Notes about Recipes in this book

• Crumbed chicken breast with Moroccan eggplant and cumin mayonnaise

  • lou_weez on July 03, 2021

    The Moroccan eggplant part of this dish was very oily - it did taste very good with the schnitzel and mayo combo - but I didn't want to eat too much of it. The eggplant soaks up quite a bit of oil upon frying and then released it once added back to the pan with the tomatoes so not sure how to avoid this. I cheated and used shop bought schnitzel.

• Sauté of chicken, garlic, olives, capers and red wine vinegar

  • jck99nz on October 15, 2016

    Really nice recipe. I tried buying skin-on, bone-in thighs but butcher said there was no demand! Had to settle for no-bone, skin-off. I compensated by frying the garlic in olive oil for 5-6 minutes before adding chicken thighs. Also, only had cherry tomatoes. Didn't bother peeling, just halved them. Otherwise, followed recipe and it was excellent. Served with a spinach/mesclun salad, balsamic/olive oil/ mustard dressing, and some ciabatta.

• Corn on the cob with cheese and lime

  • e_ballad on January 11, 2018

    Very tasty, even though I had to sub paprika for cayenne pepper due to my family’s preferences. I can highly recommend a good slug of sriracha if you’re in the same predicament!

• Spicy salmon salad

  • lou_weez on October 25, 2018

    This was a delicious light dinner for the four of us. I omitted some of the chill so the kids would eat it.

• Lamb and macaroni bake

  • e_ballad on April 13, 2020

    A huge hit with every member of our household. Could be easily made ahead.

• Goat and onion curry

  • Dishyrishie on March 18, 2017

    Too oniony and not enough complexity in the flavours. There are much better goat curries out there.

• Passionfruit tart

  • debkellie on May 28, 2013

    Having made this over the weekend, the filling quantity actually makes way more filling than is needed for one 26cm/ 2 cm tin, indeed enough for two! Heston Blumenthal has a similar recipe, and recommends 70°C as an ideal "wobble" point (as read with a temperature probe). I turned my extra filling also into a lovely ice cream: add equal quantity of thick cream (45% fat) to leftover filling and churn.