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Sauces & Dressings Recipes

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It has to be said, if you’re buying store-bought pickles you’re simply missing out. Often commercially packaged pickled vegetables are made with minimum, simple ingredients – water, vinegar, salt, sugar – and given the lack of complexity, the contents inside the jar often taste bland; or worse, too vinegary or too sweet. Experimenting with your own pickling liquid and making your own range of pickled vegetables is highly rewarding, but what choices might one have…

Learning how to avoid the mistakes when pickling is a critical step. Some may have experienced ferments exploding or turning fizzy, or jarred pickles turning mouldy. There’s certainly an art to putting fruits and vegetables into jars and the key to success is hygiene. Unfortunately the one step that’s the most important is often overlooked – sterilisation. Here’s how it’s done: Jars and lids to be used firstly need to be checked for good condition.…

Master stocks are typically a mix of Asian ingredients beginning with water, soy sauce, rock sugar and Shaoxing or rice wine. Other commonly added spices and flavourings include: spring onion, star anise, dried citrus peel, cassia bark OR cinnamon, pepper, garlic, ginger and dried mushrooms. A master stock can be repeatedly reused to poach a wide range of braise meats including: whole duck and chicken (or segments), beef brisket, lamb neck or pork shoulder. We’ve…

If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your hands when picking and elevate from your picking bucket when full. This Red Currant and Onion Relish is a simple recipe that’s designed to pair with Essentials’ Panko-crumbed Mackerel Fishcakes . It is a versatile recipe that can is well suited to fish and lighter meal dishes.…

Over the coming weeks and months, Essentials will to continue to support its readers during the COVID-19 crisis with clever food strategies, supportive ideas to share. We’ve now opened up our website and iOS app Essentials Magazine Australia allowing FREE subscription. To install the iOS app, visit the App Store today! Panko-crumbed Mackerel Fishcakes with Sweet and Sour Cucumbers, Red Currant and Onion Relish Serves 4 Mackerel Fish Cakes 700g potatoes, peeled and cut into…

It’s one of the best best BBQ recipes we know and is incredibly simple to put together. Its winning secret ingredient: the added premium smoked paprika. Get this one together for family and friends this silly season down under and you’re sure to be awarded King of the BBQ. Coriander and Lime Mayonnaise 3 egg yolks 2 tsp Dijon mustard 2 tsp white wine vinegar 200ml olive oil or sunflower oil ½ bunch coriander, well…

The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The following recipe is inspired by one of Australia’s best, Neil Perry of Rockpool Bar and Grill; and is icon of his Rockpool’s culinary history. Café de Paris Butter 150g unsalted butter, warmed to room temperature 2 anchovies, finely chopped 2 tbsp finely chopped chives 2 tbsp finely…

1. In a bowl add one or two free-range egg yokes. 2. Add one teaspoon of Dijon mustard. 3. Whisk vigorously by hand the egg yokes and mustard, dribbling in 1 cup virgin olive oil. Whisk until the consistency of the mixture becomes a thickened, free-range egg mayonnaise. 4. Add 2 tablespoons of Worcestershire sauce. 5. Add 1 tablespoons of commercial tomato sauce. 6. Continue to whisk, ensuring colour becomes consistent. 7.  Add a squeeze…