Recent entries
- Bob Hart's other bits of beef
- Bob Hart's tasty guacamole
- Leek and potato soup
- Bob Hart's apple fritters
- Bob Hart's Bairnsdale Corn Hash
- Bob Hart's spicy chickpea burgers
- Bob Hart's spicy Korean wings
- Bob Hart's green chicken curry
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What we're talking about
- Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
- Christine Campbell on Bob Hart's Roasted Chilli Corn Hi Bob,You mention chipotle mayoin some of your recipes but, search as I may, I can't find the recipe on the ... more
- Robert on Ask Bob Hart a food question BobIs the DOOL for real?I can't find it anywhere online. Tried www.dool.com.auIt doesn't exist.Rob. more
- Charles on Bob Hart answers your questions Hello Bob,Could you please let me know what days and times you do talk back on radioRegardsCharles more
- Charles on Bob Hart answers your questions Hello Bob,I want to buy a gas Webber BBQ. Please advise what moders and features you recommend. Please advise also places I ... more
- Lindy Arthur on Ask Bob Hart a food question Afternoon Mr. Hart,I keep hearing your ad on 3AW - Dool? skillet. And I google the www.dool.com.au but do not come up with ... more
- David Bracken on Ask Bob Hart a food question Hi Bobplease tell me where I can find the frypan you are advertising on AW. I can't find it on the net.Thanks DB more
- susan on Ask Bob Hart a food question Hi Bob, Can you give me your toasted cheese sandwich recipe? I missed half of it today when I received a phone call during ... more
- Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
- Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
- Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
- Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
- Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
- Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
- Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
- Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
- judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
- Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
- Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
- Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more
Leftovers
BRITISH food writer Jay Rayner has been going on about left-overs - suggesting that in these straitened financial times, we have to make good use of every last bit of food.
He also points out that he likes leftovers, often, better than the dish from which they were left over in the first place. Especially, he loves bubble and squeak, which is a fine thing.
Actually, I make bubble and squeak cakes according to a recipe from a TV series, last year, from British cook Nigel Slater. But rather than simply eat them on their own, I serve them with grilled fish, grilled chicken, or with a fried egg on top and a few strips of bacon. Try this:
Take enough leftover (or new) mash to make four rough discs each about 7-10cm wide and a bit more than 1cm deep. But before you make them, wash and roughly chop 3 thick (or 6 thin) spring onions. Discard the green extremities and put the rest into a medium-hot pan with a generous chunk of butter and a drizzle of EV olive oil to prevent it from burning.
While the spring onions are cooking, remove the seeds from 3-4 cardamom pods and place in a mortar with 1tsp of coriander seeds and another of cumin seeds. Grind them coarsely with a pestle.
Add the spices to the spring onions and cook, stirring occasionally, until the onions colour. Do not let them burn. Add them to the mash in a bowl, mix well and shape into four cakes with your hands. Return the cakes to the hot frypan and cook until crisp and brown on each side – just a few minutes – and remove to a warm plate.
For a quick sauce, suggestss Slater, slosh 150ml fresh cream into the hot pan with a handful of fresh coriander leaves. Bring to the boil, season well and serve as a sauce with the bubble and squeak cakes.
