A simple braise is really all about cooking the beef gently to make sure it is not only tender, but juicy – so fast boiling is out, guys.
Cook | Neil Perry | Wed Apr 15 10:20:15 EST 2015
This tart has a sweet, dark, Spanish-flavoured heart. Opt for Pedro Ximenez sherry if you can; it's a sweet, dark, dessert-style sherry with a strong taste of raisins but another sherry, or port wine...
Cook | Neil Perry | Mon Apr 13 10:28:28 EST 2015
Ward off 'hangry' outbursts with this speedy, sumptous Spanish chicken dish. Alternatively, this simple braise works well with duck or diced lamb - just add olives at the end and serve with good...
Cook | Neil Perry | Mon Apr 13 08:10:00 EST 2015
The baked eggs "shakshuka" can be a one-pan dish if you have a large, ovenproof, cast-iron pan. Alternatively, make the sauce, put it in an ovenproof dish and bake the eggs in that.
Cook | Neil Perry | Tue Apr 07 13:51:24 EST 2015
Bored with bacon and eggs? Probably not, but here's a new twist on an old favourite.
Cook | Neil Perry | Tue Apr 07 13:34:57 EST 2015
This yoghurt cake hides a layer of figs. As a bonus, it keeps very well; try it toasted as a delicious mid-morning snack.
Cook | Neil Perry | Mon Mar 30 17:21:32 EST 2015
These small pastries are filled with lamb or feta and served warm.
Cook | Neil Perry | Mon Mar 30 10:17:21 EST 2015
This salad is fabulous served with roast chicken. You can use it to create a really easy meal by buying a roast chicken, and then just adding fresh lemon to the salad: it makes a great starter or...
Cook | Neil Perry | Mon Mar 23 10:52:50 EST 2015
With the gong for best-smelling kitchen nailed before this meal's even served, set the stopwatch for the fastest-eaten-lunch fixture ...
Cook | Neil Perry | Mon Mar 23 08:00:42 EST 2015
This is a pretty sensational pudding that would make a great finish to a banquet-style meal. The pudding holds up well in the fridge if made the night before; just leave off the passionfruit garnish...
Cook | Neil Perry | Wed Mar 18 08:26:09 EST 2015
This slaw is great as it is, but if you are the kind of person who likes a less creamy approach, dress it extra virgin olive oil and a good vinegar of your choice.
Cook | Neil Perry | Mon Mar 16 13:47:10 EST 2015
OK, I love crumbed food. So don't think of just crumbed lamb cutlets or a piece of nice crumbed fried fish, but dive into a nice big pork cutlet.
Cook | Neil Perry | Mon Mar 16 13:31:52 EST 2015
Try this take on a traditional Asian porridge. You can make the congee with water alone, but chicken stock gives it more flavour.
Cook | Neil Perry | Mon Mar 16 13:03:27 EST 2015
A classic American dessert that is sure to be a crowd pleaser.
Cook | Neil Perry | Fri Mar 13 00:00:00 EST 2015
The salad is really nice dressed with mayonnaise instead of the vinegar and oil. Add diced celery and you have a Waldorf salad.
Cook | Neil Perry | Mon Mar 09 13:54:05 EST 2015
Even the most carnivorous friend will be distracted by the delectable flavours in this mouthwatering, meat-free meal. Alternatively, this parmigiana is great with roast beef or chicken as a side dish.
Cook | Neil Perry | Mon Mar 09 07:57:22 EST 2015
Figs are such a wonderful fruit; fantastic fresh with prosciutto or baked in a tart with frangipane cream and equally at home with grilled and roasted meat and poultry.
Cook | Neil Perry | Mon Mar 02 14:27:55 EST 2015
I love all those Spanish salsas that go so well with meat and seafood. Romesco - a red capsicum and nut-based sauce - is one of my my favourites.
Cook | Neil Perry | Mon Mar 02 14:27:53 EST 2015
Cornbread - traditionally served with barbecued food like ribs and pulled pork - is best served warm.
Cook | Neil Perry | Mon Mar 02 09:53:38 EST 2015
Slow down, cowboy - take time out to prepare a little southern comfort food. It's well worth the wrangle. You'll need to brine the wings for two hours before cooking on the barbecue.
Cook | Neil Perry | Mon Mar 02 09:53:21 EST 2015