Twice-cooked recipes

Twice-cooked chicken with grain salad and pancetta

Thyme, cinnamon and salty pancetta flavours are brought to life in this twice-cooked chicken dish with date and chickpea grain salad.

Twice-cooked mushroom soufflé

Light as a feather and full of flavour, these soufflés will magically reinflate upon reheating.

Twice-cooked duck with celeriac salad

The caramelisation on the skin is delicious, especially when paired with the crispy celeriac salad tossed with creamy whole-egg mayonnaise.

Charcoal-grilled octopus and tarama

A menu favourite at Sydney’s Stanbuli, fresh octopus is first poached for 90 minutes then char-grilled to smoky perfection.

Twice-cooked king prawns with soy sauce (si yow wong ha)

Partially cooking the prawns allows them to take on distinctive fragrance and flavour, whilst remaining succulent.

Sichuan-style beef tendon with steamed bun

Inspired by twice-cooked pork belly, the slow-cooked tendon is poached until tender then stir-fried with Sichuan pepper, chilli bean paste, Shaoxing wine and garlic.

Double-baked rhubarb and vanilla soufflés

Up your soufflé game with this rhubarb version, which gives a light vanilla bean a fruity twist.

Double-baked spinach and ricotta soufflé

Simple and sure to please, spinach and creamy ricotta add a flavour kick to golden Gruyère parcels.

Double-baked Gruyère soufflé

If you’re keen for the dinner party cred a soufflé confers, but scared of falling flat on your face, try this never-fail double-baked delight.

Double-baked crab soufflés

An easy seafood soufflé baked with rich Comte cheese and served with a creamy tomato and prawn bisque.

Loudogg’s twice-cooked crisp-skinned chicken

With a chilli-vinegar dipping sauce, this crispy ginger chicken is a lighter take on fried Southern fare.