- Bob Hart's fried eggs
- Ceasar Salad on the Barbeque
- Neil Perry's Cantonese Food
- Parents furious over junk food apps
- Disability worker jailed for sexually assaulting patients
- Bob Hart's fried eggs, chorizo and avocado
- Bob Hart's Italian bread pudding
- Cars smashed, neighbourhood trashed at wild party
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What we're talking about
- you da man!! on Bob Hart's fried eggs Bob you da manTried your eggs this morning and they worked a treat.You really do have to be bang on the timing but great ... more
- Peter on Ask Bob Hart a food question Could you please advise me of your method for frying eggs. Thanks more
- Irene Munk on Bob Hart's Caesar Salad Dear Bob, you mentioned a Caesar salad dressing you make on Saturday 30-11-13 afternoon show can you please give it to me ... more
- Flora on Disability worker jailed for sexually ... This is such a terrible and shameful crime. It's just not acceptable in a civilized society. If only there were a better ... more
- Cynic on Disability worker jailed for sexually ... and the biggest abuser is the victorian govt who forces injured workers onto DSP and then ignores them for the remainder of ... more
- Steve on Disability worker jailed for sexually ... Actually, you'd be shocked at the sort of things that went on at one particular institution for disabled children. It was ... more
- Barbara Dixon on Disability worker jailed for sexually ... Satisfactory sentence for this grub but while service providers and the government continue to keep the abuse hidden people ... more
- Geoff on Disability worker jailed for sexually ... Is a good outcome no reports of it on the 6pm news ..... double standards our society a judge yesterday charged no jail and ... more
- Christine on Disability worker jailed for sexually ... Good outcome, dreadful that it can happen to the vulnerable in our society, can't help but wonder how often it happens and ... more
- dawn makowski on Bob Hart answers your questions Bob, I have heard that if you put vinegar on pork rind it makes it crackly, I always have a problem so would appreciate any ... more
- Helen Leake on Bob Hart's delicious recipes I missed the name of the eatery you wee discusssing this week. Could you please let me know. It was the Middle Eastern ... more
- Jane on Cars smashed, neighbourhood trashed at ... Welcome to Melbourne weeklies. more
- Polly on Bob Hart answers your questions Hi Bobthe American Hotel in Echuca serves a 12 hour slow roasted rib eye - the catch is that they ask how you would like it ... more
- Andrew on Bob Hart answers your questions Hi bob I am looking at purchasing a Komodo style grill and am seeking your advice on which is the best I am currently ... more
- Alan on Ask Bob Hart a food question Hi Bob,I just wanted to get your thoughts on the Saffire Grill and Smoker. I've been told that you are a proud owner of one ... more
- kristian white on The Perfect Steak Sandwich That sounds ok but it sounds like that's the way you like it and that's it. Where's the cheese,bacon,lettuce and tomato and ... more
- Carolyn Rees on Bob Hart's One-Pot Winter Wonder Can you please send me your casserole with sautted onion and chorizo recipe?Regards. more
- paddy on Bob Hart's way with Rhubarb Perhaps lemon and times should be clementimes more
- Mary MnKenzir on Butternut Pumpkin and Corn Chowder Oh my goodness Bob the pumpkin and Corn chowder is superb! Added a little Greek yoghurt which was really good but not ... more
- Leanne Chuter on Bob Hart's delicious recipes Oysters: i tuned in as you were talking about Oyster Stew. When we were in San Francisco last year we went to Hog Ilsand ... more
Chickpea Magic: An ingredient we treat unfairly?
If chickpeas sit around wondering how they are going to win our respect and affection, who can blame them? I mean, they are nutritious, versatile and, properly handled, quite delicious. But do we care? Not a bit of it.
There are all sorts of dishes we can make from chickpeas - a couple of them staples in more enlightened parts of the world: falafel, for example, which is one of the few dishes that makes vegetarianism tolerable. And hommus - another wondrous dish over which Israel and Lebanon recently fought a long and complex court battle, just to establish who really invented it.
Chickpeas are most commonly purchased in their dried form: a cup of these, soaked for around 8 hours, drained and simmered in 6 cups of water with a few veg until tender, is the basis for a terrific meal.
Or, easier still, a 400g tin of chickpeas, drained and rinsed, means they are ready to go, and can be the basis of a great meal. Try them, for example, in a nourishing soup with chorizo and silverbeet or kale - magnificent.
Sweat a finely diced onion, gently, in 2tbs of Extra Virgin olive oil for about five minutes, or until lightly coloured. Add a diced chorizo, allow it to sweat also, and then turn the heat to medium. Add 2 minced or pressed garlic cloves, a pinch of paprika, a pinch of cumin and toss together, stirring to coat. Add the chickpeas and 1/2 cup of vegie or chicken stock. Bring to a simmer, add about 500g of silverbeet or kale, sliced into wide ribbons, season and bring to a simmer. Stir to wilt the greens, and then cover and cook for about 5 minutes, or until the greens are tender. Check the seasoning. Divide between four soup bowls, add a cup of hot vegie or chicken stock to each and top each portion with a pinch of cumin. Eat with warm pita bread or sourdough.