Featured Cookbook

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1. Caramelized Onion Frittata with Variations

2. Pork, Basil and Pepper Stir Fry

3. Nectarine Ice Cream

Book Description

On the cover of Donna Hay's The New Cook is a photograph of a stack of white plates and on the top is a bowl of wok-fried salted chili crab--very chic. It sets the tone for what you'll find inside: modern food layered with contrasting flavors beautifully presented. In a word, it's very Australian. And it should be, as Hay is the food editor of Australian Marie Claire magazine.

... (more)

The New Cook

Authors: Donna Hay

Date: July 1998

ISBN: 0864117639

Publisher: Murdoch Books (AU)

Paperback

ORDER/INFO

Serves 4

• 2 tablespoons oil

• 2 cloves garlic, chopped

• 1 tablespoon cracked black pepper

• 2 red chilies, chopped

• 500g (1 lb) pork strips

• 200g (6 1/2 oz) asparagus, halved and trimmed

• 4 kaffir lime leaves, shredded

• 1 cup Thai basil leaves

• 2 tablespoons soy sauce

• 1 mango or 2 nectarines, chopped

1. Heat oil in wok over high heat. add garlic, pepper and chilies to wok and cook for 1 minute. Add pork to wok and stir fry for 4 minutes or until port is well browned. Add asparagus, lime leaves, basil and soy sauce and stir fry for three minutes. Stir through mango or nectarine pieces. To serve, place stir fry on serving plates with steamed rice as an accompaniment.

More From This Book:

1. Caramelized Onion Frittata with Variations

2. Pork, Basil and Pepper Stir Fry

3. Nectarine Ice Cream

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