JUMP SHIFT
“THERE ARE SOME DISHES THAT TAKE ME BACK TO AN EXACT TIME AND PLACE IN MY LIFE.”
THIS IS THE cookbook I’ve always wanted to write but was never brave enough to. You know, the type of bravery that comes with age and grey hair. It has taken my own personal growth and 20 years of development as a chef to bring me to a place where I realise what’s important about food, and what I want to share with people. Bringing enjoyment to family and friends through food is the most important thing you can do with your cooking.
So many people tell me they can’t cook. I want you to realise you can cook; all you need is a good grounding in the basics and some commonsense kitchen know-how (and this book, of course) to develop a repertoire of family favourites.
This is a book for every occasion – the simple lunch, a family dinner or that special event. I want the recipes to be cooked at family tables and passed on. I want the food in this book to be stress free and enjoyed and tweaked by you to become your family’s favourite.
This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
Cook some of these great recipes with Colin as he hosts a masterclass on October 30, straight from his home kitchen! Register now for free at byfassnidge.com/cookingby
GREENS AND RICOTTA TURNOVERS
SERVES 4
“A flavoursome vegetable surprise to unwrap. Freeze any leftovers in a zip-lock bag for the perfect time-poor dinner.”
100ml extra virgin olive2 large red onions, thinly sliced1 fennel bulb, thinly sliced (slice the fronds and keep them for your salad)4 garlic cloves, finely sliced3-4 (30g) white anchovy fillets, drained, finely chopped1/2 bunch tarragon, leaves picked, chopped1/2 bunch sage, leaves picked, chopped1 tsp each freshly grated nutmeg and smoked paprika1/2 tsp chilli flakes300g green leaves of your choice, such as curly kale, silverbeet or sorrel, roughly chopped2 tsp white wine vinegar300g full-fat ricotta, drained4 sheets good-quality frozen puff pastry, thawed30g capers, rinsed, drained, chopped Small handful of grated parmesan2 eggs, beaten1 tbs fennel seeds1/2 bunch thyme, leaves pickedGreen salad leaves, to serve
