BBQ Sides, Sauces & Rubs
[…] June at 12 noon when I will show you how to make my favourite rubs, marinades, sides and sauces for your outdoor cooking feasts. I will be including my tips […]
[…] June at 12 noon when I will show you how to make my favourite rubs, marinades, sides and sauces for your outdoor cooking feasts. I will be including my tips […]
[…] you my favourite recipes to dress up your chicken, meat, fish and veggies including rubs, marinades, salads and dressings for outdoor feasts over the fire. While I will be cooking […]
[…] time I left home for University, but I really did not cook meat (outside of marinades for b-b-q’s) until I set up my own kitchen. There, under the guidance of […]
[…] Fridge Basics (FB for short, not to be confused with Facebook) are condiments, sauces and marinades that sit in jars on a shelf in the fridge, each for up to […]
[…] on fire on any device with clarity and success every time 2) Rubs, sauces and marinades are prepared and ready to use, 3) new summer menus move from dreams to […]
[…] Honey: the ultimate condiment, drizzled on cheese, vegetables pre (or post) roast, added to dressings, marinades, or schmeared on a sandwich, it not only tastes fantastic, it looks ever so […]
[…] never be wasted – use it on everything from sauteing vegetables, bases for dressings or marinades, even frying eggs! Confit Shallots 8-10 banana shallots peeled and sliced into rounds 2 […]
My weeknight meal prep this winter has moved from marinades and flavoured butters to soups, stews and any dish that can be served as a complete meal for more than […]
This recipe started its life as a marinade for a shoulder of lamb that took centre stage every year at my Rosh Hashanah table alongside my New Year's Chicken. But as our crowd increased and…
This is where your basic roast chicken goes on holiday and comes home with golden, crisp, roasted skin, fresh from the spice markets of the Levant.
I always dread the first few weeks of January. Not because I pine for lazy holiday mornings, or because we are officially in the depths of winter, but because I am bombarded on all side…
Rosh Hashana, kicks off a month long Jewish holiday season. It is a two day eating and celebrating fest where we bring in the New Year and consume an abundance of symbolic, mostly sweet foods…
No trip to LA is complete without a stop at Gjusta bakery, where the tahini croissants are a as essential as their anchovies on toast. For anyone who knows me, they are fully aware that…
Last month I ticked a major bucket list item and taught my first class alongside a woman I truly admire on US soil. It was such an honour to demonstrate a favourite collection of recipes…
A creature of habit, I take great comfort in small rituals that punctuate my weeks and provide me with some much needed organisation and structure in my life. Mainly revolving around buying and preparing food,…
This week I had every intention of sharing some summer salad ideas for brighter days. But the weather gods are not playing ball and while the sun beamed for a few glorious moments and I…