Manu’s tips - - WEEKEND -

Peel and seg­ment the or­anges over a bowl so you can catch the juices to use in your vinai­grette. Cook­ing gar­lic takes away its sharp flavour and makes it more mel­low. If you love the raw sharp­ness, please use fresh! Oth­er­wise, to con­fit, keep the skin on the gar­lic cloves, place in a small saucepan of oil and cook over low heat for 15-20 min­utes or un­til ten­der. Or, wrap a gar­lic bulb in foil, place on a bak­ing tray and roast in an 180°C/160°C fan forced oven for 30 min­utes or un­til ten­der. You could sub­sti­tute the chicken with hot-smoked salmon or trout. When chop­ping herbs, try us­ing scis­sors. This helps to re­duce bruis­ing and stops the herbs from brown­ing as quickly.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.