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Chicken coconut soupChicken coconut soup
Add all curry paste ingredients to a saucepan and combine.Now add the coconut cream. Stir then bring to the boil. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2...
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Comté cheese soufflé tart with Swiss chardComté cheese soufflé tart with...
Comté is my home, my village, my county; it gives me a sense of place. Maman Blanc would not cook her soufflé in individual soufflé moulds, but in a large shallow earthenware dish. She would place the...
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Braised rabbit with mustard (lapin à la moutarde)Braised rabbit with mustard...
It is probably the biggest divider between our two nations. The French on one hand looks at the rabbit as food; the British as a pet (non edible). This dish was eaten every other Sunday. I clearly...
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Giboulet of cherriesGiboulet of cherries
A wonderful seasonal dessert, inspired by the cherries from the trees in Maman Blanc’s garden. Freezing time: OvernightStanding time: 30 minutesLevel of difficulty: EasySpecial equipment: 4 x 1.5 cm...
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Prahok with pork bellyPrahok with pork belly
Using two knives cleavers finely chop the pork belly, prahok and two garlic cloves.Using a pestle and mortar or food processer. Pound or blend all the ingredients for the Kroeung paste to a smooth...
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Smoked salmon pancake rollsSmoked salmon pancake rolls
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. These rolls make a delightful easy-to-handle little package to accompany a...
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Blinis with smoked salmon or gravlaxBlinis with smoked salmon or gravlax
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. This is a perfect treat before Christmas dinner – or any other dinner or lunch...
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CruditésCrudités
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. If having pre-dinner drinks in the garden, guests will be sure to enjoy a...
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Watermelon with ginWatermelon with gin
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. It’s almost too easy! The gin does something magical to the flavour of the...
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Summer beetroot soupSummer beetroot soup
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. This bright red soup looks dramatic garnished with dill, lemon and cucumber –...
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Roast turkey with two stuffingsRoast turkey with two stuffings
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Roast turkey is a Christmas favourite with its stuffing, crispy skin, moist...
View ArticlePork, apple and sage stuffing
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
View ArticleLemon and parsley stuffing
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
View ArticleTurkey gravy
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
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Roasted stuffed turkey breastRoasted stuffed turkey breast
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. A variation of Jannie’s turkey recipe, the apple, prune and pistachio stuffing...
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Baked Guinness hamBaked Guinness ham
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Come Christmas or New Year, there is usually a baked glazed ham on our buffet...
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Baked salmon with herb mayonnaiseBaked salmon with herb mayonnaise
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. This dish can be the pièce de résistance of a Christmas buffet table. Salmon or...
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Barbecued king prawnsBarbecued king prawns
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Large king prawns and scampi, like all shellfish, are best eaten from their...
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Seafood platterSeafood platter
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. People have been enjoying food from the sea since the beginning of time. Many...
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Crispy roasted vegetablesCrispy roasted vegetables
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. You can hardly have a roast turkey without some crispy vegetables on the side....
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