Good Food - Bridgette Hafner

Bridgette Hafner

Sicilian ricotta cake

Sicilian ricotta cake

A bit like a cheesecake, only lighter and more interesting in flavour and texture.

Cook | Bridgette Hafner | Wed Oct 19 04:32:06 EST 2011

Chocolate, chestnut and sherry cake

Chocolate, chestnut and sherry cake

I love this recipe for chocolate cake, in which the beautiful earthy taste of chestnuts - both honeyed and mealy - combines with dark chocolate and Spanish sherry to make a decadent treat.

Cook | Bridgette Hafner | Wed Oct 19 04:32:06 EST 2011

Cotoletta of veal

Cotoletta of veal

These are veal cutlets on the bone dipped in egg, crumbed and then pan-fried in butter and olive oil. The secret is a little parmesan and chopped garlic in the crumb mix.

Cook | Bridgette Hafner | Wed Oct 19 04:32:05 EST 2011

Saffron custard with orange blossom and pistachio syrup

Saffron custard with orange blossom and pistachio syrup

When using saffron, it is best first infused in a little hot water or gently dry-roasted in a pan, as it is activated by heat and its flavour and colour continue to develop over time.

Cook | Bridgette Hafner | Wed Oct 19 04:32:09 EST 2011

Veal and eggplant ragu for tagliatelle

Veal and eggplant ragu for tagliatelle

A beautiful and unusual pasta sauce with its roots in Italy's Lombardy region. Made from veal mince cooked with cinnamon, white wine, tomato and golden-fried eggplant pieces, its southern touch comes...

Cook | Bridgette Hafner | Wed Oct 19 04:32:05 EST 2011

Chorizo and smoky capsicum salad

Chorizo and smoky capsicum salad

Charring the capsicums over a flame or on the grill produces a wonderfully intense, sweet and smoky flavour.

Cook | Bridgette Hafner | Wed Oct 19 04:32:01 EST 2011

Grilled quails with Moroccan spices

Grilled quails with Moroccan spices

I like to use whole coriander and fennel seeds and freshly grind them in a mortar and pestle for this dish. This adds texture as well as fresher, more vibrant flavours.

Cook | Bridgette Hafner | Wed Oct 19 04:32:00 EST 2011

Pot-roasted veal with porcini mushrooms

Pot-roasted veal with porcini mushrooms

Since early modern times, veal has been considered a luxury and is highly prized in European culture, mostly by the more prosperous classes, for its delicate, sweet, milky flavour and tenderness.

Cook | Bridgette Hafner | Wed Oct 19 04:32:04 EST 2011

Barbecued duck stir-fry

Barbecued duck stir-fry

Duck's robust flavour means it's great cooked in many styles. Chinese barbecued duck, with flavours of star anise, ginger and five spice, is beautiful in a simple stir-fry.

Cook | Bridgette Hafner | Wed Oct 19 04:32:08 EST 2011

Roasted duck salad

Roasted duck salad

Duck's robust flavour means it's great cooked in many styles: the Chinese barbecued duck with flavours of star anise, ginger and five spice is beautiful in a simple stir-fry.

Cook | Bridgette Hafner | Wed Oct 19 04:32:07 EST 2011

Portuguese apple fritters

Portuguese apple fritters

Delicate, light, crunchy bubbles of fried batter encasing sweet, anise flavoured apple rings - just try stopping at four or five.

Cook | Bridgette Hafner | Wed Oct 19 04:32:07 EST 2011

Haloumi with lemon and zaatar

Haloumi with lemon and zaatar

Haloumi is a firm, salty cheese made from sheep's, goat's or cow's milk. It has Middle Eastern and Mediterranean origins and is also made locally. It is usually eaten cooked.

Cook | Bridgette Hafner | Wed Oct 19 04:31:58 EST 2011

Middle Eastern stuffed roast chicken

Middle Eastern stuffed roast chicken

Try this roasted Kangaroo Island chicken with a Middle Eastern stuffing, served with asparagus salad and sweet and sour baby onions.

Cook | Bridgette Hafner | Wed Oct 19 04:17:23 EST 2011

Steamed blue swimmer crab

Steamed blue swimmer crab

The crab is enhanced with aromatics and served with a fennel and herb salad and lemon mayonnaise.

Cook | Bridgette Hafner | Wed Oct 19 04:17:18 EST 2011

Chinese prawns

Chinese prawns

A few years ago I had the best prawns I've ever eaten in a restaurant in Guangzhou, southern China. Although the other dishes were beautiful too, everyone left them and ate the prawns until they were...

Cook | Bridgette Hafner | Wed Oct 19 04:17:17 EST 2011

Stir-fried mussels and pipis in oyster sauce

Stir-fried mussels and pipis in oyster sauce

Rule No. 1: Buy live mussels, from a reliable fishmonger or fish market.

Cook | Bridgette Hafner | Wed Oct 19 04:17:13 EST 2011

Spanishy prawns

Spanishy prawns

During a recent holiday on the Costa Brava in Spain, we had lunch one day at a rustic restaurant in a fishing village.

Cook | Bridgette Hafner | Wed Oct 19 04:17:10 EST 2011

Spicy pork and noodle stir-fry

Spicy pork and noodle stir-fry

This hot and spicy Thai dish is great on a hot day with a crisp, cold beer. Bean thread vermicelli, sometimes known as cellophane noodles, are very fine strands made of mung bean starch.

Cook | Bridgette Hafner | Wed Oct 19 04:17:02 EST 2011

Ox-heart tomato, prawn and basil salad

Ox-heart tomato, prawn and basil salad

A light easy summer salad.

Cook | Bridgette Hafner | Wed Oct 19 04:17:08 EST 2011

Broad bean, fetta and mint salad

Broad bean, fetta and mint salad

Breezy salad for the summer months.

Cook | Bridgette Hafner | Wed Oct 19 04:17:09 EST 2011