My household ate this with mashed potatoes/carrot/parnsip and a beetroot and apple slaw. I won't bother putting those up because although tasty, just give this meat a little side of of carbs and salad and you're good. It's got enough backbone to hold up anything. Also, as per the title, it's a 6-hour cook. It's mostly hands off, but start early is the name of the game. Ingredients Beef Brisket - the thick end, not the point. If you've got the point end, chop it up and use it

Fried rice used to be my Achilles tendon. The pan was never hot enough, the flavors never intense enough to make it worthy of a recipe. I think I'm there now. With lashings of mirin and rice wine vinegar, ginger, soy, garlic, this has got a cleaner palette than your store bought fried rice. Add the lotus root and you've got a texture party. I've heard that old rice is best for fried rice. But I've tried something new. Brown rice. Nutty, firm, delicious. Hard to cock it up wit

This dish is healthy, but you wouldn't know it. With fresh turmeric, a decent hit of pepper and some honey, things were set in motion. I thought it was a gamble - it really was cooking on the fly. But it paid off. Balanced out with some delicious chicken rubbed in pimenton, salt, pepper and marjoram. Just delicious. Let's get going. Ingredients For the Risotto 500g Brown Rice 2 Inches of Turmeric, Grated 3 Onions, diced 1/4 Cup of Lemon Juice 5 Cloves of Garlic Cloves 2 Green

Soup needs a kick up the ass! So I gave it one. This dish is a slow roasted pumpkin and sweet potato soup, with two hour caramelized onions,

I’m trying to up my sweets game. So, I’m starting with something not so sweet. I’ve got a plum and blueberry jam, no added sugar, cream cheese on a bagel with a mint and nutmeg. Recipes don’t get much simpler than this. A little snack, you’ve got to do it! Ingredients 2 Bagels 100g Cream Cheese 1 Cup Frozen Blueberries 3 Plums, chopped and stones removed Couple of Sprigs of Mint, finely chopped Fresh Nutmeg Flaxseeds Sunflower Seeds Pumpkin Seeds Method In a pot with a cup of

There are so many burger combinations to try. I migrated to a Japanese style burger this week, complete with a ginger, garlic and soy beef patty, tomato, a cabbage, radish and carrot slaw with rice wine vinegar and mirin, fried lotus root, Kewpie mayonnaise and hot sauce. It was a delicious surprise. Ingredients (makes about six burgers) For the Beef Patties 800g beef mince 4 tablespoons of Soy Sauce 1 Teaspoon of Salt 3 Teaspoons of grated ginger 6-7 Cloves of Garlic 2 Teasp

This was delicious. I don't often come right out and say it, because often things can be improved. This probably can too, but right off the bat, this is a taste explosion. Sweet, salty, slightly peppery and earthy pulled pork. Paired with a sweet swede and parsnip puree and a crispy cured salad and some deliciously crunchy crackling, I had a combo worth sharing. Ingredients For the Pork Pork Shoulder, about 1.5 kgs, skin removed for crackling. 1 Apple, stalk removed, quartere

Forever on the for new and interesting ways to cook, I thought I'd take on the humble and see what kind of new tastes and ideas I could spin. Obviously, the most radical way to change this is the grain. In this recipe I substituted aborio rice, for buckwheat. Buckwheat doesn't give as much starch as rice, so a bit of cream came in hand. Ingredients 250g Buckwheat 300g Spinach 1 Bunch Italian Parsley (not just a few stalks.) Leaves removed, stalks finely chopped. 1 Teaspoon of

Schnitzel is my homeboy. Typically, I'd do this by hammering out cheap pork or beef. But there is the odd occasion where pounding meat with a rolling pin isn't where it's at. That's with CHICKEN. The meat that tastes like whatever you put on it. It's a carrier for flavour. So lets get cracking. Ingredients 9 Chicken Thighs 4 Teaspoons Marjoram 4 Teaspoons of Smoked Paprika 4 Teaspoons of Oregano 4 Teaspoons of Garlic Powder 1 teaspoon of Salt 1 teaspoon of ground Black Pepper

I had barley sitting in the cupboard from a barley risotto I made a while ago. Somehow I stumbled upon the idea of using it in a stuffing with pork scotch and sage. Pair it with the sweetness of slow-roasted sweet potato and cut through with a tangy paprika, lemon, caper and tomato sauce. The result was delicious. Ingredients For the Stuffing 2 Cups of Barley 1 Cup of Wholegrain Breadcrumbs 2 Eggs 3 Teaspoons of Sage 3 Teaspoons of Oregano Zest of one Lemon 1 Bulb of Garlic,