Whole fish with ginger, soy sauce and spring onions
Trim the fins of the fish, then using a sharp knife, cut two or three slits in the thicker parts of the fish on both sides. Lay the fish on a heatproof plate that will accommodate its size, then scatter julienned ginger over the top. Sit a ... [... more]
All Recipes AU |
Ambrosia recipe
Peel the oranges, removing all the white pith. Holding each orange in turn over a large bowl, cut between the membranes to release the segments, letting them fall into the bowl with the orange juice. Using a long serrated knife, cut the top and ... [... more]
All Recipes AU |
Radish and cucumber salad
Using a vegetable peeler or sharp knife, cut white radish into very thin curls. Place in a colander, sprinkle with salt and leave to drain for 15 minutes. Rinse and pat dry with paper towel. Peel away thin strips the length of the cucumber to ... [... more]
All Recipes AU |
Artichokes with sun-dried tomatoes
Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the artichokes as you work. Trim the artichokes with a stainless-steel knife, cut into quarters and cut away the chokes. Squeeze any ... [... more]
All Recipes AU |
Devilled chicken
Preheat a grill on medium. Remove the skin from the chicken pieces. Using a sharp knife, cut deep slits into the flesh and place each piece of chicken, cut side up, on a grill tray. Beat the butter, mustard, curry powder, Worcestershire sauce, ... [... more]
All Recipes AU |
Stuffed onions
Preheat the oven to 180°C. Cook the onions in boiling water for 10 minutes, then drain well and rinse under cold water until cool enough to handle. Using a sharp knife, cut a thin slice from the top and remove the centre from each onion, making a ... [... more]
All Recipes AU |
Tomato & vegetable salad with lemon vinaigrette
Preheat the griller. Place the capsicum pieces, skin-side-up, on the griller tray and grill for 12 minutes or until the skin is charred. When cool enough to handle, peel and thinly slice. Peel the lemons with a paring knife. Cut the flesh into 5 ... [... more]
All Recipes AU |
Four-fruit marmalade
Using a sharp knife, cut a thin slice from each end of each fruit and set aside. Cut the grapefruit into eight wedges, each orange into six and the lemons and lime into four wedges each. Cutting across each segment, thinly slice all the fruit, ... [... more]
All Recipes AU |
Ginger and hoisin chicken wings
Wash the chicken, then pat dry with paper towels. Using a sharp knife, cut through the joints of the wings so you end up with three pieces. Discard the small wing "tip" (or save them for making stock). Place the other pieces on a large baking .. [... more]
All Recipes AU |
Avocado & orange salad
Whisk together the oil, orange juice, mustard and some freshly ground pepper in a small bowl to form a vinaigrette. Peel the oranges and remove all the white pith with a sharp knife. Cut in slices and then halve. Blanch the asparagus for 1 minute ... [... more]
All Recipes AU |
Mary Gribbin
Philip Pullman's His Dark Materials trilogy is renowned for its mystery and magic. What's the truth behind it all? Is the golden compass actually based in science? How does the subtle knife cut through anything? Could there be a bomb like the one ... [... more]
Random House |
Pesto, cherry tomato and bocconcini tarts
Preheat oven to 180°C. Cut 9 x 5 cm circles with a cookie cutter. Place on a baking tray covered with baking paper. Using a slightly smaller cutter or a knife cut a circle 1/2 cm smaller and only half the way through the pastry. Spread a small ... [... more]
Australian Womens Weekly |
