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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."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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."

Chicken tamales


Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed. We've made the dough with white corn masa flour, which has a wonderful toasty corn flavour - look out for the Maseca brand. A typical condiment served with tamales is a green or red hot sauce - here we've gone with a green salsa (green tomatoes are a fine option in place of canned tomatillos). Many different fillings and garnishes such as olives, boiled egg, raisins, currants and capers make it more of a party. In lieu of corn husks, use baking paper to wrap the parcels. 

You'll need

12-16 dried corn husks, soaked in cold water for 20 minutes (see note), drained   Poached chicken 1 tbsp lard 1 onion, sliced Pinch of cumin seeds 1 chicken (1.5kg), cut in half lengthways   Green salsa (to serve) 6 canned tomatillos in brine, drained, finely chopped ½ white onion, finely chopped 1 garlic clove, grated on a Microplane 4 large green jalapeños, seeds removed, coarsely chopped   Masa dough 120 gm (1 cup) masa harina (see note) 75 gm lard, softened

Method

  • 01
  • For poached chicken, preheat oven to 175C. Heat lard in a casserole over medium heat, add onion and cumin seeds and fry, stirring occasionally, until just tender (3-5 minutes). Add chicken, skin-side up, then add 1.5 litres water, or enough to cover, bring to the boil, then cover with a lid and poach in oven until chicken is cooked through (55 minutes to 1 hour). Remove from oven and stand covered for 30 minutes, then uncover and cool chicken completely in stock. Strain stock into a bowl, shred chicken meat (discard skin and bones), then refrigerate chicken and stock separately until required.
  • 02
  • For green salsa, place tomatillos, onion, garlic and ½ tsp salt in a bowl, and stir to combine. Place jalapeños in a blender, pour in half the tomatillo mixture, blend until combined, then return mixture to remaining salsa. Makes about a cup.
  • 03
  • For masa, bring 500ml reserved chicken stock to the boil in a saucepan (freeze remaining stock for another use). Remove from heat and gradually add masa harina in a steady stream, whisking until smooth, then whisk in lard. Season with 1 tsp salt, transfer to a bowl, cover with plastic wrap and set aside to rest.
  • 04
  • Place drained husks flat on a surface with the pointed ends facing away from you. Spoon a couple of tablespoonfuls of masa along the centre of each and spread out slightly. Place a couple of tablespoonfuls of chicken on top with a teaspoonful of green salsa, then fold the sides in, fold the tops down and the bottoms up to create a parcel. Tie securely with kitchen string.
  • 05
  • Place tamales in a stacked steamer basket (2 is ideal) over a saucepan of simmering water, swapping baskets while cooking, until the filling is warm and set (55 minutes to 1 hour). Serve with remaining green salsa.

Dried corn husks and masa harina are available from Mexican shops such as Monterey Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au). 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Can of cold lager.

Featured in

Jul 2016

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