This is an adaptation of a recipe by Yotom Ottolenghi whose recipes are a byword for fabulous flavours and very long, involved and often unobtainable ingredient lists – but at this time of year we have a bounty of citrus and fennel bulbs as well as thyme and parsley. And the rest of the ingredients are pretty common pantry items.
Ingredients:
1/3 cup of dry vermouth (ouzo is even better if you … Read more »
https://thetriangle.org.au/wp-content/uploads/2022/06/chicken-with-fennel-and-clementines.jpeg8001200Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2022-06-30 13:55:292022-06-30 13:55:29A south coast version of Ottolenghi’s chicken with clementines and fennel
Ingredients: 4 cups low-sodium vegetable broth 2 cups water 1 medium red onion, chopped 2 tablespoons peeled and minced fresh ginger 4 cloves garlic, minced 1 teaspoon salt 1 bunch collard greens (or kale), ribs removed and leaves chopped into 25 mm strips ¾ cup unsalted peanut butter (chunky or smooth) ½ cup tomato paste hot sauce, like sriracha … Read more »
https://thetriangle.org.au/wp-content/uploads/2022/05/lemon-and-garlic-fish-sauce.jpeg794600Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2022-05-28 14:08:402022-05-28 14:09:10Lemon and garlic fish sauce
https://thetriangle.org.au/wp-content/uploads/2022/05/Open-Sauce-2-How-to-roll-rice-paper-roll.jpg451451Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2022-05-28 14:06:022022-05-28 14:06:02Pork and prawn rice paper roll (Goi cuon)
A south coast version of Ottolenghi’s chicken with clementines and fennel
/in Mains, Recipes /by Debbie WorganThis is an adaptation of a recipe by Yotom Ottolenghi whose recipes are a byword for fabulous flavours and very long, involved and often unobtainable ingredient lists – but at this time of year we have a bounty of citrus and fennel bulbs as well as thyme and parsley. And the rest of the ingredients are pretty common pantry items.
Ingredients:
1/3 cup of dry vermouth (ouzo is even better if you … Read more »
West African Peanut Soup
/in Recipes, Soups /by Debbie WorganIngredients:
4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 25 mm strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste
hot sauce, like sriracha … Read more »
Lemon and garlic fish sauce
/in Mains, Recipes /by Debbie WorganAnh-Thu Stuart
4 cloves garlic, crushed
juice of 1 large lemon
4 ½ tablespoons sugar
125 ml fish sauce
125 ml cold water
1 chilli, chopped (optional)
Mix all ingredients together. Add more water, sugar or lemon juice to taste if necessary.
Pork and prawn rice paper roll (Goi cuon)
/in Mains /by Debbie Worgan400 g boneless belly pork (remove skin) or pork rashers
½ teaspoon salt
300 g cooked or uncooked, small to medium prawns
100 g medium rice vermicelli
20 rice papers (medium to large)
lettuce leaves
mint leaves
150 g fresh bean sprouts
1 bunch garlic chives (optional)
Method:
Wash pork thoroughly. … Read more »
Beef skewers (Bo nuong)
/in Mains, Recipes /by Debbie WorganAnh-Thu Stuart
1 kg fillet steak or rump steak
1 large onion, minced
4 cloves garlic, minced
3 tablespoons finely chopped lemon grass
1 teaspoon sugar
½ teaspoons salt
5 tablespoons oil or lard
100 g roasted peanuts, crushed
bamboo skewers (soak skewers in a dish of water for 30 minutes before using)
Cauliflower Cheese
/in Mains, Recipes /by Debbie Worgan1 large or 2 small heads of cauliflower – cut into bite-sized pieces
2 tablespoons butter
3 tablespoons flour
2 cups whole milk
1½ teaspoons salt
¼ teaspoon cracked black pepper
½ teaspoon garlic powder
2 cups shredded sharp cheddar cheese
Method:
Preheat oven to 190 ºC degrees.
Steam cauliflower al dente. Drain and set cauliflower aside.
In a large saucepan, melt … Read more »