These lamb shanks, adapted from this NYTimes recipe by David Tanis, are braised with a subtle mix of Persian spices and citrus and served with the soup-like braising liquid. Generously salt four meaty lamb shanks. Mix together 2 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 teaspoon of ground cardamom, 1 teaspoon of freshly ground black pepper…… Continue reading lamb shanks + pilaf
coconut tart with burnt honey and passionfruit
This coconut tart, by Matt Moran for Delicious, is enhanced by the brightness of the passionfruit and the slight bitterness of the burnt honey. The perfect dessert after just about any cuisine. Grease and line a 25cm springform cake tin. Soak 3 sheets of gelatine in cold water for 5 minutes. In a saucepan over…… Continue reading coconut tart with burnt honey and passionfruit
congee with pork and corn
Congee is a staple dish in China which varies from region to region. White rice is boiled in 10-12 times its weight in water until it breaks down and becomes a thick porridge. Considered the ultimate comfort food, congee is eaten at any time of day. Savoury congee is often cooked with flavourful ingredients and…… Continue reading congee with pork and corn
tomato kasundi
Kasundi is an Indian tomato relish that’s not only good with Indian food. Try it on a burger or with any grilled meat and you won’t be disappointed. In a medium pan, over low to medium heat, warm 3-4 tablespoons of vegetable oil. Add 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1…… Continue reading tomato kasundi
strange flavour chicken
Strange flavour or Guaiwei (怪味) is a speciality of Sichuan food. Named for the combination of many different flavour profiles into one cohesive sauce, it includes hot chilli oil, numbing Sichuan peppercorns, sweet sugar, sour vinegar, salt, savoury soy sauce, and nutty sesame paste and oil. Strange flavour sauce is sometimes used in hot dishes…… Continue reading strange flavour chicken
baci di dama
These crisp little Italian hazelnut biscuits (cookies), not too sweet and filled with dark chocolate, are perfect with a mid-morning coffee or afternoon tea. To make these biscuits you can toast, skin and grind the hazelnuts yourself. As I have an excellent supply of good quality nuts, I chose to use hazelnut meal. Combine 140g…… Continue reading baci di dama
glazed tofu + pumpkin salad
Here is a tofu recipe, from Serious Eats, that’s a fusion of two cuisines. Glazed with a combination of chipotles in adobo and miso, it’s spicy, umami and delicious. Finely chop 2 chipotle peppers in adobo sauce. Place them in a small bowl, along with some of the adobo sauce, and add 1 tablespoon of…… Continue reading glazed tofu + pumpkin salad
bean and pea salad
Trying to plan your Christmas feast? This impressive looking salad can be prepared ahead of time and dressed just before serving. Boil a large pot of salted water. Top and tail green beans, snow peas and sugar snap peas if you have them. Boil the beans for 3-4 minutes depending on their size until just…… Continue reading bean and pea salad
oven braised turkey legs
Slow braising in the oven with vegetables and white wine makes turkey legs tender, moist and and delicious. A great alternative when you don’t want to cook a whole turkey. Preheat your oven to 160ºC (320ºF). Season a turkey leg or two drumsticks with salt and pepper. Heat oil in a large heavy pot over…… Continue reading oven braised turkey legs
magic cake
Magic cake (gâteau magique) is something I have wanted to try for a while. When baked the cake batter magically forms layers. I decided to use an unusual flavour profile of an apple cider reduction and vanilla. Although the layers weren’t as distinct as they might have been, the cake didn’t disappoint. In a wide…… Continue reading magic cake
michelle picker cooks 