Posted in Meat

June 2nd, 2012

Endive, silverbeet and chorizo


Yep, just that. The endive is quite bitter, but the chorizo and sherry vinegar are sweet which makes a nice combination.

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April 9th, 2012

Slow cooked lamb for passover


Based on the amount of pork on this blog, you probably wouldn’t have thought that I came from a Jewish family. But I do, and though we are largely non-practicing, we do celebrate passover every year, and passover is (in some ways) all about the food. Along with all the parts specified by the seder […]

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March 17th, 2012

Momofuku roast pork belly


I tried this recipe in issue 1 of Lucky Peach the other day — slowly working my way up to full home made ramen. It’s really simple: lots of salt and sugar and a good grind of pepper, spread all over skinless pork belly, left overnight. I didn’t want to waste the skin, so I […]

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March 17th, 2012

Steak Frites


I kind of overdid it with the jus, but it was pretty great anyway. This was my first attempt at cooking steak on our new(ish) griddle — so much better than in a regular pan… I’m getting pretty good at oven frites. The important thing is to use a really hot oven, and to par-boil […]

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January 8th, 2012

Rice vermicelli with minced chicken, chilli, bamboo, basil and other things


I can’t vouch for the authenticity of this “Thai” dish, but I can vouch for the flavour. There is something about the combination of chicken, Thai basil, chilli and sweet soy that is just really good. So: here is my attempt at Almost a Recipe. (I say almost because I’m not really very specific with […]

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January 2nd, 2012

Poached egg; grilled leg ham; wilted rocket, mint and goats cheese


This is from a few weeks ago — a breakfast made with delicious Spencer’s Brook ham from WA (we spent Christmas in Perth), and herbs from the garden. Kate made the perfect poached eggs.

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December 10th, 2011

Grillin’, grillin’


Another one of our wedding presents was an awesome Le Cruset grill plate. It’s basically just a piece of cast-iron that you can place over any gas hob to create a grill surface. It’s one of my new favourite pieces of cookware. It certainly fills a need. This style of cooking is great: high heat, […]

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November 6th, 2011

Crispy herb and lemon chicken


Readers (assuming, of course, that I have readers), will have noticed that I haven’t been updating this blog regularly. The reason for this is that I’ve been a little busy in the lead-up to my own wedding. Now that that’s over, I can get back to the real business of cooking delicious meals for me […]

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September 18th, 2011

Roast lamb racks with pinot glaze, asparagus and goats feta


Another experiment. First I prepared the lamb racks by browning them all over and putting them in a hot oven for about 10 minutes. I made a dressing for the asparagus of ‘persian style’ goats feta, parsley, lemon zest and garlic. And quickly cooked the asparagus in a pan. For the pinot glaze I used […]

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August 17th, 2011

Slow roasted lamb shanks with lemon and dill


Delicious, rich, soft, dark, sticky meat, served with crispy potatoes and a good blob of rich tzatziki. I’ve never done shanks like this before, but I felt like lamb, and they were very cheap. To start, I prepared the shanks by marinating them in the juice of a few lemons, olive oil, salt, pepper, and […]

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