Join me Fullers Bookshop, 131 Collins Street, Hobart, for a Sausage Making Masterclass on Friday September 9th from 6.00pm to 9.00pm. For novices and those keen to explore new techniques – this will be the “sausage-est place to be.”
This is probably one of the first recipes that people learn how to cook, usually with fatty supermarket mince, tinned tomatoes and dusty dried herbs. But don’t underestimate a good Bolognese. When it’s made with a mixture of top-quality beef, pork, bacon and salami, it’s a different thing all together. And don’t just serve Bolognese sauce with spaghetti; try different shapes of pasta and even Gnocchi (page 3ot). As with all minced meat dishes, | recommend that you choose the cut appropriate to the dish, and either mince it yourself or ask your butcher to mince it for you.
Adrian Richardson’s philosophy is simple: things taste better when they are homemade. Baking your own bread; making fresh cheese, pasta or tomato sauce from scratch; curing salami and other meats; flavouring your own oils and vinegars; making chutneys and preserves … In The Good Life Adrian shows you how to do all this, and more.
On my first visit to Hungary, in the early 1990’s I had dinner in a well-known restaurant, famous for local specialties. I was eager to try the country’s most famous dish… but it turned out to be a tourist rip-off and I couldn’t have been more disappointed. When I got back to Melbourne I had a go at making goulash myself, and I’m pleased to say that is was delicious.
The flavours of caraway, smoked paprika and cumin make a brilliant soup, too – especially when topped with a good dollop of sour cream.
One of my favourite winter warmers, this old-fashioned English dish combines full-flavoured lamb with layers of potato and onion. I like to throw in lots of garlic and rosemary, and sometimes I add a couple of anchovies when I’m sweating the onions. They melt down and add a great savoury undertone. Lancashire hotpot makes a great filling meal just on its own, but I really like to serve it with Minted Peas (crushed with the back of a fork to make them mushy.