Clementine Day is a self-taught, home cook that runs Some Things I Like to Cook, a growing project that draws a meaningful connection between food, people and play. Interested in exploring the emotional relationship between the heart and the stomach, and the human connections that are formed over food, Clementine works on collaborative, creative food projects with friends and creatives across Melbourne.
Heat olive oil and butter in a large frying pan and add tomatoes, whole.
Get a pot of salted water on to boil.
Cook down for 5-8 minutes over medium/high heat until the skins begin to split on the tomatoes. Then carefully, using the back of a wooden spoon or spatula, squish them until the juices and seeds pop out.
Add chilli and garlic and continue to cook.
Add spaghetti to the boiling water and cook per packet instructions until el dente.
Add prawns to the tomatoes, tossing every now and then to cook them evenly on each side.
Add ½ a cup of pasta water, lemon juice and parsley and cook down until reduced by half.
Strain off spaghetti and add to sauce. Toss around well to coat spaghetti with sauce.
With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
Quick, easy, tasty: tick, tick, tick. This week, we've adapted an Adam Liaw recipe for sausages (squeezed out and rolled into balls) cooked in tomato sugo. After all, what is a sausage if not a large meatball in a casing? We served with polenta but it would be just as good with pasta or crusty bread.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!