Cooking with Karen

WITH POTSTICKER FILLINGS AND FRITTERS MADE

FROM SCRATCH, YOU CAN PACK IN THE VEG FOR DINNER THAT’S AS GOOD FOR YOU AS IT LOOKS

(middle should have a wobble). Let cool for 15 minutes. Serve with cream.

EASIEST STRAWBERRY MOUSSE

Preparation time 10 mins Cooking time nil Serves 4

3 x 250g punnets strawberries, hulled 1/2 cup pure icing sugar, si ed, plus extra, to serve 11/2 cups thickened cream

STEP 1 Dice 1 punnet strawberries. Add remaining berries to blender with icing sugar and purée until smooth. Whip cream into so peaks and fold in half of the purée. STEP2 Pour remaining purée into glasses. Top with mousse and diced berries. Dust with extra icing sugar.

SWEETPOTATO ANDBACON FRITTERS

Preparationtime20 mins Cookingtime30 mins Serves4

1/2 cup extra virgin olive oil 6 rashers rindless bacon 750g sweet potato, peeled, grated 3 tsp dried mixed herbs 1 cup gluten-free breadcrumbs 1 Tbsp brown sugar 11/2 cups finely grated cheese (try cheddar) 1 free-range egg, whisked Sea-salt flakes and freshly ground black pepper, to season 11/2 cups brown rice flour 2 ripe tomatoes, cut into 1cm slices 1 red onion, cut into 1cm slices 2 medium zucchini, cut into 1cm slices 1/2 bunch flat-leaf parsley, chopped 1/4 bunch mint, chopped 3 cups salad leaves 1/4 cup toasted hazelnuts, chopped Balsamic dressing, to serve

STEP1 Preheat oven to 190°C fan-forced (210°C conventional). Heat 2 teaspoons of the oil in a large frying pan on medium and cook bacon for 5 minutes, until browned. Drain on paper towel. Chop into pieces. STEP2 Put sweet potato in a glass bowl and cook, uncovered, for 4 minutes in a microwave on HIGH (100%). Add herbs, breadcrumbs, sugar, cheese, bacon and egg, and mix to combine. Season. STEP3 With damp hands, form mixture into 8 pa ies, and roll in rice flour to coat well. Sit on baking paper for 10 minutes. STEP4 Toss tomato, onion and zucchini with 1 tablespoon of the oil. Season. Put on an oven tray and bake for 15 minutes, until lightly blackened. Set aside to cool. STEP5 Meanwhile, heat remaining oil in a frying pan on medium and cook pa ies for 12-15 minutes, turning several times. Drain on paper towel; rest for 2 minutes to firm. Toss vegies with herbs, salad and nuts. Serve with fri ers and balsamic.

ROASTED BRUSSELS SPROUTSAND COTTAGE CHEESE POTSTICKERS

Preparationtime20 mins Cookingtime 50 mins Makes48

500g Brussels sprouts, halved 1/2 cup extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season 1 brown onion, finely sliced 4 cloves garlic, minced 4 sprigs sage, sliced, plus extra fried leaves, to serve 2 Tbsp oyster sauce Finely grated zest, juice of 2 lemons 1 cup co age cheese 1/2 cup finely grated parmesan 48 wonton wrappers 125g unsalted bu er, chopped 1/4 cup walnuts, chopped

STEP1 Preheat oven to 190°C fan-forced (210°C conventional). Toss Brussels sprouts with 1/4 cup of the oil and season generously. Put in a roasting pan and bake for 40 minutes, until well caramelised. Don ’t turn during baking. STEP2 Meanwhile, cook onion, garlic and sage in 1 tablespoon of the oil in a frying pan on medium heat until it starts to brown, then add oyster sauce and cook until sticky. Mix in zest. STEP3 Put onion mixture, sprouts, co age cheese and parmesan in a food processor and purée to make a coarse paste. Season with salt. Put 1 tablespoon of mixture in centre of a wonton wrapper. Lightly wet edges, fold over and crimp to seal. Repeat with the remaining filling and wrappers. STEP4 Heat remaining oil in a large pan with a tight-fi ing lid. Add dumplings flat-side down and cook for 4 minutes, until browned. Then add boiling water to a depth of 1cm and fit lid immediately. Cook until liquid has evaporated. STEP5 Meanwhile, cook bu er in a pan on high heat until browned, mix in lemon juice and chopped walnuts, then pour over potstickers. Serve with extra fried sage leaves.

ROASTED BRUSSELS SPROUTS AND COTTAGE CHEESE POTSTICKERS

These yummy Chinese dumplings get their name because they are pan-fried and steamed at the same time, making them so but crispy. Perfect for parties or to kick off a family feast.

Recipe on opposite page

cooking

Give pasta ragu and fried chicken the gourmet treatment for tasty classics with contemporary flair WITH KAREN

RAGUALBOLOGNESE

The ins and outs of a ragu vs a bolognese don ’t ma er as this pasta sauce takes the best bits of both, making it wonderfully rich and robustly flavoured. Recipe on page 94