It’s easy to see why corn fritters are a staple in so many cafés – they’re delicious. They’re also surprisingly easy to make. I find they’re just the ticket for a lazy Sunday brunch or a light family dinner. Plus, they’re a sneaky way to up the kids’ vege quota.
Simply wipe with a clean, slightly damp cloth or paper towel to clean mushrooms, as they may discolour if soaked in water.
The zest of any citrus fruit consists of the outermost rind or skin only. Avoid the pith or white part beneath as it is bitter.
Rubs, either wet or dry, are made with a combination of herbs and spices and applied directly to meat before cooking.
Testing Jam for Set
Place a saucer in the freezer for a few minutes. Spoon about a tablespoon of hot jam onto the saucer and allow it to cool. Push your finger through the middle of the jam. The jam should part and wrinkle.
Pectin is the key ingredient when it comes to making jam… it’s what makes jam set. Pectin is a carbohydrate found in the cell walls of ripe fruit and it is what thickens the jam.
Lana introduces this year’s delicious Autumn season recipes.
I love eating lamb when it’s cooked to perfection. There’s so much flavour you can almost taste the goodness of all the nutrients bursting out of the meat. Most people associate lamb with iron for energy but what else does it offer us nutritionally? I’ll hand over to our nutritionist to fill us in on the facts:
For cooking and handling lamb
Prior to cooking lamb have it at room temperature. Place meat flat side down into your pan. As a general rule of thumb, cook lamb between 180o
C - 200o
C. Once cooked rest your lamb five minutes for every 500 grams of meat. This allows the temperature to even out and causes the fibres to relax and reabsorb the juices.