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Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Mum's crisp quail


"Eating small birds is one of life's true pleasures and I order this dish every time I go to Mum's restaurant," says Hong. "I love it because the quail skin is always super-crisp, the dressing is super-tasty and, somehow, this dish makes me like capsicum. On an ordinary day, I don't care for capsicum, but the way this dish is prepared, it's a winner." Start this recipe a day ahead to marinate the quail.

You'll need

125 ml (½ cup) Knorr Liquid Seasoning (see note) 150 gm caster sugar 100 ml dry Sherry 2½ tbsp salt 1 tbsp finely grated ginger 1 spring onion, finely chopped 1 tsp ground white pepper 6 quails, quartered 175 gm potato starch (see note) For deep-frying: vegetable oil To serve: lemon cheeks and watercress   Capsicum salsa 1 each red, green and yellow capsicum, finely diced 1½ tsp salt 3½ tbsp vegetable oil 2 garlic cloves, finely chopped 1 tsp chilli flakes 2 tsp caster (superfine) sugar

Method

  • 01
  • Whisk together Knorr Liquid Seasoning, sugar, Sherry, salt ginger, spring onion and white pepper in a large bowl, then add the quail pieces and turn them through the marinade to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but ideally for 24 hours.
  • 02
  • For capsicum salsa, place capsicum in a bowl, add the salt and mix well. Let mixture stand for 1 hour, then drain off the water that has leached out. Heat 1 tbsp oil in a frying pan over medium-high heat, then add the garlic and fry until golden and crisp (30 seconds to 1 minute). Add capsicum, chilli flakes, sugar and remaining oil. Stir well, remove from the heat and set aside.
  • 03
  • The next day, add the potato starch to the marinating quail and mix until the starch and marinade combine and coat the quail. Fill a large wok or deep-fryer to a third full with oil and heat to 180C or until a cube of bread dropped in the oil turns golden in 15 seconds. Deep-fry the quail in batches, turning occasionally, for about 4 minutes each batch, or until golden and very crisp. Drain on paper towels. Transfer to a serving plate and top with the capsicum salsa and watercress sprigs, and serve with lemon cheeks.

Note Knorr Liquid Seasoning and potato starch are available from Asian grocers. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A medium-bodied white wine with texture and hints of spice: I’d open an Ottin Petite Arvine Valle d’Aosta, Italy.

Featured in

Nov 2014

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