After more ideas? Browse all my roast lamb recipes! Slow Roast Leg of Lamb I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside – either whole or butterflied – or long and slow so it’s ultra tender. Blushing pink = meat thermometer or holding-your-breath-cross-your-fingers for that moment when you carve, hoping for juicy lamb rather than grey and dry....
Tastes like Jambalaya, minus the cajun flavours, and much faster to make! One Pot Smoked Sausage and Rice Like the “dump and bake” Fried Rice I shared a few weeks ago, this rice casserole recipe was conceived as a quick and low-effort dish. What makes this recipe tick is the use of smoked sausages. An under-utilised yet economical ingredient sold at all supermarkets, smoked sausages like kransky and kielbasa (Polish sausages) pack a ton of flavour thanks to their smoky taste and the generous seasoning in the sausage itself....
It’s a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days! Asian Slaw Named as such because it’s made with shredded cabbage like traditional Coleslaw – but other than that, it couldn’t be more different! No oily mayo laden dressing, this Asian salad is fresh, bright and crunchy, but certainly not lacking in flavour. (I also have similarly slaw-like Vietnamese Chicken Salad, that uses Chinese Cabbage which you should give a go!...
Caramel Brownies Caramel + brownies in itself isn’t an original idea and if you do a Google search, you’ll find plenty of examples. And I would have used an existing recipe if I found what I was after, but every recipe I came across: Used store-bought caramel; The caramel was runny, more like a caramel sauce, usually drizzled on top of the brownie; or Required a candy thermometer to get the caramel to the exact temperature so it would soft set, rather than ending up runny OR cooking it too far so it ends up like hard toffee....
Chicken Broccoli Stir Fry If you descended upon your local Asian Market armed with my Asian Market Shopping List and stocked up on the Level 1 essential sauces, you have the 3 sauces you need to make this. How good is that!!? And if your weekly grocery shopping is as predictable as mine, then chicken and broccoli made it into your trolley on the weekend. Which means you’re armed and dangerous, ready to cook up this big batch Chicken Broccoli Stir Fry....
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Chicken Shawarma This is one of my signature recipes that will be very familiar to all my friends because I make this so often. It’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour. When this chicken is cooking, the smell is incredible....
Chinese food for breakfast? Definitely! I can tell you for a fact that breakfast in Asian countries are so much more interesting than toast and cereal! And so much more delicious!! Though I was raised in Australia, all my relatives are in Tokyo. Every time I visit them, even though I am on holidays, I find myself bounding out of bed when the sun rises in anticipation of the mini-dinner buffet that is considered breakfast in Japan....
Another great thing about this recipe is that you can use whatever vegetables you have on hand – and really load it up. Also, here are a few tips for making this recipe: These are the noodles I used – rice stick noodles. But this recipe is just as delicious made with egg or flour noodles, dried or fresh, except I wouldn’t recommend using vermicelli noodles as they are too thin for the punchy flavours of this soup....
The trick? Ice cold soda water for one. Also, cornflour plus flour. Finally a double-fry, fast becoming the worst-kept cooking secret to less greasy fried foods that stay crispy for hours! Honey Prawns that stay crispy for hours! Honey Prawns are a much-loved favourite at suburban Chinese restaurants and takeaway joints across Australia. Plump, snappy prawns are battered and fried until crisp, then tossed in a sweet and sticky honey sauce – those words alone will have anybody drooling!...
Hummus with Lamb (Hummus B’lahmeh) is one of my favourite Middle Eastern starters. The combination of creamy hummus with the fragrant lamb and the crunch of pine nuts scooped up with fresh pita bread will change your view forever about the humble hummus. There are many versions of this dish across the Middle East. Yotam Ottolenghi’s version from Jerusalem: A Cookbook is made using lamb neck which is finely chopped and marinated in spices before frying....
Use for all things Thai – and anything really. It’s just a really great rice! How to cook Jasmine Rice Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and the many Thai curries out there. It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!...
This is serious comfort food – a low carb one at that! Moussaka As with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka. Well, I like to think they do. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like: beef or lamb?? (Traditionally lamb, equally delicious with beef!...
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!
I noticed the other day that McDonald’s have Ham and Cheese Pockets as part of their breakfast menu! I haven’t tried them, and doubt I ever will, but these look just like the McDonald’s one – with the added bonus of egg. 🙂 Extra tastiness, and keeps you full for longer! Doesn’t the inside look fabulous?? And I love the crispy edges! HOW TO MAKE HAM, EGG CHEESE POCKETS This is how to assemble it....
Pecan Pie One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic. Well, it goes back to the story of this website. This great big wonderful online world known as the internet. This former corporate gal never expected to be blessed with this wonderful opportunity to share the food she loves with people in the far corners of this big wide world....
Straightforward to make, a beautiful cake for afternoon tea or to finish off a Persian or Middle Eastern themed meal – try these slow cooked Persian Lamb Shanks and Crispy Saffron Rice! Welcome to the 3rd and final instalment of PERSIAN WEEK! A week in which I’m sharing 4 recipes so you can make your very own Persian feast at home!! Here’s what’s on the menu for your Persian Feast:...
My taste testers loved this and I am officially obsessed! This salad is an absolute stunner. Visually and taste. Strawberry and balsamic is a combination I discovered last year. Like tomato and basil, it just works. Sweetened balsamic, that is. Plain balsamic vinegar is too harsh. Bringing that flavour combination into a salad is incredible. I was researching online for Cajun / Creole salads to complete my 2016 Thanksgiving Feast....
For an even healthier option, try this Broccoli Salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing, or this Broccoli Salad with Sour Cream dressing! The mere mention of Broccoli Salad conjures up visions of giant bowls of broccoli swimming in oily mayo dressing that’s often too sweet. Just the thought makes my thighs start expanding. Yet I cannot deny that I’m a sucker for a good Broccoli Salad with a creamy dressing....
Want to step it up? Try my ultimate Perfect Vanilla Cake. Moist and tender Vanilla Sponge Cake I call this a plain-jane Vanilla Sponge Cake, but it’s really anything but that. Everyone should have a classic vanilla sponge cake in their repertoire, and it took me many years to find the “perfect” one. This is a classic, simple Vanilla Sponge Cake that is made with basic ingredients – eggs, milk, butter, flour, sugar, vanilla, baking powder and salt....
This week has been a landmark in the history of RecipeTin Eats because I shared TWO meat-free-cheese-free recipes in a row. Absolutely unheard of. So my twisted logic tells me I have calorie credits. So today, I’m sharing something a little indulgent – these crispy potato skins, with double bacon flavour, topped with plenty of cheese. Here’s a nice close up for you, along with the pudgy little fingers of my Baby Hands....
