Good Food - Karen Martini

Karen Martini

Food editor

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Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com

Karen Martini's chermoula

Karen Martini's chermoula.

Chermoula is a classic marinade in Moroccan, Algerian and Tunisian cuisine. It's essentially a herb and spice paste used mainly with fish but it's more versatile than that and can add depth of...

Cook | Karen Martini | Tue Oct 29 12:23:26 EST 2013

Potato chip tortilla with chermoula

Potato chip tortilla with chermoula.

This may seem a little odd but it's delicious and has a pretty strong pedigree. The inspiration for this take on the Spanish classic, tortilla de patatas, comes from Ferran Adria.

Cook | Karen Martini | Tue Oct 29 12:23:35 EST 2013

Tagine of blue-eye, trevalla with chermoula, olives and okra

Tagine of trevalla with chermoula.

A traditional earthenware tagine is a beautiful way to slowcook meat, and more delicate proteins like fish.

Cook | Karen Martini | Tue Oct 29 12:12:23 EST 2013

Karen Martini's Marrakesh marvels

Karen Martini's chermoula.

Chermoula is a classic marinade in Moroccan, Algerian and Tunisian cuisine. It's essentially a herb and spice paste used mainly with fish but it's more versatile than that and can add depth of...

Cook | Karen Martini | Tue Oct 29 03:00:00 EST 2013

Preserved baby artichokes with juniper, bay and rosemary

Preserved baby artichokes with juniper.

These artichokes are really handy to have in the fridge for antipasto or to add to pasta or fish dishes.

Cook | Karen Martini | Mon Oct 28 12:27:16 EST 2013

Seared sardines with raw artichoke

Seared sardines with raw artichoke.

I really like raw artichoke with fish. Dressed in lemony oil with plenty of pepper, it adds a bright, nutty lift.

Cook | Karen Martini | Mon Oct 28 12:16:02 EST 2013

Conchiglie pasta with pork polpette and artichokes

Conchiglie pasta with pork polpette and artichokes

This is an intense and lusciously textured pasta. As the liquid reduces and concentrates, the time spent browning the polpette and caramelising the onion and celery really pays off - just be careful...

Cook | Karen Martini | Mon Oct 28 12:06:26 EST 2013

Artichokes add a nutty lift

Conchiglie pasta with pork polpette and artichokes

Make the most of artichokes when they are pristine, shaved raw in salads, braised, roasted and pickled, and preserve them for when the season has faded.

Cook | Karen Martini | Tue Oct 22 00:00:00 EST 2013

Chocolate and coffee brownie biscuits

Coffee and coffee brownie biscuits.

Although perfect with a glass of cold milk, these are not really an after-school treat. The coffee and dark chocolate make them more of a grown-up indulgence.

Cook | Karen Martini | Tue Oct 08 14:19:16 EST 2013

Chocolate and coffee mousse

Chocolate and coffee mousse.

This chocolate mousse has a good hit of coffee and a real melt-in-the-mouth texture. It's a simple, sweet way to finish a meal and makes a great portable dessert, if you're entertaining away from the...

Cook | Karen Martini | Tue Oct 08 14:10:21 EST 2013

Bresaola with celeriac, watercress and espresso mayonnaise

Bresaola with celeriac and espresso mayonnaise.

This may sound a little unusual but the coffee mayonnaise is an excellent match for the cured beef, with the deep, earthy flavours knitting together beautifully.

Cook | Karen Martini | Tue Oct 08 14:06:27 EST 2013

Cooking with coffee

Chocolate and coffee mousse.

Coffee is a logical addition to many sweet dishes and has a natural affinity with chocolate but don't confine it only to dessert. It can add depth and interest to savoury dishes as well.

Cook | Karen Martini | Tue Oct 08 03:00:00 EST 2013

Falafels with broad beans, tahini yoghurt and mint

Falafel with broad beans and spice on tahini sauce.

The fresh broad beans add a lightness to these classic chickpea fritters. This is a delicious dish as it is, or you can add any or all of the following: pita bread, tabouli, hummus, fattoush,...

Cook | Karen Martini | Tue Oct 01 07:21:04 EST 2013

Chickpeas with mushroom and red-wine vinaigrette

Chickpeas with mushrooms and vinaigrette.

This is a delicious and intense side that is great with grilled meat or roast chicken or to add a robust note to a vegetarian feast.

Cook | Karen Martini | Tue Oct 01 07:20:21 EST 2013

Dishy dinners without the fuss

Frisee and Bacon Egg Salad

These three recipes are some of Karen Martini's current shared dish favourites.

Cook | Karen Martini | Tue Oct 01 00:00:00 EST 2013

Curly endive, soft-boiled egg, pancetta and Jerusalem artichoke salad

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This salad is based on the classic marriage of egg and bacon, with the endive adding a fresh and bitter complement to the rich, earthy and salty flavours.

Cook | Karen Martini | Tue Oct 01 00:00:00 EST 2013

Pickled eschalots and currants with parsley and cornichons

Pickled eschalots and currants with parsley and cornichons.

These pickled shallots are an ideal foil for the richness of the parfait, but are just as good with charcuterie or tangy hard cheeses.

Cook | Karen Martini | Fri Sep 27 10:25:47 EST 2013

Brik parfait cigars with mustard fruits

Parfait cigars with mustard fruits.

These little parfait cigars are great for entertaining, parfait and cracker all in one elegant little package.

Cook | Karen Martini | Fri Sep 27 10:19:03 EST 2013

Chicken liver parfait with Italian flavours

Chicken liver parfait with Italian flavours.

The silky texture of this parfait results from keeping the livers rare when you cook them, so it's critical that you use only the freshest livers and consume within five days.

Cook | Karen Martini | Fri Sep 27 09:32:57 EST 2013

Smooth starts

Chicken liver parfait with Italian flavours.

Every healthy diet needs a bit of indulgence. Parfait and pate are easy, and make a luscious starter paired with pickled eschalots and currants.

Cook | Karen Martini | Tue Sep 24 03:00:00 EST 2013