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

Chicken fricassee with cherry tomatoes, rosemary and olives

Chicken fricassee with cherry tomatoes, rosemary and olives

I was at the fruit shop the other day and saw the most beautiful cherry tomatoes on the vine, plump and sweet. I couldn't resist and this is what I did with them.

Cook | Brigitte Hafner | Wed Oct 19 04:31:54 EST 2011

Spiced pickled quinces

Spiced pickled quinces

Quinces are a remarkable-looking fruit and I'll try not to get too romantic here, but it is difficult to ignore the very feminine, voluptuous shape of their dimples, bumps and curves and their...

Cook | Brigitte Hafner | Wed Oct 19 04:31:52 EST 2011

Baked quinces

Baked quinces

My favourite recipe for quinces, which I learnt from Lyndall Vandenberg, who preserves them each year for the Stefano de Pieri label.

Cook | Brigitte Hafner | Wed Oct 19 04:31:48 EST 2011

Pomegranate salsa

Pomegranate salsa

This is one of my favourite dressings. I love it poured over grilled fish, barbecued chicken or quail - perhaps with some warm potatoes and baby spinach salad.

Cook | Brigitte Hafner | Wed Oct 19 04:31:50 EST 2011

Nonya lamb

Nonya lamb.

This hot and spicy dish can be made with beef instead of lamb or - my favourite - prawns and fish. To substitute prawns and fish, first fry the seafood in the wok in some peanut oil until almost...

Cook | Brigitte Hafner | Wed Oct 19 04:31:46 EST 2011

Moroccan chicken

Moroccan chicken

Perfect for a dinner party because you make it all in the one pot ahead of time, and the flavours are fantastic.

Cook | Brigitte Hafner | Wed Oct 19 04:31:45 EST 2011

Pomegranate, feta, cucumber and mint salad

Pomegranate, feta, cucumber and mint salad.

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour.

Cook | Brigitte Hafner | Wed Oct 19 04:31:50 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

Spezzatino di Manzo - Italian beef stew

Spezzatino di Manzo - Italian beef stew

Hearty and delicious, serve with crusty bread, soft polenta or mash potatoes. It's even better the next day as leftovers.

Cook | Brigitte Hafner | Wed Oct 19 04:31:45 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

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

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

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

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