Here’s an attractive and impressive way to bring a lovely combination of flavours together. Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin)…… Continue reading zucchini, peppers and chèvre
lamb tagine with prunes and raisins
Adapted by David from an Emeril Lagasse recipe, this tagine has a wonderful balance and depth of flavour. Using lamb on the bone imparts much more flavour to this dish but you can also use diced boneless lamb. Heat some olive oil in a saucepan or tagine and brown approximately 1 kg (2 lbs) of lamb…… Continue reading lamb tagine with prunes and raisins
burrata and honey panna cotta with candied walnuts
A lovely delicate cheese and honey flavour pair well with crunchy candied walnuts To make the panna cotta pour ¼ of a cup of milk into a small bowl and sprinkle over 7g (¼ oz) of powdered gelatine. Allow it to bloom for 5 minutes. Meanwhile, in a small saucepan heat ½ a cup of cream with ½…… Continue reading burrata and honey panna cotta with candied walnuts
carrot salad
This Turkish salad was a perfect way to enjoy our home-grown carrots. Shred or finely julienne approximately 5 cups of carrots. Heat some olive oil in a saucepan and add the carrots, stirring until they are just starting to wilt and change colour. In a bowl whip 1 cup of thick natural yoghurt with 2 crushed cloves…… Continue reading carrot salad
red-cooked duck legs
Red cooking is a Chinese method of slow braising. Popular throughout most of northern, eastern, and southeastern China, the name is derived from the dark red-brown colour of the cooked items and their sauce. Here is a version using duck legs. First place your duck legs into a cold pan and turn the heat to medium.…… Continue reading red-cooked duck legs
cumquat liqueur
The cumquat (or kumquat) is an small orange-like fruit related to the citrus family. It has an edible rind and acid pulp and is often used to make excellent bitter marmalade. This recipe makes a clean-tasting and fragrant liqueur. Simply wash and weigh your cumquats. Place them in a clean jar with an equal amount of…… Continue reading cumquat liqueur
chervil soup
Chervil is related to Parsley, but is more delicate and has a mild licorice or aniseed taste. Widely used in French cooking, it is one of the four traditional fines herbes. This delicious soup highlights it’s flavour and is very useful when you have a glut of chervil. Separate the stems from the leaves of a large bunch of fresh chervil. Cook…… Continue reading chervil soup
baked whole snapper + bean sprout salad
Here’s a Japanese recipe for baked fish. After cleaning and drying, cut some slits into the sides of your fish to allow the flavouring to penetrate. For a 1 kg (2 lb) fish, mix 2½ tablespoons of sake, 2 teaspoons of soy sauce, ½ a teaspoon of salt and 2 teaspoons of finely grated fresh ginger. Place some…… Continue reading baked whole snapper + bean sprout salad
poppy seed cake with lemon icing
One of the latest additions to my groaning shelves of cookbooks is Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich. Poppy seed cakes are one of my favourites and this is a good one. Moist and not too heavy with a lovely tart icing. Preheat your oven to 190ºC (375ºF). In a…… Continue reading poppy seed cake with lemon icing
fine dining in Aukland
The Sky Tower in Aukland, New Zealand is a distinctive landmark. Thanks to Nicolas who generously gave me a voucher, I ate there with 6 others at The Sugar Club on the 62nd floor. We tried many dishes from chef Peter Gordon’s degustation menu. First there was an amuse-bouche of turmeric cured salmon over an anchovy paste with crispy…… Continue reading fine dining in Aukland
michelle picker cooks 