Larb is an authentic and ubiquitous Laotian dish, a spicy beef salad which is packed with fresh herbs and chilli and served with steamed sticky rice. Make a marinade for 250g (1 lb) of beef steak (we used sirloin) by combining 2 tablespoons of Thai fish sauce, 2 tablespoons of lemon juice, 1 tablespoon of…… Continue reading beef larb + sticky rice
peach and berry friand bake
Made of almond flour, egg whites, butter and sugar, friands are an Australian / New Zealand invention, a relation of the French financier. Usually small oval shaped cakes, Yotam Ottolenghi’s version, from his cookbook SIMPLE, is a further reinvention into something between a friand and a clafoutis. This one was made by Deborah with peaches,…… Continue reading peach and berry friand bake
saffron rice cake
This rice cake, called Tahchin, is a speciality of Iran. The long-grained rice is usually enriched with saffron, yoghurt and egg yolks and can also include fruit or vegetables. The crispy crust which is called tahdig (Persian for bottom of the pot) is often made with rice, bread or potato. In this version, from recipetineats,…… Continue reading saffron rice cake
vegetable stew with dried limes
Ghormeh sabzi is an Iranian vegetable and herb stew cooked with dried limes. It’s a popular dish in Iran and there are many, many variations. It traditionally includes lamb or beef and dried legumes but I chose to cook a vegetarian version from Yotam Ottolenghi’s cookbook PLENTY MORE. Vegetables never tasted so good! Preheat your…… Continue reading vegetable stew with dried limes
duck with lentils
Adapted from this New York Times Mark Bittman video, here’s a simple way to cook a delicious French style meal in the oven. Braised in a mix of vegetables and stock, the duck is tender and still crisp-skinned and the puy lentils add a wonderful earthy flavour. Trim 2 duck legs of excess fat, score…… Continue reading duck with lentils
leatherwood honeycomb
Leatherwood (Eucryphia lucida) is a species of tree endemic to Tasmania where this honey is produced. The dark amber honey has a distinctive aromatic flavour of spice with a floral afternote. I combined my organic leatherwood honey with vanilla in this honeycomb. Prepare a lined baking tray and have 3 teaspoons of sifted bi-carb soda…… Continue reading leatherwood honeycomb
baked lima beans
Who doesn’t like baked beans? Here’s a Greek version with lima beans. Place 450g (1 lb) of dry lima beans in a large saucepan with 4 times as much water and bring to boil. Simmer for 4 minutes then switch off the heat and allow the beans to soak for 1 hour. After 1 hour,…… Continue reading baked lima beans
chicken liver paté
Homemade chicken liver paté is easy to make, economical and tastes better than anything you can buy. Many French recipes simply poach chicken livers with aromats, but I find that frying them adds a lot of flavour. Peel and chop an onion or a few shallots and trim 300g (10½ oz) of chicken livers. Heat…… Continue reading chicken liver paté
steamed whole fish with ginger
This delectable and surprisingly simple Cantonese dish is usually served on special occasions as part of a banquet or for a family gathering. Thomas cooked this using a 650g (1½ lb) snapper but sea bass, coral trout or flounder will work well too. The steaming of the fish is simple. Make sure the fish is…… Continue reading steamed whole fish with ginger
port wine trifle
David made this old-fashioned trifle using aged vintage port for the jelly. Perfect for Christmas in July! For the best result, make this trifle a day ahead. To make the jelly, place 6 sheets of gelatine in a bowl and soak in cold water. If you choose to use powdered gelatine, you will need 3…… Continue reading port wine trifle
michelle picker cooks 