Home, Recipes, Savoury, Sides and sauces

Pineapple and Jalapeno Salsa

Pineapple and Jalapeño SalsaPineapple and Jalapeno Salsa Serves Approx 4

This Pineapple and Jalapeno Salsa is sweet, caramelised, zesty and slightly spicy so it’s perfectly balanced and pairs well with any Mexican dish like our amazing pulled pork tacos or burritos!

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Home, Recipes, Savoury, Sides and sauces

Avocado Crema Recipe

avocado cremaMakes approximately 1 1/2 cups of  Avocado Crema

This avocado crema is creamy, fruity and tangy all in one so it’s perfect for any of your Mexican dishes. It goes together perfectly with pineapple and jalapeno salsa and pickled red onion in your favourite Mexican dishes like our pulled pork tacos.

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Home, Recipes, Savoury, Sides and sauces

Easy Pickled Red Onions Recipe

Pickled Red Onion

Makes approximately one small jar of Pickled Red Onions

If you love pickles then you’ll love these pickled red onions! They’re perfect on pretty much anything! Try em on a juicy burger or in your favourite tacos
The flavourings are versatile too so you can add whatever aromatics you like.

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Home, Recipes, Savoury, Sides and sauces

Easiest Garlic Bread Recipe

Garlic Bread
Makes 4 servings of Garlic Bread

Garlic bread is a definite favourite for my whole family. What makes this recipe so easy is that you could change the bread to gluten-free bread, or if you’re vegan you could use a vegan-friendly spread instead of butter. It’s just such a versatile recipe!

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Home, Recipes, Savoury, Sides and sauces

Easy Garlic and Mozzarella Flatbreads

mozzarella and garlic flatbreads logoMakes 4 large flatbreads or 6-8 small ones

I’m a huge fan of Masterchef Australia and when I saw on one episode that you could make flatbreads with just self-raising flour and greek yoghurt I just had to try it!
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Recipes, Savoury, Sides and sauces

Creamy Coconut Rice Recipe

Creamy Coconut Rice

Makes enough Creamy Coconut Rice for 4 people

I still remember the first time I ever tried coconut rice, it was on a long flight on the way back from a trip to the UK. I thought to myself “OMG I have to learn to make this”. Over time I’ve adjusted the measurements and I believe I’ve come up with the best creamy coconut rice to accompany any curry, like Thai Red Curry or even our Quick Chicken Curry or Chicken Rendang.

Ingredients:

  • 2 cups of basmati rice, rinsed well
  • 2 1/2 cups of water
  • 1 400g tin coconut cream
  • 3 cm piece of ginger sliced
  • 1 stick lemongrass, bashed and cut into pieces
  • 1 tsp salt

 

Method:

  1. Place the rinsed rice into a rice cooker along with the water, coconut cream, lemongrass, ginger and salt and turn your rice cooker on and start cooking.
  2. Stir every 5-10 minutes till done. Discard the ginger. Serve with curry or it would make a great accompaniment to any dish with spice!

 

Recipes, Savoury, Sides and sauces

Creamy Mushroom Sauce

mushroom-sauce-smallerMakes approx 1 1/2 cups of Creamy Mushroom Sauce

This creamy mushroom sauce recipe goes great with any meat! especially with my Juicy Chicken Schnitzel or try it on top of our amazing Homemade Chicken Parmigiana or even a nice seasoned Steak! It’s super creamy and has a nice hit of garlic too!

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Recipes, Savoury, Sides and sauces

Roti Canai Recipe

Roti Canai Recipe

Roti Canai Recipe Makes 4

I know its a bit of a cheat using the same picture for the Roti Canai Recipe, but I had two choices, make the Quick Chicken Curry recipe really long by including the Roti Canai recipe there or making a fresh batch, just to take a photo for this recipe. Anyway, this isn’t the soft wrap like Roti that you can buy in the supermarket. This is a flaky, crispy, fried flatbread that are laminated with butter. These also go great with my Chicken Rendang Curry!

Ingredients:

  • 1 cup of plain bread flour
  • Pinch of salt (approx 1/4tsp)
  • 1/2 cup of chilled water
  • 20g butter, melted
  • Optional: Paneer cheese, crumbled
  • vegetable oil as required

 

Method:

  1. In a large bowl, mix the flour and salt. Make a well in the centre and pour in the water. Mix together using your hands until the mixture forms a dough.
  2. Turn out the dough into a floured surface and knead for 5 minutes.
  3. Flatten the dough into a thick disk and cut into quarters.
  4. Shape each portion into a ball and roll out each portion until they are around 20cm diameter disks.
  5. Set 3 of the disks aside and place a sheet of glad wrap/cling film over them to prevent them from drying out.
  6. With the one remaining disk, brush on the melted butter (imagine putting pizza sauce on a pizza base).
  7. Optional: lightly sprinkle the crumbled Paneer cheese and lightly press into the dough.
  8. Now that the top of the roti is covered, roll the disk up like a cigar and then coil the dough into a scroll shape.
  9. Here’s the fun part! With the palm of your hand, squash the coil flat and roll back into a 20cm disk with a lightly floured rolling pin.
  10. Repeat the process with the remaining 3 disks
  11. Heat a heavy frying pan with around 2tbs of oil. Once hot, place one of the disks into the hot oil, turning after around 1 minute.
  12. repeat the process with remaining portions, adding a little more oil if necessary.
  13. once cooled a little, you can fold your roti into quarters and give it a little scrunch to crush it.
  14. Serve. This roti is especially good with my Chicken Curry, which can be found here.

 

Recipes, Savoury, Sides and sauces

Crumb Cakes AKA “Crap Cakes”

Crumb Cakes

                                                                      Makes 6 Crumb Cakes

Don’t let the name fool you. These “crumb cakes” are delicious, savory pancakes. This recipe was created by my mother when I was very young and has ever since been a go-to side when we have leftover egg mixture and bread crumbs when making things like juicy chicken schnitzels, chicken kievs or eggplant parmesan. Basically, any recipe that results in leftover bread crumbs and egg equals crumb cake time! I mean, why waste those perfectly good seasoned bread crumbs? I personally like mine still a little bit gooey in the middle.

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