Good Food - Frank Camorra

Frank Camorra

Chef

Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

Roasted spatchcock with Turkish black chilli

Spatchcock and quail are sold at most poultry shops. If you would like to try a game bird such as squab, pheasant or guinea fowl, try your local produce market or specialty butcher.

Cook | Frank Camorra | Mon Aug 25 09:38:46 EST 2014

Roast onion and spelt salad

Roast red onion and spelt salad.

This salad makes a great side to roast chicken, quail or spatchcock. The spelt can be replaced with freekah or cracked wheat if you prefer.

Cook | Frank Camorra | Mon Aug 25 09:37:14 EST 2014

Soft polenta with mushrooms

Soft polenta with mushrooms.

What pasta is to the south of Italy, polenta is to the north. Traditionally, polenta is a winter food, but it makes great summer eating as a rich base for simply cooked vegetables such as steamed...

Cook | Frank Camorra | Wed Aug 20 13:38:57 EST 2014

Baby cos with polenta croutons and streaky bacon

Traditionally, polenta is a winter food, but it makes great summer eating as a rich base for simply cooked vegetables - or as here - to add some texture to a salad dish.

Cook | Frank Camorra | Wed Aug 20 13:35:57 EST 2014

Carajillo ice-cream

Carajillo is an espresso shot with a healthy nip of brandy, a Spanish version of Irish coffee usually enjoyed in the morning.

Cook | Frank Camorra | Mon Aug 11 14:11:10 EST 2014

Jaffa brownies

Jaffa brownie.

The Spanish sweet tooth is one of our inheritances from the Moors. Many centuries after their departure, the Spanish still have a love of cinnamon, citrus and all things sweet.

Cook | Frank Camorra | Mon Aug 11 13:49:21 EST 2014

Confit duck leg

Confit duck leg.

Mustard dressing is one of my favourites, so easy, and egg-free for those with allergies. Try it on anything you would use mustard for, such as smoked trout, grilled rib eye or juicy pork snags.

Cook | Frank Camorra | Mon Aug 04 09:06:46 EST 2014

Warm potato salad with mustard dressing

Frank Camorra's potato salad.

Potato salad doesn't have to mean a bowl of firm, white cubes slathered in mayonnaise. This version is much tastier and better looking.

Cook | Frank Camorra | Mon Aug 04 08:44:45 EST 2014

Potato salad with duck confit

Frank Camorra's potato salad.

What do the words 'potato salad' mean to you? They make me think of a big bowl of firm white cubes slathered in mayonnaise served at a barbecue but the version I make is much tastier.

Cook | Frank Camorra | Fri Aug 01 23:45:00 EST 2014

Lamb chilindron with celeriac puree

Lamb neck chilindron with celeriac puree.

If one flavour stands out from my time cooking in Spain, it is the taste of Aragonese lamb from the north-eastern Pyrenees region.

Cook | Frank Camorra | Mon Jul 28 13:31:34 EST 2014

Speculaas (spiced biscuits)

Speculaas (Dutch-spiced biscuits).

This recipe is a great example of how other cultures use spices. Speculaas are an intensely spiced biscuit from the Netherlands.

Cook | Frank Camorra | Tue Jul 22 10:20:20 EST 2014

Jamaican jerk chicken

Jerked chicken, Frank Camorra.

This West Indian jerk recipe has a bite to it, and the paste - which lasts in the fridge for up to a month - can also be used to season pork, fish and even vegetables such as eggplant.

Cook | Frank Camorra | Mon Jul 21 08:01:46 EST 2014

French toast with banana, maple syrup and crispy bacon

French toast with maple bananas and crispy bacon.

The bacon sarnie - who doesn't love it? A few crispy rashers between white sourdough bread with a splash of HP or tomato sauce is a great anytime snack, but bacon also has an affinity with sweet...

Cook | Frank Camorra | Mon Jul 14 13:02:01 EST 2014

Salmon wrapped in bacon with mustard potatoes

Salmon wrapped in bacon with mustard potatoes.

I find a lot of things taste better wrapped in bacon. Salmon, for example. Its rich flesh works well with the salty smokiness of bacon, and when you team them with mustard and potatoes all that's...

Cook | Frank Camorra | Mon Jul 14 13:00:43 EST 2014

Goat’s milk cheesecake with poached rhubarb

A friend of mine in San Sebastian put me onto this local cheesecake. It is cooked in a hot oven, so the outside has a well-developed caramelised skin that goes from golden to brown to black - don’t...

Cook | Frank Camorra | Mon Jul 07 11:22:11 EST 2014

Frank Camorra's French toast with bacon and banana

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A few rashers of crisp fried bacon go a long way with many dishes.

Cook | Frank Camorra | Wed Jul 02 17:46:13 EST 2014

Slow-cooked lamb shoulder with baharat

Winter treat: Slow-cooked lamb shoulder is great served with a farro and roast pumpkin salad.

Lamb shoulder is one of my favourite proteins for slow cooking. When slow-cooking shoulders of lamb at MoVida, we encase the shoulder in a heavy plastic bag and place them in a water bath and keep...

Cook | Frank Camorra | Wed Jul 02 09:21:46 EST 2014

Farro with roast pumpkin

This roast pumpkin dish makes a great accompaniment to slow-roasted meats, such as lam shoulder. Middle Eastern delis will have shanklish cheese and baharat spice mix.

Cook | Frank Camorra | Wed Jul 02 09:21:11 EST 2014

Frank Camorra's slow-cooked lamb

Winter treat: Slow-cooked lamb shoulder is great served with a farro and roast pumpkin salad.

Winter is the best season for spending afternoons in the kitchen without feeling guilty.

Cook | Frank Camorra | Sat Jun 28 15:59:24 EST 2014

Apricot and molasses muesli slice

As a parent to school-aged children, the challenge is on in the morning to keep lunch interesting and healthy.

Cook | Frank Camorra | Mon Jun 23 13:43:18 EST 2014