Category Archive: Beef, Pork, Lamb & Game

Aug 25

Bak Kut Teh: Done two ways

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.

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Apr 07

Viv’s Great American Food Adventure: Chilli Con Carne on Baked Potatoes

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.

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Apr 01

Hearty Lamb Stew with Spring Vegetables

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.

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Mar 29

Hyderabadi Mutton Curry

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.

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Mar 11

How To Make Gyoza

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.

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Mar 07

Nasi Kuning with Malaysian Beef Rendang

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.

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Mar 01

Braised Eggplant in Spicy Mince Meat & Black Bean Sauce

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.

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Feb 27

Ma Po Tofu {Spicy Tofu & Minced Pork}

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.

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Feb 19

Tonkatsu: Japanese style pork cutlet

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.

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Jan 31

Moroccan Beef & Pearl Couscous Salad

This will be the last salad dish in a series of salad dishes I have presented this month. Hoping to go out with a bang by featuring a flavourful and robust salad of pan-seared beef fillet, on a bed of pearl couscous and vegetables. I saved the best for last … and this one was AMAZEBALLS.

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