Ingredients 1 kg beef ribs, bone in 1/4 cooking salt (the bigger grain) 2 tablespoons cracked black pepper 1 teaspoon cayenne pepper smoke box of soaked wood chips Method Trim the ribs if needed (of course I didn’t with Jason’s beautiful ribs). Mix salt and peppers in a small bowl. Rub into all over beef […]
Slow cooked beef with tomato and lemon grass
Ingredients 2 tablespoons coconut oil (or other vegetable oil) 1kg piece blade beef, cut into 3cm cubes 2 stalks lemongrass, sliced thinly, white part only (use green ends when steaming rice, the stems impart a delicious lemon flavour) 3 cloves garlic, crushed 2cm ginger, peeled, chopped finely 2 tablespoons brown sugar 2 tablespoons fish sauce […]
Lebanese Cress, Watermelon, Cucumber and Fetta Salad
Lebanese cress is delicious in this salad. It has a slightly bitter cucumber-like flavour which contrast the sweetness of the watermelon. Ingredients 800g watermelon, rind removed, chopped into 2cm cubes 1 Lebanese or ½ telegraph cucumber, quartered lengthways, cut into 2cm pieces 100g fetta, crumbled 30g or 1 handful Lebanese cress, leaves removed, stems discarded […]
Blue cheese, rocket and roasted grape salad
This recipe is best used with a strong firm blue cheese from Nimbin Valley Dairy. The saltiness of the cheese combines magically with the roasted grapes and the bite of the rocket. 200g red or black grapes 2 tablespoons extra virgin olive oil 50g rocket 1 tablespoon red wine vinegar 100g strong blue cheese Preheat […]
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