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Garlicky pickled jalapeños
Home made pickled jalapenos are pretty much infinitely better than what you’ll buy at the supermarket. Sure, if you have a back-alley jalapeno dealer who is dishing out an artisan product from old potato sack in his or her shopping trolley, then yeah, you are probably going to be getting a pretty solid product. That…
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Smoked pumpkin, tahini dressing, zhoug
There is something special about a pumpkin that has been slowly roasted whole in a smoker or in the coals of a fire. Slightly smoky, roasty, sweet and soft deliciousness. This is a recipe for people who think they don’t like pumpkin. Also, it is pretty much all about the pumpkin so you really gotta…
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Charred chilli zhoug
This is a very tasty little condiment brought to you by the old Yemenites. And if anyone is unsure about the condiment making ability of these folks, don’t be. They’ve got mad skills. Normally this herby green explosion of tasty mouth love would be made with fresh chillis but today we’re gonna do that thing…
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Spicy fish on toast
This is a pretty good little entrée. It is actually a really good little entrée. It’s kinda flash but also very easy to make so I guess it fits your MO perfectly. You could certainly put this fish on mini toasts for a lovely canape too. SPICY FISH ON TOAST (for 4 as an entrée)…
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Horseradish mayonnaise and king prawns
This is a simple little recipe for a simple little world. Bah. I wish. For the simple little world, that is. I can guarantee this will be the simplest dinner you’ve made since sand pit mud pie. I would say this recipe is so simple that it will need to be relegated to the league…
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Cheesy mashed potato spring rolls with roasted chicken gravy
I’m not sure if this is a side dish, a footy snack, a starter, or a fully-fledged white trash dinner, but one thing I am very sure of is that these cheesy mash spring rolls are tasty. Really, really tasty. I wish I could claim the idea as my own, but I know it came…
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Quail with walnut sauce
This was inspired by Greg Malouf. He does a very similar thing with duck. It’s very tasty. That’s about all of the story I have here. QUAIL WITH WALNUT SAUCE (serves 6 as an entrée or snacky) 6 quail3 tablespoons honey1 teaspoon pomegranate molasses1 tablespoon warm waterSalt and pepperOlive oilWalnut sauce (recipes follows)Seeds from ½…
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Kung pao crack chicken
This is my version of kung pao chicken – a Sichuan dish that I have never tasted. Armed with my lack of knowledge and a fervor only seen previously in Russian ballet circles, I have set forth to make this dish my own. I’ve looked at a few recipes and then played around with a…
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Flatbread for a bastard kebab
This is my flatbread recipe. It’s really good for a kebab or gyros. So what I will do is give you the recipe for the flatbread and then it’s up to you what you put in it. My suggestion would be to look to all of your already favourite flatbread wrapped foods ie. the doner…
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Mussels with fennel, saffron and herbs
I write this as I am experiencing a mussel hangover. A mussel hangover, for those who are not in the club, is when you cook enough mussels for at least a couple of people but you neglect to use the knowledge inside you that knows you really love to eat all of the mussels (yeah,…
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