Good Food - Brigitte Hafner

Brigitte Hafner

Duck cassoulet

Duck cassoulet.

One of the greatest dishes of the Languedoc is the cassoulet, a rich and hearty casserole of slowly cooked haricot beans with confit of goose or duck.

Cook | Brigitte Hafner | Sat Apr 05 04:32:08 EST 2014

Fish and shellfish soup with saffron and fennel

Bouillabaisse with fish, fennel, saffron and orange.

This is a kind of bouillabaisse - a robust and rustic soup of fish, crab, mussels and prawns, flavoured with orange, fennel and saffron.

Cook | Brigitte Hafner | Thu Apr 03 04:05:40 EST 2014

Egg pasta

You can roll out pasta dough by hand, using a rolling pin, but it's easier with a machine. I recommend a small pasta machine with a handle - it is all you need; the bigger ones aren't necessarily...

Cook | Brigitte Hafner | Thu Apr 25 16:38:14 EST 2013

Spaghetti with blue swimmer crab and prawns

Spaghetti with blue swimmer crab and prawns.

I have often asked an Italian chef why they cook something in a particular way and the answer clearly lies with their respect for tradition and cooking with passion and love.

Cook | Brigitte Hafner | Fri Nov 23 07:33:01 EST 2012

Barbecued marron with Thai green mango salad

Barbecued marron with green mango salad.

I like the mango in this salad to be just a little riper than the one favoured for a traditional Thai green mango salad, which is very tart and crunchy.

Cook | Brigitte Hafner | Tue Jan 24 08:04:05 EST 2012

Sweet ricotta fritters

Sweet ricotta fritters

Adapted from an old Marcella Hazan recipe, this dessert is a classic Italian favourite. Be sure to eat them while they're hot.

Cook | Brigitte Hafner | Wed Oct 19 04:32:00 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 | Brigitte Hafner | Wed Oct 19 04:32:07 EST 2011

Apple tart

Apple tart

This twist on a traditional apple tart is a perfect finish to a roasted autumnal feast.

Cook | Brigitte Hafner | Wed Oct 19 04:31:36 EST 2011

Savoy cabbage with smoky bacon

Savoy cabbage with smoky bacon and and apple.

A superb accompaniment for pheasant and other game birds.

Cook | Brigitte Hafner | Wed Oct 19 04:31:37 EST 2011

Pot-roasted leg of lamb in red wine

Pot-roasted leg of lamb in red wine

Wonderfully comforting, simple, self-saucing, all-in-one-pot kind of dinner. The sort of thing that will tick away on the stove pretty much by itself, while filling the house with deliciously...

Cook | Brigitte Hafner | Wed Oct 19 04:31:37 EST 2011

Fish cooked with butter, lemongrass and ginger

Fish cooked with butter, lemongrass and ginger

A moist and delicious way of cooking fish.

Cook | Brigitte Hafner | Wed Oct 19 04:31:39 EST 2011

Chicken cooked with butter, white wine and porcini mushrooms

Chicken cooked with butter, white wine and porcini mushrooms

A nice way to cook chicken on the bone with aromatics and its own sauce.

Cook | Brigitte Hafner | Wed Oct 19 04:31:39 EST 2011

Piri piri marinade for barbecue chicken

Piri Piri barbecue chicken with chips.

This is a great, simple marinade for chicken on the barbecue. Wings and drumsticks are also easy, but I especially like to cook a small whole chicken, flattened on the barbecue.

Cook | Brigitte Hafner | Wed Oct 19 04:31:40 EST 2011

Torta Cipriani

By Andrew and Matt McConnell. This is a great dinner party entree - especially because you can prepare the pastry and onions in the afternoon.

Cook | Brigitte Hafner | Wed Oct 19 04:31:41 EST 2011

Pot au poulet

Pot au poulet

Pot au feu is a classic, old French dish of various cuts of beef - some lean, some gelatinous, always some on the bone - gently poached in a pot with root vegetables, leeks and herbs.

Cook | Brigitte Hafner | Wed Oct 19 04:31:43 EST 2011

Prue's blueberry bake

Prue's blueberry bake

A great summer cake, light and full of seasonal fruit. The recipe is a breeze to whip up and also works well with mulberries or raspberries.

Cook | Brigitte Hafner | Wed Oct 19 04:31:38 EST 2011

Pot au feu

Pot au feu

Pot au feu is a classic, old French dish of various cuts of beef - some lean, some gelatinous, always some on the bone - gently poached in a pot with root vegetables, leeks and herbs, sometimes with...

Cook | Brigitte Hafner | Wed Oct 19 04:31:44 EST 2011

Iced lemon and ginger drink

Iced lemon and ginger drink.

This is an excellent recipe from food stylist Caroline Velik, who makes it as a refreshing treat on really hot days.

Cook | Brigitte Hafner | Wed Oct 19 04:31:35 EST 2011

Chorizo with field mushrooms and sherry

Chorizo with field mushrooms and sherry

I have used Angel Cardosa's chorizo in plenty of my cooking. He has been making traditional jamon and chorizo sausages for more than 30 years here and is a legendary character.

Cook | Brigitte Hafner | Wed Oct 19 04:31:56 EST 2011

Veal saltimbocca

Veal saltimbocca

Goes well with mashed potatoes and or sauteed peas.

Cook | Brigitte Hafner | Wed Oct 19 04:31:56 EST 2011