Japanese-style pot-au-feu, also citrus and citrus semolina cake

Japanese-style pot-au-feu, and citrus and ginger semolina cake

Serves 4

This mild Japanese variant of the famed French”kettle on the flame” is packed with flavour. ) If you’re trying to find a milder alternative to a winter , this can be.

1 tablespoon sake or vodka2 tsp salt8 poultry mid-wings4 high heeled pork sausages4 medium potatoes, peeled and halved1 pumpkin, peeled and quartered4 carrots, peeled and cut into 5cm lengths1/2 moderate cabbage, cut to 4 wedges2 tablespoons fish sauce1 tablespoon finely shredded skillet to pour

Require a big pot and insert the interest (or vodka) and salt. Order the chicken wings, noodles, potatoes, carrot, onion and cabbage in the bud. Pour two minutes of boiling water and then add the sauce.

Set the pot over moderate heat and contribute to a very low simmer (there ought to be barely any bubbles breaking the surface). Skim off any scum that rises to the top. Reduce the heat to low and cover the pot. Cook over very low heat for 50 minutes. ) Check the veggies are softened for your own liking, then flavor the soup and adjust seasoning.

Drink the vegetables and meat with some of the broth poured on the top along with a sprinkle of parsley.

Citrus and ginger semolina cake.Credit:William Meppem. Styling by Hannah Meppem.

Citrus and ginger semolina cake

Serves 8-12

This wealthy and decadent cake is combined with a chilly cherry syrup. Drink a generous dollop of sour cream that will help balance the sweetness.


3 eggs1 cup sugar1 cup good semolina1 cup thick berry 75g butter, meltedjuice of 1 lime2 tsp grated ginger1/4 cup plain flour1 teaspoon baking powdersour lotion, to function


1 cup sugar1 tablespoon honey5 pieces ginger, bruisedjuice of 1 orangerind of 1 teaspoon (green part only, pith removed), juliennedrind of 1 orange (orange part only, pith removed), julienned

For the syrup, and put all of the ingredients and one cup of water into a small saucepan and bring to a simmer. Simmer for 5 minutes, stirring to dissolve the sugar, then let to cool. Remove the ginger pieces.

Heat your oven to 170°C fan-forced (180°C standard ). Grease a 25cm springform cake tin. Whisk the eggs and sugar together until the sugar has been dissolved. Add the semolina, yoghurt, melted butter, carrot juice and the juice just out of the grated ginger (squeeze it using a spoon with your palms ) and crush with a wooden spoon until the mixture is smooth. Pour the flour and baking powder until fully blended. Pour the batter into the cake tin and bake for 35 minutes, till it is golden brown and a toothpick inserted into the center comes out clean.

Spoon the chilled syrup throughout the cake and enable the cake to cool to room temperature. Remove from the tin and serve pieces of this cake with a dollop of sour cream.

Adam’s suggestion: If you like cakes but do not make them too frequently since you are most likely to shake off the entire thing, only do exactly what I do: Eat a cake, and then give half of it to your buddy. Cakes are created for sharing anyhow.

This report looks in Sunday Life magazine inside the Sun-Herald along with also the Sunday Age on sale July 5. )

2010 MasterChef winner and TV presenter

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