I decided to make this dish because, feeling like a bit of a challenge, I wanted to figure out if I could successfully bake potato rosti rather than fry them. They turned out beautifully fluffy in the middle with a delighful crunch on the outside. I will always do them this way from now on….
Month: June 2010
Red wine and garlic slow cooked lamb shanks with winter veges
Iron chef Stodgy-English-Winter-Stew took over the kitchen for a night and made this divine comfort food for us and our guest Adam. Happy faces all round I must say. It took a fair bit of time though so the slow cooked might be an option in future. Here is the recipe as supplied by him….
Lemony pea and ocean trout risotto
I love risotto but I do find it such a chore to make. My shoulder pays for the stirring effort for days afterwards. The things we go through for food huh? This risotto is so very simple though so if you don’t have a dicky shoulder do give it a go. Ingredients for two. 2…
Pea and ham soup (100% more fab with smoked bacon ribs)
My taller half does make the best pea and ham soup I’ve ever had with the special ingredient being smoked bacon ribs. This one was a bit more rustic than his usual creamy efforts but still oh so packed full of flavour. Recipe is as follows 500g yellow split peas 500g green split peas 1kg…
Fresh apple puree and crispy pork belly
We had an absolutely awesome dinner on Saturday night at Darleys restaurant at Lilianfels in Katoomba. It was voted best regional restaurant in NSW and has two hats. I was inspired. Darleys at Lilianfels we drove back to the big smoke via the Bells Line of Road and stopped into one of the 9 apples…
Turkey, craisin, mushroom, almond and wild rice pilaf
I’ve been having a hankering for wild rice. I absolutely love the texture of it and it’s so good for you. I also love the flavour of nuts and raisins in food which are common in various Moroccan dishes. The sweet and savoury flavours are accentuated by the soft and crunchy textures. In trying to…
crispy&citrus 