https://thetriangle.org.au/wp-content/uploads/2022/07/Lamb-Tagine.jpeg480480Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2022-07-27 18:53:362022-07-27 18:53:36Lamb Tagine with Dates and Almonds
Melt butter over low heat, stir in sugar, coconut, sifted flours and cocoa, then add beaten egg. Spread evenly over well-greased 28 cm x 18 cm lamington … Read more »
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 … 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 … 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
Lamb Tagine with Dates and Almonds
/in Mains, Recipes /by Debbie Worgan3 tablespoons olive oil
2 onions, finely diced
2 teaspoons turmeric
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1250 gms lean diced lamb, shoulder or leg
250 gms pitted dates
1 tablespoon dark honey
3 tablespoon blanched almonds
1 bunch flat leaf parsley, finely chopped
Heat oil in a tagine or casserole dish. Stir in onions until golden brown. Stir in … Read more »
Chickpea Curry
/in Mains, Recipes /by Debbie Worgan1 cup dried chickpeas
2 tablespoons oil
2 onions, finely diced
400 gms tinned chopped tomatoes
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder
¼ teaspoon ground turmeric
1 tablespoon garam masala
20 gms butter
1 small onion sliced, mint and coriander leaves for garnish
Soak chickpeas overnight. Drain and rinse, place in pot and cover with water then … Read more »
Chocolate Coconut Bake
/in Desserts, Recipes /by Debbie WorganBase
125 gms butter
¼ cup brown
½ cup plain flour
1/3 cup S/R flour
1 tablespoon cocoa
1 egg
Icing
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 tablespoon milk (approximately)
Melt butter over low heat, stir in sugar, coconut, sifted flours and cocoa, then add beaten egg. Spread evenly over well-greased 28 cm x 18 cm lamington … Read more »
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 … 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 … 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.