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

It's only a matter of time

Deluxe shepherd's pie.

Here are two classic dishes that give rich results from time well spent.

Cook | Karen Martini | Tue May 28 03:00:00 EST 2013

Moroccan spiced chicken

Moroccan spiced chicken.

This is in the Moroccan mechoui style, which refers to cooking over a fire, and is usually used for spit-roasted lamb.

Cook | Karen Martini | Thu May 23 13:53:27 EST 2013

Barley, roasted cauliflower, almond and feta salad

Barley, parsley and cauliflower salad.

Roasting the cauliflower adds texture and a distinct nutty accent, which perfectly complements the barley, almonds and spice.

Cook | Karen Martini | Thu May 23 13:52:05 EST 2013

Basbousa with pistachio and almond

Basbousa with pistachio and almond.

Basbousa is a classic semolina cake, cooked throughout the Middle East and around the Mediterranean.

Cook | Karen Martini | Thu May 23 13:50:30 EST 2013

A feast of flavours out of Africa

Moroccan spiced chicken.

Karen Martini finds inspiration in the flavours of North Africa and the Middle East with recipes for chicken, a roasted caluiflower salad and a pistachio basbousa.

Cook | Karen Martini | Tue May 21 03:00:00 EST 2013

Harissa

Karen Martini's harissa.

Harissa, basically a chilli paste with ground spices, is an essential condiment in my father's birthplace of Tunisia and across north Africa.

Cook | Karen Martini | Tue May 14 10:07:23 EST 2013

Brik pastry with tuna, egg, spring onion, mint capers

Brik pastry with tuna, egg, spring onion and mint capers.

When I was a child this was a special snack that my Meme used to make on a Sunday morning, basically a fancy Tunisian jaffle.

Cook | Karen Martini | Tue May 14 10:05:44 EST 2013

Hummus

Hummus.

Be a bit picky with your chickpeas for this. New-season dried chickpeas will require less soaking and cooking, and will have much better flavour; that packet at the back of the cupboard might never...

Cook | Karen Martini | Tue May 14 10:05:08 EST 2013

Mild at heart

Brik pastry with tuna, egg, spring onion and mint capers.

Tunisia-inspired recipes including harissa, hummus and tuna and egg-filled brik pastry.

Cook | Karen Martini | Tue May 14 03:00:00 EST 2013

Mild at heart

Hummus.

Tunisia-inspired recipes including harissa, hummus and tuna and egg-filled brik pastry.

Cook | Karen Martini | Tue May 14 03:00:00 EST 2013

Crab samosas

Crab samosas.

These are slightly more luxurious and delicate than typical samosas, though the portions are generous. Roll out the dough thinly to ensure light and crisp pastry.

Cook | Karen Martini | Tue May 07 09:59:16 EST 2013

Slow-baked lamb shoulder with garam masala

Slow-baked lamb shoulder with garam masala.

This method of cooking lamb is divine, producing full-flavoured, unctuous meat that takes on the fragrant spices. Serve simply with spiced potatoes or lentils and a little rice.

Cook | Karen Martini | Tue May 07 09:59:19 EST 2013

Garam masala

Garam masala.

The roasted spices will perfume the house while you're making this, from the woody and rich notes of cinnamon and mace to the distinctive citrus floral top notes of green cardamom, making it...

Cook | Karen Martini | Tue May 07 09:59:10 EST 2013

Warm ways

Crab samosas.

Like any spice mix or paste, some versions of Garam masala are better than others, and the one you make yourself is always the best.

Cook | Karen Martini | Tue May 07 03:00:00 EST 2013

Home-made spice

Garam masala lamb shoulder.

Like any spice mix or paste, some versions of Garam masala are better than others, and the one you make yourself is always the best.

Cook | Karen Martini | Tue May 07 03:00:00 EST 2013

Vanilla and fig-leaf panna cotta with scorched lemon syrup

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This may seem unusual, but fig leaves impart the same smoky notes that make figs distinctive. You could substitute a sprig of rosemary.

Cook | Karen Martini | Tue Apr 30 15:14:20 EST 2013

Duck breast, beetroot and chickpea salad, scorched lemon vinaigrette

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This is a restaurant-style main course, but if you already have the scorched lemon syrup you can easily have this on the table in less than an hour.

Cook | Karen Martini | Tue Apr 30 15:09:04 EST 2013

Scorched lemon syrup

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The bitter-sweet marmalade tang of this syrup adds a great accent to creamy desserts and elevates a scoop of vanilla ice-cream into something special.

Cook | Karen Martini | Tue Apr 30 15:02:50 EST 2013

A drizzle of saucy citrus magic

Duck breast, beetroot and chickpea salad, scorched lemon vinaigrette.

Karen Martini's restaurant-style main course, roasted duck breast with a chickpea salad. Pre-make the syrup and it can be on the table in under an hour.

Cook | Karen Martini | Tue Apr 30 03:00:00 EST 2013

A drizzle of saucy citrus magic

Vanilla and fig-leaf panna cotta with scorched lemon syrup.

The bitter-sweet marmalade tang of this syrup adds a great accent to desserts, sauces and savoury dishes.

Cook | Karen Martini | Tue Apr 30 03:00:00 EST 2013