The Comfort Bake

Recipes……… The Comfort Bake

FOOD THAT WARMS THE HEART. TIMELY RECIPES FOR FOOD THAT GIVES YOU A HUG FROM THE INSIDE OUT, BY A LIVING LEGEND OF AUSTRALIAN COUNTRY COOKING. SALLY WISE IS THE GRANNY-WE-ALL-WISHED-WE-HAD. IN ONE BOOK SHE'S COMPILED ALL THE RECIPES YOU'LL EVER NEED TO BAKE. IT'S AS SUMPTUOUS AS IT IS SOOTHING.

Baking is the perfect antidote to stressful, busy times, providing a double dose of solace: the contemplative act of baking itself, and the great big buttery prize at the end, which tastes even better when shared or given away entirely. You don't need fancy equipment or specialist skills. In this foolproof recipe collection, icon of good old-fashioned country cooking Sally Wise serves up recipes that are big on comfort and low on fuss. Savoury classics (including pies, quiches, breads and focaccia - and the creamiest potato bake ever) sit proudly alongside a glorious line-up of sweet treats, including Coffee Hazelnut Cake with Espresso Drizzle, Rhubarb & Caramel Slice, Spiced Ginger Cookie Sandwiches and a supremely simple Whisky & Orange Chocolate Self-Saucing Pudding.

The Comfort Bake is all 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.

In this warming winter dish, a luxurious CHICKEN creamy mushroom sauce blends with oven-baked chicken. Baking the chicken first seals in its juices and enhances the STROGANOFF flavour. DOUBLE-CRUST PIE INGREDIENTS

SERVES 6-8

FOR THE PASTRY

• 1 egg yolk whisked with 20ml water, for glaze • 250g plain (all-purpose) flour • ½ teaspoon sea salt • ½ teaspoon baking powder • 125g cold salted butter

FOR THE FILLING

• 20ml extra virgin olive oil • 10g salted butter • ½ teaspoon sea salt • ½ teaspoon paprika • ½ teaspoon dried thyme • ½ teaspoon mustard powder • 500g skinless chicken breast fillet • 300g mushrooms, cut into 1 cm slices • 1 small onion, diced • 1 leek, white part only, cut into 8mm slices • 2 garlic cloves, crushed • 1 teaspoon chopped thyme • 300ml chicken stock • 3 teaspoons cornflour (cornstarch) mixed to a paste with 30ml cold water • 125ml pouring cream, whisked together with • 1 egg yolk • 3 teaspoons lemon juice • sea salt, to taste

METHOD

1. For the pastry 1 egg yolk whisked with 20ml water, for glaze. Place the dry ingredients and butter in a food processor and process until the mixture resembles breadcrumbs. (Alternatively, this can be achieved by rubbing the ingredients together with your fingers.) Transfer to a large bowl, make a well in the centre and drizzle in enough cold water – around 125ml – to make a soft dough. Don’t add more water than is necessary or it will become too wet. Wrap in plastic wrap and place in the fridge for at least 30minutes to firm up before using.

2. To make the filling Preheat the oven to 200°C. Heat the oil and butter in an 18 x 28cm (flameproof baking dish, 5cm deep, for 5minutes. Meanwhile, combine the salt, paprika, thyme and mustard powder in a small bowl, then rub all over the chicken breast. Add the chicken to the hot dish and bake for 5minutes, then turn and bake for 5 minutes more, or until just cooked through. Remove from the oven, cut the chicken into 1cm pieces and set aside to cool. Add the mushrooms, onion, leek, garlic and chopped thyme to the dish and stir to coat with the chicken juices. Heat over medium heat and sauté until the onion is soft, around 3minutes. Stir in the chicken stock and bring to the boil. Thicken with the cornflour paste, boiling for 1 minute more. Remove from the heat and stir in the cream mixture and the lemon juice, then add the chicken pieces. Add sea salt, to taste, and set aside to cool.

3. To assemble for baking Preheat the oven to 200°C (400°F). Grease a 20cm round pie dish, 6cm deep. Cut one-third from the pastry, cover and set aside. Roll the remaining pastry out on a lightly floured surface until large enough to fit the base and side of the dish. Press into place, spoon in the cool filling, then brush the upper pastry edge with a little cold water. Roll out the reserved pastry to make a circle large enough to cover the top. Lay the pastry top over the filling and crimp the edges together with your fingers or a fork to firmly seal. If desired, make small leaves from the scraps of pastry. Brush with the egg glaze. If using, place the pastry leaves on top and glaze. Prick the top in several places with a fork. Bake for 10minutes, then reduce the oven temperature to 170°C and bake for 20–25minutes more, or until the pastry is golden and the filling is piping hot. Note: The filling can be made up to 2 days ahead and stored in the fridge.

CHOCOLATE CHERRY COCONUT SHORTCAKE

CREAMY POTATO BAKE

SERVES 12-16

There are several layers to this dessert. A chocolate shortbread crust is topped with a layer of cherry jam and a lovely, light macaroon-style topping provides a delightful contrasting crunch.

FOR THE BASE FOR THE TOPPING

• 300g cherry jam • 125g very soft salted butter • 125g white (granulated) sugar • 1 egg, lightly whisked • 220g self-raising flour • 30g cocoa • 3 egg whites • 170g white (granulated) sugar • 100g desiccated coconut

METHOD

1. Preheat the oven to 160°C. Grease a 25 x 35cm slab tin, 5cm deep, and line with baking paper.

2. Base Using a hand whisk, mix the butter and sugar together until creamy, then whisk in the egg until well combined. In a separate bowl, combine the dry ingredients, then fold into the butter mixture with a metal spoon to make a soft dough. Press the dough evenly into the tin. 3. Topping Using hand-held beaters or a stand mixer, whisk the egg whites until soft peaks form, then gradually whisk in the sugar until soft peaks form again. Using a large metal spoon, fold in the coconut until well combined.

4. Assemble Spread the cherry jam over the shortbread base. Spoon the meringue topping over the jam and smooth with the back of a damp spoon. Bake for 30 minutes, or until the topping is golden brown and the base is cooked through. Cut and serve straight from the tin.

INGREDIENTS

SERVES 6-8

FOR THE BASE

• 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 below in method) • 400g onions or 4–6 spring onions (scallions), finely diced • 3 teaspoons chopped rosemary or oregano • 200g rindless bacon, diced • 100g tasty cheese, grated

METHOD

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.

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.