The beginning of spring means all the new season sauvignon blancs are released, and there’s a great selection of citrus. For The Civil Servant we have taken these to make a refreshing mandarin, fennel and sauvignon blanc cocktail. With any leftover mandarins you could make marmalade, then you can have this drink (or something like it) all year round.
Recipe Category: Fiona Smith Issue 190
Banh mi traditionally contains pâté made from livers, so this takes that flavour combination to the next level with strips of lamb’s liver, crumbed and pan fried and piled into a baguette roll with Vietnamese salad and a homemade mayonnaise with nuoc cham flavours. For a quick version of the mayo stir ginger, fish sauce and lime juice into a good-quality bought mayonnaise, then season with soy sauce.
For an extra special, creamy hummus, I like to peel the skin from the cooked chickpeas. It’s an arduous task which can take an hour, but you’ll be amazed at the results.
This is a really traditional and delicious way to cook chicken livers, whose strong flavour is mellowed by the sweet, richness of Marsala wine, and they go beautifully with creamy risotto that has the peppery flavour of watercress to balance the rich livers.
Marcus Ringrose, friend of Cuisine photographer Aaron McLean, makes the most delicious heart skewers, that are loved by everybody who tries them. He doesn’t tell people what they are at first (as this instantly puts them off), instead letting them enjoy the flavours before surprising them with the ingredients. These are great to pass around as they are, or to make them into an entrée try with the cucumber and feta. If serving them with the feta, reduce the salt in the heart to 1 teaspoon.
While tongue takes a long time to cook, it doesn’t need any attention and can be cooked a few days in advance. This is also good cooked in the slow cooker if you have one. These tostadas are also great as finger food , just top your favourite corn chips with the tongue and salsa just before serving.