Good Food - Neil Perry
I like to serve this decadent dessert with whipped cream and seasonal berries on the side. Keep in mind that the quality of the chocolate you use will help determine the quality of the taste.
Cook | Neil Perry | Mon Aug 18 12:07:16 EST 2014
Intense flavours shine in this light and fresh salad. You can fold the horseradish through the creme fraiche to make a sauce or, if fresh is hard to get, use horseradish relish.
Cook | Neil Perry | Mon Aug 18 09:38:49 EST 2014
Turn up the fire beneath your trusty wok for a simple yet delicious stir-fry. This is a very versatile recipe: you can use lamb, beef, prawn or fish rather than chicken.
Cook | Neil Perry | Tue Aug 12 11:18:24 EST 2014
Go full steam ahead to chilli heaven with this simple steamed snapper dish. The salted chillies need to be prepared a couple of weeks in advance, but you could use fresh or dried chillies instead.
Cook | Neil Perry | Mon Aug 11 09:33:43 EST 2014
Miso eggplant is a Japanese favourite. When fried with the sake and sugar mix, the eggplant takes on a salty caramel type flavour.
Cook | Neil Perry | Wed Aug 06 09:34:58 EST 2014
This Japanese-inspired dish is perfect with a bowl of rice and a miso soup on the side.
Cook | Neil Perry | Tue Aug 05 15:46:14 EST 2014
You can use any seafood you like in this tasty tagine that draws on the vibrant flavours of chermoula. Just adjust the cooking time, reducing it for fish or prawns.
Cook | Neil Perry | Mon Aug 04 14:08:18 EST 2014
This salad is flavour-packed and aromatic to boost. Add yellow and green capsicums to the salad to create a lovely mix of colours, and add chopped anchovies and capers for an extra tasty kick.
Cook | Neil Perry | Mon Aug 04 14:07:11 EST 2014
This fragrant, zesty cake is great served with lightly whipped cream and a dusting of icing sugar.
Cook | Neil Perry | Mon Jul 28 12:53:23 EST 2014
This thick and creamy soup uses Middle Eastern spices and flavours to provide a wonderful antidote to winter's chill.
Cook | Neil Perry | Mon Jul 28 07:45:24 EST 2014
This tart is delicious with creme anglaise, or with a rich vanilla ice-cream. If you prefer individual tarts, use mini tart shells instead of one large one.
Cook | Neil Perry | Mon Jul 21 09:05:39 EST 2014
A rustic French classic, coq au vin (chicken with wine) is easy to make - but, like all good things, it does take a little time.
Cook | Neil Perry | Mon Jul 21 09:04:26 EST 2014
Paired with fish this dish makes for a really simple and lovely lunch or dinner; they can both be cooked on top of the stove and are easy to keep an eye on.
Cook | Neil Perry | Wed Jul 16 12:16:12 EST 2014
This makes for a really simple and lovely lunch. The oiliness of the ocean trout and the bacon are perfect together and something of a French classic.
Cook | Neil Perry | Wed Jul 16 12:15:19 EST 2014
Batten down the hatches in the galley and warm the cockles of your crew's hearts with a serving of this hearty snapper pie. Snapper not to your liking? Salmon, ocean trout or prawns also work nicely.
Cook | Neil Perry | Mon Jul 14 10:56:54 EST 2014
Warm the cockles of your heart with a bowl of this hearty, chunky soup served with garlicky grilled sourdough.
Cook | Neil Perry | Mon Jul 14 07:40:17 EST 2014
When dishing up a banquet-stye meal, make sure you serve dishes with contrasting texture and colour to maximise the vibrancy of the meal.
Cook | Neil Perry | Mon Jul 07 10:02:10 EST 2014
A celebratory feast in these time-poor days calls for a fuss-free banquet with spice, texture, colour and vibrancy on the palate (and on the plate).
Cook | Neil Perry | Mon Jul 07 09:16:29 EST 2014
A fuss-free banquet with spice, texture, colour and vibrancy on the palate (and plate).
Cook | Neil Perry | Sat Jul 05 03:00:01 EST 2014
This spicy dish makes a great main meal along with other African-inspired morsels. You can replace the quail with chicken - just grill four breasts, being careful not to overcook them.
Cook | Neil Perry | Wed Jul 02 09:17:28 EST 2014