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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Fried pig’s ears with salsa verde


"My parties always involve pig's ears," says Colin Fassnidge. "They're worth a try at least once in your life. They're a talking point and your party will be remembered. Embrace the pig, nose to tail."

You'll need

12 pigs ears (1.2kg) 300 ml apple juice 300 ml ginger beer 150 ml Port 150 ml red wine 50 gm ginger, coarsely chopped ¼ cup (firmly packed) sage, coarsely torn 2 cinnamon quills 3 star anise 4 peppercorns 200 gm (1 cups) plain flour 3 eggs, lightly whisked with 1 tbsp milk 140 gm (2 cups) soft fine breadcrumbs For deep-frying: vegetable oil To garnish: flat-leaf parsley sprigs   Salsa verde 1/3 cup (firmly packed) flat-leaf parsley 1/3 cup (firmly packed) mint ¼ cup (firmly packed) basil 1 marinated anchovy fillet 1 tsp salted baby capers, rinsed 10 gm Dijon mustard 25 ml red wine vinegar 100 ml olive oil

Method

  • 01
  • For salsa verde, process ingredients in a blender until smooth. Season to taste and refrigerate until ready to serve.
  • 02
  • Preheat oven to 120C. Combine pig’s ears, apple juice, ginger beer, Port, red wine, ginger, sage, spices and 1.25 litres water in a large casserole, bring to the boil, cover and braise in oven until ears are tender (1½ hours). Cool in stock, then remove and arrange in a single layer on a tray lined with baking paper and refrigerate until chilled (2 hours).
  • 03
  • Place flour, egg and crumbs in separate bowls. Halve pig’s ears, then dust all in flour and tap off excess. Dip into egg and then breadcrumbs, firmly pressing on crumbs. Set aside or refrigerate until required.
  • 04
  • Preheat oil in a deep-fryer to 160C. Deep-fry ears in batches until golden brown (1-2 minutes, take care, hot oil will spit). Drain on absorbent paper and serve hot with salsa verde.
Note At 4Fourteen, the pig's ears are pressed flat in a single layer on a tray lined with baking paper, topped with more baking paper and another tray, then refrigerated, weighted with food cans, overnight.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Stone & Wood Pacific Ale.

Featured in

Nov 2013

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