What’s cooking? Good Gnocchi!

Friends, it’s a time to be alive right now with all the madness that is happening around the world. It’s hectic times, it’s time to support each other more than ever. As many of us are having to stay at home right now with all the negativity that’s floating around, one positive is you can tune up those cooking skills and get creative in the kitchen!

I love gnocchi, when I was working for this pub/bistro in western Australia the chef made me a batch of pumpkin gnocchi because I used to complain that they didn’t have enough vegetarian options available. It was the tits, my friends, I asked him how to make it and thought yeah easy I’ll give it a go can’t be that hard! I didn’t really follow a recipe or any steps so my first couple of batches weren’t that great, a bit too doughy. However, I’m pretty sure I’ve nailed it now. I’ve had the thumbs up from a few mates, I count that as nailed it.  Dis Gnocchi gon gnoch your socks off.. see what I did there (cheesy).

It does take some time and effort, but it’s fun to make, you can get your mates involved or your fam bam and if you want to make it even more fun knock back a couple of glasses of wine whilst you’re making it, I recommend a Sangiovese! goes delightfully well with the ole gnocchi. 

Kneading the dough is the trickiest part of the recipe I like to do the fold and stretch method, fold the dough over and then stretch the dough with your palm of your hand. Have a play around I never thought I’d be one to love to make dough’s but once you start it becomes addicting. Sourdough is my next conquest keep your eyes peeled!

You can store the excess dough in the fridge for a couple days, or if you make a big batch of gnocchi store in the freezer for up to a month. 

I like to fry mine in the pan with lots of garlic, chili (my favourite) and heaps of herbs basil and lemon thyme are dope. To keep it simple butter and sage are the tits. If you wanted to mix it up, you could stir in some pesto or a tomato sauce, go nuts get creative!

For all you vegan mates out there, this can be fully vegan just omit the cheese or use vegan cheese and fry in vegan butter, boom it’s that easy!

Date night… go on.

Get a little frisky in the kitchen, stay safe, love first always and most importantly keep on cooking good looking. 

Love Char. 

Homemade Pumpkin Gnocchi

  • Servings: 4-6
  • Difficulty: medium
  • Print

small, light, pillows of goodness.


  • 1 cup roasted pumpkin mashed
  • 2 cups all purpose flour
  • Salt and pepper.
  • Butter/olive oil (for frying)


  1. Preheat oven to 200C 
  2. Dice pumpkin into cubes (its good arm workout let me tell yah) chuck on a baking a try sprinkle with salt and pepper and pop it into the oven for 25 minutes 
  3. Have a dance do some yoga get yah body moving while you wait for the pumpkin to roast 
  4. Once the pumpkin is cooked take out the oven and mash it all up. Let sit for 15 minutes to cool.
  5. Dump the flour on to a clean worktop and make a well in the middle. Tip the mashed pumpkin into the well. 
  6. Start to incorporate the flour and pumpkin together and knead the dough for 5-10 minutes or until it forms a smooth ball. 
  7. Divide the dough into 6 sections – individually role out the dough into a long rope and cut into small pieces about 2cm pieces. repeat for each section of the dough. Let the gnocchi rest for 15 minutes.
  8. Bring to the boil water in large saucepan salt the water and give it a stir add the gnocchi in batches and stir a couple times to make sure they don’t stick to the bottom. Gnocchi will float to the top when it’s ready. Let float for 30 seconds and remove. 
  9. Once all the gnocchi has been cooked, heat up butter or oil in a large frying pan, toss in some garlic/chili, herbs, whatever your feeling and add the gnocchi to the pan. Toss the gnocchi and gently fry until slightly golden. 
  10. serve with some spinach or extra herbs drizzle over some oil, grate Parmesan over the top and presto. Give your self a high five for being a boss. 
Top tips! 

  • only drizzle the pumpkin with a very small amount of oil to help the pumpkin not stick to the tray don’t drizzle with lots of oil it will make the mixture to wet and cause havoc when you come to knead the dough
  • Roast the pumpkin don’t boil it – if you boil it will be soggy and be harder to mix into a dough. 
  • lightly coat your hands in oil or dust with flour to keep the dough from sticking to your hands.
  •  If you are using dough that has been in the fridge, allow to warm back up to room temperature before handling.

Eggplant Parmy Mate!

Since landing in Australia in 2015, the one thing I’ve learnt is that Aussie’s bloody love a good chicken parmy. It’s their national dish they froth it over here, parmy and pint is the go too pub feed especially when the footy’s on AFL for you non-Aussies, but they call everything footy over here so who knows. Chicken parmigiana is also an Italian dish but we won’t get into that the Aussie love to claim other cuisines as their own ah my right? 

That’s a good looking eggplant parmy

Since now I’ve given you a minuscule history lesson on the beloved parmy let’s get to the point. I have a love hate relationship with chicken, I was a vegetarian for a few years then the ole ball and chain managed to convince me to eat fried chicken and well yeah god dam that shit is good! I now class myself as a flexaterian (don’t hate me it’s a thing people) although I’m not one for labels so really, I just eat what I want when I feel like it. I’m gearing off topic again, anyway my point of not being big fan of chicken anymore is I decided to mix it up and make a veggie version with eggplant (aubergine for you pesky brits).

I love eggplant it’s so versatile and it’s an excellent substitute for meat. The flavour of eggplant isn’t over powering and it can have a meaty texture which makes it perfect for these types of recipes. When using eggplant in any recipe, my top tip is to slice and then grind salt over the top of each slice and let sit for 20-30 minutes this will draw out the moisture, so you won’t end up with a soggy dish.

This recipe is slightly more time consuming as you need prepare the eggplant by doing the ole diparoo into the flour. Egg, breadcrumbs but it;’s quite fun to get a bit messy in the kitchen and if you have a couple wines whilst your cooking it’s a party! I would recommend lightly frying the eggplant before putting in the oven to get that crispy coating. I use my skillet pan because I’m obsessed with that thing, seriously if you don’t have one get one!


I top the eggplants with my super simple spicy tomato sauce because I love hot and spicy, if you can’t handle the heat you can omit the chili. Definitely make your own sauce it’s so easy to blitz up in a blender and it tastes 10 times better than sore bought jars. Top with a bucket load of cheese and serve with some crispy potatoes and greens and boom you got yourself a banging dinner.

Get some of that in yah.

Another top tip for you, while your waiting for this bad boy to bake in the oven and get that cheese all melty, golden and delightful move your body. Have a dance, do some yoga have a wine, blast some disco tunes you got 20 minutes have a party man!

I hope you enjoy this recipe, and as always keep on cooking good looking.

Much love Char.


Eggplant Parmigiana

  • Servings: 6
  • Difficulty: easy
  • Print

veggie parma, mate.


  • 1 large eggplant
  • 2 large eggs
  • 1 cup of flour
  • 1 cup of breadcrumbs
  • 2 cups cheese grated

Tomato sauce

  • 2 cups of chopped tomato or 1 tin chopped tomato
  • 1 onion
  • 4 cloves of garlic
  • Handful basil fresh or dried
  • Handful of thyme fresh or dried
  • Paprika to taste
  • 4 bullseye chilies (optional)
  • Big glug of olive oil
  • Salt & pepper


  • Wash and slice egg plant into long slices or circular slices place on a tray and sprinkle salt over each slice – let sit for 20 – 30 minutes
  • Pre-heat oven to 180 degrees c
  • Gather 3 bowls or plates (bowl for the eggs) dump flour onto one plate, dump the breadcrumbs onto another, beat the eggs in a bowl and set your self up an assembly line
  • You should see water droplets on top of the eggplants by now grab a paper towel and pat dry – start to crumb your eggplant baby.
  • Coat in flour dusting off excess, dip in the egg letting any excess drip off and then coat in the breadcrumbs – do this for each slice.
  • When you’ve coated those bad boys lightly fry in pan for 5 minutes each side to get the breadcrumbs nice and crispy.
  • Whilst those are frying in the pan – make you sauce. Add all sauce ingredients to a blender and whizz you may need to add a dash of water if the sauce is to thick. Taste test to see if you need to add any more seasoning.
  • Get a big baking dish and places the egg plant slices into it, poor over the tomato sauce and top that bad boy with heaps of shredded cheese, sprinkle some fresh basil and chili flakes and boom slide it in to the oven. – let cook for 25 minutes or until cheese has all melted and started to brown.
  • Serve with some roasted potatoes and greens of a nice salad and boom. Best enjoyed with friends and beers!

Gimme a Gyro

When I was a wee teen I lived in Zante for a month and it was bloody brilliant, the initial plan was to work but I spent the whole time living it up at the beach, drinking, partying and most importantly eating! I love Greek food it’s pretty underrated if you ask me.

After a night on the slosh, the go-to staple was a gyro, kind of like a kebab but better. My favourite thing about a gyro is the crispy chips they add to it, almost like a kebab meets a chip butty! Its bloody delicious friends! They also go hand in hand with a beer delightfully and a lot fresher than a burger, mix up your burger night for a gyros night, you won’t be disappointed.

Making a gyro is pretty bloody simple, you can mix up the fillings I love a grilled eggplant filling (aubergine for you brit ratbags), but if you want to change it up for some falafel or if your meat lover throw in some chicken or whatever floats your boat. I like to coat my eggplant in a soy sauce mixture to ramp up its flavour because let’s be honest eggplant ain’t the best tasting plant on the market.

Gyros is a perfect Friday night dinner, get your mates round to have a couple tinies, impress them with your mad dog skills even though these gyros are so simple to make even the most unskilled cook will be able to whip them up. It seems like there’s a lot of components to the recipe, but trust me when I say it’s super easy to throw together and the best thing about it is you can be creative and mix and match how you please.

I love to douse mine in tzatziki because tzatziki is the tits and it’s super simple to make you can whiz it up in a minute. For super-simple tzatziki, all you need is greek yogurt, lemon juice, olive oil, cucumber, mint, garlic salt, onion salt, and pepper. Whizz it together and boom you’ve got banging tzatziki to drench your gyros in.

Give it a whirl, mix it up, drink, eat and be merry and most of all keep on cooking good looking.

Love Char.

Veggie take on the Greek comfort food, Gyros

  • Servings: 4-6
  • Difficulty: easy
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a delicious vegetarian take on the greek staple gyros, perfect friday night dinner with the lads on the beers.


Grilled Eggplant:

  • 1 x eggplant
  • ½ cup soy sauce
  • ¼ honey/maple syrup
  • 1 tbsp paprika
  • 1 tbsp onion salt
  • 1 tbsp garlic salt


  • 5 -6 white potatoes washed ( depends on how many fries you want to make)
  • Onion salt
  • Garlic salt
  • Thyme
  • Rosemary
  • Black pepper


  • 2 cups of greek yogurt
  • 1 small cucumber or half a cucumber
  • 1 lemon
  • Handful fresh mint
  • Drizzle of olive oil
  • Garlic salt
  • Black pepper


  • Flatbread or wraps/ or any wraps you fancy.
  • Chopped lettuce
  • Sliced cucumber
  • Sliced tomatoes
  • Hummus


  1. Heat the oven to 180 degrees.
  2. Slice the eggplant/aubergine into thin slices, lay out on rack or chopping board and crack salt on to each one. Let sit for 15-20 minutes, the salt will draw out some of the moisture from the eggplant.
  3. Wash and dice your potatoes into chips thin or thick depending on how you like them. Toss them in olive oil, herbs salt, and pepper, place on a baking tray and chuck into the oven – top tip don’t overcrowd the tray use two if necessary so they can get crunchy and delicious and not soggy and soft – cook at 180 ̊c for 25- 20 minutes.  
  4. Whisk together the soy sauce, honey, paprika onion and garlic salt in small dish/bowl. Taste and season more if needed. Dab the eggplant with a paper towel to soak up any moisture that has been drawn out by the salt.
  5. Heat up your grill or griddle pan if you have one (if you don’t grab one they are the fooking tits mate). Brush each slice of eggplant with your soy sauce mixture and place onto the grill or onto your pan. Turn halfway through cooking about 10 minutes each side.
  6. Start to layer up your gyros! I like to spread hummus over the wrap firs then layer up with the eggplant, cucumber, shredded lettuce, and tomatoes.
  7. Chips should be lovely and crispy at this point, take them out the oven and add them to your gyros drizzle heaps tzatziki on top, wrap and enjoy!
  8. Serve with a beer – I recommend a pale ale! Easy!

Jalapeno and pineapple Haaat sauce

If there is one thing I love its jalapenos and if there is something I love more than Jalapenos it’s HAAAT SAUCE. We’ve becomes so obsessed with chilies we’ve started to grow our own in our little veggie patch. The Jalapenos have just started to bloom so it’s super exciting, we have 5 chili plants so keep an eye out for more hot sauce recipes coming up.

We hit the markets up every weekend for our weekly shops and if you go there late on a Sunday afternoon you can get some pretty mean deals. We hit gold and got a huge box of jalapenos for 5 bucks, so many chilies calls, for one thing, HOT SAUCE! We’ve been experimenting for a while with different flavors, this is the first green jalapeno hot sauce we’ve made and it’s got a fiery kick to it, enough to knock your socks off.

This time we decided to juice the jalapenos using a cold presser, we juiced about 50 chilies maybe more probably a bit excessive but in this kitchen the hotter the sauce the better! and with more chilies, you get a hotter sauce. Juicing the jalapenos really brought out the heat, if you don’t have a cold presser it’s not necessary, you can just cook all the chilies in apple cider vinegar and water and just blitz them in a blender or whatever you have. We juiced a fresh pineapple, but you can just chuck in pineapple juice or use the blender to blitz up a fresh pineapple whatever tickles your feathers. Onion and garlic are a must, you can add some sugar to counterbalance the heat but the pineapple juice adds sweetness, so we don’t feel the need to add any extra sugar.

The best thing about making a huge batch of hot sauce is you can bottle it up and gift it to people for their birthday, for being a ledge or just because you wanna give your mates some kicking hot sauce. Every time we make hot sauce we usually gift some to our mates and they’re always stoked because who doesn’t love hot sauce. If your one of those weird people who don’t like hot sauce, force yourself to like it because you, my friend are missing out.

Give it a whirl, it so easy to make, taste delicious, and when people come round for dinner and you whap out your hot sauce you look like a boss, it seems to oddly impress people that you make it yourself. You can almost fool them that you’ve got your shit together.

And of course, Hot Sauce goes amazing with anything but its the perfect pair with some Mexican brah! Tequila shots while making is definitely encouraged.

Keep on cooking looking.

Love Char x

Fiery Jalapeno Haaat Sauce

  • Difficulty: easy
  • Print

Fiery hot sauce to give your taste buds are real good awakening.


  • Green Jalapenos would use 50 + chilies but vary depending on spice preference.
  • 1 brown onion
  • 1 whole pineapple or 1 carton pineapple juice
  • 500 ml apple cider vinegar
  • 250ml white vinegar.
  • 6 cloves of garlic
  • Salt + pepper


  1. Chuck all ingredients into a huge sauce pan and let simmer for 30 mins
  2. Blitz everything up in a blender or using a hand blitzer.
  3. Sterilise your jars/bottles by submerging them in hot boiling water for 5 minutes
  4. Pour the sauce into bottles, let completely cool before placing in the fridge

(Juicing method)

  1. Cold press the jalapenos and the pineapple
  2. Add the juice to sauce pan add the vinegar, onion, garlic, salt and pepper. Let simmer for 30 minutes
  3. Sterilise the bottles/jars by submerging them into boiling water for 5 minute.
  4. Blitz in a blender to blend the onion and the garlic.
  5. Pour the sauce into bottles, let completely cool before placing in the fridge

Pimped up Tuna Pasta Salad.

It’s been about a month since my last post, got too caught up the festivities and extended the partying season. I mean my party season last all year who doesn’t love a good boogie and few tequilas, but hey gotta needed to justify the time it’s been since I last posted. (Being drunk seems like a legit reason).

Anywho enough of my excuses and my confession of no self-control, life is so much more fun when you’re not in control, or stressful depends on how you look at it. Back to the main point of this post the food! Today friends, I bring to you a pimped tuna pasta salad. Lately, I’ve been 95% vegetarian but I bloody love tuna and tuna pasta salads. They’re just divine and this one is just banging, I may be overconfident but I’m a fan and its mate approved.

This tuna pasta salad is super easy to make, takes no time at all and you can make a big batch so you’ve got your lunch sorted for a few days. Meal prepping at its finest. This recipe uses Greek yogurt instead of mayonnaise and personally, it’s a revelation I recommended. If you wanted to make this dairy-free you could use coconut yogurt I’m yet to try this but now that I’m thinking about it, I think it would add a great flavor. Note to self, try out coconut yogurt.

The beauty of this dish is you can swap in out the veggies to what you have in the fridge. Beetroot would be a good addition, kale, peas mix it up and experiment with different flavors that after all is the beauty of cooking. Of course, I like to finish it off with heaps of chili flakes and maybe a drizzle of chili oil.

The next time you’re feeling salady and want to venture out from your basic tomato, lettuce and cucumber give this one a wurl and hopefully, you froth it as much as I do.

Keep on cooking good looking,

Love Char.

Pimped Up Tuna Pasta Salad

  • Difficulty: easy
  • Print

Fresh,light and easy tuna salad to pimp up your Mondays.


  • 500g of penne pasta (use whatever shape you like hey if you wana make It super fun use dinosaurs or alphabet.
  • 400g tuna sustainably sourced (add more or less depending how tunery you like it)
  • 2 stalks of celery
  • 1 cucumber
  • 1 carrot
  • Handful of cherry tomatoes
  • 1 tin of sweetcorn
  • 1 red onion
  • Handful diced spinach
  • Half a head of broccoli floret
  • Half a tub of Greek yogurt
  • Juice of two lemons

  • Seasoning:
  • Onion salt
  • Garlic salt
  • Oregano
  • Mustard powder
  • Black pepper
  • Chili flakes (heaps)


  1. Cook pasta on the stove to packet instructions.
  2. Whilst the pasta is cooking chop up all the veggies, I like to chop them up real small in to tiny bite sized pieces – but if your prefer chucky go chunky. Don’t forget to give your veggies a quick rinse.
  3. Mix together the Greek yogurt with the lemon juice and all the herbs and spices.
  4. When the pasta is ready drain and place in the bowl add the tuna, sweetcorn and chopped veggies to the bowl – grab the largest one you have or you might have pasta flying all over the shop when you’re trying to mix everything together.
  5. Poor in the Greek yogurt mixture and stir everything together, serve into individual bowls or eat the whole thing out of the big bowl Finish of with topping with heaps of cracked black pepper and chili flakes.

Brekky Quesadillas

If you can’t tell already, there is nothing I love more than Mexican food and a good bloody Sunday breakfast. Any dish that’s Mexican inspired is a winner in my eyes, Mexico is definitely on the travel bucket list not only for food but for the Tequila. As you can tell I’m a big fan of all things Mexican, Mexican is served in ma pad at least once a week and tequila is drank maybe twice a week this brekky is actually banging with a bloody Maria I recommend if you’re after a pick me up after a solid Friday or Saturday night on the beers.

The best things about these brekky quesadillas is you can pretty much use any ingredients you have left in the fridge good opportunity to use up the last of the veggies. We’ve always got a tin of black beans in the cupboard just because black beans are life! The secret ingredient in this recipe is the creamed corn, for those of you who haven’t had creamed corn you’re missing out. My mate introduced me to creamed corn and it’s been revolutionary to my life, creamed corn toasted sandwich are the fooking shit watch out for a blog post dedicated to creamed corn toasted sarnies coming soon!

I’m going off on a tangent, back to quesadillas I love scrambled eggs in mine, but if you’re a meat lover you could try adding bacon or sausages or whatever you meat eaters like to eat. If your vegan you can leave out the eggs and switch the cheese for the vegan cheese (personally not a fan unless its vegan feta, vegan feta is dope). The flipping can be pretty tricky but we’ve nailed a pretty nifty trick that makes I easy yah just need a plate. Of course I like to have mine hot and spicy and serve it with heaps of Jalapenos but for you non hot lovers out there then you can skip all though I highly recommend you add some spice.

Instead of sticking to your typical porridge or yah eggs on toast give this a whirl and bring some spice to your weekend breakfast.

Mix up the fillings, definitely give the creamed corn ago and keep on cooking good looking!

Love Char. x

Pimped up brekky Quesadillas

  • Servings: 4
  • Difficulty: easy
  • Print

an easy brunch with a mexican twist, to turn your sunday's into a fiesta


  • 1 x can of black beans
  • ½ x can of creamed corn
  • 4 x small eggs
  • 1 x white onion
  • 2 x garlic cloves
  • 2 x chillies
  • 6/8 large tortillas
  • Jalapenos
  • Grated cheese
  • Cumin
  • Turmeric
  • Paprika


  • Shredded lettuce
  • Jalapenos
  • Feta cheese


  1. Dice up the onion, garlic and chillies pop in to a pan with some oil and let sweat for 5 minutes then add the tin of black beans to the pan with the spices – cumin, turmeric and paprika season to your liking and let cook for a further 5-10 minutes.
  2. Once the bean mixture is cooked set aside in a bowl, whisk up your eggs and poor into the pan folding constantly to make creamy scrambled eggs. (if you’re not into the egg thing skip this part or if you want to slice up some bacon or whatever here’s your chance to cook it) once your eggs or whatever are cooked set aside.
  3. Give the pan a quick clean as the quesadilla will be crispier if you cook them without oil. Place one tortilla in the pan and start to layer your ingredients. Start with the creamed corn then add the bean mixture then eggs and some grated cheese. Place a second tortilla on top and let cook for 5 minutes or until the bottom is crispy.
  4. Then it’s time to flip it brah. The easiest way to flip is to place a plate on top and flip the quesadilla on to the plate then slide back into the pan.
  5. Let cook for a further 5 minutes or until the other side is crispy. Slice into quarters and top with your fav toppings.
  6. Wollah serve with a bloody Maria and you’re sorted.

Give it to me Dhal

It was the beginning of summer here in Australia on Sunday and in typical fashion, Melbourne has decided to grace us with shitty winter weather and they say climate change ain’t a thing right. Shitty weather topped with a raging hangover from too much partying all yah want is a snuggle on the sofa and food that gives you a hug. This dhal my friends’ does just that it hugs you from the inside out.

I bloody love a good dhal it is one of my all-time favorite Indian dishes and it can be so versatile, my fav is the red lentil dhal. It pretty easy to make and you only need the one pot so there are fewer dishes to wash up at the end unless you have a dishwasher then you’re laughing the lazy persons dream a dishwasher.
This dhal is pretty easy to make you cut up the veggies pop it all into the pop stir in your lentils add the water stir in the chopped tomatoes and bob’s your uncle, well not really you gotta keep an eye on it and constantly turn it to make sure the dhal doesn’t burn, but it’s not that hard, entertain yourself with some wine and chill beats while you cook.

Dhal is traditionally pretty mild but I love to add heaps of spice, as usual, need my daily dose of chili. If your cooking for mates pair with some roti or naan bread and a few beers! I recommend a good golden beer or a light pinot noir if your keeping with the Indian theme kingfishers are pretty boss. I like to eat dhal by itself but you can also serve it with rice, cauliflower rice, quinoa, mashed potato(haven’t tried that one but now I just bloody might I’ll report back on whether it’s a hit or miss!). Store your leftovers in the fridge, have it for lunch the next day make your workmates jealous with your pimped up lunch.

Give it a crack, have some fun and most of all keep on cooking good looking.

Love char x

snuggly red lentil dhal

  • Servings: 6
  • Difficulty: easy
  • Print

easy peasy red lentil dhal that will give you a hug from the inside out.


  • 2 cups of dry red lentils
  • 3 cups of veggie stock
  • 1 tin chopped tomatoes
  • 1 cup chopped carrots
  • 1 cup chopped pumpkin
  • 1 whole onion
  • 4 cloves of garlic
  • 3 chilies
  • Thumb size fresh ginger
  • Fresh turmeric or ground turmeric
  • Handful of spinach
  • Fresh coriander
  • Mustard powder
  • Curry powder
  • Garam masala
  • Paprika
  • Salt + pepper


  • Chop up the onion, garlic, chili, turmeric and ginger and chuck in the pot with heaps of oil and let sweat for 5 minutes. Chop up the rest of veggies whilst those bad boys are a sweating.
  • Once the onions etc of sweated for 5 minutes or slightly softened add in all the spices and let sweat for further 5 minutes then add in the lentils give it a stir to coat the lentils in the spices.
  • Chuck in the other chopped veggies give it all stir to mix together and pour in the veggie stock and the chopped tomatoes. Give it a big stir to incorporate all together.
  • Let simmer for 20 minutes until the lentils and veggie have absorbs the liquid making sure to it a stir every few minutes to ensure the nothing sticks to the bottom of the pan and burns.
  • Once the liquid has been absorbed chuck in the spinach and the coriander give it another stir and let sit on low heat for further 5 minutes.
  • Bobs your uncle – serve with rice or by itself or with naan or cauliflower rice or whatever the fuck you want it will be banging. Serve with an ice cold beer and enjoy.