Recipes Blog — Anisata

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

Anisata’s aromatic aniseed flavour is the perfect partner for eggplant, tomato and creamy goat’s cheese (though the recipe works just as well without the goat’s cheese, if you prefer). This is great to make in summer, when tomatoes are at their peak. Serves 4 as a starter or light lunch 4 ripe, good-sized tomatoes, halved olive oil  2 teaspoons (4g)  Mountain Pepper Wild Herb Salt, to taste 1 tablespoon (8g) dried Anisata 1 teaspoon castor sugar Tabasco Sauce 1 large eggplant (aubergine) cut into 8 slices 2cm each  2 eggs (or vegetarian alternative such as almond milk perhaps) 1 tablespoon...

The Anisata Goat's Cheese and Vegetable Cake can be made a day in advance of using and this allows the aromatic flavour from the anisata to infuse gently through the cake. Just warm through in the oven or microwave before serving. It's a great stand-alone dish or can accompany any meat. Any left-overs will make a delicious light lunch the next day. This is really very tasty! olive oil for pan-frying 1 large eggplant (aubergine) peeled and sliced  1 clove garlic 1 medium onion, sliced 1 large fennel bulb, sliced 6 ripe tomatoes (roma are perfect), sliced 150g Outback Tomato...

These lamb fillets take only minutes to cook and are just delectable. We recommend serving with our Anisata Goat's Cheese and Vegetable Cake or just with a simple sweet potato mash and a rocket  or green salad - you can dress them up or keep them very simple. 2 tablespoons mustard powder 1 tablespoon Anisata (dried and ground) 1 teaspoon freshly ground black pepper 1 teaspoon Tasmanian Pepper Salt 4-6 lamb fillets, about 100g each  (or a rack of lamb with 6 cutlets) olive oil for pam-frying Outback Tomato Chutney to serve Pre-heat the oven to 180C. Combine the mustard...