1. Sophie… Sophie…
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    Sophie…

  2. Sunset Coolum Sunset Coolum
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    Sunset Coolum

  3. Sunset fpv

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  6. Lemon tart, vodka meringue and pokycheekie cherry

  7. ToughMudder

    A short film I made on tough mudder training..

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  9. Hey, if there are any questions please ask! Also have a think about a fine dining dinner party some time?? An amazing experience, good luck! Pete

  10. Kabsa dish for yummy mummy :)

    Kabsa Dish

     


    1/4 cup butter
    3 lbs chicken, cut into 8-10 pieces
    1 large onion, finely chopped
    6 garlic cloves, minced
    1/4 cup tomato puree
    14 ounces canned chopped tomatoes, un-drained (or fresh)
    3 medium carrots, grated
    2 whole cloves
    1 pinch grated nutmeg
    1 pinch ground cumin
    1 pinch ground coriander
    salt & freshly ground black pepper
    4 cups hot water
    1 chicken stock cube
    2 1/4 cups basmati rice (don’t rinse or soak this)
    1/4 cup raisins
    1/4 cup slivered almonds, toasted
    Kabsa Spice Mix
    1/2 teaspoon saffron
    1/4 teaspoon ground green cardamoms
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon white pepper
    1/2 teaspoon ground dried limes
    Directions:

    1
    Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
    2
    Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
    3
    Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you’re wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
    4
    Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
    5
    Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called ‘Shattah’.
    6
    N.B: You can also ‘finish’ the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don’t let them become dry).


    Read more: <a href=”http://www.food.com/recipe/al-kabsa-traditional-saudi-rice-chicken-dish-289878?oc=linkback”>http://www.food.com/recipe/al-kabsa-traditional-saudi-rice-chicken-dish-289878?oc=linkback</a>