Recent entries
- Sweet'n sticky 'chickety' wings
- What's in YOUR vegetable patch?
- Adrian's Ricotta and Herb Salad
- Adrian's Lovely Lamb Kofta
- Best-ever Bolognese sauce
- Honey Toasted Museli
- BIG Egg and Bacon Sandwich
- Adrian Richardson's Scone Dough
- RSS Syndicate this blog (XML)
What we're talking about
- Pru on Borlotti Bean Soup I sure hope you don't stick your fingers in this soup and lick them just as you do on the television program you are on - ... more
- MEXICAN on Canadian Beans with Bear Bacon Fart fodder,no thanks Adrian,pass. more
- MEXICAN on Canadian Beans with Bear Bacon Then go to bed and fart all night,Adrian aay more
- Terry McNuff on Adrian Richardson's BBQ Chilli Chicken I have just recently returned from Italy and naturally the pizza's were amasing. I found the base to be a lot lighter then ... more
- David on Adrian Richardson's Beef Stroganoff Recipe looks great!!! What does "cl" stand for when doing the stock? more
- gillian poulton on Adrian's Great Aussie Meat Pie I would like the yoghurt pastry recipe as well. I'm sure Adrian promised it would be on the web site!!! more
- vicki roberts on Adrian's Great Aussie Meat Pie I can't find the yoghurt pastry recipe on the website. Love your segment though. more
Adrian Richardson's Fondue Recipes
Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.
RECIPE 1: Cheese FondueTry this classic recipe for fondue, quick, easy and plenty of fun for the family & friends. You can spice things up by adding garlic, herbs or different cheeses, though not all cheeses suit fondue, just ask at your deli.
Ingredients
1 garlic clove
250ml white wine
250 gr Gruyere cheese, diced
250 gr Emmenthal cheese, diced
Black pepper to taste
3 tab kirsch
1 baguette cut into cubes
Method
- Rub the garlic around the base and sides of a heavy earthenware dish
- Pour wine into a bowl and boil
- Add cheese and stir until combined
- Stir in pepper and kirsch
- Don't boil or cheese will become thick and stringy
Keep warm (hot) whilst you did your bread into the fondue
RECIPE 2: Chocolate Fondue
What a great idea for dessert with a difference, melted chocolate, fresh fruit & berries, and cake all skewered & ready to dip hmmmm. Try and keep the chocolate fondue at around blood temperature any hotter and the chocolate will separate.
Ingredients
500 grams chocolate
200 mls cream
Method
- In a small pot bring cream to the boil
- Remove from heat & add the chocolate
- Stir until the chocolate has melted then serve
- If chocolate becomes to hard heat over gently simmer water
Adrian Richardson's Tripe
Adrian Richardson features on the Neil Mitchell Mornings Program every
Tuesday. Read and print his latest recipe here.
