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Glazed carrots salad Glazed carrots salad

October 24, 2011, 4:33 pm
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Glazed carrots salad Moroccan chef Hassan M'Souli from Sydney's Out of Africa restaurant is happy to share this dish with us, traditionally from the Moroccan town of Fez.

Glazed carrots salad is a spring dish and has a delicious combination of sweet and sour.
It is best served chilled.
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Chicken with Dutch curry and pineappleChicken with Dutch curry and pineapple

October 24, 2011, 4:52 pm
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Chicken with Dutch curry and pineappleGeert Elzinga from Sydney’s Essen restaurant gives us a quick and easy chicken dish with a Dutch twist, serving as a testimony to Dutch travels through the ages.

This dish combines sweet curry from Indonesia with pineapple sourced originally from South America.
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Dutch apple turnovers Dutch apple turnovers

October 24, 2011, 5:21 pm
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Dutch apple turnovers Dutch apple turnovers with typical Dutch spices are quick and easy to make and can be eaten warm or cold on the same day. 

Geert Elzinga from Sydney’s Essen restaurant recommends that sweet rather than tart apples are used so that not much sugar has to be added.
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Watercress salad with pear and dried cherryWatercress salad with pear and dried cherry

October 24, 2011, 5:42 pm
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Watercress salad with pear and dried cherryWatercress is native to Asia Minor and the Mediterranean region. Watercress grows wild in Greece and has been popular since ancient times. It is said to have health-boosting properties and the Greek general Xenophon made his soldiers eat watercress as a tonic to keep healthy.

When Hippocrates founded the first hospital on the island of Kos around 400 BC, he grew wild watercress in the natural springs. He used it to treat blood disorders as he believed in its healing power.

Watercress is also high in vitamin C and calcium.

I like having watercress in salads and this dish is one of my favourites.

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Moroccan sardinesMoroccan sardines

October 24, 2011, 6:20 pm
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Moroccan sardinesFresh sardines are tasty, high in protein fish that have become popular in Australia.

Moroccan chef Hassan M'Souli's Moroccan sardines are filled with coriander, cumin, ginger and saffron and served as sandwiches.
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Sweet couscous seffa Sweet couscous seffa

October 24, 2011, 8:38 pm
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Sweet couscous seffa Sweet couscous seffa is a healthy, delicious dessert or breakfast. The couscous is mixed with dried fruits, yoghurt and orange blossom.

Morrocan chef Hassan M’Souli from Sydney’s Out of Africa restaurant teaches us how to make this seffa.
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Mackerel tartare Mackerel tartare

October 24, 2011, 9:06 pm
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Mackerel tartare Fish is often eaten raw in the Netherlands. This dish is ideal for party canapes or a light summer lunch.

Geert Elzinga from Sydney's Essen restaurant shows us his version of mackerel tartare.
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Spicy meatballs (keftedes)Spicy meatballs (keftedes)

October 26, 2011, 4:32 pm
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Spicy meatballs (keftedes)It is believed that fritters or keftedes have their origins in Ancient Greece. Greek loukoumades or doughnuts was the first type of fritter to be created in Ancient times. These were sweet fritters with honey and sesame.

Almost every region and island of Greece has their own fritters based on meat, seafood, vegetables or fruit. For example, Santorini uses tomatoes or fava bean, Mykonos uses onions, Crete uses wild greens, and Tinos uses fennel, and so on.

You can use beef or lamb mincemeat or a combination for this dish. The bread must be stale — half a loaf of a country-style sourdough bread is ideal. Sometimes I substitute bread for sweet trahana to add a touch of sweetness, or breadcrumbs.
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Sand whiting fillets with pineapple chutney

October 30, 2011, 4:36 pm
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To make pineapple chutney, heat vegetable oil in a saucepan over medium heat. Toast cumin seeds for 1 minute or until fragrant. Stir in pineapple and tomato, and cook for 2 minutes or until tomato starts to soften. Add 150ml water, sugar and paprika, and cook for 25 minutes or until mixture thickens. Cool, then process with mint leaves in a food processor until smooth. Set aside until needed.

Score fish skin and remove any bones. Combine chickpea flour, spices, garlic and ginger paste, and salt. Using damp hands, coat fish in flour mixture.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Working in batches, carefully lower fish into oil and fry, turning halfway, for 3 minutes or until golden and just cooked. Remove with a slotted spoon and drain on paper towel.

Serve with pineapple chutney and baby cress, if desired.

* Chickpea flour is available from health food shops and selected supermarkets.

* Ajwain seeds are available from Indian food shops and spice shops. They have an intense caraway flavour. Substitute caraway seeds.

* Garlic and ginger paste, available from Indian food shops, is a staple of Indian cookery. Alternatively, use 1 crushed garlic clove and finely grate a 2cm piece of ginger.

Drink 2010 Rosily Semillon Sauvignon Blanc


Photography Rob Frith
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Billy-can bun

October 30, 2011, 5:24 pm
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Billy-can bun is a great alternative to Christmas pudding. Buy billy cans from camping stores and present this delicious sweet bread in them for an edible gift.

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Sichuan dry-fried snake beans

October 30, 2011, 6:27 pm
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Place pork, 1 tbs soy sauce, ½ tbs rice wine and cornflour in a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed.

Trim beans and cut into 5cm lengths. If damp, dry well with paper towel. Fill a large wok with 3cm vegetable oil and place over high heat. To check whether oil is hot enough, insert a wooden chopstick into oil; small bubbles should form on the chopstick. Working in three batches, carefully add the beans and cook for 2 minutes or until skins wrinkle and whiten. Remove with a slotted spoon and drain on paper towel.

Drain all oil except for ½ tbs. Return wok to high heat and add pork mixture. Cook, breaking up mince, for 2 minutes or until browned. Add chillies, garlic, leek and shrimp, and stir-fry for 1 minute or until fragrant. Return beans to wok with remaining 2 tbs soy sauce and 1 tbs rice wine, and mustard greens. Stir-fry for 30 seconds, then add sesame oil. Stir to combine and remove from heat.

Serve immediately with rice.

*Chinese rice wine, dried red chillies and dried shrimp are available from Asian food shops.

*Chinese leeks, available from selected greengrocers and Asian food shops, are more slender than regular leeks and resemble bulb spring onions. Substitute 1 large spring onion.

*Ya cai is a Sichuanese pickle made from the stems of a variety of mustard green. It is sun-dried, rubbed in salt and mixed with spices and sometimes sugar. It is dark brown and sold in packets or jars at selected Asian food shops. If unavailable, substitute with other pickled mustard greens or pickled radish.
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Pot-au-feu

October 30, 2011, 7:53 pm
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The allure of this French dish is the flavourful soup. Use a variety of beef cuts and bones with lots of marrow. Don’t be tempted to cook it quickly; it is the slow-cooking method that extracts the flavours from the vegetables and meats. For the best result, refrigerate overnight and skim the fat from the surface before reheating it the next day. Traditionally, the French serve the soup to start, followed by the meat, bones and vegetables, plus lots of bread to spread with the melt-in-your-mouth marrow.
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Seafood and bone marrow dumplings

October 30, 2011, 8:10 pm
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Xiao long bao is usually filled with pork and aspic (meat stock set to jelly). When it cooks, the aspic melts, forming a ‘soup’ within the dumpling. Here, the soup comes from the melted bone marrow.
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Gujarati dhal

October 31, 2011, 3:43 pm
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I do $10 yoga and dhal nights at my yoga school in Leichhardt, Sydney. I take the group through a 70-minute yoga class and then they enjoy a complimentary bowl of my version of my grandmother’s traditional dhal, the Gujarati version from the north-west of India.

Dhal is the perfect meal after yoga; it’s delicious and nutritious, but it doesn’t leave you feeling heavy. I serve it with rice, coriander leaves and Gujarati Methia mango pickle, which is very different from mango chutney. It’s not as sweet, and is the only pickle I use; you can find it at most Indian food shops. I’ve tweaked the recipe by using quick-cook red lentils in place of the traditional tuvar dal (or tooval dal) and, for a healthier option, I add a splash of olive oil at the end, instead of ghee.

The real secret to a great Gujarati dhal, however, is mixing through a little sugar and lemon juice after you take it off the heat – it gives it that wonderful sweet and sour flavour that you don’t get with other dhals. Though, I probably shouldn’t have shared that... Gujarati women will probably want to kill me now.
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Haemul Pajeon

October 31, 2011, 4:20 pm
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Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, often with makgeolli (Korean rice wine), haemul pajeon is a seafood and spring onion pancake. ‘Haemul’ means seafood, ‘pa’ means spring onion and ‘jeon’ is pancake. If you like, substitute beef, pork and kimchi (pickled vegetables) for the seafood.

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Prasorizo

October 31, 2011, 4:39 pm
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Leeks are a member of the lily family and share the Allium genus with garlic and various onions. They are especially plentiful in winter. In ancient Greece, there were leek-growing competitions and the largest ones were offered to the gods. Greeks have added them to many recipes, including this vegetarian rice dish.
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Fugazzeta

October 31, 2011, 4:57 pm
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With more than half the population believed to be of Italian descent, it should come as no surprise that Argentines have their own style of pizza. The fugazzeta – derived from the word ‘focaccia’ – was created by a Genoese immigrant baker at the beginning of the last century and consists of a bread-like base and mountains of onion and cheese. The dish became so famous that it was patented in the 1950s.

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Broad bean and pea saladBroad bean and pea salad

November 6, 2011, 3:06 pm
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Broad bean and pea saladThis is a favourite dish in Greece and broad beans are often teamed up with artichokes.

It is believed that along with peas, broad beans became part of the eastern Mediterranean diet in around 6000 BC or earlier. They were loved by the Ancient Greeks so much that they were used for voting. A white bean was used to cast a 'yes' vote and a black bean for 'no'.

The term 'pea' was taken from the Latin pisum, which is the latinisation of the Ancient Greek name πίσον (pison) or πίσοc (pisos).

In Ancient Greece and Rome beans were used as a food for the dead, similar to how we have 'kolliva' today. Pythagoras of Ancient Greece forbade his followers from eating beans because it was believed they contained the souls of the dead.

In some parts of Greece peas or broad beans are included in skordalia. In other parts of Greece they make them into a mash ('poure') and add Greek cheeses such as grated kefalotiri, feta or graviera.

In Crete fresh broad beans are shelled and eaten as an accompaniment to tsikoudia, the local alcoholic drink.

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Lamb cutlets with fennel and cumin seedsLamb cutlets with fennel and cumin seeds

November 6, 2011, 4:45 pm
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Lamb cutlets with fennel and cumin seedsArchestratus was one of my favourite Ancient Greek chefs. He believed that quality foods were a pleasure and only need to be seasoned with salt, olive oil and sometimes a touch of cumin.

This influenced me to investigate Greek dishes that include cumin and I have learnt to incorporate the spice in dishes that traditionally do not use it.

Archestratus explained where one should buy ingredients in Ancient Greece. He always emphasised quality ingredients, simplicity, the harmonious use of ingredients and to season in moderation. I believe this is when the notion of love and positive energy (A Greek term) began in cookery.

In this recipe I use both fennel and cumin. Cumin is native of Egypt and it travelled to Greece from there. The Ancient Greeks kept cumin at the dining table in its own container, like salt and pepper. In Ancient Greece it was used for medicinal purposes to promote a healthy digestive system.

Fennel is native to the Mediterranean region and is sometimes used to flavour ouzo. The Ancient Greeks believed that fennel seeds improved eyesight and they were used as a slimming agent. It was also given to people with poor memory.
     
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Mountain cheese risottoMountain cheese risotto

November 6, 2011, 5:25 pm
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Mountain cheese risottoFrench-born Patrice Repellin comes from Annecy in the French Alps. He is the owner and chef of "Koots Salle à Manger", a modern French restaurant located in Kooyong, south-east Melbourne. Repellin has gained experience in France as well as Switzerland, USA, the Caribbean and Sydney, where he learnt to appreciate a light, fresh approach to fine produce. Mountain cheese risotto is one of his specialties.
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