I recently tried a new type of mash. It is a slight variation of the good old potato mash, but still quite tasty. It is cauliflower mash. Might not sound too appetizing, but I assure you, it is! Boil or steam the cauliflower until it is tender. Drain it and pop it in the blender. Once it is pureed, add some salt, pepper, butter and a few dollops of sour cream. Be careful not to add too much sour cream because cauliflower has a high water content and if you add too much sour cream, it will be very runny mash! (Trust, me – it was a mistake I made!)
Tim
I reckon it’s hard to beat a good sausage roll, and no-one makes better sausage rolls than the Old Bar Bakery on the NSW mid north coast. I did grow up in Old Bar, so it’s fair to assume that I might be just a little biased, but I absolutely love the flaky pastry and generous size of these sausage rolls. Smothered in tomato sauce, they are to die for. One is never enough, so make sure to get a couple if you ever visit.
Carly
SALT N PEPPER SQUID
This is my dad’s famous recipe. It’s quick and easy and seriously hard to beat in summer on the barbie! Serve it up with a nice salad.
What You Need:
2 squid tubes
Rock salt-enough to cover
Peppercorns-enough to cover
1T olive oil
Garlic or Chilli if desired
¼ fresh lemon
1. Cut open the squid tubes and score the shiny side (to prevent curling) 2. Cut into bite-size pieces 3. Marinate all ingredients for 30 minutes in a bowl. Place in the fridge. 4. Squeeze lemon into mix 5. Throw the marinated squid onto a sizzling BBQ hotplate and cook until crispy.
