Blog Post & Recipe:
Corned Beef, Cabbage and Kimchi Burrito
In addition to the corned beef, this burrito includes cabbage sauteed with bacon, kimchi, which is a spicy fermented cabbage, onion and cilantro relish, melted cheese and some avocado salsa verde (because it's green and it's St. Patrick's Day).
Blog Post & Recipe:
Chicken in a Bread Crust
I was going to cook a bread-crusted chicken of my own, using a sourdough crust ... The skin of the chicken was less golden than with the salt crust, which I suspect is more porous, but plenty of juices had collected inside, and the chicken was just as moist and flavorful.
Article & Recipes:
Slowly does it: delicious braise recipes
So what are the key things to watch? For most braises the meat is browned before the liquid is added. The caramelisation and 'toasting' produced by frying in fat are essential to the end flavour. But meat won't brown if it is wet or if you crowd the pan, so dry your meat then cook it in batches. Don't use too much fat or you'll end up with an oily dish. If anything burns – garlic or onion or the fat itself – throw it out before adding liquid.
Soy-braised chicken thighs with star anise recipe ... Braised pork with apricots, ginger and lemon thyme recipe ... Braised lamb with squash, lemon and mint recipe
Article & Recipes:
The Cheat: The Upper (and Lower) Crust
There are two ways to flip hash browns.
Henrietta’s Hash Browns ... Scrambled Eggs With Trout Roe
Blog Post & Recipe:
Chickpea “Flatbreads” with Pork Souvlaki
I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices.
Recipes:
Taste the World
Taste the World has introduced hungry WOMADelaideans to mouth-watering and intriguing recipes from a kaleidoscopic array of countries and cultures ... Here are some of the recipes from Taste the World 2010
BABYLON CIRCUS 'Skate Wings with Camembert Gratin' ... KAMEL EL HARRACHI 'Algerian Chorba' ... MARIEM HASSAN 'Mefrisa' ... NICKODEMUS 'Basque Stew' ... NORTEC COLLECTIVE 'Fish Taco' ... OJOS DE BRUJO 'Tortilla de Patates' ... UNIFIED GECKO 'Saksuka' ... YAMATO, THE DRUMMERS OF JAPAN 'Makizushi (Sushi Roll)' ... PUBLIC OPINION AFRO ORCHESTRA 'Ghanaian style Corned Beef & Rice' ... POH LING YEOW 'Kuih Koci with Salty Coconut Custard' ... SIMON BRYANT 'Passionfruit Marshmallow' ... KIDS COOKING 'Pasta'
Recipe:
Corned Beef and Cabbage
Last year for St. Patrick's Day, my friend Suzanne had me over for dinner with her family and served the tastiest corned beef and cabbage dish. Usually we prepare corned beef and cabbage boiled, but Suzanne had baked her corned beef in the oven, slathered with sweet hot honey mustard, and sautéed her cabbage with onions on the stove top until they were nice and caramelized. I begged her to show me how she did it and recently we spent the day cooking together, making corned beef and cabbage both ways - oven baked and boiled. We did a taste test with the whole family that evening and the baked version won, hands down. Here I present to you both the baked and the boiled recipe versions.
