Father and son team, Chris and Julian Parisi, are at Flemington Produce Markets every day as well as working with an extensive network of growers to source great fruit and vegetables. Here are some of my favourite recipes using Parisi fruit and veg.
Lebanese Cauliflower Like this recipe? You’ll love my online Lebanese cooking class! I love the deep-fried cauliflower often seen as part of a Lebanese mezze, but it can be a touch oily. So I usually roast my Lebanese cauliflower in the oven instead. Roasting gives the same great caramelised flavour with less mess and fewer […]
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
Lebanese Lemonade Like this recipe? You’ll love my online Lebanese cooking class! Homemade lemonade is a delicious treat and very popular in Lebanon, where – especially in summer – it’s a typical way to welcome guests. Lebanese lemonade is also called Batrouni lemonade after the resort town of Batroun in northern Lebanon, famous for its […]
Baba Ghanoush Like baba ghanoush? You’ll love my online Lebanese cooking class! There are two names for a Middle Eastern dip made from eggplant that’s been heavily roasted – ideally over an open fire or charcoal to give it an addictively smoky aroma – mutabbal and the better known baba ghanoush. Whether they’re different names […]
How To Segment Citrus Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Learning how to segment citrus fruit to create neat pieces gives dishes a professional finish. And they’re easy to create once you know how to segment citrus fruit. The same method is used to segment oranges, lemons, […]
How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]
How To Make Crispy Fried Shallots Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried shallots at home as they are quite different to (and infinitely better than) the commercially-available ones. Plus you end up with a pot of beautifully scented oil to […]
How To Make Fried Garlic & Garlic Oil Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s worth making your own crispy fried garlic at home as it’s quite different to – and infinitely better than – the commercially-available kind. Plus you end up with a pot of beautifully […]
How to Make Dried Turmeric Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Chef David Thompson showed me how easy it is to make ground dried turmeric (powdered turmeric) at home. Of course you can buy it but, as David says, “the perfume and taste of homemade dried […]
How to Make Dried Ginger Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Of course you can buy ground ginger (also called powdered ginger). But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of […]
