The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly. I have taken a recipe used for chicken and replaced the chicken with pork, for something different! Hints & Tips Given this recipe was originally for chicken, you can substitute the pork…
Main Course
Lentil Curry
The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly. I love a good Lentil Curry! This one tastes amazing! Hints & Tips You can reduce the amount of dried red chillies if you want a milder flavour. In the photo I…
Marinated Fish with Chilli & Ginger
The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly. Hints & Tips You can use whole fish or fillets. I prefer to use fillets as they are easier to serve. I have recommended you use snapper in this recipe. However, you…
Osso Buco with Caper Gremolata
I love Osso Buco! The meat tends to be reasonably lean and tastes amazing when slow cooked. This recipe is a combination of recipes from a booked called Falling Off The Bone by Jean Anderson and an Australian Women’s Weekly recipe. It is another great dish for a cold night and a bottle of red…
Beef Cheeks with Mushrooms & Red Wine
Up until recently, beef cheeks were relatively unknown. With the advent of reality TV cooking shows, they have become popular for slow cooked dishes as the weather gets colder. I have tried a number of recipes but this one is by far my favourite! This recipe is a combination of a few recipes I have…
Trout Meuniere
I found the original recipe on Epicurious, whilst looking for a french style main fish dish that I could serve with chicken and beef. I believe the original recipe had the incorrect quantity of flour so I have modified it. It can be difficult to cook trout because of its natural flavour. However, flouring the…
Chicken Chasseur
This is a classic dish which is so easy to make, and really tastes amazing!! It is a dish you can have at any time! Hints & Tips Once the chicken is added, it can be cooked in the oven instead of the stove top at 180 degrees Celsius for 45 minutes. SF.
Beef Bourguignon
This is a classic dish using Stephanie Alexander – The Cooks Companion’s recipe which I have modified slightly. You do not need to use an expensive cut of meat to create an amazing dish that simply falls apart! Hints & Tips I recommend you cook the dish in the oven the night before and finish…
Italian Slow Baked Lamb Shoulder
I found this recipe in a cook book called Feasting by Karen Martini. I have modified the ingredients slightly but it is is a fabulous recipe that you can easily do for any diner party! The lamb just falls apart and tastes divine! Hints & Tips I use either Lamb Shoulder meat (as per this…
Roast Lamb Cutlets
I love lamb cutlets! They are so simple and easy to make and taste amazing! Although this recipes suggests a marinade, I often keep Lamb Cutlets spare in the fridge, just in case I have unexpected guests during the week. On these occasions, I simply just cook them as they are and enjoy the natural…