Serax bowls from from Republic. Photo / Babiche Martens.
Dishes we can whip out and wow our guests with are like little black dresses - reliable classics, writes Angela Casley. Inspired by this week's fashion issue, I've opted for a series of stylish dishes that I trust and know will always look good and impress - no matter the occasion. A little like that favourite dress in your wardrobe.
The joy of a good risotto is its simplicity. It needs
only a couple of flavours such as onions, garlic and plenty of parmesan. Other vegetables or herbs can also be added, provided it is done at the correct time. All soft herbs should go in just before serving, while harder vegetables, like pumpkin or even mushrooms, should be added earlier to allow time to cook through.
I was planning on a scallop risotto today and then I saw these beautiful Pacific oysters, a favourite of mine, so in they went at the end. Be sure to save all the juices when straining off the seafood as it really intensifies the flavour. And make sure you taste the risotto before you add any extra salt, as the stock and seafood may well be enough. The grapefruit brings a freshness at the end, while the chopped fresh dill or parsley is a must.
For today's stir-fry I was shopping for garlic chives and oyster mushrooms at my local Asian grocery, when an old Chinese man stopped me to ask how I planned to cook them. His suggestion was with egg - the only way in his book, and he seemed rather amused at my combination.
