This Cooking Hotline is dedicated to the people of Victoria who went into COVID Lockdown 2.0 last night. While everyone is welcome to use this post to ask any questions about recipes or cooking, if you mention that you are in Victoria, I will prioritise responding to your questions.
Just leave your question in the comments section of this post and I will answer it promptly!
Victoria COVID Lockdown II
Over the weekend, Victoria (the second most populous state in Australia) declared a State of Disaster due to a second wave of coronavirus. Sweeping new restrictions, including night time curfews and strict rules on movements restricted to essentials such as medical, food and 1 hour of exercise per day, came into force last night.
These Stage 4 restrictions will be in place for 6 weeks. The Federal and State government has deemed these measures necessary due to the alarmingly high rate of community transmission in the state, and getting COVID under control in Victoria has serious ramifications for the rest of Australia.
I know this is a very difficult period for Victorians. Saying that I’m thinking of you, to stay strong and positive, that we’re with you in spirit – it just doesn’t seem like enough.
So I’ve decided to offer up my services doing what I know best – personalised cooking help.
Offering up my services!
With COVID Lockdown 2.0 restrictions on movements and purchase limits back in force, and because I hope that you will stay home as much as you can, this once again creates challenges around making do with what you’ve got and menu planning so you can minimise grocery outings.
So Victorians, I’m here for you to ask me anything at all about cooking. No boundaries. Whether it’s ideas, or what to make with x, y, z, a recipe you’re after or a specific cooking question you have, drop them below and I’ll answer them as a priority over questions I get on any other recipe for the duration of your lockdown.
While this recipe hotline is dedicated to the people of Victoria and I will prioritise questions from Victorians, everyone is welcome to leave general cooking questions on this post!
Victorians – sending all my love down to you. We’re thinking of you. Please stay strong – and stay home! – Nagi x
PS Dozer is still on standby for virtual hugs, 24-7.
Dozer – so funny. Typical of golden retrievers and labs. They live their tucker! On Dozer’s recommendation I’m definitely making that vanilla cake this weekend. What else to do in Melbourne 😋
Nagi, you truly are the most incredible human being. Your recipes are ALL great. Thank you
You MUST make it Jo! Take Dozer’s word for it 😉 N x
Hi Nagi! I decided to use Victorian lockdown as an opportunity to give up alcohol (started with dry July and just continued) and cut down the dairy (it just doesn’t agree with me). But I forgot to tell anyone and received a very lovely cheese and wine hamper care package.
There are two hard cheeses – an aged Gouda and a cheddar/parmesan blend soaked in whiskey. They’re too strong to eat alone for my liking, both like eating a block of Parmesan, and ordinarily I’d take them to work to share but obviously I can’t right now. I don’t want to waste them… can I cook with them somehow?!
Hi Sarah, Oh I love cheese! They would be fabulous in a quiche, adding some extra flavour to some savoury muffins or even using the cheddar in this recipe here: https://discountspot.info/gougeres-french-cheese-puffs-finger-food%3C/a%3E N x
Hi Nagi,
LOVE recipetineats! I have been working through lot’s of your delicious recipes during what feels like a never-ending lockdown. Favourites so far are the Beef Brisket, Meatloaf, Slow Cooker Pork Loin. Our household weekly meal plan includes at least 3 of your recipes every week. I have a new favourite dish as we tried your Rogan Josh recipe tonight an it has taken top spot over the many other recipes of yours that I love. Made the flat breads, some pappadum and turmeric rice to make a real feast out of it.
Wondering if the Rogan Josh recipe could be done in a slow cooker from step 6? Would you reduce the stock levels?
Hi Philippa, thanks so much, I’m so glad you’re enjoying my recipes!!! With the Rogan Josh, you could transfer to a slow cooker if you want, I would cook for 6 hours on low – but you’d then need to transfer it back to a pot over the stove to bring back to a simmer so the sauce reduces. N x
Perfectly cooked (crispy on the outside juicy on the inside) pan-fried chicken has been one of the hardest things for me to master. Usually, the outside is perfect, but the inside is raw. Do you have any tips on how to do this properly?
Hi Adriana, sounds like your heat is a little too high if the outside is golden and the inside raw. Try turning down the heat and cooking slower for longer. 🙂 N x
Hi Nagi,
Can you freeze cook spagetti. I always seem to cook to much. Is their a method on judging how much to pasta to cook.
Thanks
Stephanie
Hi Stephanie, I have a pasta bake here that I freeze often! https://discountspot.info/baked-spaghetti/%3C/a%3E It’s better to freeze in a sauce of some sort 🙂 N x
Hi Nagi, I rely on your method for perfectly cooked white rice every single time! Just wondering if you can share your method for brown rice?
Yes I need to publish this Kelly! N x
Hi Nagi,
With everything closed in Vic we are light on for Fathers Day ideas. My husband loves Steak and Kidney pie (me not so much, but it is Fathers Day) so I thought I would treat him. Do you have a nice recipe that is not too overpowering? Thank you.
Yes a pie is preferred, even if it is just a pastry top. He was born in the UK so recreating a bit of history from what he ate as a child only so much better! He is a huge fan of your recipes so I know this one will be a winner!
Hi Dani, of course!! Are you looking for a pie recipe in particular? N x
Yes a pie is preferred, even if it is just a pastry top. He was born in the UK so recreating a bit of history from what he ate as a child only so much better! He is a huge fan of your recipes so I know this one will be a winner!
I have a few recipes here;
https://discountspot.info/meat-pie-recipe/%3C/a%3E%3Cbr /> https://discountspot.info/epic-chunky-beef-and-mushroom-pie/%3C/a%3E%3Cbr /> https://discountspot.info/cottage-pie/%3C/a%3E%3C/p%3E
Hi Nagi.
A Victoria lockdowner here 🙂. I have been dabbling with the idea of homemade bread and have been making many other home cooked recipes during these long weeks. I want to invest in a good quality cast iron Dutch oven for bread and other recipes. I can only stretch to 1 for now so I’m wondering what size you recommend to keep me going until I grow my collection. I see that you use Chausser brand which I would be more than happy to go with but with so many sizes and shapes I would like to choose the best all rounder. Thanks for any tips. Suzie 😊
Hi Suzie – Chasseur are great, I highly recommend them. I would say a round 26 or 28cm is perfect for 4-6 people. Great to make big caddvroles in and cook bread! N x
Great, thanks Nagi for the super quick answer. I’ll look around online for a good price. Suzie x
Hi Nagi, I’m a Victorian stuck in France atm, and although I can find plain soy sauce, I cant find either oyster sauce or hoisin in the french countryside shops to use in asian stir fries. Can you suggest a home-made thick asian stir-fry sauce recipe I can make at home? Love your recipes! And Dozer!
Nagi just love your style. Have made mushroom burger mushroom bruschetta Delicious. Eager to try more thanks
Thanks so much for the great feedback Violet! N x
Hi Nagi! Love your site. I made several items and they all have been fantastic. I finally found someone with great taste 🙂
My question is: What is the best way to store cilantro?I buy a bunch use a little and it always seems to go bad quickly.
Thanks in advance.
Hi Neha, thanks so much!! I like to wrap mine in damp paper towel then store in an airtight container in the fridge. 🙂 N x
Hi, seems to me a lot of meat purchased at Supermarkets, when cooked, release a lot of liquid (especially true of chicken – breast, tenderloins, thighs). Do you find the same? To me, this makes it very hard to brown meat; it’s almost like you’re boiling the meat as apposed to browning it. Any comments?
Hi Hugh, I always pat my meat dry when cooking. If it’s stewing and not searing, it means you’ve got the heat a little too low. Always cook meat in batches to not overcrowd a pan (as this drops the temperature when the meat hits the pan & cause the meat to stew). I hope this helps! N x
Hi Hugh,
My rule of thumb when cooking meat is to keep the lid off and cook at medium to medium high heat. This should help sear and brown the meat without releasing a lot of juices while cooking. I hope this helps.
Hi Nagi, thank you for all of your fantastic recipes, I have been an avid follower for quite some time now😊 Can you help me with the recipe for Jamie Oliver’s Chicken in Milk, my chicken is 2.5kg should I increase the cooking time? Please and thankyou, from lockdown in Melbourne😩
Hi Kim, That’s one BIG chicken! Increase the time covered to 1 hour and then follow the rest of the recipe as written. This is plenty of time to cook it through – I hope you love it & let me know what you think! N x
Hi Nagi thank you for your response. The whole family loved the BIG chicken including our two Cavaliers who ate the small leftovers. Keep up the great work😊Also any chance of some recipes for the Crockpot Multicooker, Pressure cooker? Xx
Hi Nagi
My work colleagues and i are planning a take out malaysian lunch -( think lots of laksas). I want to make desert for everyone (10-12) . Do you have any suggestions ?
oops sorry everyone. didnt read this was dedicated vic page.
Stay safe and thinking of you
That’s ok Tim! Anyone can use this – it’s just if I get lots of questions, I do the Vic ones first 🙂 I’ma afraid I can’t help you! I am not big on asian desserts, so I know very little about making them! So sorry 🙂 N x
Hey Nagi! I’m in Victoria but I don’t have a question; I just wanted to say thanks for creating such accessible recipes. I especially appreciate the notes section where you mention subs and little helpful tips. Keep doing what you’re doing! 🙂
You’re so welcome Carla, thanks so much for the great feedback! N x
Hi Nagi,
I often come to your page for your great, easy & reproducible recipes & lately just to escape this bloody lock down.
I have to say this morning when I saw your lock down Q&A for us Victorians I was overwhelmed by your kindness & love.
Thankyou so much.
Andrew
You’re so welcome Andrew, it’s the least I can do! I hope you’re staying safe (and sane) ❤️ N x
Hi Nagi, we are wanting to create about 100 hampers for a group ZOOM get together lunch and I am looking for recipies that can be made the day ahead and will still look and taste fabulous when people open their hampers.
Hi Joy – what kind of hampers are you making? Are you looking for sweet or savoury things? Things like muffins, brownies, cookies corn bread, are all great options here! N x
Melb resident. Can you use native ingredients eg. Wattleseed, lemon myrtle, etc
Hi Yvette, the reason I don’t use them is because they aren’t easily accessible to most people – especially outside Australia. I like to include ingredients in my recipes that everyone can find (or at least use suitable alternatives) 🙂 N x
A fair reason. Thank you for your inspiring recipes at a challenging time.
Yvette – however! On Lemon Myrtle – my neighbour is a professional baker and his favourite cheesecake is lemon myrtle cheesecake. What he does is dry it it in a low oven then crumbles it into a powder, then mixes it into cheesecake -you can just use my baked plain cheesecake. I am not sure how much but that’s easy to stir in / taste. Then it would also be wonderful in any plain cake like my lemon glazed yogurt cake – ooh, an in glazes and frostings! Once lemon myrtle is in powder form, it has many uses! N x
I automatically came to your site to find a banana bread recipe, and to my surprise there wasn’t one *shock horror*. Will there be one in the near future? Have not been able to find one I’m happy with. We usually order the Mama Kaz loaf. Love you Nagi!
Hi Catherine!! So… banana is the one “normal” thing I cannot stand. Scarred from my childhood when my mother would cram banana into my lunchbox which would fester in the sun and infuse my sandwich with banana! However, having said that… I think I may be maturing. I actually made banana bread a few times during lockdown. And I ate more than I should have 😂 This is the recipe I used – > https://smittenkitchen.com/2020/03/ultimate-banana-bread/ This is one of my go-to website for baking recipes that I don’t already have myself N xx
Oh you poor thing, what a horrible childhood memory! I don’t blame you though, I’ve heard many a gross banana story 😂 Thanks again for all your beautiful recipes and I’ll check this banana bread one out too xx
Hi Nagi, I am based in Victoria and have been doing a lot of cooking lately with the lockdown. I am new to cooking. I am wondering if all your recipes can be kept in the fridge for 3-5 days (for meal prep during the weekend)? I always have the impression that cream and/or cheese based food cannot be kept for more than a day?
Hi Jennie, it really depends on the recipe to be honest! I usually keep leftovers (generally speaking here) up to 3 days. N x