just brilliant. this salad will change your life.
I promise you:
- sweetness from the grilled peaches,
- balanced by pepper from the rocket,
- paired with toastiness from the nuts,
- contrasted by the creaminess of cheese,
- all in harmony with the tenderness of the lamb,
- and a flavour punch from the mint pesto
this will drive you crazy….
and you will want it for dinner the next evening too.
Continue reading “lamb with grilled peach, rocket, mozzarella, pinenut & almond salad with rockin mint pesto”
i had a fabulously long lunch at hellenic republic in brunswick, melbourne early jan 2017.
not only did i nearly make new best friends with the server, i experienced the most mouth watering lamb (arni sto fourno) i have ever had – melt in your mouth, cut with a spoon kind of tender. i had the carrot salad, which is far too humble of a description for what blasted me with flavours of cumin, basil and honey. and the saganaki – well there isnt much in the world thats better than a hot, textural, and salty cheese with figs.
my replication of the dishes took a few creative liberties based on what i had available – but i was super pleased… they were delicious… and they took me right back to my seat in that brunswick restaurant on a 35 deg day, where i downed delicious mythos lager and went on my first, and immensely memorable, greek food journey.
Continue reading “a greek feast: lamb shoulder, fried carrot salad with pumpkin puree & fried haloumi with chilli apricots (inspired by hellenic republic – melbourne)”
i didn’t get to eat the original dish myself. the recommendation came from my husband. i then checked out what a.baker’s website said about the dish – the rest was up to me.
my result (photo posted) was amazing, actually incredible – heaps of flavour, super fresh, the smoked pork gives it great depth and there’s heaps of texture. every spoonful was heaven.
don’t be put off by the ingredient list – the broth is easy, it’s a set and forget kinda broth.
the toughest bit of the recipe was trying to do 63 deg eggs on gas, but i found the right balance of “pot off the element” to not have to watch it like a hawk. if you don’t have the patience for this, just do poached eggs! the best thing about 63 deg eggs is the texture – but if you do poached eggs, flavour won’t be impacted.
give it a go! recipe follows.
Continue reading “udon noodle broth, smoked pork, slow egg, chilli oil (inspired by a.baker – canberra)”