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Tapioca pudding with cassava and banana (che chuoi chung)

February 8, 2012, 8:18 pm
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To make sweetened coconut cream, combine all ingredients in a small pan. Warm mixture over low heat, stirring constantly; don’t boil. Once hot, remove from heat. Makes 250ml.

Bring 1L water to the boil in a pan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water.

Meanwhile, place cassava, sugar, 125ml (½ cup) coconut cream and 600ml water in a large saucepan over high heat. Bring to the boil, stirring to dissolve sugar. Reduce heat, bring to a simmer and cook, stirring occasionally, for 15 minutes or until cassava is soft and mixture has slightly thickened. Add tapioca and bananas, and stir constantly for 10 minutes or until bananas have started to break down. (Stir constantly otherwise the tapioca will sink to the bottom of the pan and burn.) Add remaining 125ml (½ cup) coconut cream and 1½ tsp salt, and simmer for a further 2 minutes or until thickened.

Divide among bowls or glasses. Drizzle with sweetened coconut cream and scatter with peanuts and sesame seeds to serve.

* Tapioca and cassava are available from Asian food shops.

Drink 2007 Michele Chiarlo Nivole Moscato D’Asti, Piemonte, Italy
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Cherry Bread Pudding (visneli ekmek tatlisi)

February 8, 2012, 8:36 pm
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Preheat oven to 200°C and grease a large roasting pan. Strain cherries through a sieve set over a small saucepan to collect juices. Add caster sugar to juices and bring to the boil over medium heat. Whisk in icing sugar mixture and cook for 6 minutes or until slightly thickened. Add cherries and lemon juice, and stir until combined. Set aside.

Heat a large frying pan over medium heat. Spread both sides of bread with butter, then cook, in batches, for 2 minutes each side or until golden.

Place toasts in a single layer in roasting pan. Spoon over most of the cherry syrup, reserving a little to serve, then spoon over cherries. Bake for 15 minutes or until bread is well soaked and heated through.

Divide cherry bread pudding among plates, spoon over sour cream, scatter over roasted almonds and drizzle with remaining cherry syrup to serve.
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Cherry bread pudding (visneli ekmek tatlisi)Cherry bread pudding (visneli ekmek tatlisi)

February 8, 2012, 8:36 pm
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Cherry bread pudding (visneli ekmek tatlisi)Preheat oven to 200°C and grease a large roasting pan. Strain cherries through a sieve set over a small saucepan to collect juices. Add caster sugar to juices and bring to the boil over medium heat. Whisk in icing sugar mixture and cook for 6 minutes or until slightly thickened. Add cherries and lemon juice, and stir until combined. Set aside.

Heat a large frying pan over medium heat. Spread both sides of bread with butter, then cook, in batches, for 2 minutes each side or until golden.

Place toasts in a single layer in roasting pan. Spoon over most of the cherry syrup, reserving a little to serve, then spoon over cherries. Bake for 15 minutes or until bread is well soaked and heated through.

Divide cherry bread pudding among plates, spoon over sour cream, scatter over roasted almonds and drizzle with remaining cherry syrup to serve.
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Fried mussels with tarator (midye tava)

February 8, 2012, 8:44 pm
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To make tarator, soak bread in water for 5 minutes, then squeeze out water. Process walnuts in a food processor to fine crumbs. Add bread, garlic, lemon juice and tahini, season with salt and process until combined. Transfer to a bowl. Stir in yoghurt, dill and oil, and season with salt and pepper. Add water for a thinner consistency, if desired. Refrigerate until needed. Makes 1½ cups.

Heat a large saucepan over high heat. Add mussels and 60ml (¼ cup) beer and cover. Cook, shaking pan, for 1 minute or until shells have slightly opened. Drain, remove mussels from shells, then drain on paper towel.

Fill a deep-fryer one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Meanwhile, using an electric mixer, whisk egg whites to stiff peaks. Place self-raising flour in a large bowl, then gradually whisk in remaining 270ml beer, then egg whites. Place plain flour in a separate bowl. Season. Working in 3 batches, dust mussels in seasoned flour, shake off excess, then coat in batter. Fry for 2 minutes or until golden, then remove with a slotted spoon and drain on paper towel. Whisk batter between each batch to aerate.

Season mussels and serve with tarator, scattered with extra dill.

Drink Raki and beer can be served with this dish, but also try a 2010 Brokenwood Hunter Valley Semillon ($23), a 2010 Andrew Thomas Braemore Semillon ($27) or the Taltarni Sparkling Brut ($19).
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Lamb dumplings with yoghurt and sumac (manti)

February 8, 2012, 8:55 pm
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To make dough, place flour and ½ tsp salt in a large bowl. Make a well in the centre and add 2 tsp olive oil and the egg. Start drawing in the flour while gradually adding 125ml (½ cup) water; add only enough water for the mixture to just come together; the dough should be soft but not too sticky. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 4. Small air pockets should have formed at this point. Cover with a damp tea towel and rest at room temperature for 20 minutes.

Meanwhile, to make manti filling, place lamb, onion, 2 tbsp parsley and 1 tsp each salt and pepper in a bowl and, using your hands, mix until well combined.

Heat remaining 80ml (1/3 cup) oil in a large frying pan over low–medium heat. Add mint and chilli, and stir for 1 minute or until fragrant. Transfer to a small bowl and keep warm, leaving 2 tbsp infused oil in the pan. Increase heat to medium–high, add the garlic, sugar and tomatoes, and cook for 5 minutes or until slightly thickened. Season with salt and pepper. Set aside.

Roll out a piece of dough on a lightly floured work surface until 2mm thick and cut into 4cm squares. Place ½ tsp lamb filling in the centre of each square, then using a wet pastry brush, lightly brush the edges. Bring each corner together to meet in the centre and press the edges together to seal and form a pyramid-shaped dumpling. Place on a lightly floured tray. Repeat with remaining dough and lamb filling.

Meanwhile, bring a large saucepan of salted water to the boil. Cook manti, in batches, for 3 minutes or until cooked through and floating on the surface. Remove with a slotted spoon and transfer to pan with tomato sauce. Heat over low–medium heat and gently toss to coat manti in the sauce.

Divide manti and sauce among bowls. Drizzle with yoghurt, and mint and chilli oil, and sprinkle with sumac to serve.

* Sumac, available from supermarkets, is a tangy, Middle Eastern spice often used in marinades, salads and dressings.

Drink Little Creatures Pale Ale ($3.50) or 2007 Guigal Côtes du Rhône ($20)
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Stuffed eggplant (patlican dolmasi)

February 8, 2012, 9:09 pm
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Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until softened. Add mince, increase heat to medium–high and cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add cinnamon and pepper paste, and cook for a further 2 minutes or until fragrant. Add rice and burghul, and cook for 2 minutes to toast and coat grains. Add pine nuts, currants and 500ml (2 cups) water, and stir to combine. Season with salt and pepper, cover and reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until water has evaporated. Transfer to a bowl with ½ cup mint and 2 tbsp dill, and cool.

To prepare eggplants, using a vegetable peeler, peel 4 alternate strips from eggplant skins; this will ensure it remains taught when cooking. Remove stems, then scoop out flesh using a manakra or apple corer, leaving a 1cm-thick shell. Season, then spoon in stuffing, tapping eggplants on a work surface and pressing down on stuffing with the back of a spoon. Place in a single layer in a large, wide, shallow pan. Spoon over tomatoes, add lemon juice and stock, and scatter with the remaining mint and dill. Season eggplants, cover with a cartouche, then cover with a lid. Place over low–medium heat and cook eggplants for 10 minutes each side or until tender. Turn off heat. Set aside for 10 minutes.

Carefully transfer eggplants to a platter and spoon over the pan juices. Serve with yoghurt, if desired, and green olive salad.

* Biber salcasi, available from selected delis, is a thick, deep-red paste made from red peppers and salt.

* Coarse burghul, available from selected Middle Eastern food shops, has a larger grain than regular burghul. Each grain is about half the size of a rice grain.

Drink 2009 Stonier Pinot Noir ($28)
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Green olive salad (yesil zeytin salatasi)

February 8, 2012, 9:24 pm
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Slice cheeks from the olives, discarding the stones, and place in a bowl with parsley, onions, cucumber and tomatoes.

To make dressing, whisk together pomegranate molasses and oil in a bowl.

Drizzle salad with dressing, season with salt and pepper, and toss gently to combine. Scatter over walnuts to serve.

* Pomegranate molasses is available from delis and Middle Eastern food shops.
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Turkish sausage and baked eggs (sucuklu yumurta)

February 8, 2012, 9:45 pm
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This is a typical Turkish breakfast dish.
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Turkish ice-cream (dondurma)

February 8, 2012, 9:53 pm
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Pork chargrilled in bambooPork chargrilled in bamboo

February 9, 2012, 4:48 pm
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Pork chargrilled in bambooIn a mixing bowl, combine the pork, lemongrass, shallots, galangal, mountain chilli, salt and water. Mix well.

Place the pork mixture in the bamboo. Seal the opening with the banana leaves. Stand over an open fire at 45 degrees. Cook for 30 minutes, rotating every 10 minutes.

Transfer the cooked pork to a serving platter. Garnish with kaffir lime leaves, chilli and basil leaves to serve.
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Banana trunk and chicken curryBanana trunk and chicken curry

February 9, 2012, 4:53 pm
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Banana trunk and chicken curryTo make the chilli paste, in a mortar and pestle, add one ingredient at a time, and pound until a paste is formed. Begin with the lemongrass, followed by galangal, kaffir lime leaves, garlic, red shallots and dried chilli. Finally, add the fermented shrimp and fish pastes and incorporate well. Transfer to a bowl and set aside.

Add a few tablespoons of water to the mortar, cleaning both mortar and pestle with the water. Pour water out and reserve for later.

Slice the banana trunk hearts into 5cm lengths, then cut into quarters. Place them in a water bath with lime juice to stop them discolouring. Set aside.

Heat oil in a wok over high heat. Add the chilli paste, and sauté for 3 minutes or until fragrant. Add the chicken and stir-fry for a further 3 minutes.

Add the reserved water from the mortar, plus enough water to just cover the chicken. Bring to the boil, skimming any impurities that rise to the surface. Add the banana trunk and cook for 5-8 minutes until chicken is cooked and the banana trunk softens.

Add the kaffir lime leaves, fish sauce and glass noodles. Cook for a further minute.

Garnish with spring onion and coriander to serve.
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Chargrilled Chiang Mai pork bellyChargrilled Chiang Mai pork belly

February 9, 2012, 5:02 pm
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Chargrilled Chiang Mai pork bellyTo prepare the sauce, combine all the ingredients in a small bowl. Set aside.

In a mortar and pestle, pound the garlic, coriander roots and coriander seeds to a fine paste. Transfer to a large bowl. Add the pork belly, sugar, soy sauce, oyster sauce and pepper. Mix well. Place in the fridge for at least 1 hour to marinate (or overnight, if possible).

Bring a barbecue or chargrill to medium-high heat. Grill the pork belly for 8-10 minutes each side.

Chop the belly into 2cm-thick pieces. Serve with the tamarind dipping sauce.
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Roast tarragon chicken (poulet rôti au estragon)

February 14, 2012, 5:17 pm
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Heat oil in a small frying pan over medium heat. Add eschalots, garlic and mustard seeds, and cook for 5 minutes or until eschalots soften. Transfer to a bowl and cool.

Meanwhile, preheat oven to 180°C. Rinse chicken including the cavity with cold water, and pat dry with paper towel. Slide your fingers under the skin to gently loosen and create two pockets.

To make tarragon butter, place 70g butter, tarragon and eschalot mixture in a bowl and stir to combine. Season with salt and pepper.

Using your fingers, spread the tarragon butter evenly under the chicken skin, then rub the remaining 30g butter over the chicken to coat well. Season.

Place the chicken on a wire rack set in a roasting pan and roast for 1½ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer.

Meanwhile, place potatoes in a saucepan of salted water. Bring to the boil, then cook for 10 minutes or until just tender. Drain, then return to the pan over low heat to allow any water to evaporate. Turn off the heat and shake the pan vigorously to roughen up the surface of the potatoes; this will make them extra crunchy when they are roasted.

After the chicken has been in the oven for 30 minutes, add duck fat to a separate roasting pan and heat on lower shelf of oven for 15 minutes. Carefully add potatoes, toss to coat in duck fat and season with salt. Roast on lower shelf for 1 hour or until golden.

Transfer roast chicken to a board and cover loosely with foil. Rest for 15 minutes. Carve chicken, then tear into pieces and place on a platter. Drizzle with pan juices and serve with potatoes and green salad.

Drink 2008 Petaluma Piccadilly Valley Chardonnay ($40) or 2009 William Fèvre Petit Chablis ($30).
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Braised rabbit with wild mushrooms and prunes (lapin braisé avec champignons sauvage et pruneaux)

February 14, 2012, 5:43 pm
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Preheat oven to 150°C. Place dried wild mushrooms in a bowl and cover with boiling water. Soak for 20 minutes. Drain, reserving 125ml (½ cup) soaking liquid. Rinse mushrooms to remove any grit and set aside.

Meanwhile, tightly wrap rabbit backstraps in pancetta (there will be some left over) and refrigerate until needed.

Melt 40g butter and 1 tbsp oil in a large casserole over medium–high heat. Season remaining rabbit with salt and pepper, and cook with remaining pancetta, turning, for 5 minutes or until rabbit is evenly browned. Add wine and cook for 1 minute to cook off alcohol. Tie half the thyme with kitchen string and add to pan with chicken stock, whole eschalots, three-quarters of the garlic, juniper berries, bay leaves, prunes, wild mushrooms and reserved mushroom liquid. Season, bring to the boil, then turn off heat. Cover surface with a cartouche with a small hole cut in the centre, then cover with a lid. Transfer to oven and bake for 1 hour or until meat is tender.

Carefully strain braised rabbit mixture in a colander set over a large saucepan. Transfer rabbit mixture to a deep platter and cover loosely with foil to keep warm. Place sauce over high heat, bring to a rapid boil and cook for 12 minutes or until reduced by two-thirds. Reduce heat to medium, then whisk in the remaining 30g butter, one piece at a time, until butter is incorporated and sauce is shiny. Season. Remove from heat and pour over rabbit mixture.

Meanwhile, heat 1 tbsp olive oil in a large frying pan over high heat. Cook backstraps, turning, for 4 minutes for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Add remaining 1 tbsp oil to pan and cook Swiss brown mushrooms for 3 minutes. Pick leaves from remaining thyme and add to pan with remaining garlic. Cook, stirring, for 2 minutes or until mushrooms are golden. Season.

Slice backstraps into 3cm pieces and add to rabbit mixture with mushrooms. Serve with green beans and crusty bread.

* Dried wild mushrooms, from delis, are a mixture of chanterelles, trompettes, cepes and morelles. Substitute just dried cepes (porcini).

* Ask your butcher to joint the rabbit for you, cutting the back legs into two pieces and removing the two backstraps, leaving you with 8 pieces in total, including the front legs.

Drink 2009 First Drop’s ‘The Big Blind’ Adelaide Hills Nebbiolo Barbera ($27), 2008 Vajra Langhe Nebbiolo ($45), 2010 Josef Chromy Pepik Pinot Noir ($20) or 2008 Joseph Drouhin Laforet Pinot Noir Bourgogne ($25).
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Witlof gratin (endives au gratin)

February 14, 2012, 5:59 pm
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Place witlof in a single layer in a large saucepan. Add 250ml (1 cup) water, stock, parsley stalks, lemon zest and juice, and season with salt and pepper. Cover with a cartouche with a small hole cut in the centre, then cover with a lid. Bring to a boil, then reduce heat and simmer for 15 minutes or until witlof is tender when pierced with a skewer. Cool, then cut witlof in half lengthwise and place, slightly overlapping, cut-side up, in a single layer in a large roasting pan.

Preheat oven to 200°C. Meanwhile, heat a frying pan over medium–high heat and cook speck for 6 minutes or until golden. Turn off heat, then using a slotted spoon, remove speck from pan and set aside. Add breadcrumbs and toss in the fat in the pan to coat. Transfer to a bowl, cool, then stir in parmesan and chopped parsley.

Scatter speck over witlof and pour over cream. Season, scatter over breadcrumb mixture, then bake for 10 minutes or until breadcrumbs are golden. Serve immediately.

* Speck is German-style smoked bacon from selected delis and butchers.
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Plum cake (gâteau aux prunes)

February 14, 2012, 6:26 pm
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Preheat oven to 180°C. Grease and line a 22cm springform pan. Place sugar, oil, yoghurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.

Place flour, ground almonds and ¼ tsp salt in a large bowl and stir to combine. Add yoghurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon ½ tsp jam into the centre of each plum, then bake for 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil to prevent over-browning.

Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.

Scatter over raw sugar and serve with cream.

Drink 2008 De Bortoli Noble One Botrytis Semillon ($25, 375ml), a Château Filhot Sauternes ($35, 375ml) or the Henriques & Henriques 10-year-old Malmsey from Madeira ($50, 500ml).
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Mulled wine (vin chaud)Mulled wine (vin chaud)

February 14, 2012, 6:37 pm
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Mulled wine (vin chaud)Place wine, spices, orange slices, vanilla, sugar and bay leaf in a pan over medium heat and cook until hot and sugar has dissolved.

Strain wine, reserving orange slices and discarding remaining solids, into a heatproof jug and divide among glasses. Add an orange slice to each glass and serve with biscuits.
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Spiced biscuits (spéculoos)

February 14, 2012, 6:58 pm
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Place butter, sugar and golden syrup in the bowl of an electric mixer and beat until pale and creamy. Set aside.

Process 60g walnuts in a food processor until finely ground, then place in a large bowl. Add baking powder, spices, salt and flour.

With the electric mixer on medium speed, add egg to butter mixture, beating until just combined. Gradually add flour mixture and beat until just combined. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest; don’t worry if it still feels soft.

Preheat oven to 180°C and line 2 large oven trays. Shape tablespoons of dough into ovals of even thickness and lightly press a pinch of the remaining walnuts over a corner of each oval. Place biscuits on lined trays, leaving 3cm between each one and bake for 12 minutes, swapping trays halfway, or until golden. Set aside to cool on a wire rack. Biscuits will keep in an airtight container for up to 1 week.
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Tunisian doughnuts (yo-yos)Tunisian doughnuts (yo-yos)

February 15, 2012, 2:54 pm
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Tunisian doughnuts (yo-yos)Place yeast, sugar and 125ml (½ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest and 2 tbsp oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir until combined.

Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.

Meanwhile, to make honey syrup, place lemon juice, sugar and 250ml (1 cup) water in a pan over medium heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Add honey and orange-blossom water, if using, then reduce the heat to low–medium and cook mixture for 35 minutes or until the consistency of runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool.

Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch dough to make a 12–15cm ring. Gently drop dough into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.

Using a skewer, pierce yo-yo on both sides, then soak in honey syrup for 4 minutes each side. Serve immediately.

* Orange-blossom water is available from delis and Middle Eastern food shops.
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American doughnuts (beignets)American doughnuts (beignets)

February 15, 2012, 3:10 pm
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American doughnuts (beignets)Combine yeast, sugar and 125ml (½ cup) lukewarm water in the bowl of an electric mixer and stir to dissolve yeast. Set aside for 10 minutes or until mixture bubbles. Add egg, evaporated milk and a pinch of salt, and stir to combine. Stir in half the flour until combined, then stir in the Copha until combined. Gradually stir in the remaining flour until dough is well combined.

Using an electric mixer fitted with a dough hook, knead for 5 minutes or until smooth and elastic. (Alternatively, knead by hand on a lightly floured work surface.) Place dough in a large greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.

Lightly dust 2 trays with flour. Punch down dough, then turn out onto a lightly floured work surface and roll out into an 8mm-thick rectangle. Cut dough on the diagonal into 20 x 6cm x 7cm diamonds. Place on trays and cover with a tea towel. Set aside for 30 minutes or until dough doubles in size.

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 15 seconds). Working in batches, pinch the edges and centre of each diamond, pulling to create air pockets. Gently drop into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.

Dust beignets generously with icing sugar and serve warm.
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