As soon as you carve it it, fingers appear to grab pieces and why not? Picking at food is never decorum though roast (or BBQ) lamb is an exception.
It is what roast lamb exists for.
This wonderfully simple dish puts the emphasis on the dressing rather than the roast lamb; no sticks of rosemary and garlic or anchovies here.
And that is just fine.
Accompany with an equally simple parsley and red onion salad and you have the basis of a wonderful dinner on the table.
If you’re lucky, lunch the next day too.
Ingredients
1 boned leg of lamb (around 1.5kg) Salt and freshly cracked pepper 100gm feta 250gm plain yoghurt 1 heaped tbsp Dijon mustard 2 lemons 4 tsp sumac ½ bunch parsley, leaves torn 1 small red onion, finely sliced
Method
Preheat the oven to 200c.
Season the lamb and roast for 55 minutes; set aside to rest for 10 minutes.
Meanwhile, in a food processor, process the feta, yoghurt, mustard, juice of 1 lemon and 2 tsp sumac until smooth.
For the salad: peel, segment and dice the remaining lemon. In a bowl, combine diced lemon, parsley, onion and remaining sumac.
Carve the lamb and serve drizzled with the feta and mustard dressing and the salad at the side.
As a child of an American mother, Sloppy Joes were something I grew up with.
Essentially mince on toast, spiced with a packet of mix usually from McCormicks, an American food company.
I’ve never had it any other way and every trip back to the States has included a hunt for a dozen packs to bring back home to Australia.
Sloppy Joes are a real American comfort food and served on a toasted bread roll, you really can’t ask for anything more comfortable.
I’d considered doing my own Sloppy Joes though like messing with a Big Mac, I feared messing with what I knew and loved best.
Until tonight….
This recipe is Sloppy Joes right down the line.
The ‘Italian’ twist ironically steers it closer to the packet mix version I have always had. Add a toasted bread roll and you’re home.
I guess it is just slightly spiced mince on toast and I know that in itself isn’t amazing.
I hope however that my boys come to love Sloppy Joes as much as I do and that it becomes part of their childhood like it was mine.
Ingredients
2 tbsp extra virgin olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped, plus 1 extra halved 500gm beef mince 350ml passata 1 cup beef stock 2 tbsp coarsely chopped oregano 2 tsp brown sugar 1 tsp dried chilli flakes 1 tsp fennel seeds 1 tbsp red wine vinegar 4 large bread rolls, halved 2 buffalo mozzarella balls, thinly sliced
Method
Heat the olive oil in a large saucepan over a low heat and saute the onion and garlic until golden. Add the beef, breaking up and cook until browned and any liquid evaporated.
Add the passata, stock, oregano, sugar, chilli flakes and fennel seeds, season to taste and simmer, stirring occasionally until thickened: an hour or so. Stir in the vinegar and season again to taste.
Meanwhile, preheat a grill to high and toast the rolls cut side up. Rub the toasted side with the garlic halves, top with the mozzarella cheese and grill until melted.
Spoon the meat mixture over the toasted rolls and enjoy.
Spaghetti Carbonara is that dish that divides more than any spaghetti dish. Cream or no cream?
Or mine is the best or that is the best?
This is the traditional or this one is even more traditional?
Or that Italians don’t even do Spaghetti Carbonara and it is an invention of the Americans: Italians don’t do pasta like this.
I don’t mind a cream-based Spaghetti Carbonara and how couldn’t you? Anything with pasta and cream – at its best – is amazing.
Though it isn’t traditional in the sense that I cannot find any pasta Italian cookbook of mine that asks for even a touch of cream.
Equally though, I can’t find a Carbonara in any of these books.
Which I think means that Carbonara definitely shouldn’t have cream though it probably isn’t an Italian invention either.
Which leaves us here: what is the best ‘traditional’ Carbonara recipe.
For 8 years straight until he was 18, for his birthday, my middle brother Adrian asked nothing else of me than that I cooked this pasta for his birthday.
This recipe was something my mother would do after a day on our boat and as kids, and it simply never failed to wow us.
After years and years of telling Nat this Carbonara was the best she would ever have, she finally let me make it.
And Nat – and the boys – agreed, this is simply the finest Carbonara that exists.
This truly is the best Spaghetti Carbonara you will ever cook.
And this is from someone that makes a point of ordering every time it is available.
THE BEST.
Ingredients
9 slices bacon, trimmed and julienne 6 tbsp extra virgin olive oil 5 tbsp butter ½ cup julienned ham (or prosciutto) 12 tbsp grated parmesan 6 eggs, beaten Salt and freshly cracked pepper Spaghetti
Method
Brown the bacon and pour off any fat.
Cook the spaghetti.
Add the olive oil, butter, bacon and ham and saute for 5 minutes without browning.
Remove from the heat and stir in the parmesan and beaten eggs, Place over the heat only to sufficiently to firm up the sauce.
Season with salt and pepper and pour over the spaghetti.
Mince, Turkish food and a thin pizza base. What could go wrong?Serves: 4
Every so often, you come across a dish that hits it out of the park.
A dish that delivers far more than the brief.
A dish that makes you think wow.
No surprises, this is one of those dishes.
It is enormous. It is spectacular. And it gets better with practise, something you’ll love doing – over a few Saturday evening wines – knowing that each crust will get crisper, the lamb spicier, the bottle of red emptier.
The dough is easy so please don’t get put off by that: simply knead by hand and set aside and you’re home on that front. Double the lamb like we did and make it a meal.
The rather simple recipe is from the Turkish cookbook Anatolia.
The guys behind the book – and the dish – are from Efendy, an excellent Turkish restaurant in Balmain and one I highly recommend.
In the meantime, have a few wines next Saturday afternoon, cut-sort your plans for sushi or a salad and do it right.
This is 10/10 territory.
Lordy. (We served the salad sprinkled on each cooked pide and would suggest you do too! Also, we have slightly adjusted the recipe, though only slightly.)
Ingredients
1 ⅓ cups flour ½ cup wholemeal flour to dust Topping 2 tomatoes 1 red capsicum 75gm capsicum paste (salca)* 5 garlic cloves, chopped ½ bunch flat-leaf parsley, leaves chopped 2 tsp chilli flakes 200gm lamb mince (we used 500gm though as a starter, do 200gm) Salt and freshly cracked pepper
*You might be able to find this at a supermarket, definitely at a deli but if not use roasted peppers in a jar Red onion and Sumac Salad ½ red onion, finely chopped 1 tbsp sumac Juice of ½ lemon 1 tbsp extra virgin olive oil
Method
Preheat the oven to 300c or as hot as she goes.
Sift the flour into a large bowl and add the salt. Make a well in the center and slowly add ½ cup lukewarm water. Using your hands, mix to a firm dough adding a little extra water if necessary. Knead the dough for 5 minutes or until smooth and elastic.
Sprinkle some flour on a board, turn out the dough and divide into 4-even sized balls. Cover with a damp cloth to rest for 30-minutes.
Meanwhile, score a shallow cross in the base of the tomatoes and cover in a bowl with boiling water. Leave until the skin starts the peel and remove and refresh. Slice, deseed and chop.
Deseed the capsicum and chop.
Place the tomato and capsicum in a food processor with the capsicum paste, garlic, parsley, chili flakes, 1 tsp cracked black pepper, 1 tsp salt and pulse to a coarse paste. Add to the lamb mince in a bowl and stir well to combine.
In a fine sieve or similar, push out all the liquid in the lamb mixture. You want to remove as much liquid as possible.
Dust 4 sheets of baking paper with wholemeal flour. Place a ball of dough on the floured work surface and roll out until 25cm round and thin. Place on a floured baking paper. Thinly spread the lamb mixture over the base, pressing in with your hands.
Place the baking paper/round on a baking tray and cook for 10 – 12 minutes until the edges are crisp.
Meanwhile, make the salad by combining the ingredients.
Salmon, green beans and potatoes pair beautifully and this classic and particularly simple Jamie Oliver number is yet another great example of why.
And it is even better cold the next day for lunch.
Pencil this in for next Monday, Tuesday or Wednesday night.
(Note: I have changed the name of the original recipe – it was just a bit too ‘Jamie’ – as well as adapting the ingredients and method slightly.)
Ingredients
4 x 200gm salmon fillets Extra virgin olive oil 2 lemons, juiced and zested Sea salt and freshly cracked black pepper 1 clove of garlic, crushed 250ml fat-free natural yoghurt 1 pinch cayenne pepper 450gm baby potatoes, boiled, quartered and let to cool slightly 250gm green beans, cooked and left to cool slightly 1 bunch watercress 1 sprig fresh mint 1 sprig fresh basil
Method
Preheat the oven to 200c.
Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of baking paper and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
Combine the crushed garlic and the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and divide among four bowls.
Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the yoghurt on-top.
This is one of the simplest, most effective, tastiest dishes you can cook.
And the most healthiest.
Read through the ingredients and you’ll understand why you are almost obliged to serve it with some steamed rice… because otherwise, there is almost literally nothing there.
Which is not to say it is subtle, though it is delicate.
Thank the rice wine, sesame oil and ginger for that.
I promise you will cook this again and again and you will never be bored of it.
Brilliant.
Ingredients
4 x 150gm chicken breast fillets Salt and white pepper 1 ½ tbsp Chinese rice wine 8cm piece ginger, cut into matchsticks 6 small dried shiitake mushrooms, soaked in boiling water for 10 minutes, stalks removed and sliced 1 bunch baby (Dutch) carrots 1 bunch Chinese broccoli (gai lan), chopped 2 tsp sesame oil Spring onions, thinly sliced to serve Coriander leaves to serve Steamed Jasmine rice
Method
Slice the chicken on an angle (1cm slices) and combine with the rice wine, salt and plenty of white pepper in a bowl. Set aside to marinate for 10 minutes.
Place chicken, overlapping onto a heatproof plate. Scatter ginger and mushrooms over the chicken.
Place in a bamboo steamer and steam for 8-9 minutes or until cooked. (If you have a multi-level steamer, place the carrots and chopped broccoli on a plate on top of the chicken for the last 3 minutes of chicken cooking time until just tender; otherwise, blanch in boiling water.)
Divide chicken, carrots and broccoli among serving plates. Drizzle oil on top and scatter with onion and coriander. Serve with steamed rice.
I am a big fan of dressing up steak and we generally have at least one steak butter on hand for a moorish dinner of steak and potatoes. (You simply cannot go past Café de Paris butter if you are new to it all!)
This recipe is a step up and really is the center of a wonderful meal.
Any number of sides you could serve from chargrilled asparagus with chilli and toasted sesame seeds, a potato gratin, a green salad or all of the above.
However you do it, this will get Saturday lunch talking and kick off an afternoon of wine, laughter and promises you’ll never keep.
I can’t wait.
Ingredients
1kg piece porterhouse steak on the bone (T-bone with loin attached)* ⅓ cup extra virgin olive oil (with extra to brush) 1 tbsp each chopped thyme and rosemary 2 garlic cloves, thinly sliced Salsa dragoncello 6 hard-boiled eggs 2 slices day-old ciabatta or sourdough, crust removed, torn into 2cm pieces (makes 1 cup) 2 tbsp red wine vinegar 2 tbsp chopped tarragon leaves 6 anchovy fillet, chopped 1 ½ tbsp baby capers, chopped ¼ cup extra virgin olive oil
Method
Heat your grill on a high heat.
For the salsa: Halves the eggs and scoop out the yolks (you don’t need the whites for the dish). Place the yolks in a bowl and mash with a fork.
Place the bread in a separate bowl with the red wine vinegar and 2 tbsp of warm water. Mash together until the liquid has been absorbed. Add the egg yolks, tarragon, anchovy, capers and oil and stir to combine. Set aside.
For the steak: Brush the steak with the extra oil and season with salt. Reduce the the heat of the grill to medium-high and then cook steak for 15 minutes each side for medium rare. (If using an alternative cut, cook until medium rare.)
Whilst cooking, place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground pepper and a couple pinches of salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes, turning once.
To serve, cut steak away from the bone on either side, then slice the fillets. Spoon some of the salsa on top and serve with a drizzle of the resting juices.
I am a sucker for savoury muffins though apart from my popular Spinach and Feta Muffins, it would seem the house has a sweet tooth. Therefore your decision to cook this particular muffin recipe really will come down to whether you like savoury muffins or are all-in the sweet camp.
If you are like me – and Curtis Stone – you should pass GO, collect $200 and have these baking tonight.
Because if you’re like me, you’ll agree they are really great, savoury muffins.
(Like muffins should be.)
Ingredients
350gm smoked bacon, coarsely chopped 2 ½ cups self-raising flour ½ tsp salt ¼ tsp cayenne pepper 1 ¼ cups whole milk 3 large eggs 2 cups grated cheddar cheese 1 cup fresh yellow corn kernels (cut from a cob) ⅓ cup coarsely chopped fresh chives For the herb butter 115gm softened unsalted butter 1 tbsp chopped chives 1 tbsp chopped parsley Salt and freshly cracked black pepper
Method
Preheat the oven to 200c.
In a large pan, cook the bacon over a medium heat for about 8 minutes until brown and crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve the bacon drippings.
Grease 12 muffin cups/tins with some of the reserved bacon drippings.
In a large bowl, whisk the flour, salt and cayenne pepper to blend. In a separate large bowl, whisk the milk, eggs and the remainder of the bacon drippings to blend; stir in the bacon, 1 ½ cups of the cheese (leaving ½ cup), the corn kernels and the chives. Stir the milk mixture into the flour mixture until just blended.
Spoon the mixture into the greased muffin cups and sprinkle the tops with the remaining cheese.
Bake for about 18 minutes or until golden and cooked through.
For the herb butter: combine the butter ingredients. Use immediately on the muffins or form into a log on some baking paper, roll and twist and refrigerate.
My usual approach – couscous, olive oil, hot chicken stock, currants and maybe some slivered almonds – has been unceremoniously described by Nat – at its worst – as “glug”.
A criticism I’ve accepted because as I said, I’ve never paid too much attention to it: especially when a cracker of a tagine is ladled on-top.
This recipe affirmed what I have always known about couscous and that is that it can be so wonderful – even on its own – when shown the time. It can be much more than just a ho-hum base to a great tagine and it can certainly be much more than just glug.
To point, this couscous blew Nat away and she agreed it was tremendous.
In fact, I recall her saying something to the effect that it was the best couscous she had ever had.
Make the effort and do this. It is bloody amazing, light and wonderful tasting…. and turn-around your detractors in their steps.
Ingredients
450ml chicken stock 200gm couscous ½ red onion, finely diced ½ bunch flat-leaf parsley, roughly chopped 3 garlic cloves, finely chopped 1 long red chilli, de-seeded and finely chopped 60gm dried currants Handful whole almonds, roasted 80gm butter, diced 2 egg yolks, beaten Salt and freshly cracked pepper
Method
Over a high heat, in a medium-sized pot, bring the stock to a boil.
Combine the remaining ingredients in a large bowl and season well.
When the stock is boiling, pour it over the couscous mixture, give it a stir and cover with glad wrap. Allow to sit for 10 minutes.
Uncover and gently run a fork through the couscous to fluff it up. Check your seasoning and serve.
Some weekends call for a ragu. A slow roasted pork shoulder ragu.
Where of course, the longer you cook it, the better it is.
And there you have the Rosenstrach’s pork shoulder ragu: one I found online and one that nailed the note the moment we served it.
It is simply an excellent, down-the-line, rich, warm, wholesome, screw-you ragu. With a glass of red and a green salad at the side… this is as good as things get.
Cook it the night before and serve at a dinner party the next day.
Cook it the night before and serve it on the couch on Sunday.
Cook it whenever you want and eat it whenever you want.
However you do it, this is a winter win.
Ingredients
1 ½kg boneless pork shoulder 1 small onion, chopped 1 garlic clove, minced Salt and freshly cracked pepper 2 tbsp olive oil 80gm butter 2 cans tomatoes (800gm) 1 cup red wine 5 sprigs fresh oregano Small handful of fennel seeds 1 tbsp hot sauce Pappardelle Freshly grated parmesan cheese Roughly chopped flat leaf parsley
Method
Heat the oven to 180c. Liberally season the pork with salt and pepper.
Add the olive oil and butter to a large, heavy saucepan over medium heat until the butter melts. Add the pork and brown on all sides: around 10 minutes.
Add the onion and garlic and saute for 1 minute. Add the tomatoes, wine, thyme, oregano, fennel and hot sauce and bring to the boil. Cover and put in the oven.
Braise for 4 hours, turning every hour or so and adding more liquid (water and wine) as is needed. When the meat is literally falling apart, remove, break apart and return to the pan. Cook until thickened and back the seasoning.
Serve on the pappardelle with plenty of parmesan and parsley on top. And plenty of red wine at the side.
Robby Dog Cooks 