Sticky Lamb Ribs

Lamb ribs were on sale last week and I have never cooked with them before. As I am on a lean budget at the moment, I grabbed some and thought I’d have a crack at a new recipe … Pre-heat the oven to 220oC 1 small brown onion 10 or so cherry tomatoes 2 garlic cloves 1 teaspoon cracked black pepper 1 teaspoon chilli flakes 1 teaspoon fennel seeds 1 teaspoon turmeric 1 tablespoon fresh or dried thyme Juice of half a lemon Wizz all the ingredients in a blender till a smooth paste. Add more chilli to the sauce … Continue reading Sticky Lamb Ribs

First Sydney Curry Paste

After some grocery shopping today with Maxine, we realised that all the pre-made curry pastes in the supermarket have sugar in them, so I felt to make one up! 4 garlic cloves 1/2 large red onion – roughly chopped 2 teaspoons dried chilli 2 teaspoons turmeric 2 teaspoons cumin seeds or ground 2 teaspoons coriander seeds or ground 15 or so curry leaves 1 star anise 2 teaspoons of fresh chopped lemongrass 2 tablespoons of water Blend all of the above in a small blender till you have a fine paste. The twist on this recipe tale is that I … Continue reading First Sydney Curry Paste

Sarah’s Luscious Laksa

Laksa is a Malaysian soup that was my favourite when I lived in Australia. There aren’t many in London, so I have created my own. I made this Laksa paste from a few recipes that I found – it’s been ‘Sarah-fied’ – and verified – it’s amazing! 4 shallots 6 garlic cloves 2 tbls crushed macadamia 4 tbls soaked dried shrimp 6 bulbs fresh lemongrass 2 teas chilli flakes 2 teas turmeric 4 teas coriander seeds 1 teas fennel seed 1 teas cumin seed 1/2 teas cinnamon 4 cardamom pods 6 kaffir lime leaves Fresh mint Fresh coriander stalks Blend … Continue reading Sarah’s Luscious Laksa

Sarah’s Unconventional Hummus

The chick peas were calling to me yesterday, so I soaked some overnight then boiled them gently in some water for about an hour this morning, then drained them and left them to cool. Hummus was on the menu but didn’t have any tahini, so felt to add some sesame seeds instead – a little unconventional, but it really has a subtle, creamy taste. Let the blender do the work on the chick peas, sesame seeds, lots of ground black pepper and lots of lemon juice. Use olive oil to get it all moving though add slowly because it needs … Continue reading Sarah’s Unconventional Hummus

Catalonian Escalivada Sauce

Fiona shared this traditional recipe from the Catalonia region of Spain. It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack! Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice. Serve with toasted chopped hazelnuts and pine nuts on top. Fiona had it with a salad of advocado, celery and roasted beetroot Yummy 🙂 Continue reading Catalonian Escalivada Sauce

Sarah’s ‘Ay Carumba’ Mexican Sides

It’s Taco Tuesday here in Bangalow and here are my sides to go with the lamb and/or roasted vegetable taco’s: Sarah’s World Famous Guacamole (party size) 7 ripe avocados Juice of four lemons 3 teaspoons ground black pepper 3 cloves fresh garlic – finely chopped Fresh red chilli (to taste) – finely chopped Chunk the avocado from the skin in big pieces and put into a bowl with the rest of the ingredients and mix gently. The avo will breakdown as you mix, make sure leave some big pieces! Add more chilli if you want some extra carumba! Store in … Continue reading Sarah’s ‘Ay Carumba’ Mexican Sides

Sally’s Confit Garlic

An accompaniment for any table meal. 1/2 kilo garlic – peel garlic and leave cloves whole (or buy it already like this ) Place garlic in a medium saucepan. Add olive oil (enough to cover the garlic) add herbs, rosemary and thyme. Start to gently warm the oil. Gently warm it until garlic starts to turn golden brown. Use a very low temperature and keep checking it. Takes about 20-30mins. Keep moving the garlic around the saucepan. Let it cool and place in an airtight container. Use as an accompaniment, on salads, to marinate fish or meat, to make aioli … Continue reading Sally’s Confit Garlic