Basbousa (Semolina slice)

semolina slice in a tray with sugar syrup

Market ingredient: N/A
Difficulty: Honestly SO easy. You can prepare and cook in under 1 hr
Deliciousness: Sugary sweetness. 
Did The Beard like it? “DELICIOUS”

It’s that time of the year again where I get myself whipped into a frenzy about the impending annual ski trip. And this year we got the call up to partake in the Annual Parentals Trip to Turnak. i.e The Beard and I will be hanging out with Mamma and Papa Brown and their friends for an entire week in a legendary lodge in Guthega that doesn’t have internet connection. Nor a TV. Nor mobile phone reception, unless you are with Optus, stand on a stool in the front corner of the living room and direct your phone north. In the vein of all good ski trips, such a week always involves an incredible amount of food and wine and it’s up to each person who is staying to take it in turns cooking for the rest of the team for 1 night.

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Roast chicken with Pernod & oranges

tray of roast chicken

Market ingredient: Thirlmere free-range chicken
Difficulty: Such an easy roast
Deliciousness: OOOOO yeah
Did The Beard like it? Almost as good as Mum’s (seems to be a reoccuring theme here?)

You know why I love middle eastern cooking? Actually, there are numerous reasons, from the one-pot-cooking of tagines and stews, to the heady combinations of spices, to the use of fruit in savoury dishes. So many dates, plums, prunes, figs and citrus. And then there’s the use of aniseed flavours. Delicious, delicious aniseed. Fennel, fennel seeds, aniseed tea (try it). And then there is arak. For the uninitiated, arak is an intensely aniseed flavoured liquor that The Beard’s family friends and relos used make. And sweet baby jesus, this stuff is intense. Mental note to self – you’re supposed to drink it watered down. Not as a straight shot. Dad and I learnt the hard way when The Beard rocked up to my parent’s place with a 2L Southern Comfort flagon filled with the stuff. But that’s another story…

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Lamb & cinnamon tagine

Final tagine dish

Market ingredient: Mirrool Creek lamb
Difficulty: I’m all for 1-pot cooking
Deliciousness: Even better the next day
Did The Beard like it? Apparently, I can stay.

You know how there are those foods that you always make at home, so therefore you’ll never order at a restaurant? Or you never make at home, so you’ll always order when you’re out? It’s pretty rare that you have a favourite something that you love to cook for yourself and that you’ll always order when it appears in front of you on a menu. For me, that one thing is lamb. Mmmmm lamb. Lamby lamby lamb. Whether it’s slow-roasted on the weber, a frenched rack in the oven, or deliciously wintery shanks, lamb is ALWAYS scrumptious.

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