Post Script: More Please! My Family Recipes You’ll Love to Cook and Share – Manu Feildel with Clarissa Weerasena

A word of warning – do not open this book if you are hungry! Eat first- read second.

more-please

More Please

My Family Recipes You’ll love to Cook and Share

Manu Feildel with Clarissa Weerasena

Murdoch Books

ISBN: 9781743368459

 

Description:

Co-host of the highest rating TV show in the nation, My Kitchen Rules, this time showing us the easy accessible food his family eats at home.

As the cheeky co-host of one of the country’s best-loved TV programs, MKR, Manu Feildel gets to sample some of the finest home cooking in the nation. His favourite meals, though, are most often those he enjoys at home with his loved ones.

 

Like many of us, Manu’s family has diverse cultural roots – French, of course, but also Chinese, Malay and Sri Lankan. And he loves to put a spin on his favourite dishes from Spain, Italy and the Middle East. He and his partner, Clarissa, draw on all these influences when cooking at home. The result is a collection of simply delicious recipes that tick all the boxes: quick, easy and enticing for all the family on those busy weeknights, plus plenty of special-occasion dishes you can whip up to impress a crowd.

 

This is real food, with no skimping on flavour, and infused with all the flair and flamboyance for which Manu is renowned. It’s sure to have you coming back for more.

 

Author bio:

Manu Feildel has become one of the most popular personalities on Australian television as co-host of the highest-rating prime- time tv show My Kitchen Rules. He also stars in My France with Manu and Around the World with Manu.

 

Manu grew up in his father’s restaurant but dabbled for some years with performing in the circus before he took an apprenticeship as a chef. He studied in London and then moved to Sydney to take the position of head chef of Bilson’s, before opening and running his own restaurants, which he has since closed, now concentrating on his busy tv career.

 

 

My View:

A word of warning – do not open this book if you are hungry! Eat first- read second.

 

Ok – I have now grabbed an apple and feel confident I can sit and read the rest of this book without delving into the fridge/pantry to see what I can find to tempt me to eat. J  This is a spicy mix of French/Malay/Sri Lankan and Chinese – what a tempting array of recipes to choose your next meal from.

 

Slight pause in typing to go check out pantry again…still nothing that tempts me there but I could really eat some on Manu’s Salmon Terrine (in fact I think I will add this dish to my Christmas menu) and Manu’s Spaghetti Bolognese (made with beef stock, I think this ingredient will make this dish shine) is just what I need right now…or maybe Pumpkin and Lemon Thyme Risotto ( have you noticed I haven’t even mentioned the desserts yet?),  delicious easy to make family recipes and comfort foods – so much to choose from…and you can always finish the meal off with a banana fritter, omelette soufflé with berries or a chocolate  and chilli cream brulee if you have a little room left in your tummy.

 

More please! This writer is hungry!

 

North African Hot Fish Stew – Good Life Great Food – Judy Phillips

Cover Good Life Great Food

Recipes by Judy Phillips. Photos by Louise Lister.

NORTH AFRICAN  HOT FISH STEW

serves 6-8

North African Hot Fish Stew

 

“I ate a version of this in Israel; it’s very much a Sephardic recipe from the Moroccan/Tunisian tradition. It’s easy and quick and, with all those classic North African spices, wonderfully aromatic. Eating this reminds me of Israel and what an exciting place it is in culinary terms. Today it is defined by the merging of innovative chefs, incredible ingredients and a real diversity of cooking infuences

 

1 kg (2lb 4 oz) barramundi,  or other firm, white- fleshed fish fillet

80 ml (2 ½ fl oz/1⁄3 cup) olive oil

5 garlic cloves, crushed

2 tbsp sweet paprika

1 tsp cayenne pepper, or to taste

1 tsp ground caraway

1 tsp ground cumin

60 g (2 ¼ oz/¼ cup)  tomato paste  (concentrated purée)

250 ml (9 fl oz/1 cup) water

steamed rice or couscous, to serve

 

Cut the fish into 10 cm (4 in) pieces. Heat the oil in a large saucepan over medium–high heat. Add the garlic and spices and cook, stirring constantly to prevent them burning, for 2 minutes, or until fragrant. Add the tomato paste and stir until combined well, then add the water and stir until smooth. Bring to a simmer, decrease the heat to medium then cover the pan and cook for 5 minutes to allow flavours to develop.  Add the fish fillets to pan in a single layer, then bring the sauce back to a simmer. Reduce the heat to low, cover the pan and cook for about 8 minutes, turning the fish once, or until it is cooked through. Serve with steamed rice or couscous.” Judy