Good Food - Fiona Smith
Fruity Tomato Ketchup
This tangy ketchup is my version of English HP sauce. Fruity and spicy, it is a great alternative to regular tomato sauce.
Cook | Fiona Smith | Fri Nov 23 08:23:41 EST 2012
Cherry Tomato, Capsicum & Corn Pickle
This crunchy vegetable pickle, which includes whole cherry tomatoes, is summer in a jar. It is very good eaten straight away or can be preserved.
Cook | Fiona Smith | Fri Nov 23 08:23:44 EST 2012
Tomato base sauce
This versatile tomato base sauce can be used as a base for homemade baked beans, tomato soups and pasta sauces.
Cook | Fiona Smith | Fri Nov 23 08:23:38 EST 2012
Smoked mushroom soup
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 | Fri Nov 23 08:08:56 EST 2012
Apple and paprika pork with roast fennel
Pork, fennel and apples were meant to be together.
Cook | Fiona Smith | Fri Nov 23 08:08:51 EST 2012
Quince, white chocolate & macadmania tart
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 | Fri Nov 23 08:08:44 EST 2012
Smoked fish and white bean bouillabaisse
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 | Fri Nov 23 08:06:18 EST 2012
Chilli Garlic Bread
A warming, aromatic and spicy bread to serve on the side.
Cook | Fiona Smith | Fri Nov 23 08:06:11 EST 2012
Peanut and Pork Curry
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 | Fri Nov 23 08:06:07 EST 2012
Braised lamb with cinnamon, olives and nut pilaf
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 | Fri Nov 23 08:05:57 EST 2012
Peach, honey & walnut tarts
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 | Fri Nov 23 07:49:48 EST 2012
Medjool dates with sticky rice
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 | Fri Nov 23 07:43:30 EST 2012
Braised eggplant rolls
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 | Fri Nov 23 07:43:26 EST 2012
Roasted peanuts in black vinegar
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 | Fri Nov 23 07:43:28 EST 2012
Kashmiri cockatil nann
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 | Fri Nov 23 07:42:52 EST 2012
Tandoori lamb cutlets
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 | Fri Nov 23 07:42:51 EST 2012
Keralan green peppercorn prawns
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 | Fri Nov 23 07:42:48 EST 2012
Brined and roasted turkey with cornbread stuffing
Brining keeps poultry meat moist while cooking - it is perfect for whole turkey, which has a tendency to dry out.
Cook | Fiona Smith | Fri Nov 23 07:41:11 EST 2012
Barbecued poussins with chicken livers, capers & pancetta
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 | Fri Nov 23 07:41:09 EST 2012
Madeira glazed chicken with spinach and ricotta
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 | Fri Nov 23 07:41:06 EST 2012
