Good Food - Jeremy And Jane Strode
Chocolate and cherry tart
This tart will last for three to four days out of the fridge in a cool spot but is incredible served warm from the oven.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:29:22 EST 2012
Eggplant, olive and anchovy tart
This recipe is inspired by the specialty from Provence called pissaldiere. We've included eggplant for added flavour and richness. It's one of the tastiest tarts I've ever eaten.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:29:14 EST 2012
Chicken liver parfait and pickled cherries
Choosing cherries with the stalks intact indicates quality and they look great when served.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:29:21 EST 2012
Spiced cherries and brioche toastie
Few ingredients herald the start of a long, hot summer more clearly than cherries. A bowl of cherries on the dining room table or in the kitchen not only looks beautiful, it makes a wonderful snack.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:29:24 EST 2012
Honey-glazed carrots
With its luxurious taste, texture and colour, honey is a wonderful natural sweetener and very versatile.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:28:51 EST 2012
Honey and tahini marinade
We've used chicken in this recipe but the marinade works well with lamb and white fish such as barramundi and blue eye.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:28:49 EST 2012
Roast vegetable and nut salad
Nut oils add wonderful depth to dressings and marinades. Hazelnut and walnut are my preference. Only buy small amounts at a time and store in cool dark places to prolong their relatively short shelf...
Cook | Jeremy and Jane Strode | Fri Nov 23 08:28:28 EST 2012
Black bean and lemon dressing
The wonderful thing about this dressing is not only its flavour but its appearance. The eschallots are "cooked" in the lemon juice and the black beans add texture and intensity.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:16 EST 2012
Caper dressing
This is based on a French sauce called gribiche and is essentially a flavoured, runny mayonnaise.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:13 EST 2012
Orange-blossom jelly
Added to salads, flowers contribute colour, texture and flavour. Many flowers retain their perfume when dehydrated and release it when hot water is added to make fragrant teas.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:35 EST 2012
Bakers potato and celeriac
This is a lighter version of the equally delicious gratin in which cream is used instead of the stock used in this recipe. Serve with roast beef, lamb or chicken or even pan-fried white fish.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:48 EST 2012
White chocolate and rose petal mess
Added to salads, flowers contribute colour, texture and flavour. Many flowers retain their perfume when dehydrated and release it when hot water is added to make fragrant teas.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:23 EST 2012
Potato and garlic soup with prawns
This is a beautiful entree for an autumn dinner party and also works well as a canape served in a shot glass or small coffee cup.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:51 EST 2012
Onion dressing
This dressing with a bread salad is truly awesome.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:17 EST 2012
Camomile pears and ice-cream
The pears and camomile are a lovely match and the syrup is a wonderfully deep golden colour. Loose leaf tea works best in this recipe.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:27:09 EST 2012
Ceviche of snapper
This is a specialty of Spanish-speaking countries in central and South America. It has become very popular in Australia due to our climate.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:25:35 EST 2012
Chicken skewers
A small version of these skewers would make an easy canape and the paprika oil can be used to flavour lamb and seafood.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:25:03 EST 2012
Fish and chips
Varieties such as snapper, flathead and whiting are good choices for children as they have a mild, sweet flavour.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:24:17 EST 2012
Nectarines with maple syrup glaze
Peaches, apples, pears and apricots also work well cooked this way, as do pecans, hazelnuts and almonds.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:24:58 EST 2012
Meatballs
Spaghetti is the obvious pasta to serve with meatballs but other shapes such as penne or shells are easier for little hands to scoop.
Cook | Jeremy and Jane Strode | Fri Nov 23 08:24:12 EST 2012
