Jan 20th

argentinian bbq feast

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This Argentinian bbq feast has become a favourite at home. It’s reasonably quick and easy to prepare, and is full of vibrant colours and flavours.  It looks great thrown together on a large wooden chopping board, jamie style.  You can pick and choose elements of this dish, and while you really only need either the salsa or the chimmichurri to accompany the beef, I’ve prepared and posted the recipe for both, so you can take your pick!

Beef is a staple in Argentinian cuisine, and is generally grilled on the bbq and served with chimmichurri sauce.  Their secret to beautifully juicy, flavoursome beef is plenty of salt, and it is truly amazing how much flavour the salt brings out in this recipe.

I’ve adapted and combined a number of donna hay and delicious magazine recipes for this feast.  The potatoes, sour cream and salsa are also great accompaniments to a roast chicken.


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Nov 27th

cobb salad with honey mustard dressing

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Chicken, lettuce, tomato, cheese, egg, bacon & potato…. it sounds so boring. It sounds so American. But while I’m confident Aristotle did not intend for the phrase to be used in this way, when it comes to a cobb salad, if prepared in good taste, the whole is greater than the sum of its parts.

This is a fun salad – it is colourful, fresh & summery. It has a little bit of something for everyone, and everyone has their own adaptation. In my version, I use prosciutto instead, and rather than having everything cut to minuscule, identical cubic portions, everything is still identifiable. Because all my guests still have their teeth. Let’s call it rustic. (more…)

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