Sunday Herald Sun - Stellar - - On Sunday - Head to de­li­ to find recipes for aligot, tartiflette, potato gratin and many more win­ning potato and cheese com­bos.


Place all in­gre­di­ents in a large saucepan and bring to the boil, then re­duce to a sim­mer and cook for 45 min­utes. Care­fully re­move ribs from the pan, trans­fer to a plate and loosely cover with foil. In­crease heat to high and boil cook­ing liquor for 20 min­utes or un­til liq­uid is thick­ened and re­duced by around a third. Re­turn ribs to pan and sim­mer for 10 min­utes to heat through. Mean­while, for pick­les, place vine­gar, ½ cup (125ml) wa­ter, sugar and 1 tsp salt for 1 minute or un­til sugar and salt have dis­solved, then set aside to cool. Place veg­eta­bles in a con­tainer, pour in cooled pick­ling liq­uid and turn to coat. Leave for 10 min­utes or longer if time al­lows. Trans­fer ribs and sauce to a serv­ing plat­ter, scat­ter with co­rian­der and serve with drained pick­les and steamed rice.

2 tbs olive oil Cele­riac ré­moulade Whisk to­gether eggs and mus­tard in a and sea­son. Com­bine bread­crumbs and car­away seeds in a third bowl. Dust pork in le­mon zest and juice and horse­rad­ish in pars­ley and ca­pers and toss to com­bine. fry­ing pan over medium-high heat and fry un­til golden and cooked through. Drain on pa­per towel and keep warm. Top each sch­nitzel with a fried egg 375ml stout 2 tbs Worces­ter­shire sauce 2 tbs olive oil Roasted cap­sicum 3 tbs olive oil


6 gar­lic cloves, roughly chopped 12 long red chill­ies, 6 seeded and plus 1 ex­tra, halved 2 tbs honey 2 tsp smoked pa­prika cup (80ml) olive oil 6 chicken Mary­lands, jointed Charred corn salsa 4 corn cobs, husks re­moved 1 tbs olive oil ¼ bunch mint, leaves roughly chopped Blitz gar­lic, chopped chilli, gin­ger, le­mon zest and juice, honey, bay leaf and pa­prika in With the mo­tor run­ning, slowly pour in oil un­til com­bined. Pour three-quar­ters of the mix­ture into a bowl, add chicken and turn to coat. Mar­i­nate for at least 20 min­utes. For salsa, heat a bar­be­cue or char­grill pan to medium-high. Driz­zle corn with oil and grill for 10-12 min­utes un­til ten­der and lightly charred. Cool, then slice ker­nels from cobs, place in a bowl with re­main­ing in­gre­di­ents and re­main­ing mari­nade mix­ture and sea­son. Re­duce bar­be­cue or pan to medium-low. Drain chicken, re­serv­ing mari­nade, and grill (prefer­ably with bar­be­cue hood down), turn­ing and bast­ing with re­served mari­nade, for 25-30 min­utes un­til chicken is cooked through. Cover loosely with foil to rest and keep warm. Grill whole chill­ies and le­mon halves for 4 min­utes or un­til charred. Serve chicken and grilled chill­ies with corn salsa and grilled le­mon. 400g orec­chi­ette cup (80ml) ex­tra vir­gin olive oil 1 chorizo (120g), thinly sliced 1 red onion, thinly sliced 2 cloves gar­lic, crushed 600g medium un­cooked prawns, peeled, de­veined, halved length­ways 500g small cala­mari, cleaned, cut into 5mm rings, ten­ta­cles trimmed ½ cup (125ml) white wine 1 cup (120g) cooked peas 1½ tbs red wine vine­gar 120g baby spinach leaves roughly chopped Bring a large saucepan of salted wa­ter to the boil and cook pasta ac­cord­ing to packet in­struc­tions. Drain, re­serv­ing ½ cup (125ml) of cook­ing wa­ter. Re­turn pasta to saucepan, driz­zle with 1 tbs oil, toss to coat and set aside. Heat re­main­ing 3 tbs olive oil in a large non-stick fry­ing pan over medium heat. Add chorizo and fry, turn­ing once, for 3 min­utes or un­til browned. Add onion and gar­lic and cook, stir­ring reg­u­larly, for 4 min­utes or un­til soft­ened. Add prawns and cala­mari and cook, stir­ring reg­u­larly, for 2 min­utes. Add wine and re­duce

OTHER con­tenders for the best cheese and potato com­bi­na­tion in­clude potato, ta­leg­gio and rose­mary pizza, potato, pecorino and mint ravi­oli, and pierogi – like Eastern Euro­pean ravi­oli of­ten filled with cheese and potato.

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