Mushroom and truffle risotto from Il Passaggio in Bermagui

½ cup dry white wine
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish) 

Mushroom mixture:
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
1 … Read more »

Lentil and bean stew with gremolata

This is a wonderful, hearty, vegan stew for cooler evenings

Ingredients:

1 cup extra-virgin olive oil, divided

1 medium-sized brown onion, chopped (about 2 cups)

5 medium carrots, cut into 12 mm pieces (about 2 cups)

5 celery stalks, cut into 12 mm pieces (about 2 cups)

1 400 gm can diced tomatoes, undrained

6 garlic cloves, finely chopped, divided

1/2 cups dried French green lentils

2 fresh or dried bay leaves

2 rosemary sprigs

5 cups water, plus … Read more »

Coconut-Miso Salmon Curry

This delicious dish from the New YorkTimes is quick and easy to prepare.
Yield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »

Chilli con carne

By Steve Williams

Ingredients

2 tbsp oil
150 to 200 grams diced bacon or chorizo sausage
1 large onion, finely sliced
4 garlic cloves, sliced
1 fresh red capsicum
1.5 tsps whole cumin seed
1 or 2 large dried red chillies
500 grams 4/5 star minced beef, diced beef or plant-based mince
1 tbsp smoky chipotle sauce (optional)
1 tbsp each ground coriander, cumin and sweet paprika
1 tsp … Read more »

Jalfrezi

by Steve Williams
This Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of mild … Read more »

Corn Fritters

by  Linda Sang

2 cups of fresh corn kernels
2 tbsp chopped mint (or herbs of choice)
½ cup of crumbled feta cheese
1 cup SR flour
2 eggs
1 tsp salt
½ cup of soda water (or more if needed)
Freshly ground pepper
Oil for frying

Method

Mix flour, eggs, soda water and salt together until smooth. Stir in corn, feta and herbs. Stand for ten minutes. Cook spoonfuls in … Read more »