Shima aji with pomelo and avocado

Shima aji with pomelo and avocado Shima aji with pomelo and avocado My friend is my new must-visit when in Hong Kong. Would you ask for the shima aji with pomelo and avocado recipe so I can make it back in Australia? Ingredients Serves 4 Prep time: 30 mins Cooking time: 5 mins – 250 gm piece of sashimi-grade kingfish. – 1 sheet kombu (about 15cm x 20cm), thin. – enough to wrap around kingfish (see note). – 1/8 pomelo, peeled and segmented. – 1 ripe avocado, cut into 5mm…

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Masala carrot cake

Masala carrot cake Masala carrot cake I’d love to make Shirni Parwana’s masala carrot cake for our next birthday party. Ingredients Serves 12 Prep time: 30 mins Cooking time: 1½ hrs – 360 gm coarsely grated carrot (about 2 carrots). – 360 gm (12/3 cups) caster sugar. – 250 gm (12/3 cups) wholemeal flour. – 200 ml vegetable oil. – 200 gm eggs (4 large), at room temperature. – 70 gm (1/3 cup) sultanas. – 70 gm (½ cup) pistachios, coarsely chopped. – 2½ tsp baking powder. – 2 tsp…

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Pork ja-jiang mian noodles Asian Foods Australian Foods 

Pork ja-jiang mian noodles

Pork ja-jiang mian noodles Pork ja-jiang mian noodles NOODLES Chopsticks from Pure and General. Copenhagen pendant light from Great Dane Furniture. All other props stylist’s own. Ingredients Serves 4 Prep time: 25 mins Cooking time: 15 mins – 5 ml vegetable oil, plus extra for bowls to taste. – ½ onion, finely chopped. – 2 garlic cloves, finely chopped. – 1½ tsp finely chopped ginger. – 400 gm coarsely minced pork. – 1 tsp caster sugar. – 100 ml chicken stock or water. – 3 tsp chilli bean sauce (see…

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Gnocchi with lap cheong

Gnocchi with lap cheong Gnocchi with lap cheong GNOCCHI Serving bowl and spice dish from Batch Ceramics. Napkin from Hale Mercantile Co. Cutlery from The DEA Store. Pourer from Country Road. Table (used throughout) from Life Interiors. CAKE Plate from Mud Australia. Studio Arhoj cups from Luumo Design. Replica Thonet chair from Matt Blatt. All other props stylist’s own. Ingredients Serves 4 Prep time: 1 hr Cooking time: 1 hr 40 mins – 1 kg Dutch cream or sebago potatoes (about 5 large). – 50 gm grated parmesan. – 2…

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Twice-Baked Soufflés

Twice-Baked Soufflés Twice-Baked Soufflés The idea of baking a soufflé and letting it fall, or at least deflate slightly, before rebaking sounds oxymoronic. But in fact this method of making individual soufflés—on the small side, since they are so rich—and then rebaking them surrounded by a sauce creates a delightful first course. Here’s how it goes: You make a basic soufflé mixture that is heavier than usual because of more béchamel. It bakes in individual ramekins until well risen but is left a little underdone. All of this can be…

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Cheese Soufflés

Cheese Soufflés Cheese Soufflés If drama is important, the soufflé mixture should fill to the rim of the dish, and you will need to fit an aluminum foil collar, also buttered and floured or dusted with cheese, around the dish to prevent the expanding and stillliquid mass from spilling over the sides. Making a soufflé collar is a bit of a nuisance and can be avoided if you fill the soufflé dish no more than three-fourths full. Ingredients – 2 tablespoons butter, room temperature, for dishes, plus 1 tablespoon if…

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Bean and Mussel Salad

Bean and Mussel Salad Bean and Mussel Salad You can also make this salad with clams or cockles. The trick, which is what makes this salad outstanding, is to use the steaming liquid from the mussels to cook the beans. To turn this salad into a luxurious main course, add pieces of cooked lobster or crab or sections of octopus. Ingredients – 4 pounds small cultivated mussels. – 2 shallots, peeled, minced. – 1 cup dry white wine. – 2 cups borlotti or cannellini beans, rinsed, soaked for 4 hours…

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Bean and Parsley Salad

Bean and Parsley Salad Bean and Parsley Salad Cooked beans make lovely salads, especially when seasoned with lots of fresh parsley and lemon juice. When olive oil is added such salads become distinctly Italian, but Mexican variations can be made by adding diced tomatoes, chopped chiles, lime juice, and cilantro. Ingredients – Plain beans, cooked. – 8 tablespoons extra virgin olive oil or more to taste. – Leaves from 1 bunch parsley, chopped very fine. – 3 tablespoons lemon juice, or more to taste. – Salt. – Pepper. Instructions Step…

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Plain Beans with Butter or Olive Oil

Plain Beans with Butter or Olive Oil Plain Beans with Butter or Olive Oil Beans are best simply boiled and, if being served hot, lightly buttered or flavored with extra virgin olive oil. A nice variation is to toss the hot beans with herb butters, such as parsley butter or chervil or chive butter. Virtually any dried bean will work for this recipe. Part of the fun of cooking beans is experimenting with all the (sometimes brightly colored) varieties. Ingredients – 2 cups dried beans such as great Northern, navy,…

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Pasta or Rice Salad Asian Foods Foreign Food 

Pasta or Rice Salad

Pasta or Rice Salad Pasta or Rice Salad Cold leftover pasta is a perfect medium for other ingredients, such as leftover chicken or seafood. The sauce for the salad can be as simple as some extra virgin olive oil and a little vinegar, or it can be slightly richer and contain an egg yolk (turning it into a mayonnaise) or crème fraîche. Celery provides contrasting crunch, and capers deliver notes of bright savor and tang. Here’s an example of what you can do, but the idea is to improvise rather…

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