Ocean trout in puff pastry with mussel sauce
Ocean trout in puff pastry with mussel sauce | This recipe by Sébastien Piel is quintessentially French, featuring ocean trout with puff pastry and Swiss brown mushrooms. The mushrooms give an earthiness to the dish and balance the seafood. Pot-ready black mussels are available from most fishmongers and come already cleaned and bearded for those short on time. Sébastien usually makes his own puff pastry but for ease and convenience we’ve substituted frozen puff pastry.
Chilli fish stew
Chilli fish stew | This is a really easy and brilliant fish stew that’s perfect for any occasion from a quick supper to a party or even Christmas if you aren’t into a traditional roast. Add lobster or prawns to make it feel more celebratory, or use cheaper fish and mussels for a more frugal recipe. The chilli lifts the whole dish and makes it a really exciting thing to eat. I love having the background warmth of dried chilli and the kick of fresh chilli oil.
Goan-style crunchy chorizo mussels
Goan-style crunchy chorizo mussels | “This is a great starter to have when you have people coming around for dinner. You can assemble the mussels during the day and refrigerate them, then pop them under the grill just before you’re ready to serve. They’re super delicious and very easy.” Anjum Anand, Anjum's Australian Spice Stories
Mussel and chilli leaf broth
Mussel and chilli leaf broth | This is a dish Luzviminda and her family would cook regularly. Simple, quick and easy, fresh ingredients and a good stock are the secrets to making this dish sing, along with an ingredient that is rarely used in Australian cooking – fresh chilli leaf. Grow your own chilli plants and you’ll have plenty all year round. You can also experiment by adding it to other recipes.
Mussels with Bayonne ham and shallots
Mussels with Bayonne ham and shallots | Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread.
Mussels in white wine (moules marinières)
Mussels in white wine (moules marinières) | Mussels simply cooked in white wine, garnished with fresh parsley – there couldn’t possibly be a better dish to serve with a cold beer (and perhaps a side of fries) on a hot summer afternoon. Making this recipe yourself at home is easy – and even quicker if you buy mussels that have already been scrubbed and debearded by a fishmonger.
Mussels three ways
Mussels three ways | “When you have fantastic produce like these super fresh mussels, it’s really easy to create delicious food without too much effort. Here I serve them straight up with a squeeze of lemon, in lettuce cups with a ceviche dressing and in the half shell with gazpacho jelly and crispy capers. To make it even easier when you're entertaining, prepare the gazpacho jelly the night before.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne
Chocolate and cardamom mousse cake with homemade honeycomb
Chocolate and cardamom mousse cake with homemade honeycomb | This is a really simple torte recipe, and if you’re really pushed for time you can even buy the sponge base to make it even easier for yourself. The homemade honeycomb may seem a bit scary, but once you’ve tried it you’ll see how easy it is to do.
Raymond Blanc's basic chocolate mousse
Raymond Blanc's basic chocolate mousse | Raymond Blanc shows you how to make a classic chocolate mousse with his easy recipe.
Salted caramel and chocolate mousse
Salted caramel and chocolate mousse | Chocolate mousse is very easy to make and this version only needs an hour to chill before serving. This recipe comes from the chef's mother.
Easy chocolate mousse
Easy chocolate mousse | It’s rich, chocolately and smooth… and yet good for you in so many ways. Enjoy this mousse on its own or with berries and nuts any time of day.