CRUSTY CURRIED LAMB AND APRICOT CASSEROLE

With the price of lamb having risen so much recently, a recipe where you can use cheaper cuts, like the forequarter chops in this recipe, seems like a great idea.  There’s quite a mix on flavours here lamb, apricot, curry, soy sauce, peanut butter and all topped with crusty breadstick pieces.  Haven’t made it myself, but it would certainly make a hearty meal.

HONEY & SESAME DRUMSTICKS

Chicken drumsticks cooked on the bbq can often take a lot longer than other meats to cook all the way through. So I usually cook them in the oven and that way I’m sure they’re fully cooked  – there’s nothing worse than discovering the drumstick you’re munching into is still pink in the middle.   This honey and sesame version is always enjoyed.

CABBAGE IDEAS

When I was growing up cabbage was sliced and boiled and came out quite tasteless.  As a result I’m always looking for new ways to cook it, to make it more interesting.  The obvious way is to add butter and while that tastes great, dietary wise it’s not such a good idea for some of us.  So finding this cutting has been inspiring, there’s some great ideas on it.

 

KISH MISH STEAMED PUDDING

According to the Herald Sun Checkout column, where this recipe appeared in June 1993, ‘Kish Mish is a sensational concoction of dried fruits and spices – it can stand alone as a dessert served with cream, but for winter you can serve it as a cascade over steamed pudding’.  I think the thing that makes it a bit different is the addition of apple with the dried fruit, it would be really fruity and moist.

WHOLE FISH FILLED WITH SEAFOOD

My father loved to fish.  He and an old army buddy bought a boat and would go fishing on Port Phillip Bay and Western Port Bay.  I have a lot of memories of waiting on the sand for them to come back, clean the boat and put it on the trailer so we could finally go home. The result was a steady supply of fresh fish.  I just wish my mother had had this recipe though as I always found the plain fried fish Dad loved pretty boring.  This marinara filling would have made it far more interesting.

STRAWBERRY BANANA MERINGUE

It’s a bit unusual to have a fruit base, then a crumble layer (instead of the reverse) and then top it all with meringue as this dessert recipe does.  I’m guessing the idea is that the crumble would absorb a little of the moisture from the fruit.  Whether that’s the case or not, with these ingredients it should taste OK.