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

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

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

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

Prawns with garlic, chilli and Thai basil

Prawns with garlic, chilli and Thai basil

This week's recipes reflect places like Alan's and other favourite local Asian diners.

Cook | Brigitte Hafner | Wed Oct 19 04:31:47 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

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

Orrechiette with guanciale and broccoli

Orrechiette with guanciale and broccoli

I like to cook the broccoli and orrechiette together - the broccoli will be soft but that's part of the dish. Broccoli rape - the bitter Italian green - is a wonderful alternative.

Cook | Brigitte Hafner | Wed Oct 19 04:31:55 EST 2011

Gnocchi with pigeon and porcini mushroom ragu

Gnocchi with pigeon and porcini mushroom ragu

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 | Wed Oct 19 04:31:52 EST 2011

Lamb with cinnamon, cardamom and quince

Lamb with cinnamon, cardamom and quince

A tagine of sorts - the quince marries well with this gently spiced sauce. I use whole spices, grind them using a mortar and pestle and don't worry about sieving.

Cook | Brigitte Hafner | Wed Oct 19 04:31:51 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

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

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