Whiskey is not only my drink of choice but pairs well with many foods, including dessert. Try it with butter shortbread or gingerbread, baked pears or sticky date pudding, vanilla, chocolate brownies or, for that matter, any type of chocolate. I planned to use a not-too-smoky single malt for this ice cream but discovered I only had Dimple (a…… Continue reading whiskey ice cream
Tag: recipe
chicken and sweetcorn soup
Every culture has it’s chicken soup and this classic Chinese one is my kind of comfort food. First, make a good chicken stock from a boiling fowl or some chicken carcasses with a few slices of fresh ginger in it. When the stock is ready, strain it into a saucepan. If you have cooked a whole chicken then…… Continue reading chicken and sweetcorn soup
lamb and herb stew
This wonderful lamb stew or khoresht is fragrant with herbs and tangy with dried limes. The recipe (only slightly adapted) comes from Saraban A chef’s journey through Persia by Greg and Lucy Malouf. In a casserole dish or Tagine heat some olive oil over low heat and fry 1 diced onion and 1 diced leek until soft and translucent.…… Continue reading lamb and herb stew
black rice pudding with grilled bananas and coconut turmeric sauce
Turmeric, a member of the ginger family, grows wild in the forests of South and Southeast Asia. It is widely used as a spice in South Asian and Middle Eastern cooking. Slightly bitter, musky and earthy tasting, it adds an interesting dimension to this dessert from David Thompson’s Thai Food. For the black rice pudding, soak ½ a cup…… Continue reading black rice pudding with grilled bananas and coconut turmeric sauce
butternut ravioli
Filled with a sweet and savoury butternut filling, this pasta is enhanced with crisp sage, golden hazelnuts and butter. Cut the butternut pumpkin into large wedges and place in a baking dish with 1 finely diced red onion. Season with salt, freshly ground black pepper, a grating of fresh nutmeg and some dried chilli flakes to taste.…… Continue reading butternut ravioli
prawn omelette with fresh herbs
This thin omelette with prawn (shrimp) filling is an adaptation of a Vietnamese favourite. For the omelette whisk 4 eggs with some water, salt and a little rice flour. For the filling dice 225g (½ lb) of raw prawns and add a few cloves of finely diced garlic, a few sliced spring onions, some fish sauce and…… Continue reading prawn omelette with fresh herbs
almond, lemon and ricotta cake
Disregard my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely moreish. The recipe (slightly adapted here) comes from a pizzeria in the 30’s holiday town of Sabaudia and appears in Ruth Rogers’ and Rose Gray’s River Cafe Cook Book Two. Preheat your oven to 150ºC (300ºF) and grease and line…… Continue reading almond, lemon and ricotta cake
ceviche
This ceviche, in Mexican/American fusion style, was made with King Dory, a delicate flavoured fish with reasonably firm white flesh. Sole or Flounder could be substituted. Thinly slice 225gm (½ lb) of the fresh fish of your choice and place in a glass, ceramic or stainless bowl. Pour ¼ of a cup of fresh lime juice over the…… Continue reading ceviche
porchetta + brussels sprouts
Here’s some traditional Italian fare. For the Porchetta you will need a skin-on pork shoulder. Score the skin and fat all over pork. Season the meat well with 1 tablespoon of salt or more, plenty of freshly ground black pepper, crushed dry chilli flakes, some grated lemon zest, plenty of diced garlic and some fresh (if possible)…… Continue reading porchetta + brussels sprouts
classic vanilla slice
Those of you who grew up in Australia will know this slice with it’s thick, yellow, cream-free custard sandwiched between two layers of flaky pastry and topped with passionfruit icing. A glorious, messy treat! Preheat your oven to 200ºC (390ºF). Take 2 sheets of store-bought puff pastry and (on lined or greased baking sheets) bake for 10-15…… Continue reading classic vanilla slice
michelle picker cooks 