My favourite Cookbooks.

ArabesqueMadhur Jaffrey's Ultimate Curry BibleAmaretto, Apple Cake and Artichokes

I love reading cookbooks. I read them on the bus, in bed and even on the loo so I thought it fitting that I create something to celebrate some of my favourite books from my ever expanding bookshelf. Click HERE to see which books made my list. As soon as finished the post there were another 10-15 books which were screaming out for a mention so I’m sure they’ll make it to the list at some point.

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Figs with Cinnamon Crumble, Pomegranate Molasses and Honey Yoghurt

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This is utterly delicious. I devised this after being given some figs and some pomegranates by Brendan as he asked to make something special. I was amazed just how successful it was. I’m pretty sure you’ll agree. The sharpness of the pomegranate and sweetness of the yoghurt together with the mellow cinnamon are a trio made in heaven. It’s one of the best desserts I’ve ever tasted! Brendan has insisted that this dish be called “Figs Jackson” in case it becomes the peach melba of the new millennium.

RECIPE: (serves 2)
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Thai Yellow Curry with Minced Pork

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This is one of my all time favourite Thai curries. Minced pork marries so well with the spiciness of this dish. It’s a curry that packs a slow growing warmth, where the spice is present, but not overwhelming. It’s very fragrant and one of the nicest curries you’re likely to taste!

RECIPE:
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Kangaroo Steaks, Roast Potatoes & Broccoli with Anchovy Dressing

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For those who haven’t eaten the beloved kangaroo before, let me tell you, it’s delicious. Lean and tasty – like a good quality steak. It’s very cheap here in Australia and found in every supermarket. However, if a) you can’t find it in your country or b) the thought of eating a skippy fills you with nothing but horror then you can easily substitute with a beef or veal steak. You could also use Ostrich meat which is actually pretty similar to Kangaroo. Up to you.

Anyway, the accompaniment for this dish is particularly noteworthy. For some reason, anchovies and broccoli marry perfectly. The earthiness of the vegetable together with the sharp, slightly salty flavour of the dressing create an incredible taste sensation in the mouth. I was surprised just how well it worked with the kangaroo. A round of applause for my favourite animal and vegetable everyone…

RECIPE:
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Sultans Delight

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This is one of the nicest and simplest stews I’ve cooked in a while. I took a look at the recipe and I must admit I didn’t hold out much hope for it as it sounded a little TOO simple. But I was completely wrong. I served it with the worst eggplant puree I’ve ever tasted. Instead of eating too much of that I whipped up some rice and had that. I’m sure the eggplant puree would have been nicer had I cooked it properly. But I didn’t. Anyway, the stew itself is amazing. Top Tea!

RECIPE: (Serves 4)
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Cauliflower Soup with Chorizo

I called upon this delicious soup that I’d made a while back for my first course. It’s a deliciously mild flavour, tarted up with a zing of smoky chorizo sausage. It went down a treat! give it a go, it’s lovely.

RECIPE:
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Chicken Saag

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This is the ultimate curry! I kid you not, this is a fantastic dish, absolutely packed with flavour. The crispy onions, which may seem like a complete pain in the arse to prepare, are the key ingredient I feel. They add a depth and nuttiness to the dish that is just unbelievable. It’s par for the course that this isn’t particularly healthy but I made it alongside a fat-free daal and had a smaller portion size. However, I did have two helpings which cancelled out all my good intentions. I’m so weak.

RECIPE:
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