This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time.
I love these Asian type cabbage salads and this is great with all its fresh herbs. I serve the noodles seperately for everyone to sprinkle over as I hate the mushy noodles in the leftovers. That bit's up to you.
I had to hunt to find a jelly that used enough mint to make a dent in my big healthy bush-I found this one by Aussie Jackie French, on the internet. She gave no prep or cooking times, but I found it took about 20 mins to prep, 20 mins to cook the apples and about 45 minutes to get to the jellied stage.
I found this in a supermarket magazine. I fully intended to make this for Christmas, but work and other commitments conspired against me and I haven't made it. My plan when I made it was to change the cup of currants to a cup of cranberries and throw in some slivered almonds as an extra. The grams v's cups mix up is because prunes and peaches come in this size pack.
We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.
I saw Huey make something similar this morning, but I'm not paying to join HIS site. He used pork, I want to use turkey, he microwaved his in a little Asian flavoured sort of broth-I prefer to steam mine. I combined his ideas, my ideas and those of a similar recipe I found on the net to come up with these
Joni g sent me some shoarma mix from Israel, so I've been trying different ways to use it. This one worked really well (as did the roast of lamb I coated with it). Pets'r'us has a shaorma mix recipe on z 'Zaar (#44858) if you want to try this but can't get the mix. Prep time doesn't include cooling the potatoes.
We love venison and eat it every chance we get. I found a recipe on the net I liked, but altered it enough to make it my own. I reckon the nutritional data is off with this recipe (maybe it calculated regular sausages rather than venison which were super low fat!). Any good sausage could be used if you don't have venison like we did.