Creamy Roast Chicken ‘Stroganoff’

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Alfred Solti

Alfred’s recipes reflect his heritage, which includes German and Hungarian. He says, ‘We often cook this, especially in winter, using left over roast chicken and gherkins we’ve made from excess cucumbers from summer. For a ‘saucier’ pasta version, I add a little of the hot pasta water, as well the cooked pasta to the pan, and stir through.’

olive oil
25g unsalted butter
200g leftover roast chicken
½ onion finely diced
1 garlic clove … Read more »

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Vanilla Kipferl ‘Vanilla Crescents’

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Alfred Solti

Alfred: ‘This is my mother’s Christmas Biscuit recipe. Biscuit baking started 6-8 weeks prior to Christmas Eve or ‘Heiligen Abend’ according to my mother. She would bake about a dozen different types of biscuits in amounts that could have rivalled Arnott’s output, and these were given away as presents during the festive season. Given the butter needed, these are best made when it isn’t too hot in your kitchen – perfect for Christmas in … Read more »

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Choko Pickle

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Virginia White

I read with interest Keith’s article about chokos in last month’s Triangle. However, I think he forgot the best use for them, ie pickles. Try this and judge for yourself.

1.5kgs chokos
1kg onions
1/2 cup salt
1 litre brown vinegar
1 cup plain flour
2 cups sugar
1 dessertspoon tumeric
1 dessertspoon mustard powder
1 dessertspoon curry powder
1/2 tsp ground ginger … Read more »

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Melting Apple Custard

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Virginia White

Now that apples are at their best it’s a good time to use them for cooking as well as eating fresh.

1.5kg tart cooking apples, peeled and cored
100g unsalted butter
1 cup sugar
90ml Calvados (optional)
1 vanilla bean, split
3 large eggs
2 large egg yolks
300ml double cream

  1. Preheat oven to 220C
  2. Cut the apples in quarters. Heat the butter in … Read more »

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Tomato Eggs

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Linda Sang

At the end of March my remarkable grandmother of 111 years died peacefully in her sleep after not eating for one day. We Chinese take our food seriously! We called her Pau Pau and
when I was small our family would go to her semi-detached house in Bondi Beach for Sunday lunch. There would be a large array of dishes, all tasting different from my other grandmother’s fare, who was an equally wonderful cook. After our mother died my sister and I had the … Read more »

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Fish Chow Mein

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Linda Sang

250g dried fine egg noodles
3 cm knob of fresh ginger peeled and grated
1 tbsp soy sauce
1 tbsp light oil
500g firm white fish fillets (ling is good) cut in 2 cm squares
2 eggs
Oil to fry
½ small cauliflower thinly sliced,
1 medium carrot cut into matchsticks
6 dried shitake mushrooms, soaked for an hour or so … Read more »

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