Tomato salsa goes by many names. Also known as 'salsa fresca,' 'salsa cruda' or 'salsa bandera,' it's a traditional Mexican dish of raw ingredients that's quick and easy to make, nutritious and delicious. My favourite name is 'pico de Gallo.' The literal translation is 'beak of the rooster.' It's believed to be called that because people used to ... Read More
sauces
Grilled Asparagus with Pomegranate, Mint and Barley
Grilled asparagus with mint, pomegranate and barley is a side dish which can be served either warm or cold. It looks so pretty with the pomegranate arils, like crimson jewels, perched on top of the rich green mint and grilled asparagus. This is my interpretation of a delicious sauce I had several years ago at Gjelina, one of my favourite ... Read More
Little Gem Lettuce with Buttermilk Herb Dressing
I love this little gem lettuce salad with buttermilk herb dressing. It looks really pretty arranged in a radial pattern on a plate, and it takes very little time to prepare. It's easy to buy lettuce leaves pre-washed and pre-packaged, but they're packed in plastic, and they don't last long. If you a buy a whole lettuce with its roots still ... Read More
Poached Chicken Breasts with Almond Sauce
Poached chicken breasts with almond sauce is a simple dish to make. It can be prepared in advance, and it easily feeds a crowd. Six chicken breasts are enough for 12 people if you're serving them as part of a larger meal with salads. The almond sauce recipe belongs to the excellent chefs of Ester, https://www.ester-restaurant.com.au It's one of ... Read More
Grilled Vegetables with Celery Salt and Green Herb Sauce
I made grilled vegetables with celery salt and green herb sauce for lunch today. In fact, I only grilled the vegetables as I'd made the accompaniments earlier in the week. I've been excitedly pouring through the pages of my new Cornersmith cookbook https://www.cornersmith.com.au/collections/cookbook/products/use-it-all The book is a fabulous guide ... Read More
Grilled Vegetables with Carrot Leaf Pesto
Grilled vegetables with carrot leaf pesto is a beautiful accompaniment to the baked leek and saffron risotto. You’ve probably realised by now that I’m fan of green sauces, having included several versions in previous blog posts. I particularly like to use parts of vegetables that would otherwise be discarded, such as the leaves of baby carrots. You ... Read More
Salsa Verde with Radish Leaves
Salsa verde with radish leaves is simply my interpretation of a green sauce of chopped herbs. Many versions exist - think of the British mint sauce, the French sauce verde with chives and tarragon, or the the Argentinian chimichurri with coriander, just to name a few. I bought a bunch of beautiful radishes from my local market this ... Read More
Mixed Vegetable Pasta Sauce
This mixed vegetable pasta sauce is one that I often make often during the week. It starts with a soffrito base, which is a mixture of slowly cooked onions, carrots and celery. The Italians use soffrito to add flavour to sauces, soups and stews. I like to add a bit of garlic, too. The red capsicum delivers a beautiful sweetness. Serve the mixed ... Read More
Romesco Sauce with Smoked Paprika
Romesco sauce with smoked paprika is one of the most delicious sauces I've ever eaten. There is something about the sweet capsicums, the tart tomatoes, the caramelised garlic, all blended together with roasted nuts, smoked paprika and sharp vinegar that makes it irresistible! Did you know that the sauce originates from Catalonia in Spain? It was ... Read More
Chimichurri Sauce with Parsley, Coriander and Rocket
Chimichurri sauce with parsley, coriander and rocket is an excellent condiment for grilled meat. It goes well with lamb cutlets, chicken thighs and skirt steak. It's also delicious with roasted pumpkin if you prefer a vegetarian option. Originally from Argentina, Chimichurri is thought to have derived from the Basque word, Txmitxurri, meaning ‘a ... Read More