Easter Baked Eggs in Spicy Tomato Sauce

The egg is a symbol of Easter for Christians as it represents new life or re birth as Jesus rose from the dead.
As well as millions of chocolate eggs that are available for you to consume, have a look at some other ideas for eating eggs at Easter.
Shakshuka or eggs in purgatory has it origins in Tunisia, some say and Israel likes to claim it as theirs It is also similar to Mexico Huevos Rancheros. So whatever its origins it is so delicious and far more exciting than scrambled eggs or bacon and eggs.

The basic common ingredients are onion, tomato and eggs,and it is served in the pan it is cooked in.
A delicious dish of eggs cooked in a spicy tomato sauce is so satisfying great for all,simple and quick.

If you are having an Easter brunch with family and friends this is a perfect dish to cook. The sauce can be done way ahead and the eggs popped in just before you are ready. If serving to children or guests who don't like spice just adjust accordingly

Serve it with some of your favourite toast to dunk in the egg or warmed pita bread.

Experiment with many different recipes adding bacon, minced meat, spinach, eggplant for a heartier dinner meal. Serve a salad as a side . This will serve 2 or 4 people depending on appetite and whatever else you have with it.

 2 tablespoon Rylstone olive oil

 1 finely chopped onion
 2 cloves finely chopped Garlic

 1/2 red capsicum finely chopped
 8 black olives sliced

 at least 2 Anchovies more if you love them
 1 teaspoon chilli

 1 teaspoon cumin

 1 Tin chopped tomatoes

 4 eggs
handful of chopped coriander and parsley
good chunk of feta
To serve pita or toasted sourdough

Heat the oil in a pan and add the chopped garlic onion and capsicum and cook until onion is transparent. Add the anchovies these will melt into the mix. Add the tomatoes, olives and spices
and leave to simmer for a couple of minutes stirring the mixture. You may season with salt and pepper at this point. Make four wells and add the eggs.
Traditonally you are meant to eat only when the whites are cooked and yolks are runny.
If you would like it slightly more cooked than this cover the pan for a minute. It is nice to have a bit of runny to dip your toast or bread into.
Garnish with chopped herbs and feta .Take your pan to the table.

Spicy Beef Casserole

The weather has turned ! After a glorious May of sun filled days and low to mid twenties temperatures, winter has finally arrived. Cold wind and snow on the alps, our minds turn to warm comfort food, stews braises and casseroles.
This beef casserole is quick easy and adaptable. The slow cooking guarantees tender meat and a rich sauce. It can be made the day before and will probably taste the better for it.
You can add vegetables or peppers and chilli for a bit of variety.


1 kg Beef chuck or blade
Rylstone Olive Oil
2 onions finely chopped
3 cloves garlic
2 teaspoons cumin
2 teaspoons coriander
1 1/2 teaspoons paprika
1/2 teaspoon all spice
1 cinnamon stick
zested rind of an orange
440 can tomatoes
2 tablespoons tomato paste
700 mls beef stock
S&P to taste


Heat the oven to slow 160C
Chop the beef not too small, 2 inch cubes.
Heat the oil in a covered ovenproof casserole dish .
Add the beef and cook in batches until just coloured, keeping the temperature on medium to high. Remove and set aside.
Add the onions and garlic to the pot and cook until just translucent.
Add the stock, tomatoes, tomato paste and all the spices and stir through.
Bring to a simmer before returning the beef to the pot.
Place into the oven and cook for 1 1/2 hours. Remove give it a stir and add the orange zest. Return to oven for approx another hour or until meat is tender. Taste and adjust seasoning. All ovens vary so cooking time is only a guide.
The cut of meat usually determines the cooking time, but the cheaper cuts are best and do require at least 2 hours cooking .

Spicy Beef Casserole

Thai Vegetable Pastie with Yoghurt Sauce

I will be in Thailand as this goes to print, to source some fabulous cooking schools and gourmet walking trips through the unknown parts of Bangkok and Chiang Mai. I hope to get a great Food Tour organized for next year, so watch this space. There is a lot of  eating to do and I have set myself, a pretty hectic schedule.
Before leaving I thought I would get in the mood  and make this little vegetable pastie probably more like a samosa without the right pastry. I used puff pastry and Yellow Curry paste from the Spirit House. There are many store bought curry pastes, use a green if you like, slightly different taste but still a little chilli and Thai ( sort of ) You could use an Indian Curry paste as well, medium to hot
The yoghurt sauce is a fabulous and very versatile . Wait till the summer barbeque, delicious with lamb and chicken too.

2 tablespoon oil
1 onion finely chopped
1/2 red capsicum
2 potatoes peeled and chopped
200 gams chopped pumpkin or sweet potato cut into 2cm pieces
1 carrot
2 cloves garlic
2 cm piece chopped ginger
1 tablespoon tomato paste
30 grams curry paste or 1 good tablespoon
2 tablespoons chopped parsley
2 tablespoons chopped coriander
Puff pastry sheets thawed in fridge
1 egg

Yoghurt sauce

1 cup plain Greek style yoghurt
2 tablespoons pine nuts
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 clove crushed garlic
1 tablespoon chopped coriander
1 tablespoon chopped mint
1 tablespoon lemon juice


Make the yoghurt sauce first and keep in the refrigerator.
Toast the nuts in a pan until slightly golden on a low heat. If you don't happen to have pine nuts slivered almond would do. Add the ground cumin and turmeric and cook until fragrant about 1 minute.
Remove from the stove and  cool . Process until finely ground.
Add the remaining ingredients and give a quick pulse to combine or use a hand mixer. Check seasoning, maybe add a little salt.
Set aside.


Heat the oil in a wok or large pan. Add the curry paste and stir until fragrant. Add the onion and garlic and coat in the spices. Add the rest of the vegetables and tomato paste and stir through.
Add one cup cold water, and bring to a simmer, cover and cook for 10 minutes.
Remove lid and add chopped parsley and coriander. Stir and keep cooking until liquid has evaporated. If you find the vegetables aren't cooked and water has evaporated add more water, until they are cooked.
Set aside and cool.
Preheat oven to 175C
I used a bowl turned upside down to mark a 15cm circle on my pastry sheets. Of course if you want to serve them as finger food use a smaller cutting guide.
This mixture will make 6 large pasties.
Divide the mixture into six and place an amount on each pastry circle. Work one sheet at a time at a time, if you find this easier.
Pull pastry up to centre and crimp together with your fingers.
Place on a baking paper lined tray and wash with the beaten egg.
Cook for 15 minutes or until pastry is golden.
Serve with the yoghurt sauce and a chutney if desired.

Casserole of Spicy Pork Spareribs

This Asian dish is a real family favourite. The addition of the steamed vegetables at the end makes it a complete meal even the little ones would enjoy. You can serve it with rice to make it go further of course. I have made it with Beef ribs and Beef shin, which is often sold in Asian butchers as Osso Bucco. I only ever use veal in my Osso Bucco though!
The Asian butchers also sell Beef asado, which is just another name for ribs, but the term is actually used all over South America for a barbeque. The best thing about shopping at the Asian butchers is the price !! They trim all their meats of fat and don't charge to do it, like the western butchers. So if you have one near you give it a try. They are usually located very near an Asian grocer, well worth a visit to stock up on all your pantry goodies,  and ingredients for this dish and much cheaper !
The pork ribs I use are often sold as pork rashers, as opposed to American ribs. They have a lot more meat on them, but you will have to trim them a little of fat.
I haven't added any salt as the black beans make it salty enough !

1-2 kilos fresh meaty pork spareribs or rashers, trimmed of fat. You can also cut the rind off at this stage or leave it for diners to remove themselves. The rind comes away very easily, when cooked.

2 tablespoons minced ginger
3 cloves crushed garlic
2 tablespoons Chinese black beans not rinsed. ( they are sold at Asian supermarkets in cry vac packs on the shelf )
3 tablespoons sliced shallots
1 stalk of finely chopped lemongrass
2 cups chicken stock
2 tablespoons white wine vinegar
1 tablespoon Japanese rice vinegar
1 tablespoon Chinese cooking wine 
1 tablespoons dark brown sugar
2 tablespoons mushroom soy sauce
Chilli this is entirely up to you, 1 teaspoon will give it a little kick that children could tolerate, go for a bit more if you like your food a bit hotter. Remember its not a chilli dish though, don't put too much in as it will overpower the Asian flavours.
4 tablespoons canola or peanut oil
Vegetables of your choice, you may use a combination of any of the following
snow peas, mushrooms , asparagus, capsicum, onions, green beans, baby corn, onions, carrots, zucchini.
Simply prepare the vegetables as you would for a stir fry and set aside. 

Preheat the oven to 180C
Trim your ribs of fat and chop into nuggets. Heat the oil in a wok and fry the pieces of pork until browned. Don't crowd the pan too much , work in batches. Set aside.
Chop and prepare the ginger, garlic, black bean, shallots, chilli and lemongrass.
Heat the oil in a heavy casserole dish that you are using, and fry all of the above. Add the ribs to this mixture.
Combine all of the liquids in a jug, mix together and pour over the ribs, mix in and cover.
Lower the heat to 160C and put the casserole in to cook for 1 hour .
Remove the casserole from the oven and layer your choice of vegetables over the top  and replace the lid. Return the casserole to the oven for a further 15 minutes, when the vegetables will be steamed.

Moroccan Meatballs

The humble meatball, loved all over the world, is also known in every language by a different name . The terms we are most  familiar with Kofta, Kefta, Albondigas are just as delicious made from beef, chicken, pork or lamb and also fish. The variation of spices and additives depend entirely on the cuisine of that country and how they serve their meals. The common thread is only that the main ingredient is minced meat or fish. They are easy, delicious, freeze well and always better the next day.
This little dish would probably be served as a tagine and part of a banquet, if we were in Morocco.
Serve with rice, couscous yoghurt and harissa.  Harissa, is a spicy chilli based condiment used all through Morocco and Tunisia. It is readily available these days in a tube, or can, and keeps very well for a long time. You can make your own and keep in the fridge with a cover of oil on top!
If you happen to be visiting New York go and visit one of the three Meatball Shops !


1 kilo lamb mince
1 finely chopped onion
2 cloves chopped garlic
1/4 cup chopped parsley
1/4 cup chopped fresh coriander
1/2 tablespoon cumin 
1/2 tablespoon ground ginger
1/2 tablespoon paprika
1/2 teaspoon of harissa or  minced chilli ( if you are serving children or not sure of peoples tolerance to chilli you may leave it out and serve with the harissa on the side... experiment with the taste
1/2 cup of fresh breadcrumbs
salt and pepper

Mix all of the above in a large bowl and set aside, for at least an hour for the flavours to develop.

Tomato Sauce


2 tins chopped tomatoes
1 bottle of sugacasa or tomato puree
1 chopped onion
2 cloves garlic finely chopped
1/4 cup chopped coriander
1/4 cup chopped parsley
1/4 teaspoon harissa or garlic
1/2 teaspoon cumin


 Place all of the sauce ingredients in a  large saucepan or casserole pot and simmer for 30 minutes on low heat. Stir occasionally to prevent catching on the bottom.

Shape the meat mixture into oval shaped balls, and place on a baking sheet covered tray in the oven for 10 minutes, on 175C. This will set the meatballs and release some of the fat from the lamb.Remove from oven and place in the hot tomato sauce and simmer gently for a further 15 minutes.
Serve with the rice or couscous, dollop some yoghurt on top, a teaspoon of harissa and garnish with chopped coriander .

Sweet Potato and Cumin Soup

This hearty soup is almost a meal in itself. Its thick and full of flavour and is slightly Indian in taste. I serve it with pappadums and a cucumber and coriander yoghurt . The recipe makes a lot, it can be made well ahead of time and is fine to freeze. If you would like it a thinner consistancy pour some cream or milk into it just before reheating to serve.

1/3 cup peanut oil
2 teaspoons cumin seeds
1 teaspoon ground cumin
1 teaspoon of ground coriander
1 teaspoon of turmeric
1 medium sized onion chopped
2 cm piece of ginger pelled and chopped or grated
1 small red chilli seeded and chopped or a teaspoon of minced chilli ( if you don't like chilli leave this out )
3 cloves garlic chopped
2 stalks celery chopped
2 tomatoes chopped
2 large sweet potato approx 1 kilo peeled and chopped into rounds and halved or quartered
1 litre vegetable stock
1 cup yoghurt
1/2 cucumber peeled and seeded
handfulof chopped coriander
pappadums


Don't worry too much about the chopping, as once cooked, it gets pureed and blended.
Heat the oil in a large saucepan over a medium heat and when hot, add the ground spices and cumin seeds. Stir for a minute, the add onion,ginger,garlic and chilli if using. Stir this mixture for another couple of minutes .Add sweet potato, tomatoes, and celery. Toss through to coat with the spices. Reduce heat and stir frequently for 5 minutes
Add the vegetable stock and simmer until the sweet potato is soft.
Process in a food processor, blender or with a bamix until smooth. Return to saucepan to reheat. You may add more stock to adjust consistancy or add milk or cream.
I chop cucumber into small dice and add to yoghurt with chopped corainder.
Serve hot topped with yoghurt mixture and a plate of pappadums.