhood. It may be because it’s slightly nutty and earthy in flavour, or because it has a lovely sticky consistency that goes oh so well with goulash, mushroom sauce or even as a breakfast cereal. Studies have shown that… [Read more…]
The following 3 recipes are great, because they can be used 3 ways: as sandwich fillings, as salads and as dips. Chop more coarsely for the salad, or blend in a food processor for the dip. Easy!
A recent visit to the local pub for a meal got me thinking if spending $16 on a schnitzel, chips and salad was really good value for money? Since I like the odd challenge, I decided to find out whether it’s possible to prepare the same meal but cheaper and healthier at home. Apart from the obvious unknown of what goes into the pub meal, there is… [Read more…]
If you love your spaghetti and meatballs, but hate washing up all the pots and pans afterwards, this meal is for you. All you need to cook this 1 pot wonder is a saucepan!
Rich in peppery and earthy flavours, this vegan-style soup is traditionally served as a quick and nutritious everyday meal. It is high in fibre and non-animal proteins from the beans. For a richer flavour, you may wish to add 200g of chicken wings to the stock mix. See also my botwinka: whole beetroot soup two ways… [Read more…]
Rich in peppery and earthy flavours, this vegan-style soup is traditionally served in Poland on Christmas Eve as an accompaniment to sauerkraut and mushroom filled dumplings (pierogi). As a quick everyday meal, it can be served with spinach and ricotta tortellini as a vegetarian option or veal tortellini for those who prefer a meat filling.… [Read more…]
February 10, 2012
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