“Valli’s delicious cookbooks are always full of great ideas, and Love to Eat opens the door to so many cultures.” – MAGGIE BEER
For as long as I
can remember, my love of food has been intrinsically linked to travel. I grew
up in a family that took regular holidays to exotic places, so from a young age
I discovered the joy of eating fresh pasta on a sun-drenched Tuscan patio, wild
strawberries in the French countryside and spicy tagines in Moroccan
souks.
These days, my journeys are usually planned around new food
experiences, and when I get home, I like nothing better than experimenting with
what I’ve learnt, often adding a twist or ‘cheat’ to make a dish of my own.
Each chapter in delicious.
Love to Eat is inspired by my favourite cuisines, from spice-driven Indian
and Mexican fare to the classic flavours of France and Italy. With my British
upbringing, I couldn’t resist including some new takes on childhood favourites,
and of course I’ve included Australia, my adopted home, as I believe we have
some of the most inspiring chefs and produce in the world. So join me on a
cook’s tour of simple, beautiful recipes you’ll love to make, eat and share.
Enjoy! ─
Valli
Little (August 2014)
Delicious. Love to Eat features simple,
accessible and delectable dishes to inspire your weeknight dinners and take the
stress out of entertaining. Whether its Baked gnocchi with spinach, figs and
gorgonzola; Chorizo burgers; Truffled chicken with Champagne sauce; Harissa
salmon with pearl couscous; or Orange blossom semifreddo cones; Valli’s book is
the perfect cooks companion.
About the author:
Valli Little was born into a family of
UK restaurateurs and trained at Le Cordon Bleu in London, after which she
embarked on a career as a food consultant and caterer. Since 2001, Valli has
been food director of ABC delicious
magazine and is the author of nine books, including bestselling delicious, Love to Cook, Home Cooking
and Simply the Best. She lives in
Sydney where she and husband Phil are frequently visited by their two sons,
because the food is so good at home.
Barbecue Chicken Salad with Passionfruit
Dressing
1 bunch
coriander, leaves picked, roots reserved
3 garlic
cloves, chopped
2 tbs
olive oil
1
barbecue chicken, skin and bones removed, meat shredded
1 bunch
snake beans, cut into 4cm lengths, blanched
1 avocado,
chopped
1
Lebanese cucumber, very thinly sliced lengthways into ribbons
1 long
red chilli, seeds removed, finely shredded
1/2 cup
(75g) chopped toasted macadamias or cashews
1 cup
bean sprouts, trimmed
1/2
bunch Thai basil, leaves picked
1/2 cup
fried Asian shallots
Passionfruit dressing
1/ 3 cup
passionfruit pulp
2 kaffir
lime leaves, finely shredded
Juice of
1/2 lime
2 tsp
fish sauce
1 tsp
caster sugar
1 tsp
grated ginger
For the passionfruit dressing, briefly whiz the passionfruit pulp in a small food processor
to dislodge the seeds, then strain the juice, reserving
1 tsp seeds. Combine passionfruit juice with remaining
ingredients and reserved seeds in a small bowl. Using a
mortar and pestle, pound the reserved
coriander root with the garlic and 1
tsp salt to a paste. Alternatively,
whiz in a small food processor. Stir in the olive oil, then toss with
the chicken. Combine the snake beans, avocado, cucumber, chilli, nuts, bean sprouts,
basil and shallots in a large bowl.
Add the chicken mixture and
coriander leaves and toss to combine.
Drizzle
with dressing and serve. Serves 4-6
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