Pasta with fresh beans and potatoes (pasta e fagioli fresche con patate)
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,...
View ArticleCorn 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...
View ArticleLamb 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...
View ArticleYakitori 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.
View ArticleSwordfish 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...
View ArticlePork satay with chilli dipping sauce
For the best flavour, marinate the pork overnight.
View ArticleBaked cheesecake
This cheesecake is dense and not overly sweet. Start this recipe a day ahead.
View ArticleBagels 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.
View ArticleLemon-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...
View ArticlePotato knish
Knish is a Yiddish word derived from the Russian word, knysh (a bread bun) and was brought to America by Russian immigrants.
View ArticleMatzo 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;...
View ArticleFruit 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...
View ArticlePaella 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...
View ArticleQuinoa paella with spring vegetables (quinoa en paella con verduras de...
For a moist texture, use a 34cm ovenproof paella pan.
View ArticleSweet paella rice with goat's milk, rhubarb and goat's cheese (arroz dulce en...
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,...
View ArticleOcean 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...
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...
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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....
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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...
View ArticleHarira 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...
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