A classic French recipe for Duck Confit, or Confit de Canard, which are duck legs slowly cooked in duck fat until meltingly tender, and then pan fried until the skin is crispy and golden. Recipe with step-by-step photos. Duck Confit (Confit de Canard) Confit de Canard is a classic dish found in many Parisian bistros, and it is a dish which my mother-in-law likes to serve whenever we visit. After one of our
A quick and easy marinade for Roast Lamb Racks with Lemon and Garlic which takes just a few minutes, perfect for busy weeknights and entertaining. The lamb is first cooked on the stove and finished off in the oven for perfectly cooked and tender meat. Roast Rack of Lamb As an Australian, lamb features a lot on our menu at home and I particularly love cooking with lamb racks. You don’t have to
These Brussels Sprouts with Chestnuts and Pancetta take only 15 minutes to cook, making it the perfect side dish! Recipe with step-by-step photos. Brussels Sprouts For me, Brussels sprouts is an essential side dish at Christmas. It happens to be an ingredient which is abundantly in season from about autumn and well into the late winter, and I try to cook with it often during this time of the year, although it really
This Hot and Sour Soup is a Chinese restaurant classic which takes only 30 minutes! Chinese New Year As a child, my mother went to great lengths each year to prepare a Chinese New Year feast which could feed our entire neighbourhood. The menu always featured a sticky rice cake filled with mung beans and pork, a Chinese Turnip Cake, endless platters of spring rolls (egg rolls), roast pork with gorgeously seasoned crackling – all served with fresh
A deliciously tangy Keralan Fish Curry with Lemon Rice which is easy to make and takes only about 30 minutes to cook! Forever Summer With spring just around the corner, my thoughts have been turning to more light and fresh meals. A cookbook which I frequently turn to during the warmer months is Nigella Lawson’s Forever Summer (re-titled as Nigella Fresh in the US).
I have long been a fan of Nigel Slater, his books having been instrumental in my initial forays into the kitchen, along with Nigella Lawson and, dare I say it, the Australian Women’s Weekly. One of my favourite cookbooks would have to be Appetite, a hefty book filled with amazingly delicious recipes but provided in a manner that encourages the cook to develop some intuition in the kitchen. Rather than call for, say,