You will need a 30cm round paella pan or deep frying pan for this recipe.
You will need a 30cm round paella pan or deep frying pan for this recipe.
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Mixed paellaMixed paella
You will need a 30cm round paella pan or deep frying pan for this recipe.
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Beetroot couscous with dukkah-crusted perchBeetroot couscous with dukkah-crusted perch
Argan oil is a nutty-flavoured oil that is produced from the kernels of the argan tree, native to Morocco. Substitute hazelnut or walnut oil. Roasting the beetroot over rock salt helps to retain its natural flavour.
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Ural pelmeniUral pelmeni
To make meat filling, place all ingredients in a bowl. Add ¼ tsp each salt and black pepper, and mix until smooth. Cover and refrigerate until needed.
To make pelmeni dough, using an electric mixer, beat flour, egg and ½ tsp salt on low speed until almost combined. With the mixer on low speed, gradually add 180ml iced water until mixture forms a soft ball, adding more water if necessary. Mix for 3 minutes or until smooth and elastic. Turn dough out onto a lightly floured surface, shape into 2 discs and wrap one of them in plastic wrap.
Roll out the remaining disc until 2mm thick. Using a 10cm round cutter, cut out 20 rounds, re-rolling the scraps of dough as necessary. Place 1 teaspoonful of meat filling in the centre of each round, brush edges with a little water and fold wrappers over filling to form a semi-circle. Press the edges together to seal, then bring the two points together and pinch to seal and form a tortellini-shaped dumpling.
Repeat step 3 with remaining dough and meat filling.
Line a large steamer basket with a cartouche and set over a pan of simmering water. Steam pelmeni, in batches of 10, for 8 minutes or until tender and cooked through. Scatter with dill and serve with sour cream and lemon wedges.
DRINK Chilled Russian Standard Imperia Vodka, Russia ($40)
As seen in Feast magazine, Issue 7, pg100.
Photography by Anson Smart.
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Artichoke and olive blini pan piesArtichoke and olive blini pan pies
I love the fact that these pies are so very nearly instant, yet look remarkably sophisticated. You get a lovely rounded finish to the pie that will make people wonder how you did it. It helps if you have more than one blini or crêpe pan, so you don’t have to make the pies one at a time.
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Sumac and zaatar encrusted snapper with roasted chickpea saladSumac and zaatar encrusted snapper with roasted chickpea salad
Enjoying the range of fresh Australian seafood, and eager to explore delicious ways of presenting it, I use snapper here and cook it in a Middle Eastern style with classic flavours and traditional herbs and spices from across the ocean.
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Sweet chicken currySweet chicken curry
Serve this curry with plain rice, accompanied by a mixed salad with a lemon and thyme vinaigrette dressing.
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Challah
This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.
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French toast challah with maple syrup and blueberriesFrench toast challah with maple syrup and blueberries
Whisk together eggs, cinnamon, milk and icing sugar in a bowl until well combined.
Soak the challah on both sides in the egg mixture. Heat the butter and oil in a frying pan over medium heat. Add the challah and cook, turning once, for 3 minutes each side or until golden brown.
Transfer to a plate, drizzle with maple syrup and serve scattered with blueberries and extra icing sugar.
As seen in Feast magazine, Issue 7, pg108.
Photography by Mark Roper.
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Mallorcan scrolls (pan de Mallorca)Mallorcan scrolls (pan de Mallorca)
One of the most common items found in Puerto Rican bakeries, this sweet and fluffy bread is named after the Spanish island of Mallorca and is perfect with a café con leche (coffee with milk). Go heavy on the icing sugar!
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Baked chicken and rice (arroz con pollo)Baked chicken and rice (arroz con pollo)
To make adobo marinade, combine all the ingredients with ½ tsp salt in a large bowl. Add chicken and toss to coat well. Cover with plastic wrap and refrigerate for 3 hours or overnight. Drain chicken, discarding the marinade.
To make sofrito, process all ingredients in a food processor until smooth. Set aside.
Combine 1 tsp each oregano and cumin, 2 tsp paprika, pepper, and onion, garlic and chilli powders in a large bowl. Add chicken and rub mixture into the meat.
Heat oil in a large, heavy-based pan over high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a plate. Add onion, garlic, capsicum and the chorizo, and cook for 3 minutes or until softened. Add sofrito. Cook, stirring, for a further 5 minutes or until slightly reduced. Add the remaining 1 tsp oregano and 2 tsp cumin and paprika, then the bay leaves and olives. Cook, stirring, for 3 minutes. Stir in tomatoes, stock and rice, then return chicken and bring to the boil. Reduce heat to low, cover tightly and cook for 25 minutes or until chicken is cooked through and rice is tender. Remove pan from heat and stand, covered, for 10 minutes. Serve with coriander and lime wedges.
As seen in Feast magazine, Issue 7, pg148.
Photography by John Laurie.
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Spinach and fetta cheese omelette (omeleta me spanaki kai feta)Spinach and fetta cheese omelette (omeleta me spanaki kai feta)
It is said that the omelette originated in ancient times somewhere in the east. The word omelette is a French word.
We find many references in Ancient Greek texts for the omelette. For example, Dionysius in the Diepnosophists tells us, “Simias, I’ll make him forget everything...if I can only show him an omelette, and set before him a dinner redolent of the attic sweet breeze...”.
There are many types of omelettes made in Greece, the most popular being with spinach and fetta, and "strapatsada" made with pureed tomatoes.
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Gnocchi alla SorrentinaGnocchi alla Sorrentina
This recipe comes from Salerno on the Amalfi coast, where mozzarella is plentiful and ox heart tomatoes are eaten fresh for their meaty, yet delicate sweetness. Here, Leonardo Gelsomino from Melbourne’s Yak Bar talks us through how to prepare your own gnocchi from scratch.
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AborrajadosAborrajados
Aborrajados are a unique dessert that packs a sweet and savoury punch. Some people say that aborrajados come from African tradition and they were introduced in America through the slaves in the 19th century. The Spanish culture added the breadcrumbs and the frying.
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Atjar tjampoer
A Dutch version of a classic Indonesian side dish, this is a perfect fresh accompaniment to any meat dish, which may be on the heavy/greasy side in flavour. Easy to make in large batches, the mix preserves well when bottled. Here, chef Geert Elzinga, from Sydney’s Essen restaurant, talks us through the recipe.
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Babi panggang
Indonesia’s spice-rich cuisine has heavily influenced Dutch cooking, not surprising given the close historical ties of the two countries. Here chef Geert Elzinga, from Sydney’s Essen restaurant, prepares a babi panggang to Dutch tastes.
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Buttermilk puddingButtermilk pudding
Buttermilk is a commonly used ingredient in Dutch cooking, renowned for its good bacteria and creamy taste. Chef Geert Elzinga, from Sydney’s Essen restaurant, explains how to prepare a sweet buttermilk pudding.
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Cavolo croquettesCavolo croquettes
Peel and boil the potatoes until cooked and soft. Ensure you drain all the liquid so they are dry. At the same time steam the cavolo nero leaves for a few minutes until soft, then drain.
In a medium bowl, mash the potatoes and make a smooth puree. Slice the cavolo nero very finely and mix through the hot puree.
Beat one of the eggs. Add the egg and the prosciutto to the potato mix.
Allow to cool down for 2 hours to stiffen up.
Place the mixture in a piping back and pipe a cylinder of around 1.5cm thickness. Cut this into 3-4cm pieces.
Beat the other egg and pour into a shallow dish for an egg wash.
Roll the potato bites in the egg wash, and coat in the breadcrumbs. Deep-fry them quickly in oil at 180°C.
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Turbot and spinachTurbot and spinach
Here chef Geert Elzinga, from Sydney’s Essen restaurant, shows us how to cook turbot with potato and spinach.
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Herring in white breadHerring in white bread
White bread with herring will resonate in every Dutch child who learned from the history books about the liberation of the town of Leyden. The Spaniards had laid siege to the city of Leyden and when, after a year of starving, the free Dutch army managed to break through the Spanish lines. They brought with them herring and white bread for the starving population. Here chef Geert Elzinga, from Sydney’s Essen restaurant, shows us a modern day version of the recipe.
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Prawns in melonPrawns in melon
This is a quick and easy prawn appetiser that delivers a tasty burst of sweet melon and prawn flesh in a smooth sauce. Chef Geert Elzinga, from Sydney’s Essen restaurant, talks us through this very popular Dutch entrée.
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