Family Food by Pete Evans

Cookbook cook-up: Family Food by Pete Evans (week 5)

This was the final (for now) week of cooking from Pete Evans’ Family Food. This was the second week on choosing meals that would fit with my AltShift experiment. You can see the other mouth-watering dishes I tested from this book by clicking on the following links: week 1, week 2, week 3, and week 4. These were the chosen meals on week 5:

Licorice sausages with homemade barbecue sauce: I was a bit intimidated by this recipe for 2 reasons: first finding licorice root powder, and second shaping sausages and cooking them without breaking them apart. I did not succeed on the first one, but I found licorice root and ground it in a coffee grinder. The second obstacle was easy to overcome. The sausages turned out great, as did the barbecue sauce even though I did not add any of the optional honey. As with other recipes, this makes quite a bit of leftover sauce that you can keep for later.

Licorice sausages with homemade barbecue sauce

King prawns with preserved lemon guacamole: This is a Christmas recipe that I didn’t get to try on Christmas Eve. I didn’t find king prawns either; those are tiger prawns in the photo. I also used some garlic-infused olive oil in place of some of the lemon-infused one listed in the recipe. Regardless, this dish was good! We ate it as a main so it yielded 2 servings instead of 4. Yes, I went a bit overboard with the herbs.

King prawns with preserved lemon guacamole

Butter chicken: A butter chicken recipe with no butter. Sounds suspicious, doesn’t it? Well, let me tell you: it was delicious. It had quite a bit of coconut oil and coconut cream, which made the curry extra velvety. I followed the recipe verbatim and served it with steamed broccoli (for me) and basmati rice (for Alvaro).

Butter chicken

My meatloaf (not mine, Pete’s): This was one of the dishes I liked the most of this batch, but unfortunately it crumbled down. I think I chopped the vegetables too big. I also added a bit of liver (ran through the food processor) to make the meat weight, which might have contributed to things not sticking together properly. I used leftover barbecue sauce instead of ketchup for the glaze.


Steamed snapper with ginger, tamari and sesame: For some reason I normally don’t order steamed fish when eating out. I guess it sounds bland and boring. Then I remember the Chinese-style fish dishes my uncle used to cook, and decide I should eat this kind of food more often. This recipe was very quick and easy to make, and had few ingredients. It turned out to be a simple, healthy and nourishing dish that I would certainly cook again.

Steamed snapper with ginger, tamari and sesame

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