July 29, 2012


This one’s for the Hungarian Grand Prix… goulash!


  • 500g chuck steak
  • 2 onions, sliced in half rings
  • 2 cloves garlic
  • 1 green capsicum, diced
  • 1tbsp smoked paprika
  • 1L beef stock
  • 1 tbsp dried marjoram
  • 1/2 tbsp caraway seeds
  • red wine vinegar
  • 2 tomatoes, diced
  • 1 tbsp tomato paste
  • 2 potatoes, diced peeled
  • ~150g risoni
  • 1 tbsp sour cream


  1. Fry onions, capsicum and garlic in some oil until soft.
  2. Add beef and brown.
  3. Add paprika and a quarter of the stock.  Reduce.
  4. Add marjoram, caraway, tomatoes, paste, glug of vinegar, salt and pepper.
  5. Cover with stock, lid and cook in low oven for 2hrs.
  6. Add remaining stock, risoni and potatoes (can be pre-cooked in microwave to save time).  Simmer until risoni/potatoes soft.
  7. Stir in sour cream.

Super Easy Pork Knuckle / Schweinshaxe

July 2, 2012

Chop 3 cloves of garlic, mix with oil in a small bowl.

Score the skin of the pork knuckle and rub with garlic/oil mix.  Liberally dust with salt.

Place in baking tray with 2cm of boiling water.  Cook in oven at 180C for 2hrs, topping up the water when necessary.

Re-wet knuckle with juices before draining water.  Coat knuckle with salt again.  Turn oven up to highest setting and crisp the skin right up.