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- Bob Hart's delicious recipes
- Potato Gnocchi and Mushroom Ragu
- Pea and Ham Soup
- Pork Cotoletta with Italian Coleslaw
- Bob Hart's golden syrup dumplings
- The ultimate winter warmer - Oxtail
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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
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Prawn-powered lobster rolls
Our increasing obsession with American regional food makes perfect sense to me: it is, after all, some of the best casual food on the planet, and we understand and like casual.
Burgers are booming, as are sliders (mini-burgers). Pulled pork sandwiches are everywhere and, as we discussed recently, even the terrifying monte cristo sandwiches have hit town.
But one dish that sneaked through as a piece of up-market casual eating is the lobster roll - a curious dish, quite wonderful, from the New England region of the US.
Sadly, lobsters are a bit too expensive here for us to chop them up and stick them in buns. But cooked prawns, which are far more reasonable, make great "lobster" rolls.
The trick is in preparing the roll: it's a standard hot dog roll which is brushed with melted butter and then crisped up, briefly, in a pan, in a hot oven or even on a barbecue.
The chopped prawns are then made into a salad filling by tossing them through with chopped celery and American mayo such as Best Foods, although New England residents will tell you it has to be Hellman's. Finish it off with a squeeze of lemon, a grind or two of pepper, and that's it.
Split the warm, crisp rolls down the top and pack them with the prawn salad. Then eat - ideally with some chilled riesling or a cold beer.
Chances are, in fact, that there will be somebody very fashionable eating these in the Birdcage, even as we speak about them.