Archive for March, 2012
Manu’s advice on the cooking skill everyone should master
Macleans Mums ask Manu “what is the main thing everyone should learn in the kitchen?”
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Manu’s advice for cooking a roast
Macleans Mums ask Manu about his tips for a roast.
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Roast Beef
We French stole this from the English — and made it better! Some words of advice; don’t cook your roast past medium-rare, and let it rest for at least 15 minutes before carving.
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Tarte Tatin
This is another of my mum’s recipes — the secret is to cook the apples slowly and gently in the caramel. The juices of the apples mix with the caramel and then evaporate to leave a deliciously thick syrup. We
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Goat’s Curd and Baby Beet Salad
Chances are you will have seen this salad on various menus in many different ways — this is my version. The crunchy, tangy flavours of the different beetroots are perfect with the creamy goat’s curd. Make this your own dish
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Creme Brulee aux Pruneaux et Armagnac
When you think about French desserts, what’s the first thing that pops into your head? Creme brûlée of course! This is my slight variation on the classic dish adding sweet prunes and armagnac. The most important thing about making a
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Kingfish and Bean Salad
I love the flavour and texture of kingfish, especially when it has a crispy skin. The white bean salad is an easy way to dress up a simply cooked piece of fish. You can by hiramasa — South Australian-farmed kingfish
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