Archive for the 'Favourites' Category

Let’s get ready to rum baba!

Rum baba, aka baba au rhum, is a sticky-sweet dessert made from a yeast-based cake soaked in, you guessed it, rum – after first being soused in a simple sugar syrup.

* Jump to the Rum baba recipe

We first tried rum baba in Montreal at a restaurant called L’Express when we were Crash Testing our way across Canada. After that we tracked it down in a few other restaurants in different parts of the world, but none of them were quite the same as that first baba, so we decided that one day we’d have to try making it ourselves. Continue reading ‘Let’s get ready to rum baba!’

Bangers and mash recipe – with video

* Go to the Bangers and mash recipe

Our cooking method for sausages adds extra flavour to the sometimes ho-hum “bangers and mash” by creating a chunky onion and tomato gravy out of the pan juices. Along with the obligatory mashed potato, this dish really does need some greens as well – green beans or broccoli, plunged into boiling water for just a few minutes. Perfect.

This is a reasonably quick dish – suitable for a weeknight dinner. It’s easy to scale up the recipe for extra guests – say, two sausages minimum per person. Continue reading ‘Bangers and mash recipe – with video’

Pavlova recipe from the end of the oeuf

* Go to the Pavlova recipe

We’ve moved back to Australia and thought the first effort in our dowdy but spacious new kitchen should be pavlova. This is an Australian, New Zealand and, oddly, Norwegian dessert favourite that we prepare using a simple recipe that has a few special touches.

A pavlova is basically a giant meringue, but rather than being crunchy or chewy right through it’s meant to be crisp on the outside, with a soft and fluffy interior. A while back I was making ile flottante and encountered what Lenny and I have dubbed the ‘warm method’ of heating the egg whites before beating. We reckon it makes the pavlova mixture more stable and less likely to collapse when shaping and baking, and the inside more marshmallowy when you come to devour it. Continue reading ‘Pavlova recipe from the end of the oeuf’

How to make Kung Pao Chicken

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mp4 video (small)

* Go to the recipe for Kung Pao Chicken

One of the dishes we returned to time and again when we were visiting our friend Cristy in Beijing a few years ago was the popular Gong Bao Ji Ding or Kung Pao Chicken (also called Kung Po or Gung Po chicken). Traditional Gong Bao Ji Ding is a spicy Sichuan dish, the westernised version of which is often very different from the authentic Sichuanese version. I’m sure there are many variations of the dish within China, as well. But it’s not usual to add other vegetables like onions, peppers (capsicum) or cashews (or even pineapple?!).

I like to call it Gong Bao Ji Ding, because it has such a lovely ring to it, and apologies to Mandarin speakers the world over for my terrible pronunciation. Perhaps, as I’m erring towards attempting to cook an authentic version of the dish, I should also be trying to pronounce it correctly. But the truth is, I simply don’t know how.

There are very few main ingredients in Gong Bao Ji Ding – just chicken, peanuts and spring onions (green onions), really. But, as with many east Asian dishes, the complexity is in the many flavourings. Continue reading ‘How to make Kung Pao Chicken’

How to cook with truffles

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mp4 video (small)

Go to the recipe for Pasta with white truffle
Go to the recipe for Eggs in cocotte with white truffle

On “schoolnights”, when everything happens at helter-skelter pace, it’s always a rush to get home from work, throw a meal together and do the day’s housekeeping before crashing into bed. If I’m lucky Waz has been on an early shift and we can share the evening duties.

So on the weekends we really like to give a lot more time and attention to creating lovely meals that we can enjoy eating at a slower pace.

I thoroughly respect the ideology of the Slow Food Movement – begun in 1986 to celebrate and enjoy local and regional cuisines. So when time permits I love to create meals that embody the Slow Food philosophy of creating the simplest of dishes, with the highest quality ingredients.

Chef Michelle and I recently treated ourselves with a whirlwind weekend trip to the centre of the white truffle universe – the Alba truffle festival in Piemonte near Turin, Italy. We ate a fantastic truffle meal at a Slow Food restaurant with some luscious local Barolo wine. We couldn’t believe our luck the following day when, while roaming the Alba hills, we ran into a local truffle hunter who sold us some white truffles that his little dog had just dug out of the ground. Continue reading ‘How to cook with truffles’

Let the jelly roll: Swiss roll recipe from Waz’s Nana

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Go to the recipe for Swiss roll, aka jelly roll

Swiss roll – or jelly roll to the Americans and Canadians – is what Lenny likes to call a store cupboard cake. Like my Mum’s teacake, this is baking at its easiest. You’ve probably got most of the ingredients already, and the results are sure to win you a disproportionate amount of praise from your guests. Continue reading ‘Let the jelly roll: Swiss roll recipe from Waz’s Nana’

How to roast a duck, the slow and tender way

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mp4 video (small)

Go to the recipe for Christmas duck

Let’s talk turkey. Actually let’s talk about something else this Christmas. Let’s talk turkey alternatives.

This is a first for Crash Test Kitchen. We’ve never done a Christmas episode before. So we thought we’d focus on two of the basic elements you want on your table: crispy roast potatoes and a lovely bird.

But instead of turkey, we’ve chosen duck. Continue reading ‘How to roast a duck, the slow and tender way’

Our roast chicken recipe: hot and fast

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Go to the recipe for hot and fast roast chicken

People do fuss over a roast chicken, don’t they? Doing all sorts of things like draping bacon over the fleshiest bits to keep them moist, mucking around poking seasonings under the skin, stuffing all sorts of things inside them to add flavour, even insisting that you have to roast a chicken breast-down in the pan and then flip it over part way through cooking.

In our opinion, if you keep the cooking simple, getting a good result can be reduced to one decision: buying a decent chicken in the first place. There’s been a lot of publicity about chicken welfare lately, with the focus being on battery laying hens and intensively reared, fast-growing meat birds that can hardly stand up by themselves.

In our house we haven’t gone down the full free-range route, but have settled on buying slow-growing birds that are fed better food in more spacious barns endorsed by animal welfare authorities. In the UK the scheme is called RSPCA Freedom Foods and no doubt there are equivalents elsewhere in the world. Continue reading ‘Our roast chicken recipe: hot and fast’

No-fuss fish pie

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mp4 video (small)

While it’s nice to experiment in the kitchen and try exciting and slightly scary things like soufflé and partridge, it’s equally nice to build up a stock of really easy, favourite recipes that you can cook any day of the week. You know, the kind of recipes you don’t even a shopping list for, because the list of ingredients is in your head.

This fish pie recipe is like that for me. It’s fairly quick, easy, tasty and you can substitute different kinds of seafood or vegetables, depending on what you’ve got in the fridge or what’s available at the fishmonger (or, let’s face it, the supermarket). Continue reading ‘No-fuss fish pie’

Classic bolognese

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Spaghetti bolognese – it’s an old standby, and as such has become one of the most used and abused recipes under creation. Outside of its hometown of Bologna in Italy, bolognese has become a catch-all name for any meat-and-tomato sauce quickly slapped together and served over pasta, which is almost invariably spaghetti.

But start investigating bolognese and you’ll find out some interesting things. In traditional Bolognese cooking, ragu alla bolognese is rarely served with spaghetti (usually it goes with tagliatelle); it contains very little tomato (eschewing the pound can or two of tommies that many people dump into the saucepan); there are no herbs in it (so rack off home with your shaker of dried oregano); and one of the key ingredients is time (not the herb – the stuff in your wristwatch).

Most surprisingly of all – to me, at least – the key to a lovely rich bolognese is a goodly portion of milk.

Continue reading ‘Classic bolognese’