Haricot Bean Salad
Heat the oil in a good sized saucepan, add the beans and cook them very gently for about 10 minutes, Cool, then add the lemon juice and the onion, sliced into thin rounds. Season with more sea salt and freshly ground black pepper if ... [... more]
International Vegetarian Union |
BBQ Norfolk Island Rump with Garlic Aioli - JOHN CHRISTIAN
Place prime Norfolk Island rump in a large non-reactive dish. In a separate bowl mix sugar, sea salt and water sufficient to cover the rump. Pour the mixture over the rump. Add 4 bay leaves, 6 whole cloves and a good sprinkle of whole ... [... more]
Australian Womens Weekly |
Ratatouille
Place eggplant and zucchini into 2 separate bowls, and lightly salt with the coarse sea salt. Place in colanders and allow to drain for thirty minutes. Pat dry with paper towel. Heat 2 tablespoons of the oil and saute onions over a medium low ... [... more]
Australian Womens Weekly |
Lamb with tzatziki and Mediterranean salsa - NICK'S BAR ...
Make a paste with the half of the crushed garlic, dried oregano, sea salt, white pepper and olive oil. Gently shape the lamb into a sausage style shape and wrap tightly in aluminium foil. Cover with a lid and cook in the oven at 180°C or 160°C ... [... more]
Australian Womens Weekly |
Egyptian dukkah- Jill Dupleix
In a hot, dry pan, toast sesame seeds, almonds, coriander seeds and cumin seeds until fragrant, stirring. Cool, then coarsely grind with sea salt and pepper. Serve with warm turkish bread and olive oil Turkish bread to serve 100g blanched ... [... more]
Australian Womens Weekly |
Grilled Fillet of Salmon with Mussels, Kipfler Potatoes ...
Lightly season the salmon fillet with sea salt. In a non-stick frying pan add some vegetable oil and place the salmon fillet flesh side down. Gently cook for approximately 2 minutes until golden brown. Turn onto the other side. Remove from the ... [... more]
Australian Womens Weekly |
Beef & Fig Carpaccio - GREG BUNT, BAMBU RESTAURANT
When almost smoking add the tenderloin and sear rolling the beef in the hot oil to seal the outside of the meat. Remove from the pan and chill in the fridge to firm the meat. In a mortar and pestle add the picked thyme leaves and sea salt. To ... [... more]
Australian Womens Weekly |
Champ
Meanwhile, heat milk with green onions. Mash potatoes with milk and onion mixture and half of the butter. Season to taste. Serve champ with lamb shanks and top with a little of the remaining butter. Ground white pepper and sea salt Boil potatoes ... [... more]
Australian Womens Weekly |
Goats cheese cappelletto with artichoke parmesan ...
Cut in half and spoon out the flesh and pass through a food mouli (alternatively the potatoes could be pureed with a potato masher). Add the sea salt and flour and mix by hand until you reach a non-sticky consistency. While the dough is still ... [... more]
Australian Womens Weekly |
Salade Lyonnaise
Preheat oven to 200°C. Place a piece of foil in the base of a small oven proof dish. Sprinkle with sea salt and then place onions on top of salt. Drizzle with olive oil and roast for 40 minutes or until soft. Cool and peel. Place the speck in a ... [... more]
Australian Womens Weekly |
Vinaigrette
Combine all ingredients in a screw-top jar; shake well before dressing salad. Alternatively the ingredients can be combined in a small bowl and whisked to emulsify and combine. Sea salt and freshly ground pepper 4 tablespoons (1/3 cup) extra ... [... more]
Australian Womens Weekly |
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