Eyal Chipkiewicz from Cruzao restaurant shares this healthy dish. According to Venezuelan popular myth, hallacas have their origin during colony times. Back then, plantation owners used to donate leftover Christmas food to their slaves. They would wrap them in corn meal and plantain leaves and cook them for hours. The result was so successful that nowadays all Venezuelans eat hallacas.
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Hallacas
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Causa Peruana
Some people say causa comes from the Quechua word “kausay” (sustenance of life). According to this, the dish would have pre-Hispanic roots, and in those days the dish was boiled potato eaten with slices of ají. But the "Causa Limeña", or Lima-style causa, appeared in the Colonial period. Based on the kausay dish, the Spanish added other ingredients like fish, olives and avocado.
The most folkloric version of the history of "Causa Peruana" says that a nun from Lima had to feed a battalion of soldiers and she was asked with very short notice. So she used what there was available and because they were celebrating the Peruvian Independence Day, it was named "causa" (cause). Whatever the real story is, you can now learn to prepare the dish with a Peruvian chef.
The most folkloric version of the history of "Causa Peruana" says that a nun from Lima had to feed a battalion of soldiers and she was asked with very short notice. So she used what there was available and because they were celebrating the Peruvian Independence Day, it was named "causa" (cause). Whatever the real story is, you can now learn to prepare the dish with a Peruvian chef.
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Argentinian chocotorta
Caramel is the Australian version of the famous Latin American "dulce de leche", used in most Latin desserts. This "chocotorta" comes from Argentina.
It was a recommended recipe that a company wrote behind the package of biscuits they sold 40 years ago. It became so famous that the "chocotorta" is now one of the most popular Argentinian desserts. Carolina Delfino, an Argentinian living in Sydney, shows us how to make this delicious and easy to prepare dessert.
It was a recommended recipe that a company wrote behind the package of biscuits they sold 40 years ago. It became so famous that the "chocotorta" is now one of the most popular Argentinian desserts. Carolina Delfino, an Argentinian living in Sydney, shows us how to make this delicious and easy to prepare dessert.
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Duck magret an l'orange
Bistro Thierry is a typical French bistro, located south-east of Melbourne. Here, you will find all the ambience of a classic French bistro.
In this podcast, we talk with the chef, Frederic Naud. He shares with us one of his specialties, duck magret an l'orange.
In this podcast, we talk with the chef, Frederic Naud. He shares with us one of his specialties, duck magret an l'orange.
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Pickled ginger
Peel the ginger and cut into very thin slices. Place the ginger in a small saucepan of boiling water and boil for 30 seconds before draining. Place the ginger in a jar.
Place the rice wine vinegar in a pan with the sugar and salt. Mix well and bring to the boil, then pour this over the ginger, making sure it’s covered completely.
Close the lid of the jar, allow to cool, then refrigerate for at least 6 hours before using.
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Tandoori-style chicken
It’s fun preparing this dish and, once you have understood it, you’ll
enjoy creating your own spice mixture for a taste variation. Cook the
chicken in a very hot oven and keep an eye on it during cooking so it
doesn’t burn.
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Traditional Maltese date slices
These date slices were originally deep-fried and sold by street vendors and served hot. Nowadays one can buy them fresh or frozen, but are mostly made in every home.
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Poached tomato bruschetta
Moroccan chef Hassan M'Souli says if a tomato has a strong, fresh and fragrant smell it's a sure sign it’s a high quality fruit. Here he gives us another variation of the Italian classic bruschetta, an easy starter for any meal.
The keys to this recipe are using good quality organic tomatoes; poaching the tomatoes to soften their flesh slightly; and using pink salt and argan oil for delicate flavours. If argan oil is not available, you can use extra virgin olive oil.
The keys to this recipe are using good quality organic tomatoes; poaching the tomatoes to soften their flesh slightly; and using pink salt and argan oil for delicate flavours. If argan oil is not available, you can use extra virgin olive oil.
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Chocolate and nutmeg tartlets with advocaat
Luscious tasting chocolate tartlets with nutmeg, served with an advocaat sauce.
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Leche flan
The Filipino version of crème caramel, the leche flan is a cherished dessert enjoyed on Christmas and festive occasions throughout the year.
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Bombas profiteroles
The Uruguayan "bombas" are very similar to profiteroles. This pastry was introduced in France by Caterina de' Medici, wife of Henry II of France, who brought from Tuscany several recipes, including the profiterole. From there it spread all over the world, in each place with its own characteristics.
The Uruguayan version includes a filling of “dulce de leche”, a kind of caramel, but with a specific taste.
The Uruguayan version includes a filling of “dulce de leche”, a kind of caramel, but with a specific taste.
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Kiflice
Preheat oven to 180°C fan-forced. Line 2 large oven trays with baking paper.
Sift flour and baking powder into a large bowl. Using your fingertips, rub in butter and zest until mixture resembles breadcrumbs. Add cream and egg yolk, and stir until combined. Turn out dough onto a lightly floured work surface, knead until smooth, then shape into a ball.
Divide into 4 and, working with one piece at a time, roll out to a 20cm round and cut into 8 wedges. Place ¼ tsp chocolate hazelnut spread or jam on the wider side of each wedge and roll wedge towards its point to enclose the filling. Place on the lined trays and repeat with remaining dough and filling. Bake kiflice for 15 minutes, swapping trays halfway, or until lightly golden.
Roll kiflice in sugar while hot and cool on a wire rack. Store in an airtight container for up to 2 weeks.
Drink Manastirka Sljivovica (Serbian plum brandy; $67, 1L)
Sift flour and baking powder into a large bowl. Using your fingertips, rub in butter and zest until mixture resembles breadcrumbs. Add cream and egg yolk, and stir until combined. Turn out dough onto a lightly floured work surface, knead until smooth, then shape into a ball.
Divide into 4 and, working with one piece at a time, roll out to a 20cm round and cut into 8 wedges. Place ¼ tsp chocolate hazelnut spread or jam on the wider side of each wedge and roll wedge towards its point to enclose the filling. Place on the lined trays and repeat with remaining dough and filling. Bake kiflice for 15 minutes, swapping trays halfway, or until lightly golden.
Roll kiflice in sugar while hot and cool on a wire rack. Store in an airtight container for up to 2 weeks.
Drink Manastirka Sljivovica (Serbian plum brandy; $67, 1L)
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Snapper cooked in paper (dentice in cartoccio)
Preheat oven to 220°C. Heat oil in a frying pan over medium heat. Add garlic and ginger, and cook for 30 seconds or until fragrant. Add cavolo nero and celery, and cook for a further 5 minutes or until cavolo nero is wilted and celery is tender. Remove pan from heat. Stir in crabmeat and season with salt and pepper.
Grease a 50cm-long sheet of baking paper with one-quarter of the butter. Place a fish fillet, skin-side down, in the centre of one half of the paper, season, then top with one-quarter of the crabmeat mixture. Add a sprig of each herb, then top with another fish fillet, skin-side up. Fold paper in half over fish, then fold edges to seal and make a parcel; take care not to tear paper. Repeat with another 3 sheets of baking paper and remaining fish, crabmeat mixture and herbs. Place parcels on an oven tray and bake for 15 minutes or until fish is just cooked.
* Cavolo nero, available from greengrocers, is Tuscan black cabbage; substitute silverbeet.
Drink 2010 Chalmers Vermentino
Grease a 50cm-long sheet of baking paper with one-quarter of the butter. Place a fish fillet, skin-side down, in the centre of one half of the paper, season, then top with one-quarter of the crabmeat mixture. Add a sprig of each herb, then top with another fish fillet, skin-side up. Fold paper in half over fish, then fold edges to seal and make a parcel; take care not to tear paper. Repeat with another 3 sheets of baking paper and remaining fish, crabmeat mixture and herbs. Place parcels on an oven tray and bake for 15 minutes or until fish is just cooked.
* Cavolo nero, available from greengrocers, is Tuscan black cabbage; substitute silverbeet.
Drink 2010 Chalmers Vermentino
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Crumbed lamb cutlets with mache and mint salad (costolette di agnello con insalata valeriana e menta)
Using a meat mallet, pound lamb cutlets lightly all over until 5mm thick. Place herbs, breadcrumbs and parmesan in a bowl and mix well to combine. Season with salt and pepper.
To crumb lamb cutlets, place breadcrumb mixture, flour and eggs in 3 separate shallow bowls. Working one at a time, dust cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure it sticks. Place on a plate and refrigerate for 20 minutes.
Meanwhile, to make salad, blanch peas in a saucepan of boiling water for 2 minutes, then drain and refresh in iced water. Drain again and place in a large bowl with mâche, radicchio and mint. Toss gently to combine.
To make dressing, whisk together olive oil, vinegar and lemon juice. Add to salad and toss gently to combine. Scatter over goat’s cheese and season with salt and pepper.
Heat oil in a large frying pan over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Add rosemary sprigs, then cook lamb, in batches, for 4 minutes, turning halfway, or until golden brown and cooked to medium. Drain on paper towel and cover with foil to keep warm.
To make salmoriglio, blend all ingredients, except oil, in a blender to a smooth paste. Transfer to a bowl and gradually whisk in oil until combined, then season.
Divide lamb cutlets and salad among plates and drizzle over salmoriglio to serve.
* Panko breadcrumbs are available from Asian food shops.
* If you can’t find fresh peas, substitute 90g frozen peas.
* Lamb’s lettuce is a salad green that is sold in punnets at selected greengrocers.
Drink 2009 The Story ‘Associates’ Shiraz
To crumb lamb cutlets, place breadcrumb mixture, flour and eggs in 3 separate shallow bowls. Working one at a time, dust cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure it sticks. Place on a plate and refrigerate for 20 minutes.
Meanwhile, to make salad, blanch peas in a saucepan of boiling water for 2 minutes, then drain and refresh in iced water. Drain again and place in a large bowl with mâche, radicchio and mint. Toss gently to combine.
To make dressing, whisk together olive oil, vinegar and lemon juice. Add to salad and toss gently to combine. Scatter over goat’s cheese and season with salt and pepper.
Heat oil in a large frying pan over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Add rosemary sprigs, then cook lamb, in batches, for 4 minutes, turning halfway, or until golden brown and cooked to medium. Drain on paper towel and cover with foil to keep warm.
To make salmoriglio, blend all ingredients, except oil, in a blender to a smooth paste. Transfer to a bowl and gradually whisk in oil until combined, then season.
Divide lamb cutlets and salad among plates and drizzle over salmoriglio to serve.
* Panko breadcrumbs are available from Asian food shops.
* If you can’t find fresh peas, substitute 90g frozen peas.
* Lamb’s lettuce is a salad green that is sold in punnets at selected greengrocers.
Drink 2009 The Story ‘Associates’ Shiraz
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Pumpkin tortellini with sage butter (tortellini di zucca con salvia e burro)
To make pasta, mound flour on a work surface, make a well in the centre and add egg, egg yolk, 1 tbs water and a pinch of salt. Using a fork, gradually draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes or until firm, adding extra flour if sticky. Wrap in plastic wrap and set aside for 1 hour.
Meanwhile, make pumpkin filling. Preheat oven to 220°C and cut pumpkin into 2cm wedges, leaving skin on and discarding seeds. Place, skin-side down, on an oven tray and roast for 30 minutes or until soft. Cool.
Scoop pumpkin flesh and discard skins. Place in a colander over a bowl and leave to drain any excess liquid for 10 minutes, stirring occasionally.
Meanwhile, heat 15g butter and oil in a frying pan over medium–high heat and cook garlic and chilli for 30 seconds or until fragrant. Add leek and cook for a further 5 minutes or until soft.
Place pumpkin in a bowl and mash. Add leek mixture, finely chopped sage leaves, 1 tbsp parmesan and gruyère, and stir until well combined. Gradually add breadcrumbs, making sure mixture is not too moist and not too dry. Season with salt and pepper.
To roll pasta dough, divide dough in half. Place one half on a lightly floured work surface and roll out until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the second thinnest setting: 2mm. Repeat with remaining dough.
To make tortellini, place pasta sheets on a lightly floured work surface and cut into 30 x 7cm squares. Place 1 tsp pumpkin filling in the centre of each square. Working with 5 squares at a time, dip your finger in water and dampen edges of squares. Fold in half diagonally to form a triangle, pinching edges to seal. Using your thumb, press the middle of the long edge of the triangle up towards the point, then bring the two bottom corners together. Pinch corners together with a little water to seal and place on a floured tray. Repeat with the remaining pasta and pumpkin filling.
Bring a large saucepan of salted water to the boil. Working in batches, add tortellini and stir with a wooden spoon to ensure it doesn’t stick to the pan. Cook for 3 minutes or until pasta is al dente, then remove with a slotted spoon and transfer to a plate.
To make sage butter, cook 100g butter in a frying pan over medium heat for 5 minutes or until it turns nut-brown. Add remaining sage leaves, parmesan and tortellini. Toss to coat and serve immediately.
* ‘00’ or doppio-zero pasta flour is available from selected supermarkets and delis.
Drink 2010 Ducks in a Row Fiano
Meanwhile, make pumpkin filling. Preheat oven to 220°C and cut pumpkin into 2cm wedges, leaving skin on and discarding seeds. Place, skin-side down, on an oven tray and roast for 30 minutes or until soft. Cool.
Scoop pumpkin flesh and discard skins. Place in a colander over a bowl and leave to drain any excess liquid for 10 minutes, stirring occasionally.
Meanwhile, heat 15g butter and oil in a frying pan over medium–high heat and cook garlic and chilli for 30 seconds or until fragrant. Add leek and cook for a further 5 minutes or until soft.
Place pumpkin in a bowl and mash. Add leek mixture, finely chopped sage leaves, 1 tbsp parmesan and gruyère, and stir until well combined. Gradually add breadcrumbs, making sure mixture is not too moist and not too dry. Season with salt and pepper.
To roll pasta dough, divide dough in half. Place one half on a lightly floured work surface and roll out until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the second thinnest setting: 2mm. Repeat with remaining dough.
To make tortellini, place pasta sheets on a lightly floured work surface and cut into 30 x 7cm squares. Place 1 tsp pumpkin filling in the centre of each square. Working with 5 squares at a time, dip your finger in water and dampen edges of squares. Fold in half diagonally to form a triangle, pinching edges to seal. Using your thumb, press the middle of the long edge of the triangle up towards the point, then bring the two bottom corners together. Pinch corners together with a little water to seal and place on a floured tray. Repeat with the remaining pasta and pumpkin filling.
Bring a large saucepan of salted water to the boil. Working in batches, add tortellini and stir with a wooden spoon to ensure it doesn’t stick to the pan. Cook for 3 minutes or until pasta is al dente, then remove with a slotted spoon and transfer to a plate.
To make sage butter, cook 100g butter in a frying pan over medium heat for 5 minutes or until it turns nut-brown. Add remaining sage leaves, parmesan and tortellini. Toss to coat and serve immediately.
* ‘00’ or doppio-zero pasta flour is available from selected supermarkets and delis.
Drink 2010 Ducks in a Row Fiano
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Strawberry cannoli (cannoli alla fragola)
If you like, substitute ready-made cannoli shells from delis and specialist food shops. For this recipe, you will need a sugar thermometer. Start this recipe a day ahead.
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Yoghurt sorbet (gelato di yogurt)
For this recipe, you will need a sugar thermometer. Start this recipe a day ahead.
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Crab in pepita sauce (cangrejas con pepitas)
To prepare crabs, break off tail flaps on the underside and discard. Cut each crab in half lengthwise, then carefully pull off back shells and reserve. Discard the ‘dead man’s fingers’ (soft gills), then rinse and discard stomach sac.
Melt butter in a large saucepan over medium–high heat. Add crabs and reserved shells, and cook, turning occasionally, for 6 minutes or until shells start to turn orange.
Meanwhile, blend tomatoes, capsicum, chillies, pepitas, garlic and coriander roots in a blender, then add 250ml (1 cup) water and blend to a purée.
Add pepita mixture to crabs, bring to the boil, then reduce heat to medium and simmer for 12 minutes or until the crabs are cooked. Transfer crabs to a bowl and cover to keep warm. Increase heat to medium–high and cook pepita sauce for 4 minutes or until reduced by half. Discard shells and season sauce with salt and pepper.
Place crabs on a plate, spoon over pepita sauce, scatter with coriander and extra chillies, and serve with bread.
* If using 300–400g crabs, crack the large claws to ensure that they cook through.
Melt butter in a large saucepan over medium–high heat. Add crabs and reserved shells, and cook, turning occasionally, for 6 minutes or until shells start to turn orange.
Meanwhile, blend tomatoes, capsicum, chillies, pepitas, garlic and coriander roots in a blender, then add 250ml (1 cup) water and blend to a purée.
Add pepita mixture to crabs, bring to the boil, then reduce heat to medium and simmer for 12 minutes or until the crabs are cooked. Transfer crabs to a bowl and cover to keep warm. Increase heat to medium–high and cook pepita sauce for 4 minutes or until reduced by half. Discard shells and season sauce with salt and pepper.
Place crabs on a plate, spoon over pepita sauce, scatter with coriander and extra chillies, and serve with bread.
* If using 300–400g crabs, crack the large claws to ensure that they cook through.
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Plantain empanadas (empanadas de platano)
To make custard, whisk milk with 2 tbsp cornflour, egg, vanilla and sugar in a saucepan until well combined. Add cinnamon and bring to the boil, stirring continuously with a wooden spoon. Reduce heat to low–medium and cook, stirring, for 6 minutes or until the mixture is thick enough to coat the back of the spoon. Strain into a bowl, cover surface with plastic wrap and cool. Refrigerate until needed. The custard will keep in an airtight container in the fridge for up to 3 days.
Meanwhile, cut hard end from plantains and discard, then cut into 2cm slices. Place in a saucepan, cover with water, then bring to the boil. Cook for 6 minutes or until pierced easily with a fork and just turning from pale to deep yellow. Drain, place in a bowl and mash. Add remaining 2 tsp cornflour and stir to combine.
When just cool enough to handle, divide plantain mixture into 16 balls (about 2 tbsp each). Lay a 20cm sheet of baking paper on a work surface and place 1 ball in the centre, then cover with another sheet of baking paper. Using a plate, press down on mixture to form an 11cm round. Remove top sheet of paper, then spoon 2 tsp custard into centre of the round. Carefully fold paper in half by lifting both sides to meet in the middle. Working from outside the paper, gently press edges of mixture together to seal and enclose filling. If mixture cracks, gently run your fingers over paper to seal cracks. Unfold paper and transfer empanada to a tray. Repeat with remaining plantain mixture and custard. Cook immediately or cover with plastic wrap and leave at room temperature for up to 1½ hours.
Fill a deep-fryer or large saucepan one-third full with oil, then heat over medium heat to 170°C (or until a cube of bread dropped into oil turns golden in 15 seconds). Working in batches, gently drop empanadas into oil and fry, turning halfway, for 4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel. Dust empanadas with icing sugar to serve.
* Plantains are available from Asian food shops. Substitute green bananas.
Meanwhile, cut hard end from plantains and discard, then cut into 2cm slices. Place in a saucepan, cover with water, then bring to the boil. Cook for 6 minutes or until pierced easily with a fork and just turning from pale to deep yellow. Drain, place in a bowl and mash. Add remaining 2 tsp cornflour and stir to combine.
When just cool enough to handle, divide plantain mixture into 16 balls (about 2 tbsp each). Lay a 20cm sheet of baking paper on a work surface and place 1 ball in the centre, then cover with another sheet of baking paper. Using a plate, press down on mixture to form an 11cm round. Remove top sheet of paper, then spoon 2 tsp custard into centre of the round. Carefully fold paper in half by lifting both sides to meet in the middle. Working from outside the paper, gently press edges of mixture together to seal and enclose filling. If mixture cracks, gently run your fingers over paper to seal cracks. Unfold paper and transfer empanada to a tray. Repeat with remaining plantain mixture and custard. Cook immediately or cover with plastic wrap and leave at room temperature for up to 1½ hours.
Fill a deep-fryer or large saucepan one-third full with oil, then heat over medium heat to 170°C (or until a cube of bread dropped into oil turns golden in 15 seconds). Working in batches, gently drop empanadas into oil and fry, turning halfway, for 4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel. Dust empanadas with icing sugar to serve.
* Plantains are available from Asian food shops. Substitute green bananas.
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Iranian lamb and herb stew with barberry rice (khoresh ghormeh sabzi bah zereshk polo)
The Iranian table always has bowls of fresh herbs and pickles for people to add to their dishes as they please. The rice is tinted yellow with saffron; a most prized spice in Iran that is so precious, it inspires folk stories. Iranian rice is first par-boiled, then cooked with oil or butter to form a crust known as the tahdig, which literally translates as ‘the bottom of the pot’.
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