In ‘The Recipe’, Michelin-starred chef Josh Emett brings together 300 of the most important classic recipes by 150 of the world’s most acclaimed chefs.
Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world’s top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold – sure to delight any food lover or serious home cook.
Josh Emett, holder of three Michelin stars, has collected the most important classic recipes from the world’s most acclaimed chefs (including 34 Australian chefs) to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars.
Featuring specially commissioned photographs, the book is organised into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more.
Thanks to Hardie Grant Books, we have three copies of this incredible book to give away.
To win a copy:
Tell us your all-time favourite recipe and the cookbook it comes from
Send your answer, as well as your name, contact phone number and postal address, to firstname.lastname@example.org.
Entries close Sunday 30 June 2019. Terms and conditions below.
NIGEL SLATER’S FIDEUA RECIPE
Peel the onion and cut it into small dice. Remove the tentacles from one of the squid and cut the body sac into small dice. Cut the second squid into wide strips, removing the tentacles as you go, and set aside.
Place a shallow paella pan over a medium heat and pour in 2 tablespoons (30 ml) of the olive oil. When the oil is hot, add the diced squid and cook quickly, letting it sizzle and colour lightly on both sides.
Peel the garlic and slice each clove very finely, then add to the pan, still set over a medium heat, together with a little more oil if needed. Chop the tomatoes, fairly finely, add them and all their juice to the pan, and cook, stirring, for 2 minutes. Stir in the paprika, saffron (if using), and pasta.
Let the pasta toast for a minute, then pour on the stock, season with salt, bring to the boil and leave to cook for 8 minutes, or until twothirds of the liquid has evaporated. At this point do not stir again until a fine crust has formed on the base.
While the pasta cooks, warm the remaining tablespoon (15 ml) of oil in a shallow pan, add the reserved strips of raw squid and the shrimp/prawns, and cook for 2 minutes, until lightly browned. Remove immediately.
Place the clams and mussels, and the squid and shrimp/prawns, over the surface of the pasta, then make a loose dome of kitchen foil over the pan and leave everything to steam for 2 or 3 minutes, till the mussels and clams have opened. Serve immediately.
“Fideua is a Valencian pasta dish cooked in the style of a paella, using tiny macaroni-style pasta instead of rice. The crust that forms on the base of this dish is known by various terms including socarrar, to singe – this will only form if you leave the dish alone to get on with things itself. It should stick to the pan, as with paella, firm enough to be scraped off, but caught before it burns. This is not something to cook by the clock, or by the book, but something you get to know by making it over and over again, learning to trust your pan, your ingredients and your skill.”
– NIGEL SLATER
Preparation: Have everything ready before you start.
Key element: Allow the base to crust over to create the socarrar.
Tip: Use a trusted paella or non-stick pan, and ensure you have control over the heat.
Comment: Toasting instead of cooking the pasta gives this dish a delicious nutty flavor
Nigel Slater’s Fideua from The Recipe by Josh Emett, image copyright © Kieran E. Scott, Fideua recipe from A Year of Good Eating by Nigel Slater (Harper Collins Publishers Ltd, 2015).
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Competition Terms and Conditions: Three winners will be chosen randomly from correctly submitted entries. Failing to provide a contact phone number or correct postal address will render an entry invalid. Only one entry per individual will be entered into the draw. Entries must be submitted by 12:01am on 1 July 2019. Winners will be selected by The Essential Ingredient. Entrants must be residents of Australia and must be 18 years of age or older. Entry is not open to employees of The Essential Ingredient or their families. Prizes will be distributed by Hardie Grant Books. Each prize is valued at AUD$39.99. The Essential Ingredient retains the right to publish the winner’s name. Prize is not transferable or exchangeable.