Featured Food Writer

Tom's Kitchen

Tom's Kitchen

An insatiable appetite for his craft has taken Tom Kime around the world, cooking, teaching, consulting and absorbing the techniques involved in an array of international cuisines.

MyRecipeBook offers the recipes from Tom's recent New Zealand TV Show: Tom's Kitchen, produced by MWC Media.

SLOW COOKED LAMB SHANKS SCATTERED WITH ROAST ALMOND PARSLEY AND LEMON GREMOLATA.

SLOW COOKED LAMB SHANKS SCATTERED WITH ROAST ALMOND PARSLEY AND LEMON GREMOLATA.

Recipe by: Tom Kime | Publication: Tom's Kitchen

Gremolata is fresh and vibrant, herb garnish that is scattered over the top of a dish right at the end before serving.   With yellow, white and green colours contrasting with the cooked juicy meat.  It provides a great bite to the palate and freshness to the eye. This slow cooked meat dish can be made with lamb, pork, beef or chicken pieces.  The combination of flavourings gives a rich complex depth to the taste.

Make this dish well in advance to allow the flavours to mellow and blend and improve.  Then simply reheat when ready to serve

 
SPICED APPLE AND GOAT’S CHEESE SALAD

SPICED APPLE AND GOAT’S CHEESE SALAD

Recipe by: Tom Kime | Publication: Tom's Kitchen

This is a highly flavoured and textured salad which is a three dimensional piece of culinary art. 

 
SPICED LAMB MEATBALLS WITH SOUR CHERRIES

SPICED LAMB MEATBALLS WITH SOUR CHERRIES

Recipe by: Tom Kime | Publication: Tom's Kitchen

This dish is an unusually striking, combination of flavours, which really makes your taste buds tingle.   It comes from an area of Turkey in the south, near Aleppo, which is close to Syria.  I have had variations of this in Turkey and Syria and it is always very popular in both countries.  Early settlers in the area, were famous for mixing fruit with cooked lamb.  In this region the famous sour cherries, which are now widely available, dried in supermarkets are in season in June, and so these are traditionally are seasonal early summer dish.  Because of the...

 
Spicy Houmous

Spicy Houmous

Recipe by: Tom Kime | Publication: Tom's Kitchen

This is fresh version of houmous also spelt Hummus without the strong flavour of the sesame that comes from the tahini.  There are a number of variations of houmous, some are smooth, others, have a rougher texture.  This one uses dried chilli and cayenne pepper to give great warmth that works very well with the fried lamb and the other spices.  Alternatively you could take out the spices and add lots of freshly chopped parsley and coriander instead. 
It can be served without the lamb, however this is typical of the small cafes in Beirut and Lebanon.

 
28 recipes - page 5/6