Month: August 2016

Most men I know LOVE ribs. This recipe makes the most of fresh spring lamb, as well as delicious fresh ingredients such as pomegrantate and lemon. 

Ingredients:
• 16 lambs rib rack
• 4tbsp labneh
• 4 sprigs parsley (roughly chopped) 
• Crushed pistachio
• 2 Lemon juice and zest
• 4 large sliced Dill Pickle
•  150ml olive oil
• 1 pomegranate (seeds only)

Method:
1. For the lamb: season generously with salt and refrigerate for 2 hours. Rinse the ribs in cold water and dry with a cloth. Pre-heat the oven to 100 degrees Celsius. Place the ribs fat side down on a baking tray lined with greaseproof paper, drizzle with vegetable oil and cover with foil. Cook for 8 hours or until the ribs are tender. Leave to cool. Trim any excess fat. 

2. Colour the ribs in a non-stick frying pan on a medium heat, flashing through the oven if necessary. Cut between each rib bone to serve.

3. For the Dressing: mix the lemon juice, zest, pistachios, pomegranates, roughly chopped parsley and olive oil. Adjust the seasoning with salt and black pepper to taste.

4. Plating: Generous table spoon of labneh spread on the plate, stack the ribs evenly 4 or 6 depending on your serving sizes. Then place the sliced dill pickles on top of the rib, and to finish the dish, spoon the dressing over each of the ribs.

Tip: In the restaurant we make all the dill pickles and labneh in house, by doing this you improve the quality of your product. We also make a yoghurt glaze to coat the lamb ribs, this is made by boiling yoghurt and lemon juice and reducing it till it has a glaze like consistency. This cuts through some of the richness that comes from the lamb ribs.

This recipes was kindly shared with us by Quandoo and Double Bay’s Pink Salt. Quandoo is a restaurant booking platform that takes the hassle out of booking meals out. They have some fantastic restaurants perfect to book for Father’s Day. Pink Salt in Double Bay is one of Quandoo’s top restaurant booking venues. 

Want more recipes like this? Subscribe to our newsletter here…

Several studies have linked beans with cultures that live longer lives, so I’m always looking for tasty recipes to incorporate more beans in my diet. Where better to start than a home-made baked beans recipe.

This humble recipe could change your life for the better, in more ways than one. Breakfast in bed on Father’s Day, Sunday night easy dinner, hearty and healthy lunch. Having any of these meals these prepared for you would no doubt make your life easier, but with the added benefit of helping your kids get confident in the kitchen. We’re not talking about fancy pants show-off cooking, but a recipe that your kids will want to cook time and time again that is the foundation of good cooking. 

This easy recipe is one that on Father’s Day you could enjoy preparing with your kids for breakfast – it’s quick, simple and wonderfully tasty! Take the time to teach your kids how to master this dish, and they are on their way to a rewarding cooking life. Or if they’re capable mini-masterchefs, just sit back and enjoy!

Ingredients:

• 400g tin beans (cannellini, haricot, butter or borlotti)
• 400g tin chopped tomatoes
• 1 tsp olive oil
• 1 onion
• 1 garlic clove
• 1 tbs Worcestershire or soy sauce
• 1 tsp fresh oregano or 1/2 tsp dried
• Salt and pepper

Equipment you will need:

• Knife
• Can opener
• Strainer/colander
• Chopping board
• Spoon measure
• Pot

Method:
1. Drain and rinse beans
2. Heat oil in pot, add onion and garlic, cook for 2-4 minutes or until cooked
3. Stir in tomatoes and Worcestershire or soy sauce
4. Mix in beans, oregano, a sprinkle of salt and pepper and heat until gently bubbling
5. Cook for 10 minutes until the sauce thickens
6. Serve with crusty toast

Tip: Add chorizo, bacon or pancetta when frying the onion. Serve with a wedge of potato cake.

Thanks to our friends at Get Kids Cooking for sharing this delicious recipe. 
Get Kids Cooking is teaching thousands of Aussie kids how to cook and appreciate healthy and nutritious food in their primary school cooking classes, and also have an exciting cooking subscription that allows families to Get Kids Cooking @ home.

The special Father’s Day cooking kit aims to give parents and kids the inspiration and wherewithal to learn core cookery skills and healthy cooking at home, through creative culinary fun in the kitchen!

Little do kids know that making a meal not only feeds their tummies, but it gets their minds cooking too – plus cooking gives them a chance to express themselves creatively and take pride in sharing a meal with Dad that they prepared. 

Suitable for boys and girls from 5-13, the monthly cooking kit starts from $19.95 and contains:

– Kitchen tool to build your very own tool kit
– How To Use skill card to master your new kitchen tool
– Earn the badge of the month, iron onto your apron and build your collection
– Tried and tested recipes that kids will love!
– Shopping list for the recipes
– “Chitter Chatter” cards to help get your family talking at the dinner table
– Fun, food related craft/activities
– Sibling packs include a badge per child and additional items for activity

Cooking together with your kids is a great way to build lasting memories – with Get Kids Cooking @ Home, the age-appropriate recipes help them gain confidence in the kitchen and discover the joys of cooking. www.getkidscooking.com.au

Want more recipes like this? Subscribe to our newsletter here…

Salmon is one of my favourite meals. It’s delicious, healthy, and when paired with these ingredients, a hearty ‘man-meal’ dad will love. 

Ingredients:

• Fresh salmon
• Potatoes

For the stuffing:

• Spring onions
• Chilly peppers

For the sauce:

• Coriander
• Yogurt
• Chilly pepper
• Carrot

For the marinade:

• Fish seasoning
• Fish sauce
• Oil 

Method:

Watch the video of how to make this dish HERE. 

The video also includes health benefits of consuming salmon.

Thanks to Daniel Pietrzak for sharing this gorgeous recipe with us. Daniel is a chef with 5 years of experience in pubs and restaurants in London, UK. Daniel’s passion led him to create a YouTube channel called “Viral Cooking”. 

Want more recipes like this? Subscribe to our newsletter here…

You can’t beat an authentic curry made from scratch. But some recipes can be a bit daunting, with countless ingredients and complicated instructions. Not this curry. Sure, the Madras powder requires a few spices, but nothing drastically exotic and once this is made the rest is straight forward. This Madras will make dad feel like a Maharaja!

Madras Powder

Ingredients:

• 2 tbsp coriander seeds
• 2 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp white poppy seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds
• 1 cassia bark stick (about 7cm long)
• 5 whole cloves
• 2 tbsp turmeric
• 1 tsp red chilli powder
• 1 tsp salt or to taste

Masala Sauce

Ingredients:

• 3 tsp vegetable oil
• 1 tsp black mustard seeds
• 10-12 fresh curry leaves
• 1 onion, finely diced
• 1 green chilli, finely chopped (2 for more heat)
• 2 cm ginger, grated
• 2 cloves garlic, finely chopped
• 400g / 1 tin plum tomatoes
• 2 tsp tamarind pulp
• 1 tsp hot chilli powder
• Handful fresh coriander

Method:

Watch video on how to make this recipe HERE

1. To create your madras powder combine black peppercorns, cassia, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, and grind to a fine powder with an electric grinder, blender, or pestle and mortar.

2. Stir in the turmeric and chilli powder.

3. Place the lamb in a large bowl and rub with 2 or 3 tablespoons of madras curry powder and the salt until all the meat is coated. Transfer the remaining powder into a well-sealed jar for another time.

4. Heat the oil in a large cast iron pan until hot. Add the mustard seeds – once they start to pop, stir in the curry leaves and then the onions.

5. Soften the onions until they turn dark brown (about 20 minutes) before adding the green chilli and ginger along with the finely chopped garlic.

6. Keep stirring as the mix has a tendency to catch on the bottom of the pan. If it does catch add a splash of water.

7. After a few minutes, add the tomatoes, tamarind and red chilli. Bring this to the boil then reduce the heat and simmer to create a thick masala sauce.
Once it is shiny and thick add the lamb to the pan. Stir to coat the meat with the sauce. Reduce the heat to the lowest setting, cover and leave to cook very gently for 40 minutes to 1 hour, until it’s cooked through.

8. Stir occasionally until the sauce has thickened and the lamb is tender.

Serving tip: 
The dark tangy sauce works great with plain basmati rice or roti, but I also like to have a veg dish like saag or some spiced potatoes on the side. 

This recipe was kindly shared with us by Hari Ghotra – one of the rising stars of the Indian food scene both on and offline. Over the last 2 years, Hari’s website and YouTube channel have become the UK’s number one destination for authentic Indian cooking. Hari also works as a guest chef at the michelin starred Tamarind of Mayfair and is shortly to be announced as the Executive Chef of the new Tamarind Kitchen opening in Soho. Alongside this, Hari sells her own curry kits and spices and regularly hosts cookery classes across London and the South East. Learn more at www.harighotra.co.uk or connect with Hari on twitter: @HariGhotra.