Archive for category: Mains

from Georgie Adamson’s parents’ days

This was one of Dad’s specialities and made for family get-togethers where it was mainly served cold with Mum’s home-made relish or tomato sauce.

Mix together in a large bowl:

500g finely minced steak, 250g sausage meat, ½ cup bacon pieces chopped finely, ½ cup breadcrumbs, 1 large onion finely chopped, 2 tsp salt, pepper to taste, 1 tsp Worcestershire sauce, 1 tbs tomato sauce and 1 egg. Finely chopped parsley or herbs may be added. Add a little water or milk to moisten.

I … Read more »

by Bhagya

Yassa looms large in the cuisine of Senegal. If you’ve never had it and love lemon and onions, give it a try! You can cook the fish in a pan or on the BBQ before finishing it off in a delicious caramelised onion, lemon mustard sauce. The BBQ gives the best flavour, with a hint of char.

Ingredients

1 kg firm fish cutlets, skin on
3 onions, thinly sliced
2-3 cloves of … Read more »

Flick Ruby

Dimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)

Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes

6 cloves garlic, finely grated

2.5 cms of fresh turmeric, finely grated

2.5 cms green ginger, finely … Read more »