Archive for May 2020
Nasi Goreng (Indonesian Fried Rice)
May 29, 2020 | 
Author Being a staunch advocate of OzHarvest, I am always looking for ways to reduce food waste. Nasi Goreng (which literally means “fried rice” in Indonesian), is typically a dish made from leftovers. This is an authentic recipe which we cook in our Indonesian Banquet Cooking Class, and was passed down from my Mother-in-law who grew up in Indonesia. Whilst we use Speck (smoked pork) in the cooking class, you can use whatever leftover meat you have. It’s a great way to use leftover cooked rice (which you can freeze for later use), and feel free to add any leftover vegetables.
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Braised Lamb Shanks
This is one of my favourite winter recipes when the temperatures get really chilly, as they did last weekend. Tender lamb, falling off the bone in a rich and tasty sauce of vegetables, wine and seasonings. Who can resist?
Sweet Roasted Carrots
With temperatures plummeting, it’s the perfect time of year to fire up the oven and cook a homely roast. Whenever I have the oven in use I like to maximise its space, so I will invariably find something else to throw in there too. This side dish accompanies any roast very well, and indeed most main courses. Roasting carrots enhances their flavour due to the caramelisation process, making them sweet and irresistible. And with prep time under 10 minutes, it’s super simple as well as delicious.
Smoked Salmon & Basil Mini Frittatas
With Covid-19 restrictions starting to ease, picnics are a great way to reconnect with friends (in Queensland we are permitted groups of up to 10 from this weekend). These frittatas are a cinch to make and are perfect picnic food as they can be made up to 24 hours in advance. They are also wonderful served at a cocktail party, or as part of an antipasto platter.
Stir Fried Beef with Szechuan Peppercorns and Vegetables
Another mid-week marvel that I make regularly, this Chinese-style stir fry packs a punch thanks to the Szechuan peppercorns and fresh chilli. You can replace the beef with either chicken or pork, and substitute beans, asparagus or other vegetables for the snow peas.
Pasta with Broccoli, Garlic, Anchovies and Chilli
This is a go-to mid-week meal at my place when I need to have dinner on the table in under 30 minutes. It’s tasty and satisfying plus you’ll get a good serving of greens. Serve it with a mixed salad and a glass of pinot grigio and you’ll feel like you’re dining in the best Italian restaurant in town!
Osso Buco with Gremolata
This morning the temperature fell to a single digit in Noosa (a chilly 9 Celcius) – a reminder that winter is not far away. At this time of the year at my place, salads and simple barbecue meals begin to get replaced by comfort foods such as casseroles, curries and braises. Osso Buco literally means “bone with a hole” and the bone barrow is an appealing part of this classic Italian dish. Like many braised dishes, this tastes better the day after it is made. Osso Buco is traditionally served with Gremolata (lemon, parsley and garlic mixture) and often on a bed of polenta, but potato mash is a worthy accompaniment. Serve with a glass of Pinot Noir or Merlot.
