- Bob Hart's smoked trout pate
- Bacon-wrapped Grilled Rockling
- Classic Chicken Kiev
- Crumbed Mozzarella Wheels
- Quail in grape and verjuice 'bath'
- Lemon Pearl Barley Risotto
- Bob Hart's delicious recipes
- Duck legs braised in Madeira
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- Fiona Mackie on Bob Hart's golden syrup dumplings Forget cream - use custard...must be served with plenty of custard. more
- ian on Asian Salmon Burger Sounds fishy to me. more
- Laraine on Bob Hart's delicious recipes Hi Bob, I am wondering where I can find the chocolate cake recipe that you mentioned today?Thanks! more
- Brendon Conway on Bob Hart's delicious recipes I am seeking assistance in obtaining 2 recipes! The first one was mentioned on your programme one day last week - 10th March ... more
- laurie mcgrath on Bob Hart's delicious recipes hi there BobI am looking for your zucchini fritter receipe that Dee Dee has been raving about. could you please email it to ... more
- JAN on Bob Hart's delicious recipes Hi Bob,Can't find recipe for "Huey's best Fish & Chips" on 3AW website(given on Thursday 2/1/2014. Can you please supply it ... more
- Fran.Jacobs on Bob Hart's delicious recipes Hi Bob we would like get your recipe about your fich and chips with we heard on 3Aw on 02.01.2014Thank you more
- steve on Ask Bob Hart a food question Hi Bob,I got my ice cream maker from santa and i want to try out your pauls icecream recipe can you help me with this thanks ... more
- ross on Bob Hart's delicious recipes hi bob, cant find your pork belly recipe that is soaked in brine for 3 days. have the pork belly ready and waiting.Thanks more
- Richard on Short Cut Cherry Ice Cream A winner Bob, made it tonight using cherry brandy more
- Judie on Short Cut Cherry Ice Cream Can the short cut cherry ice cream be made without the machine?Thanking you more
- Pat on Bob's ice cream pudding I have been making hot plum pudding for Xmas in the last 30+ years because of tradition . It is always difficult to get ... more
- Eliza on Short Cut Cherry Ice Cream Thanks for the cherry icecream recipe Bob, have made it and also made anotherr icecream using crushed Crunchy Bars So ... more
- Peter on Ask Bob Hart a food question Hi BobHeard you talking about ice cream today using Paul's vanilla custard but I was driving and could not take note. Can ... more
- Eliza on Bob Hart's delicious recipes Hi Bob, I forgot to put complete email address in before. Please can you give me the recipe for the delicious sounding ... more
- 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
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.