This beef gravy is worth the effort to include guests who can’t tolerate onions, garlic or wheat. You will need 2 – 3kg (4½ – 6½ lbs) of meaty beef bones. You will also need some onion- and garlic-infused oil. This is available to buy but if you want to make your own simply heat…… Continue reading beef gravy (FODMAP)
porterhouse (strip loin) roast + horseradish sauce
For the perfect beef roast Thomas followed this method from Kenji López-Alt at Serious Eats. No complaints! We had a 2¼kg (5 lb) piece of porterhouse. Make sure to season generously with salt the day before and tie the meat at intervals to keep it in shape. Keep it in the fridge uncovered and on…… Continue reading porterhouse (strip loin) roast + horseradish sauce
kulfi ice cream
Kulfi is a type of Indian ice cream that has been around since the 16th century. Denser and creamier than regular ice cream, kulfi was traditionally made by slow-cooking and constantly stirring sweetened flavoured milk until the sugars caramelised, the milk proteins browned and the mixture became thick and condensed. Mine is a more modern version…… Continue reading kulfi ice cream
fioretto cauliflower curry
Fioretto cauliflower (Chinese cauliflower, flowering cauliflower, sprouting cauliflower) is a hybrid of white cauliflower and broccoli. It has a more open growth habit than cauliflower with long light green stems and smaller, less dense florets. The stems retain a firmer texture and the flavour is sweet and nutty. I used it in this delicious mild…… Continue reading fioretto cauliflower curry
lime pickle
This quick Indian pickle is made in a pressure cooker. Tart, a little spicy and a little sweet. Trim and cut 4 lemons into bite-sized pieces, discarding the pips. You should have about 2 cups of lemon pieces. Add 2 tablespoons of sesame oil (or vegetable oil if you prefer) to the pressure cooker and add the…… Continue reading lime pickle
egg curry + moong and red lentil dhal
Here’s a quick recipe for hard-boiled eggs from Madhur Jaffrey’s ILLUSTRATED INDIAN COOKERY. Perfect with rice or paratha or as an addition to a larger Indian meal. First hard-boil 6-8 eggs. Peel and halve them and set aside. To make the sauce, heat some oil over medium heat in a frypan and add 1 finely…… Continue reading egg curry + moong and red lentil dhal
double chocolate crackles
Here in Australia chocolate crackles are a childhood favourite. The earliest recipe appeared in the iconic magazine The Australian Women’s Weekly in 1937. The classic version, made with the breakfast cereal Kellogg’s® Rice Bubbles®, is set in a chocolate and copha mix with the addition of coconut. This version is for dark chocolate lovers. Line a muffin…… Continue reading double chocolate crackles
steamed sticky rice
Chinese savoury sticky rice, nuo mi fan (糯米飯), is made of glutinous rice with various ingredients and flavourings, which are wrapped in lotus leaf parcels and then steamed until the flavours combine into a delicious mass. This is one of those ubiquitous dishes which has many different variations. I chose to make one large parcel…… Continue reading steamed sticky rice
sticky sesame cauliflower
Sticky and spicy, these cauliflower bites make a perfect vegetarian starter or side. Preheat your oven to 220ºC (425ºF). In a large bowl combine ½ a cup of all-purpose flour, 2 tablespoons of cornflour (cornstarch), ½ a teaspoon of cayenne pepper, ½ a teaspoon of salt and 1 teaspoon of garlic powder. Whisk well while…… Continue reading sticky sesame cauliflower
chicken with preserved mustard stems
A quick and saucy Cantonese style stir-fry which ticks all the boxes, from The Woks of Life. Cut 450g (1 lb) of boneless chicken thighs into chunks and place them in a bowl. Add 30ml (1 fl oz) of water, 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of vegetable oil, 1 teaspoon of…… Continue reading chicken with preserved mustard stems
michelle picker cooks 