Posted in Stocks and Sauces

February 16th, 2014

Fresh basil pesto

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Somehow, never in my life, in all my years of cooking pasta, I’ve never made fresh basil pesto before. Until now, that is. The major impetus for this is the fact that I’m finally living in a place where we are able to grow enough basil to get truly fresh basil from the garden, along […]

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July 10th, 2012

Ham hock ham stock

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This was my first ever attempt at ham stock. I’ve noticed ham hocks popping up around the place lately: at our local butcher (where this lovely smoky specimen was found), the gourmet supermarket across the road, even at the big chain supermarket down the street. I don’t know if they’ve always been readily available and […]

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July 1st, 2012

My new favourite way to make chicken stock

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Why is it my favourite? Because it’s very very VERY easy, tastes delicious, and very hard to mess up. You start with your regular stock ingredients: a whole, good quality, free-range chicken (this is important), carrots, celery, parsley, shiitake mushrooms, onions, salt, and whole peppercorns. Split the skin of the chicken between the thigh and […]

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May 1st, 2011

Rich onion gravy for roast beef

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Home again, in Australia, in my own kitchen. Time for some roast beef and gravy! I started by caramelising onions using a “quick” method – instead of cooking them over low heat for a long time (as you normally would to caramelise onions), I cooked them over high heat, stirring constantly, adding a splash of […]

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December 1st, 2010

Bolognese sauce

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I made bolognese sauce today. I’m semi-famous for my bolognese amongst certain friends, which is a little odd because I always seem to make it a different way. I use different a mix of meats (always beef; sometimes pork, veal, or chicken – this time beef, veal and pork), different vegetables (always onion and fresh […]

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September 5th, 2010

Chicken Stock

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I made chicken stock this weekend. I like to reduce it right down and freeze cubes in an ice-cube tray so it is easily on hand without taking up too much room. It’s great to have some concentrated home made stock in the freezer for all your savoury cooking needs. Here’s how I do it: […]

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August 28th, 2010

Tzatziki

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Based on George’s recipe from MasterChef. Hanging the yoghurt first makes a huge difference. I use more dill and garlic than George, and leave out the honey and shallot.

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August 15th, 2010

Tortillas and “spicy red sauce”

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I made some tortillas and a “red sauce” today to make fish tacos. I’m sure my tortillas aren’t at all traditional Mexican – I used a mixture of strong white bread flour (not maize), olive oil (not lard) and hot water – but they have turned out pretty well. I kneaded together the flour, oil […]

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