Blueberry Crumble


I know blueberries are out of season, but as my birthday is looming, one of my ‘besties’, Robyn from Melbourne, bought me this amazing enamel baking dish, given the baby blue colour, what better a dish to create than a rich blue fruit, so a hearty blueberry crumble was in order!
This amazing desert is so easy and you can find frozen blueberries at any good gourmet food retailer at this time of the year, the results are just perfect!  So, wrap up and serve yourself a big bowl with lashings of custard and don’t worry about the figure until next summer !!!!!!! Enjoy ;0)

Photography Andy Arnfield – The Gourmet Grocer

For the blueberry filling
500g fresh blueberries of frozen at this time of year in Australia
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup plain flour
1 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Maldon sea salt
150g unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Creme Anglaise to serve
1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble
3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes

Recipe adapted from


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A Gourmet Grocer Sunday Lunch

IMG_0675Chicken curry

This weekend I was craving some good old pork with crunchy crackling, and as I had just been to the cheesemonger, I had a fridge full of delicious treats to make a three cheese, cauliflower, broccoli and leek bake, accompanied by my mum Barbaras famous Yorkshire pudding. Of course there were all the trimmings, with lashings of rich gravy.  Below are some recipes for you, to try and make your Sunday lunch extra special! Thanks Mum xx

To Cook The Pork To Perfection

1.4kg Pork scored and deboned Salted, and brought to room temperature ( I like to pour boiling water over the skin of the pork and dry thoroughly before salting as it opens up the scores and promotes better crackling). Preheat fan forced oven to 230C

Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven. Bake for approx 30mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs. Crank oven back up to 230c, for 10-15mins to finish off the crackling



Here is my favourite way to make cauliflower cheese, cheese being the optimum word, as I use three different types in this recipe!! I like to use a combination of cheddar, gruyere and Shropshire Blue,  but you could use Stilton as it melts on the top perfectly. I also don’t like to par boil the cauliflowe,r because I find it lends its self to becoming too soft and makes the sauce liquidy,  so I put all my ingredients in raw so you get an al dente bite to the vegetables.  I hope you enjoy this recipe as it’s one of my favourites.  Enjoy :0)

1 whole head cauliflower separated into florets
1 head broccoli separated into florets
1 leek cut into chunks
200g gruyere Cheese
200g strong cheddar cheese
200g Shropshire blue
50g plain flour
1tsp hot English mustard
500mls milk
Salt and white pepper fro seasoning to your taste

Preparation method
Preheat the oven to 190C/375F/Gas 5.
Place the cauliflower, broccoli and leek into a deep ovenproof dish

To make the sauce, melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat.
Stir in the mustard and the cheddar and gruyere.

Pour the sauce over vegetables and top with the crumbled Shropshire blue cheese. Place into the oven until the top has become dark and bubbly and I promise you the vegetables will be cooked to perfection, insert a skewer to test!


I have been making the best Yorkies since I was very young, thanks to mum and her foolproof recipe, so here it is!!!!!

1 cup plain flour
1 cup milk
1 cup eggs (yes I said a cup of eggs keep cracking until the cup is full)
Duck fat or beef dripping
Salt and Pepper


1. In a clean bowl whisk the eggs, milk and flour together until smooth, don’t worry if there are a few lumps as it will not affect the puds, then season with salt and pepper and leave to stand for up to 12 hours.

2. Pre heat your oven to a hot 240c

3. Put ½ tsp of duck fat or dripping in the bottom of each of the muffin pans, don’t overload here as to much fat will give you soggy bottoms and your Yorkies won’t rise properly.

4. Put your pan in the oven and leave until the fat is smoking hot!! Quickly bring the pan out of the oven and fill ¾ full with the batter, which will sizzle in the hot fat and then return to the oven.

5. At this point, what ever you do, DON’T OPEN THE OVEN until the Yorkies have well risen and are golden brown then serve immediately

Note the best time to make your Yorkies is when your meat is resting, so that they can be served immediately that they come out of the oven.

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Hoisin Asian Meatballs


Who doesn’t like the flavour hoisin?????? One word DELICIOUS !!! serve as a starter or on a bed of noodles and you will be amazed!!! enjoy

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
18 meatballs
These juicy, tender meatballs are smothered with a sweet Hoisin glaze!


500g ground beef
1 teaspoon toasted sesame oil
1/2 cup Panko
1/4 teaspoon ground ginger
1 large egg
2 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
Sesame seeds, for garnish
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
2 cloves garlic, minced
1/2 teaspoon ground ginger

Preheat oven to 200c Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.

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Boozy Baked Chicken With Peppers


This is a really simple dish to prepare: put all your ingredients in a roasting dish and pop in the oven to do the rest. All the flavours infuse together and the alcohol and mustard give the chicken a real kick! Excellent for an easy Sunday lunch or midweek meal served with steamed rice.

Serves 4

150mls dry white wine
1 tbsp English mustard
850g chicken thighs and drumsticks
l00g prosciutto, roughly chopped
l0 baby onions or shallots, peeled
225g baby vine tomatoes, halved
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, left whole
salt and freshly ground black pepper
2 tbsp port
2 tbsp brandy
2 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley

Combine the wine and mustard and set aside.

Put the chicken pieces in an ovenproof dish with theprosciutto, onions, tomatoes, peppers and garlic, sprinkle with salt and pepper and toss together. Pour over the white wine mixture, port, brandy and olive oil and toss again. Cover with foil and set aside for the flavours to infuse for 20 minutes. Preheat the oven to 170°C/325°F/gas mark 3.

Place in the oven and bake for 1 hour, basting from time to time. Remove the foil and continue to cook for another 30 minutes. Remove from the oven, garnish with parsley and serve.

Recipe adapted from Gennaro Slow Cook Italian

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Thai Chicken Curry


Khao Soi is basically chicken and gravy served over noodles and eaten throughout Northern Thailand especially near Chiang Mai. This recipe is adapted from my cookbook of the moment from Chin Chin the Melbourne restaurant and it is delicious! The Chin Chin cookbook is packed full of delicious recipe’s and I really couldn’t find one that I didn’t want to try. Enjoy


1/4 cup dark soy sauce
1/4 cup light soy sauce,
plus 2 tbs extra
500g chicken legs, bone in, skin on
2 1/2 cups coconut cream
6-7 curry leaves
3 tbs kecap manis
1ltr chicken stock
2 tbs crispy garlic

5 large dried red chillies
4 shallots
3 cloves garlic
1 knob ginger
1/2 bunch coriander root
1 tbs curry powder I used Herbies
1 knob fresh turmeric
1 fresh red chilli


1. Mix the two soy sauces for a marinade. Add the chicken legs and refrigerate for 2-3 hours.

2. Blitz the curry paste ingredients with a large pinch of salt and set aside.

3. In a heavy—based pan over a medium heat split the coconut cream using a little salt and oil. Add the curry paste and fry until fragrant (about 4-5 minutes).

4. while the paste is cooking, seal the chicken in a frying pan.

5. Add chicken, curry leaves, kecap manis and extra light soy to the curry sauce. Stir to combine. Add stock and stir again.

6. Bring to the boil, reduce to a simmer and cover. Cook until the chicken is tender and almost falling apart. Check for seasoning then remove from heat. Divide the curry into serving bowls and garnish with the crispy garlic and fresh chilli slices. If you want a thicker sauce remove the chicken from the pot and reduce the sauce to your liking

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Spicy Chicken Wings



I have know words to say about this recipe apart from BOOM!

2 kilo chicken wings, split into  wings and drumettes
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon ground cinnamon
2 tablespoons Murray River  salt flakes
1/4 cup extra-virgin olive oil
3/4 cup Sriracha sauce
175g unsalted butter, melted
1/2 cup chopped fresh coriander
Grated zest and juice of 3 limes
peanut or vegetable oil for deep-frying
1. In a very large bowl, toss the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 375°F (190°C).
3. Arrange the wings in a single layer on rimmed baking sheets and roast for 30 minutes, until firm but not fully cooked through. You may need to roast them in batches.
4. Meanwhile, in a bowl, combine the Sriracha, melted butter, coriander, and lime zest and juice.
5. Pour enough vegetable oil in a deep fryer or very large pot to measure a depth of about 8 inches. Heat the oil until it registers 375°F (190°C) on a deep-fry or candy thermometer.
6. Working in small batches, fry a few wings, turning as necessary, until crisp and golden brown, about 5 minutes. Using tongs or a slotted spoon, remove the wings from the oil, allowing as much oil as possible to drip back into the pot. Toss the wings in the Sriracha-butter sauce and transfer to a platter. Serve hot with ample napkins.


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Mozzarella Stuffed Meatballs



Here is a monster of a meat ball recipe using a mixture of pork and beef mince, also with a chunk of mozzarella hidden inside which oozes out when you cut into them. And the roasted pepper sauce is perfect with the punch of chilli.  Enjoy


For the meatballs

  • 250 g minced beef
  • 250g minced pork
  • 50 g fresh breadcrumbs
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • handfuls of fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 75 g mozzarella
  • 3 tbsp olive oil

For the sauce

  • 1 small onion, diced
  • 1 red chilli deseeded
  • 2 roasted red peppers, (from a jar)
  • 2 tbsp tomato purée
  • juice of 1 oranges
  • 200 ml beef stock
  • 1 tbsp balsamic vinegar
  • 50 g stoned green olives, sliced
  • spaghetti, to serve

1. For the meatballs

2. Mix the minced beef with the breadcrumbs, garlic, seasoning, parsley and oregano.

3. Mix well with damp hands and make 10-12 balls.

4. Cut the mozzarella into 10-12 chunks.

5. Flatten each meatball and press a piece of mozarella into the centre. Gather the meat around it and pinch to make sure it is sealed.

6. Heat the oil in a large frying pan and fry for around 10 minutes, turning occasionally.

7. For the sauce Fry the onion in the pan juices until softened.

8. Add the tomato puree, orange juice, chopped chilli, stock roasted red peppers and vinegar.

9. Bring to the boil, then using a hand blender, puree the sauce a little.

10. Return the meatballs to the pan and simmer for 25 minutes until cooked through.

11. Just before serving add the olives.

12. Serve with spaghetti and a ton of freshly grated parmesan.

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