Recipes (270)

Making Bone Broth

I use a lot of stock on a day to day basis. I usually create it by steaming chicken necks for the dogs. That way I get stock 'dribble' and the necks are sterilised so they keep longer.

Primarily I use the stock for my daily soup base by adding my spe

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Curry leaf recipes

I recently finally found a recipe that used my curry leaves.  Very yummy and I also got to use lemongrass and a heap of tromboncino.

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Anyway, that inspired me to go looking for more and I found that SBS has a whole page devoted to the curry leaf.  Lu

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ROGERS’ CHICKEN LIVER PATE

ROGERS’ CHICKEN LIVER PATE

Ingredients:-

500 g chicken livers        125 g butter        1 large onion chopped     ½ teaspoon Thyme     

 1 bay leaf                    6 rashers bacon       3 tablespoons port           3 tablespoons dry sherry

1 tabl

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Eggs. eggs. eggs.

If you keep poultry you get eggs. 7592185501?profile=RESIZE_710x Plenty of them.

Since I am not of the omelette or eggah persuasion -- which I find a tad rich -- I seek my googey egg satiation in the embrace of other recipes.

My stomach believes that there are three (3) significa

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Umami 101

After I worked out what I was eating with such addictive enjoyment I took up the adventure of exploring why?

Was it the umami?

Umami or savory taste is one of the five basic tastes and is characteristic  of many broths and cooked meats.

Many foods th

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