Good Food - Fiona Smith

Fiona Smith

Ratatouille with Cheddar Dumplings

Ratatouille with Cheddar Dumplings

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

Cheese tart with oatmeal crust

Cheese Tart With Oatmeal Crust

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

Sheep's Cheese & Artichoke Lahmacun With Grilled Tomato & Capsicum Salsa

Sheep's Cheese & Artichoke Lahmacun With Grilled Tomato & Capsicum Salsa

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

Barbecued poussins with chicken livers, capers & pancetta

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 | Wed Oct 19 03:52:53 EST 2011

Madeira glazed chicken with spinach and ricotta

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 | Wed Oct 19 03:52:54 EST 2011

Medjool dates with sticky rice

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 | Wed Oct 19 03:51:22 EST 2011

Roasted peanuts in black vinegar

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 | Wed Oct 19 03:51:23 EST 2011

Braised eggplant rolls

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 | Wed Oct 19 03:51:24 EST 2011

Kashmiri cockatil nann

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 | Wed Oct 19 03:51:45 EST 2011

Tandoori lamb cutlets

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 | Wed Oct 19 03:51:46 EST 2011

Keralan green peppercorn prawns

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 | Wed Oct 19 03:51:48 EST 2011

Peach, honey & walnut tarts

Peach, honey and 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 | Wed Oct 19 03:26:35 EST 2011

Smoked fish and white bean bouillabaisse

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 | Wed Oct 19 02:18:07 EST 2011

Chilli Garlic Bread

Chilli Garlic Bread

A warming, aromatic and spicy bread to serve on the side.

Cook | Fiona Smith | Wed Oct 19 02:18:11 EST 2011

Peanut and Pork Curry

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 | Wed Oct 19 02:18:13 EST 2011

Braised lamb with cinnamon, olives and nut pilaf

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 | Wed Oct 19 02:18:18 EST 2011

Smoked mushroom soup

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 | Tue Oct 18 16:27:46 EST 2011

Apple and paprika pork with roast fennel

Apple & paprika pork with roast fennel

Pork, fennel and apples were meant to be together.

Cook | Fiona Smith | Tue Oct 18 16:27:49 EST 2011

Quince, white chocolate & macadmania tart

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 | Tue Oct 18 16:27:54 EST 2011

Tomato base sauce

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 | Tue Oct 18 14:48:01 EST 2011