Tweet Cooking with Sheridan 050112Here’s a terrific way to use leftover panettone from Christmas and New year celebrations. The recipe is from the 2012 Paesanella Calendar which photographer Andrew Payne and I put together recently. Place the blueberries and half the raspberries in a bowl. Combine 1 tablespoon Grand Marnier and 1 tablespoon sugar. Pour [...]
Tweet This recipe is from my new book, The Cook’s Garden (NH$49.95). It’s perfect to serve on cool spring nights, or for lunch in the garden, and you can add other vegetables such as sweet young peas and sliced button mushrooms. Freshly chopped spring herbs are also a good addition. The rice should always be [...]
Tweet This wonderful Italian pasta dish is cheap to make and makes a very satisfying meal served with a mixed green leaf salad and crusty bread. You’ll find it on the menu at Signorelli Gastronomia, Pyrmont, Sydney. Clean the vongole by immersing them into water with the flour for 30 minutes. Rinse well and drain. [...]
Tweet On a bleak winter’s day, nothing can beat this tasty Italian vegetable soup. In a large pan, sweat the onions, garlic and bacon in the oil until onions and garlic are softened – be careful not to let them brown. Add the celery, carrots, potatoes, zucchini and peas and cook until vegetables are softened. [...]
Tweet Here’s a hearty soup recipe from a new collection of Tuscan recipes, simply called “Tuscany” (Phaidon). Ribollita literally means ‘re-boiled’ and is a method of using up stale bread and left over vegetables or beans as a soup. In some areas of Tuscany, ham fat and bacon rind are also added to the vegetables. Put [...]
Tweet An utterly delectable dessert, served at Bells Restaurant, Killcare. “If people are making it at home and don’t want to make the gelato and sorbetto, they can buy good quality from the shop and assemble,” advises chef Steve Manfredi. “The praline is easy to make and lasts well if put in an airtight container [...]
Tweet Flavoured with red wine and Italian sausages, this is a terrific dish to serve on a cold winter night. Heat oil in a large heavy-based saucepan or frying pan. Add onion, celery and pancetta. Cook until vegetables are soft. Remove sausage skins, add sausage meat to pan and cook until no longer pink. Add [...]
Tweet One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival. To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves [...]
Tweet “Here’s a quick and easy way to dress pasta with huge flavour,” says chef Guy Grossi. “It uses fresh ripe tomatoes bursting with flavour. When heated, the tomatoes release their juices forming a luscious coating for the pasta. The pasta has a little ‘chew’ to it which creates texture and depth”. Wash and core [...]
Tweet This tasty dish which I enjoyed recently at Ostaria Da Rioba in Venice is cheap to make and makes a very satisfying meal served with a mixed green leaf salad and crusty bread. Baby clams or pippies are equally good. Wash the clams under running water then put in a bowl covered with water [...]
