Butterflied and roasted, the humble chook has never tasted so good. Be sure not to overcook the roast chicken; as long as the breast is perfect, you can fix the rest.
Cook | Neil Perry | Mon May 19 10:29:52 EST 2014
Birds of paradise: Be it butterflied and roasted or shredded in a salad, the humble chook has never tasted so good.
Cook | Neil Perry | Sat May 17 03:00:01 EST 2014
I love this method of cooking lamb. It develops a deep, rich flavour and melts in the mouth; aioli is the perfect complement to the rich meat and helps cut the richness a little.
Cook | Neil Perry | Wed May 14 13:32:46 EST 2014
This simple method of cooking sprouts in a pan with water is great for any vegetable. Just cook till tender and saute in olive oil as the water evaporates.
Cook | Neil Perry | Wed May 14 13:32:51 EST 2014
I love this method of cooking lamb. It develops a deep, rich flavour and melts in the mouth.
Cook | Neil Perry | Tue May 13 03:00:00 EST 2014
Spicy gochujang paste adds a flavour-cick to this beef stir-fry, which can be served with steamed rice to make a fill meal. Fold through some chopped kimchi at the end to add another dimension.
Cook | Neil Perry | Mon May 12 10:55:24 EST 2014
A staple of Korean cuisine, spicy gochujang paste, ramps up this seafood hotpot. It isn't crazy hot, although it is spicy.
Cook | Neil Perry | Mon May 12 10:55:26 EST 2014
Seoul'd out: A staple of Korean cuisine ramps up a seafood hotpot and a stir-fry.
Cook | Neil Perry | Sat May 10 03:00:01 EST 2014
Falling temperatures refocus attention on traditional pleasures - think decadent chocolate desserts. This is more like a mud cake than a traditional chocolate cake.
Cook | Neil Perry | Mon May 05 10:05:20 EST 2014
This winter soup is super quick to make as the legumes are already cooked. A great addition for the soup is pesto or thinly sliced prosciutto folded through.
Cook | Neil Perry | Mon May 05 10:03:59 EST 2014
Slow-cooked, filling soups and decadent chocolate desserts.
Cook | Neil Perry | Sat May 03 03:00:01 EST 2014
A simple hunter-style chicken dish is great, as it's just set and forget. All the time is in the slow cooking. I love olives in it, although they're not really traditional.
Cook | Neil Perry | Mon Apr 28 15:56:20 EST 2014
Soft polenta goes well with any braise. The taleggio gives it a rich and distinctive flavour. If you're not a fan of smelly cheeses, leave it out - but it would be a terrible shame.
Cook | Neil Perry | Mon Apr 28 15:52:40 EST 2014
This simple chowder gets its thickness from the pureed beans and potato. If you prefer a chunkier soup, don't puree it.
Cook | Neil Perry | Mon Apr 28 09:00:33 EST 2014
This braised bean dish makes a lovely base for crumbed fish. I've used John Dory, but any thinly sliced fish can be crumbed and fried. Prawns also taste great.
Cook | Neil Perry | Mon Apr 28 08:53:40 EST 2014
Any thinly sliced fish can be crumbed and fried, and when paired with a great vegie side, dinner is served.
Cook | Neil Perry | Sat Apr 26 03:00:01 EST 2014
Indulge with this creamy dessert that surprises with a vegetable base. I've used Queensland Blue in this recipe; you can use other pumpkin varieties for this tart, just make sure they're sweet.
Cook | Neil Perry | Tue Apr 22 09:19:48 EST 2014
You can replace the farro with other grains such as barley, oats or quinoa; boiled wild rice is great, too.
Cook | Neil Perry | Tue Apr 22 08:45:35 EST 2014
Indulge in a creamy dessert that surprises with a vegetable twist.
Cook | Neil Perry | Sat Apr 19 03:00:01 EST 2014
Nuoc cham is a Vietnamese sauce than can be used in many ways: as a dressing over a chicken noodle salad or an Asian beef salad filled with herbs and fried tofu, or as a dipping sauce for spring...
Cook | Neil Perry | Tue Apr 15 13:15:00 EST 2014