Parsnip puree Wash, peel and prepare parsnips, cutting out any central woody cores. It doesn’t matter if you end up with lots of small pieces of parsnip. Now, fry the parsnip pieces in a knob of butter for 5 minutes, until they change colour, then pour over...
Lemon myrtle fish cakes This recipe is adapted from one which first appeared in the book, ‘Wild Lime’, by Juleigh Robins (published Allen & Unwin), which seems to be out of print at the moment, but your local library or secondhand bookstore might have it. This...
Storing fruit Leave it on the tree! Lemons, oranges, mandarins and cumquats all store quite well just left on the tree. Limes don’t store so well. In fact, if your oranges or mandarins are a bit sour, leave them on the tree a bit longer and they will probably sweeten...
If you love a traditional meal of corned beef and vegetables but want to try it with a bit of a twist, Geoff Jansz has the recipe for you. 1.2kg piece of corned beef 1 teaspoon peppercorns 3-4 cloves 1 tablespoon brown sugar 1 bay leaf splash of brown vinegar 2...
Steamed fish with ginger and shallots Steam a whole fish with a handful of thin matchsticks of ginger on top of the fish, and once the fish is cooked (the flesh should begin to flake) sprinkle the fish with 2 tablespoons of soy sauce and 4 tablespoons chopped...
Preparing broad beans is a labour of love. I’m not going to pretend they’re easy, but as the old saying goes – they’re worth it. Unlike other vegies which are available year-round, broad beans are one of those vegies that has a distinct season. They’re in the shops...
August issue Burke’s Backyard magazine’s spud-growing guide In the August issue of Burke’s Backyard magazine, on sale Monday, July 28, you’ll find our special kitchen garden feature on growing potatoes on page 96. It includes two easy and delicious potato...
Preparation time: 20 minutes + 1 hour refrigeration Cooking time: about 10 minutes Serves 4 • 500g lamb mince • 1/2 red onion, very finely chopped • 2 cloves garlic, crushed • 2 tablespoons rosemary, finely chopped • 1 loaf Turkish bread • 150g feta cheese, sliced •...
Wombok is versatile. It can be cooked the following ways: Stir-fry Braise Salads – it makes great coleslaw In sandwiches (shredded) In soups (shredded) Benefits • You can substitute wombok for cabbage in most dishes, but not the other way round. Wombok has a milder...
Name: Wong bok, wong buck, wong nga bak, Chinese cabbage Appearance: An elongated,barrel-shaped cabbage, with long outer green leaves; the paler leaves inside are more crinkly, and the inner stems are white. Growing conditions: Full sun, well-drained and fertile soil,...