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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.

Yiouvetsi


"Yiouvetsi can be made with beef, lamb or chicken; the process remains the same. You can even use a whole chicken, or chicken thighs, which I find easier and tastier. It's hearty and comforting and, during winter, should be enjoyed regularly. Cook it for your family and friends. Use a different meat each time to develop your own favourite rendition of the dish."

You'll need

125 ml (½ cup) olive oil 1.5 kg beef or lamb fillets, diced 1 onion, finely diced 400 gm canned crushed tomatoes 1 tbsp tomato paste 1 litre (4 cups) water or chicken stock 500 gm kritharaki (orzo) To serve: kefalotiri cheese, finely grated

Method

  • 01
  • Heat a third of the olive oil in a large saucepan over medium-high heat, add half the meat and stir occasionally until well browned on all sides (4-5 minutes). Tip the meat pieces into a baking dish to keep warm. Repeat with half the remaining olive oil and the remaining meat.
  • 02
  • Wipe the pan and add the remaining olive oil. Add the onion and sauté until translucent (4-5 minutes), then add tomatoes and tomato paste.
  • 03
  • Tip your meat back into the saucepan and add the water or stock. Bring to a boil and reduce heat to simmer for about 30 minutes.
  • 04
  • Preheat oven to 180C. Pour the meat with all the liquid into the baking dish, add a little more liquid if necessary (you may need up to a cup extra), and bake until the meat is tender (30-45 minutes).
  • 05
  • At this stage, pour the orzo into the baking dish, give it a stir and season to taste. Bake covered until the orzo has cooked (10 minutes). Ensure that there is enough liquid for the orzo.
  • 06
  • Take out of the oven, scatter the kefalotiri cheese on top and serve hot.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2013

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