Polenta – With grilled radicchio and mushrooms!

Robin Boyle Dinner, Italian, Main course, Vegetables

Many years ago in a traditional but stylish Italian restaurant in Melbourne, an older Italian-born waiter who had worked there for many, many years told us about his obsession with polenta. His favourite combination was to serve it with mushroom ragout. His polenta was cooked for about three quarters of an hour in lots of water, and stirred constantly to …

Olive’s Salmon Patties – An Easter Treat!

Robin Boyle Australian, Dinner, Fish & Seafood, Main course, Traditions-Feasts

We weren’t a religious family, but our mother, Olive, would always make salmon patties (sometimes with tuna) for our evening meal on Good Friday. It was her excuse to make them – we loved them so much. While I had good recollection of the ingredients and how they were made, I had to resort to my sister, Jan, to fine …

Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!

Robin Boyle Dinner, Italian, Main course, Vegetables

Our Canadian friend, Roger, was staying with us for several days in Melbourne. He offered to cook for us one night and thus produced this delicious and very easy version of baked eggplant, a variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). He served it with lemon flavoured pasta, which was a perfect foil for the richness of …

Steamed Fish – Cantonese-Style!

Robin Boyle Chinese, Dinner, Family, Fish & Seafood, Main course, Vegetables

My father was a naturally gifted cook – years ahead of his time in terms of experimentation and sophistication. He loved Chinese food, one reason being that his first job (at age fifteen) was at Chung Gong’s greengrocer in Launceston. Through the protective owners he developed a taste for Cantonese cuisine, acquiring useful cooking skills along the way. Every few …

Vegetable Variations – Broccolini, Cauliflower & Broccoli

Robin Boyle Australian, Dinner, Main course, Vegetables

When there are beautiful vegetables in the markets, it is the time to experiment. In this post we include three ideas based on the brassica family. Use the methods as indicated or create your own. Broccolini Steamed with Silver Beet What could be simpler. Select delicate leaves of silver beet and remove some of the stems if they are too …

What’s in the Fridge? No. 10

Robin Boyle British, Dinner, In the fridge?, Main course

A braise of sausages, vegetables, lemon and bay leaves With a forced layoff from posting of a few months due to surgery, we return to Olive’s Kitchen with another post in the series “What’s in the Fridge?”. Not only is one of us largely incapacitated but we are also currently having a significant amount of work done to our house …

What’s in the Fridge? No. 8

Robin Boyle Australian, Dinner, In the fridge?, Main course, Red meat

Lamb Leg Roasted in Chutney Slow-cooked lamb recipes are everywhere, with many celebrity chefs publishing their own version. Their recipes sound exotic and magical, offering special results; and generally they do. However, you don’t need an exotic recipe to produce a wonderful result. Try this surprise method then experiment with your own versions. Don’t be surprised if this is up …