Good Food - Steve Manfredi

STEVE MANFREDI

Prawns with zucchini flowers and cannellini beans

Zucchini flowers herald a season of double delight.

Cook | STEVE MANFREDI | Fri Nov 23 08:29:15 EST 2012

Mud crab with pepper and rosemary

With the right preparation, crab is fine festive fare.

Cook | STEVE MANFREDI | Fri Nov 23 08:29:17 EST 2012

Spinach fritters

Spinach: These iron-rich leaves pack a punch.

Cook | STEVE MANFREDI | Fri Nov 23 08:29:49 EST 2012

Vongole with braised spinach and croutons

Spinach: These iron-rich leaves pack a punch.

Cook | STEVE MANFREDI | Fri Nov 23 08:29:51 EST 2012

Spring garlic and egg soup

Fresh spring garlic is sweeter and gentler than its dried sibling.

Cook | STEVE MANFREDI | Fri Nov 23 08:29:30 EST 2012

Crab and spinach frittata rolls

This is an excellent finger food that can be prepared a few hours ahead and is perfect for the festive season.

Cook | STEVE MANFREDI | Fri Nov 23 08:29:18 EST 2012

Quince jelly

This jelly is great with fresh ricotta or on toast for breakfast, or served with sharp cheeses such as pecorino or parmesan.

Cook | STEVE MANFREDI | Fri Nov 23 08:28:57 EST 2012

Chilled tomato, basil and mussel soup

Aromatic basil. Scatter basil through soup, salad or a sandwich.

Cook | STEVE MANFREDI | Fri Nov 23 08:28:46 EST 2012

Fennel parmigiana with fennel sausage

Fennel sausages are available from good butcher shops. They should be made from coarsely cut pork and flavoured with whole fennel seeds.

Cook | STEVE MANFREDI | Fri Nov 23 08:28:23 EST 2012

Fennel, celery heart and treviso with bottarga

Bottarga is the salted and air-dried roe of either mullet or tuna. It can be found in good delis.

Cook | STEVE MANFREDI | Fri Nov 23 08:28:19 EST 2012

Pistachio, vanilla and lemon cake

Panela is simply the juice from sugarcane, dried and then ground to a coarse powder. It has become more readily available recently, even in supermarkets.

Cook | STEVE MANFREDI | Fri Nov 23 08:28:16 EST 2012

Pistachio and orange biscuits

Pistachios - This brightly coloured nut is one of the simplest to eat fresh.

Cook | STEVE MANFREDI | Fri Nov 23 08:28:15 EST 2012

Parsnip, cauliflower and mozzarella bake

A cute little bake using Autumn's finest produce.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:37 EST 2012

Roman-style chicken with capsicum

Roast chicken is one of the most appealing and pleasurable things to present to friends and family. Everyone should pay attention, lest the best parts be given to the most vocal.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:25 EST 2012

Cauliflower, basil and olive salad

This week: Basil Scatter this herb through soup, salad or a sandwich.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:47 EST 2012

Grilled mackerel with cucumber and tomato salad

Mackerel: Big on flavour, this muscular character can stand up for itself.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:38 EST 2012

Braised prawns with broad beans and polenta

Dried broad beans can be bought peeled or unpeeled from good delis any time. Fresh broad beans are at their best in early to late spring.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:24 EST 2012

Penne with broad beans, artichokes and ricotta

Anyone who grows their own broad beans will know many beans can be harvested from just a few plants.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:19 EST 2012

Barbecued chicken with spring herbs and garlic

Roasted or barbequed chicken is one of the most appealing and pleasurable things to present to friends and family. Everyone should pay attention, lest the best parts be given to the most vocal.

Cook | STEVE MANFREDI | Fri Nov 23 08:27:02 EST 2012