Good Food - Jeremy & Jane Strode

Jeremy & Jane Strode

Kimchi

Kimchi

There are many different types of kimchi. Fermented kimchi is highly pungent and the preparation is much more involved. This is a fresh, unfermented version.

Cook | Jeremy & Jane Strode | Tue Apr 10 15:26:11 EST 2012

Bulgogi

Bulgogi

This dish is full of flavour. Serve on its own or as part of a shared meal.

Cook | Jeremy & Jane Strode | Tue Apr 10 15:26:08 EST 2012

Junior sushi rolls

Junior sushi roll

For grown-up sushi rolls, replace tuna and avocado with raw tuna or salmon, trout, prawn or even calamari.

Cook | Jeremy & Jane Strode | Wed Jan 18 08:54:05 EST 2012

Glazed mackerel and daikon salad

Glazed mackerel and daikon salad.

This lemony, clean-tasting daikon salad cuts through the oily sweetness of the mackerel. Other fish you could use are large sardines or bonito fillets.

Cook | Jeremy & Jane Strode | Wed Jan 18 08:50:54 EST 2012

Japanese-style steak tartare

Japanese-style steak tartare

Legendary dish steak tartare is given the Japanese treatment and spiced up.

Cook | Jeremy & Jane Strode | Wed Jan 18 08:49:28 EST 2012

Boiled-in-a-bag pudding and orange custard

Boiled-in-a-bag pudding and orange custard.

This recipe makes a large pudding and a large amount of custard to go with it - you wouldn't want to run out.

Cook | Jeremy & Jane Strode | Wed Dec 14 10:39:15 EST 2011

Individual puddings topped with vanilla cream

Christmas Puddings. Individual golden syrup pudding, vanilla cream.

Give everybody their own gorgeous little pudding treat. These puddings also reheat well in the microwave in a lidded container.

Cook | Jeremy & Jane Strode | Wed Dec 14 10:38:57 EST 2011

Fried green peppers and sea salt

Fried green peppers and sea salt.

Pimientos de padron are small green Spanish peppers with an unusual trait: some are hot, some are not. Eating a plate of them is a bit of a gamble.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:03:45 EST 2011

White anchovies and parsley mousse

White anchovies and parsley mousse.

A colourful tapas dish perfect served alongside prawns and romesco sauce.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:02:48 EST 2011

Tuna, mayonnaise and proscuitto

Tuna, mayonnaise and prosciutto

Serve this simple tapas dish along with a couple of other dishes

Cook | Jeremy & Jane Strode | Fri Nov 18 11:01:46 EST 2011

Prawns and romesco sauce

Prawns and romesco sauce.

Serve as tapas along with a couple of other dishes.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:00:57 EST 2011

Potato and chorizo Spanish tortilla

Potato and chorizo tortilla.

Traditionally a Spanish tortilla is cooked by turning it frequently to set the egg. This recipe is much easier and still delicious.

Cook | Jeremy & Jane Strode | Fri Nov 18 11:00:07 EST 2011

Gnocchi, sweetcorn and marjoram

Gnocchi, sweetcorn and marjoram

The gnocchi in this recipe can be made and blanched a day or two ahead, then fried just before serving, making this a perfect light lunch or entree for entertaining.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:15 EST 2011

Pumpkin-shaped shortbread

Pumpkin-shaped shortbread

The origins of Halloween, celebrated on October 31, are the Celtic festival of Samhain and Christian All Saints' Day.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:22 EST 2011

Mushroom Meringues

Mushroom Meringues

These days Halloween is more about fun and mischief for children than guarding against evil spirits.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:22 EST 2011

Chocolate spider cup cakes

Chocolate spider cup cakes

These are quick to prepare and so rich and fudgy adults can enjoy them too.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:25 EST 2011

Slow-roasted pork shoulder, honey and mustard pumpkin

Slow-roasted pork shoulder, honey and mustard pumpkin

This is our absolute favourite way of cooking pork. You must start with a hot oven to get the wonderful crackling.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:05 EST 2011

Pork and fennel sausages with apple and cabbage coleslaw

Jane Strode from Bistrode. May 10. Producer. Autumn. Melanda Park pork. Pork and fennel sausages, cabbage and apple coleslaw. GOOD LIVING-SMH photo by Marco Del Grande

Buy your sausages from a local butcher, they need our support as much as the specialist producers.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:06 EST 2011

Ham hock terrine

Ham hock terrine

Ham hock terrine

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:07 EST 2011

Roast chicken, marjoram butter and roast tomatoes

Roast chicken, marjoram butter and roast tomatoes

I'm particularly fond of marjoram because it is highly aromatic, with a gorgeous sweet, lemony, peppery flavour that packs a punch.

Cook | Jeremy & Jane Strode | Wed Oct 19 05:06:12 EST 2011