Tuesday, August 26, 2014

Lamb and Haloumi Salad

If you have been following our blog for a while you would noticed that I am a massive fan of lamb.  It is my favourite meat, and with Spring finally upon us, the markets will be full of beautiful cuts of this tender produce.

After a few months of winter warmers and the temperature finally beginning to rise again, the price of salad greens is dropping making it the perfect time to get out of the slow-cooking doldrums and freshen up with a salad.

This salad is super quick and a little something different, fresh, flavoursome and range of different textures to keep you excited.

Lamb and Haloumi Salad

Lamb Leg Steak (150g per person)
Baby Cos Lettuce
1 packet Haloumi
1/2 can Chickpeas
50g Cucumber Julienne
Red Onion
A handful of fresh mint (finely chopped)

3 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp dijon mustard
1 tsp brown sugar
Salt and Pepper to taste


  1. Preheat oven to 180 degree celcius. Cut pumpkin into 1cm cubes, lightly toss in olive oil salt and pepper and roast for 15 minutes. You want the pumpkin to be soft but still firm.
  2. Heat a fry pan to a high heat.  The lamb should be medium rare.  I cook these pieces for 2 mins on each side and the leave to rest for another 2-3minutes. The resting is very important so don't skip it.
  3. Slice the haloumi and fry on either side for about 1 minutes, it needs to be a lovely gold colour, then place aside.
  4. Allow your pumpkin to cool then toss with the rest of the salad ingredients.
  5. Mix the dressing ingredients together and then dress the salad and serve.
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Monday, August 4, 2014

Wednesday, July 30, 2014

Spatchcock Chicken with Gnarley Couscous

Yes I know you’re jealous. I got picked as the first guest blogger on Bread and Sniff it and you didn’t. Don’t fret; my food CV is quite illustrious. For example, growing up my brothers and I would polish off 2 maybe 3 peanut butter sandwiches during after-school BYC before sitting down at 6pm to a full fledged man sized dinner with a loaf of bread at our feet to make our dinner into a sandwich. At university a standard meal in our 1st year flat would consist of mince, dolmio and tinned tomatoes in a pan with 6 guys hanging around for multiple mince sammies. And tonight, I drove home from work, picked up a 15 pack of BBQ chicken nibbles and polished them off whilst driving the 10 mins to get home. In a manual. Which I must say is not the safest way to drive, or eat. These high end food experiences have made a lasting impression on the luscious Bread and Sniff It ladies. I have known and loved these girls for years and am often in awe of their food creating (and consuming) abilities. Therefore, I am super stoked to have been invited to contribute to what is a beautifully substantial food blog. So big ups to them, and keep doing your thing. In the mean time all you aspiring foodies, get to the back of the line. Danny aka Swinnas aka Breadhead is in the house.

If nothing else, my stories of gluttony highlight that I have always loved being full. Thankfully these days I put a lot more time and effort into the process, rather than the result. Geographically speaking I am a kiwi living in the UK. Oxford to be precise. Food, cricket, tunes and the sea are the 4 staples to my diet with a casual dose of Harry Potter to round out the top 5. I have eaten my way around Asia, India and parts of Europe and am now in the process of doing the same in the UK although I am temporarily halted by an infatuation with scotch eggs. Am I a natural chef? No. But I love to cook, I love to eat and I can follow a recipe. After a good five years of getting involved in the kitchen, I now treat recipes like a 20/20 batting order. Chop it, change it and throw in anything you think will work. Unless you’re talking pastry or baking. In that case stop being a show off and follow the rules. Who do you think you are?!

This recipe originates from Nigel Slater, a legendary chef who is unfortunately as boring as bat shit. The spatchcock chicken is not a new idea but it is a lush way to cook a whole chicken quickly and evenly. The lemon and thyme ensures the meat is moist and will taste epic. Surprisingly though with a whole chicken on show, the couscous makes this meal. Letting it cook in the all the fat, oil, lemon juice and gnarly cooked bits that are left in your roasting tin is genius. Then basically add whatever you feel works. Rocket is right at the top of my list closely followed by feta, cucumber, tomato and red onion. A pretty handy batting order that.

1 x whole chicken (medium sized)

1 x lemon
1 x head of garlic
Olive oil 4 tbsp
Salt n Pep
Couscous 250gs
500mls Chicken stock
1/4 red onion
1/4 Cucumber
1 x Tomato

1)Preheat the oven to 200C. Lay the chook on the chopping board, get a heavy, sharp knife and cut through the backbone of the chicken, opening it out flat. Then place skin side up in an oven tray.

2)Mix together the lemon juice (keep the skins), olive oil, the leaves of 4 thyme sprigs and a dash of salt n pep and drizzle all over the chicken. Quarter the leftover lemon skins and tuck under the chicken along with the individual cloves of a head of garlic. Throw a couple more sprigs of thyme in and around the chicken, you can never have too much herbs after all.Place in the oven for 40-45mins.

3)In that time all you need to do is cut the tomato, cucumber and red onion into salad sized bits. So chill, have a drink and try not to spoil your appetite with peanut butter sandwiches.

4)Once the chicken is golden brown on top and the juices run clear transfer it along with the garlic to another tray slash plate and wrap in tin foil to rest.

5)Put 500ml good quality chicken stock into the roasting tray and heat. Scrape up all the charred goodness on the bottom of the tray. Once satisfied poor all the liquid into a bowl with the couscous and cover for 10mins. Don’t stress if you feel there may be too much liquid. It is. The couscous we are after is not the lovely fluffy kind. We want it moist and stodgy, exploding with lush chickeny goodness

6)After 10 mins, mix the rocket, feta, cucumber and tomato into the couscous and season if necessary. Serve up and don't you dare shy away from the roasted garlic cloves. Enjoy.

Note: Bread optional.

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Tuesday, July 22, 2014

Spicy Chickpea Patties, Hummus and Flatbreads

It’s fair to say that if I’m not participating in the act of eating I am contemplating my next meal.  My wise friend Daniel Swindells said to me after a comprehensive conversation about his meal plan for his shift at work: “structure is crucial”.  I don’t know if it’s normal or whether I associate myself with people who are also food fanatics, but it seems perfectly reasonable to map out your working day primarily around lunch and the snacks in between, doesn’t it?
It’s this passion for food which drives most of my days.  Even when bursting at the seams I find myself thinking forward “Hmmm what’s in the fridge...oooh this would be yum if I pick up some...”.  I just love it. 

With the winter months in full force though, it’s becoming increasingly difficult to bother going to the supermarket.  I thrive at the fruit and vegetable markets every weekend and generally I use this bounty as my staples for the week.  So on a lazy night I ponder what can be done with two lone cans of chickpeas – the only canned goods to be seen.  Ready Steady Cook pays off and what I came up with was nutritious, scrumptious, and made with a few solid cupboard staples.
2 can chickpeas drained – set ½ can aside
1 onion finely diced
1 clove garlic grated
½ cup natural yoghurt
1 cup breadcrumbs
1 tbspn cumin powder
½ tspn cayenne pepper
Handful fresh coriander/parsley chopped
1.    Pulse chickpeas in food processor until roughly chopped. Put into a bowl and add all remaining ingredients. Stir until well-combined
2.    Roll into patties (size of your choice) and place on a tray with  greaseproof paper into the fridge for around 20 minutes

Meanwhile while these are setting you can get onto your homemade Hummus and Flatbreads
Remaining ½ can of chickpeas
¼ cup oil
Juice of 1-2 lemons
Clove garlic grated
1.    Blend all ingredients together well.  Add more oil/lemon juice to get desired consistency.  I added ¼ block of feta because it was in the fridge which was an epic add-on.  Leave out of the fridge
250g self raising flour
1 tbspn salt
1 tbspn baking powder
250g natural yoghurt
1.    Using a blender (or by hand) combine all ingredients till you have a dough – don’t over do it in the blender, just combine
2.    Kneed for about a minute adding more flour if needed
3.    Divide into 6 equal pieces and roll out to a side plate size approx.  Using greaseproof paper to separate them to stop sticking
Once done here fry the patties in oil for 4-5 minutes on each side or till golden brown.
Alternately cook the flatbread on a DRY, high heat for a few minutes on each side or until they are lightly charring and puffing.
Im a huge platter fan and like eating with my fingers so serve this all up on a platter and ENJOY
Just a side note - once again the meat no meat debate arose between Mel and I so the next night I had all the same but added smoked salmon and avocado.  It was divine – it could definitely go down as a brunch option, add a poached egg = lush.  So if you have a ‘must-have-meat’ policy in your household I would highly recommend giving this add-on option a try.  So many nutty, fresh, spicy flavors you won’t regret it. 




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Monday, July 21, 2014

New Bread And Sniff It Logo!

With two authors on the Bread And Sniff It website and after just having passed our four year anniversary, we thought it was time for a change.

With the help of the wonderful Stacey Bancroft, author of The Blushing Teacup, dear friend, and design extraordinaire we have a new logo!

We wanted to change the logo to something that represents both Zen and myself. We have also added simple menu items at the top of the page to help you find your way around the site.

What do you think of the changes? We want to hear from you!

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Tuesday, July 15, 2014

Good Chef Bad Chef - North African Couscous Soup

Have you ever watched the show, Good Chef Bad Chef?

I have and I love it.

Two chefs, both who love food, one who makes a "bad chef" recipe and then other who makes a "good chef" recipe.

I LOVE BAD CHEF.  He reminds me of myself. Let's cook it in butter, let's use oil and refined sugar and all those delicious things. I understand about clean eating, paleo, organic ingredients and whatever other latest health food craze is abuzz. But if I have to choose between a brownie made of dark chocolate or one made with cacao, black beans or sweet potato puree, I know what I am going to choose.

I distinctly remember the day I watched Bad chef make this recipe. Bad chef has his own name of course, but I am too lazy to google search it right now, so today he is just Bad Chef. It was a north african inspired lamb soup, that used couscous to thicken it. It was everything I love about morrocan food, spices, heat, fresh herbs, yoghurt drizzled on top.

When I made it a few weeks ago I inhaled it and labelled it the best soup I have ever had. Always a big call. Even my son loved it.

Try it out when you next have a cold, or are cold, or hungry, or bored. Just cook it....immediately.

North African Couscous Soup (adapted from here)


250 g lamb pieces, (i used a lambd leg steak)
½ cup couscous
1 medium onion, finely chopped
4 cloves garlic, crushed with salt
1 tsp ginger, grated
½ cup fresh coriander, chopped
1 tsp. ground coriander
1 tsp. ground cumin
¼ tsp. all spice
1 tsp. chilli powder
1 tsp. sweet paprika
400 g crushed tomatoes
2 green chillies, finely chopped
1 tbsp. honey
100g chickpeas (I used canned ones)
1 lemon, zested
800 ml chicken stock
salt & pepper to taste
olive oil

To Serve
1 cup baby spinach, chopped
½ cup mint, chopped
½ cup parsley, chopped
1 lemon, juiced
  1. Heat some oil in a large soup pot and brown your lamb pieces. I cut into small half centimetre chunks.
  2. Add spices (ground coriander, cumin, all spice, chili powder, paprika and salt and pepper, and cook until spices become fragrant.
  3. Add the onion, garlic, ginger, fresh chilies, lemon zest and honey. Fry until the onion is soft.
  4. Add stock, canned tomato, chickpeas bring to the boil.  Once boiling reduce heat to a slow simmer and cook for a further hour or until the lamb is tender.
  5. Remove pan from the heat and stin through the spinach, mint, parsley and lemon juice. (i would add the lemon juice slowly till it reaches the acidity you like.
  6. Add the couscous and let sit for at least 3 mins so that the couscous swells, this will thicken the soup for you.
  7. Serve drizzled with yoghurt, and if you like add flatbread with garlic butter.

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Tuesday, July 8, 2014

Winter Warmers: Mushroom Soup

Soup, it’s something we all look forward to in the chilly winter months and really the possibilities can be as endless as your imagination.  Delicious hearty soups can be made with vegetables you find in your fridge and canned foods in your pantry, not to mention the sometimes forgotten noodle soup options which can be delicious, quick and often low in fat.

Mushroom soup is not something I’ve considered an option before but on a rushed morning a couple of weeks ago I had a personal moment of weakness and brought a pre-made soup from the deli for lunch.  Don’t get me wrong, by no means am I a food snob, or guru, I just get a bit sketched out reading all the extra ingredients and ‘flavouring’ that go into what should be a simple vegetable soup.  As it turns out, my moment of weakness turned into an absolute moment of clarity.  I love mushroom soup.

Immediately I research mushroom soup recipes and ask Mel how she makes hers as I remember she made it once in our flat in Melbourne (secretly I thought it looked rank and didn’t try it).  Taking ideas from here and there I come up with this and I tell you what, it’s glorious.  Not exactly healthy once you’ve added all the naughty bits on top but winter is about the delectable naughties.  You wouldn’t usually sit down with a big bowl of steamy soup any other time of the year, so don’t sweat the small stuff and lap it up (with lots of buttered bread!)

2 tbspn butter
1 tspn flour
Lug olive oil
1 red onion finely chopped
1 tbspn thyme
2 minced garlic cloves
1 cup milk
5-6 Portobello mushrooms cleaned/sliced
400g button mushrooms cleaned/sliced
1 litre stock
1 handful parsley chopped

1. Melt butter first then add flour and continually stir to cook out the flour and make a paste (this is called a roux).  Add olive oil then onion, thyme, garlic and milk and cook on low continually stirring till onions are clear and the ingredients have combined to a nice thick sauce

2. Add all of the mushrooms and cook down on a medium heat for around 10 minutes

3. Add the stock and season.  Bring to boil then turn down and leave to simmer stirring occasionally for 20 minutes

4. I like a chunky soup so blitz half and leave the other half as is.  Return to the pot, add chopped parsley a squeeze of fresh lemon juice and your good to go

This earthy, rich creamy soup is luscious as is but to take it to the next level (I’m all about the next level) I fried off some bacon bits, added a dollop of sour cream and sprinkled with parmesan cheese.  Serve with toast or indulge in a fresh loaf and you’ve reached that next level for sure.

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Tuesday, July 1, 2014

VIDEO POST: White Bread Rolls

Have you ever done something and knew that all of your close friends are going to make so much fun of you when you did it?

Well four years ago I started this blog, with dreams of world food domination and that very first post, gave me a sick feeling. Some people were supportive, but most just used it as another opportunity to make fun of me.  For those who don't know my friends, that just means they love me.

For a while now I have wanted to make a video recipe.  And this year, with Zen now helping to ease the pressure of having to post all the time, I thought why not try it.

What has resulted is the video below. It's not perfect, it needs work, I am not a video editing, sound person guru.  But I am very proud that I set myself a challenge and completed it. Check it out below, and please leave comments on the video. Tell me what you love, tell me what you hate, tell me that you never want to speak to me ever again.



500g Bread Flour
7g packet of dry yeast
1.5 tsp caster sugar
2 tsp salt
3 tbls Olive oil
300ml lukewarm water


Check out the video it's only 5 mins of your time.

This recipe was adapted from BBC Good Food
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Wednesday, June 25, 2014

Stuffed Pork Meatballs

Everybody loves meatballs! Covered in rich tomato and roasted capsicum sauce with overboard amounts of parmesan and garlic bread to mop up the rest, it’s a winter winner.
Meatballs are a simple and relatively quick dish. 2 pans. 1 bowl. Minimal time spent watching/stirring/disturbing...the longest process is rolling the meatballs but if you have yourself a glass of wine and some sweet tunes it’s very therapeutic.  
It's taken me a while to master the meatball. With the tendency to become dry easily or break up in the sauce there is a fine line to perfection. As Mel mentioned in her recent post practice does make perfect and I've found that baking the meatballs in the oven cooks them perfectly keeping in moisture, shape and sealing in the beautiful flavours.  The anchovies and roasted capsicums take this sauce from amazing to outstanding!
I have to admit that the idea for the feta stuffed balls came from a recent MKR episode. But that’s the beauty of cooking and what I absolutely love. Being inspired by others and knowing that you can create and recreate anything you desire.  I'm always asking my fellow food lovers if they have anything to share with me, Mum for old family favourites, reading cookbooks and watching food TV (you either love it or hate it).  Its all inspiration for future meals.  So remember to always be the master of your domain with the knowledge that even a kitchen fail can be one step closer to perfection. 

500g minced pork (lamb or beef)
Clove garlic
1/4 onion very finely diced
1/2 cup breadcrumbs
1 egg
Feta/pitted olives (optional)
3 cloves garlic
3/4 onion finely diced
1/2 chilli
3-4 anchovies
3/4 cup diced roasted capsicums
1 tablespoon oregano
2 tbspn balsamic
2 tins chopped tomatoes

1. Mix meatball ingredients together. Divide into halves; halve again, then each ¼ into 4 balls to make 12. Roll meatballs with wet hands and poke a hole with your thumb in the middle for a small piece of feta or a pitted olive

2. Place these on a lined baking tray, rub with olive oil and into a preheated 180c oven for 15 mins (if you’re indulging in garlic bread this is good timing for this to go in too)
3. For the sauce heat a large frying pan with olive oil. Finely dice onion garlic and chilli. Fry onion till soft, add garlic, chilli, anchovies and capsicums. Add tinned tomatoes and balsamic 5 mins later, bring to the boil, season to taste then simmer
4. At this stage the meatballs should be done. Place them in the pan and wrap them up in the juices and let simmer, jiggling the pan occasionally. These should take another 10 - 15 mins which is perfect timing for cooking your spaghetti and making a side salad
5. Once plated, sprinkle with parmesan and chopped flat leaf parsley or finely sliced basil leaves.
 Absolutely delecta-ball



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Tuesday, June 17, 2014

Chicken in a Creamy Mushroom and Herb Sauce

Cook Meter: Intermediate
Cook Meter: $$ (if you don't have the herbs)
Running with our winter theme, there is something I love about a sauce that slowly simmers away. Pairing it with a silky mash it instantly takes me back to winters as a child, rugged up by the fire and that heavy feeling in your stomach knowing that you will be delightfully full for hours to come.

In an effort to always create a sauce reduced and thick enough that it slathers the meat rather than runs off it, I have been prone to overcook the protein, especially chicken. It wasn't until recently that I have perfected the art of getting a beautiful sauce without having rubbery chicken.  

I guess this just comes from years of practice. Those of you that love to cook are probably thinking, duh... didn't you know that. But no, unfortunately I did not.  The simple trick is browning your chicken first, take it out of the pan, and set it aside. Then continue making your sauce with the pan juices.

 I love cooking in the same way I love the IT industry.  If you are willing to, there is always something to learn. Maybe that's why Nanas are the most amazing cooks, they have had years to perfect their recipes, to fine tune the flavours.

After making this recipe I think I have finally got it right, so I hope you enjoy.

Chicken in a Creamy Mushroom and Herb Sauce


Oil and Butter to coat pan.
4 Chicken thigh Fillets
Flour to coat the chicken
1 brown onion, sliced
2 cloves of garlic, crushed
1 sprig rosemary
2 sprigs thyme
a handful basil leaves
1/2 white wine
1 cup chicken stock
1/2 cup thickened cream


  1.  Melt about a teaspoon of butter and olive oil in a pan, and turn the pan to a medium to high heat, and brown your chicken.
  2. Remove from the fry pan and then using the pan juices saute the onion, and garlic until the onion becomes translucent.
  3. Add mushrooms, rosemary, and thyme and cook for about 2-3 minutes until the mushrooms start to brown.
  4. Add the white wine and let it fry off until the alcohol has evaporated, and then add the stock and cream.
  5. Simmer the sauce until it has thickened, then put the chicken back into the pan and simmer until the chicken has cooked.
  6. At the end toss through the basil leaves and serve with mashed potato.
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