This year, in keeping with Chrismukkah, we celebrated Christmas day with a Jewish feast. The first course was chopped liver. This fantastic recipe comes from Yotam Ottolenghi’s Jerusalem. We ate it on rye bread while sipping champagne. Melt 70g (2½ oz) of duck or goose fat in a fry pan and fry 2 large sliced onions until dark brown.…… Continue reading chrismukkah 2014
Tag: recipe
chicken cooked in milk
Having tried pork cooked in milk I decided to try this recipe by Jamie Oliver. The flavour is delicate and delicious. Preheat the oven to 180ºC (350ºF) and choose a pot which just fits your chicken. Season the chicken with salt and freshly ground black pepper and fry in a little olive oil until golden brown on all sides. Discard the olive…… Continue reading chicken cooked in milk
banana hazelnut loaf
Another delicious variation on a classic, this loaf is not too sweet and can be toasted for a great breakfast. Whip 125g (4½ oz) of butter and 100g (3½ oz) of honey then add 3 large or 4 small eggs one at a time. Add 4 ripe mashed bananas, 100g (3½ oz) of hazelnut meal and…… Continue reading banana hazelnut loaf
roasted herb crusted lamb straps
A simple and very tasty way to cook lamb straps or loin. This recipe is adapted from a recipe by Tracy Rutherford which appeared in Australian Good Taste in September 2009. Preheat your oven to 180°C (350ºF). In a small food processor or mortar and pestle combine 6 anchovy fillets, 4 diced garlic cloves, the leaves from 3 sprigs of fresh rosemary,…… Continue reading roasted herb crusted lamb straps
fish baked in yoghurt with a walnut herb crumb
This interesting way of cooking fish comes from Greg Malouf and Lucy Malouf’s book Saraban – A chef’s journey through Persia. We used Barramundi but any firm white fish would be suitable. Preheat your oven to 180ºC (360ºF) and butter a baking dish just big enough for your fish fillets. In a bowl combine 140g (5 oz)…… Continue reading fish baked in yoghurt with a walnut herb crumb
birthday cake
A special birthday request from my sister led to us making this amazing cake. It’s the Momofuku Milk Bar Birthday Cake. A recipe at Hummingbird High was our guide and it took 3 hours to make. You will need a stand mixer and a tall freezer space for this recipe. There are four components to this cake:…… Continue reading birthday cake
pumpkin wedges + grilled zucchini salad
Butternut pumpkin wedges served with sour cream and a zucchini hazelnut salad with blue cheese. Both of these vegetarian delights were inspired by and adapted from Yotam Ottolenghi recipes. Preheat your oven to 200ºC (390ºF). Peel and slice a small butternut pumpkin into thin wedges and lay them onto a baking sheet. Combine 50g (1¾ oz) of…… Continue reading pumpkin wedges + grilled zucchini salad
braised oxtail with chorizo
Rabada (stew) is cooked throughout Brazil and varies according to original Spanish/Portuguese as well as local influences. This recipe is from The South American Table: The Flavor and Soul of Authentic Home Cooking by Maria Baez Kijac and is from the North-East where rabada is Portuguese in style. The addition of carrots is entirely my idea. Rub 1.8kg (4 lbs) of oxtail cut…… Continue reading braised oxtail with chorizo
baked lemon cheesecake with a walnut crust
A luscious creamy European-style baked cheesecake. This recipe makes a small cheesecake of 6 – 8 serves. For a larger cake add 50% to all the ingredients. Crush 50g (1¾ oz) of walnuts and 200g (7 oz) of plain sweet biscuits (cookies) to a fine crumb and add 100g (3½ oz) of melted butter. Press into a small cake tin…… Continue reading baked lemon cheesecake with a walnut crust
slow roasted turkey legs
I’m not a great fan of turkey breast meat, maybe because it’s so lean and hard to keep moist. Turkey legs, however, have a little more fat and the meat is dark and tasty. Try this as a lighter alternative to a red meat roast. Preheat your oven to 160ºC (320ºF). In a large roasting tray make…… Continue reading slow roasted turkey legs
michelle picker cooks 