bunyip's Profile

From: Melbourne, VIC Australia

Joined: December 27th, 2009

About me: I've been cooking for over thirty years, and I can remember the days before EVO, couscous and (ghasp!) microwaves. My cookbook collection reflects this personal and national gastronomic history. My own cooking has actually got simpler over the years, and I can do much of my repertoire without looking at a recipe. But I still love collecting cookbooks, although these days I'm a bit over food porn with great big colour photos - I really prefer food writing to recipes.

Favorite cookbook: The Cook's Companion

Salmon with macaroni from A Year of Good Eating: The Kitchen Diaries III

Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping. I... read more >

recipe reviews (225)
book reviews (106)
useful review votes (103)

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bunyip's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Eat - The Little Book of Fast Food

By Nigel Slater
Fourth Estate - 2013

Hardly a recipe at all, in the finest Slater tradition. I used 350g diced chicken thigh meat for two people and 1 teaspoon paprika. Bear in mind that the mushrooms will shrink - better to use what looks like too many.

Fast and delicious. I serve with rice, which takes longer to cook than the chicken!

useful (0)  

I originally used pearl barley because spelt was unobtainable and I substituted some brussels sprouts for the cabbage leaves. Well, Nigel is always encouraging you to tinker with his recipes, isn't he?

I have now made it with spelt. Still delicious, but a lot more expensive.

Delicious no-fuss Friday night food. Definitely going into the repertoire.

useful (1)  

I will definitely make this again. It used up the offcuts of lasagne sheets that were in the freezer (what I buy is too long for my dish) and cherry tomatoes and snags that I happened to have handy. As usual with Slater's recipes I varied the quantities of ingredients without any ill effects.

Needs to be covered with tinfoil for at least half the cooking time so the top doesn't burn.

useful (1)  

Sort of a slow stir fry. Pan fry the steak briefly then set it aside while you get the halved salad onions browned, ad the halved tomatoes and cook covered until soft. Thickly slice steak and return to pan for a few minutes.

That's all. I served it with polenta for lack of any better ideas, crusty bread would have gone well. And I was using a very tender piece of steak.

useful (1)