Modern Classics: Book 1
by Donna Hay
Donna
Hay’s work is a beautifully produced, excellent foundation
manual for culinary beginners. In this book Hay covers a number
of basic disciplines, such as soups, roasts and pastas, using
examples from a modern Anglo-Saxon (Australian, English and
American) repertoire. Her classic recipes are written in lucid,
easy-to-follow language, and her “how to”
descriptions of fundamental techniques exude common sense. Large,
crisp photographs guide the reader on presentation. The book
would be an ideal gift for a busy parent looking to develop
menus for a family.
Featured
Recipes:
Octopus Salad
From Modern Classics: Book 1 by Donna Hay
(William Morrow, October 2002)
Adapted by StarChefs
 Yield:
4 Servings
Ingredients:
- 3 pounds baby octopus
- ½ cup extra virgin olive oil
- ½ cup lemon juice
- 2 Tablespoons lemon zest
- 1/3 cup fresh thyme sprigs
- 2 Tablespoons granulated sugar
- Coarse sea salt and freshly ground black pepper, to taste
- 7 ounces curly endive
- 1 red onion, sliced
- Olive oil, to taste
Method:
First wash the octopus. Remove the heads
and beaks and discard. Cut in half and place in a bowl with
the oil, lemon juice and zest, thyme, sugar, salt and pepper.
Cover and refrigerate at least 3 hours to marinate.
To cook, preheat a barbecue grill or broiler
on high heat. Cook the octopus for 1 to 2 minutes on each
side or until tender.
Place the curly endive and the onion on
4 individual serving plates. Top the endive with the octopus,
drizzle with the extra oil and sprinkle with sea salt and
pepper. Serve with lemon wedges.
Smoky Roasted Gazpacho
From Modern Classics: Book 1 by Donna Hay
(William Morrow, October 2002)
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 4 vine ripened tomatoes, quartered
- 2 garlic cloves
- Coarse sea salt and cracked black peppercorns
- 4 red bell peppers, quartered, seeds and ribs removed
- 1 ½ Tablespoons red wine vinegar
- ½ teaspoon paprika
- 1 ½ teaspoons granulated sugar
- 2 Tablespoons extra virgin olive oil
- 3 cups water
- 1 small cucumber, peeled and finely chopped
Method:
Preheat the oven to 400 degrees Fahrenheit.
Place the tomatoes and garlic on a baking tray lined with
parchment paper. Sprinkle with salt and pepper and roast for
20 to 25 minutes or until soft.
Meanwhile, place the bell peppers in the
broiler and broil until the skin is blackened. Remove from
the heat, place the peppers in a plastic bag, seal and allow
to stand for 5 minutes. Remove the peppers from the bag and
peel away the skins.
Remove the skins from the tomatoes. Squeeze
the garlic flesh from its skin and place in a blender with
the tomatoes, pepper, vinegar, paprika, sugar, oil and water.
Blend until smooth and chill.
To serve, ladle into mugs or bowls, sprinkle
over the chopped cucumber and serve cold. This soup serves
well with crusty bread.
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