Keep up to date with the latest recipes from SBS Food. http://www.sbs.com.au/food http://www.sbs.com.au/food/recipe/13822/Turkish-ice-cream-dondurma http://www.sbs.com.au/food/recipe/13822/Turkish-ice-cream-dondurma Thu, 09 Feb 2012 16:53:19 +1100 http://www.sbs.com.au/food/recipe/13820/Turkish-sausage-and-baked-eggs-sucuklu-yumurta http://www.sbs.com.au/food/recipe/13820/Turkish-sausage-and-baked-eggs-sucuklu-yumurta Thu, 09 Feb 2012 16:45:13 +1100
To make dressing, whisk together pomegranate molasses and oil in a bowl.

Drizzle salad with dressing, season with salt and pepper, and toss gently to combine. Scatter over walnuts to serve.

* Pomegranate molasses is available from delis and Middle Eastern food shops.]]> http://www.sbs.com.au/food/recipe/13818/Green-olive-salad-yesil-zeytin-salatasi http://www.sbs.com.au/food/recipe/13818/Green-olive-salad-yesil-zeytin-salatasi Thu, 09 Feb 2012 16:24:50 +1100
To prepare eggplants, using a vegetable peeler, peel 4 alternate strips from eggplant skins; this will ensure it remains taught when cooking. Remove stems, then scoop out flesh using a manakra or apple corer, leaving a 1cm-thick shell. Season, then spoon in stuffing, tapping eggplants on a work surface and pressing down on stuffing with the back of a spoon. Place in a single layer in a large, wide, shallow pan. Spoon over tomatoes, add lemon juice and stock, and scatter with the remaining mint and dill. Season eggplants, cover with a cartouche, then cover with a lid. Place over low–medium heat and cook eggplants for 10 minutes each side or until tender. Turn off heat. Set aside for 10 minutes.

Carefully transfer eggplants to a platter and spoon over the pan juices. Serve with yoghurt, if desired, and green olive salad.

* Biber salcasi, available from selected delis, is a thick, deep-red paste made from red peppers and salt.

* Coarse burghul, available from selected Middle Eastern food shops, has a larger grain than regular burghul. Each grain is about half the size of a rice grain.

Drink 2009 Stonier Pinot Noir ($28)]]> http://www.sbs.com.au/food/recipe/13816/Stuffed-eggplant-patlican-dolmasi http://www.sbs.com.au/food/recipe/13816/Stuffed-eggplant-patlican-dolmasi Thu, 09 Feb 2012 16:09:19 +1100
Meanwhile, to make manti filling, place lamb, onion, 2 tbsp parsley and 1 tsp each salt and pepper in a bowl and, using your hands, mix until well combined.

Heat remaining 80ml (1/3 cup) oil in a large frying pan over low–medium heat. Add mint and chilli, and stir for 1 minute or until fragrant. Transfer to a small bowl and keep warm, leaving 2 tbsp infused oil in the pan. Increase heat to medium–high, add the garlic, sugar and tomatoes, and cook for 5 minutes or until slightly thickened. Season with salt and pepper. Set aside.

Roll out a piece of dough on a lightly floured work surface until 2mm thick and cut into 4cm squares. Place ½ tsp lamb filling in the centre of each square, then using a wet pastry brush, lightly brush the edges. Bring each corner together to meet in the centre and press the edges together to seal and form a pyramid-shaped dumpling. Place on a lightly floured tray. Repeat with remaining dough and lamb filling.

Meanwhile, bring a large saucepan of salted water to the boil. Cook manti, in batches, for 3 minutes or until cooked through and floating on the surface. Remove with a slotted spoon and transfer to pan with tomato sauce. Heat over low–medium heat and gently toss to coat manti in the sauce.

Divide manti and sauce among bowls. Drizzle with yoghurt, and mint and chilli oil, and sprinkle with sumac to serve.

* Sumac, available from supermarkets, is a tangy, Middle Eastern spice often used in marinades, salads and dressings.

Drink Little Creatures Pale Ale ($3.50) or 2007 Guigal Côtes du Rhône ($20)]]> http://www.sbs.com.au/food/recipe/13814/Lamb-dumplings-with-yoghurt-and-sumac-manti http://www.sbs.com.au/food/recipe/13814/Lamb-dumplings-with-yoghurt-and-sumac-manti Thu, 09 Feb 2012 15:55:43 +1100
Heat a large saucepan over high heat. Add mussels and 60ml (¼ cup) beer and cover. Cook, shaking pan, for 1 minute or until shells have slightly opened. Drain, remove mussels from shells, then drain on paper towel.

Fill a deep-fryer one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Meanwhile, using an electric mixer, whisk egg whites to stiff peaks. Place self-raising flour in a large bowl, then gradually whisk in remaining 270ml beer, then egg whites. Place plain flour in a separate bowl. Season. Working in 3 batches, dust mussels in seasoned flour, shake off excess, then coat in batter. Fry for 2 minutes or until golden, then remove with a slotted spoon and drain on paper towel. Whisk batter between each batch to aerate.

Season mussels and serve with tarator, scattered with extra dill.

Drink Raki and beer can be served with this dish, but also try a 2010 Brokenwood Hunter Valley Semillon ($23), a 2010 Andrew Thomas Braemore Semillon ($27) or the Taltarni Sparkling Brut ($19).]]> http://www.sbs.com.au/food/recipe/13812/Fried-mussels-with-tarator-midye-tava http://www.sbs.com.au/food/recipe/13812/Fried-mussels-with-tarator-midye-tava Thu, 09 Feb 2012 15:44:59 +1100
Heat a large frying pan over medium heat. Spread both sides of bread with butter, then cook, in batches, for 2 minutes each side or until golden.

Place toasts in a single layer in roasting pan. Spoon over most of the cherry syrup, reserving a little to serve, then spoon over cherries. Bake for 15 minutes or until bread is well soaked and heated through.

Divide cherry bread pudding among plates, spoon over sour cream, scatter over roasted almonds and drizzle with remaining cherry syrup to serve.]]> http://www.sbs.com.au/food/recipe/13810/Cherry-Bread-Pudding-visneli-ekmek-tatlisi http://www.sbs.com.au/food/recipe/13810/Cherry-Bread-Pudding-visneli-ekmek-tatlisi Thu, 09 Feb 2012 15:36:09 +1100
Bring 1L water to the boil in a pan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water.

Meanwhile, place cassava, sugar, 125ml (½ cup) coconut cream and 600ml water in a large saucepan over high heat. Bring to the boil, stirring to dissolve sugar. Reduce heat, bring to a simmer and cook, stirring occasionally, for 15 minutes or until cassava is soft and mixture has slightly thickened. Add tapioca and bananas, and stir constantly for 10 minutes or until bananas have started to break down. (Stir constantly otherwise the tapioca will sink to the bottom of the pan and burn.) Add remaining 125ml (½ cup) coconut cream and 1½ tsp salt, and simmer for a further 2 minutes or until thickened.

Divide among bowls or glasses. Drizzle with sweetened coconut cream and scatter with peanuts and sesame seeds to serve.

* Tapioca and cassava are available from Asian food shops.

Drink 2007 Michele Chiarlo Nivole Moscato D’Asti, Piemonte, Italy]]> http://www.sbs.com.au/food/recipe/13808/Tapioca-pudding-with-cassava-and-banana-che-chuoi-chung http://www.sbs.com.au/food/recipe/13808/Tapioca-pudding-with-cassava-and-banana-che-chuoi-chung Thu, 09 Feb 2012 15:18:42 +1100
Place beef and 60ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week.

Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine.

Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking.

Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad.

* Perilla and Vietnamese mint are available from Asian food shops.

Drink 2008 Kalleske Old Vine Single Block Grenache or Mac’s Hop Rocker]]> http://www.sbs.com.au/food/recipe/13806/Black-Angus-beef-with-lucky-sauce-bo-luc-lac http://www.sbs.com.au/food/recipe/13806/Black-Angus-beef-with-lucky-sauce-bo-luc-lac Thu, 09 Feb 2012 15:04:41 +1100 http://www.sbs.com.au/food/recipe/13804/Vietnamese-dressing-nuoc-cham http://www.sbs.com.au/food/recipe/13804/Vietnamese-dressing-nuoc-cham Thu, 09 Feb 2012 14:47:50 +1100
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.

Place pork on a chopping board and, using a cleaver or knife, cut into 1cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.

* To make spring onion oil, mix 250ml of vegetable oil with 8 spring onions, green part only, thinly sliced.

Drink 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer]]> http://www.sbs.com.au/food/recipe/13802/Chargrilled-honey-and-spring-onion-pork-cutlets-suong-nuong http://www.sbs.com.au/food/recipe/13802/Chargrilled-honey-and-spring-onion-pork-cutlets-suong-nuong Thu, 09 Feb 2012 14:29:17 +1100
To make onion oil, place oil and onions in a small pan over medium heat. When onions start to simmer, remove from heat and cool. Makes 250ml (1 cup).

Wash and dry fish. Score each side 3 times diagonally; don’t cut through the bone.

To make batter, place egg white and potato starch in a large bowl and whisk to combine.

Fill a large wok or deep-fryer one-third full with oil. Heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Coat fish in batter, wipe off excess, then slide into oil. Cook for 5 minutes, turning halfway, or until skin is crisp and fish is just cooked.

Combine green papaya, cucumber and tomatoes with 80ml (1/3 cup) sauce and 1 tbsp onion oil. Refrigerate remaining sauce and oil in airtight containers for up to 1 week.

Top fish with salad and serve immediately.

* Green papaya, green mango and pickled red chilli are available from Asian food shops.

Drink 2009 Salomon Undhof Wieden Grüner Veltliner or Tiger beer]]> http://www.sbs.com.au/food/recipe/13800/Deep-fried-whole-snapper-with-ginger-and-lime-fish-sauce-ca-chien http://www.sbs.com.au/food/recipe/13800/Deep-fried-whole-snapper-with-ginger-and-lime-fish-sauce-ca-chien Thu, 09 Feb 2012 14:16:28 +1100
To cook chicken, bring master stock to the boil, then add chicken, making sure it is fully submerged. Cover with a lid, return to the boil, then turn off the heat. Leave chicken for 45 minutes to ‘cook’, then remove from stock and set aside.

Meanwhile, to make dressing, place fish sauce, vinegar, sugar and 125ml (½ cup) water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.

To make fried garlic and garlic oil, heat oil in a wok or large, deep frying pan to 180°C (or until a cube of bread turns golden in 10 seconds). Add garlic and fry for 45 seconds or until golden. (Be careful not to overcook the garlic as it continues to cook once it is removed from the wok.) Strain into a bowl and drain on paper towel. Fried garlic will keep in an airtight container for up to 4 days and the garlic oil in a jar for up to 1 week. Makes 2 tbsp fried garlic and 1 cup garlic oil.

Remove meat from chicken and discard skin and bones. Shred chicken into a large bowl. Add cabbage, onion, herbs, 2 tsp fried garlic and 1 tbsp garlic oil, and toss gently to combine. Place salad on a platter and drizzle with dressing to taste. Scatter with peanuts, fried Asian eschalots and chillies to serve.

* Perilla and Vietnamese mint are available from Asian food shops.

Drink 2009 Jean-Luc Mader Pinot Gris or 333 beer

Maintaining the master stock
After using the stock once, add 1 tbsp salt and return to the boil. Skim scum from the surface, then strain into a clean saucepan and cool. Store stock. Each time you use the stock, you will need to adjust the water level and seasonings. Top with more water to make up 6L, add 1 tbsp dark soy sauce and 2 tbsp light soy sauce, and replace the aromatics about every third use. It is good practice to always taste your stock to see if the seasoning and aromatics need adjusting.]]> http://www.sbs.com.au/food/recipe/13798/Chicken-salad-with-cabbage-and-vietnamese-mint-goi-ga http://www.sbs.com.au/food/recipe/13798/Chicken-salad-with-cabbage-and-vietnamese-mint-goi-ga Thu, 09 Feb 2012 13:57:52 +1100
To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl.

Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5mm pieces. Place in a bowl.

Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds).

Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain.

Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook.

Serve immediately with dipping sauce.

Drink 2005 Pirie Estate Riesling, Tamar Valley, Tasmania, or Asahi beer, Japan]]> http://www.sbs.com.au/food/recipe/13796/Chilli-salted-squid-muc-rang-muoi http://www.sbs.com.au/food/recipe/13796/Chilli-salted-squid-muc-rang-muoi Thu, 09 Feb 2012 13:39:10 +1100 http://www.sbs.com.au/food/recipe/13794/Creme-caramel-flan-con-dulce-de-leche http://www.sbs.com.au/food/recipe/13794/Creme-caramel-flan-con-dulce-de-leche Thu, 09 Feb 2012 12:40:36 +1100
Meanwhile, place beetroots and sugar in a large saucepan, cover with water and bring to the boil. Cook for 25 minutes or until tender. Cool beetroots in cooking liquid, then drain, peel and thinly slice.

While beetroots are cooking, place potatoes, 1 tsp salt and white wine vinegar in a pan, cover with water and bring to the boil. Cook for 5 minutes or until tender but still firm. Drain and cool.

Place onion, beetroots and potatoes in a large bowl. Add balsamic vinegar and the oil and season with salt. Toss very gently to combine.]]> http://www.sbs.com.au/food/recipe/13792/Beetroot-salad-ensalada-de-betarraga http://www.sbs.com.au/food/recipe/13792/Beetroot-salad-ensalada-de-betarraga Thu, 09 Feb 2012 12:32:36 +1100
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.

Drink 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19).]]> http://www.sbs.com.au/food/recipe/13790/Barbecued-goat-chivito http://www.sbs.com.au/food/recipe/13790/Barbecued-goat-chivito Thu, 09 Feb 2012 12:25:18 +1100 http://www.sbs.com.au/food/recipe/13788/Salsa-criolla http://www.sbs.com.au/food/recipe/13788/Salsa-criolla Thu, 09 Feb 2012 12:20:35 +1100
Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.

* Meaning ‘barbecue’, asado can also refer to cuts of meat that are suitable for barbecuing. Although a South American cooking term, most Australian butchers are familiar with it. If not, ask your butcher for short beef ribs.

* Don’t use fine salt to marinate the ribs as it will be absorbed too easily and your ribs will taste excessively salty. It’s best to use sea salt flakes or coarsely ground rock salt.]]> http://www.sbs.com.au/food/recipe/13786/Barbecued-beef-ribs-costillas http://www.sbs.com.au/food/recipe/13786/Barbecued-beef-ribs-costillas Thu, 09 Feb 2012 12:12:37 +1100
To make the corn filling, slice the corn kernels from the cobs and process in a food processor to a purée. Heat oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until soft. Add capsicums and cook for 2 minutes, then add tomatoes. Season with salt and add paprika. Cook for a further 5 minutes, then add the corn purée. Remove from heat, add the beaten eggs and stir to combine. Set aside to cool.

To make the beef filling, heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Season with salt and pepper, add paprika, chilli and cumin, and stir until fragrant. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in oregano, remove from heat and set aside to cool.

Preheat oven to 220°C. Grease a 3.5L ovenproof dish with butter. Roll out the pastry on a lightly floured work surface until large enough to line the base and the sides of your dish (about 3mm thick), leaving 2cm hanging over the rim.

Add the beef filling, then top with the boiled eggs, currants and pine nuts, if using. Spread over the corn filling and scatter over sugar and cinnamon. Using a fork, tuck the edges of the pastry around the filling. Scatter over the chopped butter and bake the pie for 45 minutes or until the pastry is golden and the pie filling has browned.

Stand for 15 minutes, then serve.

Drink 2008 Argento Reserva Malbec ($24) or 2008 Zuccardi Serie A Malbec ($15)]]> http://www.sbs.com.au/food/recipe/13784/Beef-and-corn-pie-pastel-de-choclo http://www.sbs.com.au/food/recipe/13784/Beef-and-corn-pie-pastel-de-choclo Thu, 09 Feb 2012 11:59:40 +1100 http://www.sbs.com.au/food/recipe/13782/Jachal-style-empanadas http://www.sbs.com.au/food/recipe/13782/Jachal-style-empanadas Thu, 09 Feb 2012 11:49:37 +1100 side down, on a chopping board. Using a sharp knife, cut horizontally in half not cutting all the way, to open up the flank. Season with salt and pepper, and sprinkle over parmesan, paprika and oregano. Layer capsicum, onion, garlic, blue cheese, cream, olives and prosciutto lengthwise over one half of the flank. Fold over flank and, using a needle and thread, sew the edges together to enclose the filling.

Place stuffed flank over the grill and cook, turning occasionally, over a medium fire or coals for 45 minutes for medium or until cooked to your liking. Rest for 15 minutes before slicing.

Drink 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man ‘O’ War Ironclad ($40)]]> http://www.sbs.com.au/food/recipe/13780/Beef-stuffed-with-capsicum-and-blue-cheese-matambre http://www.sbs.com.au/food/recipe/13780/Beef-stuffed-with-capsicum-and-blue-cheese-matambre Thu, 09 Feb 2012 11:35:33 +1100 http://www.sbs.com.au/food/recipe/13778/Apple-and-sour-cream-slice http://www.sbs.com.au/food/recipe/13778/Apple-and-sour-cream-slice Thu, 09 Feb 2012 11:16:15 +1100 http://www.sbs.com.au/food/recipe/13776/Braised-beef-with-black-vinegar-and-mushrooms http://www.sbs.com.au/food/recipe/13776/Braised-beef-with-black-vinegar-and-mushrooms Thu, 09 Feb 2012 11:07:56 +1100 http://www.sbs.com.au/food/recipe/13774/Little-chocolate-and-whisky-pots-with-treacle-butterscotch http://www.sbs.com.au/food/recipe/13774/Little-chocolate-and-whisky-pots-with-treacle-butterscotch Thu, 09 Feb 2012 11:00:05 +1100 http://www.sbs.com.au/food/recipe/13772/Pork-and-potato-goulash http://www.sbs.com.au/food/recipe/13772/Pork-and-potato-goulash Thu, 09 Feb 2012 10:52:22 +1100 http://www.sbs.com.au/food/recipe/13770/Fried-cauliflower-with-chickpea-aioli http://www.sbs.com.au/food/recipe/13770/Fried-cauliflower-with-chickpea-aioli Thu, 09 Feb 2012 10:42:45 +1100 http://www.sbs.com.au/food/recipe/13768/Spiced-hot-lemon-drink http://www.sbs.com.au/food/recipe/13768/Spiced-hot-lemon-drink Thu, 09 Feb 2012 10:30:01 +1100 http://www.sbs.com.au/food/recipe/13766/Chicken-and-roast-parsnip-soup http://www.sbs.com.au/food/recipe/13766/Chicken-and-roast-parsnip-soup Thu, 09 Feb 2012 10:18:29 +1100 How to enjoy chilli pork, Korean style: First, put a piece of lettuce on your palm. Next, place a tablespoon of warm steamed rice on the lettuce, then top with chilli pork. For extra kick, add a bit of sauce (ssamjang or gochujang) on top of the rice. Finally, bundle up the lettuce and enjoy.]]> http://www.sbs.com.au/food/recipe/13764/Korean-chilli-pork http://www.sbs.com.au/food/recipe/13764/Korean-chilli-pork Mon, 06 Feb 2012 14:51:27 +1100 http://media.sbs.com.au/food/images/2198_chilli-pork-recipe.jpg http://www.sbs.com.au/food/recipe/13764/Korean-chilli-pork