Sep 03
Osso buco is a rustic Italian dish made by braising veal shanks over a long period of time. The meat turns luxuriously fork tender and the bone marrow gets all gooey in the center. I have been meaning to feature this dish on my blog for ages, and so finally, here it is. This is my contemporary version of a Milanese classic, served over a mound of white bean puree.
Permanent link to this article: http://foodflurries.com/savoury/osso-buco-on-roasted-garlic-white-bean-puree
Aug 25
I don’t usually cook many pork dishes, but this one is a huge favourite of mine. Bak Kut Teh is a dish of pork ribs slow cooked in a herbal broth until tender. It can also be served as a saucy slow-braise in a thick black sauce spiced with shallots, garlic and dried chillies.
Permanent link to this article: http://foodflurries.com/savoury/bak-kut-teh-done-two-ways
Apr 07
Chilli con Carne means chilli peppers with meat, and this dish is 100% a made in America dish, albeit with strong Mexican influences. Today I share with you my version of chilli, which is mild on heat but with a full bodied all round flavour. I use ground beef as opposed to chunks of beef. A fairly simple meal to put together and it can definitely feed a crowd … so cook up a batch and dig in to some wholesome good eats on a baked potato.
Permanent link to this article: http://foodflurries.com/savoury/chilli-con-carne-on-baked-potatoes
Apr 01
Kicking off the month of April with a warming lamb stew with lots of yummy vegetables. Delicious and aromatic, this meal is sure to hug you from within. Couple that with my creamy garlic mash and you’ve got a winning family dish to serve, perhaps, for Easter lunch.
Permanent link to this article: http://foodflurries.com/savoury/hearty-lamb-stew-with-spring-vegetables
Mar 29
This curry was made solely to accompany some flat breads I had inadvertently made the night before. Made a fresh batch of roti today, and the boyfriend insisted no other curry would so apart from a lamb/ mutton curry. So here it is, a recipe which I have learned from a friend, and I am sharing it with you now … Hyderabadi Mutton Curry.
Permanent link to this article: http://foodflurries.com/savoury/hyderabadi-mutton-curry
Mar 11
My fascination with Japanese food is growing by the day. It’s quick, it’s simple and it’s usually very healthy cooking. In todays recipe I shall attempt to make gyoza for the very first time. Time to put my dumpling crimping skills to the test.
Permanent link to this article: http://foodflurries.com/savoury/how-to-make-gyoza
Mar 07
A couple of days ago I introduced a very classic Chinese delicacy using glutinous rice. That was the first time I ever worked with the stuff and it was a rounding success. Encouraged, I now present another Malaysian classic, popular amongst the Malay community. The rice is simple to be sure, but the rendang that goes with it is more on the technical side. Nasi kuning means yellow rice in Malay.
Permanent link to this article: http://foodflurries.com/savoury/nasi-kuning-with-malaysian-beef-rendang
Mar 01
Happy accidents happen in the least likely of places and this one happened in Chinatown, Melbourne. That’s how I was first introduced to this fabulous dish and I gladly share this recipe with you now. In some restaurants this is served in a claypot, but you can always just cook this in a saucepan or skillet at home.
Permanent link to this article: http://foodflurries.com/savoury/braised-eggplant-in-spicy-mince-meat-black-bean-sauce
Feb 27
Okay folks, we are moving along nicely, ticking off some of my favourite Asian dishes, and today I decided to throw some spice into the mix. Actually, make that A LOT of spice, for ma po tofu hails from the Szechuan province of China. Definitely for those who enjoy the heat of chillies and peppercorns.
Permanent link to this article: http://foodflurries.com/savoury/ma-po-tofu-spicy-tofu-minced-pork
Feb 19
Tonkatsu is a deep-fried pork cutlet that’s been dredged in flour, egg and crumbed in panko. Here I was thinking I’d be all porked out after my recent visit to Germany over the Valentine’s day weekend … but I guess not, eh? Suddenly I feel the need to cook all things Japanese.
Permanent link to this article: http://foodflurries.com/savoury/tonkatsu
What people are saying…