Spiced hot lemon drink
This is a soothing lemon drink enhanced with the warmth of fragrant spices. The longer you cook it, the more flavour the spices will impart. You can also re-use the spices for another batch the same...
View ArticleFried cauliflower with chickpea aioli
Cauliflower is completely different when it’s fried or roasted as it is cooked in parts of the Mediterranean. It’s a wonderful way to snack on a winter vegetable.
View ArticlePork and potato goulash
This is a terrific dish that matches the wonderful flavour of slow-cooked pork with the bracing acidity of dill cucumbers and the richness of sour cream. If you don’t have tomato passata, just blend or...
View ArticleLittle chocolate and whisky pots with treacle butterscotch
Dip through the intense chocolate for the bittersweet butterscotch underneath. If you can’t find chocolate with a high cocoa content, you can always add a tablespoon or two of powdered cocoa to the...
View ArticleBraised beef with black vinegar and mushrooms
I adore the texture of slow-cooked beef shin. It’s the same cut as osso buco, though it’s not on the bone and is from a more flavoursome animal. Here, it’s cooked to tender perfection with Chinese...
View ArticleApple and sour cream slice
This is best eaten the day it’s made. Store any leftovers in an airtight container for up to 4 days.
View ArticleBeef stuffed with capsicum and blue cheese (matambre)
Place the flank steak, fat-side down, on a chopping board. Using a sharp knife, cut horizontally in half not cutting all the way, to open up the flank. Season with salt and pepper, and sprinkle over...
View ArticleJachal-style empanadas
Each province in Argentina has its own version of empanadas. I come from a region called Jáchal, a big onion producer, which is why I use such a large quantity for this recipe. If you prefer, reduce it...
View ArticleBeef and corn pie (pastel de choclo)
To make the pastry, combine the flour, milk and oil in a bowl with a wooden spoon. Knead the dough for 10 minutes or until smooth, then roll into a ball, cover with plastic wrap and refrigerate for 1...
View ArticleBarbecued beef ribs (costillas)
Place beef ribs and wine in a large tray and leave to marinate for 10 minutes. Drain marinade and coat the beef ribs in salt, shaking off any excess. Cook the beef ribs over a medium fire or coals,...
View ArticleSalsa criolla
Place tomatoes, capsicums and onion in a large bowl. Season with salt, add lime and lemon juices, oil and soy sauce, and toss gently to combine. Serve with meats.
View ArticleBarbecued goat (chivito)
Using a mortar and pestle, pound garlic with 2 tbs salt. Place in a large bowl with remaining ingredients and toss goat to coat in marinade. Cover with plastic wrap and refrigerate for 2 hours or...
View ArticleBeetroot salad (ensalada de betarraga)
Place onion and 1 tbs salt in a bowl and cover with hot water. Leave for 15 minutes, then drain and rinse onion. Meanwhile, place beetroots and sugar in a large saucepan, cover with water and bring to...
View ArticleChilli salted squid (muc rang muoi)
To make salt and pepper seasoning, combine all the ingredients in a bowl. To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl. Lay squid tubes on a chopping board....
View ArticleChicken salad with cabbage and vietnamese mint (goi ga)
To make master stock, combine 6L water, light and dark soy sauces and 2 tbsp salt in a large saucepan, place over high heat and bring to the boil. Place cinnamon, star anise and cardamom in muslin, tie...
View ArticleDeep-fried whole snapper with ginger and lime fish sauce ( ca chien)
To make sauce, combine all the ingredients in a bowl. Makes 125ml (½ cup). To make onion oil, place oil and onions in a small pan over medium heat. When onions start to simmer, remove from heat and...
View ArticleChargrilled honey and spring onion pork cutlets (suong nuong)
Combine oyster and fish sauces, honey, sugar, lemongrass, spring onions, garlic and vegetable oil in a large bowl. Add pork and coat in marinade. Cover and refrigerate for at least 4 hours or...
View ArticleVietnamese dressing (nuoc cham)
To make the dressing, place fish sauce, vinegar, sugar and 125ml (½ cup) water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add...
View ArticleBlack Angus beef with lucky sauce (bo luc lac)
To make lucky sauce, combine all the ingredients and 60ml (¼ cup) hot water in a large bowl. Makes 180ml (¾ cup). Place beef and 60ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce...
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