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Scallop tartare with autumn flavours |
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This was an experiment that actually worked. The tartare is a classic French
recipe, the rest simply flavours that I wanted to try with it. As it turned
out, it's a really fun dish to make, but more fun to eat - combining your own
flavour combinations leads to interesting dinner conve... |
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Turducken |
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Only Americans could come up with such a dish: A chicken, stuffed in a duck,
stuffed in a turkey. This version has 3 stuffings, each of which also contain
various meats, for a total of 7 different dead animals. This is a great one
to offend vegetarian dining companions! Strange... |
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Raspberry Souffle |
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A souffle is one of those things that cooks fear, but after Alicia suffered
through years of failed attempts, I finally got it right (with significant help
from Damien Pignolet!). Based on his technique for a passionfruit souffle, this
is my adaptation to a raspberry version. Note tha... |
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Golden spiced snapper and scallops with citrus and pomegranate salad |
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What to do with a big fish? As long as you have a big enough frying pan (or
a barbeque) this is a simple but delicious adaptation of a Greg Malouf classic.
A not-so-baby snapper will serve about 6 as an entree, or 3-4 as a main. Allow
about 2-3 scallops per person. If you can get bloo... |
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Ocean Trout Coulibiac with Salsa Verde and Anchovie cream sauce |
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A Russian-inspired layered "fish pie" of sorts, this makes a great
entree for a large group (and looks quite spectacular) or a filling main for
a small party. Like most Russian dishes it's quite flexible to the ingredients
you have on hand. Works well with different seafoods, so feel ... |
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Crayfish with cream and pink peppercorn sauce |
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Great for New Year's (or Christmas, or just whenever you feel the urge to indulge!).
Get yourself a good bottle of Sauvignon Blanc, kick off your shoes and rip into
a hunk of good quality cray. It's pretty quick, looks damn impressive, and tastes
great. I recommend getting your crayfi... |
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Duck two ways, with morello cherry sauce |
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This dish looks quite fancy when plated, and is great for a dinner party since
it doesn't require too much fuss on the night (with one exception). The sauce
can be prepared in advance, if required. Serves 4, with sauce left over.
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Mum's black forest cherry cake |
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Serious chocolate, lots of grog and tonnes of cream: this one's going to leave
a mark on your waist line, but don't let that stop you. My Mum's recipe originally,
I"ve left it pretty much the same as she did it. OK, maybe I added a bit
more booze!
You can make this a day ... |
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Scallops with truffled mash and creamed leaks |
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It took me a while to be really happy with this dish: it's quite rich, but
the sweetness of the caramalized leeks works quite well with the scallops I
think. The balsamic glaze shouldn't be too heavy - just a little acidity to
lighten the load. It may take a bit of fiddling to get the... |
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Thai spiced quail with cucumber oil and mango salad |
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So I wanted to use cucumber oil, and I wanted to serve quail. This is the result, and I'm pretty pleased with it. It's got plenty of spice and kick, but the mango balances things out nicely I think. Give it a go and let me know what you think on the forums!
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