Recipes – The Comfort Bake

CREAMY POTATO BAKE

INGREDIENTS

Serves 6–8

This dish is full of oozy, creamy luxury with the flavours of onion, chives, bacon and mustard. It’s a special occasion dish that encapsulates the spirit of comfort baking. 3 garlic cloves, crushed ¾ teaspoon sea salt 600ml pouring cream 1 teaspoon dijon mustard 3 teaspoons mayonnaise 2 teaspoons cornflour (cornstarch) 950g peeled potatoes (see Note) 400g onions or 4–6 spring onions (scallions), finely diced 3 teaspoons chopped rosemary or oregano 200g rindless bacon, diced 100g tasty cheese, grated

Preheat the oven to 170°C. Grease a 25 x 35cm baking dish, 8cm deep. In a bowl or jug, whisk the garlic, salt, cream, mustard, mayonnaise and cornflour until smooth. Cut the potatoes into 6mm slices. Drizzle 50ml of the cream mixture into the base of the dish. Layer one-third of the potato over this, then top with half the onion, sprinkle with half the herbs and then one-quarter of the bacon. Pour 180ml of the cream mixture on top. Repeat the layers. Top with the last of the potato and drizzle on the remaining cream mixture. Sprinkle on the last of the bacon and top with the cheese.

Bake for 1 hour, or until the potato is cooked. Leave to stand for 10 minutes before serving. Note The potatoes do not necessarily have to be peeled.

The Comfort Bake is the invitation you need to nourish yourself and your loved ones with food that warms the heart. The Comfort Bake by Sally Wise, Published by Murdoch Books $39.99. Photography by Samuel Shelley.

CHICKEN, HALLOUMI and roasted capsicum parcels

SERVES 6

The flavours of the Middle East feature in these mouthwatering parcels. For this recipe I buy bottled roasted red capsicums (peppers). While you could prepare your own, it is a time-consuming step. 12 ready-rolled filo pastry sheets (from the refrigerated section of the supermarket) 125ml extra virgin olive oil 1 egg, lightly whisked

50g sesame seeds

TO MAKE THE FILLING

Prepare a spice mix by combining the paprika, cumin, coriander, cardamom, sumac, salt and sugar. Cut the chicken breasts into 5cm strips and place in a bowl. Sprinkle with the spice mixture and then mix well to coat evenly. Heat the oil in a frying pan over medium heat and sauté the chicken for 2 minutes each side. Remove to a plate. Place the halloumi in the same pan and fry for 1–2 minutes on both sides, or until golden brown. Remove from the heat.

Pat the capsicum halves dry with paper towel and cut into 4cm strips. In a bowl, whisk the yoghurt, cream cheese, garlic, cornflour, chilli sauce, lemon juice, extra cardamom, extra sumac and salt until the mixture is smooth.

FOR THE FILLING

2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon ground coriander ¼ teaspoon ground cardamom, plus a large pinch extra ¼ teaspoon sumac, plus a large pinch extra ½ teaspoon sea salt ½ teaspoon white (granulated) sugar 500g skinless chicken breasts 30ml extra virgin olive oil 160g halloumi, cut into 6 mm wide strips 250g roasted red capsicum (pepper) halves 200g natural or Greek-style yoghurt 50g cream cheese, softened 1 garlic clove, crushed 3 teaspoons cornflour (cornstarch) 2 teaspoons sweet chilli sauce 2 teaspoons lemon juice pinch of sea salt TO ASSEMBLE FOR BAKING

Preheat the oven to 200°C. Line a large baking tray with baking paper. Place one sheet of filo on a lightly floured surface, then brush with some of the olive oil. Fold in half. Brush another sheet with oil, then fold in half and place on top of the first folded sheet. Spoon a scant ¼ cup of the yoghurt mixture onto the filo, leaving an 8mm edge dry. Top with one sixth of the chicken strips, halloumi and, finally, the capsicum strips. Brush the dry edge with the whisked egg to seal, then carefully roll up to enclose the filling. Place on the tray seam side down. Repeat to make six parcels in total. Mix 2 teaspoons water into the remaining whisked egg and brush over each parcel to glaze. Sprinkle with the sesame seeds.