Milk puddings with pistachio praline

Serves 4

Prep 15 min (plus chilling)

Cooks 15 min


·         Milk, 1 ½ cups

·         Caster sugar, 2 tablespoons

·         Orange blossom or rose water, 1 tablespoon

·         Corn flour, 2 tablespoons

·         Pomegranate seeds, 2 tablespoons

Pistachio praline

·         Pistachio nuts, chopped, ¼ cup, plus 1 tablespoon extra

·         Caster sugar, ½ cup

·         Water, 1/3 cup


1.    In a medium saucepan, combine milk, sugar and fragrant water. Stir over medium heat, until simmering

2.    In a small bowl, combine corn flour with ¼ cup milk mixture, stirring, until smooth. Mix back into milk. Heat on medium, stirring, until mixture boils and thickens. Simmer 3 minutes

3.    Pour mixture evenly among four ½ cup, heat-proof glasses. Cool slightly. Chill 1 hour, until just set

4.    Pistachio praline: Meanwhile, spread nuts over a lined oven tray. Combine sugar and water in a small saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, 8 – 10 minutes, until golden. Pour over nuts, tilting tray to spread evenly. Set aside to cool and harden. Bread into small pieces

5.    Top puddings with praline, pomegranate seeds and extra nuts

Description: Milk puddings with pistachio praline

Milk puddings with pistachio praline

Top tip

  • Serve with strong Turkish-style coffee. To make, bring 2 ¼ cups water to the boil on high. Remove from heat. Stir in 4 teaspoons ground Turkish coffee and 8 bruised caedamom pods. Simmer 4 – 5 minutes. Pour into 4 small cups. Add honey to taste.

Whole fish with walnut stuffing

Serves 4

Prep 20 minutes

Cook 20 min


·         Walnuts, 2/3 cup

·         Sunflower kernels, ¼ cup

·         Ground cumin, 2 teaspoons

·         Onion, 1 small, finely chopped

·         Coriander, 1 bunch, stems finely chopped, leaves picked

·         Olive oil, ¼ cup

·         Tahini, 1 tablespoon

·         Green or red chilli, 1, finely chopped, plus extra, to serve

·         Whole cleaned silver bream or snapper, 4 x 300g

·         Brown rice, to serve

·         Tahini sauce

·         Tahini, ½ cup

·         Garlic, 2 cloves, crushed

·         Lemon juice, 1/3 cup

·         Warm water, 1/3 cup


1.    Preheat oven to moderate 1800C. Spread walnuts, kernels and cumin evenly on oven tray. Bake 2 – 3 minutes, until fragrant. Cool slightly and chop.

2.    In a bowl, combine nut mixture, onion, coriander stems, 1 tablespoon oil, tahini and chilli.

3.    Increase oven to hot, 2000C. Place an oiled rack over a lined oven tray.

4.    Pat fish dry inside an out. Score thickest part of flesh, at 2cm intervals, on both sides. Season well. Stuff fish cavity with half nut mixture. Place on a rack and sprinkle with the rest of the nuts. Drizzle with remaining oil. Bake 12 – 15 minutes, until fish flakes easily when tested with a fork.

5.    Tahini sauce: Combine tahini and garlic in a bowl. Gradually pour in combined juice and water, stirring until smooth and thick. Season to taste.

6.    Serve fish scattered with coriander leaves and extra chilli. Drizzle with sauce to serve. Accompany with brown rice.

Description: Whole fish with walnut stuffing

Whole fish with walnut stuffing

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