Good Food - Neil Perry

Neil Perry

Chef and Good Weekend columnist

Butterflied roast chicken with chipotle-lentil sauce

Roast chicken with chipotle-lentil sauce.

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

Neil Perry's Vietnamese coleslaw with prawn and roast chicken with chipotle-lentil sauce

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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

Slow-braised shoulder of lamb with aioli

Slow-braised shoulder of lamb.

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

Sauteed brussels sprouts with browned butter

Sauteed brussels sprouts with browned butter.

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

Neil Perry's slow-braised shoulder of lamb

Slow-braised shoulder of lamb.

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

Stir-fried Korean beef with cucumber

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

Korean-style seafood stew

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

Neil Perry's Korean seafood stew and stir-fried beef with cucumber

Neil Perry's stir-fried beef with cucumber.

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

Chocolate cake with ganache

Chocolate cake wioth ganache.

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

Minestrone soup with legumes and bacon

Neil Perry's minestrone with beans and chickpeas.

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

Neil Perry's comfort food: Minestrone soup and chocolate cake

Minestrone soup.

Slow-cooked, filling soups and decadent chocolate desserts.

Cook | Neil Perry | Sat May 03 03:00:01 EST 2014

Chicken cacciatore

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

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

Spicy clam and white bean chowder

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

Crumbed John Dory with braised beans

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

Neil Perry's seafood suppers

Crumbed John Dory with braised beans.

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

Pumpkin tart with pine nuts and meringue

Neil Perry Food - April 19

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

Farro salad with haloumi

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

Neil Perry's haloumi and farro salad

Neil Perry Food - April 19

Indulge in a creamy dessert that surprises with a vegetable twist.

Cook | Neil Perry | Sat Apr 19 03:00:01 EST 2014

Salmon and nuoc cham salad

Neil Perry's salmon nuoc cham salad.

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