Another unexpected and delicious combination of flavours in this recipe from (of course) Yotam Ottolenghi. In a large bowl combine 80g (2¾oz) of white miso paste, 40g (1½oz) of finely grated ginger, 4 tablespoons of mirin (sweet cooking sake) and 4 tablespoons of cider vinegar. To this add 8 bone-in pieces of chicken and mix well. Cover and allow to…… Continue reading miso chicken with grapes and walnuts
flourless mini chocolate cakes
Another recipe from SWEET by Yotam Ottolenghi and Helen Goh. We ate these delightful little cakes while they were still slightly warm. With a thin crispy crust, they were moist and light on the inside and had a wonderful deep chocolate flavour. The amazingly glossy chocolate ganache was not so easy to make but tasted great…… Continue reading flourless mini chocolate cakes
chilli oil
For those of you who love chilli, you’ll know that chilli oil is an important condiment at Chinese tables and a useful pantry staple. Made with facing heaven peppers, chilli oil is not very spicy (for a chilli oil) and has a nutty, toasty flavour enhanced by aromatics. To make this chilli oil you will need 110g (4oz)…… Continue reading chilli oil
mexican beef skewers
From Chef Gabriel Gambou of Arrecife Restaurant in Colima, Mexico, this recipe was published in The Taste of Mexico by Patricia Quintana. Tender barbecued beef skewers are served with a rich and dark sauce made with cascabel chillies (shown here with refried black beans). For the beef, use strips of sirloin or hanger steak, preferably with some…… Continue reading mexican beef skewers
sultana and sour cherry fruitcake
Almost all fruit, this simple one-bowl cake has a nice tartness and a good hit of rum. Preheat your oven to 160ºC (320ºF) and line a 22cm (8″) tin with baking paper. Measure 500g (17½ oz) of sultanas and 250g (8¾ oz) of sour dried cherries into a mixing bowl. Gently heat ⅓ of a…… Continue reading sultana and sour cherry fruitcake
new potatoes
Thomas recently harvested this year’s crop of potatoes. He planted Dutch Cream, a variety known for it’s creamy texture in mash but also excellent for roasting. When they’re this fresh, though, there’s nothing better than boiling or steaming them. We served them with sour cream mixed with plenty of chives and some salt and freshly…… Continue reading new potatoes
ginger braised duck
Classic Vietnamese flavours, lots of ginger and a little chilli make this braised duck truly tasty. Use duck legs, thighs or wings for this recipe. Start by browning 6 pieces of duck in some hot oil for a few minutes. Slice a generous amount of ginger into fine slivers and add it to the duck pieces.…… Continue reading ginger braised duck
gluten free raspberry and lemon cake
Don’t wait for your celiac friends to come over to try this amazingly delicious cake. No gluten means the mixture can’t be overworked and mashed potato makes the cake really moist. Perfect for Valentine’s Day! Heat your oven to 180ºC (350ºF). Butter and line a deep 20cm (8″) round cake tin. Beat 250g (8¾ oz)…… Continue reading gluten free raspberry and lemon cake
warrigal spinach
Warrigal spinach, is a bush food native to Australia, New Zealand, Japan, Chile and Argentina. Captain Cook ate it aboard the Endeavour to prevent scurvy and Joseph Banks took it back to England to cultivate. The plant is drought resistant, thrives on neglect, self seeds and grows so fast that it can be harvested in a…… Continue reading warrigal spinach
steamed fish with spicy sauce
Here’s a spicy Sichuan-style sauce for any white fish. This recipe is for 700g (1½ lbs) of fish fillets. Make a slurry of 1 tablespoon of water and 1 tablespoon of cornstarch and set aside. Finely chop ½ an onion and mince 1 clove of garlic. Finely chop a few shiitake mushrooms and ¼ of a…… Continue reading steamed fish with spicy sauce
michelle picker cooks 