Kipfler potatoes with lemon and horseradish
- < 30 mins
- Easy
- Frank Camorra
Would you like to impress guests without any stress? Look no further than this recipe. There's one great advantage with a double-baked souffle - you can make the first stage in advance then just...
Cook | Jeremy and Jane Strode | Fri Apr 04 03:52:31 EST 2014
Leftover fruit mince can be used the following year or added to Christmas pudding and cake recipes.
Cook | Jeremy and Jane Strode | Wed Sep 19 09:59:04 EST 2012
Spices that can be used to add flavour to preserved lemons are cinnamon sticks, peppercorns, coriander seeds, star anise, bay leaves, fennel seeds, cumin seeds and cardamom.
Cook | Jeremy and Jane Strode | Wed Sep 19 09:56:45 EST 2012
Serve this tangy chutney with eggs, hard cheese, seafood and Asian-style curries.
Cook | Jeremy and Jane Strode | Wed Sep 19 09:44:42 EST 2012
The crisp, salty bacon is the perfect contrast for the sweet and creamy pea custard.
Cook | Jeremy and Jane Strode | Wed Sep 12 17:00:34 EST 2012
You can cook this gratin in a large oven-proof dish and place on the table as a ''serve yourself'' side. A rocket salad and boiled potatoes make good additions.
Cook | Jeremy and Jane Strode | Wed Sep 12 16:54:45 EST 2012
We serve this with steak but asparagus is a great garnish for chicken, pork, fish or on its own with rice or noodles.
Cook | Jeremy and Jane Strode | Wed Sep 12 16:49:16 EST 2012
Dried strawberries are available from delis and food stores. They taste intense, with a chewy texture.
Cook | Jeremy and Jane Strode | Thu Aug 16 10:25:52 EST 2012
This waffle batter makes lovely pancakes, too, if you don't have a waffle maker.
Cook | Jeremy and Jane Strode | Thu Aug 16 10:21:47 EST 2012
The filling is quite sweet, so you should use a savoury pastry, without added sugar. Other dried fruits can be used, such as pear or peach, or a combination.
Cook | Jeremy and Jane Strode | Mon Aug 13 11:47:10 EST 2012
The spicy lamb filling and zesty dipping sauce elevate this sausage roll above the average.
Cook | Jeremy and Jane Strode | Wed Jul 25 10:33:00 EST 2012
Make sure you use hot-smoked salmon, not cold, as the texture is quite different.
Cook | Jeremy and Jane Strode | Wed Jul 25 10:14:32 EST 2012
Chef Annemarie Rodrigo, who worked with us at Bistrode, has Sri Lankan heritage and gave me a curry leaf tree. I'm obsessed with the leaves, their flavour is so unique.
Cook | Jeremy and Jane Strode | Wed Jul 04 11:21:57 EST 2012
Wonderfully moist flathead in a sinfully crispy beer batter.
Cook | Jeremy and Jane Strode | Wed Jul 04 11:19:42 EST 2012
A healthy tasty whole fish, doused with herbs and capers.
Cook | Jeremy and Jane Strode | Wed Jul 04 11:12:13 EST 2012
Fluffy cheesecake rolled in nuts served with refreshing poached pears.
Cook | Jeremy and Jane Strode | Wed Jun 20 11:43:16 EST 2012
It's hard to beat the smell of a freshly baked pie coming out of the oven on a chilly evening. Individual pie dishes are handy to have on hand in the kitchen and are available from cooking stores but...
Cook | Jeremy and Jane Strode | Wed Jun 20 11:43:45 EST 2012
Fennel's clean anise flavour complements the vermouth. Make sure you've got extra bread for mopping up the juices left in the bottom of the bowl.
Cook | Jeremy and Jane Strode | Wed Jun 20 10:36:23 EST 2012
A fantastic dinner party dish that can be prepared ahead of time.
Cook | Jeremy and Jane Strode | Wed May 30 09:56:15 EST 2012
One of Jeremy and Jane Strodes' most popular recipes.
Cook | Jeremy and Jane Strode | Wed May 30 09:43:34 EST 2012