Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Ingredients
- 1 tbsp olive oil
- 4 duck legs
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 cloves garlic
- 2 celery stalks, finely diced
- 300ml red wine
- 400g tinned tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 300ml chicken stock
- 1 tsp thyme, choppped
- Parsley, chopped
- Parmigiano
Method
Heat oil and fry legs on medium heat until browned, remove legs and add onions, carrot, celery and garlic until cooked. Add red wine, tomatoes, tomato paste and chicken stock, bring to the boil. Add duck legs back to the pot with the bay leaves, thyme and turn down low for about one hour or until legs are falling apart. Then season sauce, it may need extra stock if too dry. Parsley to finish. Serve with Parmigiano.
- 2 cups of cooked brown rice
- 2 medium carrots
- 2 medium parsnips
- 2 medium beets
- 1/2 bunch cavolo nero
- 1 cup of cooked chickpeas
- 1 tsp of grated ginger
- 1/2 tsp of cracked cardamom pods (husks removed)
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- Olive oil
- Balsamic vinegar
Preheat oven 200 degrees. Splash chopped carrots with olive oil, bake with grated ginger. Splash parsnips with olive oil, season and bake. Splash chopped beets with olive oil and balsamic vinegar, sprinkle with cardamom and bake. Remove stems and tear leafy parts of cavolo nero into bite-sized pieces. Drizzle with olive oil, season with salt, bake at 220 degrees for 3 to 5 minutes. In each bowl add, 1 cup of warm cooked rice, vegetables and spiced, baked chickpeas on top of the rice. Drizzle smokey capsicum and garlic tahini sauces over vegetables. Top with a handful of cavolo nero chips and toasted sesame seeds.
Ingredients
- 1kg chicken thighs
- 1 cup buttermilk
- 1 cup flour
- 1 tsp salt
- 1/2 tsp celery salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 tsp garlic powder
- Plus oil for frying.
Method
Marinate the chicken in buttermilk for a minimum of four hours, preferably overnight. Combine dry ingredients in mixing bowl. Toss the thighs through seasoned flour, coat completely, the more the better! Fry at 165 degrees until cooked through. This is the key, you want to make sure it's still juicy in the middle. At home I make an avocado slaw with red cabbage, wombok, yellow capsicum, spring onion, parsley and mayonnaise and a side of mac and cheese made with a quality cheddar.
- 1 tbsp vegetable oil
- 1 brown onion, chopped
- 1.2kg kent pumpkin, peeled, chopped and roasted
- 300g cream delight potatoes, peeled, chopped and roasted
- 2 garlic cloves, crushed
- 1/4 cup Thai red curry paste
- 2 1/2 cups chicken or vegetable stock
- 400ml can coconut milk
- 2 tbsp unsalted roasted peanuts, finely chopped
- 2 tbsp fresh coriander leaves, chopped
- 1 green onion, chopped
- 2 tsp lime juice
Heat oil in a large saucepan. Cook onion until softened. Add garlic. Cook, stirring for 1 minute. Add curry paste. Cook, stirring for 2 minutes. Add pumpkin and potato. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Remove lid. Simmer 10 minutes. Remove from heat. Blend soup. Return to medium heat. Stir in 1 cup coconut milk. Combine peanuts, coriander, green onion and lime juice. Serve soup drizzled with remaining coconut milk and peanut mixture.
Ingredients
- 155g chestnut flour
- 155g self-raising flour
- 185g cold butter, chopped
- 300g brown sugar
- 1 1/4 tsp bicarb soda
- 310ml (1 1/4 cups) milk
- 1 egg
- 1 egg yolk
- 70g raisins soaked in hot water for 30 minutes
- 2 tbsp rosemary
- 40g (1/4 cup) pinenuts
- 2 tbsp olive oil
Method
Preheat oven to 180 degrees. Process flour, 1/4 tbsp salt and butter in food processor until fine bread crumbs. Add sugar and process. Press half the mixture over 20cm x 30cm rectangular tin lined with baking paper. Whisk bicarb, milk, egg and yolk in a bowl until well combined. Add remaining flour mixture and raisins. Mix well and pour over base. Scatter with rosemary and pinenuts and drizzle with olive oil. Bake for 35-40 minutes. Cover with baking paper after 30 minutes if it is over-browning.
Digital journalists with The Border Mail.
Digital journalists with The Border Mail.
