Spiced glazed onion and goat's cheese bruschetta
Spiced glazed onion and goat's cheese bruschetta | Bruschetta is an Italian entrée, usually topped with tomato, garlic and basil. But Moroccan chef Hassan M'Souli gives us an alternative recipe which can be served as a light meal using Moroccan spices, sweet onions and creamy goat's cheese.
Pork, sweet potato and miso soup (tonjiru)
Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s…
Dover sole with lime & ginger
Dover sole with lime & ginger | This recipe is a very versatile one, and would work just as well with a variety of fish. Any sweet, meaty white fish, such as hake, cod and John Dory would make a good alternative, or you could try sea bass or bream fillets if you want a lighter option. If you’re using bass or bream you can skip the oven stage, and simply fry them in the pan: start them off skin-side down, then cook for a few minutes on the flesh side.
Fish head curry (gulai kepala ikan)
Fish head curry (gulai kepala ikan) | Fish head curry became a popular dish in Malaysia and Singapore around the second half of the 20th century. With South Indian origins, the various ethnic groups of the Malay Peninsula have added their own accents to the dish, and recipes vary from place to place, group to group, family to family and shop to shop. No two recipes are ever the same. My Aunty Chin makes a great fish head curry and this is an adaptation of her recipe; with powerful sweet and…
Blood orange, fennel and black olive salad with ricotta salata
Blood orange, fennel and black olive salad with ricotta salata | Without the ricotta, what you have here is a classic Sicilian salad. The salty olives, the anise of the fennel, a bit of extra oniony bite and the sweet tanginess of the orange work in perfect harmony in this recipe, with the cheese adding an extra little bit of creaminess. Perfect as a starter for a meal or as a side to accompany a simply grilled piece of fish or meat.
Lahore lamb biryani
Lahore lamb biryani | Here is a wonderful lamb biryani that is fairly simple to prepare. As biryanis are served on special occasions, this recipe makes a somewhat larger quantity than do most in this book. Persian prunes, which are black in colour and sweet and sour in taste, are often added to biryanis for extra flavour. They are sold in South Asian shops as Persian prunes or "aloo bukhara". If you find them and wish to add them, remember that they have a hard stone, so be careful…
Malaysian chicken satay with homemade peanut sauce
Malaysian chicken satay with homemade peanut sauce | "If all you’ve ever had is a store-bought satay in Australia, I really hope you try this recipe because it will revolutionise the way you think about satay. These are sweet and deeply fragrant, full of wonderful South East Asian aromatics. The sauce is less about a gravy of spicy peanut butter, and more of a lusciously complex sauce of which peanuts are a balanced part of the flavour profile. The accompaniments are often met with surprise…
Sauerbraten with napkin dumplings and sautéed cabbage
Sauerbraten with napkin dumplings and sautéed cabbage | Sauerbraten (sour roast) is said to be Germany’s national dish. It’s a long-marinated meat dish that uses some of the great flavours of German cooking – juniper berries, allspice and red wine. Detlef likes to use star anise and the redcurrant jelly, sour cream and sultanas are added for a slightly sweet finish. This recipe is very yummy and the bread dumplings are worth the work!
Ali Nazik kebab
Ali Nazik kebab | When you say kebab, most Australians think of a doner kebab – shaved meat wrapped in flatbread with additions of salad and sauce. Here, we discover what a traditional Turkish kebab is, originating from the Gaziantep region: chunks of meltingly sweet lamb mixed with pistachio nuts, cooked on a charcoal barbecue and served with a smoked eggplant and garlic yoghurt sauce, in a chat with and recipe by Efendy Restaurant chef Somer Sivrioglu.
Caponata agrodolce with grilled lamb
Caponata agrodolce with grilled lamb | Hailing from Sicily, there are as many recipes for caponata as there are Italian nonnas. Eggplant and other vegetables are slow-cooked in an agrodolce, or sweet and sour sauce. In this version, the sweetness comes from sugar, currants and the slowly stewed vegetables, while the acidity is lent by the tomato paste and vinegar. We’ve served the caponata with grilled lamb, but you can serve it with any other meat, poultry or fish, or simply eat it with…
Jerk-spiced pork chops with sweet potato salad
Jerk-spiced pork chops with sweet potato salad | Any leftover jerk-spiced marinade from this recipe can be stored in the fridge for a few days. You can use it with any grilled meat or fish, and it’s great any time of the year.
Stuffed sweet potatoes
Stuffed sweet potatoes | This is one of our favourite sweet potato recipes and it makes a filling and easy meal. The potatoes are surprisingly great for breakfast and you could substitute any kind of meat for the sausage.
Sweet chicken curry
Sweet chicken curry | This chicken in this Indian curry recipe is roasted on the bone, then heated through again in the sauce resulting in rich intensely flavoured meat. Serve this curry with plain rice, accompanied by a mixed salad with a lemon and thyme vinaigrette dressing.
Pork braised in coconut juice with eggs (thit heo kho)
Pork braised in coconut juice with eggs (thit heo kho) | For Nhut and his seven brothers and sisters, this braised pork dish with coconut and egg was looked forward to all year - his beloved mother used to prepare it for Vietnamese New Year. He says, "In the years when we were farmers and very poor in the Vietnamese countryside, meat was hard to get so this recipe was so good. And now I love watching the silence as people discover the rich flavours of this great regional Vietnamese dish in…
Meat-filled pastries (burek)
Meat-filled pastries (burek) | In Bosnia, pita is the broad term for this pastry which is made with sweet and savoury fillings. Burek is the meat version, but it is also sometimes filled with soft white cheese. This recipe is a great snack.
Roast duck with braised cabbage
Roast duck with braised cabbage | Brigitte Hafner shares her recipe for roast duck with a classic German side dish of braised cabbage and divine crisp potatoes cooked in duck fat. It's enough to make you weak at the knees. For this dish Brigitte sources Bendele Farm organic duck from South East Queensland, which is a Pekin/Aylesbury breed. The meat has a beautifully sweet and earthy flavour, with a texture that is tender yet pleasantly resilient to the bite.