![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
These sandwiches make fabulous Melbourne Cup or cocktail party fare and are also good to take on picnics. Poach the chicken or turkey breasts in 2 litres of simmering water for 10 – 15 minutes. Remove from water and strain. When cool, cut into pieces and pulse in the food processor until roughly chopped. Place [...]
Fresh Vietnamese rolls spring rolls (bánh tráng) are great for lunch or for snacks. Alternatively, serve them as a starter to a meal and get everyone in the family to fill and roll their own at the table. You can substitute small peeled prawns for the chicken if you prefer – and if you have [...]
These sandwiches have been Peter Rowland’s signature finger food offerings at the Melbourne Cup for many years now. Use a good quality commercial mayonnaise (such as S&W) or make your own. Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread [...]
This delicious salad, flavoured with sesame oil and toasted sesame seeds, is inspired by a recipe of chef Tom Kine from his book “Asian Bites” (Dorling Kindersley).
A popular and delicious curry.For best results, use a good quality curry paste.
