Good Food - Jeremy & Jane Strode

Jeremy & Jane Strode

Hot and sour noodle soup

Chicken thighs will work just as well as breast in this recipe.

Cook | Jeremy & Jane Strode | Fri Nov 23 08:23:11 EST 2012

Bite-size ham and cheese muffins

The perfect size for little fingers, packed with protein and calcium.

Cook | Jeremy & Jane Strode | Fri Nov 23 08:12:49 EST 2012

Cream cheese and plum brulee

Cheese is a wonderful ingredient to cook with. It adds flavour, body and aroma to sweet and savoury dishes.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:28:47 EST 2012

Blue cheese, walnut and apple salad

This salad is a classic for all the right reasons. It has plenty of different textures, with a great balance of sweet, salty and earthy flavours and it makes a perfect light lunch or entree.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:28:43 EST 2012

Thai chicken

Poaching the chicken in coconut cream adds richness. You could also use chicken stock for poaching or a roast chicken. This is a great pre-cooked summer lunch dish.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:28:27 EST 2012

Chicken liver salad

As with any offal, make sure the livers are very, very fresh. You could use duck livers but they are bigger and much richer.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:28:24 EST 2012

Duck breast and figs

Figs are perfect at the moment and are one of my favourite things with duck. Try drying fig slices - on a rack in a low-temperature over - and putting them in a duck salad.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:28:19 EST 2012

Lemon crusted lamb rack, roasted vegetables

Lemon and salt are natural flavourings with lamb. Use them to make a crust on a lamb leg or rump or rub on the inside of a boned-out piece of lamb shoulder.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:18 EST 2012

Parfait and madeleines

Parfait is the perfect alternative to ice-cream if you don't have an ice-cream churner. Serve the madeleines warm, if you can.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:51 EST 2012

Kingfish sashimi salad

Shiso is a Japanese herb with green or purple leaves. It has a peppermint and lemon-like aroma. The purple variety gives the best contrast in this salad.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:54 EST 2012

Turkish delight

Read this recipe carefully before starting. It seems complicated, with three things on the go to begin, but once everything is combined into one saucepan it's quite simple.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:50 EST 2012

Three oyster dressings

If you are not confident opening your own oysters or lack the time, try to get shellfish as freshly opened as possible, with their juices intact.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:47 EST 2012

Chimichurri sauce for barbecued chicken

Traditionally served with grilled offal, this simple sauce is great on beef, chicken, pork, fish and vegetables. It is best eaten soon after it is made.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:22 EST 2012

Hazelnut dulce de leche balls

The dark hazelnut toffee adds texture and a little bitterness to these super little sweet treats.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:21 EST 2012

Beef empanadas

These savoury pastries can be filled with chicken, vegetables or cheese. They are also good deep-fried instead of baked. Serve with a spicy tomato relish dipping sauce.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:19 EST 2012

Steak tartare

There are pleasures to be had from preparing and eating food without heat.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:57 EST 2012

Passionfruit self-saucing pudding

Passionfruits are native to Brazil but are now grown in abundance in Australia and are available all year. Fruit can be round to oval and range from purple to yellow in colour.

Cook | Jeremy & Jane Strode | Fri Nov 23 07:27:56 EST 2012