Chard and Onion Panade / 6 Nigel Slater Recipes / 5 Celeriac Recipes

Article & Recipes: Zuni Cafe's Chard and Onion Panade

If you haven't yet had the pleasure of knowing panade, it's a cross between a gratin and a bread pudding, but only sort of. You cook a whole mess of onions until meltingly soft and amber-hued. You cube stale peasant bread and toss it with salt and olive oil and a little bit of chicken stock. You sauté Swiss chard until barely limp and still vibrantly green.

Article & Recipes: Nigel Slater's winter recipes and Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes

I thoroughly enjoy seeking out those ingredients that are not on every supermarket shelf – the lesser-known fruits, vegetables and store-cupboard seasonings that have yet to become mainstream.

CAVOLO NERO WITH SHEEP'S MILK CHEESE AND LEMON ... ROAST PORK BELLY WITH POMEGRANATE MOLASSES ... QUINCE AND APPLE TART ... ROASTED ROOTS WITH VINCOTTO ... CELERIAC AND BACON SOUP

Blog Post & Recipes: In Season: Celeriac

In France, celeriac is used to make remoulade. Sliced raw, it's crunchy and refreshing. Cooked and pureed, celeriac becomes a nourishing side dish.

Apple Celeriac Remoulade With Crab ... Spaghetti with Thyme-Chile Celeriac Puree ... Celeriac Puree ... Celeriac Potato Pancakes With Apple Creme Fraiche ... Perla Meyers' Celeriac Soup

Boxing Day Turkey Sandwich / Baked Brie Topped with Caramelized Mushrooms / Roast Vegetables

Article & Recipe: Nigel Slater's Boxing Day turkey sandwich

There must, surely, be pickles.

BUBBLE-AND-SQUEAK SOUP ... THE BOXING DAY SANDWICH

Blog Post & Recipe: Baked Brie Topped with Caramelized Mushrooms

The idea is pretty simple; you saute and caramelize some mushrooms and onions, toss them on some brie and bake it until the cheese melts.

Blog Post & Suggestions: Roasted vegetables - make them your salad for Winter

Three easy flavour additions for roasted vegetables ... The trick to successful vegetable roasting is similar to that for drama-free stir-frying.

Cabbage & Bitter Leaves on Garlic Toast / Roasted Brussels Sprouts with Toasted Pine Nuts / Three Puddings

Recipe: Thomasina Miers’s cabbage and bitter leaves on garlic toast (recommended by Limes & Lycopene)

It may not sound exciting, but the combination of greens cooked slowly in red wine, all piled on garlicky toast, is warming

Blog Post & Recipes: Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

One brussels sprouts dish that I always enjoy is roasted brussels sprouts with balsamic vinegar and toasted pine nuts and I knew that it was time for a new and improved version that uses a more flavourful balsamic vinaigrette rather that just the balsamic vinegar.

Article & Recipes: Hugh Fearnley-Whittingstall's steamed pudding recipes

Also, we imagine they're difficult to make, when in fact they're really very easy indeed – they just need a generous couple of hours over a bubbling pot of water; and in the case of today's steak and kidney pudding, time for the meat to cook and cool before ­being encased in its pillowy crust.

Leek pudding ... Steak and kidney pudding ... Lemon sponge pudding

Soboro Donburi / Roasted Cauliflower / Five Savoury Pies

Blog Post & Recipe: Soboro Donburi: Seasoned Ground Meat over Rice

Soboro Donburi is essentially seasoned ground meat and egg (usually scrambled) over rice. It's an extremely simple dish and it makes for a fantastic and quick mid-week meal. You can use any type of ground meat for this recipe, but I consider ground chicken thigh to have the best flavor.

Blog Post & Recipe: Momofuku Ssam Bar Roasted Cauliflower

But this roast cauliflower from David Chang and Peter Meehan’s new cookbook is a little fresher, a little brighter and spicier. It has fragrant cilantro and mint and just enough heat. You could serve this with jasmine rice and a pork chop or a nice piece of arctic char—it’s a little intense to eat as a main course.

Blog Post & Recipe: The savory pie

Links to recipes are in the sidebar on the left.

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Recipe: Classic chicken, leek and fennel pot pie
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Recipe: Curried lamb pasties with spicy sweet potato and tamarind Recipe: Curried lamb pasties with spicy sweet potato and tamarind
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Recipe: Wild mushroom, spinach and ricotta pie Recipe: Wild mushroom, spinach and ricotta pie
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Recipe: Basic savory pie dough No. 2 (cream cheese)
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Recipe: Basic savory pie dough No. 1 Recipe: Basic savory pie dough No. 1

Meat Galette. Fried Eggs Five Ways. Three Vegetable Meals.

Article & Recipe: Delicious way to 'veg out'

This week, I have created some simple and tasty recipes to use vegetables that are readily available at the moment [in Australia].

Pumpkin risotto ... Parsnip and potato cakes with cheese ... Pumpkin and leek soup

Blog Post & Recipe: Beef or Pork Galette?

I had seen some posts of galettes in the past but did not know exactly what it was. I looked it up and according to wikipedia, it is a round and crusty cake but I am more inclined to think of it as a pie with a hole in the middle and instead of being cooked in a pie dish, it is folded up and around the filling, leaving it uncovered in the middle.

Blog Post: Top Five: Ways to Eat a Fried Egg

A fried egg is our trick for turning an otherwise ho-hum meal into a great one. If we're low on fixings and need to make a full meal out of just a few spare ingredients, a fried egg is one of the first things we think of adding.

1. Over Green Salad ... 2. Over Noodles or Other Grains ... 3. On Pizza ... 4. On Kale or Other Hearty Green ... 5. On Toast

Seasonal tags.

Seasonal tags have been introduced: spring, summer, autumn, winter.

Nam Pla. Kidney Bean soup. Pulses.

Article & Recipe: Keeping kidneys fit

Kidney bean and vegetable soup

This minestrone-style soup is a meal in a bowl. There are no strict rules about the ingredients other than they are seasonal and combine well.

Article & Recipes: Fishing for condiments

Nam pla is one of those seasonings whose qualities creep up on you.

Squid with chilli dipping sauce ... Chilli dipping sauce ... A summer salad of cucumber and cold chicken

Article & Recipe: Time for beans, peas and lentils

The link to the recipe sits under the pictures to the right.

These days, beans, lentils and the rest of the lovely legume family can be found gracing the very best tables in the state - their earthy goodness and low price making them the ideal choice for tasty winter warmers ... How you choose to prepare and cook your pulses also affects how they'll make you feel after eating them. Always discard the water in which you soak dried pulses ...

Recipe: Confit pork belly

Vegetarian Borscht. Beef in Guinness. Jerusalem Artichoke Soup

Recipe: Hearty Vegetarian Borscht

Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.

Recipe: Beef in Guinness Stew

Guinness makes a great base for a stew, but do be careful not to use it as 100% of the stock flavouring, or it will be very bitter indeed. Beef shin is best, but stewing steak also works.

Article & Recipe: And was Jerusalem builded here

The one light at the end of this tunnel of depression is a brilliant vegetable, the Jerusalem artichoke. Much like last week's discussion on chard, it is a misunderstood and under-used vegetable. The name doesn't help as it has absolutely no relation the globe artichoke you will be more familiar with. It is actually the root or tuber of a particular sunflower and if you have never seen one, think of a ginger root with cylindrical rings on the surface of their gnarly skin ...

Smoky Jerusalem Artichoke and Ginger Soup

Winter Couscous

Recipe: The New Vegetarian: The Ultimate Winter Couscous.

Forget couscous salad and similarly bland fare at the supermarket; this is the real thing - warmingly spicy and bursting with sweet and astringent flavours. The ingredients list may seem long, but there is actually little effort involved here.

Barbecue burgers. Stove-top baked beans. Two soups.

Recipe: Barbecue burgers.

Article/Recipe: Souped up for winter.

Includes recipes for jerusalem artichoke soup with walnut oil, and prawn and lemongrass soup.

Blog Post/Recipe: Stove-top baked beans.

Richly flavored with bacon, molasses, ketchup and vinegar, these not-really-baked beans have plenty of the baked bean goodness you expect, and are great with hot dogs.

Roast Lamb. Pot roast. Foodie?

Article: Lamb Roasts Made Easy.

A few cooking tips.

Article/Recipe: The Magic Pot.

Tips for a good pot roast. Includes three pot roast recipes.

There is, I think, a subtle art to pot roasting, or rather an understanding required of the method and careful attention to the amount of heat and liquid. However, once you understand the basic principles you are free to go ahead and make up different dishes and flavours without being tied to the exact quantities and measures of a particular recipe.

Start with a heavy casserole pot that will fit snugly around the meat you are using. The best choices are secondary cuts - the pieces of muscle with a little gelatinous matter and fat throughout, such as leg or shoulder. A whole chicken works beautifully but a small one is easier to turn in the pot.

Article: Are you a foodie?

Are you a Foodie?

1. Do you consider shopping for food and wine to be 'quality time'?

2. Do you take an enthusiastic interest in the preparation and consumption of good food?

3. Are you always searching for the newest food shops, restaurants, take away’s and ingredients?

4. Do you plan holidays and weekends away around food festivals, winery walkabouts and regional food experiences, good wineries and country restaurants?

Etc, etc. The people who set out this questionnaire are Australian food writers whose names are Allen Campion and Michele Curtis. I've added their website to the links bar. The website contains a brief guide to seasonal produce in Australia.

Website: Stephanie Alexander Kitchen Garden Foundation.

The Stephanie Alexander Kitchen Garden Foundation has been set up to seek funding for and oversee the development of Kitchen Garden projects in primary schools across Victoria.

Using the program at Collingwood College as a model, our aim is to pleasurably engage and encourage young Victorians in growing, harvesting, preparing and sharing delicious and healthy food in the belief that such skills are essential to the development of life-long joyful and healthy eating habits. Many young people have little sense of where their food comes from, and little experience of sharing a meal convivially with others around a table.