(with no grey around the yolk)
NB: Fresh eggs will sink, out of date or potentially bad eggs will float.
6 eggs - (chicken)
3 large ripe avocado
1 red onion, finely diced
1 red chilli - deseeded, deveined and finely diced juice and zest of 1 lime (or lemon)
2 ripe tomatoes - deseeded and flesh diced
¼ cup sweet chilli sauce
200ml sour cream - optional
when making quiches - large or small - it is much more economical to make a batch rather than just, one this recipe makes 2 large quiches
quantity of either Rough Puff Pastry or Shortcrust Pastry (or frozen pastry)
Filling:
8 bacon rashers
2 medium sized brown onions
2 cups grated matured cheddar cheese
1½ cups pure whipping cream
4 eggs
1-2 Tblsp freshly chopped flat leaf parsley
½ tsp fresh thyme
salt & pepper
1½ cups milk
4 eggs
1 dessertspoon melted butter or olive oil
Method
Place eggs in a deep saucepan and cover eggs with cold tap water, 2-3cm above the level of the eggs.
Bring to a rapid boil on high heat in unlidded pan.
Remove from heat, cover saucepan with a lid and allow to sit for exactly 13 minutes. Rinse the eggs in cold water to stop the cooking process.
Method
In a mixing bowl mix well the onion, chilli, sweet chilli sauce, lime juice and lime zest.
Scoop out avo flesh into the bowl and mash with a fork - don’t over mash the avo as it is good to have some texture to it.
Stir through the tomato flesh and finally, if using sour cream, fold through enough sour cream to suit your tastes.
Season with salt & pepper to taste.
Place one of the avocado seeds into the dip while chilling, to prevent dip from discolouring.
Refrigerate for an hour before serving.
Method
Prepare the pastry case and blind bake at 160˚C for minutes (or thaw the pastry). Remove the blind baking beads/rice/legumes and return to the oven for a further 5 minutes, or until golden.
Sauté the onions then add chopped bacon and brown until crispy. In a jug, beat together the eggs, cream, salt, pepper, parsley and thyme until foamy.
Spread bacon and onion mixture evenly over the base of the pastry and sprinkle over the grated cheese.
Place onto a baking sheet and place into the oven on extended shelf. Pour the liquid/egg over the filling to within 1cm of the top of the pastry case, doing this while on the oven shelf prevents spillage.
Bake for 20 to 30 minutes or until the top is golden and the ‘custard’ has set.
Method
Beat the milk, egss and butter/oil together in a mixing bowl, then add:
• 1 cup grated cheddar cheese
• 3/4 cup sifted Self Raising flour
• 1 grated onion
• cubed ham or chopped bacon
• sliced green onions
• 1 grated potato
• 1 grated carrot
• sliced capsicum
• small florets of broccoli
Bake in a deep pie dish at 200˚C for approximately 45 minutes or until top is browned and custard has set.
500g finely ground lean pork mince
500g finely ground lean chicken mince
4 finely diced brown onions
200g snow pea shoots/sprouts - chopped in half
200g mung bean sprouts
4 green chillies - deseeded, deveined and finely chopped
2 red chillies - deseeded, deveined and finely chopped
1 whole (smallish to medium) finely shredded Chinese cabbage (leaves onlyNO stalky bits)
1 Tblsp minced or grated ginger
8 cloves garlic, finely grated/minced or chopped
olive oil
generous quantity of kecap manis (½ a cup or more, depending on your tastes)
1 Tblsp fish sauce
1-2 Tblsp Hoisin sauce
1 cup white wine - preferably a dry white like chardonnay or Shaohsing (You can use a commercially prepared Chinese cooking sauce - Black bean, etc for a saucier result or instead of the KM/Fish/Hoisin)
3 to 4 packets of Spring Roll wrappers at room temperature (thawed)
1 egg white + 1 cup water
Method:
Heat oil in a heavy casserole and stir fry the meat in batches until browned/cooked.
Have a very large bowl (stainless preferably) on hand to store the cooked ingredients.
Remove meat once browned.
Add a little oil and stir fry garlic, ginger and chilli till fragrant.
Add diced onions and fry until transparent. Remove from the pan and reserve (with meat).
Heat a little more oil, add shredded cabbage, snow pea shoots and mung beans.
Stir fry until well and truly cooked/limp.
Return meat and onion/chilli/garlic/ginger to the casserole and stir well to incorporate cabbage etc.
Drizzle the kecap manis into the pan, and mix well. I prefer the kecap manis to straight soy (which is too salty for my liking) as it’s thicker and sweeter.
Add wine and perhaps a little water if mixture is too dry.
Simmer, on very low heat for around 30 minutes. The end result should be thick and relatively ‘dry’ - not watery or too saucy.
Allow to cool in the pan with a lid on. Mix well so all ingredients are dispersed. Once cooled you can start rolling and folding, rolling and folding till the cows come home!
Make yourself comfortable (sit!!) at the kitchen table or bench.
Place a damp tea towel, or board, in front of you and keep another damp teatowel covering the opened wrapper of spring roll sheets.
Place one sheet of spring roll wrapper on your tea towel/board with a point facing you. Brush all four sides sparingly with egg white/water mixture.
Place 2-3 tsp mixture about 2” in across the point (horizontal to you). Flip the point closest to you over mixture and push to shape & remove air. Bring in each side to form an envelope and seal in the mix. Use your fingers to compact the mixture into the space, expelling any unwanted air or gaps, then roll away from you until spring roll wrapper is almost at the point furthest from you.
Add another flick of eggwhite/water and seal. Place on a tray lined with freezer wrap, Glad Bake etc.
Continue on to number two.... etc etc etc etc.... it takes about 40 minutes or so, once you get into the swing! You can comfortably stack (with freezer wrap, alfoil or greaseproof between each layer!!) 2- 3 layers on each tray.
Place tray/s into large bags, or wrap in cling film, and freeze.
Makes about 12 odd dozen 4” (or so) spring rolls. Bag in lots of 12 once frozen.
60g ghee or canola oil
1 large onion, finely diced
2 cloves garlic, finely diced
1 Tblsp Madras curry powder*
2 tsp tomato paste
500g finely minced lean beef or lamb
1 Tblsp plain yoghurt or sour curds#
salt & freshly ground white pepper
shortcrust pastry
2 cups Plain flour
150g cold butter, chopped
1 egg yolk, whisked
iced water
pinch of salt
Heat ghee in a deep, heavy skillet and fry off the onion and garlic until tansparent. Add curry powder and tomato paste and cook for 2 minutes on low to medium heat.
Add crumbled meat and yoghurt/curds.
Mix well, season with salt and pepper to taste.
Cook until meat is completely cooked. This is not a very dry curry, nor is it a wet curry. There should not be any discernable ‘gravy’.
Allow mixture to cool, then make shortcrust for the samosas.
Sift flour and salt into a bowl.
Rub through the butter until mixture resembles fine breadcrumbs. Add the beaten egg yolk and sufficient iced water to bring the dough together. Knead on a lightly floured surface, wrap in cling film and allow to rest for an hour. Roll out the pastry, cut into rounds of about 10cm.
Place a dessertspoon of the filling into the centre of each disc of pastry.
Brush edges with a little milk, fold over to form a samosa shape, crimp with a fork to seal the arc.
Place on a lined baking sheet leaving room between. Repeat until all filling is used.
Bake in a moderate to hot oven 180˚C for approximately 20 minutes or until golden.
The filling is already cooked, you’re simply cooking the pastry.
* Curry powder - Usually I make my own - 1tsp ground cumin, 1½ tsp ground coriander, 1 level tsp chilli powder, 1 heaped tsp turmeric, pinch ground fenugreek
# Sour curds - squeeze the juice of one lemon with one dessertspoon of full cream milk. Mix well and allow to curdle.
^ You can also use Pampas Shortcrust pastry, cut into squares or rectangles (9 per sheet)
Woolworths brand vol-au-vent cases - either 12 small hors d’ouvres size, 6 entree size, or 2 main meal size
150-250g grated extra tasty cheddar cheese
2 heaped Tblsp butter
1-2 heaped Tblsp plain flour milk
Ham & Cheese
• finely diced ham
• small tsp Djion mustard
• finely chopped spring onions
• seasoning to taste
In a heavy based large saucepan, melt butter and add flour to make a roux. Cook for 1 - 2 minutes on gentle heat without browning, until mixture is bubbly, lighter in colour and the flour has been ‘cooked out’. Over medium heat gradually add liquid - either milk or consomme or a combination of the two - stirring constantly to create a thick white sauce. The amount of liquid required will depend a lot on the flour - sometimes it will take more liquid, sometimes less. Generally, 1½ to 3 cups of milk will be required. Once the sauce has thickened, add grated cheese and stir until melted. Mix the bechamel sauce with various fillings to a thick mixture and spoon into the pastry cases.
Asparagus & Cheese
• bottled/tinned drained asparagus pieces
• freshly ground black pepper
The pastries can be kept in the case in which they came, placed in zip lock bags and frozen for up to 6 months.
• seasoning to taste
• additional grated cheese - parmesan or pecorino
To cook, place apart on lined baking sheets and cook (frozen) for approx 20-30 minutes at 170˚C.
2 cups plain flour
2 tsp baking powder
1 tsp bicarb soda
2 eggs
2 cups buttermilk
1 tsp vanilla extract
2 Tblsp caster sugar
oil/butter to cook pancakes
Berry Compote
½ cup sugar
½ cup water
2 Tblsp maple syrup
1 tsp vanilla extract
2 cups berries and seasonal stonefruit* - berries can be fresh or frozen, but if using frozen berries allow them to thaw before cooking the compote
Pancakes:
Sift flour, baking powder, bicarbonate of soda and sugar into large mixing bowl. Beat the eggs, add vanilla and buttermilk together in a jug/bowl.
Make a well in the dry ingredients and add the egg/milk combination. Whisk until combined. Refrigerate for up to an hour, or cook straight away. Grease a nonstick pan on medium heat.
Add 1/2 cup of batter and cook, on med heat, until bubbles form and ‘pop’. Flip and cook for a further 1-2 minutes. Yields about 10-12 pancakes.
Berry Compote:
Place sugar and water in saucepan & bring to a simmer. Cook for around 5 minutes, until bubbles get ‘syrupy’ (medium to large) Add fresh (or defrosted) berries and stone fruit, if you’re using them. Simmer for 2-3 minutes.
Remove from heat and allow to cool.
Tip:
This is best made when berries are getting towards the end of their season. You can often find "Jam Berries" on sale, which are ideal for this compote. Blueberries, strawberries, boysenberries, raspberries make excellent compotes. Creative Gourmet (conveniently) package and freeze a variety of berries which are great if you want the flavour out of season!
* regarding stonefruit - peaches, nectarines work really well alongside berries - cut into 1/8 or 1/16 and add to the berries while poaching in the sugar syrup.
500g Plain flour
350g cold butter, chopped into pea-sized knobs
iced water
pinch of salt
1 egg yolk beaten with milk for glazing
Sift flour and salt into a bowl. Using two round ended knives (like spatulas or butter knives) cut the butter into the flour and mix to a stiff dough with water. You should be able to still see the butter clearly.
Knead on a well floured surface, and roll out into a rectangular shape. Fold one third into the centre, then the top third down (like wrapping a present). Rotate 90 degrees, roll out to a rectangle again, and repeat the process. Repeat the rolling, rolding, rotating at least 4 times - this ensures lovely flakey pastry layers.
After the final folding, wrap in cling film and allow to rest for an hour. Roll out the pastry, cut into desired shape/s, line baking sheet/pie dish etc. Brush with beaten egg and milk. Refrigerate and rest again before baking. Bake in a moderate to hot oven 180˚C for approximately 30-40 minutes or until golden.
1-2 cups Plain flour
3 eggs
1-2 cups of milk
1 heaped tsp baking powder
salt
rice bran oil/canola oil/olive oil/lard
Blend all wet ingredients in a bowl and whisk well.
Sift dry ingredients. Add dry ingredients slowly to the wet ingredients, whisking well until you reach the consistency of whipping cream.
Rest batter in the fridge for at least 1 hour.
Preheat baking pan in a very hot oven, together with cooking oil - rice bran oil or canola oil or lard are best for high heat.
Gently blend the batter and pour into preheated, oiled pan/s.
Cook for 20-30 minutes at 200-220˚C without opening the oven door.
To cook chicken & create stock:
2 whole chickens cut into 8, wings removed, skinned and excess fat removed
2 onions
2 stalks celery & celery tips
2 carrots
4 cloves garlic
3 sprigs rosemary
2 inch wedge of ginger, julienned
2 bay leaves
1 star anise
cracked white pepper
1L unsalted/salt reduced chicken stock water
For the soup:
3 leeks, finely sliced
3 cloves garlic, minced
1 Tbls grated ginger
½ cup dry sherry approx
3-4 Tblsp kecap manis (thick sweet soy sauce)
2 tsp finely chopped chilli - red for extra heat, green for a milder tang
1 bunch tatsoi - 4-5 bulbs plus leaves
salt & pepper
bunch of flat leaf parsley, chopped optional extras:
rice noodles, egg noodles, corn, green beans, julienne of carrot
Into a large steamer or stockpot add the stock and bring to a simmer. Removing the skin and excess fat from the chicken results in a clearer broth which requires very little skimming. Add the chickens and wings and surround with roughly chopped carrots, onions and celery, rosemary and bay leaves, star anise and garlic. Add a sprinkling of white pepper and bring to a simmer.
Cover with water, ensuring chicken is completely submerged. Allow to simmer for between 1 hour and 1 hour and 15 minutes, depending on the size of the chickens.
Remove chicken and allow to cool slightly, before shredding the meat. Strain stock twice and return to the stockpot.
Allow to cool, then skim off any remaining fat. (I use several paper towels which I swipe over the surface, which picks up the fat particles)
If you have the time, allow the stock to cool in the fridge, it makes removing the fat a whole lot easier, although a little fat does add a nice lusciousness to the soup. Thoroughly wash leeks, discarding the green tips, and julienne into 2 inch long strands.
In a frypan, saute the leeks, chilli, ginger and garlic until tender. Add to the stock.
After shredding the chicken meat, add to the stockpot containing the stock and add sherry & kecap manis and bring to a simmer. Taste & season to suit.
Allow to simmer gently and just before serving, add the chopped & washed stems of the tatsoi (similar to bok choy, but with a more yellow stem and small roundish leavesuse which ever asian greens you prefer)
Julienne the leaves of the greens.
Ladle into bowls and add the slivered greens and chopped parsley, in layers.
1.8kg free range chicken
1 lemon
1 onion
1 bay leaf
knob of butter
olive oil
sea salt and freshly
ground pepper
2 red onions, peeled and roughly chopped
2 cloves garlic – peeled and chopped
2 leeks, washed thoroughly and sliced
2 litres unsalted vegetable or chicken stock
2 carrots – cut into pieces
2 celery stalks
some bay leaves
small bunch of parsley
white wine
2 sticks celery – chopped into very small pieces
1 large carrot – chopped into very small pieces
1 leek – cut into small rounds
2 large handfuls of freshly shelled peas
small bunch of tarragon – finely chopped
small bunch of flat leaf parsley – finely chopped
small sourdough loaf – ripped into pieces
Pumpkin Soup
1 whole Jap or Butternut pumpkin/squash
2 large brown onions, finely diced
1 Spanish (red) onion, finely diced
2 cloves garlic, finely diced
1 Tblsp yellow mustard seeds
1 tsp ground tumeric
2 Tblsp olive oil
1 Tblsp butter
chicken stock/consommé
ground black pepper
grated fresh nutmeg
Pre-heat the oven to 180˚C
Stuff the cavity of the chicken with the whole lemon, whole peeled onion and bay leaf. Rub the skin with some butter and a little olive oil.
Season and roast about 1 ½ hours at 180˚C FAN or 200˚C until cooked right through. Keep the roasting tray and juices to one side to be used later on.
For the soup:
Gently fry the red onion and the garlic in a large saucepan big enough to fit the whole chicken and liquid in.
Add the leeks.
Put in the whole cooked chicken once it is roasted – remove the lemon from the cavity before you do this.
Add 2 litres of stock – and make sure that the chicken is almost completely covered
Add the roughly chopped carrots and celery sticks
Add several bay leaves, the small bunch of parsley and a lug of white wine
Leave the soup to cook for around 4 hours – check the liquid doesn’t evaporate too much and if necessary add a little water.
When the soup is cooked:
Toss the sourdough chunks in the original roasting pan from the chicken and place it back in the oven for around 15 minutes at 180˚C fan/200˚C while you are finishing off the soup.
Heat a little oil in another large pan, gently fry and soften the remaining sticks of chopped celery, the carrot and the leek
Remove the chicken from the pan and strain the soup from into the softened vegetables
Add the fresh peas and allow to cook for a minute.
Shred some of the chicken meat (enough for as many portions as you need)
Serve the soup with the meat, tarragon, parsley and freshly grated parmesan – with the roasted pieces of sourdough bread on the side
Place the halved, unpeeled, scored pumpkin on a baking tray lined with baking paper. Roast at 150DegC for around 2 hours - or until cooked through - check with a skewer. Allow to cool completely.
Gently remove the seeds.
Scoop the flesh away from the skin and place into a bowl.
Heat a heavy casserole with 2 tblsp olive oil and 1 Tblsp butter then add the mustard seeds and heat gently until they start ‘popping’, then add both the brown and red onions and garlic and gently saute over low heat until transparent. Add tumeric and fry off over medium heat for 1 minute.
Add pumpkin flesh, a generous grinding of black pepper and add sufficient chicken stock/consommé (we prefer a thicker soup, so only used about 600ml) to cover.
Stir well to break up the pumpkin and blend with onions/garlic/spices. Simmer until thickened & ready to serve.
Blitz with a stick blender until desired consistency. Grate approx ½ tsp nutmeg into the soup.
Serve with drizzle of cream or dollop of sour cream & sprinkling of pepper and large, doorstop sized slabs of buttered sourdough.
1 whole piece of blade, chuck or topside - around 2kg
For the Rub:
1 dessertspoon coriander seed
2 dessertspoons cumin seed
1 tsp cayenne
2 dessertspoons paprika
For the Sauce:
1 dessertspoon coriander
2 dessertspoons cumin
1-2 tsp chilli, minced/diced
1 tsp cayenne
1 dessertspoon black pepper
2 dessertspoons hot smoked paprika
300ml tomato passata
1 tin diced tomatoes
4 cloves garlic, finely chopped
2 brown onions, finely diced
1 red onion, finely diced
olive oil
water or stock or consommé
corn tortillas
200ml tomato passata
grated extra tasty cheddar (we really like NZ Mainland Tasty)
sliced spring onions
Spiced Mexican Rice or plain cooked rice
refried beans
To roast the meat prior to shredding:
Preheat oven to 160˚C. Toast gently the Rub ingredients whole spices until fragrant, then pound in a mortar & pestle, then add cayenne and paprika and mix well.
Or, if using ground spices, mix ‘rub’ ingredients together in a small bowl.
Generously rub/smear it all over each side of the meat. Place it into a lightly greased lidded casserole dish with a splash of cold water and place the lid on.
Slow roast, checking occasionally and turning the meat, adding a splash more water every so often, for 3-5 hours. The longer it cooks at a lower temperature, the more easily it will shred.
If you can break the meat apart with a spoon or fork, the meat is sufficiently cooked. Using two forks, while the beef is still hot, separate the strands of meat, discarding any really gross fatty or gristly bits.
To make the enchiladas:
Preheat oven to 160˚C - not fan forced.
Using a large, heavy based casserole (I love my le Creuset for this type of cooking) gently saute the onions, garlic and all spices in a little olive oil. Allow to cook for 1-2 minutes on low heat to release the flavour of the spices. Add the passata & tomatoes and bring to a simmer. Add the shredded beef.
If the mixture is very thick add 100-200ml water or stock. Bring to a simmer.
Leave the lid off and place in the oven and allow to slow cook for around 1-2 hours. Check every half hour and if required, add a little more stock/water if sauce becomes too thick.
To assemble: Dip each tortilla into the passata then fill with shredded beef/spice/sauce mix, then top the filling with a little grated cheese. Roll up & place, seam side down, into a deep baking tray/dish. Continue with remaining tortillas until baking dish(es) are full. You will have sauce left over (hopefully, if you’ve been too generous with your stuffing, add some more passata to the sauce) spoon over each filled tortilla. Top with generous handfulls of grated cheese. Bake at 180˚C for around 30 min until cheese is melted and beginning to brown.
Rosemary Shrager
700g topside or chuck of beef, cut into 3 cm. cubes
150g flour
1 onion, chopped
1 carrot, chopped
2 sticks celery, sliced
1 tablespoon small capers
3 fillets anchovies in oil, chopped
½ bottle red wine
1 Litre Beef stock (allow for a little extra)
Salt and pepper
2 tablespoons olive oil
For scone topping:
330g self raising flour
75g butter
3 small eggs, beaten
3 tablespoon milk
3 teaspoon finely chopped rosemary
6 teaspoons finely chopped thyme
Salt and pepper
You can also add a can or bottle (250ml) bottle of Guinness ;-)
For baked shallots:
20 shallots, peeled
2 sprigs of thyme
2 tablespoons extra virgin olive oil
2 tablespoons red wine
Salt and pepper
For the carrot & parsnip puree
250g carrots peeled and sliced
250g parsnips, peeled and sliced, hard core removed
1 clove garlic, peeled and chopped
60g unsalted butter
Grated nutmeg
Pepper and salt
Roll the beef in seasoned flour then fry in batches in olive oil, browning well on all sides.
Place the beef into a casserole, then soften the onion, carrot and celery in the same frying pan. Finally add the anchovies and capers and let the anchovies melt before adding the mixture to the casserole.
Boil the wine in the frying pan and reduce by a third, scraping all the solid bits for added flavour.
Pour this over the meat and add enough stock to cover. Cover the casserole and put in the oven for 2½ hours. After this time check the liquid; if it is too thin stir in a little beurre manié.
This is equal quantities of butter and flour (75 g), blended together (like a roux but not cooked) this will prevent the flour from going lumpy when added to the sauce. Use a little at a time until the desired consistency has been achieved.
This mixture makes excellent leftover pies. Use shortcrust pastry and make individual pies which can be frozen uncooked. Simply brush the frozen pie pastry with a little milk, bake in a 180-200˚C oven for approx 35-45 minutes.
Boil the vegetables and garlic in salted water till soft and put them in a blender until smooth. Put them through a potato ricer into a clean pan. Reheat and stir in the butter. Season with pepper, salt and nutmeg.
1kg thinly sliced, lean beef strips
4 large brown onions, thickly slices
6 large field mushrooms, brushed and chopped in 3cm thick slices
1 700ml jar tomato passata
300ml red wine - cab sav or shiraz
3 Tblsp Worcestershire sauce
600ml sour cream
freshly ground cracked black pepper
olive oil
Preheat the oven to 175˚C and place a large baking pan and a medium baking pan in to preheat.
When pan is hot, drizzle olive oil over the base of the larger of the two pans and scatter the beef strips evenly.
Liberally sprinkle salt & pepper over the beef. Drizzle a little olive oil over the beef and return the pan to the oven and cook for around 25 minutes.
In the second, smaller pan, drizzle olive oil and add the sliced onions. Sprinkle with salt and black pepper and a drizzle of olive oil. Place in the oven and cook for around 15 minutes.
Using forks or tongs, toss the beef and return to the oven for further 10 minutes. Using forks or tongs toss the onions and then add the mushrooms on top. Return to the oven and cook for further 10-15 minutes.
Add the onions & mushrooms to the beef and toss well to mix.
Add Worcestershire sauce, tomato passata and red wine and mix well.
Return to oven and reduce heat to around 160˚C and cook for at least 1 hour.
Check occasionally and stir well. Add more passata if you feel inclined, or a combination of passata, wine & water if sauce becomes too dry.
Just before serving, add sour cream and mix well, ensuring all cream has melted into the sauce.
Serve with either steamed rice, egg noodles/pasta or potato rosti.
1 whole rump (fat on)
1 cup wholegrain mustard OR ¼ to ½ cup English mustard salt/pepper
3 sprigs rosemary
olive oil
Pat the rump dry with absorbent paper.
Season all surfaces with salt and pepper.
Sear each surface in a blisteringly hot heavy based frypan.
Smear the mustard over all meat surfaces & drizzle with a little olive oil.
Place onto the top rack of the Weber and add 3 sprigs of fresh rosemary . Close lid and cook for between 3-5 hours, checking on coals after 2-3 hours & restocking if necessary.
Don’t remove lid for at least 2 hours, then check the state of the coals. Remove rump and rack, disperse spent ash, add more coals (if required) heat them up as before (coals must get red hot & ashy before putting rump back in & replacing lid).
Replace the rump and cook for approx 1-2 more hours for medium rare - or use a meat thermometer.
Generally it takes around 3-5 hours to cook the whole rump - depending on the size of rump and the weather conditions.
One of the best parts is the leftovers - they make seriously wonderful sandwiches!
1 piece of Wagyu topside (fat on)
1 cup wholegrain mustard or ¼ to ½ cup English mustard salt/pepper
500ml beef consommé olive oil
Preheat oven 200˚C for Method 1, 160˚C for Method 2
Dry the topside with absorbent paper. Season all surfaces with salt and pepper. Sear each surface in a blisteringly hot frypan.
Smear the mustard over all meat surfaces & drizzle with a little olive oil and sear in a preheated heavy based frypan until browned on all sides.
Method 1: Place into a preheated oven for 30 minutes, then reduce the temperature to 160DegC and cook until to your liking - use a probe thermometer for best results.
Method 2: Place seared joint into a heavy lidded cast iron/enamel casserole. Pour in the consommé. Cover with a lid and cook for 2-3 hours on a very low heat.
Remove meat and allow to rest 30 minutes before carving. Use meat juices to make gravy, adding beef consommé to baking pan and reducing over medium heat, seasoning to taste.
Method 2 yields its own gravy/liquid. Either reduce down over medium heat, or mix together 2 teaspoons plain flour with 2 teaspoons soft butter & blend well. Add paste to meat juices until desired thickness is achieved and stir well & allow to simmer to cook out the flour.
Generally it takes around 1-2 hours to cook, depending on the weight/size of the joint.
1 whole free range, organic chicken
1 head garlic, halved horizontally
1 lemon, halved
3-4 tablespoons butter
olive oil
freshly ground white pepper
salt flakes
Open the cavity of the chicken and remove excess fat from around the opening and rinse the cavity with cold water and drain well.
Tuck the wings under.
Using your fingertips, separate the skin around the two breast areas from the breast flesh.
I buy 500g butter and cut off an end approx 5-8mm thick, twice. Insert the two slices of butter between the skin & the breast meat on either side.
Season the inside of the bird and squeeze in some of the lemon juice from the halves. Push 1 half of the lemon into the cavity, then insert the two halves of the whole head of garlic (around 15 or so cloves) cut side facing upwards towards the breast. Insert the final half of the lemon.
Use kitchen twine to secure the legs so the garlic & lemon don’t fall out during cooking.
Drizzle a little olive oil over the surface of the chicken and massage into the skin. Sprinkle with salt & pepper.
Place the chicken onto a greased trivet and place it into a heavy based baking tray. Pour about 2.5cm water into the bottom of the baking tray, which will help keep the chicken moist during cooking.
Cook at 180˚C for around 1-1½ hours depending on the sied of the chicken. Insert a metal skewer into the thigh of the chicken, if the juices run clear (no blood!) the chicken is cooked through.
Alternatively, use a thermometer to check that the chicken has achieved 82-85˚C. Remove from pan and cover with foil. Rest for 15 minutes before carving.
Prepare the cavity as above, including the seasoning, lemon and garlic. But instead of placing butter under the skin near the breast, simply place the chicken breast side down into the roasting trivet and cook breast down for the first hour of cooking. Rotate the chicken to being breast side up for the remaining 20-30 minutes to get a browned crispy skin.
Cooking the bird in this way ensures the breasts are moist & tender & do not dry out.
Prue Leith - Roald Dah’s Cookbook
1½kg chicken - or 1½ kg chicken thighs
To dredge the chicken pieces: mixplain flour
salt
freshly cracked white pepper
1 tsp turmeric
1 tsp cayenne
1 tsp mustard powder
1 tsp ground coriander
2 Tblsp oil - sunflower, rice bran, vegetable or ground nut
2 medium brown onions, finely sliced
1 clove garlic, finely diced
1 tsp ground cumin
2 tsp turmeric
300ml chicken consommé
1 bay leaf
2 tsp tomato paste
juice of 1 lemon
2 tsp chopped fresh mint
salt & freshly ground white pepper
1 Tblsp pure cream
2 Tblsp plain yoghurt
30g blanched almond slivers
Preheat oven to 180˚C.
Joint the chicken into eight pieces and dredge them, or the thighs, in: plain flour, salt, pepper, cayenne, mustard powder, ground coriander.
Heat the oil in a heavy based pan/casserole and fry the chicken pieces to seal them.
Reserve the chicken onto a separate plate/dish.
In the same cooking pan/casserole, fry the onions and garlic until brown.
Add the cumin and turmeric and cook for 2 minutes.
Add the stock, bay leaf, tomato paste, lemon juice and mint and cook for further minute or two.
Taste and add salt & pepper as required.
Bring slowly to a boil, stirring constantly.
Return the chicken to the sauce and mix well.
Cook in the oven for 45-50 minutes.
Lift the chicken pieces out and keep warm.
Add the cream, yoghurt and almonds to the sauce.
Return the chicken pieces to the sauce and mix through.
Serve with steamed rice and green salad.
2 Chicken breasts, skin off, boned, tenderloin removed & excess fat removed.
4 cloves garlic, finely chopped (or more if you really are into garlic and they are large breasts)
refrigerated butter - allow approx 30g/3tblsp per breast
(I cut off a 1cm slice from a 500g block of butter and cut it into 5 sticks
5 Tblsp cornflour
2 whole eggs
3 cups breadcrumbs or, preferably, Panko (Japanese breadcrumbs, which are coarser in texture and absorb less oil during frying, but yield an incredibly crunchy coating. If using Panko, allow 4 cups just to be surereally, just judge by eye how much breadcrumbs you’ll need to coat each breast)
extra virgin olive oil
salt and pepper
Place the chicken breast on a board with the thickest edge to your right (or left, if you’re left handed) and the thinest end closest to you.
Using a sharp filleting knife, cut into the topmost (thickest) section and cut the breast - as though ‘butterflying’ it - being careful NOT to cut through to the back, or cut holes/ punctures into the upper or lower breast fillet. Slicing carefully in a downward motion to the thinest point (closest to you).
Once you get the hang of it, you can actually cut a ‘pocket’ in the breast, without creating a butterflied breast.
At first it’s easier just to butterfly the breast. Using the back of a heavy knife, pound one edge without breaking the meat fibres.
Smear the inside of the pocket/butterfly with finely chopped garlic, sprinkle on some salt & pepper, then add the baton of butter and freshly chopped parsley, optional. Roll thickest edge in, to envelope the butter/garlic, then wrap the ‘pounded edge’ over to create a fully enclosedbreast parcel.
Place cornflour on a board or shallow bowl or plate (or use a disposable large freezer bag, makes for easy clean up!) and dredge the kievs in the flour. Smear a little cornflour along the seam where the chicken is joined.
Crack eggs into a shallow bowl & beat eggs lightly, then coat each breast parcel liberally.
Put breadcrumbs (or Panko) onto a board/plate/plastic bag and carefully dredge the kievs until they are completely covered, patting well to ensure crumbs adhere.
Refrigerate for at least 1 hour.
Preheat oven to 180˚C
Heat an ovenproof frypan to medium heat, add a generous drizzle of olive oil and a knob of butter. When hot, but not smoking, add the kievs 2 at a time. Reduce heat to low and allow to cook each side, without disturbing for 4-5 minutes, check regularly to make sure they aren’t burning.
Gently turn, and cook further 3-4 minutes on opposite side (depending on the size of the breast fillets!). Turn the kievs and continue cooking on low heat until both of the thinner, side edges have cooked for a minute or two and are browned and the entire kiev is sealed.
Turn kievs so they are lying on a flat side - not on an edge in the frypan then place in preheated oven and bake for a further 10-12 minutes.
Allow to rest for 5 minutes before serving.
Bechamel Sauce:-
3Tbls butter
1/3 cup plain flour
3 cups milk
1 cup pure cream
1 cup chicken stock
grated fresh nutmeg salt & pepper
4 chicken breasts (or allow 1 chicken breast per person) of 1 roasted
chicken olive oil
1 Tbls butter
500g brown mushrooms
3 brown onions
4 cloves garlic
1 Tbls fresh thyme
1/2 cup white wine
250g pasta - linguine, fettuccine, spaghetti
1 cup frozen peas
2 Tbls fresh Italian parsley, shredded.
1 cup breadcrumbs
1 cup grated parmesan butter to ‘dot’ crust with
Make the bechamel sauce: Melt on low heat butter and add the flour. Mix to a stiff paste and cook for 1 to 2 minutes. Gradually add milk, stirring constantly. Once milk is incorporated, add cream and stock and continue to stir until mixture thickens. Once thickened add finely grated nutmeg (sprinkle) and season with salt & pepper.
In a frying pan, heat oil and butter. Season chicken breasts on one side with salt & pepper & place into hot pan (be sure not to over heat the oil/butter or it will burn!) Once in the pan, season other side. Cook each side for 4 minutes, until nicely browned. Cool and then shred the chicken.
In same frying pan, add a little olive oil and butter and saute the mushrooms. When half cooked, add finely sliced onion and minced garlic. When cooked add thyme and wine to deglaze the pan. Allow to cool.
Cook linguine or pasta of your choice in large pot of boiling, salted water until half cooked - NOT al denté!! Drain well, do not rinse.
In large bowl (or saucepan used to cook linguine/pasta) place chicken, mushrooms/onions/garlic and mix well. Add hot linguine and mix through. Pour in bechamel sauce and mix. Add peas and parsley and mix again. Pour into a greased deep baking dish.
Mix breadcrumbs with parmesan and sprinkle generously over top of chicken/ linguine/mushroom mixture. Dot with small dobs of butter and bake at 450˚F / 230˚C for 25 mins or until the crust is golden brown and crunchy.
from Heather Haynes’ friend Gladys
200g butter
3/4 cup honey
1 Tblsp 'Clive of India' Curry powder
juice of 1 lemon
4 cloves garlic, minced
1 container/jar Masterfoods American Mustard
1kg chicken breasts or thighs
Moroccan Couscous
1Tblsp Masterfoods Moroccan spice
200g packet of couscous
500ml chicken stock/consommé
currants or golden sultanas
1 diced red (Spanish) onion
olive oil
Potatoes, pumpkin, sweet potato, parsnips, capsicum, asparagus, red onion
pinenuts
zest of 1 lemon
liberal sprinkling of brown sugar
dash of balsamic vinegar
chopped parsley and coriander
In a small saucepan melt butter and honey.
Add curry powder and the lemon juice.
Add garlic and American mustard.
Dredge the chicken pieces in the warm curry sauce.
Place chicken onto a lightly greased baking pan, together with curry sauce, and bake at 180-190˚C for approximately 45 minutes or until chicken is cooked.
Peel, wash and chop the seasonal vegetables to roughly the same size.
Put into a deep baking dish and toss with lemon juice, oil.
Drizzle the balsamic and sprinkle the sugar over the top and bake alongside the chicken until browned and cooked through.
Sprinkle with chopped parsley and chopped coriander.
Prepare couscous according to packet directions and add the other ingredients.
Serve with Moroccan couscous and assorted baked veg, sprinkled with freshly chopped parsley and coriander.
2 cups plain flour - plus additional for dredging fish
1 cup of stout or stong beer
1 cup cold water
pinch of salt
1 tsp dried yeast
Put the flour into a mixing bowl and make a well and add the beer. Whisk until lumps are removed adding the water, while still whisking. Sprinkly in the yeast and salt, mix well and allow to stand for 30 minutes. Heat canola oil in a deep fryer or deep pan until a cube of bread colours & sizzles within a few seconds.
Dredge fish fillets in plain flour then coat in the batter scraping off excess batter. Cook fillets in deep canola oil for 3 minutes.
plain flour for dredging fish, seasoned with salt & pepper
1 egg, beaten lightly
Japanese Panko breadcrumbs
Fillets of fish - deep sea NZ cod, cut into thick fingers*; sea perch; nile perch
Oil for shallow frying - rice bran, canola, vegetable
* I prefer to make 'fish fingers' of uneven fillets of white fish, which ensures that each 'finger' is cooked properly but not over cooked. If you cook a fillet such as sea perch or nile perch, the outer edges of the fillet are tough and overcooked before the main part of the fillet is cooked through.
Set up your crumbing station: Place seasoned flour in one shallow bowl, the beaten egg in another, and finally a deeper bowl or plate containing the panko.
Dredge the fish fillets in the flour, then the egg, finally the panko. Reserve to a clean plate lined with baking paper and refrigerate for 30 minutes.
Heat canola oil in a shallow frypan.
Cook fillets in hot canola oil for approx 2-3 minutes each side.
1½ kg diced lamb
2 Tblsp oil or ghee
2 medium onions, halved and sliced thinly
6 cloves garlic, crushed & minced
5cm piece fresh ginger, finely chopped
1½ tsp turmeric
2 tsp chilli powder
½ tsp ground black pepper
½ tsp ground fenugreek
2 tsp ground coriander
1 tsp ground cumin
2 tsp hot paprika
2 x 400ml coconut cream
1½ tsp salt
2 curry leaves (optional)
1 pkt frozen ‘Finessa’ fine chopped spinach*
* When using frozen spinach, check on the country or origin. Many of the frozen spinach brands originate from China.
Heat oil in heavy pan.
Add onions and fry until golden brown.
Add garlic, ginger and all spices except salt.
Fry for 5 minutes until fragrant with lid on. Stir regularly to prevent burning. If mixture becomes too dry add a little water.
Add lamb and toss through to coat with onion/spices.
Fry further 10 minutes with the lid on, stirring to prevent burning/sticking.
Add thawed spinach and mix thoroughly.
Add coconut cream and salt. Stir well.
Add curry leaves, bring to a rapid boil.
Reduce heat and allow to simmer for at least 1½ hours covered.
Remove lid and simmer till sauce reduces, usually 15-30 minutes.
This is an exceptionally hot curry, if you prefer a milder curry reduce by half the chilli powder and hot paprika quantities.
This recipe also lends itself to substituting chicken for the lamb.
1 x 500g packet spaghetti (or fettuccine or linguine)
olive oil
1 large Spanish (red) onion, finely diced
3 cloves garlic, finely diced
2 cups approx thick cut, cubed leg ham (or bacon or speck)
300ml pure whipping cream
3 whole free range organic eggs, lightly beaten
1 cup parmesan
freshly ground black pepper
2 Tblsp chopped spring onions (green onions)
shaved or grated parmesan to serve
Serves 4
250g macaroni pasta or mini
penne
200g grated extra tasty cheddar
cheese
4 heaped Tblsp butter
2-3 heaped Tblsp plain flour
milk and/or chicken consomme
Bring a large stockpot of cold water + plenty of salt to the boil. When rapid boil is achieved, add spaghetti (or other pasta) and cook until al dente. Mix cream, beaten eggs and parmesan in a bowl.
Heat a heavy based casserole dish, add oil and saute onion and garlic until transparent. Add cubed ham (1cm x 1cm dice, or long strips) and heat through, stirring occasionally, for approx 2-3 minutes. Remove from heat, keep warm. When pasta is cooked, drain (do not rinse!) and toss into stockpot with ham and onion mixture. Toss through to combine. Place stockpot onto very low heat and pour the egg/cream/parmesan into the pasta/ham and using a wooden spoon or silicone spatula, gently fold through to coat each length of pasta. Continue folding until sauce thickens/cooks. Be careful not to overheat or the eggs will scramble!
Prior to serving, sprinkle through spring onions & pepper to taste. Serve topped with additional shaved or grated parmesan.
Optional extras: Cubed, cooked chicken
Cook pasta until al dente in plenty of boiling, salted water. In a heavy based large saucepan, melt butter and add flour to make a roux. Cook for 1 - 2 minutes on gentle heat without browning, until mixture is bubbly, lighter in colour and the flour has been ‘cooked out’.
Over medium heat gradually add liquid - either milk or consomme or a combination of the two - stirring constantly to create a thick white sauce. The amount of liquid required will depend a lot on the flour - sometimes it will take more liquid, sometimes less. Generally, 500ml tetra brick of consomme and ½ to 1 cup of milk will be required.
Once the sauce has thickened, add grated cheese and stir until melted. Drain pasta - do not rinse - then pour the cooked pasta into the sauce and stir well. You can either serve as is, or pour mixture into a greased baking dish*, sprinkle with additional grated tasty cheddar and/or parmesan and bake for around 20-25 minutes at 180˚C until browned on top.
* If baking, don’t cook the pasta completely as it will continue cooking in the oven. Optional extras: Crispy bacon pieces. Roasted diced pumpkin.
quantity of my spaghetti
bolognaise (page 22)
1kg ricotta
20g grated tasty cheddar
500ml chicken consommé
2 Tbls Plain flour
2-3 Tblsp butter
300ml milk
freshly ground nutmeg
white pepper
fresh baby spinach - or frozen chopped spinach, thawed
1 cup grated parmesan
lasagne sheets
Leg of pork
plenty of boiling water
olive oil
sea salt
Tip for great crackling:
Make sure your butcher scores your pork skin well, or use a Stanley knife or super sharp filleting knife to create your own scoring.
Boil up the kettle (full to capacity), place leg of pork on a trivet over your sink & pour boiling hot water all over the (raw) pork at least twice - where the skin has been scored it will shrink back and open up allowing the
Make the cheesey bechamel: Melt the butter and add the flour. Cook for 1-2 minutes until the flour is cooked off.
A little at a time add the milk, until a lump free sauce is achieved. Gradually add in the chicken consommé and allow to thicken and come to a simmer. Crumble in the grated cheese and the ricotta and cook over low heat until the cheeses have melted.
Season with white pepper and a grating of fresh nutmeg. You can either use fresh lasagne sheets (homemade or otherwise), lasagne sheets you have to cook before using, or instant lasagne sheets which don’t require pre cooking before compiling your lasagne. Your choice.
If you are using left over bolognaise, the sauce may have thickened up a little, so loosen the bolognaise mixture with a little additional passata and/or consommé if required. The meat sauce should be fairly ‘sloppy’ - not too dry or the pasta will be dry as well.
Into the base of a deep sided rectangular baking dish, spoon some of the bolognaise mixture and spread over the bottom evenly. Make a layer of pasta to cover the base, then top with a generous covering of meat sauce.
Add a layer of spinach leaves then another layer of pasta sheets. Spoon over a generous quantity of the cheesey bechamel sauce.
Continue building the layers - meat, spinach, pasta, bechamel, finishing with a layer of bechamel.
Sprinkle grated parmesan over the top and bake at 175˚C for approximately 45 minutes.
Keep an eye on the topping, if it starts to get too brown, cover with a layer of aluminium wrap (shiny side down).
high heat of the oven to penetrate quickly and create brilliant crackling. Dry thoroughly with paper towels, making sure to dry in all the score marks as well. Lightly oil & massage into the skin.
Sprinkle with a little salt - you don’t need too much.
Place pork onto a roasting trivet - which keeps it away from any juices and helps the underside to become crisp too.
For at least the first hour of cooking, the temp of the oven has to be really really high - 220˚C (make sure your windows are open, especially if you open the oven door, or your smoke alarm/s will sound off!!)
After an hour, reduce temp to around 180˚C & continue cooking to desired ‘doneness’. Remove roast from the pan and allow to stand for at least 30 minutes in a warm place. Do not ‘wrap’ the roast or you’ll steam the crackling and it will lose some of it’s crispness.
Deglaze the pan with either stock, water or wine... bring to a simmer and reduce to create delicious gravy/jus.
1½ kg good quality pork mince
500g veal or lean beef mince
4 onions, peeled and finely diced
4 large carrots, peeled, finely diced
4 stalks of celery, stripped of sinewy fibres, finely diced
4 roasted red capsicums, skinned, deseeded, deveined (of white membranes) and sliced thinly*
1 head roasted garlic, crushed*
4-6 anchovies
1 Tblsp each of - oregano, mixed herbs, sweet basil and flat leaf parsley
2-3 bay leaves
2-3Tblsp tomato paste
tomato passata - around 500ml
500ml chicken consommé
good glug (around 1 cup 250ml) of good cabernet sav., shiraz or merlot,
4 largish field mushrooms, skinned and chopped or blitzed in a food processor
olive oil
Preheat your oven to 200˚C.
Season the meat well with salt and freshly ground black pepper. Brown meat in batches in heavy casserole dish in a little olive oil OR roast in a heavy baking dish in the oven alongside the capsicums.
Remove meat as cooked and place into a bowl.
Heat a generous glug of olive oil over medium heat and fry off the carrots, celery and onions until softened.
Make a clearing at the bottom of the pan and melt the anchovies.
Add mushrooms and cook for a minute or two until they have reduced down OR roast them, well seasoned, in the oven alongside the capsicum & garlic. Deglaze with the red wine.
Add herbs and tomato paste and fry on medium to high heat for at least 1 minute. Add chopped capsicum, crushed garlic, consommé and passata and stir well. Bring to the boil and and reduce the heat to a simmer.
Add the browned meat and the bay leaves and stir well. If mixture is too thick add either some consommé, wine or water. The longer it simmers on low heat the richer it will be - it can also be popped into the oven on 160DegC and allowed to cook slowly, lid on, for a few hours to enrich the sauce.
*Oven roasted capsicum & garlic: wash capsicums well & remove most of the stalks (so that you can stand them upside down in a baking tray).
Separate the head of garlic into individual cloves. Cut a large piece of aluminium foil, top it with a similar sized piece of Glad Bake, then the cloves. Drizzle with olive oil and a splash of balsamic vinegar. Wrap up into a parcel and scrunch top into a twist.
Place whole capsicums into baking dish, drizzle with olive oil, together with the ‘knob’ of garlicand bake at 200˚C for around 30-45 minutes. Once cooked, immediately place capsicums into ‘freezer’ bags and seal tightly. Wrap garlic in foil and allow to cool.
Once cooled sufficiently for handling, gently remove skins, deseed (and devein capsicums) and slice or chop into chunks. Squeeze the base of each clove, the garlic pulp will ooze out of the tip.
The oven can also be used to ‘roast’ the (pork and veal) mince, maximising the energy use of the oven too. Roast the meat in a heavy based high sided roasting pan. Use 2 forks to break up the meat as it cooks - will take around 40 minutes to 1 hour. Roasting it generates a wonderful ‘roast pork’ flavour which makes for a superb bog! Make the sauce atop the stove as usual, then pour it over the roasted mince and return to the oven to continue baking at 160˚C
Alternatives: chicken cacciatore - substitute 1½ kg diced chicken meat - other ingredients & method the same. When the kids were young and refused zucchini and carrots I used to grate it and add while cooking the onions. Was a great way to get more vegetables into their diet.
For some odd reason they never questioned the big ‘herbs’!
Gordon Ramsay
5 Chorizo sausages (not smoked, raw) - or spicy Italian, Merguez
1 large red onion - sliced
1 red capsicum - chopped into 1cm chunks
1½ cups basmati rice
2 cloves garlic, finely diced
1 heaped tsp hot smoked paprika
1 red chilli - finely chopped
500ml stock (chicken or vegetable)
½ cup white wine (or verjuice or more stock)
olive oil
4 spring onions, sliced flesh only of 1 or 2 tomatoes
½ cup chopped flat leaf parsley
Skin the sausages and chop/tear into small balls/pieces.
Heat a heavy casserole dish on medium to high heat.
Add drizzle of oil and fry off the sausage meat until browned.
Remove and keep warm.
In the same pan, fry the onions, garlic, chilli and capsicum.
Cook on medium heat until onions are transparent but not overly browned.
Sprinkle in the paprika and fry off for a minute or two.
Return the sausages to the vegetables and mix well.
Add the raw rice and mix thoroughly and sear with a drizzle of more oil if needed for 2-3 minutes (the process is similar to that of a risotto - so the rice needs to be seared).
Deglaze the pan with wine then add the stock.
Turn down the heat to lowest setting and simmer gently (ideally, over a simmer mat) for 12 - 15 minutes or until rice is cooked.
When cooked, add sliced spring onions, finely diced tomato flesh and parsley.
Cold, steamed Basmati rice (see page 25)
Thick slices of cured leg ham, cut into small dice OR thick cut streaky bacon, cut into strips/cubes
1 large brown onion, finely diced
3 cloves garlic, finely diced
2 ears of corn cooked and removed from husk, or tinned corn
2-3 carrots, finely diced
2-3 stalks celery, sliced
1 small green capsicum
1 small red capsicum
3cm piece ginger, grated
6 eggs, slightly beaten
1 cup frozen peas
6 spring onions, chopped
rice bran, canola, sunflower or vegetable oil
kecap manis
dark soy
chilli paste or fresh chilli, finely diced
1 cup rice
1 cup water
1 packet Old El Paso Taco seasoning
spring onions, chopped
In a hot wok, heat approx 300ml oil until very hot. Add beaten egg and allow it to puff up and cook quickly in the hot oil, rotating the wok so the raw egg can spill over the cooked egg. Flip over and allow to continue cooking for 30 seconds or so, then place onto kitchen paper to drain excess oil. While pan still very hot, fry off the bacon or ham until crispy.
With heat still high, add carrots and capsicum and continue to fry until tender. Reduce the heat to medium and gently fry off onion, garlic, ginger and chilli. Mix well.
Crumble in the cooked, cold rice and mix well to incorporate all the vegetables with the rice.
Add the corn kernels and frozen peas. Stir well.
Drizzle kecap manis over the top and add a tablespoon or so of dark soy.
Fry on low to medium heat stirring regularly to make sure rice isn’t sticking. Just before serving, add chopped cooked egg and the spring onions.
Gently rinse basmati rice under cold water until most of the starch is removed. Place into a saucepan with cold water. Mix the taco seasoning with a little hot water and add to the rice. Stir well.
Bring to a rapid boil and boil until small craters appear on the surface of the rice. Reduce heat to lowest setting - use a simmer mat on smallest burner for best results - cover with a lid and cook for 10 minutes.
Fluff with a fork and serve.
Optional extras:
Oven roasted capsicums cut into small dice and toss through the rice
flesh of a ripe tomato, finely diced (seeds removed)
½ cup finely chopped spring onions
½ cup grated tasty cheddar. Just before serving, plate up the rice and nuke (to melt the cheese, if it hasn’t already!) for 1 minute.
4 cups basmati rice
4 cups water approx
4 cardamon pods, crushed
1 cinnamon quill
4 cloves
½ tsp saffron threads
2 cups long grain (Basmati) rice
2 cups cold water
Method
Thoroughly wash rice until liquid runs clear, being sure not to bruise or crush the rice grains while washing. Place into a saucepan and cover with water. I place my fingertips touching the rice and allow water level to reach my first knuckle, which gives a fluffy rice, not overloaded with too much water.
Infuse saffron in 1 Tblsp hot water for a minute or 2 and add to the rice cooker along with crushed cardamon pods, cloves and cinnamon quill.
Cook as for Steamed Rice Absorption method (see below) from Method point 3.
Discard pods, cloves and quill before serving.
Method
1. Wash rice thoroughly but gently under cold water until liquid runs clear (ish)
2. Bring water to a rapid boil and add the rice.
3. Partially cover saucepan with lid - allowing a little room for steam to escape - and bring back to the boil and cook for approximately 5 minutes, or until craters/holes appear in the surface of the rice.
4. Cover saucepan with tightly fitting lid, turn the heat to lowest setting and use a simmer mat if you have one, and cook for a further 10 minutes.
5. Remove lid and fluff rice with a fork.
1kg diced butternut pumpkin
3 finely diced brown onions
3 finely chopped tomatoes - no seeds OR 300ml bottle passata
1 Tblsp yellow mustard seeds
1 tsp (heaped) turmeric
4 Tblsp ghee or rice bran oil
400ml coconut cream
200-400ml water
salt to taste
coriander leaves for garnish
Heat ghee or oil over low heat and cook mustard seeds (lid on is a good idea!) until they burst.
Add chopped onion and fry until tender.
Add chopped tomato and turmeric, cook briefly (approx 2 mins).
Put in the diced pumpkin, salt and enough water to just cover. Stir well to coat the pumpkin.
Add coconut cream.
Cover and cook until pumpkin is soft - this depends on how small or large you dice.
Garnish with chopped coriander.
This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.
(Maggie Beer - The Cook and The Chef)
1 Butternut or Jap Pumpkin
olive oil
sprigs of fresh rosemary
salt & pepper
Bechamel:
4 Tblsp butter
2-3 Tblsp plain flour
milk - enough to form a sauce of your liking/consistency
1 cup grated Parmesan
pinch of freshly grated nutmeg
1 box/bag of penne (or macaroni or shells, whichever pasta you preferI found mini penne which I used)
200g cubed pancetta, cut into lardons (thick strips about 2cm long)
2 cloves garlic, finely diced/crushed
1 Spanish/red onion, finely diced
1 eschallot, finely sliced 100-200g fetta
Cube a butternut or jap pumpkin into bite-sized pieces, drizzle with olive oil & fresh rosemary & bake in a hot oven, 200˚C, until tender. Time will be determined by how large your cubes are. Keep an eye on them to make sure they don’t burn - although a little browning is good!
Make a bechamel sauce:
Melt butter then add plain flour to make a roux & cook for 2-3 minutes to cook off the flour.
Add milk a little at a time to create a creamy sauce, beating constantly.
When sauce is desired consistency, add grated Parmesan & a little nutmeg.
Bring a pot of salted water to a boil & cook penne until slightly underdone. (It will continue cooking in the sauce in the oven)
In a frypan pan, gently sauté lardons of pancetta until crisp & browned, add garlic, onion & eschallot, finely diced & cook until transparent.
Drain pasta & put in a large mixing bowl or back into your pasta cooker - providing it is large enough to take the pasta, pumpkin, bechamel etc.
Add roasted pumpkin & rosemary.
Gently mix through the pancetta/onion/garlic.
Lastly blend through the bechamel being careful not to be too rough & break up the pumpkin.
Spoon into a greased baking dish and scatter 1 cup grated extra matured cheese on top then dot with small chunks of Persian fetta.
Bake for around 20-30 minutes @ 185˚C or until browned & crispy on top.
4 veal leg steaks/schnitzels, gently pounded/tenderised
2 eggs
200g cornflour
400g panko
8-10 bocconcini or 4 fresh buffalo mozarella
4-6 Tblsp passata
8 thinly sliced (paper thin!) strips of pancetta or parma ham
2 tsp good balsamic
olive oil
While veal can be very tender, it’s worthwhile tenderising/flattening the veal steakeither yourself or by your butcher at point of sale.
Preheat oven to 175˚C.
Slice bocconcini or mozarella into 5mm slices.
Set up your dredging, dipping, coating stations:
Place a large freezer bag on your work surface and place cornflour seasoned with salt & pepper in a mound the length and width of your veal steak.
Crack eggs into a shallow bowl and lightly whisk. Place another large freezer bag next to the beaten eggs, mound the panko in the length and width of your veal steaks.
Dredge the veal in seasoned cornflour, brushing off excess.
Use a fork or tongs to dip the veal into the egg wash, using side of the bowl to remove excess egg wash.
Place on the panko and using tongs or a fork, force into the panko, flick panko onto top side of veal then flip over and press down with fingertips to ensure the steak is completely covered/sealed with breadcrumbs.
Place onto a dish, cover with cling wrap and refrigerate for at least 1 hour.
Heat a large skillet or frypan to medium heat, add approx 2 Tblsp olive oil and a knob of butter, pan fry each veal schnitzel individually for 3 minutes first side, then 2 minutes second side.
Remove from pan and place onto a wire rack, under which you’ve placed absorbent paper towels.
Continue cooking all schnitzels in the above fashion.
Once all schnitzels are browned and ready, place into a preheated oven tray (avoiding over crowding).
Drizzle each schnitzel with a few drops of balsamic. Add 1-1½ Tblsp passata to each schnitzel (depending on size of schnitzel) and spread evenly over the surface.
Place 2 slices of pancetta or parma on top of the bocconici/mozarella.
Top each schnitzel with 4-6 slices of bocconcini or 2-3 slices of buffalo mozarella and place into preheated oven for approx 25 minutes or until cheese is melted & bubbly.
Serve sprinkled with chopped fresh basil or parsley. This can also be made using chicken breasts filleted and flattened.
160g softened (room temperature) butter
¾ cup caster sugar
2 eggs
1 tsp vanilla extract
225g plain flour
3 tsp baking powder
¾ cup milk
Optional additions: 2 tsp carraway seeds; 200g Winn’s Natural Glacé cherries - halved & dusted with flour to prevent sinking when baked; 2Tblsp sultanas soaked in... booze of choice ;-) or just orange juice!
‘x’ quantity of chocolate chips or 2 Tblsp cocoa powder
Di Hall
½ cup brown sugar
½ cup raw sugar
½ tsp vanilla extract or paste
125g butter
1 egg
1 and 3/4 cups Self Raising flour
125g Nestlé dark choc bits
250g dark chocolate
250g pure whipping cream
10g butter
Method
Preheat the oven to 160˚C Grease and line (with greaseproof paper or GladBake) a round 20cm cake tin OR grease cupcake pans (2 x 6) or line with patty pan cases. Sift flour and baking powder twice.
Cream butter, sugar and vanilla until very pale and thick.
Add the eggs, one at a time, mixing until well incorporated. (Adding them too quickly will result in a ‘curdled’ mix)
Add sifted flour/baking powder and milk alternately on low-medium speed, until thick and well blended.
If using optional ingredient/s:
Using a wooden spoon gently fold through the carraway seeds/halved glacé cherries/ choc chips or soaked sultanas
Spoon into prepared baking tin and cook for between 40 and 50 minutes, until lightly browned and a skewer comes out clean. OR if making cupcakes, bake for between 20 and 30 minutes, checking after 20 minutes. Store in an airtight container.
Method
Combine butter, sugars, vanilla and egg and mix well. Add flour and choc bits. Mix to a very stiff dough. Roll into balls the size of a 10 cent piece. Bake at 190˚C until slightly golden but NOT brown - approx 12 minutes.
Method
Place chopped/broken up chocolate in a large bowl. Heat cream in a saucepan to just below simmering. Add the heated cream to chocolate and let stand for 3 minutes.
Stir well adding the butter at the end.
Optional extras:
• 2 Tbls chopped ginger
• 1 dessertspoon orange zest
• splash Cointreau or Grand Marnier • splash of Kahlua
Angela Hartnett
340g plain dark chocolate 70%
60g butter, softened
200ml double cream
50g caster sugar
2 Tblsp cocoa powder
2 Tblsp icing sugar
Lynne Ferguson
2 cups plain flour
1 tsp baking powder
2 tsp bicarb soda
1 tsp salt
1 ¾ cups caster sugar
½ cup cocoa powder
1 tsp vanilla extract
1 cup strong espresso-type (wet) black coffee (not a cup of straight powdered/ granulated coffee!)
2 eggs
1 cup sour milk (OR half sour milk and half cointreau/rum/grog of choice)*
½ cup oil (I prefer macadamia)
Icing:
2 tsp butter
1 Tblsp hot water
1 cup Icing sugar mixture
2 Tblsp cocoa
Break up the chocolate, chop finely and put into a mixing bowl with the butter. Place the cream and sugar in a saucepan and bring just to the boil.
Pour the cream over the chocolate/butter and beat until it is smooth and shiny. Freeze for a few hours until firm enough to shape.
Mix the cocoa and icing sugar together.
Dust a baking sheet lined with baking paper with half the cocoa/sugar mixture
Spoon the truffle mixture into the baking sheet.
Use a spatual to spead into a rectangle 4cm x 28cm x 3cm deep. Use a ruler to achieve straight sides. Dust with the remaining cocoa/sugar. Put into the freezer until firm.
Use a sharp knife dipped in hot water to cut into 1cm slices. Chill until ready to serve.
Tip: This can also be rolled into balls. Dust your hands with the cocoa/sugar and roll. You can also add 2 Tblsp liqueur, brandy, rum or whiskey to the mix. Truffles will keep in an airtight container for up to 1 week
Grease and line with baking parchment a square or round springform pan.
Preheat oven to 180˚C. Sift dry ingredients together into a large mixing bowl. Combine wet ingredients into a measuring jug/bowl then gradually add to the dry ingredients. Beat for two minutes until smooth & foamy. Mixture is VERY liquid. Bake in a square or round springform pan, 20cm greased & lined tin at 180˚C for 1 ¼ hours. Leave in tin for 15 mins before turning out.
Ice and store in an airtight container, or if hot weather, in the fridge.
Method for Icing:
Sift cocoa & icing sugar.
Put butter into hot water until almost melted & mix into icing sugar mixture.
Variations: Make into 12 large cupcakes. Bake for 20-30 minutes. Cool thoroughly before icing.
5 egg yolks
3/4 cup caster sugar
3 Tbls cornflour
1½ cups scalded milk
1 tsp vanilla paste/extract or 1 vanilla pod split lengthwise
1 Tbls butter
1 Tbls cream
Barbara Flynn - Nana's friend, the nun, lives with Gwen the sewing nun
225g butter, softened
1¼ cups caster sugar
4 eggs
2½ cups self raising flour
3/4 cup milk
Lemon Icing
2 cups icing sugar mixture
juice of 2 lemons
little hot water, if required
Lorraine Pasquale
300g pure icing sugar - sifted
125g sweetened condensed milk
¼ tsp peppermint extract
additional icing sugar for kneading/rolling dark chocolate
In a heat proof bowl beat yolks and sugar until pale and thick. Add cornflour and whisk in the warm/hot milk. Pour mixture into the saucepan used to heat the milk. Heat over low heat and stir constantly until thickened. Add butter and cream, and optional brandy. Sieve if necessary to remove lumps. Cover the surface with plastic wrap to prevent skin forming and chill.
Beat butter and sugar until light a fluffy. Add eggs one by one, beating well after each addition. Add flour and milk alternately, ending with the flour. Spoon into patty pans and bake at 190˚C for 10 to 15 minutes.
Mix sugar and juice to a stiff paste. Add drops of water until desired consistency is achieved. Spoon icing over warm cakes ( not hot, straight from the oven, allowed to cool a little)
Method
Mix sugar, milk and peppermint extract in a bowl for form a stiff dough.
Knead and roll dough on a sugared board to 5mm thick. Cut rounds, stars - whatever shape you like - and allow to dry on lined baking trays. Melt dark chocolate over water bath then dip half of each peppermint cream into the chocolate, return to lined baking tray and allow to set.
2 cups Plain flour
1 Tblsp caster sugar
150g cold butter, chopped
1 egg yolk, whisked
iced water
pinch of salt
6 Granny Smith cooking apples OR 2 tins “Golden Circle” Pie Apple juice of 1-2 lemons
100ml water
1Tblsp sugar
6 whole cloves or ¼ tsp ground cloves
Peel, core and cut the apples into wedges. Place into a saucepan with lemon juice, sugar, and water. Bring to a simmer and cook on low until apples are tender but not falling apart. Cool the cooked apples.
Sift flour and salt into a bowl. Rub through the butter until mixture resembles fine breadcrumbs. Add the beaten egg yolk and sufficient iced water to bring the dough together. Knead on a lightly floured surface, wrap in cling film and allow to rest for an hour.
Grease a deep pie dish with butter.
Divide the pastry into 2 pieces, one slightly larger (for the base of the pie) than the other (top of the pie)
Roll out the pastry, cut into a round slightly larger than your pie dish.
Line the base of your pie leaving the excess pastry hanging over the edge.
Spoon in your apple mixture and stud with cloves - approx 6 per large pie - or a sparing sprinkle of ground cloves.
Roll out the remaining pastry to a round large enough to top your pie.
Brush the edges of the pie bottom with beaten egg/milk and place pastry lid onto pie, tamping down the edges to seal.
Using a sharp knife, trim away the excess pastry from the edges - angle your knife at 45 degrees and run around the edge of the pie dish. The pastry will shrink back during cooking, so cutting the edge on an angle gives a neater, straighter finished cooked edge.
Slice some air vents in an attractive pattern (I usually form a \ / toward the centre of the pie at north, south, east & west, then another \ / between these toward the outer edge of the pie - in all 8 vents for a large pie) allowing steam from the filling to escape during cooking and pastry to crispen.
Glaze top of pie with milk or beaten egg and dust with sieved caster sugar before baking.
Bake in a moderate to hot oven 180˚C for approximately 30-40 minutes or until golden.
Jackie Camilleri
CREAM CHEESE PASTRY:
85g unsalted butter - cold
1 cup Plain flour
¼ tsp salt
¼ tsp Baking Powder
65g cream cheese - cold
1 Tbsp iced water
1½ tsp cider vinegar
APPLE FILLING:
7 green apples - or your favourite pie apples
1 Tbs lemon juice
1/3 cup light brown sugar - firmly packed
¼ cup caster sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 Tbsp unsalted butter
2 tsp cornflour
CRUMBLE TOPPING:
1 cup Plain flour
120g cold butter - cut into cubes
½ cup hazelnut meal
2/3 cup sugar
Method PASTRY:
Cut the butter into cubes, put in a plastic bag and freeze for ½ hour.
Place the flour, salt and baking powder in a plastic bag and freeze for ½ hour.
Place the flour mixture in a food processor and pulse a few times to combine.
Cut the cream cheese into 4 pieces and add to the flour.
Process for 20 seconds til it resembles crumbs.
Add the frozen butter cubes and pulse til the butter looks like tiny pebbles.
Add the water and the vinegar and pulse another 10 - 15 seconds.
The mixture will still be in clumps so put it in a bowl or a plastic bag and knead it til it comes together and is a bit stretchy when pulled.
Wrap it in plastic and flatten it into a disc then refrigerate it for 45 mins.
Preheat the oven to 210˚C
Roll out the pastry between floured sheets of plastic wrap to fit a pie dish.
Refrigerate for another 15 mins.
Remove from fridge and blind bake pie shell for 20 mins.
Remove baking paper and beans and prick pastry all over with a fork and bake a further 5 - 10 mins til golden. Remove from oven and set aside.
CRUMBLE:
Put all the ingredients in a food processor and pulse til it looks like crumbs.
APPLE FILLING:
Peel and core the apples and cut them into small chunks. In a saucepan combine the lemon juice, sugars, cinnamon, nutmeg, cornflour, salt and unsalted butter.
Cook over medium heat for 15 mins.
Put the apple chunks into the cooked pie shell and pour the syrup in as well.
Cover the top with the crumble mixture.
Bake at 200˚C til browned ontop - about 45 mins
Notes & Tips
Putting the pastry ingredients in the freezer first helps to get a really flaky pastry.
Gary Mehigan
200g dark chocolate 70% cocoa solids
200g butter
4 whole eggs
4 egg yolks
100g caster sugar
60g plain flour
additional butter for coating moulds
cocoa powder
250g ice cream
Preheat oven to 180˚C
Place butter and chopped chocolate into a large heat proof mixing bowl.
Put approx 2cm water into a saucepan and bring to the boil. Melt butter and chocolate over simmering water. Remove from heat allow to cool slightly.
Brush moulds with melted butter and dust with cocoa powder and place in fridge to chill & set.
In a separate bowl whisk the eggs, yolks and sugar until pale and thick.
Fold the chocolate mixture gently into the egg mixture.
Sift the flour over the mixture and fold through.
Spoon mixture into moulds and bake for approximately 12 minutes
Lynne Ferguson
6 eggs, separated
200g dark chocolate 70% cocoa solids
dash of brandy or rum or Kahlua
Method
Melt chocolate. Allow to cool slightly.
Beat in egg yolks one at a time.
Mix in brandy/rum/Kahlua.
Beat the egg whites until stiff peaks form.
Gently fold into the chocolate egg mixture. Pour into individual moulds.
Refrigerate for at least one hour.
Top with chocolate curls or shaved chocolate & double cream
Thomasina Miers
125g self raising flour
125g plain flour
pinch salt
2 Tblsp vegetable oil
450ml boiling water
Vegetable oil - sunflower, rice bran or canola additional caster sugar mixed with ground cinnamon for dusting/rolling churros
Chocolate Sauce
200g dark chocolate
50g milk chocolate
300ml double cream
3-4 Tblsp golden syrup
Optional extra: dash of tequila
Pavlova
6 egg whites (at room temp)
1/8 tsp cream of tartar
1 cup caster sugar
2 Tbls cornflour
2 tsp white vinegar
To make Sauce:
Into a saucepan on low heat add the cream, chopped chocolates and golden syrup and heat, stirring occasionally, until all indregients have melted.
Heat oil in a heavy, deep saucepan or frier.
To make Churros:
Mix all dry ingredients in a bowl & make a well. Add oil and boiling water and mix to a paste. Put into a large piping bag with a large ‘star’ nozzle. Pipe the dough into hot oil, snip off with scissors. Fry until golden brown, drain on paper towels then roll in cinnamon sugar.
Serve with hot Chocolate sauce
Preheat oven to 200˚C.
Grease a large springform pan and dust with cornflour, tapping off excess. Alternatively, line a baking sheet with baking paper and dust with cornflour.
Tip: Use a pencil to mark out the size pavlova you want on a piece of baking paper, then put it pencil side down onto your baking sheet.
Sift sugar, cornflour and cream of tartar.
Using an electric mixer beat egg whites until glossy and stiff peaks form. Gradually sift in the sugar/cornflour/cream of tartar and continue beating well after each addition.
Drizzle the vinegar over mixture and gently fold through using a spatula. Pile mixture into springform pan (or onto the lined baking sheet) and put in pre-heated oven.
Immediately reduce heat to 120˚C and bake for 1¼ to 1½ hours. Should be ever so slightly golden but NOT brown.
Leave pavlova in the oven to cool, with door held ajar - use a wadded up tea towel.
Top with: Fresh stoned peaches, hulled strawberries, sliced kiwi fruit (I peel the kiwi fruit and use an egg slicer), passionfruit atop huge - I mean HUGE - dollops of whipped cream (add 1 Tblsp icing/confectioner’s sugar to stablise the cream) or double cream. Dust with icing sugar and/or chocolate curls.
500g mascarpone - softened, not straight from the fridge
125g caster sugar
1 Tblsp caster sugar (for whites)
Savoiardi sponge fingers - either 2 x 250g ‘thin’ fingers, or 1 x 500g ‘thick’ fingers
6 eggs (at room temperature) separated
4 Tblsp. marsala
1½ -2 cups strong black espresso (please, NO instant coffee!!!)
2 cups chocolate flavoured biscuits, processed to crumbs
½ cup melted butter
2 Tblsp ground almonds
2 x 250g Philadelphia brand cream cheese, softened and at room temp.
2 teaspoons gelatine dissolved in
1/3 cup of boiling water
1/2 cup caster sugar
2 x 100g Toblerone Swiss dark or milk chocolate, melted in double boiler
1/2 cup cream
Make the coffee - be generous with the coffee, not the water. Once steeped, place into a shallow bowl to cool. Add marsala. (be generous!!) Beat egg whites until stiff peaks form add 1 Tblsp caster sugar to help stabilise the whites.
If using an electric mixer, place whites into another bowl. Beat egg yolks and sugar until very, very pale and creamy - up to 5minutes for best results.
Add the mascarpone and continue beating/whipping until completely incorporated. Put about one third of the egg whites in and mix well with a metal spoon to ‘loosen’ the mixture, then carefully fold in the remaining whites - try not to knock too much air out, be gentle!
Dip each savoiardi biscuit into the coffee, turn over & quickly dip other side. You need to move quickly - place into bottom of a large, deep (preferably square or rectangular) casserole. Continue with more biscuits until the base of the casserole is covered. Make sure they are tightly packed & if you like drizzle a little more coffee (or masala) over them.
Gently spoon the ‘custard’ over the layer of biscuits. Dip more biscuits & create a second layer. Spoon on more custard.
Continue until you use all the biscuits & custard. Top layer should be a layer of custard.
Cover will cling film to prevent odours entering custard & prevent skin from forming. Refrigerate for at least 2-3 hours. Once chilled (which develops the coffee flavour & creates the trademark ‘trifle’ consistency sprinkle top with:
Ground coffee - sprinkled lightly over top Crumbled Dark Chocolate Cadbury “Flake” Better still, a combination of both!!
Mix breadcrumbs, almonds and butter and press into the base of a 20cm springform pan. Chill.
Beat the cream cheese with an electric mixer until soft.
Add gelatine mixture, caster sugar, melted Toblerone and cream. Blend until smooth.
Pour onto crumb base, and chill for 2-3 hours.
Decorate with blueberries, strawberries chocolate curls or grated chocolate and dusted with cocoa and icing sugar.
450g dark brown sugar
450g golden sultanas
450g raisins
225g currants
115g mixed peel
500g potatoes - grated at the last minute
500g carrots - grated
450g fresh grated suet - available from a good butcher
375ml Guinness
6 eggs - beaten
200ml whiskey
1 small stale brown loaf, crusts removed
6 drops almond essence
1tsp mixed spice
Separate the fruit and pick through to remove any stalks or debris.
Place in a large, non reactive (glass or china or good quality plastic) bowl:fruit, sugar, suet, mixed peel, spice, crumbled/grated bread and mix well.
Add almond essence, grated carrots, and mix well.
Grate the potatoes and add to the mixture, mixing well.
Lastly, add the whiskey, eggs and Guinness.
Mix thoroughly, cover the bowl either with a lid or several layers of cling wrap and allow to stand, unrefrigerated, overnight.
Grease pudding basins thoroughly and spoon the mixture into bowls, leaving 3cm from the mix to top of the basin.
Cover puddings with 4 layers of greaseproof paper rounds.
Wrap the entire basin in a pudding cloth and tie off using baking twine.
Place a pudding into your steamer and top up with water until it reaches half way up the pudding basin.
Bring the large steamer/saucepan to the boil, then reduce the heat and simmer for 8 hours, checking water level regularly to ensure water does not boil dry, or pudding will burn.
Once cooked, remove from the steamer and allow to come to room temperature.
Puddings can be reheated using the same method (in a steamer) for 30-45 minutes.
Puddings will keep for up to one year if correctly cooked, wrapped and stored.
Created and compiled for Jess Wightman - celebrating her marriage to Alex Dodson
31 October 2013 - Birches Restaurant - Mt Mee, Queensland
Live your life to the full. Love unconditionally. Laugh whenever possible. Always be prepared to forgive and forget.
Take the time to appreciate not only the consumption of food, but the love and care which goes into preparing food for those you love and cherish.
