Feildel Manu - More please!: my family recipes youll love to cook and share

A s the cheeky co-host of one of the countrys best-loved TV programs, My Kitchen Rules , Manu Feildel gets to sample some of the finest home cooking in the nation. His favourite meals, though, are most often those he enjoys at home with his loved ones.

Like many of us, Manus family has diverse cultural roots - French, of course, but also Chinese, Malay and Sri Lankan. And he loves to put his spin on favourite dishes from Spain, Italy and the Middle East. He and his partner, Clarissa, draw on all these influences when cooking at home. The result is a collection of simply delicious recipes that tick all the boxes: quick, easy and enticing for all the family on those busy weeknights, plus plenty of special-occasion dishes you can whip up to impress a crowd.

This is real food, with no skimping on flavour, and infused with all the flair and flamboyance for which Manu is renowned. Its sure to have you coming back for more.

MANU FEILDEL has become one of the most popular personalities on Australian television as co-host of the highest-rating prime-time TV show My Kitchen Rules . He also stars in My France with Manu and Around the World with Manu.

Manu grew up in his fathers restaurant but dabbled for some years with performing in the circus before he took an apprenticeship as a chef. He studied in London and then moved to Sydney to take the position of head chef of Bilsons, before opening and running his own restaurants, which he has since closed, now concentrating on his busy TV career.

CONTENTS

INTRODUCTION

It seems that when you become part of the so-called celebrity club, people want to know about your private life and in my case, what I eat at home. Im sure some folks assume I feast on foie gras, oysters and champagne every day, and much as I love the idea, the reality could not be more different. The truth is that Im just like you Im a passionate home cook. I like simple food made with good-quality seasonal ingredients.

But this book is not just about my take on family cooking. I am fortunate to share the kitchen with my fiance Clarissa, who is a fabulous cook and has introduced me to many of her family recipes, which take their inspiration from Malay and Chinese cuisines. We both love food and we love to cook for each other as well as for our family and friends.

This shared love of food and cooking is very special to us, and over the years weve introduced each other to dishes weve grown up with and treasured family recipes weve inherited. I dont think Ive ever cooked so much at home (or wanted to!). We are always thinking about our next meal and whos cooking what. And our kids eat what we do. I believe that the sooner you introduce your children to new foods the easier life will be for you. We have one rule with food at home and that is taste before you judge!

Of course there are times when Clarissa doesnt want to cook or I dont want to cook, and times when we both do, but for us its never a chore. Although I must admit that when Clarissa cooks I do all the prep (Im just quicker and more organised goes with the job), but when I cook I do it all. Well, Clarissa does the washing up!

So this book is a snapshot of what we like to eat, whether its a simple mid-week meal or something a bit fancier for when we have people over. I love Clarissas beautiful curries and soups, quick stir-fries and fragrant vegetable dishes, just as she craves my famous bolognese sauce, hearty stews and traditional French desserts. (And as you will see from the recipes, we usually make enough for there to be leftovers for another day!)

We hope this eclectic collection of recipes will become a family favourite in your house, always open on the benchtop, ready for you to try a new dish.

Manu

STARTERS

A great meal begins with an entre it teases and entices the tastebuds for what is to follow. The recipes in this chapter will give you all the inspiration you need, and youll want to eat them again and again. Luckily, most of them can also be enjoyed as a light lunch.

Baked CHEESE CUSTARD

SERVES 4

This delicate dish combines the flavour of a cheese souffl with the texture of a creamy, just-set panna cotta. Its a total crowd pleaser. Serve it with a simple salad of baby lettuce leaves lightly dressed with your favourite dressing (see for a couple of suggestions).

240 ml (8 fl oz) thin (pouring) cream

240 ml (8 fl oz) full-cream (whole) milk

4 sprigs thyme

1 small garlic clove, lightly crushed

3 eggs

2 egg yolks

sea salt

60 g (2 oz/ cup) grated comt, gruyre or emmental cheese

60 g (2 oz/ cup) grated parmesan cheese

baby leaf and herb salad, to serve

Preheat the oven to 150C (300F) and lightly grease four 125 ml (4 fl oz/ cup) ramekins. Fill the kettle with water and bring it to the boil.

Combine the cream, milk, thyme and garlic in a small saucepan over medium heat until the mixture begins to steam.

Meanwhile, put the eggs and yolks in a medium bowl, season with salt and give them a good whisk. Stir in the cheeses.

Remove the thyme and garlic from the cream. Gradually pour the cream into the egg mixture, whisking constantly. Transfer the mixture to a medium saucepan, return to medium heat and whisk until the cheese is completely melted.