The February issue

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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.

Spice-crusted chicken with dirty rice


Dirty rice is a classic Cajun dish made in a similar style to a pilaf. It's the livers in the rice that lend it a "dirty" appearance: rustic and delicious.

You'll need

4 carrots, thickly sliced 2 leeks (white part only), thickly sliced 1 chicken (1.5kg) 2 tbsp olive oil ½ tsp each sweet paprika, ground coriander and ground cumin ¼ tsp ground white pepper 1 bunch thyme 1 lemon, quartered 6 garlic cloves, bruised To serve: Tabasco and mayonnaise   Dirty rice 2 tbsp olive oil 2 celery stalks, finely diced 1 onion, finely diced 1 green capsicum, finely diced 3 garlic cloves, crushed 4 bacon rashers, diced 150 gm pork and fennel sausage meat (about 1 large sausage), removed from skin and coarsely crumbled 400 gm (2 cups) long-grain rice 300 gm chicken livers, trimmed and diced 700 ml chicken stock

Method

  • 01
  • Preheat oven to 180C. Scatter carrot and leek in a roasting pan, place chicken on top, brush with oil, then season with spices and sea salt. Tear thyme and place in the cavity with lemon and garlic, secure cavity with a skewer, tuck in wings and roast until chicken is cooked through (1¼-1½ hours). Set aside to rest (10-15 minutes).
  • 02
  • Meanwhile, for dirty rice, heat oil in a saucepan over high heat, add celery, onion, capsicum and garlic and stir occasionally over medium-high heat until golden (8-10 minutes). Add bacon and sausage meat and stir to combine and break up sausage (2-4 minutes). Add rice and liver, stir to combine, then season to taste. Add stock, bring to the simmer, then reduce heat to low, cover with a tight-fitting lid and cook until liquid is absorbed and rice is tender (13-15 minutes). Remove lid and remove pan from heat, then cover with a tea towel and set aside to rest (5-10 minutes).
  • 03
  • Carve chicken, then serve with pan vegetables, dirty rice, Tabasco and mayonnaise.

Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Super-hoppy American IPA

Featured in

Jun 2013

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