Good Food - Jeremy And Jane Strode

Jeremy & Jane Strode

Double-baked gruyere souffle

Double-baked gruyere souffle.

Would you like to impress guests without any stress? Look no further than this recipe. There's one great advantage with a double-baked souffle - you can make the first stage in advance then just...

Cook | Jeremy and Jane Strode | Fri Apr 04 03:52:31 EST 2014

Mince pies

Fruit mince pies
11th September 2012
Photo: Steven Siewert
Styling Berni Smithies

Leftover fruit mince can be used the following year or added to Christmas pudding and cake recipes.

Cook | Jeremy and Jane Strode | Wed Sep 19 09:59:04 EST 2012

Chicken and preserved lemons

Good Living: Jane Strode
Chicken and preserved lemons
11th September 2012
Photo: Steven Siewert
Styling Berni Smithies

Spices that can be used to add flavour to preserved lemons are cinnamon sticks, peppercorns, coriander seeds, star anise, bay leaves, fennel seeds, cumin seeds and cardamom.

Cook | Jeremy and Jane Strode | Wed Sep 19 09:56:45 EST 2012

Tamarillo chutney

Good Living: Jane Strode
Tamarillo chutney
11th September 2012
Photo: Steven Siewert
Styling Berni Smithies

Serve this tangy chutney with eggs, hard cheese, seafood and Asian-style curries.

Cook | Jeremy and Jane Strode | Wed Sep 19 09:44:42 EST 2012

Pea and sage custard with quail

Strodes recipes:
Pea and sage custard- served with quail , bacon and walnuts
4th August 2012
Photo: Steven Siewert
Stylist: Berni Smithies

The crisp, salty bacon is the perfect contrast for the sweet and creamy pea custard.

Cook | Jeremy and Jane Strode | Wed Sep 12 17:00:34 EST 2012

Fennel and anchovy gratin

Fennel and anchovy gratin- served with fish.

You can cook this gratin in a large oven-proof dish and place on the table as a ''serve yourself'' side. A rocket salad and boiled potatoes make good additions.

Cook | Jeremy and Jane Strode | Wed Sep 12 16:54:45 EST 2012

Asparagus stir-fry

Asparagus stir fry - served with beef.

We serve this with steak but asparagus is a great garnish for chicken, pork, fish or on its own with rice or noodles.

Cook | Jeremy and Jane Strode | Wed Sep 12 16:49:16 EST 2012

Pavlova with dried strawberries

Strodes recipes:
Pavlova with dried strawberries,pistachios and rose water cream
4th August 2012
Photo: Steven Siewert
Stylist : Berni Smithies

Dried strawberries are available from delis and food stores. They taste intense, with a chewy texture.

Cook | Jeremy and Jane Strode | Thu Aug 16 10:25:52 EST 2012

Buttermilk waffles, prunes and chocolate

Strodes recipes:
Buttermilk waffles,prunes and chocolate.
4th August 2012
Photo: Steven Siewert
Stylist : Berni Smithies

This waffle batter makes lovely pancakes, too, if you don't have a waffle maker.

Cook | Jeremy and Jane Strode | Thu Aug 16 10:21:47 EST 2012

Apricot pie

Strodes recipes:
Apricot pie.
4th August 2012
Photo: Steven Siewert
Stylist : Berni Smithies

The filling is quite sweet, so you should use a savoury pastry, without added sugar. Other dried fruits can be used, such as pear or peach, or a combination.

Cook | Jeremy and Jane Strode | Mon Aug 13 11:47:10 EST 2012

Moroccan lamb sausage rolls

Moroccan lamb sausage rolls with yoghurt dipping sauce.

The spicy lamb filling and zesty dipping sauce elevate this sausage roll above the average.

Cook | Jeremy and Jane Strode | Wed Jul 25 10:33:00 EST 2012

Smoked salmon and dill croquettes

Smoked salmon and dill croquettes.

Make sure you use hot-smoked salmon, not cold, as the texture is quite different.

Cook | Jeremy and Jane Strode | Wed Jul 25 10:14:32 EST 2012

Semolina gnocchi saltimbocca

Semolina gnocchi Saltimbocca. Jeremy & Jane Strode's ENTERTAINING FOOD recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Photographed July 2, 2012. The Age Newspaper and The Sydney Morning Herald.

The gnocchi are lovely and soft wrapped in the prosciutto. If you have extra sage leaves, fry them until crisp and use as a garnish.

Cook | Jeremy and Jane Strode | Wed Jul 25 10:05:49 EST 2012

Blue-eye trevalla and curry leaf

Strode: The winter winner party thats not really a winter dinner party.
Blue eyed trevalla, baked in the bag with curry leaves and Indian spices.
4th June 2012.
Photo: Steven Siewert
Styling: Berni Smithies

Chef Annemarie Rodrigo, who worked with us at Bistrode, has Sri Lankan heritage and gave me a curry leaf tree. I'm obsessed with the leaves, their flavour is so unique.

Cook | Jeremy and Jane Strode | Wed Jul 04 11:21:57 EST 2012

Classic fish'n'chips

Beer battered flathead and hand cut chips.

Wonderfully moist flathead in a sinfully crispy beer batter.

Cook | Jeremy and Jane Strode | Wed Jul 04 11:19:42 EST 2012

Slimy mackerel with green sauce

Strode: The winter winner party thats not really a winter dinner party.
Slimy mackeral, grilled whole with salsa verde.
4th June 2012.
Photo: Steven Siewert
Styling: Berni Smithies

A healthy tasty whole fish, doused with herbs and capers.

Cook | Jeremy and Jane Strode | Wed Jul 04 11:12:13 EST 2012

Chicken, pumpkin and sage pies

Chicken, pumpkin and sage pie.

It's hard to beat the smell of a freshly baked pie coming out of the oven on a chilly evening. Individual pie dishes are handy to have on hand in the kitchen and are available from cooking stores but...

Cook | Jeremy and Jane Strode | Wed Jun 20 11:43:45 EST 2012

Poached pear and mascarpone cheesecake

Poached pear and mascarpone cheesecake

Fluffy cheesecake rolled in nuts served with refreshing poached pears.

Cook | Jeremy and Jane Strode | Wed Jun 20 11:43:16 EST 2012

Mussels with fennel and vermouth

Strode: The winter winner party thats not really a winter dinner party.
Mussels, fennel and vermouth
4th June 2012.
Photo: Steven Siewert
Styling: Berni Smithies

Fennel's clean anise flavour complements the vermouth. Make sure you've got extra bread for mopping up the juices left in the bottom of the bowl.

Cook | Jeremy and Jane Strode | Wed Jun 20 10:36:23 EST 2012

Caramelised shallot tart with goat's curd and rocket

Caramelised shallot tart with goat's cheese & rocket. Recipes to celebrate 20 YEARS OF JEREMY BEING IN AUSTRALIA for Epicure and Good Living, by Jane and Jeremy Strode. Photographed by Marina Oliphant. Styling by Mags King. Merchandising by Berni Smithies. The Age Newspaper and The Sydney Morning Herald. Photographed February 20, 2012.

A fantastic dinner party dish that can be prepared ahead of time.

Cook | Jeremy and Jane Strode | Wed May 30 09:56:15 EST 2012