Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
In a pickle
If you want to pickle your own fish or cucumbers, it’s essential your jars and lids are properly sterilised before sealing to avoid spoilage. Preheat the oven to 120°C and line a baking tray with a clean tea towel. Wash the jars and lids in hot soapy water, then place in a large saucepan of cold water and bring to the boil over high heat. Reduce the heat to medium and simmer gently for 10 minutes. Using metal tongs, carefully remove the jars and lids from the water and place upside down on the lined tray. Place in the oven for 15–20 minutes or until dry. Alternatively, place the jars and lids in the dishwasher and run on the hottest cycle. This is a good option if you’re using rubber seals or plastic lids. As a rule, hot preserves should go into hot jars and cold preserves into cold jars.
A simple "net" made by drizzling egg across a skillet or griddle in a net-like pattern. The Eggnets can then be rolled around any kind of sweet or savoury filling.