- 30 mins - 1 hour
Ratatouille is an ideal collaboration of late-summer vegetables, so make the most of them. You can serve this as a vegetarian dish or it is an ideal side dish to accompany barbecued meat.
Cook | Fiona Smith | Wed Oct 19 04:43:13 EST 2011
This traditional French style of cheese tart is usually made with gruyère or comté, but it is a great way to capture the unique flavours of other cheeses.
Cook | Fiona Smith | Wed Oct 19 04:43:14 EST 2011
On a recent visit to Istanbul I ate a wonderful lahmacun - a thin-based Turkish pizza - in a tiny restaurant just outside the Grand Bazaar, sitting by the roadside with the wood-fire oven blazing.
Cook | Fiona Smith | Wed Oct 19 04:43:15 EST 2011
This is the dish I made last Christmas. There were only six of us at the beach, including visitors from England, so I wanted something easy to do on the barbecue, but still elegant enough for guests.
Cook | Fiona Smith | Wed Oct 19 03:52:53 EST 2011
Stuffed boneless chicken is perhaps not the prettiest centrepiece - the rolled shape can look a little freeform - but it is tasty and so easy to carve.
Cook | Fiona Smith | Wed Oct 19 03:52:54 EST 2011
Typically a meal ends with fresh fruit, but stuffed dates were a feature of many Shanghainese menus, filled simply with sweetened rice. I like to add coconut for more flavour.
Cook | Fiona Smith | Wed Oct 19 03:51:22 EST 2011
I ate these peanuts a couple of times and could never figure out what gave them a salty, fruit flavour. The waiter would keep telling me black vinegar, but I knew there was more to it.
Cook | Fiona Smith | Wed Oct 19 03:51:23 EST 2011
Bao Luo restaurant in the French Concession in Shanghai serves an oily but delicious version of these rolls, adding pork to the eggplant. I have made a vegetarian version.
Cook | Fiona Smith | Wed Oct 19 03:51:24 EST 2011
Kashmiri naan is traditionally stuffed with dried fruits and nuts but I ate a version that was topped with a sweet tomato jam, paneer - Indian cottage cheese and coriander.
Cook | Fiona Smith | Wed Oct 19 03:51:45 EST 2011
Historically, tandoori referred to food cooked in a tandoor, a wood-fired clay oven. Often these dishes were marinated in a yoghurt and spice mix - yoghurt masala which has led to this style of...
Cook | Fiona Smith | Wed Oct 19 03:51:46 EST 2011
I ate this dish, "chemmeen pacha kurumilagittathu" as it was called, at the Taj Green Cove Resort. They were so good and head chef Arzooman Irani kindly gave me the recipe.
Cook | Fiona Smith | Wed Oct 19 03:51:48 EST 2011
The walnuts give the pastry a savoury flavour complemented beautifully by the sweetness of the honey. If you do not have a food processor to chop the walnuts, replace them with ground almonds.
Cook | Fiona Smith | Wed Oct 19 03:26:35 EST 2011
Traditional bouillabaisse is made with freshly caught fish, but this version uses smoked fish, which is usually inexpensive and full of flavour, and white beans to add body.
Cook | Fiona Smith | Wed Oct 19 02:18:07 EST 2011
A warming, aromatic and spicy bread to serve on the side.
Cook | Fiona Smith | Wed Oct 19 02:18:11 EST 2011
This South-East Asian curry is packed with peanuts and flavoured with a little pork. Pork slices, even free range, are inexpensive, but you can substitute any cheap cut, with some fat on preferably.
Cook | Fiona Smith | Wed Oct 19 02:18:13 EST 2011
I have adapted this recipe from one in Greg Malouf's book Arabesque for roasted rack of lamb. I like to use similar flavours, but with slow-cooked shoulder chops.
Cook | Fiona Smith | Wed Oct 19 02:18:18 EST 2011
This simple soup is based on one of my all-time favourites, Aromatics smoked mushrooms by Noel Crawford. The soup is rich, thick and packed with flavour, so just serve a small amount.
Cook | Fiona Smith | Tue Oct 18 16:27:46 EST 2011
Pork, fennel and apples were meant to be together.
Cook | Fiona Smith | Tue Oct 18 16:27:49 EST 2011
For the topping on this tart you can use any quince jelly or quince paste soften paste with a little water, but I love Provisions Quincessential.
Cook | Fiona Smith | Tue Oct 18 16:27:54 EST 2011
This versatile tomato base sauce can be used as a base for homemade baked beans, tomato soups and pasta sauces.
Cook | Fiona Smith | Tue Oct 18 14:48:01 EST 2011