James Salter
James Salter is the author of the novels Solo Faces, Light Years, A Sport and a Pastime, The Arm of Flesh (revised as Cassada), and The Hunters; the memoirs Gods of Tin and Burning the Days; and the collection, Dusk and Other Stories which won ... [... more]
Random House |
Personal Melon Cocktail
Place in a blender along with the Bacardi and ice. Blend until smooth. Slice the top from the melon. Scoop out the flesh. Pour into the melon and serve immediately. 1 nip Bacardi 1/2 cup ice [... more]
Australian Womens Weekly |
Chicken stock
Rinse chicken under running water; place chicken in a large pot. Cover with the water; slowly bring to a boil. Remove the flesh from the chicken and reserve for another purpose (ie salads, sandwiches, through pasta etc). Makes: approx 3 litres 3 ... [... more]
Australian Womens Weekly |
Stuffed baked peaches
Preheat oven to 170°C. Bring a medium saucepan of water to the boil. Immerse peaches for 10 - 20 seconds, then refresh in cold water. Remove skins, halve peaches and take out stone gently. Scoop out approximately 1 teaspoon of flesh out of each ... [... more]
Australian Womens Weekly |
Mango Daiquiri Mousse
Whisk the gelatine into the rum and warm over boiling water or in the microwave. Peel the mangoes and cut the flesh away from the stones. Place in a food processor or blender with the lime juice and rind. Beat the egg yolks with half the sugar ... [... more]
Australian Womens Weekly |
Smoked Chicken Waldorf Salad
Chop apples and thinly slice celery. Place in a bowl and toss with lemon juice. Remove flesh and skin from chicken. Shred into thin pieces. Add to bowl along with walnuts, shallots and parsley. Mix together mayonnaise, mustard and cream. Toss ... [... more]
Australian Womens Weekly |
Goats cheese cappelletto with artichoke parmesan ...
Cut in half and spoon out the flesh and pass through a food mouli (alternatively the potatoes could be pureed with a potato masher). Add the sea salt and flour and mix by hand until you reach a non-sticky consistency. While the dough is still ... [... more]
Australian Womens Weekly |
Abhla's Chicken with Rice - Abla Amad
Remove chicken from liquid and cut flesh into bite-sized pieces, discarding skin. Strain 2 cups of poaching liquid and reserve. Add reserved poaching liquid, 2 cups of water and washed rice. Season with salt and pepper and simmer mixture for 20 ... [... more]
Australian Womens Weekly |
Grilled Atlantic Salmon & Warm Vegie Salad - PETER HOWARD
In some hot oil, toss the potatoes, carrots, zucchini and onion- cook gently to crisp and warm through. In grill pan, cook lightly oiled salmon fillets to a high heat- flesh side down. Better to use a non-stick pan and seal- flip over and cook ... [... more]
Australian Womens Weekly |
Stuffed Olives
Remove the flesh from the olive by cutting carefully around the olive pip with a sharp filleting knife. Flesh should still be in one piece. It is best to cut around the olive on a diagonal. Add parsley, eggs, mozzarella and parmesan to the meat ... [... more]
Australian Womens Weekly |
Chicken and Almond Terrine
Using a sharp knife, butterfly chicken by cutting down the breast bone and carefully cut the flesh away from the carcass using short sharp strokes. Cut through the ball joint where the wings are attached to the body. Sever the legs between the ... [... more]
Australian Womens Weekly |
Tarragon Roasted Chicken
Beat butter with a wooden spoon until white. Add onion, tarragon and vinegar and season. Trim excess fat from the opening of the chicken and gently separate the skin from the flesh. Carefully spread the butter over the flesh, making sure not to ... [... more]
Australian Womens Weekly |
