Recipes by Johan Declerck
rice noodles with chicken & limerice noodles with chicken & limerice noodles with chicken & limeserves 4This is based on the Thai dish ‘larb’ which is a fresh, fragrant stirfry of ground chicken or pork. If you don’t want to invest in a bottle of fish sauce you could use 1/4 cup soy sauce instead. It will be slightly more salty and heavy but still lovely and fresh… |
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hokkien noodles with tofu, honey & soyhokkien noodles with tofu, honey & soyhokkien noodles with tofu, honey & soyserves 4Hokkien noodles are fresh wheat based noodles that are a lot like fresh fat spaghetti. They are usually in the chiller section of the supermarket, although I have seen some that are shelf stable in the Asian food section. If you can’t find hokkien… |
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quick steak sandwichquick steak sandwichquick steak sandwichserves 2The great thing about this sandwich is that you pound the meat before cooking. This means it only takes a minute or so on each side to cook. Another benefit is that the meat is tenderised so it doesn’t matter if you use slightly tougher cuts, like rump. It also means that the steak ends… |
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chorizo with chickpeas & tomatochorizo with chickpeas & tomatochorizo with chickpeas & tomatoserves 2If you had more time, you could substitute in some boiled kipflerpotatoes for the chickpeas.Most cooks (myself included in the past) recommend cooking dried chickpeas from scratch rather than using canned but to be honest, I often undercook dried chickpeas.… |
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beef & broccoli stir frybeef & broccoli stir frybeef & broccoli stir fryThere’s something so comforting about minced beef. Add in the fresh healthiness of broccoli and we’ re talking the perfect midweek dinner.Lovely on it’s own but also great with some steamed rice.bunch coriander, roughly chopped with some stems includedBring a medium saucepan of salted… |
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little ricotta tartlets with fig & honeylittle ricotta tartlets with fig & honeylittle ricotta tartlets with fig & honeymakes 8The secret to these little tartlets is to find a good biscuit (cookie) to use as the ’shell’. I’ve used Butternut Snap cookies which are a sweet oat-based biscuit similar to an ANZAC. Feel free to substitute with your favourite oat… |
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little baileys cheesecakeslittle baileys cheesecakeslittle baileys cheesecakesserves 6I made these for a dinner a few weeks ago and they were a BIG hit. I’ve used the oat based biscuits I used for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here.Make sure you use good quality firm ricotta from a deli,… |
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Carciofi ripieni alla grigliaCarciofi ripieni alla grigliaCarciofi ripieni alla grigliaGrilled artichokes with garlic, chilies, and pine nutsServes 4–6dry frying pan over medium-high heat for 2–3 minutes until golden brown.Watch carefully as they burn very easily. Finely chop the garlic, and finely crushthe dried chilies with a pinch of salt. Mix together the… |
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linguini with rocket & chilli oillinguini with rocket & chilli oillinguini with rocket & chilli oilserves 2This is the perfect mid week meal. All it takes is boiling thewater for the pasta, grating some parmesan and you’re done.If you feel inspired to make your own chilli oil there’s a recipe onstonesoup.pasta until al dente.Meanwhile combine chilli oil & lemon juice… |
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pasta with broccoli & pinenutspasta with broccoli & pinenutspasta with broccoli & pinenutsserves 4The beauty of this dish, apart from the speed to plate, is how thebroccoli takes on the lightly creamy, cheesey sauce. I find myselfalways wishing there was more broccoli and less pasta when I eat it.three minutes before the pasta will be done.Cook pasta and when the… |
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