David treated us to this wonderful Thai meal recently. For the marinade process these ingredients in a food processor: 1 brown shallot, 2 cloves of garlic, 1 sliced thumb-size piece of galangal (or ginger), 2 teaspoons of ground coriander, a handful of basil leaves, ½ a can of coconut milk, 2 finely sliced kaffir lime leaves, 1…… Continue reading whole barramundi in banana leaves + asparagus salad
sausage and tortellini soup
A hearty Italian meal in a soup. You will need some good Italian sausages for this soup. Remove the casings from 2-3 sausages and fry the meat, breaking it into small pieces as it cooks. Add a diced onion, 2 chopped carrots and 2 chopped stems of celery and continue to cook until the onion…… Continue reading sausage and tortellini soup
grilled figs
A simple but wonderful dessert when fresh figs are in season. Preheat the oven to 180ºC (350ºF). Cut fresh figs in half and lie them face-up in a baking dish. Scatter walnuts around them. Melt 1 tablespoon of butter with 2 tablespoons of honey. Add 1 teaspoon of orange blossom water, stir to combine and drizzle the…… Continue reading grilled figs
purple sweet potato noodle salad
I found noodles made from purple sweet potatoes in my local Asian supermarket. Not only did they inspire this pretty salad but they also turned out to have a delightfully chewy texture. First cook the noodles according to instructions or just test until you like them. Cool them under cold water then cut them into shorter lengths…… Continue reading purple sweet potato noodle salad
smoky chipotle ham hock with red beans + barbecued corn
A Tex-Mex chilli of sorts using smoked ham hock, chipotle and red beans. Cook 1 large smoked ham hock with at least 2 cups of water until the meat is falling from the bone (in a pressure cooker this will take 30 minutes). Allow to cool and reserve the liquid. Cook 2 chopped onions and 3…… Continue reading smoky chipotle ham hock with red beans + barbecued corn
cheese strudel
Here’s a nod to my Austro-Hungarian background. Preheat the oven to 200℃ (390℉). Combine 250g (8¾ oz) of farmers cheese, ⅓ of a cup of sugar, 1 cup of almond meal and 1 teaspoon of vanilla extract or paste and beat until smooth and creamy. Add 1 egg and beat well. Melt 40g of clarified butter or ghee. Lay out 5 sheets…… Continue reading cheese strudel
chicken and holy basil stir-fry
This simple and traditional dish (gai pad grapow) appears on most Thai restaurant menus. Thinly slice 500g (1 lb) of chicken thigh meat, an onion and (if desired) 2 fresh red chillies. Peel 6-8 cloves of garlic and pound them in a mortar and pestle with 6 long red chillies. Heat some vegetable oil in…… Continue reading chicken and holy basil stir-fry
rice with onions, chick peas and currants + butternut salad
Here are another two inspired Yotam Ottolenghi recipes from his book Jerusalem. This dish is made with a cup of basmati rice and ¼ of a cup of wild rice both pre-cooked separately. Heat some sunflower oil in a saucepan and add 2 teaspoons of cumin seeds and 1½ teaspoons of curry powder. After only a few seconds…… Continue reading rice with onions, chick peas and currants + butternut salad
coconut and lime ice cream
This ice cream is light and refreshing with a smooth consistency. Dairy and egg free, it is thickened with agar-agar powder. Agar-agar (or Kanten in Japan) is a natural gelling substance extracted from algae. Unlike gelatine, agar-agar is heat resistant once set and is therefore an excellent food stabiliser and is often used in molecular gastronomy. It doesn’t impart any flavour…… Continue reading coconut and lime ice cream
nepalese goat curry
Deliciously sweet goat meat cooked in sumptuous spices and falling off the bone. Enjoy this with roti or rice. Marinate 1.2 kg (2¾ lbs) of diced goat meat (preferably bone-in) in a little vegetable oil, ½ a cup of full-cream yoghurt, 1 teaspoon each of cumin, coriander, dry mango powder (amchur) and chilli powder and ½ a teaspoon each of ground…… Continue reading nepalese goat curry
michelle picker cooks 