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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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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."

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.

World's Best Chefs Talks

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

Bang bang chicken (Bang bang ji)


The name comes from the pounding of chicken sold by street vendors in Sichuan. This version doesn't go to such lengths, but the distinctive flavour remains. It is sometimes called strange-flavour chicken, after the unique combination of flavours used to dress this salad. The secret to the success of the dressing is the house-made chilli oil (see note).

You'll need

1 chicken (1.4kg) 100 ml Shaoxing wine 25 gm ginger, thickly sliced 50 gm bean sprouts, trimmed To serve: thinly sliced spring onion and sesame seeds   Strange-flavour dressing 1½ tbsp finely chopped ginger 1 large garlic clove, finely chopped 60 ml (¼ cup) chilli oil (see note) 30 gm caster sugar 2 tbsp Chinkiang black vinegar (see note) 1 tbsp Sichuan pepper oil (see note) 1 tbsp Chinese roasted sesame paste (see note) 1 tsp soy sauce 1 tsp sesame oil

Method

  • 01
  • Bring 5 litres water to the simmer in a large saucepan over medium heat, plunge in chicken, cook for 10-20 seconds, then refresh under cold running water (discard water). Transfer chicken to a clean saucepan, add Shaoxing wine, ginger, ½ tsp sea salt and top up with enough cold water to cover generously. Bring to the simmer over medium heat, reduce heat to low-medium and gently simmer until chicken is cooked through (1-1¼ hours). Remove from heat and cool chicken completely in liquid (3-4 hours). Coarsely shred meat (discard skin, bones and sinew) and transfer to a bowl.
  • 02
  • While the chicken is cooling, make the strange-flavour dressing. Combine ginger, garlic and 120ml hot water in a bowl and stand to infuse (20 minutes). Pass through a fine sieve (discard solids) into a clean bowl, add remaining ingredients and set aside.
  • 03
  • Blanch bean sprouts in a saucepan of simmering water until just wilted (5 seconds), refresh in iced water, drain well and scatter over a serving platter. Top with chicken, drizzle with dressing, scatter with spring onion and sesame seeds and serve at room temperature.

Note Chinkiang black vinegar, Sichuan pepper oil and Chinese roasted sesame paste are available from Asian grocers. Chilli oil is a key ingredient in many of these recipes. Although it's readily bought, the chefs at Dainty Sichuan make their own by frying 50gm coarsely chopped dried chillies with a little vegetable oil until fragrant. Blend with 500ml vegetable oil, steep for 24 hours, strain and it's ready.


At A Glance

  • Serves 6 people
  • 30 mins preparation
  • 1½ hrs cooking (plus cooling, infusing)
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At A Glance

  • Serves 6 people
  • 30 mins preparation
  • 1½ hrs cooking (plus cooling, infusing)

Drink Suggestion

Bottle-aged riesling

Featured in

Jun 2013

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