Good Food - Neil Perry
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
Heat and spice come to life in a noodle broth boasting big, beefy flavours. While the broth recipe may seem complicated, it isn't. Once you make it, you'll be addicted.
Cook | Neil Perry | Mon Apr 14 09:30:39 EST 2014
Nuoc cham can be used in many ways: as a dressing for a salmon salad or as a dipping sauce for spring rolls and oysters.
Cook | Neil Perry | Sat Apr 12 03:07:01 EST 2014
Begin preparing the onions for this dish the night before. This dish is lovely served with roasted potatoes or pumpkin - it's also really nice with boiled broccolini.
Cook | Neil Perry | Tue Apr 08 12:46:56 EST 2014
Aromatic herbs give this good basic risotto recipe a lift. For a tasty variation, try adding boiled zucchinis with a teaspoon of chilli flakes. Chilli also goes well with the peas.
Cook | Neil Perry | Tue Apr 08 12:46:29 EST 2014
Aromatic herbs and the tartness of a marinade can reignite traditional dishes and your tastebuds.
Cook | Neil Perry | Sat Apr 05 04:00:01 EST 2014
Oxtail makes a lovely, thick and meaty sauce for this pasta dish - perfect for a chilly evening. Alternatively, serve the ragu with fresh gnocchi; it's also delicious in winter on cheesy, creamy...
Cook | Neil Perry | Mon Mar 31 12:30:29 EST 2014
Cooler nights bring out cravings for heartier fare, such as tender cuts of meat smothered in a spicy sauce. Serve the T-bone with potato salad, or chips and a green salad.
Cook | Neil Perry | Mon Mar 31 12:22:32 EST 2014
Cooler days bring out cravings for heartier, meatier fare. By Neil Perry.
Cook | Neil Perry | Sat Mar 29 04:00:01 EST 2014
Shichimi togarashi is a blend of seven spices that can jazz up any dish. It's main ingredients are chilli, sansho, orange peel, black and white sesame, ginger and nori.
Cook | Neil Perry | Mon Mar 24 15:42:02 EST 2014
Japanese spices give an exotic edge to simple seafood dishes. Just add sake to finish.
Cook | Neil Perry | Mon Mar 24 15:41:25 EST 2014