This is not to be mistaken with a popular Italian soup of a similar name with cannellini or borlotti beans and short pasta, nor is it to be confused with the classic Genovese dish of spaghetti, pesto, green beans and potatoes.
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Pasta with fresh beans and potatoes (pasta e fagioli fresche con patate)
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Corn dogs
Place polenta, 150g (1 cup) flour, bicarbonate of soda, baking powder, cayenne pepper, sugar and ½ tsp salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 35g (¼ cup) flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.
Thread corn dogs onto skewers and serve immediately with tomato sauce and mustard.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 35g (¼ cup) flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.
Thread corn dogs onto skewers and serve immediately with tomato sauce and mustard.
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Lamb kofta with cacik
Heat a chargrill pan or barbecue grill to medium–high.
To make cacik, combine all the ingredients with 2 tbsp water and ½ tsp salt in a bowl. Makes about 1¼ cups. Cacik will keep in an airtight container in the fridge for up to 2 days.
To make köfta, combine lamb, onion, garlic, egg, spices, parsley, 1 tsp black pepper and 2 tsp salt in a large bowl. Divide the mixture into 8 and shape each portion around a skewer into a 15cm sausage.
Cook, turning, for 10 minutes or until cooked through. Serve with cacik.
* Lamb shoulder is the best cut for köfta. Ask your butcher to mince the shoulder for you.
* Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.
* Goat’s-milk yoghurt is available from health food shops.
To make cacik, combine all the ingredients with 2 tbsp water and ½ tsp salt in a bowl. Makes about 1¼ cups. Cacik will keep in an airtight container in the fridge for up to 2 days.
To make köfta, combine lamb, onion, garlic, egg, spices, parsley, 1 tsp black pepper and 2 tsp salt in a large bowl. Divide the mixture into 8 and shape each portion around a skewer into a 15cm sausage.
Cook, turning, for 10 minutes or until cooked through. Serve with cacik.
* Lamb shoulder is the best cut for köfta. Ask your butcher to mince the shoulder for you.
* Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.
* Goat’s-milk yoghurt is available from health food shops.
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Yakitori negima
For authenticity, these skewers should be made with negi (Asian leek), but as it is hard to find in Australia, we’ve used large spring onions; also try baby leeks.
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Swordfish souvlaki
Cut fish into 24 pieces and combine with garlic, oil, lemon juice, herbs and ½ tsp black pepper in a bowl. Cover and refrigerate for 30 minutes.
Heat a chargrill pan or barbecue grill to medium. Thread each skewer with 3 pieces of fish, 2 bay leaves and 2 pieces of lemon.
Cook for 8 minutes, turning halfway, or until fish is just cooked. Serve with lemon wedges.
* Sold on branches from selected delis and greengrocers.
* Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.
Heat a chargrill pan or barbecue grill to medium. Thread each skewer with 3 pieces of fish, 2 bay leaves and 2 pieces of lemon.
Cook for 8 minutes, turning halfway, or until fish is just cooked. Serve with lemon wedges.
* Sold on branches from selected delis and greengrocers.
* Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.
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Pork satay with chilli dipping sauce
For the best flavour, marinate the pork overnight.
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Baked cheesecake
This cheesecake is dense and not overly sweet. Start this recipe a day ahead.
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Bagels with lox
Lox is salmon that has been cured in a brining solution. Smoked salmon is a good substitute, although it is not as salty as lox.
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Lemon-herb schmear
Derived from the Yiddish word shmirn, ‘schmear’ is New York deli slang for any condiment that’s spread onto a bagel. The flavour of schmears may vary from sweet fruit to jalapeño, but the lemon and herb combination here complements the salmon.
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Potato knish
Knish is a Yiddish word derived from the Russian word, knysh (a bread bun) and was brought to America by Russian immigrants.
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Matzo ball soup
Matzah, matzoh, matza… there are as many ways of spelling this New York classic as there are ways to cook it: several small balls versus one big ball; dense balls versus light and fluffy ones; vegetables in the broth versus broth only, and the list goes on. This recipe makes 12 medium-sized matzo balls that are light and fluffy, with some carrots and parsnips in the broth for sweetness. You can start this recipe a day ahead.
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Fruit kugel
Authentic kugel is a dessert that is most commonly made using egg pasta, but it can also be savoury with a base of rice or potatoes. Dried vine fruits, fresh fruits, nuts, eggs, sugar and spices are added to sweet varieties.
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Paella rice 'a banda' (arroz en paella a banda)
For his original recipe, Alberto uses the head and bones of a whole turbot – a flat, diamond-shaped fish – to flavour the paella. As turbot is not available in Australia, we’ve used New Zealand flounder. Alberto also uses a stock made from fish bones, leek, carrot, celery, fennel, onion, tomatoes, garlic, ñora pepper, white wine, herbs, peppercorns and star anise, but we’ve substituted good-quality fish stock. For an extra-fine paella texture, use a 41cm ovenproof paella pan.
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Quinoa paella with spring vegetables (quinoa en paella con verduras de primavera)
For a moist texture, use a 34cm ovenproof paella pan.
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Sweet paella rice with goat's milk, rhubarb and goat's cheese (arroz dulce en paella de leche de cabra con ruibarbo y crotin)
Alberto suggests serving this sweet paella with walnuts and a thick raspberry or cherry compote. For this recipe, you’ll need a 34cm stainless-steel or enamelled paella pan. For maximum flavour, macerate the rhubarb overnight.
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Ocean trout in puff pastry with mussel sauce
Sébastien usually makes his own puff pastry, but for ease and convenience, we’ve substituted frozen puff pastry sheets.
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Wild shaxi mushrooms wok tossed with cured porkWild shaxi mushrooms wok tossed with cured pork
Bring a pan or wok to smoking hot. Add the cured pork and cook for 2 minutes. Add the red and green peppers, cooking wine and garlic shoots, and stir-fry for 1 minute. Add the mushrooms and stir-fry for a further minute. Season with salt.
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Lucky red braised pork bellyLucky red braised pork belly
Place the pork belly into a large bowl. Place the rice grains into a mortar and grind to a fine powder.Transfer to a bowl. Add the Chinese cooking wine, and mix well. Add this to the pork belly. Massage the liquid into the flesh. Set aside to marinate for at least 30 minutes.
Transfer the pork to a medium-sized pot and cover with cold water. Add the salt, sugar, ginger and black cardamoms. Bring to the boil, skimming any impurities from the surface.
Cover, reduce heat to low, and simmer for 3-4 hours or until tender.
Garnish with coriander.
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Dali vegetarian rice noodle stir-fryDali vegetarian rice noodle stir-fry
To make the Yunnan chilli oil, place the dried chilli flakes in a bowl.
Heat the peanut oil to 170°C. Pour the slightly cooled oil over the chilli. Set aside to cool. Add the sesame oil to the chilli oil.Heat a pan or wok until smoking. Add the peanut oil and garlic, and sauté until fragrant. Add the cabbage, bean sprouts and garlic chives, and stir-fry for 1 minute.
Season with the salt and soy sauce, and stir. Add the chilli oil and stir-fry for a further minute.
Add noodles and stir-fry for 1 minute. Add the pickled chilli and garlic water, and stir-fry briefly. Add the spring onions.
Transfer to a serving platter and garnish with extra spring onions, if desired.
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Harira soup
Harira is a soup traditionally eaten during the holy month of Ramadan to break the daily fast, which begins at dawn and ends at sunset. It’s also served on special occasions, such as the morning after a wedding. Rice and noodles are commonly added to harira to bulk it up and make it suitable for an everyday meal. Soak the chickpeas overnight.
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