Moroccan savoury dishes often include fruit. This recipe, from the cookbook The food of morocco by Tess Mallos, features prunes stuffed with almonds. To feed four, you will need 900g (2 lbs) of fish fillets. I used ling but any firm white fish will work. Salt the fish and set it aside in the fridge.…… Continue reading almond crusted fish with prunes
tapioca pearls with coconut and banana
Tapioca pearls are translucent balls made of cassava starch. Originally produced as a cheaper alternative to sago they are particularly popular in bubble tea and are used in many South East Asian desserts and drinks. Although they don’t have much flavour, the texture is wonderful. To make four generous portions, bring 9 cups of water…… Continue reading tapioca pearls with coconut and banana
tofu skin rolls
Tofu skin, also know as beancurd skin or yuba, is made from the skin that forms when soy milk is boiled. Wrapping a filling into the tofu skin is a common dim sum dish in Hong Kong. Usually made with a meat filling, I opted for this vegetarian version. For the filling pre-soak dried black…… Continue reading tofu skin rolls
wholemeal naan
Simple but delicious, this Indian wholemeal bread is an authentic and satisfying addition to any Indian meal. In a large mixing bowl or stand mixer, combine 2 cups of wholemeal flour, 1½ teaspoons of dry active yeast, 1 teaspoon of sugar and salt to taste. Add 2 tablespoons of yoghurt or buttermilk and knead for…… Continue reading wholemeal naan
crying tiger lamb
From Northeastern Thailand, this dish is traditionally made with beef. According to local myth, the dish is so good that it would make a tiger cry. In Australia it makes perfect sense to cook this lamb version from Everyday Thai Cooking by Katie Chin, published on Serious Eats. The original recipe suggested lamb chops but instead I…… Continue reading crying tiger lamb
stracciatella ice cream
Full of crunchy shards of dark chocolate, the flavour of the ice cream itself is a balance of orange and vanilla. Inspired by a recipe from New Feast: Modern Middle Eastern Vegetarian by Greg Malouf and Lucy Malouf, this version uses no eggs, à la Jeni Britton Bauer. To make the ice cream mixture measure…… Continue reading stracciatella ice cream
grilled oysters
Here’s a quick and easy way to serve oysters for those who prefer them cooked. To make the topping, melt 2 tablespoons of butter in a frypan and add 2- 3 finely minced cloves of garlic. When the garlic is softened but not brown, add 4 tablespoons of white breadcrumbs and cook, stirring constantly, until…… Continue reading grilled oysters
roquette pesto
Roquette, aka rocket, aragula, rucola, has a slightly bitter and peppery taste. Most often used as a salad leaf, it makes a great pesto too, especially when basil is out of season. The bitterness is moderated by the other ingredients. To a small food processor add 120g (4¼ oz) of roquette leaves, ½ a cup…… Continue reading roquette pesto
hot and sour duck
This recipe, from FIRE ISLANDS: Recipes from Indonesia by Eleanor Ford, is a deeply flavoursome and complex dish. Hot with chillies and sour with tamarind, the rich and smooth sauce still allows the duck to shine. To make the bumbu, or spice mix, roughly chop 6 large red chillies, 6 red shallots, 2 cloves of…… Continue reading hot and sour duck
marmalade gingerbread
In my pantry I found a jar of marmalade that was past it’s use-by date. A little darker but still OK, so I decided to try this Bon Appétit recipe, slightly adapted. It’s not too sweet with a bitter orange flavour, moist raisins and satisfying chunks of ginger. Preheat your oven to 160ºC (320°F). grease…… Continue reading marmalade gingerbread
michelle picker cooks 