The discovery of chorizo while on holiday in Spain a few years ago was one of the highlights of the trip. Since then I’ve used it in a variety of dishes, with lamb and with beef, like in this stew, and my favorite cooked in apple cider as a hot savoury. I love it’s texture and spicy flavour and that extra kick it gives everything.
This definitely a dish for a special occasion. It’s costly to make and takes a bit of work, but the result is well worth it and the lucky diners will be very impressed.
I’ve made this yummy chicken and mushroom dish lots of times. I either cook a chicken myself or buy a BBQ one from the supermarket. I halve the recipe using only one chicken, which is all you need unless you’ve got a really big crowd. It’s easy to make and I serve it with rice or noodles and salad and it works really well.
I’m always looking for things to cook when all the family come over for lunch. These days I look for gluten free dishes so that everyone can eat them. I was quite happy when I found this Pork Biriani and I hope they’ll like it. I just wish gluten free desserts were as easy to find.
I think it’s great when you come across a recipe that can be made the day before you need it. This is a pretty simple casserole with ingredients you’d mostly have in your cupboard, but the addition of a few spices, raisins and almonds makes it a tasty dish for the family or visitors.
Scallops are one of my favourite seafoods, but sadly I don’t buy them very often. Back in the 90s I used to make this dish as an entrée for dinner parties, but I’d totally forgotten about it until I found the recipe in one of my old cookbooks. It’s definitely time to make it again.
I’m not sure that this fits into my Christmas theme, but it would certainly make an interesting change from the traditional Australian Christmas seafood – prawns. Of course it would be yummy anytime of the year, no need to wait for Christmas.
This recipe is from a 1991 Woman’s Day Christmas Recipe zip-out. If you’re looking for a main course dish that isn’t pork, turkey or chicken this might work for you. Although really you could serve it any time of the year, not just at Christmas.
Although Christmas is still quite a few weeks away shops have put up their decorations, so I guess it’s time to start to work on Christmas menus. I found this old cutting in Mum’s collection and thought that the Guinness, mustard, ginger and cardamom basting combo sounded interesting and I thought that the carving instructions were useful bonus.
Next time you’re thinking of cooking up some chicken wings for a large gathering, you might like to try this version. The onion, apricot nectar, French onion soup and soy sauce make a great sticky sauce for them.
Beb's Recipe Drawer 