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    Scott Hannigan

    Sydney, Australia

    Chef #474941

    Sydney, Australia

    Joined: Mar 31, 2007

    12 reviews by Scott Hannigan

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Souffle Au Fromage (Cheese Souffle
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      |  By Midwest Maven

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    "I would love to try this recipe - but is the 300 degrees Fahrenheit or Celsius? I understand souffles can be quite sensitive and I would hate to ruin it."

    Jan 3, 2010 on Food.com

    Recipe #233288

    Reviewed Oven Sausage With Peppers-N-Onions
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      |  By VickyJ

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    "I made this using a mix of sausages (Italian spicy pork, London pork with parsley, Portuguese chorizo and red peppers. I found I was out of Italian seasoning just before it went into the oven so I just used lots of freshly ground black pepper and some fresh sage I found in the fridge. I took the foil off about 10-15 mins before the end to let it..."

    Mar 28, 2009 on Food.com

    Recipe #219978

    Reviewed Beef Keema
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      |  By Jane Gib

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    "Absolutely delicious! And quick and easy. Like Chef.Jules I used dried ginger and evaporated milk but I also added 1 tsp dried chilli flakes. I steamed the veges while the meat was simmering and added them near the end along with some chopped coriander and basil. Truly wonderful - it now has a permanent place in my cookbook. Thank you so much."

    Oct 2, 2008 on Food.com

    Recipe #76665

    Reviewed Minced Beef With Chilli, Garlic & Holy Basil
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      |  By Jewelies

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    "Very delicious and easy to prepare. I used dried chilli flakes as I find it easier to judge the heat - perhaps a little less garlic out of consideration for my work colleagues tomorrow - ordinary soy sauce was all I could find - ground chicken instead of beef - lime juice instead of kaffir lime leaves - vegetable stock instead of chicken and ordin..."

    Sep 29, 2008 on Food.com

    Recipe #269125

    Reviewed Couscous for People Who Hate Couscous
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      |  By RalMiska

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    "This was a good recipe. I have never been a particular fan of couscous but I felt like something a bit different so I gave it a go. I used diced chicken breast which I threw in with the onions. I was a bit concerned about the large amount of spices so I halved them (except the chilli. I'm glad I did because it was fine with half the amount althou..."

    Sep 8, 2008 on Food.com

    Recipe #214117

    Reviewed Veal Roast With Vegetables
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      |  By KittyKitty

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    "I have just finished my meal of this and it was superb! Wonderful flavour! I did change the recipe a bit. I put the veal in the slow cooker for 8 hours instead of the oven and I omitted the pepper and the mushrooms. While it was cooking I roasted veges in the oven and made some gravy. Absolutely divine. Thank you. I will make this again soon espe..."

    Jul 6, 2008 on Food.com

    Recipe #178701

    Reviewed Bertha's Mullitgatawny Soup
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      |  By Maryland Jim

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    "I made it tonight. Tell Bertha she's a gem! Absolutely delicious."

    Apr 18, 2008 on Food.com

    Recipe #298315

    Reviewed Cream of Brussels Sprouts Soup
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      |  By Tish

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    "I had never had Brussels sprouts in a soup before and I was surprised how tasty and delicious it was. I deviated slightly from the recipe by adding a spare potato and a head of broccoli that I had lying around. I used low fat evaporated milk and omitted the cream, butter and salt. I was generous with the Tabasco and pepper and the result was truly..."

    Apr 16, 2008 on Food.com

    Recipe #53951

    Reviewed Creamy Cauliflower Soup
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      |  By Marychef

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    "Thank you for a lovely recipe. I also fed it to 'non-cauliflower' people and it was pronounced a great success! I substituted low fat evaporated milk instead of the double cream and I used a spray of olive oil instead of the butter. This took the fat and cholesterol down substantially and I honestly believe the taste is not affected. Why don't you..."

    Apr 7, 2008 on Food.com

    Recipe #295946

    Reviewed Larb
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      |  (1 person found this helpful) |  By Wenstar

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    "This was my first attempt at Thai food and it was extremely successful. Light, fresh and delicious. I used a pork and chicken combination and some chopped coriander (cilantro along with the mint. I made it a second time and upped the chili a bit. Even better! Thank you so much. It has a permanent place in my recipe collection."

    Jan 30, 2008 on Food.com

    Recipe #11375

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