Eat

UP YOUR KITCHEN GAME

Many factors can turn a good cook into a great one, but there are five standout tricks chefs swear by to elevate anyone’s skills.

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Many factors can turn a good cook into a great one, but there are five standout tricks chefs swear by to elevate anyone’s skills. And they’re easy to master. Here, the pro moves that’ll make your meals sing.
 
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Soaking scallions and onions in acid like vinegar or lemon juice, even for a minute, softens their sharpness

Make  sauce the star

A versatile flavour booster will take even the most basic dish to the next level, and it doesn’t need to be complicated. This herby version is a refreshing bite of parsley, cilantro, and mint, and it requires no cooking. Experiment with different spices, chiles,  garlic, and olive oil, and finish with a touch of acid.

GRILLED SHRIMP WITH SALSA VERDE

SERVES: 4

START TO FINISH: 20 MINUTES

> 1  lime
> 1  scallion, whites and greens separated, thinly sliced
> 1  cup fresh cilantro
> ½   cup fresh flat-leaf parsley
> 2  tbsp fresh mint
> 1  tsp capers, rinsed and chopped
> 2  red peppers, slivered
> ¼  cup plus 1 tbsp extra-virgin olive oil
> Salt

> 450g shrimp

1. Zest the lime into a bowl. Add 1 tablespoon juice, then stir in the scallion whites; set aside. Finely chop cilantro, parsley, and mint. Add to the bowl, along with the capers, peppers, and ¼ cup oil. Stir and season to taste with salt.

2. Heat a grill to high. Toss the shrimp with the remaining oil and season with salt. Grill, turning once, until opaque, about 3 minutes. Serve with sauce.
 
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Put faith in your marinade

It’s the quickest way to add depth. Start with olive oil and follow with an acid like vinegar or lemon juice to tenderise, onion for richness, herbs or spices for complexity, mustard for savoury notes, and finally a sweetener like honey to caramelise.

ROSEMARY GRAPEFRUIT MARINATED PORK TENDERLOIN AND BEETS

SERVES: 4

START TO FINISH: 35 MINUTES (PLUS MARINATING)

> 1 Ruby Red grapefruit
> 2 tbsp Dijon mustard
> 2 tbsp extra-virgin olive oil
> 3 tbsp honey
> 4 garlic cloves, smashed and peeled
> 3 rosemary sprigs
> 450g beets, peeled and cut into 1cm wedges
> 1 whole pork tenderloin (570g), trimmed
> Salt and black pepper

> Chopped fresh parsley, for serving

1. With a vegetable peeler, remove 4 strips of peel from the grapefruit. Squeeze ¾ cup juice from the grapefruit into a small bowl. Whisk in the mustard, oil, and 2 tablespoons honey, then stir in the garlic, rosemary, and grapefruit zest. Divide between 2 large resealable plastic bags. Put the beets in one bag and the pork in the other. Seal and refrigerate for at least 2 hours and up to 8 hours.

2. Preheat oven to 230 deg C. Line a rimmed baking sheet with foil.

3. Put the pork on the baking sheet, wiping off excess marinade, then rub the remaining 1 tablespoon honey on top of the pork. Remove the beets from the marinade and scatter around the pork. Season everything with salt and pepper.

4. Roast until a meat thermometer inserted in the pork registers 60 deg C, about 20 minutes. Transfer the pork to a cutting board and let rest. Meanwhile, stir the beets and return to the oven. Roast until the beets are tender, about 7 minutes longer.

5. While the pork and beets roast, strain the marinade into a small saucepan. Discard the solids. Bring the marinade to a boil, then boil until reduced to a syrupy glaze, about 8 minutes. Keep warm.

6. Slice the pork and arrange on a plate with the beets and boiled marinade. Garnish with parsley and serve.
 
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If you prefer a deep, dark crust on your pork, sear it on the stove instead.  
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Balance flavours and textures

Every good dish nails the perfect combo of salty, sweet, sour, and spicy, plus crunchy, chewy, creamy, and tender. The best way to master this is by composing a great salad, like the one here. Taste as you create, noticing where to add more acid to balance the oil and nuts to add meatiness to the veggies.

CELERY ROOT SALAD WITH ASIAN PEAR AND POPPY SEED YOGURT DRESSING

SERVES: 6

START TO FINISH: 20 MINUTES

> ½ cup plain whole milk yogurt
> ¼ cup fresh lemon juice
> 2 tbsp extra-virgin olive oil
> 1  tbsp poppy seeds
> ¼  tsp dried red chilli flakes, plus more for serving
> Salt
> 1  medium celery root, trimmed, peeled, and cut into matchsticks
> 1 Asian pear, peeled, cored, and thinly sliced
> ½ cup dried apricots, cut in halves
> ¼ cup roasted salted pistachios

> ¼ cup fresh flat-leaf parsley, sliced

1. In a large bowl, whisk the yogurt, lemon juice, oil, poppy seeds, chile flakes, and a pinch of salt. Adjust seasonings to your preference.

2. Add celery root, pear, apricots, pistachios, and parsley. Toss until well-coated. Serve immediately or refrigerate for up to 2 hours. Toss again before serving.

ROASTED VEGETABLES WITH PROSCIUTTO CRISPS AND FRESH FIGS

SERVES: 6

START TO FINISH: 45 MINUTES

> 1kg vegetables, such as carrots, radishes, sweet potatoes, shallots, and garlic, cut into 4cm chunks (8 cups)
> 2  tbsp extra-virgin olive oil
> 60g prosciutto, torn into small pieces
> 6  sprigs thyme, plus leaves for garnish
> Salt and black pepper

> 6 fresh figs, halved

1. Put a half-sheet pan on the floor of the oven. Preheat oven to 220 deg C.

2. In a large bowl, toss the vegetables with the oil, prosciutto, thyme, and a pinch each of salt and pepper until coated. Carefully transfer the hot pan to a wire rack, then spread the vegetables in a single layer.

3. Roast on the floor of the oven, stirring once, until browned and tender, about 35 minutes. Put in a dish and top with figs and thyme leaves.
 
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Caramelise your roasted vegetables

It’s the golden, crunchy exterior that makes squash, brussels sprouts, and root veggies slightly sweet and totally addictive. The trick: First, preheat the baking pan so your food hits a hot surface and gets a sear. Then place the pan with the veggies on the floor of the oven, which provides the most direct heat to cause caramelisation.
 
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Amp up a simple pasta

You add decadence by doing as the Italians do and undercooking your pasta – even less than al dente – then tossing the noodles in simmering sauce. This will make the pasta actually soak up the goodness so that the flavour is bold and intensified.

LINGUINE WITH SPICY ITALIAN SAUSAGE, BUTTERNUT SQUASH, AND PECORINO

SERVES: 4

START TO FINISH: 25 MINUTES

> Salt and black pepper
> 2  tbsp extra-virgin olive oil
> 230g spicy Italian sausage
> 1 onion, diced
> 2  garlic cloves, sliced
> 450g butternut squash, peeled, quartered lengthwise, and cut into 1cm slices
> 1   bunch green leafy vegetables of your choice, trimmed and cut
> 340g linguine

> 30g Pecorino Romano, grated

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat oil in a large, deep skillet over medium heat. Squeeze the sausage out of the casings in bits and into the skillet. Cook until the bottoms are browned, about 3 minutes, then push to one side of the skillet. Add the onion and garlic to the other side, season with salt, and cook, stirring occasionally, until translucent, about 5 minutes. Stir with the sausage and push to one side of the skillet.

3. Add the remaining tablespoon oil to the other side of the skillet and add the squash. Season with salt and pepper and stir to coat with the oil. Add green vegetables. Stir with the sausage and onion, spread in an even layer, and add ½ cup of the boiling salted water. Cover and cook until squash is tender, about 8 minutes.

4. Add linguine to the boiling water and boil, stirring occasionally to prevent sticking, 8 minutes. With tongs, transfer the noodles to the squash mixture. Reserve cooking water. Toss well and add half the cheese. Continue tossing until noodles are al dente, about 2 minutes. If the sauce seems dry, toss in ¼ cup pasta water.

5. Divide among serving plates and top with the remaining cheese and more pepper.
 
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Pick the right pot: If you don’t have a large, deep skillet, use a Dutch oven or a wide pot. You need plenty of room to toss the pasta.