Fish balls in masala (fish kofte)
Fish balls in masala (fish kofte) | Bangladeshis love their fish, which, traditionally, are collected from the fresh waters of lakes, ponds, estuaries and rivers. The fish are cooked in thousands of different ways, with kofte or "meatballs" being just one of them. Tahmima, a renowned novelist, whose first novel, A Golden Age, caused a well-deserved sensation, lives in London and loves to cook Bangladeshi food, often following her mother's recipes. This is a dish she and her mother
Dover sole with lime & ginger
Dover sole with lime & ginger | This recipe is a very versatile one, and would work just as well with a variety of fish. Any sweet, meaty white fish, such as hake, cod and John Dory would make a good alternative, or you could try sea bass or bream fillets if you want a lighter option. If you’re using bass or bream you can skip the oven stage, and simply fry them in the pan: start them off skin-side down, then cook for a few minutes on the flesh side.
Corn in a cup (elote en vaso)
Corn in a cup (elote en vaso) | Think the combination of chargrilled corn and butter can't be topped? Try adding fresh lime juice, creamy queso fresco and homemade chipotle crema. This recipe's all the rage at Melbourne's Chingón Cantina.
Bubur cha-cha | Many countries in Southeast Asia have a variation of this colourful and textural dessert and this recipe includes sago, sweet potato and taro. Taro are brown-skinned tubers covered in rough ridges – their flesh comes in various colours but is often white flecked with purple. You can find them at Asian grocery stores.
King's chicken curry
King's chicken curry | This chicken curry by Peter Kuruvita isn't your average curry thanks to the addition of a small piece of sandalwood. "The recipe was found on an old palm leaf and transcribed into a book called Food of the Ancient Kings" says Peter. While in Sri Lanka it's possible to source fresh sandalwood, a few drops of pure sandalwood oil will give the same unique flavour.
Coeur a la crème d'anjou with raspberries
Coeur a la crème d'anjou with raspberries | This delicate dessert made with fresh soft cheese is a speciality of Gabriel’s native home of Anjou in France. The coeur or "heart" is moulded in a special heart-shaped porcelain dish that is perforated with holes to drain off the excess moisture of the cheese. (A colander can be used as an alternative, although you won’t end up with the same pretty shape.) The cheese traditionally used in this recipe is fromage blanc, but quark, which is more…
Cold soba salad with shrimp
Cold soba salad with shrimp | I came across this recipe [adapted from Aida Mollenkamp] on Twitter of all places. And I say that with a dash of surprise because of the limited amount of time I spend there these days. It was good fortune to see the link when I did, because it made for a very satisfying meal, and one I look forward to making again. (I also love her trick of poaching the shrimp in the same pot while the noodles are cooking!) A few minor recipe tweaks ensued, mostly due to the…
Chargrilled corn and lima bean salad with mango and mojo criollo
Chargrilled corn and lima bean salad with mango and mojo criollo | This colourful, flavourful recipe from South America is a must-try this summer. Chargrilled corn, lima beans and fresh mango make up the salad, which is topped off with a chilli kick and zesty dressing. And to save time, you can always use canned beans.
Zucchini and cheese flan (flan de courgettes au Saint-Marcellin)
Zucchini and cheese flan (flan de courgettes au Saint-Marcellin) | Stage 13 – Saint Etienne/Chamrousse: The creamy, flavoursome Saint-Marcellin cheese is a really popular French soft cow’s milk variety and is much used in cooking. This recipe for savoury flan is perfect served with a fresh, crisp salad on the side.
Poached trout with hollandaise sauce (truite au bleu hollandaise)
Poached trout with hollandaise sauce (truite au bleu hollandaise) | Stage 18: Annecy Today French chef, Gabriel Gaté, talks about the food served around the region of Lake Annecy. Top French chef, Philippe Mouchel, poaches a Fresh-water Trout with Herbs and shows us how to prepare a Hollandaise Sauce. Respected sommelier, Christian Maier, informs us there is no better match for a poached trout than an Alsatian Riesling.For more Tour news visit the Tour de France website at tdf.sbs.com.au…
Prosciutto-wrapped quails stuffed with ricotta, sage and green olive
Prosciutto-wrapped quails stuffed with ricotta, sage and green olive | Despite the fact I don’t like chicken that much, I do have a special fondness for quails, maybe because they’re small and cute. In this recipe I wrap them in prosciutto to protect the flesh and give them a lovely salty and crispy coat.
Pork rib broth with soft rice noodles
Pork rib broth with soft rice noodles | There is a lot of love that goes into making this recipe for Vietnamese pork rib broth. Try to allow time to marinate the pork ribs overnight and be sure to simmer the broth gently. Sprinkled with chilli and pepper, topped with fresh herbs and finished with lime this dish is warm and comforting but fresh at the same time.