This Nonya style Malaysian dish is wonderfully complex and fragrant. In a small food processor or mortar and pestle make a paste of 1 tablespoon of grated fresh turmeric, 1 tablespoon of grated fresh galangal, 3-4 stalks of finely sliced lemongrass (the white part only) and a 2cm (¾”) piece of belacan (shrimp paste) and add 1 tablespoon of tamarind…… Continue reading turmeric assam chicken
cherry vodka ice cream
Cherries and vodka are a great match. To make this ice cream I added sour dried cherries soaked in vodka as well as fresh cherries to the base recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. A day or two before making this ice cream, soak ½ a cup of dried cherries in ½ a cup of…… Continue reading cherry vodka ice cream
mushroom barley casserole + baked peppers with walnut and feta
Here’s a hearty vegetarian meal to satisfy eaters of all persuasions. Finely dice 2 onions and fry them over low heat in some olive oil until wilted. Add 450g (1 lb) of chopped fresh mushrooms and 7g (¼ oz) of finely chopped dried porcini mushrooms. Cook until the mushrooms have wilted then add 1 cup…… Continue reading mushroom barley casserole + baked peppers with walnut and feta
chilli crab
These blue swimmer crabs were the best I’ve ever eaten! Thomas cooked them in this Singaporean dish, adapted from Chef John’s recipe at Food Wishes. If you can get fresh crabs, don’t wash them – you want to retain as much natural flavour as possible. If you’ve never prepared them for cooking before then this video from The Sydney Fish Market will…… Continue reading chilli crab
buffalo cauliflower and butternut
Vegetarian and spicy, this dish uses the fabulous flavours normally reserved for chicken wings. Preheat your oven to 230ºC (450ºF). Cut half a cauliflower into florets and some butternut pumpkin (squash) into chunks. Melt some ghee (clarified butter) and toss the vegetables in the ghee, seasoning with salt and pepper to taste. Roast in the oven until…… Continue reading buffalo cauliflower and butternut
pear and almond slice
A classic combination in a not-too-sweet and gluten free slice. Preheat your oven to 180ºC (350ºF) and grease and line a 22cm (8½”) square cake tin. Cream 120g (4¼ oz) of butter with ⅓ of a cup of sugar and when they are light and fluffy beat in 2 large eggs, one at a time. Add 1¼…… Continue reading pear and almond slice
sesame seared tuna with soba noodles and edamame
A lovely cold dish for a hot day and gluten free too. Cook the soba noodles according to instructions and when they are ready immediately run cold water over them. Place them into a bowl with 2-3 sliced spring onions and some cooked and shelled edamame (young soy) beans. Make a sauce of 3 tablespoons of soy sauce,…… Continue reading sesame seared tuna with soba noodles and edamame
cavolo nero polenta with beef cheek ragu
A great way to eat greens, this polenta recipe appears in River Cafe Cook Book Two by Rose Grey and Ruth Rogers. Beef cheeks: In some olive oil over high heat sear the beef cheeks briefly and remove them to a plate. Lower the heat and add a little more olive oil, some diced onion, garlic, carrots and celery…… Continue reading cavolo nero polenta with beef cheek ragu
fig and espresso cake
A moist heavy fig cake with a good hit of caffeine. It can be served simply cut into thin slices and needs nothing more than a dollop of cream and a cup of tea. In a medium-sized saucepan, combine 2 cups of strong espresso coffee, 15 dried figs, ¼ of a cup of honey, 1 teaspoon of ground cinnamon,…… Continue reading fig and espresso cake
leek, brussel sprout and stilton tart + roasted beets and carrots
A lovely combination of flavours improved by being encased in Maggie Beer’s sour cream pastry. Make the pastry according to the recipe (it works very well with light sour cream too). Roll the pastry out and cut a circle for the bottom of a springform cake tin and some strips for the sides and line the tin making sure there…… Continue reading leek, brussel sprout and stilton tart + roasted beets and carrots
michelle picker cooks 