Recipe: Karen Martini’s Paella with Chicken, Chorizo and Calamari

This recipe has been created exclusively for The Essential Ingredient by Karen Martini.

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Don’t forget to try Karen’s Amaranth and Tomato Salad recipe and her Twice-cooked Duck with Verjuice-baked Chestnuts on Farro.

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“This delicious full-flavoured paella uses classic Spanish ingredients …

Recipe: Cath Claringbold’s Winter tabouleh

Although perfect for winter, this recipe is a treat for any season. The warmth of the spices are contrasted with the freshness of a variety of herbs, and the incredible zing of the pomegranate.

Recipe: Cath Claringbold’s Winter Tabouleh
Serves:  4 – 6

Ingredients:

160g white quinoa
500ml chicken or vegetable stock
1 cauliflower
2 tbl extra virgin olive oil
¼ cup slivered almonds, toasted
½ cup raisins, roughly chopped
½ …

How to make a chocolate ganache (video)

Knowing how to make a good ganache is an essential part of successfully preparing countless desserts, pastries and other sweet masterpieces.

Escargot; a French icon

Few ingredients are as iconically ‘French’ as escargot. Simply the French translation of ‘snails’, escargot has been considered a culinary luxury in Western Europe since the days of the Roman Empire.

Traditionally, French snails are served with herbed garlic butter and eaten from decorative shells, though there are many other delicious iterations. Perhaps the most famous contemporary dish featuring snails …

Type “00” flour: for perfect bread & pasta

Nothing beats home-made. Serving your own bread or pasta will always elicit heartier gasps at the table than something you’ve bought.

And yet, for all the love and care you’ve put into your own Italian masterpieces, often the texture and consistency of your bread and pasta isn’t quite what your local Italian bakery or pasta restaurant manages to create.

The secret? …

Cooking a Lamb Kifta Tagine (video)

In this exclusive video, renowned chef and master of Middle Eastern spices Greg Malouf (formerly of Momo) demonstrates how to make his lamb kifta tagine with egg and artichoke.

Ingredients:
800g lamb, finely minced
1 medium onion, finely chopped
3 tbsp parsley, finely chopped
1 tsp dried mint
¼ tsp cayenne pepper
Sea salt and white pepper
2 tbsp olive oil, for frying
½ bunch flat leaf …

RECIPE: Annette Fear’s red curry paste

When it comes to explosive flavour combinations, there are few cuisines more exhilarating than Thai. Red curry epitomises the versatility of Thai cuisine, as well as its ability to showcase the finest fresh ingredients.

Use this red curry paste with fresh seafood, organic poultry (duck is particularly ideal) or seasonable vegetables.

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Ingredients:
15 red chillies medium, dried
2 tsp coriander …