CONTENTS

MOROCCAN SAFARI .................................................................................... 4MOROCCAN INGREDIENTS........................................................................... 5BISSARA DIP ............................................................................................. 6CARROT & ORANGE SALAD.......................................................................... 7CHEAT’S COUSCOUS WITH SEVEN VEGETABLES ............................................ 8CHICKEN TAJINE WITH PRESERVED LEMON & OLIVES .................................... 9FRUIT SALAD WITH MOROCCAN DRESSING..................................................11MECHOUI – MARINATED LAMB BACKSTRAP ..................................................12MINTED YOGHURT.....................................................................................13MOROCCAN MINT TEA................................................................................14

MALAYSIAN SAFARI ................................................................................. 15MALAYSIAN INGREDIENTS..........................................................................16BEEF RENDANG.........................................................................................18CHAR KWAY TEOW ....................................................................................19MALAYSIAN LAKSA (CHEAT’S LAKSA)...........................................................20NASI LEMAK (COCONUT RICE) ....................................................................22ROTI CHANAI............................................................................................23SAGO GULA MELAKA (SAGO PUDDING)........................................................24

PORTUGUESE SAFARI ............................................................................... 25PORTUGUESE INGREDIENTS .......................................................................26BACALHAU COM BROA ...............................................................................27CHANFANA - LAMB ....................................................................................28CHARCOAL CHICKEN..................................................................................29CORN BREAD (BROA).................................................................................30CRÈME CARAMEL.......................................................................................31MIGAS .....................................................................................................32PIRI PIRI SAUCE .......................................................................................33SARDINES IN ROCK SALT...........................................................................34

VIETNAMESE SAFARI................................................................................ 35VIETNAMESE INGREDIENTS........................................................................36BRAISED PORK WITH EGG & COCONUT JUICE (THIT HEO KHO) ......................39CARAMELISED FISH IN CLAYPOT - (CÁ KHO TÔ.) ..........................................40GREEN PAPAYA SALAD ...............................................................................41PHO.........................................................................................................42

INDIAN SAFARI........................................................................................ 43INDIAN INGREDIENTS ...............................................................................44COCONUT CARDAMOM BURFI .....................................................................45GUJARATI POTATOES.................................................................................46INDIAN STYLE HYDERABADI CHICKEN .........................................................47PALAK PANEER..........................................................................................48ROGAN JOSH ............................................................................................49TOOR DAL TADKA......................................................................................50

GREEK SAFARI.......................................................................................... 51GREEK INGREDIENTS ................................................................................52BBQ CALAMARI .........................................................................................53BEAN SKORDALIA......................................................................................54FIG LOUKOUMADES WITH RASPBERRY SYRUP ..............................................55GREEK COFFEE .........................................................................................56GREEK LAMB WITH FENNEL & PARSLEY........................................................57GREEK SALAD...........................................................................................58MEZEDES .................................................................................................59SPANAKOPITA...........................................................................................60

CHINESE SAFARI ...................................................................................... 61CHINESE INGREDIENTS .............................................................................62CHAR SIU PORK ........................................................................................63MANGO PUDDING......................................................................................64

CONTENTS

SALT & PEPPER SQUID...............................................................................65SHANGHAI STYLE STIR-FRY EGGPLANT WITH GARLIC & SOY SAUCE ...............66STIR FRY BEEF..........................................................................................67WHOLE SNAPPER STEAMED WITH BLACK BEANS, LEMON & CHILLI .................68

ITALIAN SAFARI....................................................................................... 69ITALIAN INGREDIENTS...............................................................................70FETTUCINE NAPOLETANA (TOMATO SAUCE) .................................................71PANZANELLA.............................................................................................72SALTIMBOCCA ..........................................................................................73SPAGHETTI AGLIO, OLIO E PEPERONCINO....................................................74TIRAMISU.................................................................................................75

THAI SAFARI ............................................................................................ 76THAI INGREDIENTS ...................................................................................77BANANA FLOWER SALAD............................................................................79BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT .......................81CHICKEN BASIL STIR-FRY (GKA PROW GKAI) ...............................................82KAENG PED PETT YANG (RED DUCK CURRY).................................................83PAD THAI .................................................................................................84RED CURRY PASTE.....................................................................................85WATERFALL BEEF SALAD............................................................................86

LEBANESE SAFARI.................................................................................... 87LEBANESE INGREDIENTS ...........................................................................88BABA GHANOUJ (EGGPLANT DIP) ................................................................89BAKED SALMON 'TARATOR' STYLE ...............................................................90HOUMMUS................................................................................................92KAFTA......................................................................................................93KOUSA MAHSHI (STUFFED ZUCCHINI).........................................................94TABBOULEH..............................................................................................96

MEXICAN SAFARI ..................................................................................... 97MEXICAN INGREDIENTS.............................................................................98GREEN MOLE (MOLE VERDE).....................................................................100GUACAMOLE DIP .....................................................................................101PICO DE GALLO SALSA.............................................................................102POLLO PIBIL (YUCATECAN BARBECUED CHICKEN).......................................103TAMALES................................................................................................104TORTILLA SOUP (SOPA DE TORTILLA)........................................................106

TURKISH SAFARI.................................................................................... 107TURKISH INGREDIENTS ...........................................................................108BEETROOT DIP (KIZ GUZELI)....................................................................109BURGHUL PILAV ......................................................................................110CARROT DIP (YOGHURTLU HAVUC)............................................................111DOLMA (STUFFED VEGETABLES) ...............................................................112KOFTE (TRADITIONAL LAMB KÖFTE)..........................................................113PISTACHIO SEMOLINA CAKE.....................................................................114

SPANISH SAFARI.................................................................................... 115SPANISH INGREDIENTS ...........................................................................116ARROZ CON LECHE (RICE PUDDING) .........................................................117ASADILLO DE PIMIENTOS.........................................................................118GARLIC PRAWNS (GAMBAS AL PIL PIL) ......................................................119GAZPACHO ANDALUZ...............................................................................120PAELLA ..................................................................................................121SAINT JACOBO........................................................................................122TORTILLA DE PATATAS (POTATO OMELETTE) ..............................................123

MOROCCAN SAFARI

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MOROCCAN SAFARI

Moroccan food is one of the most cleverly balanced cuisines on earth – spices areused to enhance the flavour of dishes & there is nothing like the warm waft ofbeautiful spices that seduce you when you open the lid of a tajine.

The essence of Moroccan food is a communal style of eating, with many dishesshared by the family. The meal time is very social & eaten at a leisurely pace withmuch laughter & talking.

When entering a Moroccan home, you would be offered food & usually tea within aheartbeat. Hospitality is a very important part of Moroccan culture & making guestswelcome is also part of the Islamic teaching.

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MOROCCAN INGREDIENTS

Couscous is known as a gift from Allah & is a staple of North African countries.When prepared traditionally, fine semolina is rubbed with super fine semolina tocoat until it resembles a grain. When steamed it becomes light & fluffy.

Saffron is the stigma of the crocus flower & also the world's most expensive spice.It is used both for its distinct flavour & colour. Too much can be overpowering.

Cinnamon or Cassia Bark is harvested from the bark of the tree with cinnamonbeing much finer than cassia.

Cumin available both as seeds & ground. Cumin has a slight liquorice flavour & isan essential spice in curry blends. Used in marinades & salads.

Sweet Paprika made from sweeter, milder varieties of capsicum. It has a gooddepth of flavour & also adds a vibrant colour.

Orange Blossom Water a distilled water with the flavour of orange derived fromthe essential oil found in the blossom. Used in sweet & savoury dishes. It is alsosplashed onto the palms of guests when greeting them into the home.

Preserved Lemons are lemons which have been preserved in salt & either brine oroil. Kept away from light for at least 40 days, their flavour changes from acidic tomellow & sweet. Used as an ingredient, in marinades & as a garnish.

Harissa a paste made from chillies, garlic & oil & often flavoured with groundcoriander & cumin. Served as an accompaniment with many meals.

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BISSARA DIP

INGREDIENTS

1 tbsp chopped garlic2 tbsp olive oil3 tsp ground cumin2 cups split baby fava beans (dried broad beans)6 cups waterSalt & pepperPaprikaBlack olive

DIRECTIONS

Fry garlic in olive oil. Add cumin, beans & water. Cover & bring to the boil. Cookuntil beans have softened & the mixture is smooth & velvety when whisked. Seasonwith salt & pepper.

Pour into a serving bowl. Garnish with ground cumin & paprika, a black olive & adrizzle of olive oil. Serve with pita bread.

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CARROT & ORANGE SALAD

This “salad” is so full of juice it’s served in either tea glasses or bowls with small spoons. Thecombination of fresh flavours wakes up the taste buds & is a great start to a banquet orbetween courses.

INGREDIENTS

500g carrots, peeled4 oranges4 tablespoons sugar1 tablespoon orange blossom water1 teaspoon ground cinnamon

DIRECTIONS

Grate or finely chop the carrots in a food processor. Squeeze the oranges over thecarrot & add sugar, orange blossom water & cinnamon & mix together.

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CHEAT’S COUSCOUS WITH SEVEN VEGETABLES

Traditionally couscous is steamed 3 times in a couscousiere (steamer), over meat orvegetables. The couscous absorbs the fragrant steam from below to become light & fluffy.The cheat’s recipe calls for steaming twice - & our friend Sanaa Zaki advises that youdisregard the instructions on the pack for perfect couscous. Moroccans say that couscouswhich has only had boiling water poured over it & is served once it’s absorbed is “uncooked”& is not a patch on couscous which has been steamed

INGREDIENTS

Vegetables - swede, parsnip, carrot, zucchini & pumpkin4 cups rich homemade stock (or purchased in tetrapack)4 Roma tomatoes1 cup frozen broad beans1 tbsp each ground coriander, ginger, cumin & paprikaHandful of fresh corianderHandful of fresh parsley500g packet couscous2-3 tbsp vegetable oil1 tsp salt150g light blue vein cheese (like Castello)

DIRECTIONS

Cut vegetables into large pieces. Leave skin on pumpkin as it will help to hold ittogether. Place into base of a large steamer pot with stock, tomatoes & broadbeans. Add 1 tablespoon each of ground coriander, ginger, cumin & paprika & addthe coriander & parsley. Bring to the boil & meanwhile prepare couscous. Emptycouscous into a bowl. Add 2-3 tbsp vegetable oil & stir to coat. Add 1 tsp salt &small amounts of water & stir with the hands until grains are saturated. Transfer tothe steamer basket & sit over the vegetables. Cover.

Once it begins to steam, remove from pot & empty into a bowl. Traditionally a typeof rancid butter (smen) would be added for flavour, but a good substitute is a lightblue vein cheese to add the same little kick. Crumble cheese over couscous whilestill warm & stir so that it melts through.

Sprinkle with a little more water but don't drown. Return steamer to pot over thevegetables. Cover with lid & leave until steaming. When steaming, remove lid &turn couscous out onto a large platter. Spoon over vegetables & a little stock &serve.

MOROCCAN SAFARI

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CHICKEN TAJINE WITH PRESERVED LEMON & OLIVES

Morocco’s second most popular dish after couscous & considered to be the national dish.Serves 4

INGREDIENTS

Chermoula Marinade2 cloves garlic, chopped1 tbsp chopped fresh ginger1/2 preserved lemon, rinsed & thinly sliced2 onions, chopped½ birds eye chilli1 tbsp sweet paprika1 tbsp ground cuminsalt2 tbsp chopped fresh coriander, stems & leaves2 tbsp chopped fresh parsley1/2 teaspoon saffron threads, soaked in a little water1/2 cup olive oil2 bay leaves, torn in half

1 whole chicken, size 10 or 121 tomato, chopped1 onion, chopped2 large potatoes, cut into wedges1 onion, sliced1 tomato, sliced150g pitted green olives1 bunch fresh coriander, chopped1 cup water1 preserved lemon, cut into 6 segments.

DIRECTIONS

Marinade: Process all ingredients together in a food processor until finely chopped &thoroughly combined. Leave for 30 minutes before using. Can be stored in therefrigerator for up to seven days.

Wash & dry the chicken & remove backbone, wing tips & any excess fat. Cut intopieces. Rub all over with ½ of the chermoula marinade & refrigerate overnight orfor at least 2 hours.

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Combine the tomato & onion with a little more chermoula & spread into the base ofthe tajine (this will prevent the chicken from burning on the bottom).Arrangechicken pieces in the centre of the tajine on top of tomato mixture. Coat potatowedges with chermoula & arrange around chicken. Top with onion slices, thentomato slices & olives in between the potato wedges.

Mix chopped coriander with remaining chermoula & water. Pour over mixture.Decorate top with preserved lemon wedges. Cover tajine with lid & cook on a verylow gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.

Serve the Tajine directly to the table & impress your guests with a waft of fragrantsteam when it’s time to serve with couscous & harissa.

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FRUIT SALAD WITH MOROCCAN DRESSING

Serves 6

INGREDIENTS

Seasonal, colourful fruit, washed & cut into chunky pieces – grapes, rockmelon,apple, pear, mandarin segments – pith removed, banana.

Moroccan Dressing1 cup water1 small stick cassia bark2 teaspoons orange blossom water3 tablespoons sugar2 tablespoons lemon juice10 mint leaves, torn

DIRECTIONS

Combine all ingredients for dressing except mint leaves in a saucepan. Bring to theboil & simmer for 5 minutes. Cool & place in fridge for 1 hour then mix dressingthrough the fruit salad with mint leaves.

MOROCCAN SAFARI

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MECHOUI – MARINATED LAMB BACKSTRAP

Beautifully tender lamb with spices that smell amazing as its being cooked. Serves 6

INGREDIENTS

1kg lamb backstrap, cut into 2 cm thick strips

Marinade1 tbsp cumin1 tbsp sweet paprikaSalt2 tbsp chopped garlic1 tbsp coriander leaves, chopped1 tbsp continental parsley, chopped1 tbsp lemon juiceGood drizzle of olive oil

DIRECTIONS

Put lamb into a bowl & add all the marinade ingredients. Use your hands tocombine. Cover & leave for 1 hour in the fridge before grilling medium/rare on theBBQ.

Serve with Minted Yoghurt

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MINTED YOGHURT

A creamy fresh tasting addition to the lamb

INGREDIENTS

1 cup natural yoghurt¼ teaspoon sugar3 teaspoons chopped fresh mint leaves

DIRECTIONS

Blend ingredients in a blender & serve with Mechoui (Marinated Lamb Backstrap).

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MOROCCAN MINT TEA

This is very refreshing on a hot afternoon or after a meal instead of black coffee. The teaceremony is sacred & there is quite an art form to the pouring of the tea. The higher thepour the better, which takes a bit of practice.

INGREDIENTS

Gunpowder tea (or any green tea)Boiling waterFresh mint (prefer short leaf bunch, with less stem)Sugar, to taste

DIRECTIONS

Place the tea in a tea pot (allow 3 tablespoons for a large tea pot about 5 to 6glasses). Pour over ½ cup fresh boiling water. Allow the tea to steep (let stand) for10 seconds only. This will rinse the gun powder tea & allow the leaves to open up.Pour out the water.

Add all the mint & sugar to taste. Pour fresh boiling water onto mix to fill the pot.Allow the tea to steep for a few minutes. (If you prefer your tea strong, you maybring the full tea pot to boil & let it stand for a couple more minutes)

Pour 3 to 4 cups, but do not stir. Simply pour back into the pot, this allows the minttea mixture to blend naturally.

MALAYSIAN SAFARI

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MALAYSIAN SAFARI

Malaysian food is heavily influenced by the food of other countries includingChinese, & Indian as well as the native Malay or Peranakan style of cooking. Theseinfluences extend from the use of the wok as the main cooking pan, to acombination of a number of spices in many of the dishes.

Malaysian food uses an amazing blend of flavours aimed at making your 'tastebudsjump up & down' & the thing that raises it to an art form is the combination oftextures, tastes & colour. & nothing is more colourful than the cleverly layered rice-flour & coconut sweets called Kueh.

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MALAYSIAN INGREDIENTS

Light Soy Sauce - is the result of the first stage of production. Soy beans arefermented for approx forty days. It is pleasantly salty & this is its main contributionto many dishes. Use in stir-fries, marinades & as a dipping sauce.

Dark Soy Sauce - is the light soy which has been left to ferment further, thisprocess develops the flavour & intensity but reduces the saltiness. Use where athicker sauce is needed such as braised dishes (especially with dark meats likebeef) & heartier spicy stir-fries. It also adds a rich caramel brown colour to food.

Thick Caramel Sauce - even more viscous than dark soy, this is used to add adepth of colour & flavour to many dishes. Surprisingly, despite its name, it is notsweet.

Kecap Manis - a sweet dark soy. Manis means sweet & it is a sauce usedpredominantly in Indonesian & Malaysian cooking. The sweetness comes from theaddition of palm sugar & it is flavoured with star anise & sometimes garlic.

Fried Tofu - are firm tofu cubes that have been deep-fried. While they can bebland in flavour on their own, when added to soups these little sponges soak up theflavour & when you bite into them they burst with flavour.

Tamarind Paste - is a fruity sour pulp which gives a tart sweetness to manydishes & curry pastes.

Ikan Bilis - are small dried anchovies which add a crunchy texture & salty taste tothe national dish Nasi Lemak.

Dried Shrimp - are tiny dried prawns used in Laksa pastes & sambals.

Shrimp Paste – known as Belachan in Malayasia, is a paste of shrimp which ispressed into a block. It has an awful smell, but once roasted the flavour isn't asstrong. For best results, wrap a small amount in foil & put into a hot oven or holdover flame using tongs. Then cool & crumble.

Lup Cheong – are dried sausages, red in colour & usually made from pork meat &spices. They are sweet & slightly spicy. Slice very thinly & stir fry or steam whole &slice.

Pandan Leaf – is the Asian equivalent of vanilla essence. The subtle aroma isreleased when the leaves are bruised by tying one or two long leaves into a knot.The leaves can also be used to wrap chicken or fish before cooking. Pandan leaf isalso available as a powder, to flavour & colour cakes. Used when cooking curries,rice & desserts.

Candle Nuts –look similar to a macadamia; round, creamy & have high oil content– they’re normally used to thicken sauces.

Palm Sugar – is a golden sugar with a rich caramel flavour & a hint of coconut. Itcan be grated or sliced. If not available, brown sugar may be substituted.

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Coconut Cream & Milk – Coconut cream is made by grating the coconut flesh withwater, then straining & pressing it. The cream is from the first extraction & isthicker. More water can then be added to the coconut flesh & pressed a secondtime to produce the lighter coconut milk. Both are widely available as cannedproducts in supermarkets.

Chilli – There are many sizes, shapes & coloured chillies available. As a generalrule, the smaller the chilli, the hotter it will be. Red chillies are simply green chillieswhich have been left to ripen. Green chillies are more peppery & the red have aslightly sweeter heat. If you prefer a milder flavour, keep them whole & removebefore serving or remove the seeds & membranes before chopping.

Lemongrass (serai) – A grass with a lemony aroma & flavour. It can be verywoody so look for young, fresh stems & use the white part closest to the base ofthe stem.

MALAYSIAN SAFARI

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BEEF RENDANG

INGREDIENTS

6 long dried chillies, seeds removed & torn in half (keep seeds if you like hot food)150g Spanish onions, chopped5 cloves garlic, chopped3cm knob galangal, peeled3cm knob young ginger, peeled & sliced1 lemongrass stalk, finely chopped¼ cup vegetable oil¾ turmeric leaf (rolled & finely chopped) (If unavailable, leave out)6 lime leaves (rolled & sliced)1 kg topside or chuck steak, cut into 3cm cubes1 cup coconut milk4 tbsp meat curry powder½ cup water1 cup desiccated coconut, dry toasted over low heat & groundSalt to taste1- 2 tbsp thick caramel soy sauce

DIRECTIONS

Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger &lemongrass into a blender. Blend to a paste, adding a little of the soaking waterfrom the chillies.

Heat a heavy based pan. Add oil & then fry the paste adding the turmeric & limeleaves. Mix & cook for 3-4 minutes, until fragrant.

Add steak, stir in coconut milk & then the curry powder. Add the water & thedesiccated coconut (which will help thicken the rendang). Stir & simmer for 1 – 1½hrs, or until meat is tender. Lastly, season with salt & soy sauce.

NOTE : Add additional water if meat is still not tender & continue to simmer. Therendang should have some sauce.

MALAYSIAN SAFARI

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CHAR KWAY TEOW

It is very important to have all the ingredients ready & chopped before you start. The panmust be very hot as this dish is cooked very quickly over a high heat. A good tip is to heatthe noodles first (if they are cold from the fridge) – easily done in the microwave & only cookenough for one person at a time to avoid the ingredients ‘stewing’ in the pan.

INGREDIENTS

1 tbsp oil½ Lup Cheong sausage, sliced4 fish balls, sliced2 shallots, sliced2 cloves garlic, chopped1½ handfuls of fresh rice noodles (allow approximately 300 to 400g per person)1 tsp dark soy sauce1 tsp light soy sauce6 green prawns, peeled1 egg, beatenHandful bean sprouts1 tbsp chopped garlic chives

DIRECTIONS

Add oil to hot pan or wok. Fry sausage, fish balls, shallots & garlic for a fewminutes.

Add warm rice noodles (especially if cold from the fridge) & this is easily done inthe microwave. Stir & then add soy sauces. Make space at the side of the pan &cook the prawns.

Add egg & cook until nearly set at side of pan, gently fold into noodles.

Add bean sprouts & garlic chives. Serve immediately.

MALAYSIAN SAFARI

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MALAYSIAN LAKSA (CHEAT’S LAKSA)

INGREDIENTS

Spice Paste4-5 shallots, chopped6-7 cloves garlic, choppedThumb size piece ginger, peeled & chopped1 fresh red chilli (more if you want more kick!)1 heaped tbsp dried prawns½ cup water

Broth12 green prawns4 tbsp vegetable oil180 mls of laksa paste1 litre chicken stock1 can coconut creamFish ballsFried tofu puffs1 tsp sugarFish sauceSalt to tasteJuice of 1 lime

Finishing TouchesRice vermicelli noodlesEgg noodlesShredded cooked chicken meat (boiled-stock can be used for the broth!)Bean sproutsSpring onions, choppedRed chilli, slicedCoriander leavesDeep fried shallotsFresh lime wedges

DIRECTIONS

Process in blender, shallots, garlic, ginger, chillies, dried prawns & water until itforms a smooth paste. Set aside.

Shell prawns & reserve meat. Heat oil in a large pot & fry prawns shells for about 1minute until they turn red then remove from pan. Add spice paste to prawnflavoured oil & fry for a minute before adding the laksa paste. Fry until fragrant,about 2 minutes & pour in the stock.

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Bring to the boil & then add coconut cream. It's always good to allow time tosimmer for the flavours to come out. Add fish balls & fried tofu. Add sugar, fishsauce & salt to taste. Squeeze in the lime.

Blanch rice & egg noodles in boiling water & transfer some of each to serving bowls.Poach reserved prawn meat in same water. Pour over the broth & top with chicken,prawns & bean sprouts. Garnish with the spring onions, chilli, coriander & friedshallots. Squeeze in the lime before eating.

MALAYSIAN SAFARI

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NASI LEMAK (COCONUT RICE)

A national dish of Malaysia

INGREDIENTS

3 cups plain long grain rice (rinsed twice & drained)200ml coconut milk200ml water2 cm ginger, peeled & bruised1 pandan leaf, washed, split & tied into a knot¾ tsp salt

DIRECTIONS

Rice cooker methodPlace rice, coconut milk & water into a rice cooker. Add ginger, knotted pandan leaf& salt & cook until done.

Stove top methodAdd ingredients to saucepan, & bring to a boil. Cover with a well-fitting lid & turn toa low heat until liquid is absorbed – about 15 minutes. Take off the heat & leave fora further 5 minutes without lifting the lid. Serve.

MALAYSIAN SAFARI

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ROTI CHANAI

INGREDIENTS

3 cups plain flour½ cup milk¼ cup waterPinch of saltPinch of sugarButterPeanut oil

DIRECTIONS

Place flour into a large bowl & gradually add milk & water, working the mixture withyour hands. Add salt & sugar & keep kneading for 6 to 8 minutes until dough leavesthe side of the bowl & is soft, smooth & elastic, like play dough. Set aside in awarm place for at least 2 hours or over night, covered with plastic wrap.

Simply pull off a bread roll-sized piece of dough, roll it & shape it into a ball infloured hands. Continue until you have 6 balls. Rub a little butter in the palms ofyour hands to melt it, then pick up each ball & rub it to seal it with butter. Replaceon tray & let balls stand for 2 to 3 hours.

Tip a little oil onto a clean working surface & moisten your hands with it. Place aball in the centre & flatten it with your hands, pressing & pushing constantly until itis a fine sheet, forming a rough rectangle about the size of a big plate.

Add a little oil & continue to flatten the dough, using an oiled rolling pin if you like.Don’t worry if it looks like a mess, it’s meant to. To get it really thin, pick up theflattened sheet & flop it back onto the bench 2 or 3 times. Repeat process with eachball. Now, fold each side in, to form a neater rectangle & then fold each corner in,to form an envelope shape.

Heat an oiled baking tray over a gas flame until hot & fry each side until golden.Remove quickly & crush roti in your hands, letting shreds fall onto serving plate.Serve hot. Each ball will make enough for 2 people.

MALAYSIAN SAFARI

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SAGO GULA MELAKA (SAGO PUDDING)

INGREDIENTS

300g sago1 egg white200g palm sugar, chopped½ cup water4 tbsp white sugar1 can coconut milk

DIRECTIONS

Bring a large pan of water to the boil & when boiling, add sago. Stir frequently asthe water returns to the boil, to avoid them sticking. The sago will float to thesurface & be transparent when cooked. Strain & rinse with cold water a couple oftimes to remove the starch.

In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine& pour into a jelly mould. Chill until set, about 1 hour.

Stir palm sugar & water over medium heat until sugar has dissolved. Stir in whitesugar. Stir until completely dissolved & then strain through a fine sieve into a smalljelly mould & refrigerate for approximately 1 hour.

Turn sago out onto a serving plate, Cut into wedges & serve topped with a little ofthe coconut milk & syrup.

PORTUGUESE SAFARI

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PORTUGUESE SAFARI

Portuguese cuisine is born from the earth - hearty peasant fare full of strongflavours, many charting the culinary history of the country. For instance, thefamous dried salt cod or bacalhau changed the course of Portuguese history - whenit was discovered the beautiful white fish caught in the cold Scandinavian waterscould be dried & kept for long periods, sailors were able to go on long voyages ofdiscovery to new lands, which then opened up trade routes. So loved is bacalhauthat there are recipe books enirely devoted to it, with a range of recipes fromaround the country.

Paprika, bay leaves, garlic & wine feature largely in many dishes, olive oil is adored& used to cook food as well as finish dishes. Pork is a favourite meat & is used inthe famous chorizo sausage, smoked over wood with heady aromas of garlic &paprika. Also cooked over charcoal is the now familiar Portuguese chicken whichhas been a huge hit in Australia - we all love the flattened marinated chickenserved with chilli spiked piri piri sauce - a recipe developed in Angola when it was aPortuguese colony.

Desserts rely heavily on eggs - think creme caramel, rice pudding & the famouscustard tarts or pasteis de nata.

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PORTUGUESE INGREDIENTS

Bacalhau - cod fish which has been dried & salted to preserve it. It is said thatthere is a different dish using bacalhau for every day of the year.

Bay leaves - one of the few herbs that don't lose their flavour when dried, ratherthe flavour is more intense. Can be bought as whole dried leaves or ground & isalso popular as a fresh herb.

Cheese - mild goats’ cheeses are the most popular.

Chorizo sausage - made from pork & flavoured with garlic & paprika which alsogives it a rich red colour. It is smoked & can be bought fresh or dried. A traditionalway of heating & serving it is in an 'asador'. This is a terracotta dish where thechorizo sits on a rack & a type of Portuguese grappa is poured beneath & lit givinga wonderful smoky flavour to the sausage.

Olive oil - used for cooking with & dressing a finished dish before serving.

Paprika - known as 'Colorau' in Portuguese is without doubt the most widely usedspice in Portuguese cooking. Sweet smoked paprika rather than the hot version isused.

Piri Piri sauce - introduced from African Portuguese colonies this sauce hasnow become a widely used sauce in Australia.

Quince Paste - is a staple in every home & is often served with a mild cheese.Children eat it on sandwiches & it is regarded by some as the Portugueseequivalent to Vegemite.

Wine - used for both drinking & cooking with.

Rock salt - a larger crystal type of salt. Sea or table salt could also be used.

PORTUGUESE SAFARI

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BACALHAU COM BROA

INGREDIENTS

2 large thick bacalhau fillets (600g)Milk, to cover½ red onion, sliced3 dried bay leaves2 cloves garlic1 tsp whole black peppercorns1kg small new potatoesOlive oilSalt4 brown onions, finely slicedOlive oil4 thick slices corn bread (broa)1 garlic clove, chopped4 stalks flat leaf parsley, leaves picked & chopped3 egg yolksBlack pepper3/4 cup black pitted olives (Portuguese if possible)Roasted red capsicum slices (for garnish)

DIRECTIONS

Cover fillets with water & soak for 12 hours changing the water three times.

Drain fillets then place into a saucepan & cover with milk. Add sliced onion, bayleaves, garlic & black peppercorns. Simmer gently for approximately 20 minutes.

In a hot oven roast potatoes with olive oil & salt until golden brown.

In a heavy saucepan cook the brown onions in olive oil on a high heat until browned& then simmer until nearly caramelised.

In a separate dish coarsely crumble corn bread & mix with garlic, parsley leaves &egg yolks.

Remove the fish from milk using a slotted spoon (milk can be used for a béchamelsauce). Remove skin & bones. Take the roasted potatoes & with your fist smasheach one on the top to flatten. Place potatoes in a medium sized porcelain bakingdish then cover with the fish chunks followed by cooked onions & corn breadmixture. Drizzle with olive oil & season with black pepper.

Garnish with olives & red capsicum & bake at 180°C for 20-30 mins. Drizzle with alittle extra olive oil before serving.

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CHANFANA - LAMB

INGREDIENTS

1 large onion, finely chopped1 large head garlic3kgs lamb shoulder, excess fat removed & cut into large piecesRock saltWhite pepper1 tsp sweet paprika for each layer2 - 4 dried bay leaves2 bottles red wine - or enough to cover the meat4 tbsp olive oil1 bunch continental parsley

DIRECTIONS

In a large terracotta pot (or any large, heavy casserole dish) place some of theonion, ¼ of the garlic & a layer of lamb pieces. Sprinkle with rock salt, whitepepper, sweet paprika & a torn bay leaf. Repeat process layering until all the lambis used.

Pour over red wine to cover all the lamb. Cover pot & marinate for at least 4 hrs.Do not refrigerate.

When ready to cook you may need to top up with red wine (as the flesh will soakup some in the marinating process). Pour over olive oil & place the whole bunch ofparsley on top. Cover with a tight lid or foil, making sure the pot is well sealed.

Preheat oven to 200°C. Cook for approximately 45 mins (or until you can smell thewonderful aroma) then reduce heat 180°C & cook for 2¼ hrs.

Serve with boiled new potatoes (skin on).

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CHARCOAL CHICKEN

INGREDIENTS

Marinade8 cloves garlic, crushedPinch saltJuice of 2 lemons1 tsp bay leaf powder2 tsp paprika2 shots scotch whisky (80mls)2 tbsp very soft butter

1 whole chickenRock salt

DIRECTIONS

Mix all ingredients for marinade together.

Prepare chicken – trim away excess fat. Then use a sharp knife or kitchen scissorsto cut the chicken through the breastbone. Open out, turn over & flatten bypressing down with your hand along the backbone.

Make a small cut under each wing to help it flatten further. Make several incisionsin the flesh with a sharp knife. This will allow the flesh to absorb the marinade &allow fat to drain. Prick all over with a large fork.

Brush both sides with the marinade & sprinkle with rock salt. Cover & marinate inthe fridge for 30 – 45 minutes.

Cook over a charcoal BBQ (or any hot grill if you don’t have a BBQ) turningfrequently & basting continuously with the remaining marinade until both sides aregolden brown – approximately 30 minutes.

Cut the chicken into pieces with kitchen scissors & brush with Piri Piri sauce.

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CORN BREAD (BROA)

A national bread of Portugal

INGREDIENTS

2kg maize polenta2kg coarse semolina100g salt3½ litres boiling water150g fresh yeast2kg rye flour

DIRECTIONS

Combine polenta, semolina & salt, in a large bowl. Gradually add enough water,mixing continually for a good ten minutes until it resembles scrambled eggs. Leavefor 10 minutes.

In separate mixing bowl, mix yeast with warm water using your hands.

Mix rye flour & yeast mix into first mixture & gradually add the rest of the water.Mix it through for 10 mins.

Divide into 6 – 8 loaves approx 1 kg each. Toss in a floured bowl to achieve a roundshape, place on baking paper on a tray & into preheated 150C oven for 20 - 25mins

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CRÈME CARAMEL

A true classic Portuguese dessert & its easy!

INGREDIENTS

Caramel50 - 75 mls cold water ‘200g white sugar

DIRECTIONS

Place water in a heavy saucepan. Add sugar, pouring into the centre of the water soit doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir.The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Pourinto ramekins.

Custard200g white sugar12 eggs1 litre milk1 cinnamon stick1 strip lemon rind1 tsp vanilla essence

DIRECTIONS

Whisk eggs, one at a time into sugar until mixture is slightly frothy.

Put milk, cinnamon stick, lemon peel & vanilla essence into a saucepan & bring toboil, remove from heat & stir into egg mixture (do not over mix).

Pour mixture through a sieve into a jug & then pour into ramekins. Be careful whenpouring over the caramel that you swirl a little as you pour so the warm mixturedoes not crack the toffee.

Place ramekins in an overproof dish & fill half way up the sides of the dish withwater. Bake at 150°C for 30 minutes turning the baking dish around after 15minutes to cook evenly.

Rest for 30 mins. Run a knife around the edges of the ramekins before turning outonto a dish.

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MIGAS

INGREDIENTS

1 bunch kale or Chinese broccoli leaves¼ cup olive oil1 clove garlic, halved½ cup fresh (not packet) breadcrumbs (preferably Portuguese cornbread or a goodsourdough) roughly crumbled½ cup pine nuts3/4 cup cooked black-eyed beans

DIRECTIONS

Wash & pat dry kale or broccoli leaves. Place 6-7 leaves on top of each other & thenroll up tightly. With a sharp knife shred the rolled leaves very, very finely (as youwould julienne vegetables).

Heat oil in a frypan. Throw in whole garlic clove to flavour the oil. Remove. Addroughly crumbled bread & fry until golden brown. Add shredded broccoli leaves,pine nuts & black-eyed beans.

Season with salt & pepper, stir together & serve.

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PIRI PIRI SAUCE

INGREDIENTS

10 – 12 birdseye chillies, chopped finely (medium size, medium heat)Pinch saltJuice of ½ lemon100mls olive oil2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)

DIRECTIONS

Mix all ingredients into a thickish dipping sauce.

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SARDINES IN ROCK SALT

INGREDIENTS

1kg rock salt2kg frozen Portuguese sardines, thawedExtra virgin olive oil1 lemon1 red capsicum, chargrilled1 green capsicum, chargrilled2 garlic cloves, crushed

DIRECTIONS

Preheat oven very hot 200 - 220°C. In a large baking dish spread a thick layer ofrock salt so the base is well covered.

Wipe the sardines with paper towel to remove excess moisture. Pack sardinestightly side by side until they fill the baking dish.

Cover with 1 cm thick layer of rock salt & bake for 15 minutes. Check they’recooked by uncovering one sardine & putting a knife in behind the head to test theflesh. When they’re cooked, put rubber gloves on & scoop the top layer of salt offthe sardines. Gently remove each sardine while it's still hot & slip skin off – the fatunder the skin & thick skin mean this is an easy process.

Once sardines have been skinned, remove the backbone & heads so you haveperfect fillets. Place on a platter & drizzle with good olive oil & a squeeze of lemon.

Cut capsicum into strips & drape over the sardines. Mix crushed garlic through thesardines & capsicum & serve with crusty bread & a glass of wine.

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VIETNAMESE SAFARI

Vietnamese dishes are fresh, have a depth of flavour & seem to have amazinghealth properties at the same time. Have you ever eaten a bowl of pho with all theaccompaniments when you’re feeling less than 100 %? One chef friend calls phothe Vietnamese equivalent of Jewish chicken soup – it's good for the body & thesoul. Or have you had a few mouthfuls of green papaya salad when your palate isfeeling jaded? Instant zing!

More than any other cuisine, Vietnamese food centres on herbs & uses an amazingarray along with salad greens in many dishes. These are eaten for their healingproperties as well as for their taste.

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VIETNAMESE INGREDIENTS

Fish Sauce is the essence of Vietnamese food, a source of flavour as well asprotein. 'Nuoc Mam Nhi' is the first press, the equivalent of extra virgin olive oil.Use this clear clean sauce which costs more than the others on the shelves, fordipping sauces & salads. The second pressing is less expensive & is used forcooking. The famous sauce made with nuoc mam is called nuoc cham – a mix offish sauce, vinegar, garlic & chilli.

Hoi Sin or barbecue sauce is a sweet salty bean sauce.

Noodles: Rice Vermicelli is available in various widths. Glass or Bean threadnoodles are also popular & used for frying.

Rice Crackers: traditionally slow cooked over hot coals.

Rice Paper Sheets: before using quickly dip each sheet in a bowl of warm waterto rehydrate. The rougher patterned side is the inside of the roll as it helps to holdthe filling ingredients.

Rice, known as 'pearl of the gods'. Jasmine Rice is the most widely used.

Young Coconut Juice is the clear water from the coconut, not the richer whitecream or milk.

Anchovy Sauce – (Mam nem) Widely used in Central & Southern Vietnamesefood a mixture of fermented salted anchovies, sold in a bottle as a condiment. It isvery strong in taste & smell & is normally diluted when used to make the sauce ofthe same name.

Chilli sauce – (Tuong ot) is made of fresh pimentos, ground garlic, salt, sugar &vinegar. It is used as a table condiment & for seasoning in soups, green papayasalad or anything else you may fancy.

Shrimp sauce – (Mam ruoc) Widely used as a dipping sauce in Northern Cuisineit is a mash of marinated shrimps. It can be conserved for a long time in bottles.The smell is very strong. This mash is an excellent marinade for fish & meat. Manypeople like to use it as a separate sauce.

Betel leaf – (La Lot) These glossy, dark green heart shaped leaves have a slightlybitter taste & are mostly used as a wrapper for a filling of cooked meats.

Coriander – (Ngo) A very popular & widely known herb used in many Asiancountries. The leaves, stems & roots of the plant are all used. The dried seed hasquite a different flavour. Increases the flavour of sour fish soup & crab soup.Fabulous for salads & garnishing.

Jigsaw or Saw leaf – (Rau Ngo Gai or Mui Tau) Long dark green leaf withserrated edges with a fragrance similar to coriander, but stronger. It enhances theflavour of fresh bamboo shoots & it can be added to soups & salads.

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Dill – (Thi La) Used mostly in Northern Vietnamese cuisine due to the Frenchinfluences, these very fine leaves are often used in fish soups or with shellfish. Dillcan also be mixed with shrimp paste or fried fish.

Fish herb – (Diep Ca & Cang Cua) is considered by some as an acquired taste asit has a definite fishy smell & flavour. Often used in soups.

Garlic Chives – (He) dark green flat chives with a garlic flavour & aroma.Mint –: both spearmint (Hung Lui) & peppermint (Baa Ha) are used in salads &served with Pho. Aids digestion.

Vietnamese mint – (Rau Ram) is long & narrow with pointed leaves that aregreen & crimsony brown in colour. It has a hot & spicy flavour, which combines wellin salads & some shellfish dishes. Also called laksa leaf. Is said to help lowercholesterol & also libido.

Perilla leaves – (Rau Tia To) large leaves, purple on one side & dark green onthe other. The leaves are shredded & used in eggplant dishes & in rice paper rolls.Also called shiso leaf in Japanese cookery.

Cassia – (Que thanh) : in powdered form or as bark used as an aromatic spice.Can be used in some marinades for roasted chicken, roasted duck or beef braises.

Fresh Chilli – (Ot) There are three colours; red, green & yellow. The strongest isthe yellow. The Vietnamese don’t use a lot of chillies for cooking, but it is oftenserved ground in sauces.

Sesame Seeds – (Me) A day to day ingredient in Vietnam. Toasted & crushedsesame seeds are used to flavour dipping sauces & marinades or to coat sweets &other foods. After toasting they lose flavour rapidly, so be sure to toast them asclose to serving time as possible.

Star Anise - (Hoi) is as beautiful as it is fragrant. This six to eight pointed starspice imparts a flavour resembling cinnamon & cloves. Used to flavour soups &stews, as well as marinades. One of the vital ingredients in the famous Vietnamesenoodle soup “Pho”.

Bamboo shoot – (Mang) There are two varieties. The fresh bamboo shoot isyellow & has a strong smell. It contains a toxic acid & cannot be eaten raw. Beforeusing it cook in boiling water. The canned version is more readily available. Theyadd an unmistakable crunch to many dishes. The dry bamboo shoot is brown &should be soaked in tepid water for 2 days before cutting & cooking. Very good inpork or duck soups.

Bean sprouts – (Gia) are the fresh sprouts of the mung bean. They are used instir-fries, noodle soup dishes & spring rolls. They are added at the end to keepthem crunchy. They must be stored in iced water & kept in the refrigerator wherethey will last for a few days. Changed the water daily.

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Bitter melon – (Kho qua) is a hard gourd thought to have health benefits. Itlooks like a fat, knotty cucumber. Green & firm, it has a very crisp texture & strongbitter taste. It is often pickled. Before cooking, the seeds & inner membrane areremoved & the external shell is sliced into small, crescent shaped pieces & braisedor added to soups. It can also be hollowed out, stuffed with minced pork &steamed.

Carambola or Star fruit – ( Khe) the colour is yellow, orange or green. Cut intocross sections to reveal its star shape, it is intensely juicy. Eaten raw & finely sliced,the young star fruit has an acidic taste & is often served on a Vietnamese vegetableplatter along with unripe, sliced banana.

Dragon fruit – (Thanh long tuoi) There are 2 varieties one with bright red flesh& the other white, both have tiny black seeds. Although it can be bland in flavour itmakes a striking addition to a fruit platter.

Durian – (Sau rieng) very strong odour but the taste is lush & tropical. Thoughtby many to have aphrodisiac qualities.

Jackfruit – (Mit) a large, green fruit with a tough, knobbly skin which reveals ayellow segmented flesh when opened. It has a taste that is naturally sweet. InVietnam, the young jackfruit is used like a vegetable in cooking or in salad.

Longan – (Nhan) small brown skinned fruits that grow in the Mekong Delta & inthe North – inside is a juicy cream coloured fruit with seed.

Lychee – (Vai) cultivated in the humid tropical regions for its fruit & wood.Lychees are exquisite fruits encased in brown skin which is peeled to reveal whitetropical, juicy fruit.

Mangosteen – (Mang) Have a thick purple skin & inside are creamy whitesegments. Discard the skin & enjoy the delicious unique flavour of the flesh.

Rambutan – (Chom chom) fiery red spiky skins give the rambutan a look of tinysuns. They have tender white flesh with a cool sweet flavour.

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BRAISED PORK WITH EGG & COCONUT JUICE (THIT HEO KHO)

This is comfort food at its best! I love watching the silence as people discover the richflavours of this great regional Vietnamese dish! Summer! Winter! It doesn’t matter! Flavorslike this transcend the seasons!

INGREDIENTS

1 kg pork belly (not too fatty), cut into 5 cm cubes2 cloves garlic, finely chopped4 shallots (small brown onion bulbs), finely chopped3 tbsp fish sauce3 tbsp light soy sauce1½ tbsp dark soy sauce4 star anise½ tsp cracked black pepper2 tbsp palm sugar or dark brown sugar2 whole green shallots1 tbsp vegetable oil½ white onion, finely diced3 cups (1 bag) young coconut juice (not milk or cream!)1½ cups water8 hard boiled, free range eggs, peeledJasmine rice & coriander, to serve

DIRECTIONS

Combine pork belly, garlic, shallot, fish sauce, soy sauces, pepper, star anise &palm sugar. Use the whole shallot including roots. Lay on a chopping board &smash with the flat side of the knife then chop finely. Add to marinade. Marinatepork for at least 3 hours or overnight.

Heat vegetable oil in heavy based pan & brown onion. Remove pork from marinade& add to the pan & seal over high heat. Add coconut juice, marinade & water.

Bring pan to the boil & skim surface. Simmer for 1 hour on low heat (skimmingoccasionally) & then add eggs. Simmer for a further hour. Serve with steamedJasmine rice & garnished with coriander.

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CARAMELISED FISH IN CLAYPOT - (CÁ KHO TÔ.)

INGREDIENTS

500g blue eye cod or white fish cutlet, cut into large pieces¼ cup vegetable oil1 clove garlic, crushed1 tbsp concentrated fish sauce (nuoc mam nhi)¼ cup water1 tsp salt3 spring onion stems (white part)2 tspn potato starch mixed with a bit of water¼ cup chopped chives¼ cup coriander¼ tsp ground pepper

Caramel1 tbsp white sugar3 tbsp water

DIRECTIONS

Firstly prepare the Caramel: Heat sugar in a small pot over medium heat until ithas changed colour to dark brown. Add water; reduce heat to low & cook untilsugar has melted & is syrupy. Remove from heat & set aside.

Heat oil in a clay pot, add garlic & cook until golden. Add chopped fish. Stir incaramel & cook until fish changes colour.

Add fish sauce, water, shallots & season with salt. Bring to the boil. Reduce heat tomedium & simmer for 5 minutes.

Mix potato starch with a little water to make a smooth paste. Add to clay pot &cook until sauce has thickened. Turn heat off & add coriander, chives, & pepper.Serve with steamed rice & vegetables.

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GREEN PAPAYA SALAD

INGREDIENTS

1 green (unripe) papaya2 carrotsVietnamese mint, shreddedDeep fried eschallotsCooked prawns, halvedCooked pork belly, sliced

Dressing¼ cup fish sauce¼ cup white vinegar¼ cup water¼ cup light soy sauce½ cup white sugar

Large rice crackersFresh chilli, slicedBeef jerky & crushed nuts, to garnish

DIRECTIONS

Peel the papaya, cut in half & remove seeds. Finely shred or grate along with thecarrot. Combine in a large bowl. Add mint, eschallots, prawns & pork.

Prepare dressing, combine fish sauce, vinegar, water & soy sauce in a bowl. Addsugar & stir until dissolved. Spoon liberally over salad & toss through.

Cook rice crackers one at a time Place onto a plastic rectangle take away container& microwave on HIGH for approx 1 minute until puffed. Spoon papaya salad ontothe rice cracker, top with chilli, beef jerky & crushed cashew or peanuts.

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PHO

Pho (pronounced fahr) is a light, fragrant soup eaten for breakfast & all through theday. It is a most loved dish by the Vietnamese. The secret lies in the quality of thestock. Angie uses a combination of marrow bone, oxtail, brisket & a boiler chickenalong with cinnamon, star anise & cardamom pods. But her secret ingredient isdried sandworm!

Once the stock is made, Angie blanches rice noodles in boiling water & places theminto deep serving bowls. Arrange very thin slices of beef on top & a mixture ofchopped coriander & green shallot, white onion & finely sliced jigsaw corianderleaves. She then ladles over the hot stock.

To eat Pho, Angie recommends that you taste the broth then add lemon juice, basil,bean sprouts & chilli to taste.

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INDIAN SAFARI

The vibrant, intensely colourful world of Indian food in Australia found an everincreasing fan base when Australians began to travel through India during the1960s & 70s.

Each region of India has its own style of cooking & distinct flavours – North isknown for Tandoori & Korma dishes, South is famous for hot & spicy foods, the Eastspecialises in chilli curries, the West uses coconut & seafood & the Central part ofIndia is a blend of all.

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INDIAN INGREDIENTS

Asafoetida – is a dried gum resin from a root plant of the fennel family. It is soldas a yellow powder & has an unpleasant smell when uncooked. It is also a digestiveaid & reduces flatulence a natural remedy for a diet high in beans & fibre.

Black Mustard Seed – adds character & brings life to dhal

Cardamom - green & black, are not related. The black has a smoky flavour & isintegral for Rogan Josh. The green is used more in desserts & sweets & is animportant ingredient in Garam Masala.

Cassia – robust flavour used for savoury dishes

Chilli - many types are used both fresh & dried.

Cinnamon – used for desserts

Coriander seeds – versatile essential in all masala mixes

Cumin black or brown – used in many dishes including curries, rice dishes,breads & chutney.

Garam Masala (which means spice blend) must include green cardamom, cloves &cassia. Can be bought at Indian supermarkets or made at home by blending &grinding the whole spices.

Turmeric – lifts colour in a spinach puree or tomato sauce.

Dhal – starts out as whole beans, peas & lentils & become dhal when they havebeen skinned & cooked. They are a staple of Indian cooking & are high in bothprotein & fibre. There are many varieties of dal including; urid, mung, toor &masoor to name just a few.

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COCONUT CARDAMOM BURFI

INGREDIENTS

250g desiccated coconut395g can sweetened condensed milk10 cardamom pods - grind/crush seeds into a powderHandful of pistachio nuts, roughly crushed

DIRECTIONS

Mix 200g of the coconut & the remaining ingredients in a bowl.

Heat a non-stick pan on low heat & add mixture to the pan. Stir over low heat untilthe mixture starts to dry & rolls easily into a ball. Remove from the heat. Cool for 5to 10 minutes until cool enough to handle.

Place the remaining coconut onto a plate. Using damp hands, roll the mixture intoballs & then roll in coconut to coat. The coconut balls can be refrigerated for up to aweek.

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GUJARATI POTATOES

INGREDIENTS

400g pontiac potatoes, peeled, cooked then cubed1 tsp ground cumin1 tsp ground coriander1 tsp turmeric½ tsp chilli powderSalt, to taste2 tbsp vegetable oil1 tsp mustard seeds1 tsp cumin seeds5 - 6 fenugreek seeds1 tbsp desiccated coconut2 tsp sesame seeds3 - 4 sprigs fresh coriander, chopped

DIRECTIONS

In a bowl combine the cooked potato, cumin, coriander, turmeric & chilli. Seasonwith salt. Toss to evenly coat potatoes with the spices.

In a heavy based pan or kadhai, heat the oil & add mustard, cumin & fenugreekseeds & cook until sizzling.

Add spiced potato to the tempered oil. Stir gently to coat potatoes. Add desiccatedcoconut, sesame seeds & fresh coriander. Serve warm potatoes with any Indianbread.

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INDIAN STYLE HYDERABADI CHICKEN

INGREDIENTS

1kg chicken thigh filletsHeaped tablespoon white sesame seeds50g peanuts1 onion, sliced4 tbs oil2 pinches of salt1 tbsp each of ginger & crushed garlic1½ tbsp crushed green chilliPinch turmeric1 tbsp dried chilliSalt1½ cups yoghurt1 tsp garam masala¼ tsp black cumin seeds1 tbs lemon juice

DIRECTIONS

Cut chicken thigh fillets into large cubes. Don't remove fat, remember fat will keepit moist. In a pan, roast the white sesame seeds & peanuts. Grind them to a paste.Mix with a little milk to make a thick paste. This will thicken & bind the sauce.

The trick is to cook the onions right. Cook them in the oil with salt (salt will preventthe onions from burning) until caramelised & golden brown about 5 minutes. Setaside.

Combine ginger, garlic, crushed chilli, pinch of salt, turmeric, peanut paste,yoghurt, garam masala & cumin seeds. The acidity of the yoghurt will help totenderise the chicken. Mix together & add cooked onions.

Add chicken cubes & marinate for 10 minutes (no longer – these are powerfulspices & the acidity will draw too much moisture from chicken).

Using a thick-bottomed pot. Put the chicken & the marinade into the pot & then sita large stainless steel bowl into the top of the pot so that it seals around the rim.The heat will create suction & hold the bowl in place & this steams the dish similarto a pressure cooker. Fill the bowl with 1/4 cup (maximum) of water & cook overmedium heat for 30 – 40 minutes. When the water has evaporated you’ll know it’scooked. As it cooks in its own juices it’s amazingly tender – like it’s been steamedbut with all those great flavours. Just before serving add the lemon juice.

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PALAK PANEER

INGREDIENTS

2 bunches (500g) English spinach2 tbsp vegetable oil1 tsp cumin seeds2 cm piece ginger, crushed6 cloves garlic, crushed1 medium onion, finely chopped200g chopped tomatoesSalt to taste225g paneer, cubed (Indian cottage cheese)1 tsp dried fenugreek leaves (or kasuri methi)Pinch garam masala1 tbsp thickened cream

DIRECTIONS

Remove spinach leaves from stems & wash leaves well. Blanch in boiling water for3 to 4 minutes then refresh in cold water, drain, squeeze out excess water & pureeuntil smooth.

Heat oil in a heavy based pan. Add cumin seeds, ginger, garlic & onions & fry untilgolden brown.

Add tomatoes & cook until they become a soft paste. Stir in spinach puree & seasonwith salt. Add the paneer cubes. Finish with fenugreek leaves, garam masala &cream. Serve hot.

Note: Frozen spinach can be substituted for fresh spinach. Fresh spinach need notbe pureed to achieve a more textured dish typically served in Indian homes. Freshtomatoes can be replaced with chopped canned tomatoes

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ROGAN JOSH

INGREDIENTS

¼ cup vegetable oil3 bay leaves2 tsp whole cloves3 black cardamom1 tbsp green cardamom1 piece cassia bark1 tsp fennel seeds4 small dried chillies1kg red onions, sliced½ tsp salt1 tsp turmeric1 tsp chilli powder3 tsp ground coriander2 tsp fresh ginger paste2 tsp fresh garlic paste1 tbsp chilli puree2 tomatoes, chopped1 tbsp tomato puree1 kg cubed lamb leg or shoulder2 tbsp chopped coriander leavesTomato wedge, julienned ginger & coriander sprig, to serve

DIRECTIONS

Heat enough oil to cover the base of the pan until almost smoking. Add bay leaves,cloves, black & green cardamom, cassia bark, fennel seeds & dried chillies. Theblack cardamom is the most fun – it always explodes & all those flavours go intothe oil. Then the onions & some salt so the onions caramelise faster…you needthem brown & sweet for Rogan Josh.

While the onions are cooking, measure out the powdered spices. Add the ginger &garlic pastes to the pan then the powdered spices. Stir in chilli puree & a little waterto stop the spices from burning. Add tomato & tomato puree & a good pinch of salt& stir well to combine.

Now turn the heat up high to add the meat. You want to sear the meat. Stir well sothat all of the meat pieces are coated. Add a little more water. Cover with a lid &cook for 35-40 minutes.

Just before serving add the chopped coriander, but don't cook it.

Garnish with tomato, ginger & coriander.

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TOOR DAL TADKA

INGREDIENTS

250g toor dal (yellow split peas)1 litre water1 tsp turmeric powder6 cloves garlic, crushed1cm piece ginger, crushedSalt to taste2 tbsp vegetable oil1 tsp mustard seeds2 tsp cumin seeds2 to 3 dry chillies8 to 10 curry leavesChilli powderPinch of asafoetida powder200g chopped tomatoesCoriander leaves

DIRECTIONS

Wash & drain the toor dal. Put into a heavy based pan with water. Add turmeric &boil for 45 to 60 minutes until the dal is soft when pressed between the thumb &index finger.

In a mortar & pestle, pound garlic & ginger with a good pinch of salt to a paste.Heat oil in a small pan over low heat. Add mustard seeds & allow to pop. Add cuminseeds, dried chillies, curry leaves, chilli powder, asafoetida, ginger & garlic paste &fry. Pour the hot flavoured oil into the dal & stir well.

Add chopped tomatoes & simmer for another 10 minutes. Season with salt &garnish with coriander leaves. Serve with steamed rice or Indian breads.

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GREEK SAFARI

In Greek culture, food is so much more than sustenance – it’s everything – culture,comfort, family, life. “If you grow up Greek, you grow up with your mother chasingyou around the house with a spoon”, jokes Greek Australian chef Peter Conistis.

From one of the ancient civilisations on earth comes simply prepared food that usesthe best of what’s in season & adds just a little magic to help it sing off the plate.From some of the best lamb dishes on earth to fresh seafood, vegetables, beans &pulses & of course good olive oil, Greek food is simple, colourful & incredibly goodfor you.

When Greeks taste something delicious, they have a lovely phrase “Yia Sta HeriaStas” which translates as “I kiss your hands”, celebrating the skill of the cook.

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GREEK INGREDIENTS

CHEESES:

Feta: traditionally made from sheep’s or goat’s milk & now cow’s milk varieties arealso available. The cheese is salted & cured in a brine solution.

Haloumi: a cheese from Cyprus. Usually fried before eating, but can be eaten raw& is popular as a salad with watermelon.

Kasseri: is a mild soft cheese used in saganaki recipes.

Kefalograviera: a hard, salty cheese .

Kefalotyri: is a Greek version of pecorino.

Piperati: a barrel-aged piquant cheese with a creamy flavour. Used for Greek salad& is of a higher quality than other fetas.

Filo Pastry: Tissue thin sheets of pastry which need to be brushed with oil ormelted butter before cooking. Used in many ways to wrap or roll fillings which canbe either sweet or savoury.

Masticha: unique to Greece, masticha is the sap produced by trees which growonly on the island of Chios. It is used in the making of ice cream, sweets, chewinggum & liqueur & also has medicinal & pharmaceutical properties. It has an earthymusk vanilla flavour.

OLIVES: 3 main types;

Kalamata (including small, mammoth, colossal & super colossal),

Throumbes – From the island of Thasos are sun-dried olives with a raisin likeflavour.Tsakistes – cracked green olives

Olive Oil – there is a very strong connection between Greeks & olive oil. It is themain oil used both for cooking & for dressings on salads & dips. Olive oil also has areligious connection as it is used in the christening ceremony.

Rigani – the Greek style of oregano. The flower buds are the part used more sothan the leaves.

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BBQ CALAMARI

Clean calamari, remove the tentacles & cut hoods half to make 2 flat pieces.

Score in a criss-cross pattern by banging with the sharp edge of the knife.

Place into a bowl with a large chopped clove of garlic, some crushed corianderseeds, light red wine (shiraz) & some Greek olive oil. Cover & leave to marinate fora couple of hours or overnight.When ready to cook, strain off marinade & cook on a hot grill for about 90 secondson the first side, turn & cook for 30 seconds on the other side.

Remove to a serving plate & squeeze over lemon juice before serving.

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BEAN SKORDALIA

Skordalia is a sauce or dip usually based on potato & flavoured with garlic, olive oil,lemon juice & parsley.

Simply drain a can of cannellini beans & puree with lemon juice, garlic & lots ofolive oil until smooth.

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55

FIG LOUKOUMADES WITH RASPBERRY SYRUP

INGREDIENTS

Batter1 cup plain flour1 sachet dried yeastPinch sea salt2 tablespoons sugarWater

Syrup2 cups sugar2 cups waterJuice of 1 lemon1 cup raspberries (fresh or frozen)1 tsp rose water

2 tbsp plain flour, extra12 fresh green figs

DIRECTIONS

Place flour into a bowl & add yeast, salt & sugar. Pour in enough water to make asmooth batter with the consistency of thick pouring cream. Set aside for 15minutes before using.

Meanwhile, make the raspberry syrup. Place sugar, water & lemon juice into asaucepan. Stir over heat until sugar is dissolved & syrup is simmering. Addraspberries & rosewater & stir to loosen raspberries. Return to simmering thenremove from heat.

Dust figs with extra flour then skewer on to a fork. Dip the figs into the batter,rolling the fork to evenly coat the figs. Drop the battered figs into hot oil & cookuntil golden brown. Drain on paper towel, then arrange on a serving platter. Spoonover some of the raspberry syrup.

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GREEK COFFEE

Measure an espresso cup per person of water into the 'briki' Greek coffee pot.

Add 1 large heaped tablespoon of coffee per person.

Add 1 teaspoon of sugar if desired & stir slightly.

Place on stovetop over high heat. When coffee just comes to the boil & there is athick layer of foam (Kaimaki) on the top, remove from heat & let it stand for about15 seconds for the foam to settle. Pour into cups & serve.

Pour or spoon a small amount of foam into individual cups then carefully pourcoffee into cups so that the foam remains on the surface.

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GREEK LAMB WITH FENNEL & PARSLEY

INGREDIENTS

500g lamb neck (boneless)Sea salt5 tbsp olive oil1 brown onion6 golden shallots2 cloves garlic, slicedZest of 1 lemon1 tbsp dry oregano250ml white wine200g natural yoghurt1 tbsp honey1 fennel bulb6 sprigs flat leaf parsley

DIRECTIONS

Preheat oven to 160C. Season lamb necks with salt. Place in olive oil in a deep pot& seal meat until golden brown on all sides. Roughly chop onion & shallots. Add topot with garlic, lemon zest, oregano & white wine. Cover the lamb with the yoghurt& drizzle with honey. Cover with foil & cook in oven for 1½ hours.

Once cooked, remove the lamb from the pot & allow to cool. Refrigerate for onehour then slice into thin strips. Place strips on a BBQ, grill on both sides then serve.

Strain the juices from the remaining onions in the pot & place onions in a bowl. Addfinely sliced fennel & picked parsley leaves. Season to taste, drizzle with oil & servewith lamb.

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GREEK SALAD

INGREDIENTS

1 large piece white bread (ciabatta)2 Lebanese cucumbers2 vine ripened tomatoesHandful black kalamata olives3 golden shallots, finely sliced1 tsp dry oregano100g fetta cheese5 sprigs dill100ml olive oil50ml brown vinegar

DIRECTIONS

Break bread into rough pieces & bake in oven until golden brown. Set aside.

Peel cucumbers, quarter & place into a bowl. Dice tomatoes & add to bowl witholives & shallots.

Add the oregano, crumbled fetta cheese & dill. Drizzle over olive oil & brownvinegar. Season with salt. Then add bread & toss. Place in a bowl & eatimmediately.

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MEZEDES

Mezedes are small plates of appetizers usually eaten before lunch.There are three types of meze: ouzo meze, wine meze & more recently, beer meze.Traditionally, the strongest flavoured mezedes (plural term for meze) are used forouzo & these include anchovy fillets, salted fish, pastourma (dried & spiced meat,originally camel meat, but nowadays, beef...) yellow cheese, dips such astaramosalata, melitzanosalata (eggplant dip) & tzatziki as well as spicy fetta cheesecalled ‘kafteri’, & let’s not forget olives & pickled peppers.

Tomato, cucumber, bread & boiled eggs are also used for variation in ouzo mezesince there is an unwritten law that one never serves the same meze twice... everyshot of ouzo must have a different meze.

Wine mezedes are usually fare that one would find at a taverna & they include hotmezedes, such as kalamari, octopus, either grilled or braised in various ways suchas in wine or vinegar & bay leaf with garlic & onion or lemon, oregano & garlic.Then, of course, there is tyropita, zucchini patties, keftedes (fried meat balls), friedhaloumi cheese & spicy Greek sausages (loukanika).

Beer meze is a recent addition to the meze repertoire & usually consists of verysimple ‘nibblies’ like nuts & crisps.

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SPANAKOPITA

INGREDIENTS

1 bunch (about 320g) English spinach or silverbeet2 sprigs fresh dill, chopped4 green shallots, chopped300g feta cheese100g ricotta cheese40g (½ cup) finely grated hard cheese like kefalograviera, parmesan or pecorino5 eggs2 tbsp dry breadcrumbs¼ tsp ground nutmeg½ tsp freshly ground black pepper60ml olive oilMelted butter or olive oil for greasing dish375g packet fresh (not frozen) filo pastry185ml melted butter, approximately

DIRECTIONS

Trim the roots from the English spinach, or if using silverbeet, remove leaves fromtough stems. Wash leaves & drain well. Coarsely shred the leaves & tender stalks ofthe spinach & set aside.

Place the feta in a large bowl & coarsely mash with a fork. Add the ricotta,kefalograviera, eggs, breadcrumbs, nutmeg, pepper & oil. Mix with the fork tocombine. Add the spinach & set aside while preparing the pastry case.

Preheat oven to 180C. Lightly grease a 20cm x 30cm x 5cm deep baking dish.

Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep itfrom drying out. Line dish with a sheet of filo & butter the filo. Top with anothersheet of filo & butter & continue until about half the sheets of filo are used.

Using your hand or a large metal spoon, gently mix the spinach filling untilthoroughly combined. Pour into the prepared pastry base & spread evenly. Top withremaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trimany overhanging pastry & tuck in the sides.

Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce thepastry once or twice to allow air to escape during baking. Sprinkle lightly with water& bake in preheated oven for 45 minutes to 1 hour or until well browned & set.Gently shake the pan & the spanakopita will slide easily when cooked. Cover withfoil if over browning. Cool on rack for 15 minutes before cutting to serve.

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CHINESE SAFARI

Chinese cuisine is familiar to Australians & a recent survey found that two thirds ofAustralian households own a wok & use it regularly, but not everyone knows how touse it properly. With authentic ingredients now being more widely available it ispossible to cook recipes that once were only available in restaurants.

The spread of traditional Chinese food began with Cantonese style cooking from thesouth of China & includes instantly recognisable dishes such as stir-fries, sweet &sour & chop suey. In recent years Northern style & spicier food from Szechuan &Shanghai have followed.

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CHINESE INGREDIENTS

Light Soy Sauce - is the result of the first stage of production. Soy beans arefermented for approx forty days. It is pleasantly salty & this is its main contributionto many dishes. Use in stir-fries, marinades & as a dipping sauce.

Dark Soy Sauce - is the light soy which has been left to ferment further, thisprocess develops the flavour & intensity but reduces the saltiness. Use where athicker sauce is needed such as braised dishes (especially with dark meats likebeef) & heartier spicy stir-fries. It also adds a rich caramel brown colour to food.

Sesame oil – has a rich nutty flavour & is used in sauces, stir-fries & marinades.

Five spice powder – a delightful, aromatic spice blend. Should contain star anise,Szechuan pepper, cinnamon, cloves, & fennel.

Potato Starch - used for thickening & coating meat or fish before frying. Europeancooking would use cornflour, cream or egg yolk. Arrowroot, tapioca starch orcornflour can be substituted.

Rice wine (Shaoxing Cooking Rice Wine) - like a medium sweet sherry. There aredifferent qualities available, the ‘drinking’ quality is the better, while ‘cooking’quality can be saltier.

Oyster Sauce - a rich, dark brown sauce, salty in flavour & thick, making it awonderful sauce for coating meats & vegetables. Store in the refrigerator.

Wombok - Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mildflavour with tender pale green leaves & crisp white stems. Shred finely for soups orcut into thicker pieces for stir-fries.

Bok Choy & baby Bok Choy – has fleshy white stems with green leaves (Alsoknown as Buk Choy)

Pak Choy & baby Pak Choy – tender vegetable with pale green stems & darkergreen rounded leaves.

Gai Lan – also known as Chinese Broccoli has thicker mid-green stems. A verypopular vegetable dish in Chinese restaurants, simply steamed & served with oystersauce.

Choy Sum – has long slender stems & leaves.

Baby corn - tiny tender ears of corn. Available both fresh & canned. They requirelittle cooking & add more colour & texture than flavour.

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CHAR SIU PORK

INGREDIENTS

1/3 cup Char Siu sauce (see Note)2 green shallots, chopped1 tsp five spice powder1 tbsp oil450g pork fillets, trimmed1 tbsp honey

DIRECTIONS

Combine Char Siu sauce, shallots, five spice, & oil in a shallow baking, ceramicdish. Add pork fillets & marinate for at least 30 minutes or for up to 2 hours.

Preheat oven to 200C. Line the base of a baking dish with non stick baking paper.Remove pork fillets from marinade & lay into dish. Cook for about 40 minutes,basting occasionally & turning over halfway through cooking time, until cooked.Remove from oven & brush with honey while still warm. Cover with foil & rest for 5minutes before slicing.

Note: Char Siu sauce is made from hoi sin, sherry, honey & sugar. It can be boughtat most supermarkets or Asian grocery stores.

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MANGO PUDDING

INGREDIENTS

6 tsp powdered gelatine¾ cup caster sugar1 litre soft mango ice cream75ml evaporated milk1 cup crushed ice1 large mango, peeled seeded & diced

DIRECTIONS

Stir gelatine & sugar into 1 cup of boiling water until thick & syrupy. Slowly pourinto a glass bowl. Stir in ice cream, evaporated milk, crushed ice & diced mango.

Ladle into bowls or glasses & chill for about 2 hours until set.

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SALT & PEPPER SQUID

INGREDIENTS

500g fresh calamari2 tbsp self raising flour1 tbsp oilCornflourVegetable oil, for deep frying4 green shallots, chopped2 cloves garlic, chopped1 red chilli, chopped2 tsp Shaoxing wine

Five Spice mix1 tbsp ground ginger1 tbsp celery powder1 tbsp chicken stock powder1 tbsp salt1 tsp five spice powder

DIRECTIONS

Clean calamari by pulling the tentacles from the body. Wash out the tube & removethe clear 'backbone'. Remove the skin, if desired. Cut tentacles from the head &discard heads. Cut tubes into triangles, this helps them to curl during cooking.

In a bowl, mix self raising flour, oil & a little water to make a paste. Place calamaripieces & tentacles into the bowl & coat well. Then sprinkle each piece with enoughcornflour until the pieces are dry.

Combine all ingredients for five spice mix & set aside.

Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches & cookuntil golden & crisp. Remove with a wire basket or slotted spoon. Repeat withremaining calamari. Drain off oil.

Add shallots, garlic & chilli to wok. Cook for 30 seconds until aromatic. Return squidto wok & add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxingwine, toss & serve immediately.

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SHANGHAI STYLE STIR-FRY EGGPLANT WITH GARLIC & SOY SAUCE

I am a big lover of eggplant. I have been cooking it in so many ways over the years, & stilllove it. I am never sick of it. This is a very simple & a traditional Shanghai home-cookeddish. Every family in Shanghai has their own way to cook it & uses the exact sameingredients.

INGREDIENTS

500g Japanese eggplant (also known as Lebanese)5 tbsp oil1 large red chilli, roughly cut into chunks2 cloves garlic, bruised200ml water3 tbsp dark soy sauce1 tbsp sugar2 tbsp water, extra

DIRECTIONS

Cut or snap the eggplant into 5cm thick pieces. Heat oil in wok until shimmering.Add, chilli & garlic cloves & cook for 20-30 seconds. Remove chilli & reserve.

Add eggplant & gently stir-fry. When eggplants have soaked up all of the oil, add 1tbsp of the water. Keep adding water, a tbsp at a time until eggplants are soft &you have used half of the water.

Stir in dark soy sauce & sugar. Stir well & add remaining water. Cover with lid &cook for 1 minute. Uncover, the liquid should have been absorbed. Return chilli towok, toss for 30 seconds & serve.

Eat immediately, but watch out the temperature is very hot! Seriously!

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STIR FRY BEEF

INGREDIENTS

400g beef eye fillet, trimmed1½ tbsp potato starch5 tbsp water2/3 tsp salt1½ tbsp peanut oil2½ cups water, extra½ tsp salt6 fresh baby corn, halved diagonally4 fresh shiitake mushrooms, sliced60g snow peas, trimmed4 yellow squash, sliced4 – 5 cups oil, for deep frying1 clove garlic, chopped½ red capsicum, diced1 tbsp oyster sauce1 tsp sugar½ tsp salt½ tsp potato starch1 tbsp Shaoxing wine1 tsp sesame oil

DIRECTIONS

Slice the beef thinly across the grain. Make a thin paste with the potato starch,water, salt & peanut oil. Add beef, stir well to coat & set aside for 30 minutes.

To blanch vegetables, heat water in a wok until boiling. Add salt & baby corn & cookfor 30 seconds. Add mushrooms, snow peas & squash & cook for a further 30seconds. Remove & drain in a colander.

Heat oil in the wok & heat until surface is shimmering. Add beef & fry until beef justchanges colour. Drain & empty wok of oil, leaving 1 tbs in wok.

Reheat wok over a high flame & add garlic, capsicum & beef, Stir fry for 30 secondsthen add blanched vegetables, oyster sauce, sugar, salt & potato starch. Toss well.Finish with Shaoxing wine for aroma & sesame oil for gloss. Serve immediately.

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WHOLE SNAPPER STEAMED WITH BLACK BEANS, LEMON & CHILLI

INGREDIENTS

50ml veg oil50g finely chopped garlic100g Chinese preserved black beans (see Note)700g whole snapper, cleaned & scaledSea salt1 lemon, sliced1 large red chilli, sliced into strips3 green shallots, thinly sliced on the diagonal1 small handful of coriander leaves1 tbsp mushroom soy sauce (A type of dark soy flavoured with straw mushrooms)1 tbsp peanut oil

DIRECTIONS

Firstly prepare the black bean paste. Rinse the black beans briefly under coldrunning water to remove any grit. Drain thoroughly. Heat the oil in a pan & fry thegarlic for 2-3 mins until it just begins to brown. Add the black beans & stir fryanother 2 mins. Remove from heat & allow to cool.

Rinse fish & pat dry with paper towel. Lay on a chopping board & using a sharpknife, slash flesh where it is thickest about 3cm apart as well as lengthways. Turn &do the same on the other side. Season inside & out with sea salt.

Place onto a large plate. Spread with 1 heaped tbsp of the black bean paste &arrange lemon slices over paste. Place plate into a large bamboo steamer over awok of simmering water. Cover with lid & steam for about 12 minutes.

Remove from steamer & top with chilli, shallots & coriander leaves. Finish with soysauce & a squeeze of lemon. Heat peanut oil in a small pan until smoking. Pourover fish. This will frazzle the herbs, releasing their aroma. Serve with steamedjasmine rice.

Note: Preserved black beans or black bean paste can be bought at Asian grocerystores or large supermarkets. If you make your own black bean paste then makeextra. It will keep in the fridge in a sterilized jar for 2-3 months. You can also use itfor stir-fries, marinades & braises.

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ITALIAN SAFARI

Ever since Italians migrated to Australia and introduced us to spaghetti bologneseand pizza, Australians have embraced this wonderful, satisfying cuisine. SpaghettiBolognese is now so popular that it could almost be classed as an adopted nationaldish. Italians were among the first to show us how to appreciate good coffee, useolive oil and understand the joy of fresh pasta.

Antipasto is another Italian introduction. The literal translation is 'before the meal'.Small morsels are offered to guests as they arrive and these might include zucchinifritters, carciofi (artichokes), olives, stuffed peppers, tuna carpaccio. Remember nottoo much so that your guests don't get full before the main meal.

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ITALIAN INGREDIENTS

Balsamic Vinegar - is dark, thick and syrupy with a complex, sweet taste andmuch more expensive than common vinegars. It originated in the Modena region ofItaly and you should look for this on the label along with a star rating - 8 star isexcellent and more concentrated.

Basil (basilico) - the Italian herb used to flavour sauces, salads and added topizza after cooking.

Bread (Pane di Casa/ Ciabatta) - should be crusty on the outside and not toodoughy or too airy inside. Serve with cheese, prosciutto and used for the wellknown bruschetta.

Extra Virgin Olive Oil - for dipping bread into, drizzle over salads and cookeddishes as well as for cooking with. Look for cold pressed extra virgin olive oil, it willbe a rich golden, green colour.

Formaggio (Cheese) - two main categories Sweet (dolce) or with bite (picante).

Gorgonzola – a creamy blue cheese used in the classic dish GnocchiGorgonzola,

Ricotta – a very versatile cheese used in both sweet (cannolli) and savoury dishes(ravioli),

Mozzarella & Bocconcini – a soft, mild fresh cheese. Bocconcini means 'smallmouthful' and both of these are known as a tomatoes best friend as theycomplement each other so well,

Parmiggiano Reggiano is the Grandfather of the parmesan family, having beenmatured for approx 4 years. It has crystals throughout the cheese that melt in yourmouth releasing its flavour. It is best served after a meal with fruit and wine.Grana Padano – is the baby as it has been matured for only 18 months. It isgrated and sprinkled over pasta as the Reggiano is considered too special andexpensive for this. It lifts the flavour of pasta dishes and is the tomato sauce to ameat pie.

Olives: many types available including Sicilian; a green olive with a citrusy flavour,giant green olives and Ligurian; which are small black olives.

Pasta dried and fresh: supermarket shelves groan under the weight of theenormous variety of pasta available. Pasta is usually eaten in most Italianhouseholds every day. Fresh pasta has a silkier texture.

Tomatoes: tinned tomatoes are used for many dishes incuding pasta sauces.

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FETTUCINE NAPOLETANA (TOMATO SAUCE)

Serves 4

INGREDIENTS

100ml olive oil2 cloves garlic, thinly sliced2 eschallots, finely diced800g can Italian tomatoes600g fettucine6 leaves basilSalt to taste

DIRECTIONS

Heat olive oil in a heavy based pan and add garlic and eschallots. Empty tomatoesinto a bowl and crush using your hand. Add to pan and cook for 10 to 15 mins.

Cook pasta according to instructions, drain and return to pan. Pour half of the sauceover the pasta and fold through, adding more sauce if needed, but be careful not toadd too much. The sauce should coat the pasta not drown it.

Tear basil leaves over the pasta, season to taste and drizzle with a little more oliveoil to finish.

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PANZANELLA

Nothing is wasted in an Italian kitchen; this salad recipe uses stale bread which soaks up theflavours of the dressing while retaining a slight crunchy texture.

INGREDIENTS

1 loaf white Italian style bread300ml extra virgin olive oil100ml balsamic vinegar1 garlic clove, crushed5 ripe tomatoes1 small red onion½ bunch basilSalt and pepper to taste

DIRECTIONS

Remove the crust from the bread. Cut into even sized cubes and bake until goldenbrown and dry. Cool.

In a bowl place the oil, vinegar and garlic. Add the bread and toss.

Remove the core from the tomatoes and roughly chop. Thinly slice the red onionand add both to the bowl. Pick the basil leaves and tear into small pieces. Seasonto taste and serve immediately.

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SALTIMBOCCA

Saltimbocca translates as 'jump in the mouth'.

INGREDIENTS

6 veal girello steaks (see note)6 sage leaves3 slices prosciutto, halved¼ cup flour2 tbsp olive oil20g butterSalt and pepper1 clove garlic, chopped1 tbsp chopped parsley2 tbsp stock (brodo)Splash of dry white wine (vino bianco)

DIRECTIONS

Beat veal steaks with the flat side of a meat mallet, to even out the thickness. Placea sage leaf onto each and then a piece of prosciutto.

Fold over a section of the veal to enclose the prosciutto and tap again with themeat mallet. Lightly dust the veal with flour.

Heat the olive oil in a heavy based pan. Add the butter (this helps to brown themeat and gives a nutty flavour). Add veal and sauté quickly on one side, the heatjust kisses the meat.

Season with salt, pepper, garlic and parsley.

When golden turn over and add stock and wine. Cook second side for just a coupleof minutes.

Transfer to a serving plate and spoon over the hot, foaming sauce. Traditionally thisdish would be served with Gnocchi Romano (a semolina gnocchi) pan-fried inbutter.

Note: Girello is a cut of veal from the back leg. You can buy this as a whole piece,trim off the sinew and cut into 1cm thick slices. The trimmings with vegetables canbe used to make a stock (brodo).

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SPAGHETTI AGLIO, OLIO E PEPERONCINO

Serves 4

This is a quick easy to make, delicious meal to enjoy after a late night out.

INGREDIENTS

400g spaghetti2 cloves garlic, finely sliced1 small chilli, finely sliced100ml olive oil½ cup parsley, roughly choppedWater

DIRECTIONS

Cook the pasta according to instructions.

When there is only 4 minutes to go before the pasta is ready, place sliced garlic,chilli and olive oil in a frying pan and sauté. When the garlic turns nut brown add ½cup of the hot water from the pasta pot, to the pan to stop the garlic cooking anyfurther.

Remove frypan with the garlic from the heat while you drain the pasta well.

Return frypan to high heat and add the drained pasta. Toss the pasta andingredients together. Add the chopped parsley and a little olive oil. Keep tossing asthe sauce thickens and coats the pasta.

Finish with salt and pepper to taste. Grated parmesan is optional.

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TIRAMISU

Tiramisu means 'pick me up' and this dessert is sure to do just that.

INGREDIENTS

6 eggs, separated1 cup caster sugar500g mascarponeHot strong espresso coffeeLiqueur (as little or as much as you like according to taste – Vanessa loves amixture of Tia Maria, Kahlua and Amaretto)Pavesini biscuits (a slim version of Savioardi – which also work in this recipe)Small block chocolate

DIRECTIONS

Beat egg yolks with sugar until thick and white. This will take at least 15 minutes.Add the mascarpone and beat until just combined and smooth.

Combine coffee with liqueurs. Quickly dip biscuits, a few at a time, into coffeemixture. Set aside on a plate to cool.

In a clean bowl, whisk egg whites until thick and stiff and gently fold into themascarpone mixture.

Layer biscuits into individual glass bowls, alternately with the mascarpone cream.Refrigerate for 2-3 hrs or longer, preferably. Finish with a grating of good chocolateover the top.

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THAI SAFARI

Thai food has been a huge hit in Australia with Thai restaurants in many suburbsand parts of our cities serving a range of curry puffs, soups, curries and stir fries.

At its best, the flavours of sweet, sour, salty and tangy are balanced and whenused cleverly, you feel your taste buds dance.

Eating Thai style is to be served all the dishes at the same time in the centre of thetable – no entrée/maincourse/dessert here. Rice is an integral part of every meal,along with soup, a couple of curries and side dishes.

Thai people eat with a spoon and fork and use the fork to push the food onto thespoon; the fork is never used to actually eat with.

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THAI INGREDIENTS

Banana Bell or Blossom - Is the flower of the banana plant. The tough outerleaves are discarded and the inner part finely shredded. This is then soaked inwater with lemon juice to prevent browning. It has a crunchy texture and nuttyflavour and is used in salads. The fresh blossom is much better than the cannedversion in terms of taste and texture.

Chilli - Many different types are used, both fresh and dried. Some of the mostpopular are; a long dried red chilli which is soaked in water for about 5 minutesbefore using. It’s not too spicy and is used more for colour. A smaller dried red chilliwhich is quite hot (2nd hottest) is usually added because of the heat. Also there arefresh chillies including Thai scud chilli which is very hot and another called Prik KiNu (translated means 'Rat Poo') because of its shape.

Coconut Cream & Milk - either canned or fresh using fresh coconut, the brownskin removed and the flesh fine grated, some hot water added and the coconutsqueezed in muslin.

Eggplant: Apple eggplant, about the size of a golf ball and are either white orgreen. The white are used in curries and the green, which are more crunchy areused in salads. There is also very small pea eggplant which is eaten whole andbursts in your mouth.

Fish Sauce (nam pla): a clear pale salty sauce. The most popular is Squid brand.

Galangal (kha) - has a distinctive flavour and smell and is what gives Tom YumSoup its special flavour. The flavour is similar to ginger, though the flavour issharper and the root a harder woodier texture to cut through.

Kaffir Lime (makrut) - Is a similar size to a normal lime but the skin is bumpy.Both the grated skin and the leaves are used and the fruit yields very little juice.When grating the skin, make sure that you only use the coloured surface. The fleshof the fruit is not used at all. The leaves which are easily recognised by their uniquedouble leaf, are often shredded very finely and used in salads.

Lemongrass (ta khrai) - is a woody aromatic herb. The tough outer layers needto be removed to expose the more tender, white and purple edged centre.

Limes - the sour juice is used to balance sweetness.

Palm Sugar - is a sugar similar to brown sugar, sometimes bought in hard rounddisks that need to be grated. It has a slightly coconut flavour and is a rich darkcaramel colour.

Rice Stick Noodle - available in many thicknesses. Needs to be soaked in coldwater before adding to a stir fry.

Salted White Radish or Turnip - an essential ingredient for Pad Thai for itsunique taste and soft but chewy texture.

Shrimp Paste - is a pungent paste of salted, fermented shrimp pressed into ablock. Look for one which has a minimum salt content of 25%.

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Sweet Thai Basil - has a mild aniseed smell and is similar to Italian Basil whichcan be used as a substitute. It has dark green leaves with purple stems.

Tamarind - has a sweet and sour flavour. It is available in a liquid version in a jar,or in a block form which is first soaked in water to separate the pulp from the seedsand then strained.

Thai Hot or Holy Basil - has a minty peppery flavour.

Thai seasoning sauce - is a Thai style soya bean sauce which has a differentflavour to Chinese soy sauce. Popular brands include Golden Mountain or Maggi.

Sweets - With the beautiful variety of delicious tropical fruits available in Thailand,fruit is what is usually served for dessert. The other popular dessert is called “lukchup” which is made from mung bean paste and moulded into fruit shapes,coloured and dipped into an agar agar jelly to glaze.

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BANANA FLOWER SALAD

This is a wonderful Thai dish which combines the deliciously rich and creamy flavour of thebanana flower with crunchy cashew nuts, the heat of roasted chilli and all the otheringredients. Banana flowers are the buds of the banana plant, which are soaked andshredded for use in salads. They are also available preserved from Asian grocery shops -soak in cold water for 10 minutes and rinse before use.

INGREDIENTS

1 litre (4 cups) cold water100g skinless, boneless chicken breast, sliced100g raw king prawns, shelled and deveined1 banana flower (about 200g)2 tbsp fresh lime juice50g dried shrimps, finely chopped1 tbsp sliced shallots2 tbsp roasted cashew nuts, crushed8 crispy-fried chillies1 shallot, sliced and friedHandful of coriander leaves3 pieces of banana flower, to garnish (Asian grocery)

Dressing2 tbsp fish sauce3 tbsp fresh lime juice1 tbsp palm sugar1 tbsp roasted chilli paste2 tsp dried, roasted chilli powder3 tbsp coconut milk

DIRECTIONS

Bring 500ml of the water to the boil in a saucepan. Add chicken pieces, reduce heatto a simmer and cook for 5 minutes. Add the prawns and continue simmering for 3minutes, until cooked. Remove chicken and prawns and set aside. Discard water.

Remove all the hard outer leaves from the banana flower, then thinly slice thewhite inside part diagonally. Mix the lime juice with remaining cold water and soakthe banana flower slices for 5 minutes to prevent discoloration.

To make the dressing; combine fish sauce, lime juice, palm sugar, chilli paste, chillipowder and coconut milk. Mix them together well until the palm sugar hascompletely dissolved.

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Gently squeeze water from the banana flower and combine with the dressing,chicken and prawns, dried shrimp, sliced shallots and cashew nuts. Mix well.

Serve sprinkled with the crispy-fried chillies and fried shallots and garnish withcoriander leaves and banana flower pieces.

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BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT

INGREDIENTS

2 cups black sticky rice (soaked overnight)5 cups water2 cups sugar

Sweet Coconut Cream1 cup coconut cream2 tsp rice flour½ tsp saltPinch of sugar

Caramelised Coconut2 cups grated coconut1 cup brown sugar

DIRECTIONS

Wash the black sticky rice. Combine in a saucepan with water. Place over mediumheat and boil until the rice is cooked through and split. Add the sugar, continueboiling until sugar dissolves.

Sweet Coconut Cream: Mix the coconut cream, rice flour, salt and sugar in asaucepan and cook over low heat until boiling. Remove from heat.

Caramelised Coconut: Mix the grated coconut and brown sugar in a saucepan andstir constantly over medium heat until thick. Remove from heat.

To serve: spoon the black sticky rice into the serving bowl and top with some sweetcoconut cream and caramelised coconut.

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CHICKEN BASIL STIR-FRY (GKA PROW GKAI)

This recipe is for one of the favorite dishes of the Thai people. The chicken can be substitutedwith pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular favorite is to make it with ground pork andlots of Thai chillies. Make sure you use Holy Basil, as it goes especially well with pork.

INGREDIENTS

2-3 tbsp peanut oil, for stir-frying10-12 cloves garlic, finely chopped2-3 shallots, thinly sliced500g boneless chicken thighs, cut into small pieces10 Thai chillies, cut into very thin rounds2 small kaffir lime leaves, finely shredded (optional)2-3 tsp black soy sauce (the semi-sweet kind), or to taste2 tbsp fish sauce, or to taste1 cup fresh Thai holy basil, or Thai sweet basil leavesand flower budsDash of ground white pepper

DIRECTIONS

Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface.Toss in the garlic and shallots. Stir 15 to 20 seconds before adding the chicken.Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on theoutside and is no longer pink.

Toss in the chillies and kaffir lime leaves. Sprinkle black soy sauce over the mixtureand stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stirin the fresh basil. Toss well. Stir-fry another ½ to 1 minute, or until the basil iswilted and the chicken cooked through. Sprinkle with white pepper.

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KAENG PED PETT YANG (RED DUCK CURRY)

Serves 4

INGREDIENTS

300g roast duck (not barbecued duck)400ml coconut milk3 tbsp red curry paste (recipe follows)1 tbsp fish sauce1 tbsp lychee juice4 canned lychees4 large pieces fresh pineapple, peeled100g apple eggplants, cut into wedges100g pea eggplants1 long red chilli, diagonally sliced6 kaffir lime leaves, torn50g sweet basil leaves, torn

DIRECTIONS

Remove flesh from duck and discard bones. Cut into bite sized pieces. Set aside.

Heat half of the coconut milk in a saucepan over medium heat. Add red curry pasteand stir well to combine. Cook for about 5 minutes until the oil starts to come tothe surface.

Add duck, fish sauce, lychee juice, lychees, remaining coconut milk and pineapplepieces. Bring to the boil and add apple eggplant, pea eggplants and sliced chilli.Cook for a few minutes until vegetables are just tender but not overcooked. Turnoff the heat and add kaffir lime leaves and lastly the basil leaves. Do not cook anyfurther as the basil will turn black. Serve with steamed rice.

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PAD THAI

INGREDIENTS

Sauce100g tamarind in block form300ml warm water200g palm sugar50g caster sugar150ml Thai seasoning sauce

Other ingredientsLarge green prawns, heads and shells removed (allow 2-3 per person)10g dried shrimp¼ red onion, sliced40g hard tofu, sliced40g preserved turnip2 eggs200g rice noodles, soaked in warm water for 30 minutesGarlic chivesBean sproutsFried shallotsRoasted peanuts, choppedDried chilliLime wedges

DIRECTIONS

Soak the tamarind in warm water, kneading with your fingers to separate the pulpfrom the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Addpalm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it hasreduced and is syrupy.

Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu andpreserved turnip. Push contents of pan to one side and add egg, breaking up just alittle as it cooks.

Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and afew bean sprouts, fried shallots, chopped peanuts and chilli.

Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedgeof lime, garlic chives and crushed peanuts.

Note: The amount of sauce added to the Pad Thai can be adjusted according to howstrong a flavour you like. Usually this quantity of sauce is fine for 4 people. Anyunused sauce can be kept in a clean jar in the refrigerator.

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RED CURRY PASTE

INGREDIENTS

10 large dried red chillies1 stalk lemongrass, white section only, sliced2cm piece galangal, slicedRind of 1 kaffir lime1 eschallot, sliced7 cloves garlic1 cm piece fresh turmeric, sliced1 tbs shrimp paste2 to 3 red birds eye chillies½ cup water1 tbs vegetable oil

DIRECTIONS

Soak dried chillies in warm water for 10 minutes until soft. Drain and place into ablender with remaining ingredients. Process until it forms a smooth paste.

Fry paste in vegetable oil for 10 minutes to remove the raw taste. Spoon into aclean dry jar and store in the refrigerator.

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WATERFALL BEEF SALAD

In North Eastern Thailand beef is traditionally cooked over charcoal and it is the juicesrunning off it that give this dish its name, which literally means "waterfall beef". The tenderbeef strips are spiked with spicy, pungent flavours and served with a cooling salad ofcucumber, lettuce, mint and a little fresh chilli. The Thai way to eat this is with your hands,gathering up all the ingredients so you have a taste of everything in each bite.

INGREDIENTS

300g piece sirloin or rump steak3 tbsp fish sauce3½ tbsp fresh lime juice1 tsp palm sugar1 tbsp finely chopped coriander2 spring onions, finely sliced2 shallots, finely slicedHandful of mint leaves2 tsp toasted ground rice½ tsp chilli powder

DIRECTIONS

Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with nooil, and slice carefully into thin strips.

Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar hasdissolved then add the beef strips. Add the coriander, spring onions, shallots, mintleaves, ground rice and chilli powder and mix well.

To serve, assemble the salad on a plate and serve with the sliced beef.

Tip: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir limeleaves and a stalk of lemongrass into a large flat pan and toast over high heat untilthe rice turns golden brown, keeping the ingredients moving constantly to stopburning.

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LEBANESE SAFARI

“Sahteyn” is a word you will often hear in a Lebanese home – loosely translated itmeans “twice your health” – a form of welcome to join a family and share deliciousfood. And this is some of the most exquisite food in the world.Lebanese cuisine is generous and abundant. The reason is the age-old tradition ofhospitality which exists – your host will never believe you don’t have just a bit moreroom for something utterly delicious that’s been prepared with love.

In a Lebanese household, food is life and sharing it is one of the great joys of beingalive. And even for simple dinners at home, there are a variety of dishes on thetable, the meal starting with small portions known as mezza which centres arounddips and salads.As well as having great variety, Lebanese food is one of the freshest and mostdelicious on the planet. Lamb is the meat of choice and appears in many dishesincluding kafta in which minced lamb is rolled into sausage shapes and cooked onthe barbecue or in the oven.

Sweets are pure artwork, as a visit to one of the palaces of Lebanese sweets willattest – there are many variations of filo pastry combined with nuts and syrup;there are creamy sweets filled with a clotted cream called ashta plus meltingshortbread sometimes filled with a date paste or nuts and much more. Sweets aregenerally served separately to a meal with black coffee or tea.

So, Sahteyn – welcome to a great cuisine.

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LEBANESE INGREDIENTS

Ashta - a form of clotted cream made by skimming boiling milk. Used in manyLebanese sweets, especially nuraset or ladies arms and Rose of Damascus.

Baharat - Paprika, pepper, cumin, cassia, cloves, coriander seed, cardamom &nutmeg.

Basturma - air dried beef coated with spices, usually sliced finely and similar topastrami

Burghul - cracked wheat used to make tabouleh and kibbeh

Chickpeas - preferably dried, these are used in many Lebanese dishes. The mostprized variety comes from the Ord River in Northern Australia, the 9mm dried peasare the biggest and best.

Fattoush - a salad of tomato, cucumber, parsley, mint and toasted bread.

Felafel - a fried ball or patty usually made with chickpeas, coriander and spices.

Labneh - a type of cheese made from draining the moisture from yoghurt.

Manoush - a Lebanese pizza served as a breakfast dish. Thin pizza base toppedwith za’atar mixed with olive oil and baked. Then topped with tomato, mint, onionand seedless black olives.

Mezza - the Lebanese version of antipasto. Small snack sized portions mayinclude; labneh, sausages, fattoush, tabouleh, hoummus, baba ganouj etc

Nuts - are usually served to guests as well as being used in cooking. Walnuts,almonds and pine nuts being the most popular

Sumac - a ground dried berry with a salty lemon flavour

Tahini - sesame seed paste.

Yoghurt (Laban) - plain natural yoghurt.

Za’atar - is a mix of thyme, roasted sesame seeds, sumac and salt. Mix za’atarwith a little o

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BABA GHANOUJ (EGGPLANT DIP)

INGREDIENTS

2-3 medium sized eggplant1½ tbsp tahini1 tbsp lemon juice1-2 cloves garlic2 tsp salt1 tbsp extra virgin olive oil1 tsp paprikaParsley, finely choppedTomato, finely diced

DIRECTIONS

Grill whole eggplant over a gas flame, turning with tongs until the skin is evenlytoasted. Soak in cold water for about 10 min to cool.

When cool, completely peel the eggplants and drain for 15-20 min. Place into afood processor with tahini, lemon, garlic and salt and process again until wellcombined and creamy.

Place the mixture in a serving bowl and make a well in the centre just deep enoughfor the oil to be poured in. Sprinkle paprika, parsley and tomato on top.

Note: The amount of lemon, salt and tahini can be adjusted according to yourpersonal taste.

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BAKED SALMON 'TARATOR' STYLE

INGREDIENTS

1 whole Tasmanian salmon (4 to 4.5 kgs)Sea salt and milled white pepper50ml extra virgin olive oil

Dressing400g natural yoghurt100ml tahini1 clove garlic, crushed with 1 tsp sea salt2 lemons, juiced

150g walnuts120ml extra virgin olive oil, extraJuice of 1 or 2 lemons1 medium red onion, finely chopped3 long mild red chillies, seeded and finely diced2 cups coriander leaves, chopped½ cup mint leaves, shredded20g sumac

DIRECTIONS

Preheat oven to 150C. Whip yoghurt, tahini and garlic together until it becomes athick paste. Thin slightly with lemon juice, season with salt and refrigerate (itshould be the consistency of pure cream).

Season salmon with salt and pepper and drizzle with oil. Wrap in silicon or bakingpaper. Bake in the centre of the oven for 20 minutes. Gently turn salmon over andcook for a further 20 minutes. The salmon should be medium rare after 50 minutes.

Remove from oven, opening the paper to stop further cooking. With a sharp knife,pierce the skin along the back from head to tail and peel away the skin. Scrapeaway the grey blood line. Carefully transfer to a large serving plate.

Brush some of the yoghurt mixture (about ½ cup) onto the flesh of the salmon tocoat the top side. Reserve the remaining sauce to serve with the finished dish.

Roast walnuts in a preheated oven (200C) for 5 minutes. Remove from oven andrub briskly in a clean tea towel to remove as much of the skin as possible. Chopfinely. Whisk the extra oil with lemon juice, salt and pepper. Add onion and chilliand whisk lightly. Add coriander, mint, sumac and walnuts.

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Spoon the salad onto the salmon and carefully cover the entire fish as neatly aspossible. Serve at room temperature with reserved sauce. Salmon can be cookedup to 4 hours in advance and the salad can be composed just prior to spooningonto the salmon.

Note: To serve, 'cut' fish along the length with a spoon. Scoop flesh off onto servingplates.

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HOUMMUS

INGREDIENTS

500g dried chickpeas2 tbsp bicarbonate of soda1½ tbsp tahini1 tbsp lemon juice1-2 cloves garlic2 tsp salt1 tbsp extra virgin olive oil1 tsp paprikaParsley, finely chopped

DIRECTIONS

Place chickpeas in a large saucepan. Add enough hot water to cover by at least10cm (they will absorb the water and increase in size). Add bicarbonate soda andleave to soak overnight.

After soaking, rinse chickpeas, return to saucepan and cover with hot water. Bringto the boil and cook for approximately 1 – 2 hours (or until their skins peel off).When chickpeas are soft and the skins are loose, drain and allow them to cool.

Place the chickpeas in a food processor and blend until soft and creamy. Add tahini,lemon juice, garlic and salt and blend again until the mixture is well combined andsmooth.

Place the mixture into a serving bowl and make a well in the centre, deep enoughfor the oil to be poured in. Sprinkle paprika and chopped parsley on top.

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KAFTA

INGREDIENTS

1 cup finely chopped parsley500g each lamb and beef mince1 large onion, finely chopped1 tsp salt½ tsp white pepper

DIRECTIONS

Combine all ingredients in a large bowl and using your hands knead the mixtureuntil smooth. According to Foaud, the secret to good Lebanese food is 'the touch ofthe hand'.

Dampen your hands with water and shape the mixture around skewers. Barbecueuntil golden brown and cooked through. To serve, split and open out flat bread andfill with tabouleh. Top with a kafta, close over the bread and use that to hold thekafta while you remove the skewer. Use torn off pieces of bread to pick up some ofthe kafta and tabouleh.

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KOUSA MAHSHI (STUFFED ZUCCHINI)

This recipe can be adapted to be suitable for vegetarians (see below)

INGREDIENTS

10 small pale green zucchinis, approx. 10 cm in length2 heaped tbsp salt2 heaped tbsp tomato paste or puree

Filling:1 cup long grain rice, washed250g lean beef mince1 medium tomato, diced½ onion, chopped1/3 cup chopped Italian parsley1/3 cup chopped mint1/3 cup chopped coriander¼ tsp ground chilli1 tsp baharat or allspice1 tsp ground cumin½ tsp black pepper2 tsp salt20g softened butter2 tbsp olive oil

DIRECTIONS

Wash zucchini thoroughly under running water. Remove the stalk end, allowing foran opening of approx. 2 cm. Carefully trim the dried section at the other end butmake sure not to remove too much, as the zucchini needs to be intact. Carefullyhollow out the pulp, using a manakra (marrow scooper). Place one teaspoon of saltin a bowl of water and wash zucchini. Drain and set aside.

Thoroughly mix all the filling ingredients together. Fill each with mixture up to 1 cmfrom top, do not fill completely. It’s best to fill the zucchinis by hand, tapping themon the bench to settle the filling.

Fill a large pan with water and add the tomato paste. Add filled zucchinis and coverwith lid. Bring to the boil, uncover, reduce heat to low and simmer for about 60minutes. Serve with a little of the sauce and a dollop of yoghurt.

HINTS

Washing zucchinis in salt water keeps them firm when cooking.

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For removing the pulp an instrument can be purchased at any Lebanese generalstore.

Do not discard the pulp after hollowing out the zucchini, it can be set aside to makea delicious omelette.

If any of the mixture if leftover, you can roll it into one or two balls and place insaucepan with zucchinis to cook.

For vegetarian Kousa, replace the meat with cooked chick peas.

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TABBOULEH

INGREDIENTS

1 bunch fresh parsley, leaves rolled and finely shreddedHandful of fresh mint leaves, finely shreddedJuice of 1 to 2 lemons2 tbsp fine burghul3-4 medium tomatoes, diced4 green shallots, finely choppedSalt and pepperOlive oilLettuce leaves, to serve

DIRECTIONS

After chopping, wash parsley and mint and drain well. Squeeze lemon over burghuland leave to soften.

Combine parsley, mint, tomato, shallot and softened burghul. Season with salt andpepper and mix in olive oil. The best way to mix is to use your hands. To eat, spoonsome of the tabouleh onto a lettuce leaf, roll up and eat.

Note: Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil justbefore serving.

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MEXICAN SAFARI

Mexican cuisine is one of the most ancient and developed on earth but is littleknown outside its borders and too many restaurants are more “Tex” than “Mex”according to the small number of Mexican expatriates in Australia

Authentic Mexican food is vibrant, delicious and fun and varies according to whichregion its from. It is also colourful, spicy and uses an amazing array of chillies, bothfresh and dried. Many ingredients are available everywhere – tomatoes, limes,coriander, red onion, avocado, corn…and its easy to cook. Some people thinkMexican food is too spicy – but true Mexican food has a depth of flavour with itscombination of savoury and earthy flavours, and use of fresh herbs.

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MEXICAN INGREDIENTS

Annatto (achiote) – a red seed with a mild earthy flavour. It is used in cookingfor both colour and flavour and can also be used to dye fabric. It is sold as apressed block.

Avocado – used in salsas and to make guacamole.

Beans (Frijoles) - Pinto and Black turtle beans are the main types. Black turtlebeans are used to make refried beans.

Chillies - are the main flavouring ingredient in Mexican food. Both fresh and driedforms are used. Most dried chillies need the stem and seeds removed and placedinto warm oil until changed colour, then simmer in hot water for 10 minutes. Someof the most popular are –

Ancho (dried) and when fresh is known as Poblano – when fresh it looks similar toa large, pointed green capsicum. It is a milder, sweet chilli.

Guajillo (dried and pronounced gwah-HEE-yoh) – has very tough, leatheryskin so may require long soaking

Habanero (fresh) – is a super, super hot variety of chilli.

Jalapeno (fresh and (hah-luh-PANE-yo) – most common chilli used and knownas Chipotle (pronounced chee-POHT-leh) when smoked and dried

Pasilla (dried and pronounced pah-SEE-ya) – is a mild to medium hot chilli.

Chocolate – a dark, bitter chocolate which is flavoured with cinnamon, almond andcloves. Used to make hot chocolate drinks.

Coriander (Cilantro) – the most commonly used fresh herb

Huitlacoche – a fungus (almost like a truffle) that grows on corn. It has a uniqueflavour and is used in soups and salsas.

Jamaica – a hibiscus or wild rosella flower used to make a cold tea.

Jicama or Yam Bean – a crunchy root vegetable. Can be eaten raw or cooked. InAustralia, its found in almost every Asian store selling fresh vegetables.

Lime – Widely used in salsas, marinades and margaritas.

Nopales - sold in jars, is a type of cactus. When cut into strips, it is known asNopalitos

Hominy – dried white corn which is used to make a much loved dish called Pozole.Some small restaurants in Mexico serve only this dish.

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Tomatillos – sold as a canned product, they look like a small green tomato but areactually a member of the gooseberry family. They have a very tart flavour and areused in many dishes including salsas and stews.

Tortillas - soft, pancake-like flatbreads, made with corn or wheat are eaten withmost meals. Many expatriate Mexicans make then using corn masa and a tortillapress. They are then steamed.

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GREEN MOLE (MOLE VERDE)

Mole means sauce

INGREDIENTS

1kg pork leg1 bay leaf1 piece of onion3 tbsp sesame seeds50g almonds100g pumpkin seedsOlive oil15 green shallots1 garlic clove400g can green tomatillos (Mexican tomatoes)1 large green capsicum, seeds removed2 hot green chillies1 bunch corianderGround cumin, to tasteSalt and pepper

DIRECTIONS

Dice pork into 2cm squares and place into a pan with bay leaf, onion and salt.Cover with water and bring to the boil. Reduce heat and cook until tender.

Toast sesame seeds in a dry frying pan and when golden remove from pan. Toastalmonds and then pumpkin seeds in the same way. Blend the seeds with a bit ofthe pork stock. Fry this mixture in a bit of olive oil.

Blend shallots, garlic, tomatillos, capsicum, chillies, coriander, cumin and 2 cups ofthe pork stock. Add this mixture to the frying pan where you are frying the seeds.Simmer for about 5 minutes. Add the cooked meat and simmer for a few moreminutes. Serve hot accompanied with Mexican rice and hot tortillas.

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GUACAMOLE DIP

INGREDIENTS

3 ripe avocados½ fresh jalapeno chilli (optional)2 tsp chopped corianderSpanish onion, chopped1 tomato, dicedJuice of ½ lime1 tsp salt

DIRECTIONS

Halve the avocados, remove the seed and using a spoon scoop the flesh into abowl. Add chilli, coriander and a little onion.

Mash together with a fork. Add tomato and lime juice and season with salt. Gentlyfold through.

Hint: Guacamole should be made just before serving. Returning the seed of theavocado to the mixture will help keep the guacamole green.

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PICO DE GALLO SALSA

INGREDIENTS

3 tomatoes, diced½ - 1 fresh jalapeno chilli¼ cup chopped fresh coriander½ Spanish onion, diced1 tsp salt

DIRECTIONS

Combine all ingredients, adding salt to taste.

Hint: Salsa should be made on the day, fresh is always best. You can add dicedavocado for extra colour and flavour. Can be served as a dip with corn chips.

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POLLO PIBIL (YUCATECAN BARBECUED CHICKEN)

Serves 4

INGREDIENTS

4 chicken thigh fillets½ package 'El Yucateco' achiote paste (approx. 50g)Juice of ½ an orange½ tsp salt4 pieces foil, about 30 cm square1 white onion, thinly sliced4 tbsp vegetable oil2 tomatoes, sliced

Red Onion Salsa1 Spanish onion, thinly sliced1 tbsp olive oil2 tsp vinegarSplash of fresh orange juice1 tsp dried oreganoSea salt

DIRECTIONS

Prick the chicken all over with a fork to allow the marinade to be absorbed. Usingyour hands, crumble the achiote paste into a bowl, add orange juice and salt andmix it very well to get a thin sauce. Thoroughly rub the mixture onto both sides ofthe chicken.

Wrap the chicken in a piece of foil to make a small parcel. Refrigerate, preferablyovernight or for a minimum of 2 hours.

Prepare the salsa by mixing all the ingredients and refrigerate for at least an hour.

Preheat the barbecue. Sauté the sliced white onion in the oil until translucent. Addthe tomato and fry it gently on both sides until just soft. Unwrap the chicken andspoon a small amount of the onion and tomato onto the chicken and then re wrap.

Cook the parcels on the barbecue for about 20 minutes. Do not overcook. Unwrapthe parcels and serve the chicken on a corn tortilla topped with salsa.

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TAMALES

INGREDIENTS

500g lard, softened2½ kg maize dough (masa)4 cups chicken stockSaltCorn husks (see Note)

Chicken Filling1½ kg chicken½ onionSalt and pepper100g ancho chilli¼ tsp ground cloves½ tsp ground cinnamon½ tsp ground cumin2 garlic cloves2 tomatoes (optional)1 tbsn oil

DIRECTIONS

In a large mixing bowl, beat lard until nice and creamy. Add maize dough, salt andgradually add chicken stock until you achieve a nice spreadable consistency. Youcan test this by dropping a little piece of the mixture into a glass of cold water. Ifthe dough floats; you have done it, if not keep on mixing with your hand by lifting itto air it, continue testing if ready.

To prepare filling: Boil chicken in 1 litre of water with ½ onion, salt and pepper. Letit cool and then shred chicken meat. Seed and wash the chillies, then cover withboiling water and soak for ½ hour. Blend chillies and remaining ingredients untilsmooth, then fry in hot oil. Add shredded chicken and simmer for about 5 minutes.

Wash the corn husks, being careful not to break or split them and choose ones thatwill be wide enough to enclose the filling, or you can use 2 or 3 overlapped. Spreadabout 1 tablespoon of the corn masa on the bottom part of the cornhusk. Placesome of the chicken filling in the middle and fold in sides towards the centre andthen the top down over the middle.

Place a vegetable steamer in the base of the pot. Layer tamales around thesteamer (placing them with the seam down) snugly fitting as many as you can inthe pot leaving some room at the top. Add 3 - 4 cups of water and then cover withany leftover corn husks and a tea towel, tucking in the sides.

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Bring to the boil, reduce heat and simmer for about 45 minutes to 1 hour, toppingup the water if necessary. You can test them by taking out one tamale, peel it andif the husk peels off the dough easily they are ready. Leave them in the pot untilyou are ready to eat them or to cool down if you are not eating them straight away.

Tamales freeze perfectly well and reheat them in the microwave or on a hot platewith the leaves still on.

Note: Ask your local greengrocer to keep the corn husks that they trim off the freshcorn. Wash well before using.Place a coin in the bottom of the pot before filling. This will rattle when the level ofthe water is getting low and you will know that you need to add some more.

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TORTILLA SOUP (SOPA DE TORTILLA)

Serves 6

INGREDIENTS

3 ripe tomatoes½ onion2 cloves garlic2-3 pasilla chillies6 cups chicken stock8 - 10 corn tortillas150g feta cheese, diced2 avocados, diced½ cup thick cream3 limes, halved

DIRECTIONS

Roast the tomatoes, onion and garlic on a cast iron pan until charred. Toast thechillies by holding over a gas flame using a pair of tongs. This improves the flavour.Soak the chillies in hot water until soft and then remove the seeds.

Puree the tomatoes, onion, garlic and 2 of the chillies in a blender with a bit of thestock until smooth. Sauté the puree in a frypan with a bit of oil for a few minutes.

Bring the chicken stock to the boil and stir in puree, season with salt and pepperand cooked covered over medium heat for 15 minutes.

Cut the tortillas in half and then into thin strips. Heat some oil in a frypan and frythe tortilla strips, in batches until golden brown. Remove and drain on paper towel.Add some of the fried tortillas to the soup.

To serve, ladle soup into bowls and garnish with more fried tortilla. On a platearrange the diced onion, cheese, avocado, cream, lime and remaining chilli so thateach person can add them to taste.

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TURKISH SAFARI

What a wonderful mixture of cooking styles exists within Turkish cuisine. Due to itsgeographical location nestled between Asia and Europe, Turkish food is a uniqueand exotic fusion with influences from many countries. Since the days of thepowerful Ottoman empire, Turkey has also been at the centre of trade, especially inspice, and the Ottoman chefs borrowed, adapted and perfected dishes from manyother cuisines.

The results of this distillation spread far beyond its borders with Turkish stylepastries using filo and nuts being used in many neighbouring countries plus the useof spices in many dishes and the popular method of grilling food , particularly meat,over charcoal.

In Australia we are gradually learning that true Turkish food extends far beyondcolourful vegetable dips, delicious pide bread and kebabs – however it’s a greatway to start! In the past 10 years we’ve seen Turkish bread become a staple inmany homes and loved in sandwich shops and cafes across the country. Becomingpopular is the Turkish answer to sliced ham or pastrami – bastourma – air driedbeef coated and cured in a mixture of dried ground spices. And how could we gopast a locally made authentic Turkish delight with traditional coffee to finish a meal.

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TURKISH INGREDIENTS

Ayran – a cold drink made with yoghurt often thinned with either milk or water andflavoured with salt. It is traditionally served with kebabs.

Biber Dövme – hot red pepper flakes.

Biber Salçasi – a red pepper paste can be hot or mild.

Börek – thin flaky pastry filled with cheese & spinach rolled into a long sausagethen arranged in a spiral and baked.

Burghul – usually made from durum wheat. It is similar to couscous. Used insalads and pilavs.

Dövme Biber – semidried crushed chilli. Look for one that is slightly oily.

Nar Ekşili – Pomegranate molasses used for salad dressings and marinades it hasa savoury, semi sweet taste.

Nigella seeds (Çörek Otu) – small black seeds also known as black cumin.Sprinkled over bread before baking.

Pide – a flat bread often topped with sesame and nigella seeds. Traditionally onlyavailable during Ramadan. Eaten with most meals.

Salgam – a deep purple non-alcoholic drink made from turnip juice. Traditionallyserved cold.

Sucuk – a spicy sausage sometimes used to fill pide bread

Sumak – a spice made from a berry with a tangy lemony flavour. Used inmarinades and salads.

Tea – a popular hot drink. Widely drunk all through the day.

Tomato Paste – another key ingredient along with red pepper paste. Used tointensify the tomato flavour.

Yoghurt – widely used in many ways. From dips to desserts, drinks as well asbeing served with grilled meats and vegetable dishes.

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BEETROOT DIP (KIZ GUZELI)

INGREDIENTS

3 beetroot bulbs1 clove garlic200g creamy Greek style yoghurtPinch of saltOlive oil

DIRECTIONS

Parboil the beetroot bulbs then bake them until soft. Peel and cut into quarters.Process in a food processor or blender until finely chopped.

Grate the garlic into the yoghurt, add salt and mix well. Add to the beetroot and stirto combine. Drizzle olive oil over top to finish.

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BURGHUL PILAV

INGREDIENTS

¼ cup Turkish olive oil2 small onions, chopped1 tsp red pepper paste (biber salçasi)3 tomatoes, dicedSalt and pepper2 cups burghul, washed4 cups chicken stock

DIRECTIONS

Heat oil in a pan. Add onion, red pepper paste and tomatoes and season with saltand pepper. Cook for a few minutes until softened.

Stir burghul until coated. Add stock, cover and simmer for 15 to 20 minutes until allof the stock has been absorbed.

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CARROT DIP (YOGHURTLU HAVUC)

INGREDIENTS

6 or 7 carrots2 tsp olive oil1 clove garlic200g creamy Greek style yoghurtPinch of saltBlack olives

DIRECTIONS

Coarsely grate the carrots and cook in a pan with olive oil until just softened.Remove from pan and set aside to cool.

Meanwhile, grate the garlic into the yoghurt, add salt and mix well. Add cookedcarrot and stir to combine. Decorate with olives and a little extra drizzle of olive oil.

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DOLMA (STUFFED VEGETABLES)

INGREDIENTS

Filling:¾ cup olive oil4 medium onions, finely choppedSalt100g pine nuts500g medium grain rice, rinsed and drained400g tomatoes, diced100g currants1 tsp chilli flakes (or to taste)Salt and black pepper (to taste)½ bunch dill, finely chopped¼ bunch mint leaves, finely chopped½ bunch parsley, finely chopped

6 small eggplants6 small red capsicums4 medium tomatoes6 small zucchinis (white or grey)

DIRECTIONS

To prepare filling; pour ½ cup of the olive oil into a large pan. Add onions, salt andpine nuts. Cook over medium heat for 5 minutes, stirring frequently with a woodenspoon until softened. Stir in rice and continue to stir for a few minutes. Add tomato,currants, chilli, and salt and pepper and cook for a few more minutes.

Add enough boiling water to cover rice then stir in herbs. Reduce heat tosimmering, cover pan with a lid and cook for about 10 minutes until the liquid hasbeen absorbed. The rice won't be completely cooked. Allow the mixture to cool.

Meanwhile, wash eggplant, capsicum, tomatoes and zucchini. Cut off the stem endof the eggplant and scoop out the centre using a small melon baller, leaving a shellabout 3mm thick. Cut the tops from the capsicums but leave one side attached likea lid. Remove the seeds. Do the same with the tomatoes, scooping out the flesh.Cut off the stem ends of the zucchini and scoop out inside with a teaspoon, as foreggplant. Fill the vegetables with rice mixture and arrange in a baking dish fittingthem in snugly so that they stay upright. Decorate tops of eggplant and zucchiniwith slices of cherry tomato. Pour over remaining olive oil and enough warm wateruntil 25mm deep in base of pan. Cover with a lid and cook on moderate heat forabout 20 minutes. Serve.

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KOFTE (TRADITIONAL LAMB KÖFTE)

INGREDIENTS

500g organic lamb mince1 medium brown onion, gratedPinch allspicePinch ground black pepperPinch red pepper flakes (Biber Dövme) or chilli2 cloves garlic, finely crushed1 tsp salt (or to taste)Pinch of sweet paprikaPinch ground cumin1 egg

DIRECTIONS

Mix ingredients together until well combined, kneading with your hands until themixture is smooth. With wet hands, roll between your palms into walnut sized balls,then press to flatten slightly.

Cook on a hot greased barbeque or chargrill pan (not flatplate) for about 1 minuteeach side. Serve with salad.

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PISTACHIO SEMOLINA CAKE

Makes six large muffin size cakes

INGREDIENTS

5 medium eggs, separated1 tbs plus a pinch of sugarZest of 1 orange50g fine semolina50g plain flour100g ground pistachio nuts

Syrup600ml fresh orange juiceZest of 1 orange, extra500g sugar300ml cream300ml Greek style yoghurt2 oranges, peeled and cut into segments

DIRECTIONS

Preheat oven to 180°C. Grease a large muffin tray with 6 holes.

Beat egg whites with pinch of sugar until stiff and set aside. In a separate bowl,beat egg yolks with the remaining sugar and orange zest until pale.

Add semolina, flour and ground pistachios to the egg whites and partly mixthrough. Add egg yolks and fold through until combined.

Spoon mixture evenly into the muffin holes. Bake for 30 minutes.

Prepare the syrup. Place orange juice, zest and sugar into a saucepan. Stir overmedium heat until sugar has dissolved, then simmer for 10 minutes until reducedby half and syrupy. Cool.

Whip the cream until thick and stir in the yoghurt. To segment oranges, peeloranges using a small sharp knife, removing all of the white pith and cut betweenmembranes.

Ladle the cooled syrup over the hot cakes while they are still in the muffin mouldand set aside for at least 10 minutes (or longer if you prefer the cakes softer).Serve the cakes with a little extra syrup, whipped cream mixture and orangesegments.

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SPANISH SAFARI

Spanish food is incredibly varied, the first recipes were written in the fourteenthcentury and the cuisine was enriched by the Moors, Arabs, Sephardic Jews, Frenchand Italians as well as the voyages of discovery to the New World which resulted ina huge range of new ingredients. With its very different regions – the longcoastline, rugged mountains, baking plains and rich farming land, there are a vastrange of dishes but they all have one thing in common – they’re all simple,unpretentious and use beautifully fresh seasonal ingredients.

Eating is more than simply looking after hunger pangs – food is savoured andenjoyed communally and many traditions have evolved over the years including thefamous tapas – the series of small snacks eaten with a drink as the prelude to ameal.

In Australia we’re familiar with some of the main culinary exports like paella, andsangria and still coming up to speed with the lesser known zarzuela (seafood stew)and fino - the dry sherry that makes for a great aperitif and goes so well with thestrong flavours of some of the tapas dishes. Its worth seeking out the bestingredients – a good Spanish paprika, saffron, olive oil, being generous with garlicand wine and having a go at making some of the simple Spanish recipes here.Enjoy.

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SPANISH INGREDIENTS

Bread (pan) – bread is a staple in Spain and is usually eaten at every meal. Day-old bread is never wasted but used to make crumbs for coating croquettes, to makestuffing or adding to soups (gazpacho).

Cheese (queso) – associated more with the northern regions of Spain where themain dairy producing area is located. There are many types of cheese produced inSpain including blue and soft cheeses, made from cows, sheep or goats milk. Twoof the more popular ones are;

Manchego – a hard, dense sheep milk cheese with similar characteristics ofparmesan cheese. This is probably the most popular cheese in Spain.

Mahón – a semi-hard cow’s milk cheese. It has a piquant flavour.

Garlic (ajo) – used extensively in Spanish cooking.

Ham (jamón) – The one found all over Spain is jamón serrano (mountain), ayounger salt-cured ham. It is served thinly sliced and raw. It is a deep red colourand melts in your mouth (depending on the age it can be slightly dry).

Jamon de Pata Negra is made from free range black Iberian pigs which havegrazed on acorns, the jamon is aged for 18 months – because of the care taken, itsvery expensive (around $230 per kilo) and the taste is nutty, slightly sweet, thetexture melting.

Olive Oil (aceite de oliva) - 'fruitier' than Italian olive oil and used both forcooking, salad dressings and also drizzled over dishes to finish.

Paprika (pimentón) – a variety of capsicum which is dried and ground. There aresweet (dulce) and smoked (ahumado) varieties.

Quince Paste (membrillo) – a rich crimson jam-like paste which is often servedsliced on bread with manchego cheese.

Rice (arroz) – Calasparra is a low starch, short grain rice which is fluffy andseparates when cooked. It is the best one to use for paella. It can absorb 3 timesits quantity in liquid which means that it is bursting with flavour.

Saffron (azafrán) – is the stigma from the crocus flower and the most expensivespice in the world. Fortunately a small amount is enough to impart a distinctiveflavour, enticing aroma and a rich colour. Essential for paella.

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ARROZ CON LECHE (RICE PUDDING)

INGREDIENTS

250g medium grain rice1.25 litres (5 cups) full cream milk1 or 2 cinnamon sticks1 strip of lemon rind395g can, sweetened condensed milkGround cinnamon

DIRECTIONS

Place rice in a saucepan and cover with water. Bring to the boil and cook for 5minutes. Drain rice and set aside.

Heat milk with cinnamon stick and lemon rind. When this comes to the boil, add therice. Stir constantly over low heat until rice is half cooked.

Add condensed milk and continue stirring until rice is cooked. Test by squashing arice grain. Spoon into individual serving dishes and dust with ground cinnamon.

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ASADILLO DE PIMIENTOS

Serves 10

INGREDIENTS

6 red capsicums2 onions2 heads garlic250ml (1 cup) extra virgin olive oil (Arbequina)Sea salt500g tomatoes125ml (1/2 cup) sherry vinegar½ bunch parsley1 tbsp ground cumin or roasted fresh seedsSeasoning

DIRECTIONS

Place the whole capsicum, onions and garlic into a baking dish. Drizzle with some ofthe olive oil and sprinkle with sea salt. Roast at 180°C for about 30 minutes untilsoft.

Meanwhile, remove core from tomatoes and mark a cross in the base. Drop into asaucepan of boiling water for 30 seconds to loosen the skin, transfer to a bowl oficed water. Remove skin, cut in half through the centre and squeeze to remove theseeds. Roughly chop and place into a bowl.

Remove vegetables from oven and make sure onion is soft. Transfer to a bowl andcover with plastic (the steam will help to loosen the skins). Set aside to coolslightly. When cool enough to handle, squeeze the onions and garlic to remove softinner flesh and add to the bowl.

Peel capsicum and discard seeds. Tear into strips and add to bowl with parsley.Pour over remaining oil, sherry and sprinkle over cumin and salt to taste. Tosstogether well with your hands and set aside.

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GARLIC PRAWNS (GAMBAS AL PIL PIL)

Serves 2

INGREDIENTS

Olive oil4 cloves garlic, slicedSmall piece chilli12 green prawns, peeled with the tail intactSalt2 tbsp white wine2 tsp chopped parsley

DIRECTIONS

Add olive oil to a frying pan until about 1.5cm deep. Heat over medium high heat.Add garlic, chilli and prawns – they should be sizzling. Cook for 15 seconds thenturn the prawns over.

Add salt, white wine and parsley. Spoon prawns into a serving dish and pour overjuices.

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GAZPACHO ANDALUZ

A classic cold vegetable soup. The soup can be prepared the day before serving. Keeprefrigerated, covered with plastic.

Serves 6 to 8

INGREDIENTS

5-6 medium soft red tomatoes1 red capsicum1 green capsicum1 large cucumber1 large french bread roll2 litres water1 cup white vinegar½ cup extra virgin olive oil1 onion, chopped2 cloves garlic, sliced3 tbs salt

DIRECTIONS

Peel tomatoes and roughly chop. Remove seeds from capsicum and chop. Peel halfof the cucumber before roughly chopping. The skin will give the gazpacho a nicecucumber flavour. Trim the crust from the bread and cut into pieces.

In a large bowl, combine the water, vinegar and olive oil. Add the bread, preparedvegetables, onion and garlic. Mix well using your hands and add salt. At this stage,you can cover with plastic and refrigerate overnight.

The next day, transfer mixture to a food processor or blender with some ice cubesand process until smooth. Strain to remove pieces of skin. Ladle into bowls ormugs.

Garnish with finely chopped fresh tomato, red capsicum, onion and cucumber, andeven some little pieces of toasted bread.

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PAELLA

INGREDIENTS

3 tbsp olive oil1 onion, finely chopped1 red capsicum, chopped1 large tomato, peeled and chopped2 garlic cloves, crushed300g chicken breast fillet, diced200g calamari, diced300g Spanish Calasparra rice (allow about 80g per person)750ml fish stock10 strings of saffron2 tsp Spanish paprika1 blue swimmer crab, divided into 4 pieces4 large green prawns8 fresh mussels12 fresh pippies200g peas100g roast capsicum1/3 cup chopped parsley

DIRECTIONS

Heat oil in the paella pan over medium heat. Add onion, capsicum, tomato, garlic,chicken and calamari. Add rice and stir for 1 minute. Stir in stock, saffron andpaprika.

When the stock is boiling and rice grains begin to swell, add crab and prawns.

Cook over medium heat for about 10 minutes until the stock has reduced and therice has begun to swell. Push the mussels and pippies into the rice and cook untilthe shells open. Finally add the peas, strips of capsicum and parsley and leave it forfive more minutes on low heat.

Note:- Grind the saffron thread with some salt in a mortar and pestle until it is like a finepowder. It will help to distribute it through the paella evenly giving a better colourand flavour to the finished dish.- The perfect time to add the seafood to paella is when enough of the stock hasbeen absorbed to allow the rice to be seen.- Do not stir the paella during main cooking.

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SAINT JACOBO

San Jacobo - Spanish version of cordon bleu - Serves 4

INGREDIENTS

4 pork loin medallions (150gr each)Thyme leaves4 slices jamón4 slices mahón cheese

Flour for coating2 eggs, lightly beatenBread crumbs made from day-old breadOil for frying

DIRECTIONS

Cut through the middle of each medallion and open out like a little book. Flattenslightly with a meat mallet. Season with a little salt and some of the thyme leaves.Top with jamon and cheese. Close over and seal by lightly tapping with a meatmallet.

Dust lightly with flour, dip into beaten egg and then coat with the breadcrumbs.Preheat oven to 180°C.

Pan fry gently on both sides then finish in the oven for about 10 minutes untilcooked through. Drain on paper towel and serve on top of some of the Asadillo (Seerecipe under Vegetable dishes).

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TORTILLA DE PATATAS (POTATO OMELETTE)

INGREDIENTS

250ml (1 cup) olive oil4 medium-sized potatoes, peeled, quartered and thinly sliced6 eggsSalt

DIRECTIONS

Heat the oil in a large frying pan and gently fry the potatoes until almost soft,stirring from time to time so that they don't burn on the bottom of the pan. Drainthe potatoes in a colander to get rid of the excess oil. The potatoes should be softbut not crisp. Remove oil from pan.

Beat the eggs in a bowl and season with salt. Add the potatoes, mix well and checkseasoning.

Heat the frying pan on a moderate heat. Pour in the potatoes and eggs and shakethe frying pan from time to time so that the omelette doesn't stick to the bottom.

Once the bottom of the omelette has set turn the omelette by placing either a flatplate on the frying pan and quickly turning over. Gently slide the omelette back intothe frying pan and continue cooking, once again shaking the pan from time to timeso that it doesn't stick to the bottom.

When omelette has set slide out of pan onto a plate to serve.