Techniques and How Tos from Cuisine Magazine

Saltimbocca alla romanaThe Italians use a lot of veal in their cooking, especially in the northern regions.

Polenta

Polenta is a staple of regions of Northern Italy, especially Veneto and Lombardy.

Ricotta

Ricotta is made by using the whey left over from making other cheeses.

What to do with...fish (156)

Did you know that 130 species of fish are commercially fished in New Zealand? How many of those have you tried?

Cherries

Nothing announces the beginning of summer and the Christmas season quite like the arrival of the first stone fruits.

Miso is often associated with Japanese cuisine, although versions of it also appear in Korean and Chinese dishes. It is a thick paste that is made from soybeans, salt, water and the yeast mould koji - the mixture is then fermented.

Whole spices

Recipes often specify toasting your spices, but why is it necessary? And why is it better to toast and grind whole seeds than simply buy ground spices in the first place?

Pomegranates

Pomegranates are one of the earliest documented fruits - they have a rich history and have long been used in both Middle Eastern and Mediterranean cuisines.

Preserved lemons

Preserving lemons softens and removes the bitterness of the fruit's skin so it can be eaten.

Anchovies

The poor anchovy divides opinion: some find its pungency and saltiness overpowering, but these same qualities, which enable it to bring depth and interest to many dishes, also entrance its fans.

What to do with - Turkey

The key to a succulent turkey is keeping the meat moist. There are many ways to achieve this: brining, basting, marinating, rubbing butter or pastes under the skin and turning the bird during cooking. I tend to use a combination of under-skin rubbing and turning because it's easy and, while the turkey doesn't look perfect, it produces lovely, moist meat

What to do with - Ham

Glazed ham is so delicous when it comes straight from the oven, warmed through and served as a centrepieve for dinner. This is everything you need to know about heating, glazing, carving and storing ham.

What to do with - berries

Berry season runs from mid-November through the summer, with the last crops of raspberries, blackberries and blueberries in autumn. Jams, jellies, cordials, syrups and vinegars are some of the classic treatments for berries, but if preserving is not your thing, try some of these ideas.