Real world seafood cooking with Genevieve Ko and Jennifer Bushman
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Recipes and Stories by Donna Hay
Charred Cabbage and Warm Apple Salad
I know it looks a bit strange to see the cabbage so charred and black, but trust me – it’s absolutely delicious. It’s one of those things I discovered and wished I’d found sooner! To get an even charring of the cabbage, press the wedges firmly into the pan so that the surface makes complete contact with the heat.
Crispy-Skinned Chicken with Zucchini and Fennel Salad
Roasted Pumpkin and Chorizo Salad
Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.
Whole Herb-Roasted Cauliflower
Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender.
Pickled Carrot and Radish Salad
Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.
Golden Baked Onions
Place the onions, cut-side up, in a greased baking dish. Drizzle with the oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 1 1/2 hours. Uncover and bake for a further 15 minutes or until just starting to brown.
Celery and Apple Salad
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
Ginger Poached Chicken with Fennel and Apple Slaw
Fennel and Apple Slaw:
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