I had a long long weekend and decided to spend some of it working out how to cook naan bread. My first attempt didn’t turn out too badly and I’m certainly willing to have another go. The tricks so far:
- It is a sticky dough. Use flour on your hands.
- Use a mix of strong flour and plain flour. It makes it a little more stretchy.
- Be prepared to hurt your pan. You need to cook it hot, so use an old pan or make sure you have a real cast iron skillet that can take being super hot.
We found that this went fabulously with our Indian Spiced Lamb Racks
The original recipe for these lamb chops came from some cooking classes that I did many moons ago in Canberra. Since then they have been modified in various ways and most times that I make them there is something that is a little bit different.
Asian marinated lamb chops just waiting to be eaten.
Tonight we had them with fried rice and a lovely glass of red and it certainly fit the spot.
Fried rice. The perfect accompaniment for asian marinated lamb chops.
Red wine. The perfect accompaniment to anything.
One yummy use for this dough. Topped with minced oregano, garlic, basil and coriander, a little olive oil, and some sea salt.
This simple pizza dough is really easy and makes a lovely crispy pizza base. Last time I made it it was used in a simple herb pizza just topped with a fresh herb oil and rock salt, and also in some spinach and mushroom calzone. I need more practice with the calzone so I might put that recipe up when it is perfected.
Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.
This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.
I’ll post some pictures next time I make it.
I’ve always loved crumpets and now I have found an easy crumpet recipe that you can whip up at home – yay! Home cooked is always better. This is originally a Jamie Oliver recipe that I found at Melbourne Larder. The recipe below is a half version of the original as we were just making crumpets for two. We didn’t have any egg rings at home to shape the crumpets so handy hubster James whipped some up out of cardboard, alfoil and a few staples. Who knew he was so crafty??
Fried Rice served with Barbecue Pork Fillet
These barbecue pork fillets work fantastically with fried rice. This can be a meal all by itself or served as part of a bigger spread of dishes.
I first received a variation of this recipe during some cooking classes that I did many years ago in Canberra. I’m still cooking many of the recipes I learned in this class with slight variations and my thanks go out to Nancy and her fabulous Asian flavours.
Was feeling super lazy the other night and created this little recipe for a super quick pasta dinner. Hope you like it.
