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

9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating

The Complete Beverley Sutherland Smith Cookbook

By Beverley Sutherland Smith
Lansdowne - 1987

Easy, but you've got to watch that it isn't overcooked - depends on the size of the fillets. The mustard cuts the richness of the pork. Goes well with mashed spuds, strangely enough.

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Orange/tomato sauce. Ribs baked plain for 30 minutes to ged rid of excess fat.

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When buying the forequarter chops for this I tell the butcher I'm making Irish Stew, which of course it isn't because of the carrots and mushrooms. I reduce the quantities of everything because I'm only using 4 chops and I think the suggested amount of liquid is too much anyway.

Mandoline definitely required for preparation.

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One of my regular soups, I make it in the pressure cooker which cuts preparation time down from nearly two hours to about half an hour. Red lentils cooked in chicken stock, then add sauteed onion, finely diced potato and chopped tinned tomatoes and cook some more. Add parsley before serving - the finely sliced frankfurts suggested by the author are quite unneccessary.

Keeps well for days, but is inclined to thicken.

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Absolutely my favourite meat loaf. Not cheap because instead of being cooked in a tin it is cooked on a tray, wrapped in bacon. Grated apple and potato make it very moist. Fantastic for sandwiches.

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The curry powder in the flour with which the chops are dusted is what does it. After frying add apples and currants then cook with the lid on - cannot dry out.

This recipe is over 20 years old, the cooking is done in butter. I've tried using oil, it's not the same.

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Dead easy, just a suitable piece of veal studded with garlic and rosemary, browned and pot-roasted in white wine. Takes nearly two hours. Leftovers make delicious sandwiches.

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You just steam the fish. It's the sauce, shallots reduced in white wine and water, then add finely diced peeled tomatoes and cook till soft, add basil and demount with butter. Scatter a few salt crystals on the fish before spooning sauce on top.

The basil can be omitted and it's still delicious.

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Dirties quite a few bowls and pans! Not quick, you spend about an hour chopping and frying before cooking the filling for 2 hours.

I do this the day before, then top it with mashed potato instead of puff pastry. Well worth the effort!

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