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Modern Classics: Book 1 by Donna Hay

Modern Classics:
Book 1

by Donna Hay
(William Morrow, October 2002)
Softcover, 192 pages

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Modern Classics: Book 1
by Donna Hay

Donna Hay’s work is a beautifully produced, excellent foundation manual for culinary beginners. In this book Hay covers a number of basic disciplines, such as soups, roasts and pastas, using examples from a modern Anglo-Saxon (Australian, English and American) repertoire. Her classic recipes are written in lucid, easy-to-follow language, and her “how to” descriptions of fundamental techniques exude common sense. Large, crisp photographs guide the reader on presentation. The book would be an ideal gift for a busy parent looking to develop menus for a family.

Featured Recipes:

Octopus Salad
From Modern Classics: Book 1 by Donna Hay
(William Morrow, October 2002)
Adapted by StarChefs

Octopus Salad From Modern Classics: Book 1 by Donna HayYield: 4 Servings


  • 3 pounds baby octopus
  • ½ cup extra virgin olive oil
  • ½ cup lemon juice
  • 2 Tablespoons lemon zest
  • 1/3 cup fresh thyme sprigs
  • 2 Tablespoons granulated sugar
  • Coarse sea salt and freshly ground black pepper, to taste
  • 7 ounces curly endive
  • 1 red onion, sliced
  • Olive oil, to taste


First wash the octopus. Remove the heads and beaks and discard. Cut in half and place in a bowl with the oil, lemon juice and zest, thyme, sugar, salt and pepper. Cover and refrigerate at least 3 hours to marinate.

To cook, preheat a barbecue grill or broiler on high heat. Cook the octopus for 1 to 2 minutes on each side or until tender.

Place the curly endive and the onion on 4 individual serving plates. Top the endive with the octopus, drizzle with the extra oil and sprinkle with sea salt and pepper. Serve with lemon wedges.

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Smoky Roasted Gazpacho
From Modern Classics: Book 1 by Donna Hay
(William Morrow, October 2002)
Adapted by StarChefs

Yield: 4 Servings


  • 4 vine ripened tomatoes, quartered
  • 2 garlic cloves
  • Coarse sea salt and cracked black peppercorns
  • 4 red bell peppers, quartered, seeds and ribs removed
  • 1 ½ Tablespoons red wine vinegar
  • ½ teaspoon paprika
  • 1 ½ teaspoons granulated sugar
  • 2 Tablespoons extra virgin olive oil
  • 3 cups water
  • 1 small cucumber, peeled and finely chopped


Preheat the oven to 400 degrees Fahrenheit. Place the tomatoes and garlic on a baking tray lined with parchment paper. Sprinkle with salt and pepper and roast for 20 to 25 minutes or until soft.

Meanwhile, place the bell peppers in the broiler and broil until the skin is blackened. Remove from the heat, place the peppers in a plastic bag, seal and allow to stand for 5 minutes. Remove the peppers from the bag and peel away the skins.

Remove the skins from the tomatoes. Squeeze the garlic flesh from its skin and place in a blender with the tomatoes, pepper, vinegar, paprika, sugar, oil and water. Blend until smooth and chill.

To serve, ladle into mugs or bowls, sprinkle over the chopped cucumber and serve cold. This soup serves well with crusty bread.

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