October 2021 - July 2022 - Murdoch books
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October 2021 – July 2022
Contents
AT THE TABLE
5
HOME AND FAMILY
21
HEALTH AND
WELLBEING
27
PERSONAL
TRANSFORMATION
AND SELF HELP
35
BACKLIST 45
INDEX 75
SALES CONTACTS 78
Jane Morrow is the Publishing Director of Murdoch Books. Her bestselling and internationally award- winning list champions exciting new voices, innovative design and deep expertise across topics including food, sustainability, personal development, health, family and ideas-based non-fiction. Upcoming titles include Low Tox Life Food, The Bricktionary, Chinese-ish and The Space Between the Stars. janem@murdochbooks.com Corinne Roberts is a publisher with a career spanning 30+ years in Lifestyle publishing, shaping books for both local and international markets, commissioning titles and publishing internationally – particularly in food, health, personal development and wellbeing. Upcoming titles include Taste Tibet, The Nutmeg Trail, Around the Kitchen Table, Food Intolerance Handbook and I Didn’t Do the Thing Today. corinner@murdochbooks.com
At the Table
6 O C TO B E R 2 0 2 1 – J U LY 2 0 2 2 At t h e Tabl e 7
Everything I Love to Cook Low Tox Life Food
Neil Perry Alexx Stuart
Sixteen years since the publication of Neil Perry’s What are the best foods to put in your shopping basket
groundbreaking bible for home cooks, The Food I Love, for your health and for the planet? Is it necessary to cut
comes a bookend to that masterwork: Everything I Love out meat and go organic? Who can afford it anyway?
to Cook. Neil’s influence on the food culture of Australia Bestselling author of Low Tox Life and ‘ultimate
and internationally has been profound: inspiring us to try gentle activist’ Alexx Stuart clears a path through
new flavours, and tirelessly supporting the producers the rules so stridently laid down by proponents of
who sustainably grow the food we love to eat. particular diets. Questioning how your food is grown
Now he revisits legendary dishes from his flagship is the key to unlocking dependence on a broken food
restaurants like Rockpool Bar & Grill, modern classics system and to finding easy and delicious answers
and favourites he – and we – can’t get enough of. With to that daily conundrum: what’s for dinner?
464 pages
tips and techniques to set you up for success every 304 pages
Low Tox Life Food is packed with inspiration and
hardback time, covering everything from basic knife skills to the paperback stories from regenerative farmers; checklists for what
260 x 200 mm art of barbecuing, dressing a salad and mastering a 230 x 170 mm to ask about the produce you buy; ways to afford better
131,000 words roast dinner. 89,000 words choices; and 80 of Alexx’s most requested recipes for
9781922351562 AU Whether you want the perfect steak sandwich, a 9781760525798 AU budget-friendly, easily adaptable meals without waste.
9781911668244 UK 9781911632894 UK
southern Thai-style chicken curry or classic tiramisu, If you want to feel more certain and hopeful about
$59.99 (£30.00) $36.99 (£18.99)
here are more than 230 recipes you’ll love to cook. the future of food and our planet, this book is for you.
October 2021 AU & UK October 2021 AU (January 2022 UK)
ABOUT THE AUTHOR: ABOUT THE AUTHOR: 20 ways to jazz up your greens and love them
Prawn, tomato, nectarine and hazelnut salad
Neil Perry AM is arguably Australia’s Alexx Stuart’s passions run
SERVES 4 Ripe tomatoes and nectarines make a killer combination in 1 Steam or sauté them and squeeze fresh lemon juice over.
16 large cooked prawns, peeled
summer: at the peak of their season, both are deliciously sweet, 2 Combine spinach and zucchini (courgette) in a frying pan with eggs for a healthy
especially when matched with the natural sweetness of prawns. green-egg scramble.
and deveined
The sharpness of lime offsets all the sweetness, and the mellow
2 heads of witlof (chicory) – red, white 3 Add some crispy pan-fried nitrate-free bacon for a delicious flavour and
most influential restaurateur. His
richness of crushed hazelnuts and hazelnut oil is pretty hard to
wide and deep. She founded
or a combination – leaves separated, crunch burst.
beat, though you can of course just use olive oil. The cos and
washed and dried
witlof contribute freshness and crunch. 4 Throw left-over herbs and wilted greens into a blender with lots of olive oil, garlic,
2 heads of baby cos lettuce, leaves
separated, washed and dried
lemon juice and pine nuts to make a delicious pesto to drizzle over your meals.
2 tablespoons hazelnut oil Place the prawns in a large bowl. Roughly tear the witlof and baby cos 5 Sauté them and scatter chilli flakes over the top for some heat.
Steam or sauté and Make a healthy Add some crispy pan-fried
impact on dining in the restaurant the online community and
Juice of 2 limes leaves and add to the bowl. Season to taste with salt and pepper. 6 Sprinkle with some dulse flakes for a nutrient boost and an umami flavour. squeeze lemon juice over green-egg scramble nitrate-free bacon
2 yellow-fleshed nectarines
Drizzle with the hazelnut oil and lime juice, adding a little at a time 7 Roast broccoli with olive oil, lemon juice and sea salt for a crunchy change.
2 vine-ripened tomatoes, cored
and tasting as you go to achieve the right balance. 8 Add a garlicky flavour with fresh crushed garlic or ground garlic powder.
½ cup (75 g) hazelnuts, roughly chopped
Small handful of flat-leaf parsley leaves, Cut the cheeks off the nectarines and thinly slice each cheek. Cut the 9 Bake kale into chips and season with lemon juice, chilli, salt, vinegar or a fancy
and at home has been indelible – education hub Low Tox Life
finely shredded tomatoes into wedges. spice blend.
Sea salt and freshly ground pepper
Arrange the nectarines and tomatoes on four plates. Divide the salad
10 Add fresh herbs like sage, parsley, coriander (cilantro), dill or basil for pops
leaves and prawns between the plates, placing them gently around the of flavour.
fruit. Sprinkle with the hazelnuts and parsley and serve. 11 Turn a basic zucchini (courgette) into zucchini fritters (page 204).
12 Scatter fresh goat’s cheese or blobs of nut cheese on top for a cheesy change.
through establishing iconic venues in 2010. Alexx’s international
Variations
13 Sauté them and add pine nuts and currants for a Middle Eastern side dish.
Any crustacean would work well here – crab, lobster or bug meat would
be great.
14 Cook spinach, silverbeet (Swiss chard) or collard greens until wilted, then add
garlic, onion and a few splashes of cream or coconut cream to make a creamy
Try this with fragrant white peaches or nectarines. When stone fruit is
green side dish. Season to taste.
in season, it can be hard to choose!
such as Rockpool, Rockpool Bar bestselling book Low Tox
15 Coat green beans in olive oil and pan-fry them with fresh garlic and lemon.
16 Mash up or blitz an avocado with tahini, olive oil, lemon juice, salt and pepper
until quite smooth. Stir kale or greens through for a delicious side dish. Turn left-over herbs and Scatter fresh goat’s Sprinkle with some
17 Wrap cooked mince, chicken or tempeh in large lettuce cups rather than bread. wilted greens into pesto cheese on top dulse flakes
18 Roast brussels sprouts with olive or coconut oil, and top with a dressing of miso
& Grill, Spice Temple, Rosetta and Life and her podcast by the
paste, sesame oil and tamari for an Asian side dish. Just mix 1 tablespoon each
of miso paste, sesame oil and tamari in a bowl, adding 1 tablespoon maple
syrup if you want a sweet kick too, and toss the roasted brussels sprouts through
before serving.
Jade Temple to his long-running same name have supported
19 Sauté zucchini (courgettes) or brussels sprouts with leafy greens and red onion
in olive oil in a frying pan and top with a sprinkling of nuts and seeds, a drizzle
of olive oil, a blob of hummus, if you likem, and a squeeze of citrus juice or drop
of your favourite vinegar.
Good Weekend column. Neil has millions in achieving their
20 Steam or pan-fry leafy Asian greens such as bok choy. Drizzle with sesame oil,
scatter with some sesame seeds and mix in a teaspoon of miso paste.
138 139
been creating menus for Qantas personal, home and planet
79 Low Tox Life Food Sauté and 3top
Chapter withstarts
Change nutswith us
Sauté and scatter with
flakes
chilli flakes Bake kale into chips
since 1997, continually redefining
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their dining and service. He has run after speaker and consultant
My bestest
Ricotta tortelli with raw tomato and basil sauce roast potatoes
PA G E 2 5 6
A FA R M E R ’ S
I first started making this from the River Café 30 cookbook,
a community meal program, Hope
Roasted garlic,
to organisations committing to
SERVES 4
1 quantity of enriched pasta dough
published to mark the restaurant’s thirtieth anniversary. All the
recipes are so simple and beautiful, but just as in the restaurant
Market herb and apricot
chicken tray bake
feast
(page 147) PA G E 2 5 5
itself, the ingredients must be the very best and in season. They
Sea salt and freshly ground pepper
cut the dough into ravioli (and so can you if you want to), but here
Finely grated ricotta salata (salted
I make tortelli, which is that classic lolly-wrapper shape. This raw
Delivery, since March 2020 which change for good – whether it’s
ricotta) or pecorino, to serve
tomato sauce is only for summer, when vine-ripened or heirloom MENU FOR 6
For the filling tomatoes are off the sweetness charts; otherwise, serve the tortelli
750 g (1 lb 10 oz) ricotta with a cooked tomato sauce instead, such as the one on page 344.
Freshly grated nutmeg, to taste Starter
Chicken livers on sourdough
aims to feed the disadvantaged who
To make the filling, season the ricotta with nutmeg, salt and pepper to
a focus on people’s health or
For the raw tomato and basil sauce
5 very ripe, summer tomatoes, cored and taste, and mix together well.
seeds removed, finely chopped
Start putting the dough through the pasta machine, gradually lowering
Main
10 basil leaves Roasted garlic, herb and
the setting; take it through on the lowest setting twice to get the sheet of
100 ml (3½ fl oz) extra virgin olive oil
pasta as thin as possible. Lay the pasta sheet on the bench and cut it in apricot chicken tray bake
Juice of ½ lemon
have been severely affected by the the planet’s.
half lengthways, then cut the halves into 8 cm (3¼ inch) squares.
Place a teaspoonful of the filling towards the bottom right-hand corner
Sides
of a square and carefully brush the other three sides of the square with My bestest roast potatoes
Fresh goat’s
a damp pastry brush. Roll the bottom right-hand corner over and into Fresh goat’s cheese, leafy local cheese, leafy local
the middle of the square; continue to roll it over flat, then press the sides greens, seasonal fruit
greens, seasonal fruit and
pandemic. In 2021 he opened a new
down with the edges of your hands or your index fingers. You should have and classic dressing
classic dressing PA G E 2 5 7
a little parcel reminiscent of a Minties wrapped sweet. Repeat with the
remaining squares.
Dessert
Lightly flour the tortelli and spread them out on the bench to dry for
Burnt honey semifreddo with
10 minutes, turning them occasionally so they dry evenly.
restaurant, Margaret, named after his
seasonal fruits
Meanwhile, for the sauce, simply combine all the ingredients.
Cook the tortelli in plenty of boiling salted water for 5 minutes or until
cooked through. Remove with a slotted spoon and divide between four
plates. Very gently warm the tomato sauce and spoon over the tortelli,
mother which showcases many of the
then serve with ricotta salata or pecorino.
Tip
This type of ravioli or tortelli is best made on the day you wish to serve it,
or alternatively it freezes well (see page 156).
dishes contained in Everything I Love Variation
You can fill this pasta with anything you like: roasted mashed pumpkin
(squash) is amazing, especially with either crushed amaretti biscuits
or crushed almonds through it. Serve with finely grated parmesan and
Chicken livers
on sourdough
PA G E 2 5 4
to Cook. This is Neil’s tenth book.
spoonfuls of the nut-brown butter on page 159.
162 PA STA 252 Low Tox Life Food Chapter 4 Let’s cook: Feasts of well-farmed plenty 253
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8 O C TO B E R 2 0 2 1 – J U LY 2 0 2 2 At t h e Tabl e 9
Festive The Dessert Game
Julia Stix Reynold Poernomo
Whether you’re making nibbles to serve with drinks Got a sweet tooth or someone to impress? Level up
for friends; planning your holiday season menu; or your dessert game with tried-and-tested recipes from
baking heartfelt gifts for loved ones, the anticipation modern-day MasterChef legend Reynold Poernomo.
of Christmas and the excitement of Advent bring Perfect your Butter Cake, Curd Tart or Crème Caramel
out the cook in everyone. From Jam Cookies and with Level 1. These are all the crowd pleasers and
Panettone, to nourishing Salmon and Potatoes, perfectly simple desserts for beginners or aficionados.
Pumpkin Wellingtons and a warming Ginger Punch, Kick it up a notch with Level 2, for swoon-worthy jar
here are 24 seasonal recipes to add festive desserts, the perfect oozy Lava Cake or The Ultimate
deliciousness to your celebrations and a personal Praline Tart. Step by step, Reynold shows how each
touch to your gift-giving. element is made so you can dream up your own
64 pages 208 pages
combinations and increase your confidence.
hardback paperback Are you an adventure cook? Or want to blow
185 x 160 mm 255 x 200 mm everyone’s minds? Level 3 is an access-all-areas pass
6,000 words 46,000 words to the signature dishes and secret recipes for White
9781922351852 AU 9781922351630 AU Noise, Onyx, Magic Mushrooms and more – these
9781911668343 UK 9781911668367 UK
creations need to be seen (and tasted) to be believed.
$24.99 (£10.99) $36.99 (£18.99)
The Dessert Game is everything you need for sweet,
October 2021 AU & UK November 2021 AU & UK
sweet victory at your place.
ABOUT THE AUTHOR: ABOUT THE AUTHOR:
TROPICAL PANNA COTTA JAR
S E RV E S 4
Julia Stix is a photographer and Reynold Poernomo is the creative Panna cotta is one of the first desserts I made back when I was fourteen, so this
is basically the very first signature dessert of mine! It’s derived from the Italian
classic and paired with tropical ingredients. At first sight the flavour pairings aren’t
P U M P KI N G N O C C H I
that special, but a few little touches, such as lime and saffron, go a long way to
food stylist, based in Germany. genius behind family business
making this a pretty and unique dessert.
with beetroot in sage butter PASSIONFRUIT CURD
200 ml (7 fl oz) strained fresh Combine the passionfruit juice and butter in a saucepan. Cook over medium heat
KOI Dessert Bar and the lovable
passionfruit juice until simmering.
SERVES 4 Preheat the oven to 200°C (400°F). Line a baking tray with 130 g (41⁄2 oz) unsalted butter
Meanwhile, whisk the eggs and sugar in a heatproof bowl until fluffy. Whisk in the
8 eggs
1 kg (2 lb 4 oz) pumpkin baking paper. Cut the pumpkin into 6 wedges. Place them hot passionfruit mixture. Place the bowl over a saucepan of simmering water and
20 g (3⁄4 oz) white (granulated) sugar
(winter squash) on the tray and bake for about 35 minutes. cook, stirring once every couple of minutes, until the mixture has thickened.
finalist in MasterChef’s 2020 Back
Transfer the hot curd mixture into a jug and blend with an immersion blender.
500 g (1 lb 2 oz) waxy Meanwhile, boil the potatoes in salted water until soft. Pass the curd through a fine sieve and place in the fridge for a few hours or
potatoes Drain, set aside until cool enough to handle, then peel and preferably overnight.
Salt mash or push through a potato ricer. Remove the pumpkin
Pepper from the oven. Once it has cooled and dried out, mash the
to Win where millions of viewers
pumpkin and add it to the potato. Season with salt, pepper, COCONUT PANNA COTTA
Fresh grated nutmeg
nutmeg and lemon juice to taste. Add the egg yolk and 4 gelatine sheets (titanium grade) Soak the gelatine in cold water to soften.
Lemon juice semolina and gently mix with a wooden spoon to make a 350 ml (12 fl oz) full-cream milk
Meanwhile, combine the milk, sugar and salt in a saucepan. Gently heat until
1 egg yolk smooth dough. Add a little more semolina if the dough is 150 g (51⁄2 oz) white (granulated) sugar
simmering, ensuring the sugar and salt are dissolved. Squeeze the excess water
were agog at Reynold’s relentless
too sticky. 1⁄2 teaspoon salt
4 tbsp semolina from the softened gelatine, add it to the pan and stir until dissolved and well
250 ml (9 fl oz) single (pure) cream
combined. Stir in the cream and coconut milk.
Plain (all-purpose) flour, Shape the dough into 2 cm (¾ inch) thick rolls, then slice 400 ml (14 fl oz) coconut milk
for dusting them into 2 cm (¾ inch) pieces. Use floured hands to shape Pour the panna cotta mixture into four 300 ml (101⁄2 fl oz) jars or small bowls
and refrigerate for 4 hours or until set.
500 g (1 lb 2 oz) cooked the pieces into balls, then gently flatten the balls with a fork.
pursuit of excellence. Reynold
beetroot Transfer the gnocchi to a tray dusted with flour. Cook the
gnocchi in batches in a saucepan of simmering salted water MANGO GEL
SAG E B U T T E R for 3 minutes or until they rise to the surface. Remove with
2 garlic cloves a slotted spoon and set aside to cool. Dice the beetroot. 300 g (101⁄2 oz) mango purée Combine the mango purée, sugar and lime juice in a blender. Blend in the agar.
50 g (13⁄4 oz) white (granulated) sugar Pour the mixture into a saucepan over high heat. Once the mixture comes to the
was named a finalist in the Gault
About 20 sage leaves Juice of 1 lime boil, allow it to boil for 10 seconds, then remove the pan from the heat.
For the sage butter, halve the garlic cloves and crush them
2 tbsp oil with the back of a knife. Cut the sage leaves into strips. Heat
3.7 g (1⁄8 oz) agar
Pour the mixture into a container and refrigerate for 10–15 minutes or until set.
2 tsp butter half the oil and butter in a frying pan over medium heat. Using an immersion blender, blend the jelly until smooth, then pass it through
10 basil leaves Fry the garlic and sage for about 5 minutes, then transfer a fine sieve. Transfer the gel to a piping bag and place in the fridge until needed. →
& Millau Pastry Chef of the Year
120 g (4¼ oz) shaved to a plate. Heat the remaining oil and butter and briefly fry
parmesan cheese the gnocchi. Toss the beetroot with the gnocchi, garlic and
sage. Sprinkle with basil and parmesan. Serve immediately.
14
awards in 2017, and was listed in
106 LEVEL 2 LEVEL 2 107
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same year. His boundary-breaking
creations have attracted a
L EG O F LAM B
with soft goat’s cheese and herb salad
collective following of over
a million on social media.
Rinse the oregano, pat dry and pick off the leaves. Peel the SERVES 4
garlic. Combine the oregano, garlic, lemon zest, salt and 1 bunch oregano
1 tbsp of the olive oil. Pound the mixture to a paste using 5 garlic cloves
a mortar and pestle. Add the remaining oil and mix well.
Zest of 2 lemons, grated
Pierce the leg of lamb all over with the tip of a sharp knife and 1 tsp sea salt
rub with the herb paste. Transfer to a large resealable plastic 90 ml (3 fl oz) olive oil
bag, seal tightly and leave to marinate in the refrigerator for
½ leg of lamb (deboned
at least 3 hours or overnight, turning occasionally.
and butterflied)
Remove the lamb from the refrigerator and allow it to come 200 g (7 oz) soft goat’s cheese
to room temperature. Preheat the oven grill (broiler) to the
highest setting. Cook the lamb for 15 minutes each side, HERB SA LA D
then set aside to rest for 10 minutes. 2 bunches of herbs, e.g. basil,
mint, coriander (cilantro)
For the salad, wash the herbs and rocket, then shake or spin or parsley
dry. Chop coarsely and place in a bowl. Combine with olive
1 cup (50 g) rocket
oil and lemon juice, to taste. Season with salt and pepper.
Olive oil
Thickly slice the lamb and serve it with the herb salad and Juice of 1 lemon
crumbled goat’s cheese.
Salt
Pepper
51
LEVEL 3 161
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10 O C TO B E R 2 0 2 1 – J U LY 2 0 2 2 At t h e Tabl e 11
Fairytale Cooking Firepit Barbecue
Alexander Hoss-Knakal Ross Dobson
Rediscover your favourite childhood fairytales with As an experienced chef and food writer – and a dab
Fairytale Cooking, then head to the kitchen to create hand with the barbie tongs – Ross Dobson knows a
your own culinary wonderland. thing or two about cooking with fire, on a firepit with
Deliciously enticing recipes take you on a journey a simple grill or hotplate. Ross shares tips on the best
through Little Red Riding Hood’s mysterious forests; wood to use; foolproof instructions to tame the flame
across The Snow Queen’s glittering landscapes; and and make the heat last; advice on how to prepare food
into the ocean’s depths with The Little Mermaid, where for the grill; marinades for tenderising and adding
the menu has a distinct seafood theme. From richly flavour; plus ideas for delicious butters, salsas, dips and
aromatic Spiced Lamb on Polenta fit for the sultan’s breads. With recipes that are simple to prepare and fun
palace in Aladdin, to an opulent Hazelnut and Chocolate to cook, Firepit Barbecue includes over 90 dishes for
208 pages
Parfait from the king’s ball in Cinderella – here are 208 pages
chicken, fish, pork, beef, lamb, vegetarian meals and
hardback 60 recipes, created specifically with the home cook in paperback AU vegetables. Try the Fragrant Chicken Parcels for a
265 x 200 mm mind and designed to inspire you to cook and to dream. hardback UK healthy mid-week family dinner, Whole Baby Trout
43,000 words Fairytales featured: Little Red Riding Hood; Aladdin; 255 x 200 mm with Lemon and Dill for Sunday lunch or Spicy Beef
9781922351913 AU Cinderella; The Little Mermaid; Beauty and the Beast; 43,000 words Kebabs for a cruisy Friday night feast with friends.
9781911668398 UK 9781922351906 AU
and The Snow Queen.
$39.99 (£20.00) 9781922616029 UK
November 2021 AU & UK $35.00 (£18.99)
December 2021 AU (April 2022 UK)
ABOUT THE AUTHOR: ABOUT THE AUTHOR: HONEY HOISIN CHICKEN .......................... 14
BUCCANEER CHICKEN SKEWERS........... 17
PIRI PIRI SPATCHCOCK .............................. 40
FIREPIT CHICKEN CHICKEN AND
Born in Vienna, Alexander Ross Dobson is the author of OTHER POULTRY
WITH GREEN OLIVE SALSA VERDE ........ 43
CHILLI CHICKEN BLT .................................... 18
CHILLI YOGHURT CHICKEN ..................... 44
Saddle of venison with FRAGRANT CHICKEN PARCELS ............... 21
HARISSA CHICKEN....................................... 45
TANDOORI CHICKEN
carrot purée and cep mushrooms
Hoss Knakal now lives in many bestselling cookbooks,
WITH CHEAT’S GARLIC NAAN ................... 22 GREEN CURRY CHICKEN ........................... 46
THAI BARBECUED CHICKEN .................... 49
LEMONGRASS AND
LIME LEAF CHICKEN .....................................25 CHICKEN WITH
Serves 4 For the carrot purée, peel and mince the ginger. Peel and finely JALAPENO BUTTER ....................................... 50
CHIMICHURRI CHOOK .............................. 26
Klosterneuburg, Austria.
dice the carrot. Halve and juice the orange. Add the ginger,
including Fired Up, King of the
INGREDIENTS carrots, orange juice and cream to a small saucepan and season CHINATOWN DUCK SHANKS ....................53
BLACKENED BIRD ......................................... 29
with salt and nutmeg. Bring everything to the boil, cover and
CHICKEN SHAWARMA ................................ 54
For the carrot purée: simmer until soft over a low heat, about 15 minutes. Blend QUAIL WITH PEANUT AND
1 piece fresh ginger until smooth with a hand-held blender. THAI HERB PESTO ......................................... 30 KERALAN CHICKEN ...................................... 57
(about 1 cm/½ inch)
He has studied with Werner Grill and Grillhouse (gastropub
300 g (10½ oz) carrots For the saddle of venison, preheat the oven to 120°C (235°F). LEBANESE CHICKEN COCONUT TENDERLOINS ......................... 58
1 orange Season the meat with salt. Finely crush the juniper berries and WITH TOUM ...................................................... 31 SWEET CHILLI AND
150 ml (5 fl oz) thin peppercorns in a mortar and pestle and rub the saddle of GINGER CHICKEN......................................... 59
(pouring) cream venison all over with the crushed spices. FESTIVE TURKEY .............................................32
Salt FIERY CHICKEN CHOPS ............................. 60
SPICED QUAIL WITH VIETNAMESE
Matt at the Hilton Vienna at home). Ross’ use of ingredients
Freshly grated nutmeg For the cep mushrooms, rinse the parsley, shake off any
LIME AND PEPPER DIPPING SAUCE .......35 CREOLE CHICKEN ........................................ 63
excess water and thinly slice the leaves. Clean and trim the
For the saddle of venison: mushrooms and cut them into 5 mm (¼ inch) slices. Heat the TERIYAKI AND BEER CHICKEN ............... 36
600 g (1 lb 5 oz) kitchen-ready olive oil in a frying pan. Add the mushrooms and fry until
saddle of venison (deboned) golden. Season with salt and toss with the parsley. LEMON CHICKEN, FETA
Salt AND HERB ROLLS ......................................... 39
Plaza; Michel Husser Le Cerf and cooking techniques draws
1 tsp juniper berries Meanwhile, heat the olive oil for the venison in a large frying
1 tsp black peppercorns pan. Add the meat and sear all over. Transfer the venison to a
2 tbsp olive oil baking tray and place inside the preheated oven (middle rack).
150 ml (5 fl oz) red wine Cook until medium rare, about 5 minutes. Meanwhile, deglaze
500 ml (17 fl oz/2 cups) venison the pan with the red wine and simmer to reduce. Stir in the
in Marlenheim, France; Hans influences from South-East Asia,
(or veal) stock venison stock and cranberries. Bring everything to the boil and
2 tbsp cranberries (from a jar) simmer again to reduce a little.
For the cep mushrooms: Cut the saddle of venison into slices and sprinkle with a little
2 parsley sprigs sea salt. Divide the carrot purée, mushrooms and sliced venison
200 g (7 oz) fresh cep among plates. Drizzle with the gravy and serve garnished with
Haas at Tantris in Munich, the Middle East, India and the
(porcini) mushrooms nasturtium leaves.
1 tbsp olive oil
Salt
Also:
Germany; and with Daniel Americas. He is a keen outdoor
Sea salt for sprinkling
Organic, unsprayed nasturtium
leaves for garnish
Boulud in New York. Since cooker, both on the barbecue and,
23
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1997, Alexander has been more recently, his firepit. Ross has
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The Little Mermaid The Little Mermaid
self-employed as a food established and operated several BLACKENED BIRD
stylist and recipe developer. award-winning cafes and
‘But you also need to pay me,’ said the witch, loves a good child, but he never thought of mak-
‘and I ask a steep price. You have the sweetest ing her his queen. ‘Don’t you love me best of all?’ This is the classic Cajun spice rub – a favourite in America’s southern states. The
voice of all down here at the bottom of the sea. the little mermaid’s eyes seemed to ask whenever dark colour comes from the spices being burnt. Always use chicken with the skin on
Surely you hope to enchant the prince with it, he took her into his arms. ‘Yes, you are dearest for this – it is the skin, rubbed with spices, that absorbs the intense firepit heat.
but it is your voice you must give to me. The best to me,’ said the prince, ‘because you have the
you have is what I want in exchange for my pre- kindest heart of all. And you remind me of a
restaurants in Sydney.
cious potion!’ ‘But if you take my voice away young girl I once saw but surely shall never find S E R VE S 4 Combine the Cajun rub ingredients in a small bowl.
from me,’ said the little mermaid, ‘what will again. I was on a ship that was wrecked. The 2 spatchcock (small chickens), Cut each spatchcock in half through its breastbone. Remove
I have left?’ ‘Your lovely form,’ said the witch, waves cast me ashore near a holy temple, where a about 500 g (1 lb 2 oz) each the cartilage in the breastbone and cut off the wing tips. Pat
‘your weightless motion and your eloquent eyes. girl rescued me. I only saw her twice. She would Lime wedges, to serve dry with paper towel.
All these will serve you well in enchanting a hu- be the only one I could ever love, but you are so
man heart. Or have you lost courage? Stick out like her that you almost replace her memory in my CAJUN RUB Rub spice blend all over the spatchcock and put the pieces
your little tongue, and I shall cut it off. I’ll have thoughts. She belongs to the temple, so my good 2 tablespoons smoked paprika in a snug-fitting non-metallic dish. Refrigerate for at least
my payment, and you’ll get fortune sent you across my 3 hours, or overnight if you like.
1 teaspoon dried oregano
your powerful potion.’ ‘So be path.’ ‘Alas, he does not know
1 teaspoon dried thyme Remove from the fridge 30 minutes before cooking.
it,’ said the little mermaid. that it was me who saved his
The sun had not yet risen life,’ thought the little mermaid. ¼ teaspoon cayenne pepper Your firepit is ready to cook on after about 2 hours of burning,
when she reached the prince’s ‘Yes, you are One day, it was announced 2 teaspoons sea salt flakes when the timber is charcoal black, has transformed into red
palace. The little mermaid that the prince was to marry hot coals about the size of golf balls, and the smoke has all
dearest to me,’ 2 garlic cloves, crushed
drank the fiery potion, and it the beautiful daughter of a but subsided. To test for heat, you should not be able to hold
2 tablespoons light olive oil
was as if a two-edged sword
sliced through her body. She
said the prince, neighbouring king. ‘I must the palm of your hand 5–10 cm (2–4 inches) above the grill
travel,’ he said to the little for more than 2–3 seconds. Replace the grill over the firepit
fainted. When the sun rose ‘because you mermaid ‘to meet the beautiful and give it around 10 minutes to heat up. (See page 9.)
above the sea, she awoke and princess. This is my parents’
felt a searing pain. But directly
have the kindest wish, but they cannot force me Lay the spatchcock, skin side down, on the edge of the grill,
in front of her stood the hand- heart of all.’ to bring her home as my bride. where the heat is less intense. Cook for 15 minutes. The skin
some prince. She cast down I cannot love her! She does not beyond words!’ he said to the little mermaid. on deck. The little mermaid remembered the should be darkened with a reddish tone from the paprika.
her eyes and saw that her fish resemble the lovely girl from ‘My fondest dream has come true, which I never first time she rose from the sea, when she had Turn over and cook for a further 15 minutes, or until the
tail had gone. Instead, she had the temple.’ dared hope for. You are sure to share my joy, for first watched such a joyful, sumptuous celebra- chicken is cooked through. Remove to a plate and loosely
the loveliest pair of legs a girl Next morning, the ship you love me more than anyone else.’ The little tion. She joined in the dance, floating above the cover with foil for about 15 minutes, but not too tightly –
could hope to have. But she was naked, so she sailed into the neighbouring king’s harbour. The mermaid kissed his hand, but inside she felt as if deck. Everyone cheered her – never before had you don’t want them to sweat and the skin to lose its
covered herself in her own hair. The prince asked princess was not there yet. People said that she her heart was breaking. she danced so wonderfully. Every step was like a crispiness under there. Serve warm with lime wedges.
her who she was and how she came to be there. was being educated at a holy temple far, far away, On the day of the wedding, the bride and sharp dagger cutting into her tender feet, yet she
She looked at him sadly with her deep blue eyes, where she was taught every royal virtue. Finally groom joined their hands, and their marriage was did not feel a thing, because there was a much
for she could not speak. So he took her by his the princess arrived. The little mermaid was curi- blessed. The little mermaid was clothed in silk sharper pain in her heart. She knew this would be
hand and led her inside the castle. Each step felt ous to see how beautiful the princess would be, and gold and held the bride’s train, but her ears the last evening that she would ever see him. The
as if she was treading on sharp needles and and she had to admit that she had never seen did not hear the festive music, nor did her eyes prince kissed his lovely bride, and hand in hand
knives, but she happily bore the pain, gliding anyone more exquisite than her. The princess’s take in the wedding ceremony. She only thought they went to their magnificent tent on deck.
along on the prince’s hand as lightly as a bubble. skin was clear and fair, and her smiling dark blue of the night ahead, when she would die, and of The little mermaid rested her arms on the
The little mermaid charmed everybody, eyes were veiled by long, dark lashes. everything she had lost in this world. ship’s rail and looked to the east. There she saw
especially the prince, who called her his little ‘It is you who rescued me when I was lying That same evening, the wedded couple went her sisters rise from the waves; they were pale,
foundling. She grew more dear to the prince with on the shore, half dead!’ exclaimed the prince aboard the ship. When night fell, colourful and their long hair no longer blew in the wind.
each day that went by, and he loved her like one and took his wife into his arms. ‘Oh, I am happy lanterns were lit, and the seamen danced merrily It had all been cut off. ‘We gave it to the witch
CHICKEN AND OTHER POULTRY 29
42 43
MB_Firepit_internals_final.indd 28 22/6/21 2:02 pm MB_Firepit_internals_final.indd 29 22/6/21 2:02 pm
Firepit BBQ Text SI 21-07-26 Cyan
Magenta
Yellow
Black p28
12 O C TO B E R 2 0 2 1 – J U LY 2 0 2 2 At t h e Tabl e 13
Thrifty Cooking The Comfort Bake
Country Women’s Association of Victoria Inc. Sally Wise
Let the collective wisdom of Country Women’s ‘Sally Wise is the Granny-We-All-Wished-We-Had.
Association of Victoria help create delicious meals In one book she’s compiled all the recipes you’ll ever
your family will love and show you how to make the need to bake. It’s as sumptuous as it is soothing.’
most of every grocery item in your pantry. This book Matthew Evans
is crammed full of money-saving tips; easy, tasty Life can be busy and tough and sometimes just a bit …
recipes; fresh food ideas for family dinners, snacks, meh. Baking is the perfect antidote to stressful times,
lunch box fillers; and economical ways to cook providing a double dose of solace: the contemplative
generously for a crowd. act of baking itself which tastes even better when
Want to know how to use up leftovers so no food shared or perhaps given away entirely.
is wasted? How about clever ways to fix common Savoury classics (including pies, quiches, breads
256 pages
problems in the kitchen and brilliant ideas for making 240 pages and focaccia – and the creamiest potato bake ever)
paperback the most of that glut of seasonal fruit or veg? Thrifty paperback with flaps sit proudly alongside a glorious line-up of sweet
178 x 140 mm Cooking has you covered and will revolutionise the 255 x 190 mm treats, including Maple Syrup Upside-down Banana
35,000 words way you shop, cook and eat by sharing the Country 52,000 words
Cake, and a supremely simple Whisky and Orange
9781922351999 Women’s Association of Victoria’s secrets of eating 9781922351937 AU
Chocolate Pudding.
$24.99 9781911668466 UK
well and saving money on your food budget. The Comfort Bake is all the invitation you need to
December 2021 $39.99 (£20.00)
March 2022 AU (April 2022 UK) nourish yourself and those you love with food that
warms the heart.
ABOUT THE AUTHOR: ABOUT THE AUTHOR: CAKES CAKES
German Apple Cake
The Country Women’s Basic Scone Recipe
Sally Wise OAM is a living Strawberry Shortcake ... cont'd
To prepare the filling
SERVES 6
60 g (2 oz) very soft salted butter,
plus 20 g (¾ oz) salted butter
This is an impressively moist cake and very easy to make. It is
filled with the flavour and crunch of apple slices and topped with
Association of Victoria Inc. legend of home cooking. She
When you are ready to assemble, use an electric mixer to whip the
extra a buttery cinnamon and sugar crust.
cream with the sugar until soft peaks form. With the motor running,
add the ricotta, yoghurt and lemon juice and whisk to a medium- 200 g (7 oz) white (granulated) This recipe is adapted from one given to me by an elderly
firm consistency. sugar, plus 1 teaspoon sugar extra German friend many decades ago. It had been handed down
MAKES ABOUT 20 1 egg through many generations of her family and was a great favourite.
To assemble
150 g (5½ oz) plain
was formed in 1928. It is a was the 2019 Tasmanian Senior
Place a little dab of the cream mixture in the centre of a large serving (all-purpose) flour
platter. Place one of the discs of pastry on this, then spread with a Preheat the oven to 160°C (320°F). Grease a round 18 cm (7 inch)
- 4 cups (600 g) self- Sift flour and salt, then mix all quarter of the strawberry jam and a third of the cream mixture.
½ teaspoon baking powder
cake tin, 7 cm (2¾ inch) deep, and line the base with baking paper.
raising flour
- a good pinch of salt
together with cream and milk.
Cut out and place on a tray,
HINTS FOR MAKING SCONES Trim the top of the cooled cake so it's level, then carefully slice the
cake in half horizontally using a serrated knife.
1 teaspoon ground cinnamon,
plus ½ teaspoon extra
Grease again.
Using hand-held beaters or a stand mixer, whisk together the 60 g (2 oz)
self-funded, non-party-political, Australian of the Year, and is
½ teaspoon ground nutmeg
(for flavour) bake in a hot (220–240°C) • Always treat your scone mixture with a ‘light hand’, don’t knead Spread one half with another quarter of the jam and sandwich the
½ teaspoon ground ginger
butter and sugar until pale and creamy, and then add the egg and
other cake layer on top. whisk until light and fluffy.
- 300 ml pouring cream oven approximately 12 minutes. the dough like you do a bread dough. ¼ teaspoon bicarbonate of soda In a separate bowl, use a large metal spoon to combine the flour, baking
Place the sandwiched cake on top of the cream-covered pastry disc.
- 300 ml milk When cooked and well risen, (baking soda) powder, 1 teaspoon of the cinnamon, the nutmeg, ginger and bicarb.
• 1 tablespoon cornflour added to each cup (150 g) of self-raising Spread the top with another quarter of the jam, then another third
the bottom of the scone will of the cream layer and finally top with the remaining disc of pastry. 300 g (10½ oz) green apples Add the dry ingredients to the butter mixture and mix to form a firm
flour helps to give a light texture to the scone.
non-sectarian organisation which known as ‘Tasmania’s favourite
(such as granny smith or golden batter. Stir the apples slices through. (You may need to use your hands
sound hollow when tapped. Spread this with the remaining jam. Top with the final third of the delicious), peeled, cored and to do this effectively.)
cream mixture. Finish by placing whole strawberries around the
• Use a cold stainless steel knife to mix as it helps with aeration. edge. Leave to stand, refrigerated, for at least 1 hour before serving.
thinly sliced
Spoon into the prepared tin and level out with the back of a
damp spoon.
• Dip the cutter in flour when cutting out the scones – never twist Bake for 30 minutes, or until a metal skewer inserted into the centre
aims to improve conditions for nan’ for her popular cooking
the cutter or you will end up with ‘leaning towers of Pisa’. comes out clean.
Leave to stand in the tin for 5 minutes, then turn out onto a wire rack.
• You may need to vary the amount of liquid as flours can vary. Melt the extra 20 g (3/4 oz) butter, then brush over the warm cake.
You need a soft dough not a stiff dough. Combine the extra cinnamon and sugar and sprinkle over the cake.
Serve warm or cold.
women and children and make school set in the picturesque
• Bake in a hot oven.
• When they come out of the oven, brush off any excess flour
from the outside of the scone (raw flour taste is unpleasant) and
wrap in a clean tea towel, which helps to keep them soft.
life better for families, especially • Never cut the scone in half with a knife.
Pull apart with your fingers. Derwent Valley, bestselling
those living in rural and remote cookbooks and decades-long
Australia. The Country Women’s regular spot on ABC Radio in
80 LIGHT MEALS SMOKO SMOKO LIGHT MEALS 81 60 61
Association of Victoria is actively Tasmania. When she is not
involved in ongoing campaigns running cooking demonstrations
FABULOUS FINISHES
Rhubarb Jelly Flan
to fundraise for those affected MAIN MEALS at food festivals or community
SERVES 6–8
whipped cream, to serve Rhubarb is a staple in our vegetable patch. While I make many
preserves with it, I also like to make this tasty flan for the
FOR THE BASE
grandchildren, who have a great liking for jelly. However, it is well
by drought and the recent events, or furnishing the local
1 egg
accepted anywhere by young and old alike.
170 g (6 oz) white This flan can be made a day ahead of time and pulled out of
(granulated) sugar
the fridge to serve as a centrepiece – pretty enough to impress any
180 ml (6 fl oz) milk friend or family member.
230 g (8 oz) self-raising flour I use preserved rhubarb pieces if I have them on hand,
bushfire emergency. work-from-home group, ‘The
80 g (2¾ oz) salted butter, otherwise I roast the rhubarb – it’s simple to do and the rhubarb
melted keeps its shape well.
FOR THE FILLING
300 g (11 oz) rhubarb stalks, To make the base
ends trimmed
Custard Club’, with innovative
Preheat the oven to 160°C (320°F). Grease a 23 cm (9 inch) fluted flan
20 g (¾ oz) white tin and line the base with baking paper. Grease again.
(granulated) sugar
Using hand-held beaters or a stand mixer, whisk the egg and sugar
85 g (3 oz) packet strawberry
together until light and fluffy. Add the milk, flour and butter and whisk
jelly crystals
briefly until the batter is smooth.
375 ml (12½ fl oz) boiling water
cakes, she can be found teaching
Pour the batter evenly into the prepared tin, smooth out and bake for
15–20 minutes, or until golden brown.
Leave to stand in the tin for 5 minutes, then turn out onto a wire rack
to cool.
To make the filling
locals, tourists, prisoners, young
Meanwhile, cut the rhubarb stalks into 2 cm (¾ inch) pieces.
Place in a baking dish with 60 ml (2 fl oz) of water and sprinkle with
the sugar.
Roast in the oven for 10 minutes, or until the rhubarb is just tender.
adults, children – anyone! – how
Set aside to cool.
Dissolve the jelly crystals in boiling water and then leave until cool
and just beginning to set.
To assemble
to turn simple ingredients into
Place the rhubarb pieces decoratively in the recess of the cooked
and cooled flan.
Spoon the partially set jelly on top and leave to set completely.
Serve with whipped cream.
comforting meals. 110
14 O C TO B E R 2 0 2 1 – J U LY 2 0 2 2 At t h e Tabl e 15
Saka Saka Around the Kitchen Table
Anto Cocagne and Aline Princet Sophie Hansen
A culinary and cultural journey through African cooking, A giftable and inspiring source book for easy-to-
south of the Sahara, with Anto Cocagne – a young chef integrate-into-a-busy-life projects and inspirational
from Gabon – showcasing authentic African cuisine ideas to bring more little moments of joy into our lives.
and 80 original recipes, including the best dishes from Around the Kitchen Table includes seasonal recipes,
Gabon, Senegal, Ivory Coast, Cameroon, Congo and creativity prompts, craft and seasonal planting and
Ethiopia. Interwoven throughout are interviews with garden ideas. This book delivers inspiration and
artists of African heritage who talk about what African encouragement on a daily basis – featuring ideas
food means to them. In addition to an introduction to for rituals, repetitions, family traditions, and small
the culinary principles, traditions and key ingredients and big ways to count the days. From the joy of
are numerous tips and advice for the home cook on sourdough starters to making your own Christmas
208 pages
how to cook these delicious dishes to perfection. 272 pages
wreath or the liberating act of morning journaling,
hardback paperback with flaps these are simple pleasures that will fill you up with
250 x 190 mm 240 x 170 mm goodness and encourage you to step even a little
36,000 words 45,000 words outside your comfort zone, grab a pencil and paper
9781922616074 AU 9781922351838 AU and start to draw.
9781911668459 UK 9781911668435 UK
$45.00 (£20.00) $36.99 (£20.00)
March 2022 AU (February 2022 UK) April 2022 AU (June 2022 UK)
ABOUT THE AUTHORS: ABOUT THE AUTHOR:
Born in Bamako, Mamani Keïta is an afro-pop Her electro-rock album Gagner l’argent
singer from Mali, belonging to the Madinka français, released in 2011 and produced by
Anto Cocagne is a Gabonese Sophie Hansen lives with her FEEDING THE ARTISTS
people group. Nicolas Repac, talks about issues such as
immigration, the economic crisis and politics.
She won the Bamako Commune prize for Best
Solo Artist at the 1982 Artistic Biennale, then In 2015, Mamani Keïta joined her fellow sing-
went on to join the Bamako District Orchestra, ers in the supergroup Les Amazones d’Afrique.
chef who studied the culinary family on a farm just outside
then the National Badema Orchestra. She Using their powerful and complementary
caught the attention of Salif Keïta, a famous voices, they rallied together to support the ROASTED CAPSICUM SAL AD
Malian singer, who took her to France in 1987 fight for women’s empowerment, especially ROASTED BEETROOT SAL AD WITH YOGHURT AND NIGELL A SEEDS
as a backing vocalist for his concerts. As in Africa.
backing vocalist for the most famous albino ASPARAGUS WITH TOASTED NUTS
In 2018, the group Arat Kilo, a French group
arts in France and the United of Orange in country New South
African singer, Mamani Keïta contributed to BAKED RICOT TA
with Ethiopian influence, invited Mamani
several of Salif Keïta’s albums (Soro, Ko-Yan,
Keïta and the American rapper Mike Ladd to
Amen) and tours. She moved to Paris in 1991, BANANA CAKE WITH COFFEE CARAMEL ICING
contribute to their album Visions of Selam,
but was unable to leave France as she didn’t
which mixes Bambara, Creole and English
hold a residency permit, so she continued
to take listeners on a journey across the
States before starting to work Wales. She teaches social media
to perform at her mentor’s concerts in main-
African continent.
land France. I’ve been cooking for Mum’s residential art classes for the past six
MAMANI KEÏTA
or so years. Groups of around twelve beginner or advanced artists
come to stay for five days and always seem to walk away fast friends
in Paris as a home chef and and content marketing to small
and full of inspiration, confidence and a car boot full of sketches
and paintings. My small role in all of this is to feed everyone.
I try to make sure the meals are not only tasty but also full of colour
consultant on African cuisine. businesses and producers via
The singer participated in various projects Mamani Keïta is not only one of the biggest and relatively healthy. No one wants to eat huge, rich meals three
combining African music and jazz (Hank voices in Mali, a singer who knows how to times a day for five days – that might drag down the creative juices
Jones and Cheick Tidiane Seck), but it was capture, seduce and electrify her audience, somewhat! This menu is a pretty good example of the kinds of
with her Electro Bamako album in 2002 that she also has imposing charisma and incredible
she started to make a name for herself and talent for musical open-mindedness, making lunches I make: a couple of salads, something warm (here it’s the
She is the artistic director of My Open Kitchen (podcast,
reveal the full extent of her vocal skills. She her an independent and dedicated artist. ricotta, but often I’d do a feta pie like the one on page XX or
performed a duet with musician/singer Marc a frittata, quiche, gratin or similar) and a cake to have with
Minelli on this project.
coffee before Mum starts lessons again in the studio.
In 2006, Mamani released the album Yelema
African Cooking magazine and e-course and workshops) and
in another collaboration, this time with I have learned to go for salads that are happy sitting at room
French guitarist, arranger and producer
Nicolas Repac and his long-time partner
temperature, then stretch them out with grains like pearl barley
Arthur H. Mamani’s unique voice is subtly or farro, and always serve them with a crusty loaf of bread and
highlighted by the music and Nicolas Repac’s a dish of salted butter. This is a good approach for picnics or
her ambition is to popularise is the author of A Basket by the
understated samples.
catering for any large number.
www.facebook.com/mamanikeitamusic
www.instagram.com/@mamani.keita
African cooking. 56
Door and In Good Company.
Aline Princet is a food Sophie’s mum, Annie Herron,
MAINS
photographer with many is a gifted artist, teacher and guide
illustrated cookbooks to NILE PERCH NYEMBWE at Art Gallery NSW, Australia.
her name.
DIFFICULTY: MEDIUM • PREPARATION: 30 MINUTES • COOKING: 45 MINUTES
INGREDIENTS PREPARATION
FOR 4 PEOPLE
Cut the okra in half lengthways and cut the spring onions into quarters.
100 g (3½ oz) okra
Heat the oil for deep-frying.
3 spring onions (scallions)
Oil for deep-frying
Clean the fish. Cut the fillets in half, season with salt and pepper and
coat with flour before deep-frying in the hot oil until golden. Drain the
1 kg (2 lb 4 oz) Nile perch, sea
fish pieces on paper towel.
bass or barramundi fillets
Salt and pepper Sweat the nokoss and 1 tbsp of the palm kernel pulp in a flameproof
casserole dish for 2 minutes. Add the shrimp powder and crabs and
Plain (all-purpose) flour,
cook, stirring constantly, for 5 minutes.
for coating
BE BRAVE! Don’t cover the paper entirely – leave gaps here and there to help
3 tbsp orange nokoss Add the remaining palm kernel pulp, season with salt and pepper BEING AN ARTIST establish the crest of a wave, sky or some other patch of light.
(see p. 27) and simmer over low heat for 10 minutes.
IS ABOUT JUST
Beach watercolours
Work out the position of the white waves and keep them white.
400 g (14 oz) palm kernel pulp
(see tip p. 96)
Add the okra, spring onion and whole chillies, cover and simmer GIVING IT A GO. In watercolour, you work from light to dark, putting your darkest
for 10 minutes. Add the fried fish pieces and some water, if needed, colours and shades in last, and always protecting your lights.
1 tbsp dried shrimp powder and simmer for 10 minutes.
300 g (10½ oz) crabs (velvet Use lots of different greens, blues, browns and sandy colours, and
To serve, remove the fish pieces, crabs and vegetables from the MATERIALS: METHOD:
crab), halved let them flow together. Have fun getting the water watery! Embrace
casserole. Briefly whisk the sauce, then pour it into a serving dish
2 green chillies • Small watercolour kit Set up camp in a shady spot. When painting outside, don’t have any accidents and turn them into something else. If there’s something
and add the fish, crabs and vegetables. Decorate with a few baby
Baby spinach leaves
your white paper in direct sunlight as the glare is hard on the you really don’t like in your picture, don’t worry away at it trying to
spinach leaves and serve with steamed tubers. • Paintbrushes (see Note)
eyes. Before you put brush to paper, look around, make a frame make it right, move somewhere else on the page and put something
• A few postcard-sized sheets of with your hands, close one eye and find your scene. really bright in another spot to attract attention.
Note: One round-point
watercolour paper (300 gsm)
Mix a slurry of soft, light grey (a bit of brown and a bit of dark size 12 brush is sufficient The only really straight line you want is the sea horizon, which must
• Paperclips blue) on your palette lid, then water the colour down. (acrylic or nylon). A bigger be straight to anchor the painting. Think about composition and the
paintbrush like this is very rule of thirds we talked about on page XX. It’s also nice to have a strong
• Something to lean on and Look for the distinguishing elements of the scene in front of you.
versatile as long as it comes vertical or diagonal in your painting to anchor it horizontally – a tree
clip your paper onto Squint to cut out the detail and just see the shapes and blocks of
to a good point. Look after or a lighthouse, a fisherman with a long rod or a boat with a tall mast,
colour. Roughly paint those shapes onto your paper with the grey
• Paper towel your brush because it’s your or even a beach umbrella (just don’t put this feature in the middle of
wash. If you get something wrong, you can always wet the paper,
greatest ally! Bring the hairs the picture).
• A full water bottle and a jar lift off the paint with paper towel and start again. Be brave!
back to a point when you’re
or small bowl Being an artist is about just giving it a go. This painting doesn’t have to be a masterpiece. Even if your first
finished and try to keep the
attempts aren’t amazing, a little watercolour is a lovely way to record
CHEF ANTO’S TIP Work your picture from front to back – paint what’s in front of point intact in the plastic
and remember a day out. Art, like everything, takes time and practice.
Nyembwe is called ‘sauce graine’ in the Ivory Coast and is made from the pulp of the oil palm kernel. In the you first (for example, the beach, the reeds) and work back to tube it came in. A rigger
The more you do, the better you get. Relax into it and have fun.
Congos, it’s called ‘moambé’ and ‘banga soup’ in Nigeria. This sauce is also a wonderful accompaniment the horizon. Don’t worry about painting in the sky (unless it’s brush is also great for
to meat and smoked fish. a cloudy day with lots of shapes or colours to tackle). painting fine lines. Annie
106 114 PROJECT BUTTERCUP SUMMER SUMMER ROAD TRIP 115
16 O C TO B E R 2 0 2 1 – J U LY 2 0 2 2 At t h e Tabl e 17
Taste Tibet The Nutmeg Trail
Julie Kleeman and Yeshi Jampa Eleanor Ford
Nourishing, simple, seasonal food that heals as well What do Indian garam masala, Lebanese seven spice,
as fuels: this way of eating might be popular today, French quatre epices, Moroccan ras el hanout and
but it has been traditional in Tibet for over 8,000 years. Middle Eastern baharat have in common? It’s nutmeg,
Taste Tibet is a collection of over 80 recipes from the which lends its bittersweet, fragrant warmth to them
Tibetan plateau written for today’s home cook. Create all. Eleanor explores the use of spices in cookery,
comforting soups and stews, learn the secrets of hand- looking at their flavour profiles and how they can
pulled noodles, and everything you need to know about be used, combined and layered – how some bring
making and eating momo dumplings – Tibet’s legendary sweetness, others fragrance, heat, pungency,
culinary export. Award-winning food writer Julie sourness or earthiness. There are 80 spice-infused
Kleeman and Tibetan cook Yeshi Jampa interweave recipes in this collection from Sri Lanka, Macau, Iraq,
256 pages
stories of Yeshi’s childhood in Tibet and the shared 256 pages
Laos, Sulawesi, Malaysia, India, Indonesia, Thailand,
hardback love of food that brought them together. They reveal hardback Vietnam, Singapore, China and Hong Kong. Interwoven
240 x 190 mm nomadic Himalayan food culture and practices, including 240 x 190 mm with the recipes are stories that explore how spices
61,000 words mindful eating and communal cooking – a way of life that 58,000 words from across the Indian Ocean – the original cradle of
9781922351449 AU celebrates family, togetherness and respect for food. 9781922351531 spice – have, over time, been adopted into cuisines
9781911668428 UK $49.99 (£25.00)
around the world.
$49.99 (£25.00) May 2022 AU & UK
April 2022 AU (March 2022 UK)
ABOUT THE AUTHORS: ABOUT THE AUTHOR:
Royal saffron paneer
Julie Kleeman studied Chinese at Rice and Stir-Fries The recipes in this chapter are a celebration of all the vegetables and other
ingredients that Yeshi learned to cook with as a child. In the valleys of eastern
Tibet, where he grew up, there was always a good deal of variety. This section
showcases some of the dishes he enjoyed from a young age, plus a few others Eleanor Ford is a food writer and a Shahi paneer India
he has picked up along the way.
Serves 4
Cambridge University and lived in cook who loves to travel. Her first Mughal kitchens must have been exquisite places,
the air scented with the saffron, flower waters and
cardamom used to suffuse their rich, creamy
Heat the oil in a pan and cook the onion until
soft and golden. Add the tomatoes, cardamom,
cloves, turmeric and chilli powder. Season with
Beijing for many years, where she book, Samarkand, co-written with
foods. Here is a derivative of one of the courts’ jaggery and salt. Bring to a simmer and cook for
most celebrated dishes, silky-soft morsels of fresh 15 minutes.
cheese cloaked in a sumptuous, sweetly spiced
Meanwhile, cut the panner into bite-sized cubes
tomato cream with the merest thread of heat.
and put in a bowl. Pour over boiling water, cover
Delicate and divine.
worked as the Chief Editor of the Caroline Eden, was named a ‘2016
and set aside for 10 minutes to soften. (There is no
need to soak if you are using homemade paneer.)
1 tablespoon neutral oil Toast the saffron in a dry pan for just a few
1 onion, finely chopped moments, you want to wake it up not scorch it. Tip
Oxford Chinese Dictionary. Book of the Year’ by The Guardian
400g (14oz) ripe tomatoes, blended, or good into a small bowl and crush to a powder with the
tinned tomatoes, finely chopped back of a spoon. Add a tablespoon of hot water
4 green cardamom pods, bruised and leave to infuse.
2 cloves
When you are ready to serve, drain the paneer and
1 teaspoon ground turmeric
add it to the hot pan of spiced tomato. Simmer for
Yeshi Jampa grew up in Tibet, and Food52’s Piglet. It also won
1 teaspoon Kashmiri chilli powder, plus extra
2 minutes. Stir in the saffron infusion, rose water
to serve
and all but a dribble of the cream. Warm through.
1 teaspoon grated jaggery or sugar
1 teaspoon fine sea salt Serve with the reserved cream, white dripped lacily
450g (1lb) paneer on saffron yellow, and a red dusting of chilli powder.
herding livestock and learning the Guild of Food Writers award
1/4 teaspoon saffron
1 teaspoon rose water or kewra (screwpine) water
125ml (1/2 cup) thick (double) cream Eat WItH
Roti or paratha and other Indian dishes. Pictured
here with Every week tomato lentils (page xx).
to cook inside a yak hair tent. for ‘Food and Travel’ in 2017. Her
Panch phoron bitter greens pair well with the sweet
creaminess. Heat a little oil, add 1 teaspoon of
panch phoron (page xx), sizzle briefly, then stir-fry
blanched greens in the spiced oil.
Julie and Yeshi own and run second book, Fire Islands, won
the Taste Tibet restaurant and two Gourmand World Cookbook tHE nUtMEg traIl 102
festival food stall, which is a awards, was winner of ‘Food and
Guardian and BBC Good Food Tofu Drink Book of the Year’ in 2020
with Pak Choi Serves 4
Top Ten pick, and a finalist in the In Tibetan Buddhist monasteries and nunneries inside Tibet and in India there are a large number
of Tibetans who follow an entirely vegan or vegetarian diet. Here tofu and pak choi, both non-native
foods to Tibet, have been lovingly embraced, and they have also become standard fare in households
at the Edward Stanford Travel
‘Best Street Food or Takeaway’ Writing Awards, and was awarded
throughout the region. In Yeshi’s hometown area, villagers grow so many different varieties of pak choi,
each with its own unique flavour or texture, that they have run out of names for them. Outside Tibet,
we take what we can find – and if you can’t get your hands on pak choi at all, you can substitute with
green beans or even spinach and this dish will taste just as delicious. For the tofu, make sure you buy
firm or extra firm; this dish will not work with Japanese-style silken or soft tofu, which crumbles very
category in the 2021 BBC Food ‘Regional Cookbook’ first prize at
easily. Enjoy with Giant fluffy sharing bread (see page 177) or basmati rice.
300 g (101/2 oz) firm tofu Drain the tofu and slice it into finger-sized strips. Cut the pak choi in
3 bunches of pak choi, about half crossways on the diagonal, then rinse thoroughly and set aside
and Farming Awards. The Guide of Food Writers
300 g (101/2 oz) in total in a bowl of cold water.
The
2 tablespoons cooking oil Heat the oil in a wok over a high heat for 1–2 minutes. If you want
1 small dried red chilli – optional some chilli in this dish, now is the time to add it: throw the chilli in
2–3 large garlic cloves, thinly sliced whole and let it brown (watch it closely, as it can quickly burn), then
2 teaspoons light soy sauce add the garlic. If it starts to spit, turn the heat down a little. When the
Awards in 2020.
2 teaspoons sesame oil garlic has browned, add the tofu and leave it to cook for a couple of
1 teaspoon Chinkiang black vinegar minutes – you want to let it brown slightly before moving it. Move the
Pinch of salt – optional tofu carefully, so that it doesn’t break apart, and let it brown on the
other side for another few minutes. Keep gently stirring the tofu until
VEGAN it is golden on both sides – this will take at least 5 minutes.
fiery
Lift the pak choi out of the water and into the wok. Any water on its
leaves will help to steam the pak choi and add juices to the dish. Stir
in the soy sauce, sesame oil and Chinkiang vinegar. You might want to
add a pinch of salt to taste. Turn the heat down to medium-high and
stir gently for 2 minutes or until the pak choi is tender.
88 Taste Tibet | Rice and Stir-Fries Rice and Stir-Fries | Taste Tibet 89
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