The Cook Up

September 2021

Seaweed prawn cocktail

3.0 1 x
This version of the classic is served with a seaweed salad and nori mayonnaise.

Gratin Savoyard with sausages

3.0 1 x
This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.

Barramundi schnitzel with cucumber salad

3.0 3 x
A simple cucumber salad with sour cream is a perfect match to ghee-cooked crumbed fish.

Peanut butter and jam shortbread

4.0 5 x
These simple shortbreads are packed with the familiar flavour of lunchbox sandwiches.

Scarborough Fair chicken

3.0 3 x
I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme.

Cashew nut chicken

3.0 2 x
Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.

Meatball congee

3.0 3 x
If I’m ever feeling a little unwell or down in the dumps, this is the dish I make. I’ve been eating this my whole life.

Beer-battered flathead with sauce Andalouse

3.0 19 x
Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.

Cathedral window

4.0 7 x
This very simple but popular dessert from the Philippines is a great one to make with kids. If you can’t work out where the name comes from, you’re not trying hard enough.

Fried onion chicken mornay

4.0 18 x
For those put off by tinned tuna, this mornay is a winner, with a roast chook from the supermarket, cauliflower florets and, of course, plenty of cheese on top.