Blog Archives - Page 10 of 17 - Dominique Rizzo

4 Simple Tips for Back to School Snacks

Back to school snacks can be a minefield for so many of our children having intolerances to wheat, gluten, nuts, dairy, preservatives and additives, so a fail proof way to keep them safe and healthy is to make all your snacks, treats and meals from scratch. By making everything from scratch you are guaranteed that you will know exactly everything that is in all of your meals depending on what your children can and cannot eat.

Here are 4 Simple Tips for back to school snacks:

Kids love things that they can grab and go so prepare fruit and vegetable sticks with healthy dips, make your own chips by brushing pita or mountain bread with a little oil and a few salt flakes and pop them into a packet, try slicing potatoes very thinly and spraying with olive oil then drying them out on a baking try lines with baking paper and in a moderate oven until roasted and crispy.
Sweet muffins are great but substitute the sugar for stewed fresh fruit and a small amount of honey for sweetness using coconut juice or milk alternatives for dairy intolerances.
Home-made muesli bars and grain slices are great packed with seeds and fruits and can keep fresh for weeks in airtight containers in the fridge.
For hot days freeze yoghurt so that it will keep for longer or enjoyed as a frozen treat!

Click here for my delicious healthy Spelt and Coconut Slice

If you would like some top tips for Back to School Breakfasts click here

3 Simple Tips for back to School Breakfasts

0 Comments/in Blog/by Dominique Rizzo

Cooking and creating back to school breakfasts, healthy meals to keep the kids interested can sometimes be daunting, so I have come up with some tips to help keep you sane in the kitchen and keeping your kids happy healthy at school and sitting at the dinner table.

A great way to make a healthy change is to see what kids love to eat and then adapt these store bought, highly processed foods into healthy home baked goods.

Kids usually love the sugary breakfast cereals and a sweet start to the day, so to make your own fabulous cereal start by buying whole grains like oats, rice puffs and unsweetened flakes and combine them with a little honey and pure apple juice tossing them until covered and then baking them in a moderate oven until toasted and golden, you can then add your kids favorite dried fruits, nuts and even put a special toy hidden in the bottom of the container.
Try eggs baked in a muffin tin with grain bread as a base and filled with spinach, tomato and cheese, or use soft whole grain flat bread or mountain bread to make a breakfast burrito using lean ham, a little cheese, tomato, spinach and some scrambled eggs, toast this my placing the burrito in between two fry pans over moderate heat on the stove until toasted if you don’t have a toasty machine.
Frittatas, omelets and egg muffins are a great start and can include all sorts of vegetables and even leftovers.

Here is a great little back to school breakfast fritatta recipe to get you started!

Bacon, asparagus and parmesan frittata
Serves 2
Prep time 15 minutes
Cooking time 15 minutes
Olive oil Cooking spray
1 bunch of asparagus, trimmed and cut into 3 cm lengths
1 small red onion, thinly sliced
150g button mushrooms, thinly sliced
100g trimmed bacon, diced
100g grated parmesan cheese
2 eggs
2 egg whites
¼ cup milk or water

optional
2 tablespoons fresh chives or parsley, chopped
Salt and pepper

Heat a large 27cm non stick frypan over a moderate to low temperature, Spay in some of the olive oil and add in the asparagus, red onion, mushrooms and bacon. Fry for 3 minutes until the
mushrooms start to soften. Whisk the eggs with the milk, herbs and season with salt and pepper. Pour this over the vegetables and cover with a lid. Cook for 10 minutes until the eggs are slightly
firm to touch.
Serve with 1 piece of wholemeal toast / ½ toasted bagel / ½ toasted muffin or 1 flat bread.
Accompany half the frittata with wilted spinach and sliced fresh tomato.

For healthy back to school snack tips click here

5 Top Tips to get the most from your ham

0 Comments/in Blog, IGA Christmas Campaign/by Dominique Rizzo

A good quality ham can make your meal festive whatever the season. Here are my 5 top tips to get the most from your ham! For inspiration, I have linked to this post to a fantastic glazed ham recipe and a perfect Ham Lentil and vegetable soup recipe to try if you manage to have any leftovers!!!!

There is definitely an art form to cutting or carving a ham especially one with a bone in it. To carve, use a sharp thin long carving knife to cut slices of ham away from the bone, this will ensure you have even slices that are the full size of the ham. Follow the grain of the meat, laying the slices on a platter as you go and working around the bone. Turn ham over and repeat on the other side.
Megan Rizzo Photography
To store a cooked ham pre and post-baking, wrap the ham in a calico cloth, or a clean piece of sheet that has been soaked in a vinegar solution of ¾cup of white vinegar with 1 ½ litres of water. This will keep the ham moist and stop it from drying out.
To serve ham warm on Christmas day, you can prepare it the day before. Cover with cling wrap and refrigerate until you are ready to bake and glaze it.
Leftover ham on the bone can be covered in a vinegared cloth and then refrigerated for up to 2 weeks. If you are keeping it for that long, rinse out your cloth every 3 days with the prepared vinegar solution, to keep the ham moist.
You can keep leftover ham in the freezer for up to 6 weeks although it is perfect to add to soups, scrambled eggs, omelettes, sandwiches, salads, pasta, fried rice on pizzas and wherever else you want that delicious smoked flavour.

Check out my How to bake Glazed Ham video here.

The Taste of Korea – Good Food & Wine Show with Chef Dominique Rizzo

0 Comments/in Blog/by Dominique Rizzo

There is not a Korean BBQ in sight when Chef Shin takes us into his Hansik slow food kitchen at the Good Food & Wine Show with Chef Dominique Rizzo guiding the audience through each step of his cooking revealing the wonderful world of flavours of thistle pickles and kimchi that are synonymous with the taste of Korean food.

The essence of Hansik Cooking

Hansik is Nature
Earth is the source of life for man. Thus, the healthiest nourishment for man is earth’s natural foods, nurtured by the sun, rain, and wind.
Slow …… aged over time
Hansik is the ultimate slow food
The age-old practice of naturally fermenting food gives a deep and complex flavor to foods such as kimchi and jang (fermented sauce).
Vitalizing ……with seasonal ingredients
Spring is the son of new life when nature generously provides us with fragrant vegetables and herbs. The mountains and fields are covered with a variety of different namul (wild-greens, herbs and sprouts) and young vegetables that are harvested for cooking.
Harmonious Balance …… microcosm in a bowl
Korean cuisine is characterized by the balance and fusion of Five Cardinal Colors of blue (靑), red (赤), yellow (黃), black (黑), and white (白). These five colours, called obangsaek, also represent different spatial and seasonal elements, as well as the Five Tastes – spicy, sweet, sour, salty and bitter.
Rustic …… the feel of home
Hansik is unpretentious and humble. With its roots in peasant cookery, hansik consists of a wide range of hearty soups and stews that satisfy the stomach and comfort the soul.
Labor of Love …… in every bite
Hansik is prepared with great care and attention. Ingredients are always finely diced or shredded, then seasoned and mixed by hand. Taste is determined by the deft feel and skill of experienced hands. In Korea, we call this the ‘work of mother’s fingertips,’ which is the secret ingredient behind the flavorful and easy-to-consume hansik dishes.

More about Chef C.H. Shin

Chef Shin is the Owner and Chef of “Joo Ok”, a contemporary Korean Restaurant in Cheongdam-dong. “Joo Ok” is a Restaurant recommended by MICHELIN Guide Seoul 2017.
Chef Shin was invited to the Gala Dinner at the 2016 World Hansik Festival hosted by the KFF; in 2014–2015 he was Chef at Michelin Japanese Restaurant ‘NOBU’ Miami Branch.

Check-in for a Taste of Korea at the Good Food & Wine Show with Chef Dominique Rizzo, with recipes for two of the amazing dishes on the menu.

Gondeure jangajji yukhoe pastry (Korean-style beef tartare with pickled vegetables) is the first one.

The Taste of Korea is unique in this dish of Gondeure jangajji (pickled thistle) yukhoe (beef tartare) pastry, which is a pastry garnished with yukhoe. The seasoning is made from onion jangajji (pickled vegetables), Gochu-jang (red chili paste), and Gochu-jang aioli sauce that softens yukhoe and adds both the delicious and sour taste. Gochu-jang mixed with Gochu-jang aioli gives the soft taste and texture. Added with the dried yolk and gondeure jangajji (pickled vegetables), it gives the deep and savoury taste. Inspired by authentic Korean food, the use of puff pastry is considered to be pleasing to the taste of Australians.

Ingredients (for 2pcs):

– Baked pastry (2ea)
Garnish
– Korean beef eye of round (5g)
– Nutritious leek (0.5g)
– Pine nut (0.5g)
– Yolk powder (0.5g)
– Gondeure pickeled vegetables (1g)
– Onion pickled vegetables (1g)
– Gochu-jang aioli (1g)
– Gochu-jang sauce (1g)

Steps:

1. After cutting a puff pastry into 2cm in width, bake them on a butter paper in an oven at 180-degree for about 20 minutes. Then cut them into 2cm x 6cm-sized pieces.
2. Peel and mash eye of round.
3. Chop nutritious leek.
4. Mash Gondeure pickled vegetables and onion pickled vegetables, and remove moisture from onion pickled vegetables.
5. Measure and mix mashed eye of round, nutritious leek, onion pickled vegetables, Gochu-jang aioli, and Gochu-jang
6. After putting Gochu-jang aioli at each end of the puff pastry, place the mixed ingredients (from step 5), then put Gondeure pickled vegetables, pine nut powder, nutritious leek yolk powder on the very top.

The second recipe is Jjimdak kromesky with Neungi mushroom

This dish is braised chicken with hawk’s wings mushroom. Jjimdak (braised chicken in soy sauce) kromesky (fried croquette) with Neungi mushroom is a croquette made by frying mashed jjimdak and chicken feet, with the bread powder added. The dish gives the jjimdak taste with Ganjang (soy sauce) soaking into the soft stuffing inside the fried croquette. The dish sauced with Cheongyang red pepper sauce removes the fried dish’s typical greasy taste with its sourness. The kromesky is topped with bread crumbs dusting and Neungi mushroom powder to add to the autumn vibe.

Ingredients (for 2pcs)
– kromesky (2ea)
– Chicken drumstick (1,500g)
– Boneless chicken foot (750g)
Seasonings
– Bulgogi sauce (250g)
– Water (250g)
– Flour (1g)
– Egg (1g)
– Breadcrumbs (1g)
Garnish
– Cheongyang red pepper sauce (10g)
– Grana Padano (3g)
– Neungi mushroom powder (0.5g)
Steps:
1. Peel and remove fat from a chicken drumstick, and wash and remove moisture from chicken feet
2. Boil chicken drumstick, chicken foot, Bulgogi sauce and water in a pressure cooker
3. Once the ingredients (from step 3) boil up over high heat, continue to boil them over low heat for about 30 minutes.
4. Separate the soup from solid ingredients once they cool down
5. Tear the boiled chicken drumstick, and mash the chicken feet until the texture is softened enough for chewing
6. Gradually boil down the soup over low heat so that the soup gets suitably seasoned
7. Mix the chicken drumstick, meshed chicken feet, and the soup, and put them in a 2cm-high square tray inside a refrigerator.
8. Once they get hardened, cut them into a suitable size, cover the pieces with breadcrumbs, and fry them.
9. Once they are fried, cover them with Grana Padano cheese.
10. Place Cheongyang red pepper sauce on a plate, them put the cooked kromeskies on the top.
11. Lastly, sprinkle Neungi mushroom power on the kromeskies.

Getting the Best from Travel

0 Comments/in Blog/by Dominique Rizzo

Getting the Best from Travel: How the World Sleeps

Traveling may be rewarding, but it comes at a cost. Aside from the money you need to spend, you also incur sleep debt while on the road. In fact, Smarter Travel revealed that taking long-haul flights can make you lose several hours worth of sleep due to jet lag.

This is not even counting the sleep debt you incur when you reach your destination. Aside from the hours that you will spend out and about exploring your surroundings, crossing time zones can also take a toll on your body. WebMD estimates that one day is needed per time zone you cross in order for you to adjust to the new schedule. This means the hours of sleep you can potentially lose will pile up with each passing day, and therefore your body may not be able to adjust fully before you head back home. Upon arrival, your system will once again need to recover from the change in time zones (deep breath).

Unfortunately, not getting enough rest during your holiday can take a toll on your body and your mind, making you more lethargic and susceptible to a variety of illnesses. However, the National Sleep Foundation reckons that it is possible to catch up on sleep. It cited a study by Harvard Medical School that proves that there is no way to take back lost sleep no matter how many hours you rest afterwards. Although, what you can do, is to minimize the impact of what The Blonde Abroad describes as the feeling of having your body in one country but your mind in another. In homage to your love of travel, here are some tips from different parts of the world on how to recover from lost sleep.

How the World Sleeps

Leesa reveals that Germans believe that fresh air is the key to restful sleep. In fact, they even leave their blankets hanging outside their homes during the day, believing that the sheets will be able to absorb the rejuvenating powers of the fresh air so they can sleep better at night.

The British supposedly have a habit of sleeping naked. Studies have shown that low temperatures can help people get better sleep. Not wearing clothes means you can stay cooler, which can make it easier for you to nod off more quickly.

Alternatively, you can take notice of the Spanish as they are renowned for their afternoon naps. Time states that this tradition originated from farmers, who spent afternoons resting after busy mornings. Due to the body’s circadian rhythm naturally fluctuating during mid-afternoon, taking a nap then can also help you re-energize.

Of course, a good night’s rest is not the only thing you will need during your holiday. Eating well is equally important. Check out our ‘Five Healthy Travelling Tips’ article to find out how you can maintain healthy eating habits even while on holiday.

Image credit: Flickr

The art of food at “Tastes Like Sunshine” with Chef Dominique Rizzo

0 Comments/in Blog/by Dominique Rizzo

Are you in Rome or Brisbane? That’s what you will be wondering as you listen to Chef Dominique Rizzo in her featured presentation, transporting her audience to Italy with her detailed description of her perfect Italian meal in the “Tastes Like Sunshine” art exhibition at the Museum of Brisbane.

For a fresh take on the art of food, the “Tastes Like Sunshine” exhibition offers a truly different perspective in its presentation not only of a fabulous selection of works by acclaimed artists Eliabeth Willing, Sean Rafferty and Carol McGregor, but also a delightful audio recording of Brisbane’s Top Chefs talking about their most favorite meal.

Museum of Brisbane Art Gallery

Tastes Like Sunshine - Chef Dominique Rizzo Perfect Italian Meal

Chef Dominique’s Perfect Italian Meal

Dominique’s passion for Italian food and the influence of her Sicilian grandmother resonates in her dulcet tones in announcing the Italian names of the delicious dishes and describing each one in sensuous detail.

It is truly a taste of Italy that tastes like sunshine.

Close your eyes, savour the sounds and imagine the flavours and colours in her “Perfect Italian Meal”, watch on YouTube “Chef Dominique Rizzo at Museum of Brisbane – Art and Food”

Artwork and audio of the five top Brisbane chefs are by the talented acclaimed artist Elizabeth Willing.

Tastes Like Sunshine - Brisbane's top chefs

Brisbane’s Top Tastes like Sunshine Chefs

Art by Elizabeth Willing

Food & Wine Storyline with Chef Dominique Rizzo

0 Comments/in Blog/by Dominique Rizzo

If you think it’s all strawberries and ice cream at the Ekka, then think again. At the Food and Wine stage, it is everything from kangaroo damper to edible flowers to gelati, to native fruits, to dagwood dogs, to gnocchi and sausage making, mixing it up with Country & Western singers, our fabulous boys in blue.

That’s what the Food & Wine Storyline at the EKKA in 2017 with Chef Dominique Rizzo is all about.

Food & Wine Storyline with Chef Dominique Rizzo - Sarah basila herbs

Sarah from Basilea Living Herbs

Food & Wine Storyline with Chef Dominique Rizzo - Chef Ben King and Chef Dominique Rizzo

Chef Ben King – Head Chef at Putia Pure Food Kitchen

JBS Butchers

Food & Wine Storyline with Chef Dominique Rizzo - Gabrella of Gelato & Co Winner of the Gelati competition with Chef Dominique Rizzo

Gabrella from Gelato & Co, Winner of the Gelati competition

Food & Wine Storyline with Chef Dominique Rizzo - Green Leaf Bag, Helen & Dominique Rizzo

Helen, Greenleaf Bag

As the host of the Food & Wine Stage in the Woolworths Pavillion, Dominique welcomed her fabulous guest presenters by day and then cooked up a storm at night for her special “Dinners with Dom“.

Manildra Meat Company

Food & Wine Storyline with Chef Dominique Rizzo - Rainforest Bounty

Lyn Vicary, Rainforest Bounty

Dominique’s shares with you two of her favourite recipes from this year’s EKKA that will be easy for you to cook at home and enjoy with yourwww.kullillaart.com.au/coo-ee-cuisine-bush-food-kitchen-recipe-book and friends.

1st Recipe

Dale Chapman from First Food Co (Aust) Pty Ltd

Straight from Dale’s Cooee Cuisine cookbook is a native spice rub rubbed onto a kangaroo fillet. Showcasing a wattleseed damper sliced into thin slices for the finished creation of a kangaroo bruschetta.

Native Spice Kangaroo Damper Bruschetta

Ingredients:

½ tbsp. ground cumin

1 tbsp sea salt

1 tbsp white pepper

1 tbsp ground pepper berries

½ tbsp. chilli peppers

2 tbsp ground lemon myrtle

2 tbsp dried finger lime

2 tbsp garlic powder

2 tbsp native mint

2 tbsp toasted coconut

Kangaroo fillet

3 cups self-raising flour

½ cup extra self raising flour

1 tbsp baking powder

1 cup powdered milk

½ cup soda water

2 tbsp wattleseed

2 cups oil

Steps:

Wild Spice Rub:

Combine all ingredients in a bowl.

Kangaroo:

Add olive oil to make a wet mixture to brush over kangaroo fillet.
Salt and pepper kangaroo.
Cook kangaroo in a hot pan for 10-15 minutes.
Let rest and slice thinly.

Damper:

Sift flour, add wattleseed, fold in soda water, adding more if you need it.
Very quickly combine and dust surface with extra flour and knead.
Make into shape of a loaf and bake in a moderate oven for 10-12 minutes.
Slice into 1cm slices, brush with oil and char grill.

Assemble: Assemble kangaroo onto char grilled damper. Add rocket and serve.

Our very talented country and western singers on the Food & Wine Storyline:

Food & Wine Storyline with Chef Dominique Rizzo - young guy Country and Western singer

Country and Western musician

Food & Wine Storyline with Chef Dominique Rizzo - Felicity Kircher

Country & Western singer, songwriter, musician Felicity Kircher with her father Robert

2nd Recipe

“Dinner with Dom” recipe:

Pasta curls with Italian pork sausage, sage, radicchio and parmesan

Ingredients:

750 grams pork and fennel sausages
150 grams thick-cut pancetta, diced
2 brown onions, peeled and diced
6 cloves garlic, peeled and finely chopped
1 medium carrot, diced
3 celery stalks, finely sliced
2 bay leaves
1/2 teaspoon dried chilli flakes
1/2 tablespoon fennel seeds
2 tablespoons tomato paste
400 ml red wine
600 ml chicken stock
400 grams tinned crushed tomatoes
3 sprigs rosemary
2 sprigs oregano
salt and pepper
60 ml extra virgin olive oil
Fried sage
Radicchio baked with honey garlic dressing
Shaved parmesan

Steps:

Remove the skins from the sausages and crumble the meat. Discard the skins. Heat a heavy-based pot over medium heat, then add the sausage meat and pancetta. Fry until the sausage meat is golden brown, stirring every few minutes.
Add the onion, garlic, carrot, celery, bay leaves, dried chilli and fennel seeds. Stir in well. The vegetables will sweat a little and ease all the crusty, caramelized pieces from the bottom of the pot.
Continue to cook gently for 15 minutes, stirring every few minutes, until the vegetables are soft and slightly caramelized. Add the tomato paste and red wine and bring to a simmer. Add the stock, tinned tomatoes, rosemary, and oregano and continue to simmer for about 45 minutes on low heat, until you have a thick, intense sauce consistency. Cook the pasta according to packet instructions.
When cooked, season the ragu carefully (the sausages will already be salted), then add the olive oil and the cooked pasta. Bring the pot to the table.

The people in the know about the Food and Wine Storyline:

Qld Police

Food & Wine Storyline with Chef Dominique Rizzo

Anooska Tucker-Evans, The Courier Mail

And the best behind the scenes team ever:

Maggie Hollingdale

The Woolworths Pavillion at the EKKA

Where it all happens: the Woolworths Pavillion at the Brisbane EKKA

5 Top Reasons for Taking Business Lunches Out of the Office

0 Comments/in Blog/by Dominique Rizzo

Why will these 5 Top reasons benefit your business, your staff and yourself?

You deserve the best – Not only is it healthier to take a break from work, due to the fact that you eat in front of a screen and it impacts on your digestion, but it is also much more social. Anyone who has travelled to Europe will discover that most people will go out for lunch, taking a genuine break even a glass of wine and returning to the office with a clear head, well nourished and ready to tackle the rest of the day.

Saves you dollars – Many restaurants/cafes offer lunch specials or deals which gives you an opportunity for a substantial meal and a beverage for a great price. They run efficient services to offer you a lunch in 30 – 40 minutes to meet the demands of diners on a set lunch break.

Improving Client relations – Another great benefit of taking time out of your day to have lunch is that bonding with clients or consultants over lunch can be the key driver to getting them to sign the bottom line. Adding to that, having lunches with clients helps to reaffirm the relationship and assist in retaining clients, as people tend to be far happier when they are eating and drinking in a relaxed environment. So to seal the deal or get that contract over the line maybe an invitation to lunch may be the way to go.

Better for your digestion – Taking a page from some of the healthiest diets in the world, the Europeans tend to have their biggest meal at lunch, being then able to work it off for the rest of the day. Also looking into digestion, research shows that being relaxed and in a relaxed environment is much better for your digestion than sitting at a desk wolfing down your lunch in a mad panic to get it finished before getting back to work.

General well being – lunches outside, at the beach or on a park bench, can have such a dramatic impact on people’s emotional wellbeing and attitudes towards work. Eating sandwiches with the sun on your face, feeling a light refreshing breeze, chatting to a group and engaging in conversation can really help refresh you and refocus your mind for the afternoon ahead.

Brisket Your Way – 6 Hot Beef Dishes To Die For

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Move over mince Bolognese,

Brisket Your Way – 6 Hot Beef Dishes To Die For,

is coming to town.

I am a huge fan of anything that involves one pot cooking and I am especially happy when I can cook one recipe and then use it for so many other dishes. Any way you eat it you will love its full flavoured sauce and it is an absolute winner when served at parties.

6 Hot Beef Dishes

Brisket

Sliders

Pasta Sauce

Lasagna

Rissoto

Pizza topping

Brisket Your Way Recipes

Italian Style Slow Braised Beef Brisket Recipe

Preparation time 15 minutes / Cooking Time 5 hours / Serves 6-8

2 tablespoons of extra virgin olive oil

3kg Beef Brisket

2 onions, finely diced

2 stalks celery with diced

1 carrot, peeled and diced

2 cloves peeled garlic crushed

4 anchovies

2 bay leaves, 2 branches of rosemary, 3 stems of fresh thyme ( tied together)

6 fresh basil leaves

500ml bottle red wine

1 x 400g tin crushed tomatoes

3 tablespoons tomato paste

2 litres Beef stock – enough to cover the brisket

1/4 cup balsamic vinegar

Salt and pepper to taste

Method

Option 1 in the oven

Preheat the oven to 120°C. Heat the oil in a large, deep heatproof casserole and brown the brisket all over. Remove and set it aside. Into the same dish add the onions, celery, carrots, garlic, anchovies, herbs and basil and fry briskly until everything is well browned. Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar.

Mix to dissolve the tomato paste then place the brisket on top, cover with a lid or foil and place in the oven for 6-7 hours until the meat is tender. This may take a little more given the size.

Option 2 on the stove top

Heat a large stock pot large enough to fit the whole brisket or you may need to cut it in half. Add the olive oil and brown the brisket all over, remove it and set it aside. Add the onions, celery, carrots, garlic, anchovies, herbs and basil and fry briskly until everything is well browned. Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar. Place the brisket back into the pot and then cover with a lid and bring to a boil. Reduce the heat to a simmer and cook for about 6 hours until the meat is very tender and can easily be pulled apart.

Serving Suggestion: After slicing it into portion sizes, serving the brisket with mash potato, rice or vegetables.

Recipe for brisket sliders:

Method:

Shred the meat and pile it into crusty bread rolls.

Serve with Gremolata Mayonaise, a traditional type of fresh olive oil based dressing made from parsley and lemon that is often served with slowly braised Osso Bucco.

Recipe for brisket pasta, lasagna, risotto sauces:

Method:

Cut the brisket into small pieces and serve it as a ragu.

Remove the brisket from the pan or pot and break up the brisket by using a fork to tear apart the strands of meat until shredded.

Reduce the sauce by about 1/2 until the sauce is quite thick. Then mix the brisket back into the sauce making sure that the meat is covered with sauce.

You can cook this ahead of time and then easily reheat the brisket in the sauce.

Serve with your favourite Pasta, Lasagne, Risotto, Pizza.

Gremolata Mayonnaise Recipe

Makes 1 cup

This is perfect to serve with the brisket especially serving it in a crusty roll. Here I have teamed it with a whole egg mayonnaise to make a zesty accompaniment again you can use this for just about anything.

1 cup real egg no sugar mayonnaise

1 cloves garlic, minced or run through a press

salt and freshly ground black pepper

zest of 1 lemons

juice of 1/2 lemon

¼ cup finely chopped parsley

Method:

In a bowl, mix together the mayo, garlic, lemon zest and juice and a salt and pepper to taste.

If you would like to taste Chef Dominique Rizzo’s to die for brisket, you can simply by joining Dominique at her degustation dinners at The QLD Ekka in 2017.

A sustainable kitchen garden – making a menu from your mulch

0 Comments/in Blog/by Dominique Rizzo

The following guest blog post is by Dominique Rizzo from Pure Food Cooking, Channel 10’s “Ready Steady Cook” and “The Circle”…

“A sustainable kitchen garden – Making a menu from mulch” was originally published at 1 Million Women some years ago.

Life is busy! I feel that this year is flying past with the blink of an eye. When I am out and about I often get asked what I cook at home and am often embarrassed to say that I indulge in the simplest of cooking and quite often live on vegetable soups, loads of grilled, poached or baked seafood’s, and fabulously fresh salads and vegetable dishes made with ingredients that I manage to pick from my brothers garden next door…. my little patch of herb and vegetable paradise is in the making.

Most of us are doing our best to grow our own little patch of produce and it’s wonderful if you are just managing to have only a couple of pots of herbs as gardening as I have found out does require a little or even a lot of effort to reap the benefits.

Working in my own sustainable kitchen garden I have come up with some great ideas on how to make the most out of what you grow, avoid wastage and even save money. Fresh herbs are fantastic to use in all cooking, salads, drinks and even desserts and tend to be very seasonal so when they come on take advantage of the abundance of these few simple ideas.

Using the harvest from your sustainable kitchen garden:

Herbs

Blend your herbs in a food processor with a little oil and freeze in ice cube trays, remove when frozen and then store in plastic bags or plastic containers, use the cubes to flavour soups, sauces, stir-frys or even to add to a dressing of olive oil, vinegar and a squeeze of lemon. Any combination of herbs are ideal for tossing with steamed vegetables, dressing steamed or baked fish, chicken or seafood or mixing through boiled potatoes with a little mayonnaise, low-fat yoghurt or sour cream.
Try making pesto’s with a variety of different nuts and of course some sharp parmesan, this can also be frozen and is a great pasta sauce standby.
Make your own fresh dried herbs, nothing like what you buy in the supermarket and are easily done by placing them onto a baking tray and allowing them to sit in a very low oven of about 40 – 50 overnight. Simply, scrunch up the herbs and store them in jars.

Lettuces are fantastically easy to grow and if you are not on top of them they soon start to flower, so get in while the leaves are young and sweet and use the leaves for wonderfully fresh salads. You can also lightly steam them and dress with olive oil and lemon or sauté the leaves with a little butter, garlic, prosciutto or bacon and top with toasted fresh breadcrumbs for a delicious side.There is always lettuce soup, a quick light soup combining garlic, onions, lettuce, homemade chicken stock, simmered until the onions are softened and garnished with fresh parsley and a dollop of sour cream or yoghurt.

Home grown tomatoes have the most amazing flavour, they make great fresh sauces and keep well packed into sterilised jars, tomato and chilli jam makes a great gift for you chilli-loving friends and helps you get stuck into that chilli bush you have full of that fiery flavour. Tomato, apple and rosemary jelly is superb as a spread on fresh scones or pikelets and ideal as an accompaniment to sandwiches and of course a kitchen is not home without a spiced tomato relish, it is a must in any one’s fridge or pantry great served with cold meats, barbecued meats, on sandwiches or tossed through chopped vegetables with a little oil before roasting tomato relish.

Lemons make fresh and vibrant table decorations piled high in glass vases with fronds of rosemary or thyme, squeeze the juice and zest the skin and freeze for use in drinks, homemade lemonade, lemon curd is delicious and easy to throw together for a country breakfast served with pancakes or spooned onto tartlets for a delightful afternoon tea with friends. Lemon zest and juice is perfect for adding to dressings, marinades, baking, and is ideal blended with garlic and fresh herbs rubbed into lamb, fish, or chicken.

Preserved lemons are quite expensive but very easy to make. Wash your lemons and then make a cut through the middle and then into quarters keeping the lemon intact. Pack each of the lemons with rock salt then fit them into your sterilised jar, I love adding, peppercorns, a stick of cinnamon, a bay leaf, some cloves and a star anise for a real middle eastern flavour. Alternate the jar with salt-filled lemons and more rock salt then fill the jar with lemon juice until the lemons are covered. Secure the lid tightly then sit in a dark place for up to 7-8 months. These make well received Christmas gifts, or just a thank you to a friend and why not wrap a little preserved lemon recipe for a wonderful Moroccan salad or a tagine, around the jar.

One of my other favourite recipes is for my divine lemon and fennel relish , it is an amazing accompaniment to fish, chicken, pork or lamb and goes beautifully with cheese, or tossed with freshly steamed asparagus or beans for a zesty side dish, this relish also makes good use of that excess fennel which tends to grow endlessly.

For a sustainable garden to work for you, you need to use it and keep on using it. So grab those empty jars that I know you have stored away for a rainy day and start cooking. The gift of food is something very special and is always well received from my family who have everything they need in the material sense and love eating. Receiving a basket or jar of homemade goodies from anyone for me is a real treat, you know that a lot of love and thought has gone into each and every mouthful.