Michelle Bradford How to turn the humble ham hock into a turbocharged taste bomb! The ham hock is poached in aromatic spices to enhance the smoky flavour. The pecans add some crunch and sweetness, whilst the roast vegetables stand alone as a favourite base to this salad. The soft mozzarella
I had promised Chicken Arrabiata (angry in Italian) for this week’s column, but July 4th popped up out of nowhere and you have to go with the flow. The chicken can’t get any angrier than he already is and will have to wait to be put in the
Michelle Bradford Spicy Feta, Date and Sweetcorn Fritters This is a delicious collision of cultures as ingredients from the East collide with those of the West! In this, the turmeric and curry leaves with the sweet dates subtly bring that distinct Indian flavour, complimented beautifully with the saltiness of the
There is nothing quite like a good thick satisfying soup on a cold winter’s evening; that’s the general sentiment expressed by most regarding soups. Personally I have never been a soup man, always party to the belief that soup just takes up valuable and limited space in your
Smoked Paprika the Next Big Thing Paprika as we all know is made from ground up dried peppers. Peppers come in all shapes, names, colours, sizes, sweetness and levels of heat. Peppers as everyone should know are indigenous to South America and were introduced to Europe and then filtered on
Brisket, the Poor Man’s Butcher’s Cut. Winter down under is a good opportunity to sharpen your knives and try a long-cook culinary experience while making big savings in the process. Brisket is a singularly unsavoury name for any cut of meat that derives its naming rights from Scandinavian
Mouth watering is a foodie way to say to salivate Over here in the Middle East, the most common style of poultry consumed is the meat of the chicken leg and thigh. This is very unlike the norm throughout most of the West where the most popular cut of the
Phyllo, philo, filo pastry: the Eastern Med pastry Phyllo means leaf in Greek and is the healthy person’s version of the French mille feuille. The Greek version of puff pastry, unlike its Francophone cousin, contains no fat or butter and is made from flour, water and a little bit
Trendy Health Soups Cooking has become incredibly confusing for us self-anointed experts. I can’t begin to imagine how you all cope with the avalanche of alternative and health narrative-driven confusion recipes and post-modern industrial ingredients. Once tofu was the go-to meat, fish, vegan protein alternative. Remember the days when
