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Fast Chinese Recipes

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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Frank Camorra: Morcilla de calabaza (Spicy pork and pumpkin pâté)


You'll need

1.5 kg Jap or kent pumpkin, seeds removed, cut into 5cm pieces 2 onions, coarsely chopped 1 head of garlic, separated into cloves 300 gm pork back fat, chilled 1½ tbsp smoked sweet paprika 1 tbsp dried oregano 30 cloves, heads only, ground To serve: toasted bread or crackers

Method

  • 01
  • Combine pumpkin, onion and garlic in a saucepan, add 200ml water, then cover and cook over low heat until pumpkin is tender (50 minutes-1 hour). Remove lid and cook until most of the liquid evaporates (15-20 minutes). Remove from heat and drain off any remaining liquid. When cool enough to handle, remove and finely chop the onion, then place in a bowl. Squeeze cooked garlic cloves from their skins into the same bowl, add pumpkin and 1 tsp sea salt and combine well. Place a double-layered square of muslin in a bowl, pour in pumpkin mixture and tie the cloth with string. Hang in refrigerator overnight, suspended over a bowl to drain. The mixture should yield just under 1kg of pumpkin pulp.
  • 02
  • Finely mince the chilled back fat with the mincing attachment of a food processor or a hand mincer (see note). Combine drained pumpkin mixture, paprika, oregano, cloves and 3 tsp sea salt in a bowl. Add minced fat and mix together well. Place in a 700ml serving bowl or dish, such as an earthenware cazuela. Cover tightly with plastic wrap and refrigerate until firm (24 hours).
  • 03
  • To serve, spread a little on toasted bread or crackers and enjoy with beer or light red wine.
Note Alternatively, ask your butcher to mince the back fat for you. This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.bring them into Gourmet Traveller style.


"Pimentón ahumado (smoky Spanish paprika) is regarded as a natural food preservative by many Spaniards. They say a combination of the natural chemicals infused into the peppers as they dry over the fire and some compounds in the peppers themselves act as antibacterial agents. That is why so many Spanish embutidos (sausages and cured meats) are made with pimentón ahumado. Morcilla de calabaza is traditionally a pumpkin and pork sausage made with a lot of salt, stuffed into sausage skins and hung to cure from the rafters. We've changed this recipe ever so slightly to make a rich, sweet and spiced pâté that is delicious on toasted bread and offers a real taste of the food from Extremadura." You'll need to begin this recipe 2 days ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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