Cooked in Vietnamese style this fish dish is delightfully fragrant and succulent. If you can’t find a banana tree you can find fresh vacuum-packed banana leaves at Asian stores. If there are too many for one occasion they freeze well. Cut 900g (2lbs) of Ling (or a similar firm-fleshed white fish) into 4 large pieces. In a…… Continue reading fish cooked in banana leaves
sweet corn bake
Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn. Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the…… Continue reading sweet corn bake
vanilla and berry baked cheesecake with almond brown sugar crust
This deliciously naughty cheesecake is just big enough for 6 generous serves. If you wish to make it in a standard-sized cake tin then add 50% to the ingredients. Preheat the oven to 200℃ (390℉). For the crust combine 135g (4¾ oz) of almond meal, 50g (1¾ oz) of 5brown sugar and 70g (2½ oz) of melted butter and…… Continue reading vanilla and berry baked cheesecake with almond brown sugar crust
meatloaf + barbecue sauce
A simple meat loaf with a wonderfully complex barbecue sauce. Thank you Matt Preston. Preheat the oven to 180℃ (350℉). Into a large bowl place 500g (1 lb 1½ oz ) each of beef mince and good pork sausages ( casings removed ), 1 finely chopped red onion, 3 finely diced cloves of garlic, 125g ( 4½ oz )…… Continue reading meatloaf + barbecue sauce
hot and sour soup
This Szechuan soup makes a wonderfully satisfying meal. Take a small packet of bean thread noodles and soak them in cold water. Now take some pieces of black fungus or wood-ear fungus (available in Asian grocery stores) and cook them until tender. Meanwhile bring 1½ litres (50 fl oz) of stock to boil. Remove the…… Continue reading hot and sour soup
ricotta dumplings with apricots and walnut crumb
These dumplings remind me a little of the Austro-Hungarian food of my childhood. Place 2 cups of fresh ricotta cheese in a bowl and add 1 large egg and ¾ of a cup of plain flour. Mix thoroughly with a fork then, with wet hands, roll the mixture into balls and place them on a plate.…… Continue reading ricotta dumplings with apricots and walnut crumb
salt cod (bacalhau, bacalao, morue, baccalà)
It’s said that the Portuguese have 1000 recipes for bacalhau. Here’s a traditional one with potatoes and onions that’s worth the planning. Before using salt cod it must be soaked. If it’s wet-salted then soaking for one day with a couple of changes of water will be enough. If it’s dried salted cod then it…… Continue reading salt cod (bacalhau, bacalao, morue, baccalà)
okonomiyaki
These Japanese vegetable pancakes are a delight. Unlike some take-away versions the vegetables still have some bite, the taste is fresh and there isn’t too much stodgy batter. Thanks to Smitten Kitchen for this one and to Thomas for cooking it! Make the tangy sauce first. Combine ¼ of a cup of ketchup, 1½ tablespoons of Worcestershire…… Continue reading okonomiyaki
flourless beetroot, espresso and walnut cake
Beetroot has such an earthy flavour and it’s natural sweetness makes it an excellent cake ingredient. I chose to combine it with two other ingredients with earthy flavours. The result is a super-moist cake in an amazing colour! The espresso glaze helps to boost the coffee flavour. For the cake, cook 2 medium-sized fresh beetroots…… Continue reading flourless beetroot, espresso and walnut cake
cavolo nero chips
Cavolo nero or Tuscan kale has come back into fashion of late. These delicious chips are a great way to eat your greens. Serve them as a side dish with pasta or risotto and watch them disappear. Preheat your oven to 150℃ (300℉). Wash a bunch of cavolo nero and dry it thoroughly. Remove and…… Continue reading cavolo nero chips
michelle picker cooks 