Outdoor: The Best Recipes Under the SunThe recipes in this book are best savoured under the wide open sky, making it easy to plan a leisurely picnic or an elegant al fresco dinner party. Features 200 recipes, each illustrated. |
Common terms and phrases
1/2 teaspoon ½ cup al dente baking tray balsamic vinegar barbecue basil black pepper bocconcini bread brown brush butter capsicum caster sugar chargrill chicken cook cool coriander couscous cream crushed Drain drizzle eggplant extra virgin olive feta fillets flour food processor g 1 cup g 1 lb g 14 oz garlic cloves ginger grill ground black pepper inch large bowl large saucepan leaves lemon juice lemon zest lime juice low heat marinade medium heat mixture mushrooms olive oil oregano Parmesan cheese parsley pasta pastry Peel pieces pine nuts Place plate prawns Preheat the oven red onion refrigerate Remove ricotta salad salt and pepper sauce season with salt seeds Serves sesame skewers spinach spoon spring onion sprinkle stir tablespoon finely chopped tablespoons tablespoons chopped tablespoons lemon juice tablespoons olive oil teaspoon teaspoon ground thinly sliced thyme tomatoes toss virgin olive oil wedges yoghurt zucchini
Popular passages
Page 197 - Pour in the wine, then reduce the heat to low and simmer for 5 minutes, or until nearly evaporated.
Page 143 - Fuji apples 4 spring onions, finely sliced 35 g rocket Combine the vinegar, olive oil, lemon juice and mustard in a screw-top jar, and shake well to combine. Season to taste with salt and pepper. Bring a large saucepan of salted water to the boil, and cook the bucatini according to the packet instructions until al dente.
Page 253 - Combine the ginger, coriander, lime rind and 2 tablespoons of the lime juice. Spread 2 teaspoons of the herb mixture over each fillet and season well. Marinate for 1 hour. Combine the remaining herb mixture with the remaining lime juice in a screwtop jar Set aside until needed. Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well. Meanwhile, heat a chargrill pan or barbecue plate to medium— this will take about 5 minutes and lightly...
Page 161 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 195 - Heat the ghee in a frying pan, add the garlic, onion and mustard seeds, and cook over medium heat for 5 minutes, or until the onion is golden. Add the asafoetida, cumin seeds, ground coriander and chilli, and cook for 2 minutes.
Page 75 - Dijon mustard, lemon juice, olive oil and brandy in a food processor and process until smooth. Season to taste with salt and freshly ground black pepper. Spoon into a clean, warm jar, cover with a layer of olive oil, seal and refrigerate for up to 1 week. Serve on bruschetta or with a meze plate. Makes 1 1/2 cups Note: When refrigerated, the olive oil may solidify, making it an opaque white colour.
Page 55 - Using a 6 cm (21/2 inch) cutter, cut the pastry into 64 circles. Place 2 heaped teaspoons of filling on half the pastry circles, leaving a small border. Lightly brush the edges with egg, then place a pastry circle on top of each. Seal the edges well with a fork. Lightly brush the tops with egg. Place the pies on the heated tray and bake for 25 minutes, or until the pies are puffed and golden. Makes 32...
Page 165 - UJ 400 g (14 oz) spaghetti 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, finely sliced 1 small red chilli, cored, seeded and sliced 6 anchovy fillets, finely chopped 400 g (14 oz) canned chopped tomatoes 1 tablespoon fresh oregano, finely chopped 16 black olives, halved and pitted 2 tablespoons baby capers a handful basil leaves...
Page 165 - Cook the spaghetti in a large saucepan of boiling salted water until al dente, stirring once or twice to make sure the pieces are not stuck together. The cooking time will vary depending on the brand of spaghetti.