A few weeks ago, a friend of mine asked me whether Sydney winter gets much colder than what it was at that time, and I confidently reassured her that it didn’t. Never was I so wrong. This past week has been icy! And today has been ever so slightly rainy, so I walked home through chilling winds and tiny darts of freezing rain. Yuck. Curry time I say.
I had a difficult time coming to terms with the idea of a ‘dry curry’ when I started cooking. Maybe it’s the Aussie in me that expects everything Indian to look and taste like butter chicken, but I just thought curry should be swimming in a rich sauce. Not so, as it turns out. Paired with a saucier side of greens, this dry curry of sweet potato, cauliflower and edamame is spot on. Continue reading →
That’s what my grandmother tells me – she keeps the oil from jars of sundried tomatoes and uses it to saute prawns. Apparently it tastes amazing and I believe it would – if I was a prawn-eater. Prawns or not, it’s a good idea to keep the oils and preserving liquids from jars of just about anything, because they are infused with flavour and can be used in so many ways. Prawns in sundried tomato oil, liquid from a jar of olives in a pasta sauce, artichoke oil in a marinade. Etc. People pay a lot for flavour-infused oils, but you can get them (pretty much) for free. Continue reading →