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Recipes
Moroccan Honey Lamb Ribs
By vegar
Justin Schofield
- 1 kg Lamb Ribs or Belly (ask your butcher to trim off most of the fat and cut into ribs)
- 1/2 cup Honey
- 1/2 cup olive oil (or more as required)
- 1/4 cup Brown Sugar
- Moroccan Spice Mix (combine all ingredients below)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- Season with sea salt and ground black pepper to taste.
lemon panna cotta with pine nut brittle
By vegar
In a medium saucepan combine 1 cup of milk with the cream, vanilla bean and seeds, and lemon zest over medium heat
- 11/4 cups Coles full cream milk, divided
- 3 cups Coles thickened cream
- 1 vanilla bean, split and seeds scraped
- Zest of 8 lemons
- 1/2 cup Coles white sugar
- 21/2 tsp gelatine
- 1 cup Coles white sugar
- 1/4 cup water
- 3 tbsp pine nuts
Bernaise Sauce
By vegar
My Kitchen Rules
- 60 ml (1/4 cup) tarragon vinegar
- 1 eschalot, finely chopped
- 1 tsp dried tarragon
- 1/2 tsp whole peppercorns
- 3 egg yolks
- 250 g cold butter, cut into 2cm cubes
- 2 tbs finely chopped fresh chervil
- Lemon juice, to taste
Malaysian prawn salad
By vegar
Bake the salmon fillet in a medium oven until well-done
- 300 g green beans
- 200 g salmon fillet
- 200 g cooked Tiger prawns, or similar
- 1/4 cup shredded coconut
- 1 spring onion, sliced
- 2-3 tbsp coconut cream
- Betel leaves or Thai basil
- Vegetable oil
- Dressing
- 1-2 small fresh red chillies
- 3 limes, juiced
- 2 tsp caster sugar
- 2 tbsp fish sauce
Manzo in Umido (Italian Braised Beef)
By vegar
Season the beef on both sides with salt, pepper and olive oil and brown in a hot pan
- 500 g piece boned beef brisket, well trimmed
- 1 leek, chopped finely
- 1 carrot, chopped
- bay leaves
- 1 stem rosemary
- 1 clove garlic, diced
- 1 onion, diced
- a few anchovies
- 1 cup beef stock
- 1/2 cup red wine
- 2 tbsp balsamic vinegar
- 1/2 cup pitted olives
- 2 tbsp butter
- 1/2 cup parsley
- 2 cups tomato passata
- 1 tbsp. tomato paste
- rigatoni, cooked
- olive oil
Roast Duck with Orange Sauce (Canard a l'orange)
By vegar
Adrian Richardson
- 1 whole duck
- 1 onion, cut in half
- salt and pepper
- 500 mL water (to blanch the orange peel)
- 1 orange
- 1/4 cup sugar
- 1/4 red wine vinegar
- 2 tspn orange liqueur
- 100 gm butter
- Stock
- 1 celery stick
- 1 carrot, roughly chopped
- 1 schallot, roughy chopped
- 2 bay leaves
- cold water
Cajun jambalaya
By vegar
1. Heat 1 tbs of oil in a large frying pan over medium-high heat
- 50 ml peanut oil
- 2 chorizos, sliced
- 4 chicken lovely legs, skin on*
- 8 large green prawns, peeled, deveined, tails intact and heads reserved
- 1 celery stick, thinly sliced
- 1/2 onion, thinly sliced
- 3 garlic cloves, crushed
- 1 long red chilli, thinly sliced
- 3 roma tomatoes, seeded, diced
- 1 pinch of saffron threads, soaked in 1 tbs boiling water
- 1 thyme sprig, leaves picked
- 1 bay leaf
- 1 L (4 cups) chicken stock
- 2 blue swimmer crabs
- 100 g (1/2 cup) long-grain rice
- 300 g mussels, debearded, cleaned
- 300 g pippies
- 2 spring onions, thinly sliced, on the diagonal, to serve
- Spice mix
- 1 tbs peanut oil
- 1/2 onion, chopped
- 3 garlic cloves, crushed
- 1/2 tsp cayenne pepper
- 1/2 tsp chopped thyme
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1/2 tsp cracked black pepper
- 1/2 tsp sea salt
Butter Chicken with Pilaf Rice
By vegar
Adrian Richardson
- 1 kg boneless chicken skin removed
- Juice of 1 lime
- Salt to taste
- 1 tsp red chilli powder (adjust to suit your taste)
- 6 cloves
- 8-10 peppercorns
- 1 " stick of cinnamon
- 2 bay leaves
- 8-10 almonds
- Seeds from 3-4 pods of cardamom
- 1 cup fresh yoghurt (must not be sour)
- 3 tbsps vegetable/canola/sunflower cooking oil
- 2 onions chopped
- 2 tsps garlic paste
- 1 tsp ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 can (400g or 14 oz) of tomato paste
- 1/2 litre chicken stock
- 2 tbsps kasuri methi (dried fenugreek leaves)
- 3 tbsps unmelted, soft butter
- Salt to taste
- Coriander leaves to garnish
- Pilaf Rice
- 1 cup long grain rice
- 1 +1/4 cup chicken stock (or water)
- 2 cloves garlic, chopped
- 1/2 white onion, diced
- 1 celery stick, chopped
- 1 bay leaf
- salt and pepper
Chicken, Sage & Mushroom Risoni
By vegar
Splash oil into a pan and sauté the mushrooms for 2 minutes, then add the garlic and spring onions and fry for a f...
- 2 chicken thigh fillets, chopped to bite size pieces
- 6 mushrooms, sliced
- 4-6 sage leaves, finely chopped
- 1 clove of garlic, finely chopped
- 2-3 spring onions, finely sliced
- 200 g Risoni pasta
- 400 ml chicken stock
- 3 bocconcini
- Splash of olive oil
- Salt & pepper
Quebec Duck
By vegar
Adrian Richardson
- 2 tablespoons rendered duck fat or vegetable oil
- 4 duck breasts
- 2 tart cooking apples, peeled cored & cut into 1/8 inch slices
- 3 large shallots, minced
- 1 bay leaf
- 1 teaspoon fresh thyme
- salt & pepper to taste
- 1/2 cup apple cider vinegar
- 1 1/2 cups of duck or chicken stock
- 1/2 cup pure maple syrup
- 1 tablespoon unsalted butter