Maggie Beer

Rolling pin pumpkin zucchini

Maggie’s Kitchen Diary

Home Grown Onions

July 24 2017 In the garden

Onions 5

I wonder if it’s the fact that the onion is perhaps the most ubiquitous of all the vegetables we eat, that makes it so easy to forget they do indeed have their own season? Growing them in a home garden completely changes that. There’s no doubt onions are at their best, freshly dug from the garden, in autumn and winter. To taste them at their peak sheds a whole new light on what you may consider using onions for. When they are picked in season their superior flavour makes them an easy choice to base an entire meal around rather than simply use them as a background ingredient. It’s worth mentioning they are a breeze to grow too. The brown onion varieties I have had the most success with are ‘Creamgold’ and ‘Murray Brown’, and although I don’t tend to use as many white onions compared to brown, I always plant a white onion option; ‘White Spanish’, which I find to be a milder tasting onion. Red onions are lovely roasted, but are also my first choice for a raw addition to salads and salsa, so I always include one or two varieties when I’m planting my onions for the season; I particularly like the sweeter flavour of ‘Redshine’ which grows very well in our Mediterranean climate. -MB Read the rest...

Highlights from Instagram

July 21 2017 Instagram Photos Instagram

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Undisputed Favourite

July 20 2017 Maggie’s favourites

Slow braised beef cheeks in barossa shiraz

I rarely have a lot of spare time on my hands, but when the weather gets cooler there is nothing better than long, slow cooking. One favourite dish is Slow Braised Beef Cheeks, and I know many of you feel the same way, as this is the most visited recipes on my website! I use a heavy based casserole, just large enough for the meat to fit into. Once the cooking process is done, and this can take up to 6 hours depending on the breed of the animal, allow the cheeks to cool to make it easier to trim any gristle. Another tip is to refrigerate the juices, this helps in removing the fat, then you can reduce juices to a syrup and gently warm to serve with creamy polenta. If this recipe is yet to make an appearance on your winter table, then wait no longer because believe you me, it's well worth the effort! -MB Read the rest...

Highlights from Instagram

July 18 2017 Instagram Photos Instagram

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Making The Perfect Risotto

July 16 2017 Food wise

Pumpkin verjuice and extra virgin olive oil risotto

Making the perfect risotto can be tricky, but there's a few simple things you can do to increase your chances of success! I use imported Italian risotto rice, which can be arborio, carnaroli or vialone nano. My favourite of all is the Ferron brand of carnaroli rice. I find that a wide, heavy based, deep sided frying pan, a good wooden spoon and a ladle for adding stock are the perfect tools for cooking a good risotto. Be sure not to rush risotto. Only add the stock a ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. The rice should be cooked through but still a little firm; it should not be chalky in the centre. I always add fresh lemon juice before serving too. - MB Read the rest...

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