I rarely have a lot of spare time on my hands, but when the weather gets cooler there is nothing better than long, slow cooking. One favourite dish is Slow Braised Beef Cheeks, and I know many of you feel the same way, as this is the most visited recipes on my website! I use a heavy based casserole, just large enough for the meat to fit into. Once the cooking process is done, and this can take up to 6 hours depending on the breed of the animal, allow the cheeks to cool to make it easier to trim any gristle. Another tip is to refrigerate the juices, this helps in removing the fat, then you can reduce juices to a syrup and gently warm to serve with creamy polenta. If this recipe is yet to make an appearance on your winter table, then wait no longer because believe you me, it's well worth the effort! -MB Read the rest...
Making the perfect risotto can be tricky, but there's a few simple things you can do to increase your chances of success! I use imported Italian risotto rice, which can be arborio, carnaroli or vialone nano. My favourite of all is the Ferron brand of carnaroli rice. I find that a wide, heavy based, deep sided frying pan, a good wooden spoon and a ladle for adding stock are the perfect tools for cooking a good risotto. Be sure not to rush risotto. Only add the stock a ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. The rice should be cooked through but still a little firm; it should not be chalky in the centre. I always add fresh lemon juice before serving too. - MB Read the rest...
July 12 2017
News
You might remember seeing some photos from Maggie's trip to Japan late last year? Well, what you might not have known was that she was there filming a 60 minute special with Foxtel, and that special is coming to your screens very soon! Tune into Foxtel's Lifestyle channel on Wednesday, August 2 at 8:30pm for MAGGIE IN JAPAN. Join Maggie and her backpack as she travels from Tokyo to Noto Peninsular and finally Osaka, inspired by her love of learning and the exciting new challenge of producing a Japanese-inspired feast for her friends back in the Barossa! Read the rest...
July 10 2017
News
Over the coming months, Maggie’s ice cream range will be appearing on shelves in a brand new outfit, so next time you’re craving her delicious ice cream be sure to keep an eye out for your favourite flavour in its fresh look. Read the rest...
You don't need a feast to have an excuse to make labne. It's perfect as a nibble, with salads or as an accompaniment to lamb, kid or poultry, particularly if you also add strips of preserved lemon. Labne is really just cheese made from goat's, sheep's or cow's milk yoghurt (choose a naturally made one as some commercial brands are too thin). This in particular labne is made with Apricot Jam, and is delicious served with some of my homemade granola and fresh seasonal fruit! -MB Read the rest...
