Dish Magazine, Oct/Nov 2012 (#44)

  • Lamb shakshouka (page 34)

    from Dish Magazine, Oct/Nov 2012 (#44) Dish Magazine, Oct/Nov 2012 (#44) by Peter Gordon

    • Categories: Stews & one-pot meals; Main course; North African
    • Ingredients: cumin seeds; sesame seeds; onions; red peppers; paprika; ground lamb; tomatoes; eggs; yoghurt; parsley; mint; coriander leaves
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  • Lamb shakshouka

    • wodtke on April 04, 2014

      This is absolutely delicious and makes a perfectly sufficient dinner main course. I added half a red jalapeño for a bit of almost undetectable heat.

  • Roasted salmon on crispy potatoes with spinach and almonds

    • tui on January 20, 2014

      I substituted green beans (cooked separately) for the spinach and it worked very well. This is a simple, delicious dinner that can be put together very quickly.

  • Miso soup with udon noodles and togarashi

    • Hellyloves2cook on November 13, 2012

      Made this lovely healthy bowl of Japanese goodness this evening. I used dried udon noodles ( from an Asian deli) and cooked them per packet instructions. Recipe used fresh noodles but I decided to use the above as I had them already in my pantry. Recipe suggests chicken or veggie stock- I chose to use premade veg stock. The time consuming part was thinly slicing all the vegetables- nothing difficult. I must say it was tasty and the addition of the Togarashi sprinkled on the top gave it a kick! Delicious!

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  • Published Oct 01 2012
  • Format Magazine
  • Language English
  • Countries New Zealand
  • Publisher Tangible Media

Publishers Text

This beautiful New Zealand magazine will inspire you to cook and eat good food – each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients.

Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food.