Chillies and lemons are both glut crops – if you have any, you have too many! For this recipe though, the challenge is that you only have too many of both at the very end of the chilli season and the very beginning of the lemon season. It’s a moment to pounce on.
Pears are in season, and Bartlett pears (perfect for cooking) are starting to appear at our local Farmers Market. Where I live, we don’t get enough chill factor for pears, but luckily, within our 100 mile limit (as the crow flies) there is good pear growing district up on the Tablelands.
I had to do this recipe. I like the rhyme just too much! Vindaloo is a hot curry though, whichever way you look at it. You can reduce the chili and pepper a little bit in this recipe, but if you don’t like spicy food, probably best to go for a different curry entirely than to try to mellow it out too much.
My partner came back from a trip to the coast with octopus. I’ve cooked baby octopus before, marinated briefly and cooked fast on the barbeque. But these were a bit larger than the babies I’d cooked before. What to do with them?
This is one of those miracle dishes that seem to make a small amount of ingredients go a long way.
The pomegranate sauce is the star. It tastes really good, and it doesn’t so much mask the kangaroo as outshine it, so it is a good way to introduce kangaroo to your slightly less adventurous friends.
This recipe was my son’s all-time favourite lunch box baking for all of his high school years. Unfortunately for him, there is only a small window of opportunity when both apples and passionfruit are in season.