Big on flavour

Always tasty and mostly healthy and gluten-free, the 100-plus recipes in Anna Gare’s cookbook cover every occasion and almost every corner of the globe. Obsessed with food from an early age, Gare says what her recipes have in common is ‘big flavours that make your tastebuds do a little interpretive dance, and a deep respect for good produce’.

Always tasty and mostly healthy and gluten-free, the 100-plus recipes in Anna Gare’s cookbook cover every occasion and almost every corner of the globe. Obsessed with food from an early age, Gare says what her recipes have in common is ‘big flavours that make your tastebuds do a little interpretive dance, and a deep respect for good produce’.

DELICIOUS Every Day is a collection of Anna Gare’s favourite, most relied-upon recipes, from decades of being a caterer, TV cooking show presenter and home cook.

Created by her desire to eat good nutritious food that is preservative and additive free, most of Anna’s recipes lean toward the healthier side and many are gluten-free.

“You’ll find there are recipes for every occasion and from just about every corner of the globe,” says Anna.

There are accessible, drama-free midweek meals to satisfy fussy eaters and show-stopping salads to share.

The chapter of one-pot wonders is tailor-made for nights you just can’t face a sink full of dishes.

There are even two dessert chapters: one heavenly and virtuous; the other unapologetically sinful.

The one thing these dishes have in common is a deep respect for good produce; plus they are full of colour and have that little extra something that makes you go back for more.

• Anna Gare has appeared on several top-rating cooking shows in Australia, most notably hosting Channel Ten’s hugely popular Junior MasterChef and co-hosting the first series of Channel Nine’s Great Australian Bake Off.

She has a kitchenware range and for 16 years she ran one of West Australia’s most successful catering companies, Deluxe Catering.

Portuguese chicken wings

This is a tasty, cheap way to feed your family or a crowd; the spectacular aroma on the barbecue

draws everyone in. If you don’t own any large metal skewers you can use bamboo skewers — just soak them in water for 30 minutes before use to prevent burning.

INGREDIENTS:

14–16 plump chicken wings

12 fresh bay leaves, whole

Marinade

Juice and zest of 1 lemon

3 large garlic cloves, finely chopped

1½ tablespoons smoked paprika

3 tablespoons olive oil

2 fresh bay leaves, finely chopped

1 teaspoon dried oregano

1 handful oregano leaves, finely chopped

1 teaspoon salt

METHOD:

• Combine the marinade ingredients in a bowl.

• Cut the tip off each chicken wing and discard (or freeze them to make stock later).

• Coat the chicken wings in the marinade and place in the fridge for at least 1 hour.

• Skewer the wings and thread the bay leaves between the chicken pieces. Depending on the length of skewers, you might fit 3–4 wings on each.

• Cook over a barbecue or in a chargrill pan over medium–low heat for 30–40 minutes, rotating for even cooking and basting with any remaining marinade.

• Serve with a gorgeous salad.

• SERVES 4–6

• Note: If you have a lid on your barbecue, close it: keeping the heat in will speed up the cooking time.

DELICIOUS Every Day is a collection of Anna Gare’s favourite, most relied-upon recipes, from decades of being a caterer, TV cooking show presenter and home cook.

Created by her desire to eat good nutritious food that is preservative and additive free, most of Anna’s recipes lean toward the healthier side and many are gluten-free.

“You’ll find there are recipes for every occasion and from just about every corner of the globe,” says Anna.

There are accessible, drama-free midweek meals to satisfy fussy eaters and show-stopping salads to share.

The chapter of one-pot wonders is tailor-made for nights you just can’t face a sink full of dishes.

There are even two dessert chapters: one heavenly and virtuous; the other unapologetically sinful.

The one thing these dishes have in common is a deep respect for good produce; plus they are full of colour and have that little extra something that makes you go back for more.

• Anna Gare has appeared on several top-rating cooking shows in Australia, most notably hosting Channel Ten’s hugely popular Junior MasterChef and co-hosting the first series of Channel Nine’s Great Australian Bake Off.

She has a kitchenware range and for 16 years she ran one of West Australia’s most successful catering companies, Deluxe Catering.

Portuguese chicken wings

This is a tasty, cheap way to feed your family or a crowd; the spectacular aroma on the barbecue

draws everyone in. If you don’t own any large metal skewers you can use bamboo skewers — just soak them in water for 30 minutes before use to prevent burning.

INGREDIENTS:

14–16 plump chicken wings

12 fresh bay leaves, whole

Marinade

Juice and zest of 1 lemon

3 large garlic cloves, finely chopped

1½ tablespoons smoked paprika

3 tablespoons olive oil

2 fresh bay leaves, finely chopped

1 teaspoon dried oregano

1 handful oregano leaves, finely chopped

1 teaspoon salt

METHOD:

• Combine the marinade ingredients in a bowl.

• Cut the tip off each chicken wing and discard (or freeze them to make stock later).

• Coat the chicken wings in the marinade and place in the fridge for at least 1 hour.

• Skewer the wings and thread the bay leaves between the chicken pieces. Depending on the length of skewers, you might fit 3–4 wings on each.

• Cook over a barbecue or in a chargrill pan over medium–low heat for 30–40 minutes, rotating for even cooking and basting with any remaining marinade.

• Serve with a gorgeous salad.

• SERVES 4–6

• Note: If you have a lid on your barbecue, close it: keeping the heat in will speed up the cooking time.

• Delicious Every Day, by Anna Gare. Published by Murdoch Books. RRP: $45

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