COOKBOOK

Apple & Forest Fruit Coconut Crumble

SERVES 6 // PREP TIME 20 MINS // COOKING TIME 40 MINS

Visit these Burnside Village fresh food retailers to pick up your ingredients for the following recipes:

Angelakis Bros, Bakers Delight, Coles Supermarket, Haydon’s Family Butcher, Tony & Mark’s, Village Gourmet Poultry

INGREDIENTS 4 green apples, peeled and chopped 500g frozen forest fruits or fresh strawberries, blackberries and blueberries 1 vanilla bean, split and de-seeded ½ cup caster sugar 1 cinnamon stick Coconut crumble ¹⁄ ³ cup caster sugar ²⁄ ³ cup shredded coconut 120g butter, melted 1 cup plain flour Orange zest for decorating Fresh nutmeg Dollop cream

METHOD 1 Preheat oven to 180ºC. 2 For the crumble, combine sugar, coconut, butter and flour in a large bowl. Rub mixture together with your fingers until it resembles coarse breadcrumbs. 3 In a medium saucepan, combine apples, forest fruits, vanilla bean, caster sugar and cinnamon stick. Stir over medium-heat for 10-15 minutes or until apples start to soften. 4 Spoon mixture into an ovenproof dish and top with crumble mixture. Bake for 25 minutes or until golden on top. Serve with dollop cream, orange zest, a fresh grating of nutmeg and a hot cup of tea.

COOK BOOK T H E VINE

THE REMAINING JUICES IN THE SLOW COOKER ARE PACKED FULL OF FLAVOUR AND MAKE A FABULOUS JUS FOR YOUR MEAL

SERVES 4 // PREP TIME 20 MINS // COOKING TIME 4 HRS

B r i s k e t & M u s h r o o m R a g u

INGREDIENTS 2 tbsp olive oil 1.5kg beef brisket, trimmed and cut into 4 pieces 1 brown onion, chopped 4 cloves garlic, chopped 1 litre beef stock 1 x 400g can diced tomatoes 3 bay leaves 1 tbsp tomato paste 300g assorted mushrooms

3 tbsp unsalted butter 3 tbsp sour cream 6 cloves garlic, chopped and divided in two ¹⁄ ³ cup Parmesan cheese

METHOD 1 Heat two tablespoons oil in large fry-pan over high heat. Sprinkle the beef with salt and pepper and add to the pan, cooking for 3-4 minutes each side, until beef is sealed and brown. 2 In a slow-cooker on medium heat, add beef, along with onion, garlic, stock, tomatoes, bay leaves and tomato paste. Cook for four hours, adding the mushrooms halfway through. 3 To make cauliflower mash, steam the cauliflower for 15 minutes. Meanwhile, in a large pot over medium-high heat, heat the butter and sauté half of the garlic until fragrant. 4 In a food processor, add the steamed cauliflower and remaining garlic. Blitz until smooth. 5 Transfer blended cauliflower to the pot with butter and garlic. Stir in Parmesan cheese and sour cream. Season with salt and pepper. 6 Serve brisket on top of cauliflower mash with mushrooms.

STOP COOKING YOUR MUSSELS AS SOON AS THE SHELLS START TO OPEN. THE LONGER YOU COOK, THE TOUGHER AND MORE TASTELESS THEY BECOME! COOKBOOK AW20

Mediterranean Mussels

SERVES 2 // PREP TIME 5 MINS // COOKING TIME 35 MINS

INGREDIENTS 1kg mussels, cleaned 500g cherry tomatoes, lightly crushed ¹⁄ ³ cup black olives 6 cloves garlic 1 small red chilli, finely chopped 1 cup fresh basil Sea salt and cracked black pepper White wine Olive oil

METHOD 1 Preheat oven to 220ºC. 2 Add tomatoes, garlic and chilli to a large roasting tray and drizzle with olive oil. Cover with aluminium foil and cook for 15 minutes or until tomatoes have started to soften. 3 Add mussels to the roasting tray along with the white wine and olives. Cover with foil again and cook for a further 20 minutes until the mussels have opened. 4 Season with salt and pepper. Serve with fresh basil, garlic and crusty sourdough bread.

THE ULTIMATE VEGETARIAN DISH! YOU CAN USE ANY VEGETABLES YOU LIKE – ZUCCHINI AND EGGPLANT WOULD ALSO WORK PERFECTLY

Pumpkin & Sweet Potato Pasta with Roquefort

SERVES 2 // PREP TIME 15 MINS // COOKING TIME 10 MINS

INGREDIENTS 350g butternut pumpkin, peeled and spiralised 350g sweet potato, peeled and spiralised 350g white sweet potato, peeled and spiralised 100g unsalted butter 120g Roquefort cheese ½ cup fresh parsley, finely chopped ½ cup walnuts, roughly chopped Optional: ¼ cup finely shaved Parmesan

METHOD 1 Preheat the oven to 200ºC. 2 Place the spiralised pumpkin and sweet potato on a large non-stick baking tray. Roast for 5-6 minutes or until softened. 3 Meanwhile, melt the butter in a small frying pan over medium-high heat. Remove from heat once the butter is foamy and nutty brown in colour. 4 When ready to serve, divide the spiralised mixture and Roquefort between bowls. Drizzle over burnt butter mixture and top with walnuts, fresh parsley and optional Parmesan.

Beetroot & Carrot Winter Salad

SERVES 4 // PREP TIME 20 MINS COOKBOOK AW20

INGREDIENTS 3 carrots, grated ½ red cabbage, sliced thinly 3 cooked beetroots, grated 1 tin butterbeans, drained ¼ cup dried apricots, chopped ½ cup toasted pine nuts 1 orange, juiced ½ tsp cayenne pepper ½ tsp pink Himalayan salt 2 handfuls fresh coriander, chopped

METHOD 1 Combine carrots, cabbage, butterbeans and apricots in a large bowl and toss to combine. Add grated beetroot and toss lightly. 2 In a separate small bowl, mix together the orange juice, olive oil, cayenne pepper and salt. Drizzle over the salad and toss. 3 Finish by topping the salad with toasted pine nuts and chopped coriander.

TIP: TO AVOID THE BEETROOT STAINING ALL YOUR OTHER INGREDIENTS, ADD IT IN AT THE VERY END AND ONLY TOSS LIGHTLY

A Cut Above

HAYDON’S FAMILY BUTCHER

Offering top-grade cuts for every occasion, Haydon’s Family Butcher are the Burnside butcher of choice.

Tell us about Haydon’s Family Butchers: Haydon’s Meats was established in 1988 when the first stage of Burnside Village was built. Haydon Wiles and his sons, Antony and Chris, have been looking after the culinary needs of the eastern suburbs for 30 years now. Haydon’s has always prided itself on sourcing the very best quality produce you can buy and offering exceptional customer service and experience to go along with it. The local butcher has changed over the years, and Haydon’s has endeavoured to change with it. Suiting all types of cooks and chefs, whether it’s keeping it simple for the kids or preparing for a special dinner party, we have something to offer every customer.

What’s your favourite thing to prepare for autumn winter? My favourite dish to prepare for the autumn winter months is Ma’s drunken leg of lamb –a fresh leg of lamb boned out and infused with fruit chutney, diced seasoned tomatoes and plenty of vegetables on top. An easy, hearty, delicious roast meal.

Number one pick from your range that all customers need to try: This is a hard one – there’s so many to choose! My personal favourite is our 70-day dry-aged rib-eye steak with our house-made fresh lemon, thyme and garlic butter melted over the top.

Tell us what makes your business stand out: Haydon’s Family Butcher takes pride in our values and passion to deliver conscious, quality produce to our customers, guided by informed sourcing of produce. Our team of butchers strive to deliver great friendly customer service and quality advice. We want to be your butcher of choice! HAYDON’S FAMILY BUTCHER (08) 8379 7368 LOCATED OPPOSITE COLES

Orange & Bacon Hoisin Chicken

SERVES 6 // PREP TIME 20 MINS // COOKING TIME 1 HR 45 MINS

INGREDIENTS 5 navel oranges, some sliced, some halved 1 whole chicken 3 slices streaky bacon (plus extra for serving) Salt and pepper 1 spring onion, sliced (for garnish)

Hoisin glaze 3 tbsp hoisin sauce 1 tsp Asian chilli garlic sauce 1 clove garlic, chopped ¹⁄ ³ cup soy sauce 1 tbsp honey 1 tbsp sesame oil ¼ tsp fresh ginger, minced

Parmesan potatoes 700g white potatoes, cut into chunks Parmesan cheese 1 tbsp olive oil

METHOD 1 Preheat the oven to 200ºC. Prepare hoisin glaze by adding all ingredients to a small bowl and mixing together. 2 Prepare the chicken by rinsing under water and then patting dry with paper towel. Season with salt and pepper. Add one half of an orange into the chicken cavity. Place the chicken, breast side up, onto a large baking pan. 3 Lay bacon lengthwise over the chicken. Tuck the orange slices underneath the bacon and secure where needed with tooth-picks. Brush with hoisin glaze all over. Roast for 20 minutes, remove and glaze with more hoisin mixture. 4 Reduce oven to 180ºC, cover the chicken with aluminium foil and roast for another 50 minutes. 5 Meanwhile, in a separate large baking tray lined with baking paper, add olive oil and thin layer of Parmesan cheese. Place potatoes face down on the Parmesan and roast for 20-30 minutes until crispy. 6 Remove chicken one last time and add more glaze. Roast for a further 10 minutes. 7 Remove and rest for 10 minutes before serving. Garnish with spring onions and a squeeze of fresh orange.

ADD ROASTED CARROTS, PUMPKIN AND SWEET POTATO FOR A HEARTY AND NOURISHING WINTER MEAL THAT THE WHOLE FAMILY WILL LOVE