Berbere Spiced Pork Cutlets

pork-berbere-chops

Berbere is an Ethiopian spice mix. I’d seen it on TV recently and when I saw some in my local deli, I chucked it into the basket. Once home, I decided to make a simple spice rub on some rather expensive pork cutlets I’d bought in a moment of madness. The spice mix is a cornucopia of ingredients reminiscent of Indian curry powder. That said, It has a milder, more aromatic temperament than its Indian counterpart and it worked brilliantly on the pork. I accompanied this with a deliciously refreshing APPLE & FENNEL SALAD and CHICKPEA PATTIES, both of which worked perfectly with the meat. All in all, it was pretty refreshing – just what we needed in the sweltering 35ºC heat of a Sydney evening.

RECIPE:
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Lamb & Pea Curry

lamb & pea curry

This is one of the easiest curries you’re likely to make. There’s no fussing about adding things at certain times, there’s no blending, grinding, frying. All you are required to do is put everything in a pan and cook it for 1 1/2 hours. Nobody could mess it up. I challenge you. Oh, and incidentally it’s pretty damn tasty!

RECIPE:
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Cauliflower, Dill & Cumin Fritters

cauliflowerfritters

I love cauliflower, and I love finding new, interesting ways to cook it. Here’s a simple recipe for cauliflower fritters. It takes its influence from Indian vegetable pakora’s but gives the little fritters more of a middle eastern slant with the use of my favourite spice, cumin and one of my favourite herbs, dill. They’re light and fresh with a little spice from the chilli to liven up things. Great with fish or meat and even as a simple vegetarian starter too. Splendid.

RECIPE:
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BBQ Lamb Marinade

lambmarinade

There are some days I can’t be bothered farting about in the kitchen. Today was one such day. It was a sunny, beautiful day and I wanted out of the house. So I left some lamb steaks sitting in this marinade for 5 hours while I went to the beach. When it came time to cook, I just emptied them on to the BBQ and cooked them for 10 minutes. They were delicious.

RECIPE:
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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.

Pan roasted Guinea Fowl with Cumberland Sauce

guinea_fowl

I picked up some Guinea fowl at the farmers market before Christmas and had buried them with other stuff in the freezer. Once they’d been uncovered and identified I was intrigued to give them a go. I didn’t want to braise them as I thought they deserved to be simply cooked to bring out the natural flavour, I also wanted a sweet sauce to accompany and settled on cumberland. Turns out it’s perfect for the slightly gamey Guinea fowl. Who knew!?

RECIPE:
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Figs with Cinnamon Crumble, Pomegranate Molasses and Honey Yoghurt

figs_with_pomegranate1

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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