Thursday, June 26, 2008

Rice or Risoni

Risoni is a rice-shaped pasta traditionally used in soups. It is also referred to as orso, which means barley in Italian. Risoni, or orso, is available from supermarkets and food stores along with other dried pastas.

I first found it when holidaying at the home of my mum's former catering partner in WA. I was cooking field mushroom risotto and she produced it as an alternative to arborio rice. I was about halfway through my chef's apprenticeship, had never come across risoni before and was dubious.

However, she assured me she used it all the time and that I should cook it exactly the same way I would cook risotto.

The result was excellent and I've never looked back - mushroom risoni has become a Strode family staple. I prefer the mouth feel of risoni to rice and it is much more forgiving than arborio.

The following recipes Osso bucco, gremolata and risoni pilaf, Pumpkin, bacon and sage risoni and Vegetable and risoni soup are just a few examples of how to use risoni, although the possibilities are endless. I'm even keen to experiment with a sweet risoni pudding.

Jane Strode

Posted at 10:47 AM | Comments 0

Wednesday, June 11, 2008

Sharp and tart, things to do with Rhubarb

Sharp and tart, rhubarb's lip-smacking qualities perfectly partner a good dose of sugar in these warm desserts.

Posted at 10:18 AM | Comments 0

Friday, May 16, 2008

Best pizza toppings?

Out of all the countries I've visited, Italy is where I have spent most time and it's always close to the top of the holiday home wish-list.

When I was four, my parents and I travelled through Europe in a campervan for six months. I celebrated my fifth birthday on the Italian-Swiss border. I'm sure the scenery was beautiful but all I remember was that Dad smashed a Fanta bottle (a special birthday treat) on the road and I was devastated.

My mother's dream was to wake in Venice with her family when she turned 50 and we were happy to oblige.

In my mid-20s, I spent six weeks touring Italy with two girlfriends. We stayed in Siena for a week and each morning I would walk into the town centre, drink a macchiato and eat a huge piece of panforte and think how perfect life was.

We hope to rendezvous with Jeremy's family from Britain in a rambling Tuscan farmhouse and watch the kids run wild when we next venture overseas.

Feed the yeast and you'll eat your dough

Bread and pizza dough won't rise effectively unless the yeast is properly activated and all yeast needs is food and moisture plus warmth. To feed yeast, mix it with sugar, then add warm water.

Test the water temperature before you add it: blood heat is about right. If the water is too cold or warm this will reduce yeast activity or kill it altogether. Once the yeast, sugar and water are mixed in a bowl, leave it in a warm place for about 10 minutes. Bubbles should form on the surface, indicating the yeast is active and ready to use.

What do you think the best toppings are? Are you a purists or willing to push the pizza boundaries?

Posted at 4:54 PM | Comments 1

Thursday, April 10, 2008

Stephanie's suggestions for lemons, what are yours?

Much more than a last-minute dressing for fish or sliced into a gin and tonic, lemons make lip-smacking preserves and pickles.

Posted at 5:01 PM | Comments 0

Thursday, April 10, 2008

Coffee - The wonder bean, where is the best?

Coffee is a subject close to my heart. My appreciation for it coincided with beginning my chef's training. When every aspect of the dining experience is taken seriously, a high standard for coffee is of great importance.

Posted at 3:12 PM | Comments 1

Monday, February 25, 2008

One-pot wonders

What wonders one pot can hold; a whole, nutritious meal cooked and sometimes served in one pot, perfect for the busy lives many of us lead. Then there's the bonus of less washing up to do at the end.

Of the many one-pot possibilities, we have chosen three dishes with different cooking times: one meat, one seafood and one vegetarian. A longer cooking time requires more forward planning but, once in the oven, it gives you time to leave the kitchen and do other things.

Our three to get you started are Paella, Lamb and pea hotpot, and for the vegetarians a Lentil and sweet potato curry.

What are your one-pot favourites?

Posted at 10:34 AM | Comments 0

Thursday, February 7, 2008

Taste good, smell good, look good - figs add style and flavour to sweet and savoury dishes.

Taste good, smell good, look good - figs add style and flavour to sweet and savoury dishes.

There were fat purple figs in the markets before Christmas at a special-occasion price. Is the season very early, I wondered, because of the drought? Some fig trees crop twice, a smaller one early in the summer and the main one several weeks later. I hope this means the season will extend for many more weeks.

Fig trees are hardy and notoriously difficult to eradicate. They can reappear from basal suckers after severe frost or fire or even poison. Fig-tree owners will probably have to share their luscious crop with the birds unless they want to net the tree or bag the fruit. Owners of large trees often have fruit to share and this is the time to make fig jam.

I have written more about the varieties of fig available in Australia in The Cook's Companion. My favourite is the White Adriatic, a smaller fig with a green to amber skin and strawberry-red flesh.

This fig is usually available until the end of February. Fig-loving friends prefer the Black Genoa, with deep-purple skin and dark-red pulp.

Because the fruit is so delicate, it should be picked or bought and eaten as soon as possible. If it is slightly underripe, the stem end will ooze a sticky latex sap that can irritate the skin. Figs can be cooked at this stage. If they are to be eaten fresh, store them in a cool spot (not the refrigerator) on a wide paper-lined plate with stems facing up for a day to fully soften.

Figs are marvellously versatile in sweet and savoury dishes. There is the classic combination of thin slices of prosciutto with sliced fig. They are also excellent with triple cream or full-fat cheeses such as gorgonzola. Figs eaten fresh can be peeled or not, as you prefer.

Arrange peeled, quartered, ripe figs in a shallow dish, sprinkle with sugar and a little brandy (or green Chartreuse) and leave for two hours. To serve, spoon over some softly whipped cream and shavings of the very best dark chocolate.

Many varieties have thin skins. To cook these figs, leave the skins on so they don't collapse.

Whole small figs can be dipped in a yeast batter and deep-fried. Drain very well and sprinkle the fritters with cinnamon mixed with castor sugar. Or arrange them in a buttered dish with a little wine and bake to accompany grilled duck, as in the recipe below.

And don't ignore the leaves. Apart from looking beautiful on a cheese platter, fig leaves can be oiled and used to wrap a chunk of fish for the oven or barbecue. The leaves will char and smoulder and give off an aromatic, coconut scent and the fish within will be super-moist. But don't eat the leaves - they don't taste great.

Vino cotto, or vincotto, used in the following recipe, means "cooked wine" and is made by concentrating grape juice and sharpening it with wine vinegar.

Posted at 5:09 PM | Comments 0

Wednesday, January 16, 2008

Everyone loves a boiled corn cob smothered in butter, share your favourite corn recipes with us

Everyone loves a boiled corn cob smothered in butter, but grating the kernels produces some surprisingly 'sweet' savoury dishes too. Share your favourite corn recipes with us

Posted at 11:13 AM | Comments 0

Wednesday, January 16, 2008

These are the salad days, share your favourite Summer salad recipes.

Share your favourite Summer salad recipes

Posted at 10:43 AM | Comments 0

Monday, December 17, 2007

Share your Christmas day with us

For Jeremy and me, enjoying a meal is intrinsically linked to time spent with friends and family.

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Monday, December 17, 2007

A mere Trifle, where anything goes...share your recipes.

Every family seems to have its own idea of the perfect trifle, and there is much to consider.

Posted at 10:55 AM | Comments 0

Wednesday, November 28, 2007

Share your Summer favourites

First hint of summer

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Wednesday, November 28, 2007

Favourite Italian dishes? Share yours.

Inspired by a trip to Perugia, these recipes are a twist on traditional Italian dishes.

Posted at 10:02 AM | Comments 0

Thursday, November 15, 2007

Kids in the kitchen, what are your kids favourite recipes to make?

Children develop a taste for good food when they grow and cook their own, writes Stephanie Alexander.

Posted at 9:44 AM | Comments 0