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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."

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Chorizo hotdogs with chimichurri and smoky red relish

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Top Australian chefs to follow on Instagram in 2017

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Christine Manfield recipes

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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."

Baccalà mantecato alla Veneziana


You'll need

1.1 kg salt cod fillets (baccalà), skin on 325 ml extra-virgin olive oil 150 ml milk 150 ml pouring cream 3 cloves garlic 1 fresh bay leaf 3 sprigs thyme For serving: Ligurian olives and grilled sourdough bread

Method

  • 01
  • Soak the salt cod, covered, in the fridge for 24-36 hours, changing the water every few hours when possible (but at least 3 times).
  • 02
  • Drain the cod and place it in a large saucepan of water. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until cooked through. Remove the cod from the water and, when cool enough to handle, break the flesh into small pieces, discarding any skin, bones and dark bits.
  • 03
  • Place the oil in a small saucepan and heat it to about 70C; the oil should be hot but not sizzling. Cover with a lid and set aside to keep warm.
  • 04
  • Combine the milk, cream, garlic, bay leaf and thyme in a saucepan. Bring to the boil, then remove from the heat. Discard the bay leaf and thyme. Remove the garlic, then cover the pan to keep warm. Place the garlic in a mortar and pound with a pestle to form a paste.
  • 05
  • Place the cod and the garlic paste in the bowl of an electric mixer fitted with a whisk. While beating on medium-high speed, slowly and carefully add a little of the hot milk mixture, then a little hot oil, alternating until all the milk mixture and oil have been added and regularly scraping down the sides of the bowl. Beat for a further minute or two on high speed, until it sounds like the paste is slapping against the sides of the bowl.
  • 06
  • Transfer to a serving bowl and serve warm with olives and grilled bread.

Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.


This classic Venetian dish is one of the most delicious ways to prepare baccalà, salted cod imported from Europe. When he was head chef at Otto, James Kidman demonstrated this recipe at Gusto, the Italian festival held at the Seafood School each year, and we lived off the delicious leftovers for the next week. It is very moreish - slightly salty, uffy and great to share from a big bowl with pre-dinner drinks. Baccalà is available from some delis and fishmongers (don't buy stockfish, which has been air-dried and is much harder). If you buy salt cod on the bone, you'll need about 1.5kg. You'll need to begin this recipe a day ahead: it's important to soak the cod well to extract most of the salt.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2013

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