Ann Holub
This recipe is as my Ukrainian mother-in-law showed me. The amounts are just really what you have – more or less sorrel depending on how yours has grown. The chicken is optional.
Pick and wash sorrel, cut out stems and cut leaves into 3 cm pieces. Leave aside to drain.
Use chicken or vegetable stock. Boil 4 chicken drum sticks or chicken thighs. When cooked … Read more »
Madhuma Thompson
Serves 4
1 large head cauliflower (about 1kg), cut into bite-size florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
1 litre vegetable or chicken stock
2 tablespoons unsalted butter
1 tablespoon fresh lemon juiceScant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf … Read more »
Madhuma Thompson
1 cauliflower head
1 tbsp olive oil
Salt and freshly ground black pepper
Remove all green leaves from the cauliflower head and wash and thoroughly dry it. Cut it into quarters. Grate it either by hand using the large-hole side of your box grater or in a food processor using the grater attachment.
Heat the olive oil in a large frying pan and sauté the cauliflower for a few minutes. Season and … Read more »
Madhuma Thompson
1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 (or more!) garlic cloves, unpeeled
3 tablespoons olive oil
Salt and freshly ground black pepper
½ cup grated Parmesan
Preheat oven to 220C. Toss cauliflower florets on a large-rimmed baking sheet with oil, thyme sprigs, salt and pepper. Roast for 15 minutes. Remove from the oven, add the garlic and onion and … Read more »
Madhuma Thompson
The Bermagui Pick-Up Kitchen is a not-for-profit, volunteer, takeaway kitchen open Sunday evenings at the River Rock Café. All proceeds go to either to the Batwa tribe in Uganda or the Sewing the Seeds women’s empowerment project in India.
BPUK was born from seeing our friends and businesses flailing after the bushfires and then later during COVID-19 lockdown. Dipak and I wanted to offer … Read more »
Georgina Adamson
(Apologies to Francesca at the gelato clinic!)
As well as lemon butter and limoncello you’ll need a packet of Italian Savoiardi biscuits, 600g thickened cream or 2 tubs mascarpone, and a little icing sugar.
1. Beat the cream or mascarpone with 1 tablespoon of icing sugar and stir in half a jar (or to taste) of lemon butter.
2. Brush each biscuit with the limoncello and line a dish with these. Spread a layer of the lemon cream … Read more »
