Flavoured with red wine and Italian sausages, this is a terrific dish to serve on a cold winter night.
Heat oil in a large heavy-based saucepan or frying pan. Add onion, celery and pancetta. Cook until vegetables are soft.
Remove sausage skins, add sausage meat to pan and cook until no longer pink. Add half the wine [...]
One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival.
To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves and soften [...]
“Here’s a quick and easy way to dress pasta with huge flavour,” says chef Guy Grossi. “It uses fresh ripe tomatoes bursting with flavour. When heated, the tomatoes release their juices forming a luscious coating for the pasta. The pasta has a little ‘chew’ to it which creates texture and depth”.
Wash and core the tomatoes [...]
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.
Terrific hearty Anglo fare.
The beauty of this curry is that you can use what ever vegetables you have on hand – the ones below are just suggestions.
An imaginative variation on the classic sushi roll, great for entertaining.
A classic French provincial dish, hard to beat on a cold winter’s night.
A fiery, but very delicious, little number. Excellent served with steamed jasmine rice – stir the remaining chilli sauce through the rice and add a few spoonfuls of coconut cream.
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