Good Food - Jane And Jeremy Strode

Jane & Jeremy Strode

Warm duck and beetroot salad

Warm duck and beetroot salad

If you don't have an ovenproof non-stick frypan, use a non-stick baking tray but the duck may not be as crispy.

Cook | jane and Jeremy Strode | Wed Oct 19 05:06:40 EST 2011

Water spinach and preserved bean curd

Water spinach and preserved bean curd

Preserved or fermented bean curd is sold in small jars, often flavoured with chilli and sesame oil and is available from Asian grocery stores.

Cook | jane and Jeremy Strode | Wed Oct 19 04:57:04 EST 2011

Poached chicken with ginger and shallots

Poached chicken with ginger and shallots

This is a particularly gentle way to cook chicken; the result is juicy, tender, just-cooked meat.

Cook | jane and Jeremy Strode | Wed Oct 19 04:57:07 EST 2011

Beef and orange pot stickers

Beef and orange pot stickers

If cooked correctly, these pot stickers will remain stuck together in a circle but they taste just as good if they don't.

Cook | jane and Jeremy Strode | Wed Oct 19 04:57:11 EST 2011

Apple, golden syrup and pecan chutney

Apple, golden syrup and pecan chutney

Pecans and golden syrup have a natural affinity. Serve this chutney with full-flavoured cheddar cheese and cold meats.

Cook | jane and Jeremy Strode | Wed Oct 19 04:57:25 EST 2011

Tomato, capsicum and chilli chutney

Tomato, capsicum and chilli chutney

I love the vibrant red colour of this chutney, a nice variation on the usual shades of brown. This goes with just about everything that needs spicing up.

Cook | jane and Jeremy Strode | Wed Oct 19 04:57:27 EST 2011

Roast stuffed lamb saddle

Roast stuffed lamb saddle

This recipe is based on Marcus Wareing's stuffed lamb in Jill Norman's The Cook's Book, which is a brilliant practical guide to cooking.

Cook | jane and Jeremy Strode | Wed Oct 19 04:56:01 EST 2011

Steamed lemon curd pudding

Steamed lemon curd pudding

Lemon curd is a lovely ingredient to have on hand in the fridge. Serve on toast or muffins or in fine pastry cases as an accompaniment to coffee.

Cook | jane and Jeremy Strode | Wed Oct 19 04:56:41 EST 2011

Pumpkin pie

Pumpkin pie

The pumpkin seeds add a lovely crunch to the pie's smooth pumpkin filling.

Cook | Jane and Jeremy Strode | Wed Oct 19 04:44:19 EST 2011

Pumpkin curry

Pumpkin curry

I love roasting pumpkin this way, with the skin left on. The texture and colour are fantastic.

Cook | jane and Jeremy Strode | Wed Oct 19 04:44:18 EST 2011

Polenta and marjoram stuffing for chicken

Polenta and marjoram stuffing for chicken

This is a tasty and original idea that makes a change from the traditional. Polenta is a great sponge for all the chicken juices.

Cook | jane and Jeremy Strode | Wed Oct 19 04:44:53 EST 2011

Couscous stuffing for squid

Couscous stuffing for squid

Squid or calamari is ideal to stuff - just make sure you don't pack it too tightly as the squid cooks quickly and the stuffing can squeeze out the end.

Cook | jane and Jeremy Strode | Wed Oct 19 04:44:55 EST 2011

Smoked trout and avocado salad

Smoked trout and avocado salad

Smoked trout or salmon, capers and dill are made for each other. Make sure you buy hot-smoked trout, not the sliced, cold-smoked variety.

Cook | jane and Jeremy Strode | Wed Oct 19 04:43:19 EST 2011

Bresaola and tomato salad

Bresaola and tomato salad

Bresaola is available pre-sliced from good butchers and delicatessens. I love the chewy texture. Serve as an entree or light lunch.

Cook | jane and Jeremy Strode | Wed Oct 19 04:43:19 EST 2011

Plum and almond pudding

Plum and almond pudding

Make sure the centre of the pudding has cooked through before removing from the oven; looks can be deceiving.

Cook | jane and Jeremy Strode | Wed Oct 19 04:43:22 EST 2011

Roast pork, caramelised pears and witlof

Roast pork, caramelised pears and witlof

Pork loin is quicker than shoulder or leg to cook and much less fatty than belly. Any pear will do but beurre bosc are preferable.

Cook | jane and Jeremy Strode | Wed Oct 19 04:43:23 EST 2011

Mussels mariniere

Mussels mariniere

This makes a wonderful starter or light main course.

Cook | jane and Jeremy Strode | Wed Oct 19 04:43:32 EST 2011

Panna cotta with spiced red wine soup

Panna cotta with spiced red wine soup

You could make this dessert first thing in the morning to serve that evening but letting the spices infuse overnight will give a better result.

Cook | jane and Jeremy Strode | Wed Oct 19 04:43:33 EST 2011

Green curry of eggplant

Green Thai curry with apple eggplant.

Small pea and apple eggplants, used in Thai and Indonesian cooking, are quite bitter and have lots of seeds. They can be found at Asian grocers. Serve this intense curry as part of a Thai banquet.

Cook | jane and Jeremy Strode | Wed Oct 19 04:33:20 EST 2011

Eggplant relish

Eggplant relish

This relish is great with fish, meat and poultry as well as an accompaniment to antipasti plates and curries. It stores in the fridge for up to two weeks.

Cook | jane and Jeremy Strode | Wed Oct 19 04:33:21 EST 2011