Look out for these little beauties this weekend at your local Farmers’ Market. I bought some today at Leaf Stores in Elwood, positively delicious they were too! Do not be put off by the $45/kg price tag; 70 - 100g / per person is plenty.
One of the things that I emphasise in my Kitchen Confidence 101 Cooking Course is the importance of sourcing the best ingredients. There is no doubt that when you use premium, organically grown ingredients that are ripe and in season - there is very little that you have to do to make an extraordinary tasting dish that tastes of what it is.
This recipe can be on the table in less than 5 minutes, using a minimum of ingredients and just one pan.
There is nothing simpler, more wonderful, inexpensive and easy to prepare than these treats from the sea.
Ask your fishmonger to clean the sardines for you. Ripponlea fish supply in Glen Eira Rd, will do this for you if you ask nicely. Allow 4 - 6 sardines per person.
Recipe By: Elizabeth Peddey This bit of deliciousness is entirely dependant on the quality of the vegetables that you use. You can also add mushroom stalks, the crunchy green ends of kale, a leaf of silverbeet from your garden etc etc. When you strain the stock, reserve the...
I am always being asked for a fool proof method of roasting potatoes. I am a big believer in choosing the right potato to roast and I commonly use the Dutch Cream variety.
RACE DAY SANDWICHES Knowing how to make a delicious sandwich is an indication of someone who understands balance of flavour and texture of ingredients. Knowing how to make a decent chicken sandwich will always hold you in good stead, whether preparing them for a picnic for the...
Cômpotes of Fruit Tuesday, 01 March 2011 Written by Sunday Relish (Elizabeth Peddey), King’s Tribune, March 2011 Reprinted with kind permission of King’s Tribune editors. In her 1845 cookery book - Modern Cookery for Private Families, Eliza Acton describes fruit cômpotes as ‘delicate and agreeable preparations’. She recommends the cômpote...
This article is an adaptation of one published in the King’s Tribune in June 2012 - Titled Simple Pleasures - Pancakes and Strawberry Jam.
At the time I was challenged by the idea of writing about Strawberry Jam without writing also about one of the best vehicles to consume it — Pancakes. I had been meaning to write about making Pancakes for ever so long, repeatedly missing the glaringly obvious Shrove Tuesday opportunity for February publications; perhaps because there is always so much fresh produce to write about in the Summertime. More recently, I have discovered the pleasures of very fine Maple Syrup from the State of Vermont, USA. I am afraid for this reason, you will have to stand by for your Strawberry Jam Recipe.
This recipe was supplied to Elizabeth David from an Avignon restaurant, via a generous reader.
It is a perfect study of the use of subtle aromatics and saffron with seafood.