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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."

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.

Mexican white corn soup


This Mexican soup is made with dried large-kernelled white corn known as hominy, which is a bit tough and takes a long time to cook. Here we've removed the germ tips to help it bloom, but you don't have to do this. You could also make a variation of this soup with dried chickpeas, reducing the cooking time. Pozole is traditionally made with pig's head, but we've used trotters, which can be ordered ahead from a good butcher; chicken is sometimes used, too. This version is inspired by a recipe by doyenne of Mexican cooking Diana Kennedy for Jalisco-style pozole; it has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious. 

You'll need

1 kg pork bones 1 litre (4 cups) chicken stock 4 pig’s trotters 200 gm dried hominy, soaked overnight (see note) Juice of 1 lime, plus wedges to serve 750 gm boneless pork neck, cut into 5cm pieces Finely chopped coriander and onion, thinly sliced cabbage, and red or green chilli sauce, to serve

Method

  • 01
  • Place pork bones, chicken stock and 1 litre water in a large saucepan, bring to the boil, skim any scum from the surface, then reduce heat and simmer uncovered, topping up water if necessary to keep bones covered, until stock is well flavoured (2-2½ hours). Discard bones, add pig’s trotters to stock, top up with water to cover and bring to the boil. Skim scum from surface, then reduce heat and simmer gently, topping up water as necessary, until meat and skin falls from the bone (2½-3 hours). Transfer trotters to a bowl, then, when cool enough to handle, remove meat, coarsely chop and return meat to stock.
  • 02
  • Meanwhile, place hominy in a large saucepan with lime juice, cover with water, then bring to a simmer and cook for (15-20 minutes). Turn heat off and stand to soak for 20 minutes, then drain. When cool enough to handle, remove and discard hard germ tips from corn using a small paring knife, then combine corn in a new saucepan of clean water, bring to a simmer and cook until corn is tender (3-3½ hours). Drain.
  • 03
  • Add hominy to pork stock and place pork neck pieces on top, gently submerging them just under the water. Bring to the boil, skim surface, then reduce heat to low, season liberally and simmer until pork is tender (1½-1¾ hours). Remove pork pieces and break up, then return to soup and season to taste.
  • 04
  • Top pozole with coriander, cabbage and chilli sauce and serve with lime wedges.

Hominy is a dried white corn, available online from quillafoods.com. If it's unavailable, use canned cooked hominy, available from Monterey Foods (montereyfoods.com.au), drained and added with the pork pieces at the end.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sparkling French farmhouse cider.

Featured in

Jul 2016

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