Pastilla
Rinse pigeons including the cavity and place, breast-side up, in a single layer in a large, heavy-based saucepan. Rub with garlic and onion, and season well with salt. Add parsley, coriander, turmeric,...
View ArticleChicken and lime soup with corn chips
This soup is very loosely based on the traditional Mexican sopa de lima (a Yucatan lime soup). Place all the condiments in bowls at the table so everyone can build their own soup. Americans like to...
View ArticleDigestive biscuits
I’m a big fan of making my own biscuits, and these savoury oatmeal ones are perfect to serve with soft cheese – perhaps some new-season goat’s cheese or a squidgy white mould, such as brie. For a finer...
View ArticleVegetarian spiced black beans
The meatiness of these beans is enough to convert even the most dedicated carnivore to vegetarianism. While smoky chipotle chilli does make a difference to the flavour, you can just as easily use...
View ArticleGougeres
These airy cheese balls are great for a snack on the run or finger food. They can be made a day ahead and stored in an airtight container, although the texture does change slightly. They also freeze...
View ArticlePappardelle with broad beans and braised pork
I serve this pasta with braised free-range pork, but you could use other braised meat; try lamb shoulder, veal shanks or even a light bolognese. The fresh broad beans are the star of this dish, giving...
View ArticleTurmeric-roasted potatoes
Preheat a roasting pan in the oven to 200°C. Bring a saucepan of lightly salted water to the boil. Cook potatoes and turmeric for 10 minutes or until just tender, then drain. Return to pan, cover and...
View ArticleChicken soup with matzo balls
This soup is traditionally eaten at Passover, a Jewish holiday commemorating the story of the Exodus, in which the ancient Israelites were freed from slavery in Egypt. As this recipe is quite involved,...
View ArticleChallah
According to the Torah, when ancient Israelites travelled for 40 years in the desert, they were fed manna, or “bread from heaven”, which rained down each day. On Shabbat (Saturday), however, no manna...
View ArticleChopped liver
Chopped liver was originally made using goose livers by Jewish people in Germany. Today, it’s commonly made using chicken livers, but there is also a beef liver version.
View ArticleLemon-lime delicious
This dessert should serve six, but if you’re a real sweet tooth, like me, I’d say only two! I normally make a straight lemon delicious, but because my lemon tree isn’t abundant with fruit yet and I was...
View ArticleOrange compote
This dessert is light, so it’s the perfect finish to a big meal. When blood oranges are in season, substitute them for half the oranges.
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King prawns in pastry with muhammara (kadayifli karides)King prawns in pastry...
At Efendy, Somer uses Hervey Bay king prawns and finely chops the ingredients for the muhammara (walnut capsicum dip) using a Turkish zirkh knife, a very large mezzaluna-style knife that preserves the...
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Saint Martin fruit piesSaint Martin fruit pies
To make the fruit filling, combine the figs, sultanas, almonds, walnuts, vino cotto, sugar, orange zest, cinnamon and 300ml water in a large, heavy-based saucepan over medium heat and bring to a...
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Broad bean balls (tamayya)Broad bean balls (tamayya)
Sudanese communities prepare this dish as a group, which makes the process far quicker, less labour intensive and, with banter and gossip, lots of fun as well. Soak the broad beans overnight.
View ArticleSeafood and spring onion pancake (haemul pajeon)
Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, often with makgeolli (Korean rice wine), haemul pajeon is a seafood and spring onion pancake. ‘Haemul’ means...
View ArticleVegetarian rice dish (prasorizo)
Leeks are a member of the lily family and share the Allium genus with garlic and various onions. They are especially plentiful in winter. In ancient Greece, there were leek-growing competitions and the...
View ArticleOnion cake (zwiebelkuchen)
Literally meaning ‘onion cake’, zwiebelkuchen originated in south-west Germany and is similar to quiche. It is traditionally eaten in the European early autumn and is served with neuer wein (new wine),...
View ArticleOnion and cheese pizza (fugazzeta)
With more than half the population believed to be of Italian descent, it should come as no surprise that Argentines have their own style of pizza. The fugazzeta – derived from the word ‘focaccia’ – was...
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