Bulgur Wheat, garlic, parsley and feta salad

Perfect as a side to the Yoghurt Marinated Chicken or a hit at any BBQ, this is a version of tabbouleh with less parsley, more garlic and with a dressing that takes it a long way from the real thing. Really, you are aiming to build flavour directly into the bulgur wheat. The success is … Continue reading Bulgur Wheat, garlic, parsley and feta salad

Roast Chicken, marinated in yoghurt, tahini, lemon

I remember making chicken marinated in yoghurt after seeing a recipe in Cuisine magazine about ten years ago. Mum and Dad, if you are reading this you may remember that you really liked this recipe and it was one of the least controversial during my 'experimental cooking' phase.  Compared to the crumbed Stewart Family Farm … Continue reading Roast Chicken, marinated in yoghurt, tahini, lemon

Classic cold spicy noodles from Korea

This is my interpretation of bibim-naengmyeon, a cold noodle recipe from Korea. The noodles I used are vermicelli-style and made of sweet potato starch, the key ingredient that gives them a chewy, springy texture. You serve them soaked in an icy beef broth, topped with crunchy vegetables and a moreish sauce alongside bonus added extras … Continue reading Classic cold spicy noodles from Korea

Slow cooked spring vegetables, ricotta, prosciutto with spaghetti

The base of this dish is spring vegetables cooked slowly alongside garlic and basil in olive oil. From here you can take this recipe any way you like - it also makes an excellent side dish.  But of course I would make a pasta. It is so fresh, it is hard to beat, even though … Continue reading Slow cooked spring vegetables, ricotta, prosciutto with spaghetti

Hoisin Pork Meatballs, butternut squash and rice noodles

Noodles that achieve a balanced protein to vegetable to carb ratio are elusive. Even with the best intentions, we all know that the noodles are the best part and if you could take everything else out, you probably would.  Adding spiralled butternut squash to cooked rice noodles means you get the continual satisfaction of noodles … Continue reading Hoisin Pork Meatballs, butternut squash and rice noodles

Seafood Risotto, inspired by Venice

This is one of the fastest risottos in my repertoire. It's made with no stock and the ingredients can be thrown in straight from the freezer. What makes this risotto "Venetian" is the addition of spices, which is a rather loose definition, but without doubt an identifying factor of the risottos from this region. In … Continue reading Seafood Risotto, inspired by Venice