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Mashed Potatoes & Caramelised Root Vegetables
Miso & Brown Butter Sweet Potato Mash
Ginger Sweet Potato Mash
French Fondant Potatoes
Norfolk Island Corn Pilhi
Crispy Top Potato Bake
Indian Gujarati Potatoes with Mustard Seeds, Cumin and Coconut
BBQ Glazed Sweet Potatoes
BBQ Grilled Potato Steaks with Bacon and Sour Cream

Roasted Carrots
Coconut & Gingered Carrots Casserole
Honey-roasted Carrots with Tahini Yoghurt
Glazed Green Beans and Carrots
Smashed Carrots with Harissa and Pistachios
Ethiopean Cabbage & Carrots (Tikil Gomen)

Tomato & Cheddar Stuffed Aubergines
Aubergine with Buttermilk Sauce & Pomegranate
Nutmeg-Spiced Eggplant Puree
Japanese Baked Eggplant with Miso Sauce (Nasu Dengaku)
BBQ Hobo Pack with Aubergine and Tomato

Green Beans with Crunchy Peanut-Lemon Sauce
Sauteed Garlic Broad Beans & Bacon with Coriander
Chinese Garlic Snow Peas
Minted Pea Mash

Broccoli Ka-Pow (with Sesame, Walnut and Ginger)
Stirfry Chinese Broccoli
BBQ Broccoli with Lemon Butter
Sauteed Kale with Caramelised Miso Butter

Cauliflower Florets au Gratin
Cauliflower Steaks au Gratin

Charred Brussel Sprouts with Caramelised Garlic and Lemon Peel
Roasted Brussel Sprouts with Pomelo & Star Anise
Braised Brussel Sprouts in Maple Mustard Sauce

Herb & Garlic Baked Celeriac
Eastern European Braised Red Cabbage
Spiced Cabbage Stirfry with Coconut & Lemon
Korean Soy Glazed Lotus Root
Beetroot with Basil & Blackberry Butter Sauce
Cumin-Spiced Roasted Beetroot
Whole Savoury Pears Roasted in Garlic
BBQ Grilled Mushrooms with Bacon and Parmesan
BBQ Corn on the Cob with a Cumin Salt & Lime Glaze

Wild Mushroom & Truffle Orzotto
Dot Noodles
Parmesan & Rosemary Polenta
German Spaetzli Egg Noodles
Hungarian Cottage Cheese Egg Noodle Casserole
Sicilian Stuffed Rice Balls
Mediterranean Garlic Couscous
Lebanese Jewelled Bulghur Pilaf
Freekeh Pilaf
Thai Sticky Rice
Balinese Fragrant Yellow Rice (Nasi Kuning)

Vietnamese Radish & Pork Rolls
Herb Stuffed Tomatoes
Chestnut, Bacon & Sage Stuffing Rolls

Rosemary Focaccia Bread
Turkish Bread
Irish Soda Bread


Roasted Carrots

Serve 4-6
Great recipe to draw out the carrot's natural sugars without shrivelling them up too much.
This recipe works really well for any root vegetable.

Ingredients:

  • 1.5 pounds of Carrots, peeled, cut diagonally to form long circles.
  • 2 tbsp unsalted butter, melted
  • Salt and pepper
Instructions:
  • Adjust oven rack to the middle position. Preheat oven to 425F.
  • In a large bowl, combine carrots with butter, 1/2 tsp salt, 1/4 tsp pepper. Toss well to coat carrots.
  • Transfer carrots to foil or parchment-lined baking sheet and spread in a single layer.
  • Cover carrots on baking sheet tightly with foil and cook for 15mins.
  • Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, about 30-35 mins more.
  • Transfer to serving plate. Season further with salt and pepper to taste.


Green Beans with Crunchy Peanut-Lemon Sauce

Serves 4-5

Ingredients:

  • 1 - 1.5 Cups Peanuts (Unsalted or Lightly Salted)
  • 2 tbsp Canola or Peanut Oil
  • 2 tbsp Minced Fresh Ginger
  • 1/2 tsp Grated Lemon Zest
  • 1 tbsp Minced Garlic
  • 1/4 tsp Salt
  • 1 Pound of Fresh Green Beans, trimmed and cut into 1.5 inch lengths
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Red Pepper Flakes
Instructions:
  • Place the peanuts in a blender and grind briefly untiul they form a coarse meal. Set aside.
  • Place a large, deep pan over medium heat. After it heats up, add a tbsp of oil and coat the pan.
  • Add the ginger and saute for a couple mins.
  • Then, lower the heat to medium-low and add the crushed peanuts, lemon zest and garlic. Cook for about 10 mins, stirring often, until the peanuts are lightly toasted. Transfer to a bowl and add salt to taste. Set aside
  • Wipe out the pan with a paper towel, then return it to the stove over medium heat. Wait about a minute, then add another tbsp of oil ans coat the pan again. Turn up the heat to medium-high and stir-fry the green beans for about 5 mins. Halfway through add 1/4 tsp salt and the red pepper flakes.
  • Once the beans are tender-crisp, add the mixture and the lemon juice, mixing well. Taste and season if/as needed.


Broccoli Ka-Pow (with Sesame, Walnut and Ginger)

Serves 6.
Prep Time : 1hr to Marinade + 15 mins to prep

Ingredients:

  • 1/3 Cup Roasted Walnut Oil (or Olive Oil)
  • 1 tbsp Dark Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tsp Salt
  • 1 tbsp Finely Minced Fresh Garlic
  • 1 tbsp Finely Minced Fresh Ginger
  • Freshly Ground Black Pepper, to taste
  • Pinch of Cayenne
  • 2 Pounds Broccoli, cut into 1.5 inch pieces
  • 1/3 Cup Unseasoned Rice Vinegar
  • 1 1/2 Cup Walnut Pieces, lightly toasted
Instructions:
  • Combine the oils, soy sauce, salt, garlic, ginger, black pepper and cayenne in a large bowl. Set aside.
  • Steam the broccoli pieces until just tender and bright green. Refresh under cold running water, then drain thoroughly.
  • Add to the marinade and toss until well coated.
  • Cover and leave to marinate for at least 2 hours at room temperature, or if the fridge if longer.
  • Within 15 mins of serving, stir in the vinegar.
  • Just before serving, sprinkle in the warm toasted walnuts. Serve salad cold or at room temperature.


Mashed Potatoes & Caramelised Root Vegetables

Ingredients:

  • 4 Tbsp Unsalted Butter
  • 8 Ounces either Carrots or Turnips
  • 1.5 Pounds Yukon Gold Potatoes, peeled, quartered and cut into 1/4 inch thick slices.
    Rinse well in 3 or 4 changes of cold water and drained well.
  • 1/2 Cup Chicken Broth
  • Pinch of Table Salt
  • 3/4 Cup Half-and-half, warmed
  • 3 tbsp Minced Fresh Chives
  • Pinch of Table Salt
  • Pinch of Ground Black Pepper
Instructions:
  • Over medium heat, melt butter in large saucepan.
  • Once the butter has been melted and after a minute further, add Carrots or Turnips and cook until vegetables are dark brown and butter is brown, 10-12 mins.
  • Add potatoes, broth and 3/4 tsp salt and stir to combine.
  • Cover and simmer gently (do not boil), stirring occasionally, until potatoes fall apart easily when poked with a fork and all the liquid has been absorbed. 20-30 mins.
  • Remove cover and allow to cool for a couple of minutes.
  • Gently mash potatoes and root vegetables in saucepan with potato masher. Fold in warm half-and-half milk and chives. Season with salt and pepper to taste.
  • Serve immediately.


Miso & Brown Butter Sweet Potato Mash

Ingredients:

  • 800g Sweet Potato (Orange Sweet Potato or Kumara), peeled and chopped into thick slices
  • 40-50g Butter (to taste)
  • 3 Rosemary Stems with their leaves
  • 2 tbsp Shiro Miso Paste (white miso paste)
  • Pinch of Salt
Instructions:
  • In a large soup pot, bring water to a boil over high heat. Add a pinch of salt.
  • Add the chopped sweet potatoes and let boil for 10-15 mins until tender enough to mash.
  • Drain and let cool a little.
  • Meanwhile, in the drained soup pot, over medium-high heat, add butter and rosemary.
  • Cook until butter starts to brown but not burn.
  • Remove the rosemary stems and add the drained sweet potatoes to the browned butter.
  • Mash with a potato masher until you have a smooth texture.
  • Mix in the shiro miso paste until fully combined. Taste and add more miso paste if needed.
  • Serve warm.

Ginger Sweet Potato Mash

Ingredients:

  • 450g Sweet Potato, peeled and cut into chunks
  • 2 Garlic Cloves, peeled
  • 125ml (1/2 Cup) Coconut Milk
  • 1 tbsp Extra Virgin Olive Oil
  • Pinch of Salt
  • Freshly Ground Pepper
  • 1 tsp Ground Ginger
  • Chopped Coriander Leaves, to serve
Instructions:
  • Place the sweet potato and garlic in a saucepan, cover with water and bring to a boil.
  • Reduce the heat to low, cover with a lid, and simmer for 20 mins until tender.
  • Drain the sweet potato and garlic, return to the pan and mash with a potato masher.
  • Add the coconut milk and olive oil to the mashed potato. Mix until well combined.
  • Stir through the salt, pepper and ginger, sprinkle over some chopped coriander leaves.
  • Serve immediately.

French Fondant Potatoes

Serves 2-3. Makes 6 Small Fondant Potatoes
(Melt in your mouth!)

Ingredients:

  • 3 Large Russet Potatoes
  • 2 tbsp Vegetable Oil
  • 3 tbsp Butter
  • 1/2 Cup Chicken Broth
  • 4 Sprigs Thyme, plus more for garnish
  • Salt & Pepper to taste
Instructions:
  • Preheat oven to 220C.
  • Cut off just the ends of potatoes so that potatoes can stand straight on either end without tipping over.
  • Peel potatoes with a knife to make the sides straight. The potatoes usually end up being shaped as a hexagon or octagon cylinder.
  • Cut each of the 3 cylinders in half to make 6 cylinders about two inches high each.
  • Fill a large bowl with cold water. Place the potato cylinders in the water for about 5 mins to remove the starch from the outside area. Remove and pat dry.
  • Meanwhile, over high heat, in a large heavy-based frying pan, heat up vegetable oil until very hot but not yet smoking.
  • Place potato cylinders with their best looking ends into the hot oil. Reduce heat to medium-high. Fry until well browned, 5-6 mins. Season with salt and pepper to taste.
  • Flip the cylinders over. Cook the other ends for 5-6 mins as well.
  • A few minutes in, as they are cooking, carefully use a bunch of paper towels to remove some of the oil from the pan. Then add in the butter and thyme to replace it.
  • Cook until butter foams and turns slightly dark. Add more salt & pepper. Then add chicken stock.
  • Transfer the potatoes to an oven proof pan (Keep the potatoes on the same end). Then transfer the thyme, butter & chicken stock sauce over the potatoes in the new plate.
  • Cover over proof pan and cook for 30 mins, until potatoes have soaked up all the butter & stock sauce and are tender (check with a fork). If they are still not yet tender, add a little more stock and cook for another dozen minutes.
  • Take the dish out of the oven, uncover and spoon some of the butter sauce over the potatoes for extra flavour. Garnish with thyme sprigs and serve after cooling down for a few minutes.


Sauteed Garlic Broad Beans & Bacon with Coriander

Ingredients:

  • 500g Frozen Broad Beans
  • 3 Bacon Rashers, coarsely chopped
  • 2 Garlic Cloves, crushed
  • 1/3 Cup Coriander
Instructions:
  • Place the broad beans in a heatproof bowl. Cover with boiling water and set aside for 5 mins or until thawed. Drain. Peel and discard skins.
  • Heat a large frying pan over high heat. Add bacon and garlic. Cook, stirring occasionally, until the bacon is crisp, for about 5 mins.
  • Add the broad beans and cook, stirring, for 3-4 mins or until the beans are heated through. Stir in the coriander. Spoon the bean mixture into a serving bowl.
  • Serve immediately as it's best served warm.

Chinese Garlic Snow Peas

Ingredients:

  • 2 tbsp Vegetable oil
  • 150g Snow Peas, trimmed and chopped in bite sizes
  • 6 cloves of garlic, thinly sliced
  • 1/2 cup chicken stock
  • 1 tsp soy sauce
  • 1/2 tsp white sugar
  • 1/2 tsp sesame oil
  • Optional : Steamed rice, to serve
Instructions:
  • Heat vegetable oil in a large frying pan on high heat.
  • Stir in snow peas, chopped, until wilted.
  • Add garlic and cook for 1 min.
  • Stir in stock, soy sauce, sugar and sesame oil. Coat vegetables well and serve with rice.


Stirfry Chinese Broccoli

Ingredients:

  • Dash of Cooking Oil
  • 1/2 tsp Shrimp Paste (optional)
  • 200g Chinese Broccoli, cut into 10 cm bite sized pieces. Split Stems from leaves if possible. (or Water Spinach / Kang Kung)
  • 2 tbsp Oyster Sauce
  • 2 tbsp Garlic Cloves, finely chopped
Instructions:
  • Heat oil in a large frying pan or wok on high heat.
  • When it's very hot, add the shrimp paste, broccoli stems, oyster sauce and garlic.
  • Stirfry for 4 mins or until mostly cooked, then add broccoli leaves and fry until just wilted and bright green. Don't overcook.



Honey-roasted Carrots with Tahini Yoghurt

Ingredients:

  • 60g Honey
  • 2 tbsp Olive Oil
  • 1 tbsp Coriander Seeds, toasted and lightly crushed
  • 1.5 tsp cumin seeds, toasted and lightly crushed
  • 3 Thyme Sprigs
  • 1.3 kg Carrots, peeled and cut into 2cm x 6cm sticks
  • Salt and black pepper
  • 1.5 tbsp Coriander Leaves, roughly chopped, to serve
Ingredients (Tahini Yoghurt Sauce):
  • 40g Tahini
  • 130g Plain Greek Yoghurt
  • 2 tbsp Lemon Juice
  • 1 Garlic Clove, crushed


Instructions:

  • Preheat the oven to 220C.
  • Start with the tahini sauce. In a food processor, blend the tahini, garlic and lemon juice. Combine the mixture with the yoghurt. Set aside.
  • In a large bowl, combine the honey, oil, coriander and cumin seeds, thyme, salt and pepper.
  • Add the carrot sticks and mix well until coated.
  • On a baking paper or foil-lined baking tray, spread out the glazed carrot sticks.
  • Roast for 40 mins, stirring every 15-20 mins, until cooked through, glazed and starting to darken.
  • Serve warm with a spoonful of tahini sauce and topped with coriander leaves.



BBQ Broccoli with Lemon Butter

Serves 4

Ingredients:

  • 1 Broccoli Heat, sliced lengthways in quarters
  • Salt and pepper to taste
  • 3 tbsp Olive Oil
  • 115g Unsalted Butter, softened
  • Juice of 1/2 Lemon
Instructions:
  • Preheat the grill on your BBQ with medium heat.
  • In a medium sized saucepan, fill it 2/3rds with water, add a pinch of salt and bring it to a boil.
  • Blanch the broccoli quarters for 1 minute, then drain well.
  • In a medium sized bowl, place blanched broccoli quarters, salt, pepper and oil. Toss to coat evenly.
  • Place the broccoli on the grill directly over the medium heat.
  • Cook for 2-3 mins each side, until tender.
  • Return to the same bowl and add butter, lemon juice and a little more salt & pepper to taste. Toss again to coat.
  • Serve warm.



Sauteed Kale with Caramelised Miso Butter

Serves 8

Ingredients:

  • 2 Large Bunches of Kale, ribs and stems removed (about 8 cups)
  • 3 tbsp Vegetable Oil
  • 4 Garlic Cloves, crushed and roughly chopped
  • 1 Lemon, quartered
  • Pepper, to taste
Ingredients (Caramelised Miso Butter):

  • 2 tbsp White Miso Sauce
  • 2 tbsp Mirin
  • 1.5 tbsp Rice Vinegar
  • 1/4 Cup Unsalted Butter, cut into small 2cm cubes
Instructions:
  • Prepare the miso sauce by adding the miso to a small saucepan over medium-heat.
  • Stir continuously, for about 3 mins until it starts to caramelise and brown.
  • Then add mirin and vinegar, stirring until the mixture is completely smooth.
  • Reduce heat to low and gradually add the butter, while stirring, until well-combined. Remove from heat and set aside.
  • In a large soup pot, over medium heat, add oil. When hot, cook garlic until golden brown. Transfer the garlic to a small bowl and season with salt.
  • Then add kale to the still hot soup pot. Cook, stirring occasionally, for about 5 mins more until all greens are wilted but still bright green.
  • Add half the reserved miso sauce to the kale and toss to coat.
  • Serve warm topped with some more miso butter, garlic granules and a squeeze of lemon.



Coconut & Gingered Carrots Casserole

Delicious and zingy

Serve 5-6
Ingredients:

Instructions:
  • Preheat oven to 375F.
  • Coat the inside of a 1.5 quart gratin casserole dish with 1 tbsp of the oil and set aside.
  • Place a large, deep skillet over medium heat.
  • After about a minute, add the remaining olive oil and swirl to coat the skillet.
  • Add the onion and ginger in the skillet and saute for 5 mins.
  • Stir in the garlic and half the salt and saute for another 5 mins.
  • Add the carrots and the remaining salt, and stir until the carrots are well coated with the onion mixture.
  • Turn down the heat, cover the pan, and cook undisturbed for 5 mins.
  • Add the lemon juice and crystallized ginger. Cover again and cook for 5 mins longer.
  • Transfer the mixture to the casserole dish, cover tightly with foil, and bake for 15-20 mins, or until the carrots are fork-tender.
  • Uncover, sprinkle with the coconut (making sure it gets into all the crevices), and return to the oven until the coconut is golden 10 minutes or longer. Serve hot or warm.



Minted Pea Mash

(Mint adds a great kick to this otherwise stock-standard dish)

Serves 4
Prep: 20 mins
Cooking : 10 mins

Ingredients:

  • 500g Frozen Peas
  • 1 tbsp Olive Oil
  • 1 Garlic Clove, crushed
  • 3/4 Chicken Stock
  • 1/4 Cup Chopped Mint
Instructions:
  • Heat the oil in a small sauce pan on medium.
  • Add garlic and cook for 30 seconds until aromatic.
  • Add peas and stock. Simmer for about 5mins until tender.
  • Let cool for 5mins, then process pea mixture and mint in a food processor until smooth.
  • Return puree to the saucepan and stir on low heat until warmed up again. Add salt and/or pepper to taste.


Wild Mushroom & Truffle Orzotto

Serves 4

Ingredients:

  • 3 tbsp Vegetable Oil
  • 1 tbsp Olive Oil
  • 20g Unsalted Butter
  • 500g Mixed Mushrooms, sliced
  • 1/2 Cup (125ml) Dry White Wine
  • 2 Cups Chicken Stock (Can make it vegetarian by using vegetable stock instead)
  • 400g Orzo or Risoni Pasta
  • 2 tbsp Truffle Butter or Truffle Oil
  • 2 tbsp Chopped flat-leaf parsley
  • Grated Parmesan, to serve
Instructions:
  • In a deep soup pot, place the vegetable oil and heat at medium-high to almost smoking.
  • Fry the orzo pasta and stir occasionally in order to brown the pasta. The pasta is ready when you have multiple shades of brown (including dark brown).
  • Add 1 cup of chicken stock and 1 cup of water to the pasta (carefully it will steam) and cook until the pasta is al dente and it has absorbed all the water, adding more water if necessary. Do not add too much water as the pasta should absorb all the water without needing to drain it. Once cooked, turn off the heat and set aside.
  • Meanwhile, in a separate large frying pan over medium-high heat, heat the oil and unsalted butter.
  • Add mushrooms and cook, stirring occasionally for 3 mins or until the mushrooms are wilted and start to brown.
  • Reduce the heat to medium, add the wine and simmer for 2-3 mins until all the wine is absorbed.
  • Add the stock and cook, stirring occasionally, for 15 mins or until only about 1/2 cup of liquid remains. 5 mins in, mix in the parsley.
  • Mix the truffle butter or oil, into the mushroom mixture. Season with sea salt and pepper to taste.
  • Add pasta and stir well to combine.
  • To serve, divide among bowls and top with parmesan.


Parmesan & Rosemary Polenta

Ingredients:
  • 150g Polenta
  • 600ml Stock (Vegetable or Chicken)
  • 2 tsp Rosemary, finely chopped
  • 50 Parmesan Cheese, grated
  • Sea Salt, to serve
Instructions:
  • In a saucepan, bring the stock to a boil.
  • Gradually, add the polenta to the stock while stirring constantly, until all the stock has been absorbed.
  • Stir constantly over low heat for 2 mins, until the mixture is soft and thick.
  • Remove from the heat, then stir in the rosemary and cheese. Blend well.
  • Serve warm with a little sea salt sprinkled on top.


Spaetzli Homemade German Egg Noodles (Guaranteed to fill you up!)

Ingredients:

  • 2 1/3 cups of plain flour, sifted
  • 1 + 1 teaspoon of salt
  • 1 cup of cool water
  • 3 eggs
  • 2 tablespoons of butter
  • Salt and pepper to taste
Instructions:
  • Fill a cooking pot half full with water; set to boil and add a teaspoon of salt (meanwhile...)
  • In a large mixing bowl, combine flour, 1 tsp salt, water and 2 eggs to make smooth batter.
  • Once mixture is smooth and water is boiling, using two teaspoons, spoon a small teaspoon of mixture and drop it into the salted boiling water (leave water boiling at mid-high)
  • Repeat until all mixture is in the boiling pot. Occasionally move the noodles around in the boiling water with a spatula to make sure they don't stick to the bottom for more than a minute.
  • Set temperature to medium-low and let boil for 20 minutes
  • Turn heat off and drain water out of the pot with a colander
  • In a frying pan, place on high, heat butter until bubbling and then fry noodles in batches until lightly cooked. Once all cooked, return them all to the pan over medium heat and quickly mix in the last egg to coat the fried noodles. Keep cooking until the last egg is cooked in.
  • Add salt and pepper to taste, and serve


Eastern European Braised Red Cabbage (with apple, bacon & balsamic vinegar)

Warm and a great compliment to any roast or chop!
Serves 6-8

Ingredients:

  • Olive Oil
  • 2 Rashers Smoked Bacon, finely sliced
  • 1 tbsp fennel seeds, mashed
  • 1 Onion, peeled and sliced
  • 2 Baking apples, peeled and chopped into 2.5cm pieces
  • 1 red cabbage, outer leaves and core removed, chopped into irregular pieces
  • Sea Salt
  • Freshly Ground Black Pepper
  • 150ml Balsamic vinegar
  • 1 tbsp Butter
  • 1/4 cup Fresh Flat-leaf Parsley Leaves, chopped
Instructions:
  • Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds.
  • Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.
  • Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and the stir everything together well.
  • Continue to cook on a low heat, lid on, for an hour, checking and stirring intermittently.
  • Once done, scoop sticky sweet red cabbage onto a place with a little butter and parsley on top while it is still hot.



Spiced Cabbage Stirfry with Coconut & Lemon

Serves 6

Ingredients:

  • 1/4 Cup Unsweetened Grated Coconut (fresh or dried)
  • 2 tbsp Canola or Vegetable Oil
  • 1 tsp Yellow or Black Mustard Seeds
  • 2 tsp Chana Dal (yellow split pea)
  • 1-2 Red Chillies, minced
  • 1 small head of Cabbage, cored and finely chopped (about 8 cups)
  • 1 tsp Salt
  • 1/4 tsp Ground Turmeric
  • 2 tbsp Coriander Leaves, roughly chopped
  • 1 tbsp Fresh Lemon Juice
Instructions:
  • If the grated coconut is dried, add a little bit of hot water and let it sit to moisten it up a little.
  • In a large and deep frying pan, over medium heat, add oil.
  • Once oil is hot, add a mustard seed to test it. If the seed starts sizzling immediately, proceed to add the rest of the mustard seeds. Cover and cook for about 10 seconds until the seeds have all popped.
  • Then, immediately stir in chana dal.
  • Reduce heat to medium-low and cook, stirring constantly for about 2 mins until the dals are golden brown and have a nutty aroma.
  • Add minced chillies and toss to coat.
  • Stir in cabbage, salt and turmeric.
  • Continue cooking, while stirring, for about 3-5 mins, until cabbage wilts but still has a crunch.
  • Stir in coconut and cook for 1-2 more minutes until heated through.
  • Remove from heat and stir in the chopped coriander leaves and lemon juice.
  • Season to taste and serve warm.



Korean Soy Glazed Lotus Root

Serves 6
Time : 5 mins Prep + 50 mins Cook

Ingredients:

Instructions:

  • In a wide and deep saucepan over medium-low heat, combine soy sauce, sugar, malt syrup and stock and bring it to a simmer. Add lotus root once all the sugar has dissolved.
  • Cook for 50 mins, until the liquid is nearly gone and the lotus root is tender.
  • Careful, the lotus root breaks easily once it is tender.
  • Remove from heat and drizzle with sesame oil.
  • Serve warm, topped with black sesame seeds.


Beetroot with Basil & Blackberry Butter Sauce

Serves 6-8

Ingredients:

  • 2 Punnet of Blackberries (500g)
  • 10-15 Basil Leaves
  • 8 tbsp Butter
  • 4 tbsp Soy Sauce
  • 10 Small Beets (The size of ping pong balls)
  • Salt, to serve
Instructions:
  • In a large soup pot, boil the small beets in salted water for 20 mins.
  • Remove them from the water and place them in a large bowl of cold water in the sink. Pour more cold water overtop until the water temperature is only warm.
  • Peel off the skins while in the water (so it washes off more easily), quarter them and set the beets aside to drain.
  • Meanwhile, in a small saucepan, mash the blackberries and warm them over low heat for 15 mins.
  • Add, to the mashed blackberries, the basil, butter and soy sauce. Simmer sauce on the lowest temperature for 5 minutest.
  • Add the beetroot to the sauce and toss to coat.
  • Sprinkle with salt flakes and serve warm.



Cumin-Spiced Roasted Beetroot

Ingredients:

  • 2 Large Beetroots, trimmed, peeled and diced in 2cm cubes
  • 2 Garlic Cloves, crushed and minced
  • 2 tbsp Ground Cumin
  • 1 tsp Paprika
  • 2 tsp Sea Salt
  • 2 tsp Ground Coriander
  • 1/2 tsp Dried Chilli Flakes
  • 1 tbsp Olive Oil
Instructions:
  • Preheat oven to 220C.
  • In a large bowl, combine all the ingredients and toss to coat evenly.
  • Line a deep baking dish with non stick baking paper. Scatter the spiced beetroot across the dish to form one layer.
  • Bake for 30-40 mins until just tender, turning the beetroot to roast all sides at the halfway mark.
  • serve warm. Stores in the fridge for up to 5 days.



Whole Savoury Pears Roasted in Garlic

Makes 4 roasted pears.

Ingredients:

  • 4 Packham Pears
  • 4 Cloves Garlic, crushed and minced
  • 1 tsp White Pepper
  • 1/4 Cup Olive Oil
  • 1 Cup Chicken Stock
  • 2 tbsp White Wine Vinegar
  • 6 Sprigs Fresh Thyme
  • 2 tbsp Maple Syrup
Instructions:
  • Preheat oven to 200C
  • Peel pears and place in a medium-sized baking dish.
  • In a medium bowl, combine garlic, white pepper, olive oil, white wine vinegar to make the sauce. Stir through thyme sprigs.
  • Pour the sauce over the peeled pears.
  • Roast pears for 35-40 mins, basting occasionally.
  • In the last 10 mins, drizzle with maple syrup.



BBQ Grilled Mushrooms with Bacon and Parmesan

Serves 4.

Ingredients:

  • 115g Streaky Bacon, finely diced
  • 675g Medium or Large White Mushrooms, stems trimmed (for skewers)
  • 4 tbsp Olive Oil
  • 1 tbsp Garlic, crushed and finely chopped
  • 1 tsp Chilli Pepper Flakes
  • Salt and Pepper, to taste
  • 4 tbsp Parmesan, grated
  • 4 tbsp Parsley, roughly chopped
  • 30g Unsalted Butter, softened
Special Equipment:
  • BBQ Skewers (metal or pre-soaked bamboo sticks)
Instructions:
  • In a frying pan, over medium heat, cook the diced bacon until crisp. Drain and set aside.
  • Preheat the BBQ to medium.
  • In a bowl, combine the mushrooms, olive oil, garlic, chilli flakes, salt and pepper. Toss until evenly coated.
  • Thread the mushrooms onto skewers and place them on the grill over the low heat.
  • Cook for about 10 mins until they are moist all the way through.
  • Remove the skewers from the grill and remove the skewer from the mushrooms.
  • In a large serving bowl, combine the grilled mushrooms, bacon, parmesan and butter. Toss immediately to coat, melting the butter and cheese evenly.
  • Season with more salt and pepper, where needed. Serve immediately.



BBQ Corn on the Cob with a Cumin Salt & Lime Glaze

Serves 2

Ingredients:

  • 2 Cobs of Corn
  • 2 tbsp Cumin powder
  • Juice of 1-2 Limes, in squeezable wedges
Instructions:
  • Preheat your BBQ grill to medium.
  • In a small saucepan, over medium heat, dry cook the cumin and salt for 2-3 mins until fragrant.
  • Place cleaned corn cobs on the grill.
  • Rotate regularly all sides until they've turned bright yellow and start to char just a little.
  • Set corn cobs aside. Squeeze the lime wedges over the grilled corn.
  • Then sprinkle liberally wih the cumin flavoured salt.




Vietnamese Radish & Pork Rolls (Delicious!)

Ingredients:

Instructions:
  • Use a sharp knife to make papr-thin sheets from the cylindrical radishes. Once peeled, soak the radish sheets in water with a little salt to soften them. Then drain.
  • Combine the pork, fish sauce, soy sauce and pepper.
  • Line a radish sheet on a cutting board.
  • First arrange the srng onion strips, then arrange some pork mixture, bean sprouts and carrots strips together.
  • Then roll the sheet to tighten and finish the roll. Repeat this process with the remaining ingredients.
  • Arrange the radish rolls in a large steamer. Cook over high heat for 10-15 mins.
  • Serve with chilli sauce (Sriracha or other).



Herb Stuffed Tomatoes

Serves 4.

Ingredients:

  • 4 Medium Tomatoes (ripe and firm)
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 12 Wrinkly Black Olives, pitted and roughly chopped
  • 2 tbsp Olive Oil
  • 30g Panko Bread Crumbs
  • 2 tbsp Oregano, chopped
  • 3 tbsp Parsley, chopped
  • 1 tbsp, Mint, chopped
  • 1.5 tbsp Capers, rinsed and chopped
  • Salt and pepper, to taste
Instructions:
  • Preheat the oven to 160C.
  • Trim 1cm off the top of each tomato.
  • Scoop out the seeds and as much of the flesh as possible without breaking the skin, leaving a clean shell.
  • Lightly salt the insides of the tomatoes and place upside down in a colander to drain for 30mins.
  • Meanwhile, in a medium pan, cook on low heat 1 tbsp oil, onion, garlic and olives for 5-6 mins until the onion softens completely.
  • Remove from heat and stir in bread crumbs, herbs, capers and pepper. Taste and add salt as needed.
  • Wipe the insides of the tomatoes with paper towels, then fill them up with as much herb stuffing as possible, pressing down gently to fill, until you have a little dome on top.
  • Place the tomatoes in a lined oven proofed baking dish. Drizzle lightly with remaining oil.
  • Bake for 35-45 mins, or until the tomatoes soften. Serve warm.



Dot Noodles (Funny to eat -- will make you smile!)

Ingredients:

  • 2 cups of Acini de Pepe Pasta (dot shaped pasta)
  • 3-4 tablespoons of olive oil
  • 2 tablespoons of Chicken or Vegetable Broth (or 1 oxo cube)
  • Optional: Canned Mushrooms, Onions, ...
Instructions:
  • Take a deep cooking pot for the stove, add oil (make sure oil touches all corners of the round pot), heat to High and wait for 3 minutes
  • When oil is hot, pour uncooked pasta into the pot
  • Stir pasta constantly to brown each bit
  • Once all bits are browned, add 2 cups of water (watch out, it will steam quite a bit)
  • Set to boil until pasta is chewy and no more water is left
  • Only then, can you add garnishings if desired, simmer to heat garnishings, and serve



Chestnut, Bacon & Sage Stuffing Rolls

Goes fabulously with chicken, turkey or pork roasts.
Makes 2 rolls, serves 10.
Can be assembled (pre-cooking) up to 2 days ahead.
Good to have a gravy with this tasty stuffing.

Ingredients:

  • 50g Unsalted Butter
  • 2 Small Brown Onions, finely chopped
  • 2 Cloves Garlic, crushed
  • 100g Rindless Streaky Bacon, finely chopped
  • 1/3 Cup + 1 tbsp Dry Sherry
  • 1/2 Cup Pitted Dates, chopped
  • 150g Cooked Chestnuts, chopped
  • 1/4 Cup Slivered Almonds, toasted and chopped
  • 2 Cup Fresh Breadcrumbs
  • 1/4 Cup Fresh Sage Leaves, chopped finely
  • 1/4 Cup Fresh Flat-leaf Parsley, chopped finely (optional)
  • 1 tsp Grated Lemon Zest
  • 2 Eggs, lightly beaten
  • 1 tsp Sea salt, finely ground
  • 1 tsp Black Pepper, finely ground
  • 24 Thin Slices of Streaky Bacon or Pancetta
  • 2 tbsp Honey
  • Gravy, for serving (optional)
Instructions:
  • Preheat oven to 180C and line a baking sheet with baking paper.
  • In a large frying pan over medium heat, melt the butter.
  • Add onion, garlic and bacon, cooking for 5-6 mins while stirring until onion has softened.
  • Add the sherry and dates and cook, while stirring, for another minute. Then remove from the heat and set aside.
  • In a large bowl, add chestnuts, almonds, breadcrumbs, sage, parsley, lemon, egg, salt and pepper. Mix well to combine.
  • Combine the onion mixture into the chestnut mixture. Blend well. Set aside.
  • Cut out two x 45cm lengths of aluminum foil and two x 45cm lengths of baking paper.
  • Top each piece of aluminum foil with a similarly sized sheet of baking paper.
  • Arrange 12 slices of bacon, overlapping slightly, onto the baking paper, to make a large rectangle shape.
  • Place half of the mixture across one end of the bacon.
  • Using the baking paper and the foil to help you, form a log with the stuffing mixture, so the mixture is even with the bacon at each end.
  • Ensure the log is wrapped up tightly in the bacon, then finish the wrapping with the baking paper and foil.
  • Repeat with remaining bacon and filling. You should now have 2 bacon-wrapped stuffing rolls.
  • Place the rolls (with the full wrapping) on the baking tray, separated by at least 1.5 inches.
  • Bake for 30 mins.
  • Meanwhile, mix the sherry and honey in a small bowl.
  • Take the rolls out of the oven and carefully remove the foil and baking paper wrapping, while keeping them on the lined baking tray, seam-side down.
  • Brush the rolls with sherry mixture and return them to the oven for 10 mins until the bacon is crisp but not too dark.
  • Cut into 2cm thick slices to serve. Serve warm with gravy.

Hungarian Cottage Cheese Egg Noodle Casserole

Ingredients:

  • 1 x 400-500g package of BROAD FLAT Egg Noodles - in the Pasta aisle (noodles look like curly fettucini about 1 centimeter wide)
  • 500ml light sour cream + 3/4 cup water (regular sour cream with no extra water in Canada)
  • 500ml light cottage cheese (regular cottage cheese in Canada)
  • 1/2 cup of ground walnuts (topping)
  • 1/2 cup of brown sugar (topping)
Instructions:
  • Heat oven at 350 degrees Celsius.
  • Boil the egg noodles until al dente (should still have a little bite to it as it will continue cooking in the oven). Drain the egg noodles and set aside.
  • Mix the sour cream, cottage cheese and water together until well blended.
  • In a deep casserole pan layer the drained cooked egg noodles with the sour cream mixture alternatively, starting with a layer of cream mixture.
  • Bake casserole in oven, covered, for 30 minutes. Uncover for the last 10 mins to get a crispy top.
  • Meanwhile, place walnuts and brown suger separately in two small serving dishes each with a spoon (for the guests to sprinkle on top of their noodles). Enjoy!


Sicilian Stuffed Rice Balls

Makes 12 Rice Balls

Ingredients:

  • 2 Cups Short Grain Rice, Preferably Risotto Rice
  • 1/2 tsp Crumbled Saffron Strands
  • 4 Cups Chicken Stock
  • Salt
  • 2 tbs Olive Oil
  • 1/2 Cup Finely Chopped Yellow or White Onion
  • 4 oz. or ~110 grams Ground Pork or Beef
  • 1 1/2 tsp Minced Fresh Rosemary
  • 1/4 Cup Tomato Sauce
  • 1/4 Cup Dry White Wine
  • Fresh Ground Pepper
  • 4 Eggs
  • 1/2 Cup Freshly Grated Parmesiano Cheese
  • 2 Cups Unseasoned Fine Bread Crumbs
  • Olive Oil

Instructions:

  • Wash and drain the rice until the water is clear.
  • In a saucepan, combine the saffron, stock, and drained rice. Place over medium-high heat and bring to a boil. Stir the rice, reduce heat to low, and simmer until all the liquid is absorbed, but the rice is firm and slightly sticky for about 17 mins. Set to cool at room temperature.
  • In a pan, heat 2 tbs olive oil over medium-high heat. Add the onion and cook until soft but not brown for about 5 mins. Add the ground meat and rosemary, and cook until the meat loses its raw colour for about 5 mins.
  • Add the tomato sauce, wine and and cook until the liquid evaporates. Season with salt and pepper.
  • In a mixing bowl, beat 2 of the eggs. Add the cooled rice and grated cheese and mix thoroughly.
  • Moisten your hands with water. Scoop out about 1/4 cup of the rice mixture in the palm of one hand and press it out to form an even round, then press the center to form an indention. Place about 1 tbs of the meat mixture in the indentation, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until you run out of rice and meat.
  • In a small bowl, beat the remaining two eggs.
  • In a shallow bowl, place the bread crumbs and position alongside the bowl containing the beaten eggs. Roll each rice ball in the egg to coat completely then roll in the bread crumbs to cover well.
  • In a deep saucepan with enough oil to fill the pan 3 inches high, turn the heat to High. Preheat the oven to 200 degrees F.
  • Place a wire rack on a baking sheet.
  • Carefully add a few of the rice balls to the hot oil: avoid crowding the pan. Fry, turning frequently, until golden brown all over, 2-3 mins. Using a slotted utensil, transfer the rice balls to the rack to drain well, then place the rack and baking sheet in the oven to keep them warm.
  • Fry remaining rice balls in the same manner.


Mediterranean Garlic Couscous


Serves 4

Ingredients:

  • 1 1/2 Cups Couscous
  • 2 1/4 Cups Boiling Chicken Stock
  • 4 Cloves, Garlic, Crushed
  • 2 tbs Fresh Thyme

Instructions:

  • Place the couscous in a bowland pour in the boiling stock. Cover tightly with plastic wrap and allow to stand for 5 mins or until all the liquid has been absorbed.
  • Heat the butter in a frying pan over medium-low heat.
  • Add the garlic and thyme and cook for 3 mins or until the garlic is soft but not brown.
  • Add the couscous to the pan and cook, stirring, for 2 mins.


Lebanese Jewelled Bulghur Pilaf

This dish goes very well with the Lebanese Triple Cooked Duck.
Serves 4-6

Ingredients:

  • 175g Coarse Burghul, soaked in cold water for 5 mins
  • Salt & Pepper
  • 20g Butter
  • 30g Currants soaked in 30ml brandy for 30 mins
  • 1/2 tsp Ground Allspice
  • Zest of 1/2 Orange
  • 50g Pine Nuts
  • 50g Unsalted Pistachio Nuts, shells removed
  • Seeds of 1 Pomegranate
Ingredients (Sauce):
  • 2 tbsp Olive Oil
  • 2 Cloves Garlic, finely crushed
  • 1 Long Red Chilli, deseeded and finely chopped
  • 1 inch Fresh Ginger, finely grated
  • 400g Diced Tomatoes (Can or Fresh)
  • Salt & Pepper
  • 1 tsp Turmeric
  • 1 tbsp Honey
Instructions:
  • Rinse the soaked bulghur then place in a medium sized deep pan with 250 ml of water.
  • Season lightly with salt, bring to a boil and then simmer, covered and on low heat, for 10-15 mins until all the liquid has been fully absorbed and the bulghur is dry.
  • Stir in the butter to coat the bulghur as it melts.
  • To make the sauce, in a separate smaller pan, heat the oil on medium heat then saute the garlic and chilli for a few mins until softened.
  • Add the tomatoes, salt & pepper, turmeric, ginger and honey. Blend well and simmer for a further 10 mins.
  • Meanwhile, toast the pine nuts in a preheated oven or dry frying pan (ie. with no oil).
  • In a large serving bowl, mix the cooked bulghur with half the toasted pine nuts, brandy & currants and the pomegranate seeds. Top with sauce and remaining toasted pine nuts, brandy & currants, and pomegranate seeds.
  • Serve warm.

Freekeh Pilaf


Serves 4-6

Ingredients:

  • 2 Medium Onions, chopped finely
  • 25g Butter
  • 1 tbsp Olive Oil
  • 150g Freekeh or Coarse Bulghar Wheat
  • 1/4 tsp Cinnamon
  • 1/4 tsp Allspice
  • 1 Cup High Quality Vegetable or Chicken Stock, reduced from 1.5 cups
  • 100g Greek Yoghurt
  • 1.5 tsp Lemon Juice
  • 1/2 Garlic Clove, crushed
  • 10g Parsley Leaves, finely chopped, plus extra to garnish
  • 10g Mint Leaves, finely chopped
  • 10g Coriander, finely chopped
  • 2 tbsp Pine Nuts, toasted
  • Salt and pepper, to taste

Instructions:

  • In a large saucepan, over medium heat, warm up butter and oil, then cook onions until softened and brown.
  • Meanwhile, soak freekeh grains in cold water for 5 mins. Drain, rinse and drain again.
  • Add the freekeh and spices to the onion. Coat well.
  • Add stock, salt and pepper. Stir well to combine.
  • Bring the mixture to boil, the cover, reduce heat to low and simmer for 15 mins.
  • Remove the pan from heat and let sit covered for another 5 mins.
  • Remove the lid and set aside to cool.
  • Meanwhile, blend yoghurt, lemon juice, garlic and salt.
  • Stir herbs into the cooled pilaf (it shouldn't be too hot at this point). Season to taste.
  • Serve warm with a spoonful of the yoghurt mixture plus a scattering of parsley, toasted pine nuts and a drizzle of olive oil.



Cauliflower au Gratin


Serves 4-6

Ingredients:

  • 1 Cauliflower, cut in florets (about 6 cups)
  • Half a Sweet Red Pepper, corsely chopped
  • 2 tbs Butter
  • 3 tbs All Purpose Flour
  • 1 Clove Garlic, Minced
  • 1 1/4 Cups Milk
  • 1/2 Cup Grated Cheddar Cheese
  • 1/4 Cup Freshly Grated Parmesan Cheese
  • 1/4 Cup Chopped Fresh Dill or Parsley
  • 1/4 tsp each salt and pepper
  • Topping: 1/2 Cup Fresh Bread Crumbs, 2 tbs Freshly Grated Parmesan Cheese

Instructions:

  • Preheat oven to 375 degrees F
  • Lightly butter a 6-cup (1.5L) baking dish.
  • In a pot of boiling water, cook cauliflower for 3 to 5 min or until tender crisp.
  • Drain well and transfer to baking dish; sprinkle with red pepper.
  • In nonstick or heavy saucepan, melt butter.
  • Add flour and garlic; cook, stirring, over low heat for 1 min.
  • Pour in milk; bring to simmer, stirring constantly. Simmer, stirring, for 2 to 3 min or until thickened. Add Cheddar and Parmesan cheeses, dill, salt and pepper. Cook, stirring, just until cheese melts.
  • Pour over cauliflower.
  • Mix bread crumbs with parmesan; sprinkle over top. Bake, uncovered, for 25 to 30 min or until bubbling.


Cauliflower Steaks au Gratin

Makes 2 cauliflower steaks.

Ingredients:

  • 1 Whole Cauliflower
  • 2 + 2 tbsp Olive Oil
  • 2 tbsp Panko Breadcrumbs
  • 2 tbsp Parmesan, grated
  • 1 tbsp Parsley, chopped
  • 1 Clove Garlic, crushed and minced
Instructions:
  • Preheat oven to 180C.
  • Line a baking tray with baking paper.
  • Cut two 3cm-thick steak-like slices from the centre of the cauliflower.
  • Place the cauliflower steaks on the lined baking tray.
  • Drizzle a little olive oil over the steaks. Bake for 15 mins until tender. Remove from the oven.
  • Increase oven temperature to 220C.
  • In a small bowl, combine breadcrumbs, grated parmesan, garlic, parsley, garlic and 2 tbsp oil.
  • Sprinkle the breadcrumb mixture over the cauliflower steaks.
  • Bake for a further 10 min until golden and crispy.
  • Serve warm.



Charred Brussel Sprouts with Caramelised Garlic and Lemon Peel

Serves 4-6

Ingredients:

  • 5 Heads of Garlic, remove and peel cloves
  • 120ml Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 3 tbsp Caster Sugar
  • 1 Medium Lemon
  • 600g Brussels Sprouts
  • 1 Red Chilli, deseeded and finely chopped
  • 20g Basil Leaves, coarsely chopped
  • Salt and Pepper to taste
Instructions:
  • Bring a medium saucepan with 3 cups of water to boil. Blanch the garlic for 3 mins. Drain and set the garlic aside.
  • Dry the pan and heat 2 tbsp oil on high.
  • Fry blanched garlic, while stirring, for 2 mins until golden on all sides.
  • Add the vinegar, 90ml of water, 1tbsp sugar and 1/4 tsp salt.
  • Bring to the boil then reduce to simmer gently for 10-15 mins, until mostly of the liquid is gone. Set the pan aside.
  • Prepare the lemon peel. Using a vegetable peeler, peel wide strips of lemon peel (avoid the white fleshy part).
  • Julienne the peel by cutting slim pieces width-wise. Place them all in a small saucepan.
  • Combine the lemon juice from the lemon with water to make 100ml in liquid. Pour liquid into the small saucepan over the lemon peel.
  • Stir in the remaining 2 tbsp sugar.
  • Bring lemon mixture to a simmer. Cook for 12-15 mins, until the syrup is reduced to about a third. Remove from heat and set aside to cool. Separate the lemon peel and syrup (use the lemon syrup if you want additional lemon flavour).
  • To prepare the brussel sprouts, trim the bottom and then cut the sprouts by half.
  • In a large heavy soup pot, heat up 3 tbsp olive oil.
  • Add half the sprouts, plus salt and pepper to taste.
  • Cook on high for 5 mins or so, stirring only once or twice so that they char well without falling apart. Add more oil as needed. Cook until the sprouts have softened but still have some bite to them.
  • Once done, set aside charred brussel sprouts and repeat with the second half.
  • Then return all sprouts to the hot pan, add chilli and garlic (and its liquid). Cook for about 10 min, stirring only a few times.
  • Remove from the heat and then mix in the basil and candied lemon peel.


Roasted Brussel Sprouts with Pomelo & Star Anise

Serves 4

Ingredients (Sauce):

  • 150g Caster Sugar
  • 3 Cinnamon Sticks
  • 8 Star Anise
  • 150ml Water
Ingredients:
  • 3.5 tbsp Lemon Juice
  • 1 Pomelo, peel and segment, removing the skins and white membrane
  • 600g Brussel Sprouts, trimmed
  • 75ml Olive Oil
  • 10g Coriander Leaves
  • Salt & Black Pepper
Instructions:
  • In a small saucepan, place the sugar, cinnamon, star anise and water. Bring to a light simmer until the sugar dissolves. Remove from the heat. Add 1.5 tbsp lemon juice. Set aside to cool.
  • Once cool, pour it over the pomelo segments. Leave to marinate for an hour, stirring occasionally.
  • Meanwhile, preheat oven to 220C.
  • In a large soup pot with salted water, blanch the sprouts for 2 mins.
  • Drain and refresh sprouts under cold water. Pat dry.
  • Cut the sprouts in two, lengthways, and toss in a bowl with 3 tbsp oil, a pinch of salt and some black pepper.
  • On a lined baking tray, roast the sprouts for 30-40 mins, until golden brown but still retaining a bite. Stir and toss sprouts evey 8 mins or so to ensure they roast all over. Set aside to cool a little.
  • Remove the cinnamon and star anise from the marinade. Strain the pomelo, reserving the juices.
  • To serve, combine 2 tbsp olive oil, lemon juice, pinch of salt and 2 tbsp marinade. Toss sprouts and pomelo in the liquid and serve warm or cold.


Braised Brussel Sprouts in Maple Mustard Sauce

Serves 4-5

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 Shallot, minced
  • 400g Brussel Sprouts, trimmed and halved
  • 4-6 tbsp Water
  • 1/4 Cup Honey Mustard
  • 1 tbsp Maple Syrup
  • Salt & Freshly Ground Black Pepper
Instructions:
  • In a medium sized deep soup pot, over medium heat, coat the pan with olive oil.
  • Saute onion for 3-5 mins, until it begins to soften. Add the sprouts, a pinch of salt and saute for 5 mins.
  • Add 4 tbsp water, tilting the pan to cover the base of the pan with the water and cover.
  • Cook over medium heat for 5-8 mins, or until the sprouts are bright green and tender (test with a fork). Add an extra 1-2 tbsp water if it completely evaporates before done.
  • In a small bowl, combine the honey mustard and maple syrup.
  • Add the mustard mixture to the brussel sprouts and toss to cover.
  • Serve warm, topped with freshly cracked black pepper.



Glazed Green Beans and Carrots

Ingredients:

  • Green Beans
  • Carrots, Shopped in long pieces
  • 2/3 Cup of Chopped Walnuts
  • Sauce: 1 tbsp Butter, 2 tbsp Maple Syrup, 2 tsp Soya Sauce
Instructions:
  • Steam green beans and carrots
  • Heat butter, coat vegetables in butter and cook for 5 minutes.
  • Then add maple syrup and soya sauce and coat vegetables evenly.




Smashed Carrots with Harissa and Pistachios

Serves 4-6

Ingredients:

  • 1 tbsp Olive Oil, plus more for drizzling
  • 15g Unsalted Butter
  • 1kg Carrots, peeled and cut roughly
  • 200ml Vegetable Stock
  • 1 Garlic Clove, crushed
  • 2 tsp Harissa Paste
  • Grated zest of 1 Orange
  • Grated zest of 1 Lemon
  • 200g Greek Yoghurt
  • 1 tbsp Lemon Juice
  • 25g Pistachios, shelled and roughly chopped (optional but really adds some lovely colour contrast to the dish)
  • Salt and Pepper, to taste
Instructions:
  • In a large saucepan over medium-high heat, warm up olive oil and butter.
  • Saute carrots for 6 mins until they soften slightly.
  • Add the stock, reduce to medium-low, cook with the pan covered for 25 mins, until the carrots are completely soft and most of the stock has been absorbed. Add 3/4 tsp salt.
  • Lightly blend or mash the mixture to form a coarse texture of smashed carrots.
  • Serve warm, sprinkled with pistachio pieces and a drizzle of olive oil.


Ethiopean Cabbage, Potatoes & Carrots (Tikil Gomen)

Ingredients:

  • 1/4 cup Olive Oil
  • 4 Carrots, thinly sliced
  • 1 Onion, diced or sliced (as preferred)
  • 1 tsp Sea salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Turmeric
  • 1/2 Head of Cabbage, shredded
  • 5 Potatoes, peeled and cut into 1 inch cubes
Instructions:
  • In a very large saucepan, over medium heat, heat the olive oil.
  • Cook the carrots and onion in the oil for about 5 mins.
  • Stir in salt, pepper, cumin, turmeric and cabbage and cook another 15-20 mins.
  • Add the potatoes. Then cover the pan, reduce heat to medium-low and cook until the potatoes are just starting to become soft, about 20-30 mins.



Herb & Garlic Baked Celeriac

Cooking Time : 15 mins Prep + 2 hours to Cook Ingredients:

  • 1 Celeriac
  • 1 tbsp Olive Oil
  • 4 Rosemary Sprigs
  • 4 Thyme Sprigs
  • 3 Bay Leaves
  • Garlic Bulb
  • 50g Butter
Instructions:
  • Heat oven to 180C (160C w/fan).
  • If the celeriac has a green sprouting top, cut it off and discard.
  • Scrub off any dirt and trim away any frilly bits of root.
  • Rub the celeriac all over with the oil and place on a large sheet of foil root-side down. Scatter with the garlic, herbs and seasoning.
  • Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hours.
  • Check after 2 hours that the top is very tender. If not, bake for 30 mins more.
  • To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with butter, some seasoning and mashed up baked garlic.
  • If you like, serve the celeriac with a spoon sticking out of it for everyone to help themselves to. It will certainly make an impression !


Tomato & Cheddar Stuffed Aubergines

Serves 2 (1 half each)

Ingredients:

  • 1 Large Aubergine
  • 3/4 Cup Breadcrumbs
  • 1 Egg, beaten
  • 60g Mozarella or Cheddard Cheese, cut into small cubes
  • 2 tbsp Fresh Parsley, chopped
  • 2 Garlic Cloves, crushed then finely minced
  • 1 Large Tomato, diced
  • 1/2 tsp Dried Oregano
  • 2 tbsp Olive Oil
Instructions:
  • Preheat the oven to 200C.
  • Cut the aubergine in half lengthwise and using a tablespoon, scoop out the flesh to leave a 1/2 cm thick shell.
  • Finely chop the flesh and place in a bowl with the breadcrumbs, egg, cheese, parsley, tomato and garlic. Season well and mix together.
  • Pile the mixture back into the aubergine shells, pressing down with the back of the spoon. Sprinkle with oregano and some freshly ground pepper.
  • In a small roasting tin, pour in 4 tbsp of water and stand the aubergine halves.
  • Bake for 30-40 mins until tender and browned on top. Sprinkle olive oil on top in the last 10 mins.


Aubergine with Buttermilk Sauce & Pomegranate

Serves 4

Ingredients:

  • 2 Large Aubergines
  • 80ml Olive Oil
  • 1.5 tsp Lemon Thyme Leaves + extra to garnish
  • 1 Pomegranate, deseeded
  • 1 tsp Za'atar
  • Sea salt and black pepper
Ingredients (Buttermilk Sauce):
  • 140ml Buttermilk
  • 100g Yoghurt
  • 1.5 tbsp Olive Oil + extra to garnish
  • 1 Small Garlic Clove, crushed and minced
  • Pinch of Salt
Instructions:
  • Preheat the oven to 200C.
  • Cut the aubergines in half lengthways, through the green stalk.
  • Use a small sharp knife to make three or four parallel incisions in the cut side of each aubergine half, without cutting through to the skin.
  • Repeat cutting at a 45 degree angle to get a diamond shaped pattern.
  • On a baking tray lined with baking paper, place the aubergine halves, cut side up.
  • Brush each half, cut-side, with olive oil until all the oil has been absorbed by the aubergines.
  • Sprinkle with lemon thyme, salt and pepper.
  • Roast for 35-40 mins, until flesh is soft and lightly browned. Remove from the oven.
  • Meanwhile, deseed the pomegranate (underwater is best!) and then prepare the sauce.
  • For the sauce, whisk together all ingredients. Taste and season accordingly. Keep cold until needed.
  • To serve, spoon plenty of buttermilk sauce over the center of the aubergine halves without covering the stalked.
  • Garnish with Za'atar, lemon thyme sprigs, plenty of pomegranate seeds and a drizzle of olive oil.



Nutmeg-Spiced Eggplant Puree

Goes deliciously with Braised Beef Cheeks.
Serves 4

Ingredients:

  • 4 Globe Eggplants
  • 2 Lemons, juiced
  • 120g Butter
  • 300ml Pure Cream
  • 1 tsp Nutmeg, freshly grated
  • 200g Provolone Cheese, freshly grated
  • 1/2 tsp White Pepper
  • 1 tsp Salt
Instructions:
  • Preheat the oven to 200C.
  • Pierce the eggplants with a knife or fork a number of times around it.
  • Place the pierced eggplants in a lined baking tray, then on the top shelf of your oven to fully char the eggplant's skin. Use tongs to rotate the eggplants on the baking tray to char it all around. Remove from the oven and let cool.
  • Once the eggplants are cool enough to handle, scoop out the flesh in large chunks and place it into a large bowl. Discard the skin.
  • Add 1L of water and the juice of 2 lemons to the eggplant. Leave to soak for 2 mins then remove the eggplant and pat dry with a paper towel.
  • Place eggplant in a colander to drain for about 10 mins. Then blend until smooth.
  • In a frying pan, over low heat, melt only 100ml of the butter.
  • Add the eggplant pieces and mash together to combine.
  • Add the cream, freshly grated nutmeg, grated cheese, white pepper and salt.
  • Simmer for 5 mins, while stirring. Serve warm.



Japanese Baked Eggplant with Miso Sauce (Nasu Dengaku)

Serves 2 - Makes 2 eggplant halves

Ingredients:

  • 1 Large Globe Eggplant
  • 2 tbsp canola or vegetable Oil
  • Sesame Seeds and Green Onions for garnish (optional)
Ingredients (Miso Glaze):

  • 1/4 Cup Dashi
  • 1 tbsp Mirin
  • 1 tbsp Sake
  • 2 tsp Sugar
  • 1 tbsp Miso
Ingredients (Caramelised Miso Sauce):

  • 2 tbsp White Miso Sauce
  • 2 tbsp Mirin
  • 1.5 tbsp Rice Vinegar
  • 1/4 Cup Unsalted Butter, cut into small 2cm cubes
Instructions:

Preparing and Roasting the Eggplants

  • Preheat the oven to 170C.
  • Slice the eggplant in half lengthwise so you have 2 separate halves.
  • Take one half and sit it skin side facing the cutting board.
  • Make an end-to-end lengthwise cut in the center of the meat of the eggplant, taking care not to cut through the skin.
  • Then make a number of cuts along the width of the eggplant, perpendicular to the earlier lengthwise cut, and again without cutting through the skin.
  • Finally, using a paring knife, cut the eggplant meat around the circumference of the eggplant half. This should result in having a number of bite-sized pieces of eggplant that should be easy to pick out after roasting.
  • Repeat for the other eggplant half.
  • Brush the cut eggplant surface with the oil.
  • Place in a baking paper lined pan and bake for 35-45 mins until the eggplant is tender (until a toothpick goes into the meat of the eggplant very easily).
Making the Miso Glaze
  • Meanwhile, in a small saucepan, bring dashi, mirin, sake and sugar to a gentle simmer. Whisk in miso until the mixture is smooth.
  • Remove the mixture from heat.
  • Once the eggplant is done roasting, remove it from the oven and turn broiler on.
  • Brush eggplant with glaze and return to broil for a few minutes until it has caramelised.
Making the Miso Sauce
  • In the interim, prepare the miso sauce by adding the miso to a small saucepan over medium-heat. Stir continuously, for about 3 mins until it starts to caramelise and brown.
  • Then add mirin and vinegar, stirring until the mixture is completely smooth.
  • Reduce heat to low and gradually add the butter, while stirring, until well-combined.
Final Assembly
  • When the glazed eggplant has been caramelised, plate the halves and garnish with the miso sauce, sesame seeds and green onions.



BBQ Hobo Pack with Aubergine and Tomato

Serves 4

Ingredients:

  • 2 Small Aubergines, diced
  • 2 Tomatoes, diced
  • 1 Red Onion, diced finely
  • 5 Garlic Cloves, crushed and chopped finely
  • 5 tbsp Fresh Oregano, roughly chopped
  • 1 tsp Chilli Pepper Flakes
  • Salt and Pepper to taste
Instructions:
  • Preheat your BBQ grill to medium.
  • In a large bowl, combine all the ingredients and toss gently to coat evenly.
  • Tear off 4 square sheets of foil. Stack them on top of each other.
  • Arrange the vegetable in the centre of the top sheet.
  • Wrap the vegetable mixture inside the foil, one sheet at a time, ensuring that each sheet is well sealed and turning the package a little bit between each sheet to minimise leakage.
  • Alternatively, place vegetables in a deep disposable foil tray and cover tightly with two sheets of foil.
  • Place the hobo pack over the low heat. Cook for 20-30 mins.
  • Remove the pack from the BBQ and carefully unwrap the foil. Check if the vegetables are done. If not, return them to the BBQ for a little longer.



Norfolk Island Corn Pilhi

Serves 8.
Prep 10 mins. Cooking 50 mins.

Ingredients:

  • 875ml (3 1/2 cups) Milk
  • 3 tsp Caraway Seeds
  • 170g (1 Cup) Instant Polenta
  • 200g Orange Sweet Potato, grated
  • 100g Cheddar, grated
Instructions:
  • Preheat oven to 180C.
  • Grease a 1.5L shallow ovenproof baking pan and set aside.
  • In a large saucepan, heat milk and 1 tsp caraway seeds over medium heat and bring to a simmer.
  • Add polenta in a slow, steady stream, whisking for 2 mins or until thickened.
  • Add 1 tsp salt. Stir in sweet potato and cheddar.
  • Spoon mixture into prepared dish, smooth surface and scatter with remaining 2 tsp caraway seeds.
  • Bake for 40 mins or until golden and crisp.



Crispy Top Potato Bake

Serves 5-6
Time : 30 mins Prep + 10 mins Cooling + 1 hr 35 mins Cooking

Ingredients:

  • 40g Butter, chopped
  • 30ml Pouring Cream
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, bruised and minced
  • 4 Sprigs Lemon Thyme
  • 2 Dried Bay Leaves
  • 1.2kg Red Delight Potatoes, peeled
  • 1 tsp Sea Salt
Instructions:
  • Preheat oven to 180C.
  • Grease a rounded 1.3L baking dish (preferably ceramic or glass).
  • In a small saucepan, over medium-low heat, warm up butter, cream, oil, garlic, thyme and bay leaves until smooth for 2-3 mins. Season with salt and pepper to taste.
  • Using a mandolin, cut the potatoes into thin 2mm thick slices. Discard the end slices.
  • In the baking dish, arrange the potato slices tightly on their sides, in a row or spiral pattern.
  • Pour the butter mixture evenly over the potato slices. Sprinkle with salt.
  • Cover with foil and bake for 30 mins. Remove foil and bake for a further hour until the top is golden and crisp.
  • Set aside for 10 mins to cool slightly before serving.



Thai Sticky Rice

Ingredients:

  • White, brown or black glutinous rice
Instructions:
  • Wash and drain rice. Repeat 2 more times.
  • Place in a bowl, add enough fresh water to cover completely, and let soak for at least 4 hours or, preferably, overnight.
  • Steaming Prep : Position a rack in a wok or a pot with a tight fitting lid that will be large enough to hold a steamer basket or colander.
  • Pour in water to a level just below the steaming rack.
  • Place the wok or pot over high heat (without the steaming basket) and bring the water to a boil, then adjust the heat to achieve a simmer.
  • Meanwhile, prep the steaming basket. Line the steaming basket with several layers of moistened cheesecloth or a piece of banana leaf.
  • Drain the rice and spread it evenly in the prepared steaming basket, covering the top of the rice with the cheesecloth within the steaming basket.
  • Transfer the basket to the steaming rack within the wok or pot, ensuring the simmering water does not come in direct contact with the rice.
  • Cover the wok or pot with the lid and steam until the rice is tender, 25-35 mins for white rice, or 1 hour for brown or black rice.
  • Add boiling water to the bottom of the wok or pot (not touching the rice), as needed to maintain the water level.
  • Note : For softer rice, sprinkle about 1/4 cup water over the top of the rice 2 or 3 times during steaming.


Balinese Fragrant Yellow Rice (Nasi Kuning)

Serves 4-6

Ingredients (For soaking the rice):

  • 1 tbsp Fresh Turmeric or 1/2 tsp Turmeric Powder
  • 1/2 Cup Water
  • 1.5 Cups White Rice
Ingredients (For steaming with the rice - Not sure if this step is really needed?! To check.):
  • 4 Kaffir Lime Leaves
  • 1 Pandan Leaf, tied in a knot
  • 2 stalks Lemongrass, bruised
Ingredients (To mix with the steamed rice):
  • Suna-Cekoh Spice Mix: 3 Garlic Clove Crushed & Minced, 1 tbsp Grated Ginger, 2 Macadamian Nuts Crushed, 1/2 tbsp Turmeric
  • 3 tsp Sambal (optional)
  • 7 kaffir lime leaves, shredded (optional)
  • 2 tbsp Lemon Basil, shredded (optional)
  • 3 tbsp Fried Shallots
  • Juice of half a lime (optional)
  • 1/4 tsp Salt
Instructions:
  • Blend turmeric (fresh or powder) with 1/2 cup water.
  • In a large stain-proof bowl, mix the rice and turmeric water. Add extra water to cover the rice. Set aside for 10 mins.
  • In a medium-sized deep saucepan, bring the rice and turmeric water to a boil. Reduce to a low simmer. Add kaffir lime leaves, lemongrass and pandan leaves. Cook until the water has been absorbed and the rice still has a bite to it.
  • Make the suna-cekoh paste and cook it in a frying pan with a tsp of hot oil for about 3 mins until it appears curdled. Do not burn - Add water if necessary. Set aside to cool.
  • Place the cooked rice in a stain-proof bowl, removing the lemongrass, kafir lime leaves and pandan leaf.
  • Combine rice with the final seasonings : suna-cekoh, lemon basil, kaffir lime leaves, lime juice, sambal, fried shallots, sea salt.
  • To serve, garnish with fried shallots.



Indian Gujarati Potatoes with Mustard Seeds, Cumin and Coconut

Serves 4

Ingredients:

  • 400g Waxy Potatoes
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Powder
  • Pinch Salt
  • 2 tbsp Vegetable Oil + 2 tbsp
  • 1 tsp Black Mustard
  • 1 tsp Cumin Seeds
  • 5-6 Fenugreek Seeds
  • 1 tbsp Desiccated Coconut
  • 2 tsp Sesame Seeds
  • 3-4 Coriander Sprigs, chopped
Instructions:
  • Preheat oven to 180C.
  • Boil potatoes until partially done, then peel and cut into cubes.
  • Place the potatoes in a lined baking pan. Drizzle with olive oil. Roast the potatoes for 30 mins.
  • Place the potato cubes, ground cumin, coriander, turmeric, salt and chilli in a bowl. Toss to coat the potatoes evenly.
  • In a frying pan, heat 2 tbsp oil and add the mustard seeds, cumin and fenugreek seeds. Cook until sizzling to temper the spices.
  • Toss in the potatoes and stir gently to coat in the oil.
  • Stir in the coconut, sesame seeds and chopped coriander.
  • Serve hot with naan, if available.



BBQ Glazed Sweet Potatoes

Serves 6

Ingredients:

  • 3 Sweet Potatoes, peeled and cut diagonally into 1.5cm thick slices
  • 5 tbsp Maple Syrup
  • 75g Unsalted Butter
  • 2 tbsp Olive Oil
  • Salt and pepper, to taste
Instructions:
  • In a large soup pot, over medium-high heat, bring a litre of water with a large pinch of salt to a boil, then reduce to medium-low heat for a gentle simmer.
  • Add the sweet potato slices in the water and cook for about 6-8 mins until just tender but still quite firm (use a toothpick or fork to check).
  • Transfer the slices to a rack to allow them to drain. Pat dry with kitchen paper. Set aside to cool.
  • Preheat your BBQ grill to medium.
  • Meanwhile, prepare the glaze by combining, in a small saucepan, over medium heat, the maple syrup and butter. Stir until the butter melts and the mixture is well blended. Remove from the heat and set aside.
  • Brush the dried sweet potato slices with oil and sprinkle them with salt and pepper.
  • Place the sweet potato slices on the grill over the medium heat. Let sit for 3-4 mins per side to caramelise the surface and create grill marks.
  • Brush the slices with the syrup mixture during the last minute of cooking on each side.
  • Serve warm with a bit more buttery syrup poured overtop.



BBQ Grilled Potato Steaks with Bacon and Sour Cream

Serves 4

Ingredients:

  • 2 Large Baking Potatoes, scrubbed and cleaned but not peeled
  • 4 Bacon Rashers, diced finely
  • 2 tbsp Olive Oil
  • Salt and Pepper, to taste
  • 140ml Sour Cream
  • 2-3 tbsp Chives, chopped finely
Instructions:
  • Preheat your BBQ grill to medium.
  • Cut 1cm thick lengthwise slices from the two potatoes.
  • In a large soup pot filled 2/3rds with salted boiling hot water, simmer the potatoes gently for about 8-9 mins until just done but still firm.
  • Once done, drain the potatoes and dry them with kitchen paper.
  • Meanwhile, in a small saucepan over medium-high heat, saute the bacon bits for 6-8 mins until crisp. Transfer to kitchen paper to drain.
  • Brush the potato slices with olive oil and sprinkle them generously with salt and pepper. Place them on the grill over medium heat and cook for about 4-5 mins until crisp and browned.
  • To serve, arrange the grilled potatoes on a plate, topped with sour cream, then chives and bacon.



Rosemary Focaccia Bread (Moist and full of flavour)

Makes 12 servings.

Ingredients:

Instructions:
  • Boil 1 cup of water and pour it over 1 tbsp of the rosemary (best contained in a tea leaf strainer) in a small bowl. Set aside for 20 mins until lukewarm.
  • Discard rosemary and stir honey into lukewarm water.
  • Mix in yeast in a large mixing bowl and set aside for 5-10 mins until the top is foamy.
  • Stir in salt and 1 tbsp of Olive Oil.
  • Prepare a medium sized mixing bowl by lightly coating the inside using a kitchen brush with olive oil. Also do this with a large oven 17x11" pan or tray. Set both aside.
  • Add mash potatoes and 2 cups of the plain flour.
  • Knead the dough for 5 mins over a flour dusted surface until it is smooth and elastic.
  • Transfer the dough to the medium sized bowl and let sit in a warm place covered by a moist towel for 45-60 mins, until the dough has doubled in size.
  • Punch down the dough and knead the it on a lightly floured surface for another minute. Add a little flour if dough becomes too sticky.
  • Stretch out the dough to a flat rectangle and place onto the pan / tray. Continue stretching the dough so it is a long & broad rectangle and about 1-2 cm in height.
  • Brush top of the dough with olive oil. Sprinkle with parmesan cheese, followed by chopped rosemary, then press in at 1" intervals pitted black kalamatta olives.
  • Cover loosely with plastic wrap or moist towel and let rise for 30 more mins.
  • Meanwhile, preheat oven to 400 F.
  • When ready, bake focaccia for 16-18 mins until golden. Remove from pan and check that the bottom has been fully cooked - If not, place on a grill and cook for another 5-10 mins.
  • Best when served warm.


Turkish Bread

Ingredients:

  • 1 package of Yeast (approx 1 tbsp)
  • 1 1/2 Cups Warm Water
  • Pinch of Sugar
  • 1 1/2 tsp Salt
  • 3 tbsp Oil
  • 4 Cups Plain Flour
Instructions:
  • Mix yeast, warm water and sugar in a bowl. Let sit for 10 mins.
  • When it's frothy, stir in salt, oil and 2 cups of flour. Gradually add left over flour, mixing it well.
  • Knead dough for 8-10 mins or until it gets smooth and elastic.
  • Place dough into an oiled bowl and let it rise until it doubles (30mins - 1hr).
  • Punch down, knead a little and let it rise again until it doubles.
  • Punch down again and divide into 4 pieces.
  • Roll into diamond shapes.
  • Place them on a cookie tray, lined with a baking sheet or oiled.
  • Slice the top of the dough with your knife to make 3 diagonal lines across.
  • Brush with water and let rise until double the size again. (1hr)
  • Bake at 190 C for 30mins.
  • Note: Use within 24 hours or double wrap and freeze.


Irish Soda Bread

Makes a delicious dense bread.
Easiest bread recipe I've ever made !
Best served on the day it is made.

Ingredients:

  • 4 Cups (500g) Plain Flour, sifted, plus extra for dusting
  • 1 tsp Baking Soda, sifted
  • 1 tsp Salt
  • 1 1/4 cups (300 ml) Buttermilk (or half milk, half yoghurt)
  • 6 tbsp (90 ml) Lukewarm Water
  • Vegetable Oil Spray for greasing
Instructions:
  • Preheat oven to 200C.
  • In a large bowl, combine the flour, baking soda and salt.
  • Mix in the buttermilk and water.
  • Turn out the dough onto a lightly floured surface and use hands to shape into a flatened sphere about 18cm in diameter.
  • Grease a baking tray and line with baking paper.
  • Place the loaf on the prepared baking sheet and cut a deep cross in the top.
  • Bake for 30 mins. Turn the bread over and bake for 10 mins longer or until the loaf sounds hollow when tapped on the bottom.
  • Leave to cool on a wire rack and serve warm.


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