Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!
Recipe video above. Chicken marylands - such an under utilised cut of chicken! Cheap, juicy, flavourful, hard to stuff up. I tell people it's like roast chicken: without the mess of carving up a whole chicken. Slather in herb & garlic butter then bake until golden. Don't waste a drop of the pan juices - it's liquid gold!Serve with potato gratin or creamy mash with garlic sautéed green beans for the perfect meal!
Recipe video above. KFC, eat your heart out! Our Fried Chicken Burger is way crunchier than yours, the chicken is way juicier and it tastes way better! The trick is to mix a bit of marinade into the flour coating - this creates lumps that fries up into an awesome ultra crunchy crust. See my Fried Chicken recipe for ravings and musings about this method. (Thanks Kenji!)
Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!
Recipe video above. A traditional French dish, this is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin – but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.
Recipe video above. If you want French fries that stay crispy for a good 15 minutes - even after they've gone cold(!) - this is the recipe for you. Adapted from a ground-breaking method documented in The Food Lab by the legendary Kenji López-Alt, read in post for why this recipe works and makes the best French fries!I really hope you try this one day so you can experience the awesomeness of homemade French fries. McDonald's is incomparable!
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world's great street snacks! Despite this, it's hard to find a great one.Here I've come up with what is my ideal Samosa – it's just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I've gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I've been to!Makes 12 Samosas.
Curry recipes to make your tastebuds sing! From a simple but stunning Coconut Curry to a made from scratch Thai Red Curry, to the epic Beef Rendang, Chicken Tikka Masala and Butter Chicken, you’re sure to find a curry you absolutely can’t wait to make – tonight!
Recipe video above. Use this recipe if you want a really great classic potato salad. The secret step: dressing hot potatoes with French Dressing so they absorb the flavour before tossing with a creamy mayo/sour cream dressing. Every bite is perfection! Great fresh, better in 3 hours, even better tomorrow. Thank you for the recipe, Mrs B, it really is the BEST!
Recipe video above. Roasted mushrooms are delicious. Marinated mushrooms are incredible! Imagine a blend of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth when you bite into it......yes!!!Serve as a meal over mash or polenta, pile on toast smeared with goats cheese, over steak or grilled chicken breast, on the side of a big breakfast fry up, or on a grazing board.
Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!
Recipe video above. Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.Squidge every bite of fish very well in the sauce before eating. The sauce is really tasty - it will surprise you.
Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Recipe video above. If you think this Borek looks amazing, just wait until you taste it!! A spiced lamb filling littered with pine nuts and currants encased in layers up on layers of flaky filo pastry arranged in a dramatic spiral, this pastry goes by various names incuding burek, bourekas, and byrek.It's an excellent return on effort, looking so much more difficult than it actually is to make!Vegetarian version - Use the spinach feta filling from Spanakopita!
The RecipeTin Spice List - 12 spices used in over 800 recipes on the RecipeTin Eats website.
Recipe video above. Crispy Turkish flatbreads stuffed with juicy fillings! Choose ONE Filling - either Spinach and Feta, or spiced Lamb OR Beef with spinach and peppers. Can stretch to 5 gozlemes. Works with GLUTEN FREE flour too!
Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts!Extra flavouring options - see Note 3.
Recipe video above. All too often, honey cakes lack any discernible honey flavour. But you can't miss the flavour in this one, that's for sure! You'll love how this is made only using honey, no sugar at all, and how the soft cake gets soaked with honey syrup hot out of the oven.Serve warm for the best eating experience. Brilliant as a pudding-like cake dessert to finish off a cosy dinner.
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!
My top 25 Party Food Recipes! Here's a printable list with links to the recipes listed in this post (so you don't have to print out this whole post with all the photos :) ) Also browse the full Party Recipes collection!
Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!
Recipe video above. A fantastic quick and easy chicken thigh recipe! You'll love the terrific garlic flavour in this - seared on the crust and in the sauce. The trick to crispy skinless chicken thighs is to cook longer on a lower heat.
Recipe video above. This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing.Eastern Mediterranean / Middle Eastern flavours with a touch of French. It's very, very good!
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)
Recipe video above. Forget the pale, too-sweet pillow bread that fuelled the focaccia rage of the 90's. This is how Focaccia should be - crispy on the outside, yet moist and fluffy inside with a little chew. This authentic Italian bread is bursting with character and impossible to stop eating at just one slice!
Top 10 recipes we make at RecipeTin Meals, the RecipeTin Eats food bank. Quick, easy, freezable, economical!
Recipe video above. I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions .Mini brie are good value at grocery stores ($2.80 each), expensive ones are wasted for this purpose. Also, this is great for making ahead.
Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favourite orange cake. Bonus: Just about the fastest, easiest cake recipe I know!1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion. :)
Recipe video above. That perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. This is a Chinese takeout favourite that pushes all the right buttons!
Recipe video above. The world's fastest finger food, this is like the best cheese dip in the world with wow factor! Just pop a brie in the oven for 15 minutes or microwave on high for 2 minutes (seriously, no one will EVER know). Use a budget brie or camember for this, top end brie would be wasted on this recipe.Excellent shared entree or party food that's really quick and easy to prepare. Be sure to use sturdy plain or flavoured crackers, or crostini for scooping. Wafer thin crackers and chips tend to break.
Recipe video above. Here are the two methods I use to poach eggs:1. Easy Method - a "drop and roll" technique to make multiple eggs at the same time. Slightly less "perfect" poached egg shape, but small compromise. Can make up to 6 eggs at a time;2. Classic Whirlpool Method - requires more practice but best if striving for the "perfect" poached egg shape, or sense of accomplishment! Not recommended for eggs 2 weeks old, or older (see diagram in post to determine age of eggs). Use Easy Method instead.Do not skip straining to remove watery whites which is what causes a mess with poached eggs. (Unless you've got just-laid eggs!)Fresh eggs make the best shaped, tidy poached eggs. See diagram in post to detemine how old your eggs are. Older eggs (1 week+) - stick with the Easy Method to be safe. (Note 1)
Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.
Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It's not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes. You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.
Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It's a perfect Autumn dessert that makes the most of ripe pears when they're in season. Smart and yet rustically casual, this tart is fitting for any occasion!
Recipe video above: This is the Lemon Olive Oil cake from a delightful cookbook called "Just Desserts" by Charlotte Ree (Amazon here). I've taken the liberty of renaming it because I enjoy the hazelnut flavour so much, I wanted to headline it. So I did!Personally, olive oil in desserts confuses my taste buds. So I like that it's not a dominant flavour here, hazelnut is. Olive oil gives this cake a rich brownie-like texture in a way that butter never will. I'm addicted to the meringue-like crispy edges - I want to slice it all off and run away with it!This is an excellent gluten-free, dairy-free cake you can make for gatherings that pretty much everyone can enjoy. Don't skip the lemon zest! I tried it with and without, and it's amazing how it brings out the hazelnut flavour. I LOVE THIS cake!
Curry recipes to make your tastebuds sing! From a simple but stunning Coconut Curry to a made from scratch Thai Red Curry, to the epic Beef Rendang, Chicken Tikka Masala and Butter Chicken, you’re sure to find a curry you absolutely can’t wait to make – tonight!
Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.
Recipe video above. Pan-seared chunks of white fish are coated in a syrupy, spicy lime sauce in this dish loosely based on pla tort sahm rot, a traditional Thai street stall favourite. It tastes a bit like a fish version of everybody's favourite Chilli Garlic Prawns. Very quick to make, it's loaded with big flavours!Spice level: fairly spicy but not blow-your-head-off. See Note 4 for how to control the spiciness.
Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!
Hello everyone! I just wanted to let you know that I'll be pressing pause on new recipes for the next two to three weeks so I can devote some uninterrupted time on the cookbook. It takes a lot
Recipe video above. French Onion Soup meets juicy pan seared pork! A gravy made with caramelised onion that tastes like your favourite French Onion soup. For the full French Onion experience, don't skip the cheese! Make this with any type of pork chops you want - or chicken!
Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.
Recipe video above. Most people think of this British classic as a side dish, but as far as I'm concerned, it's equally worthy as a main!Most recipes will have you just boil the cauliflower, but it's honestly so much tastier roasted. As for the cheese? I've gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details!
Recipe video above. The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise! Taught to me by an English chef, learned from his days working in pubs and restaurants in the UK. (See note 4)Some recipes will have you just bake the sausages from raw, but your gravy will be much tastier if you start with sausage drippings. So sear your sausages first!
Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.