www.yoonscooking.com.au
YOON’S
Cottage pie
COOKING BOOK Make Your Life
More than 1 hour
6 People
on
Yo Ji
1 tablespoon oil 2 onions, chopped 2 garlic cloves, crushed 750g beef mince ¼ cup (35g) flour 2 cups (500ml) beef stock 1/3 cup (90g) tomato paste 1 tablespoon worcestershire sauce 2 tomatoes, sliced Potato topping 500g potatoes, peeled, chopped 45g butter ¼ cup (60ml) hot milk
09 20
1. Preheat oven to 200°C or 180°C fan. Heat oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add mince and cook on high for 7 minutes, stirring to break up any lumps, until browned. 2. Stir in flour and cook for 1 minute. Remove from heat, add stock, tomato paste and worcestershire sauce. Bring to boil on medium heat and simmer for 5 minutes. 3. Meanwhile, cook potato in plenty of boiling water until tender. Drain well and return to pan with butter and milk. Mash well and season to taste.
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4. Spoon mince mixture into a large ovenproof dish. Top with tomato slices and spread over mashed potato. Rough up surface of potato with a fork. Bake for 30 minutes, until top is golden. Serve with salad.
11/30/2009 2:18:43 PM
www.yoonscooking.com.au
YOON’S
COOKING BOOK
Sesame crusted salmon with Asian coleslaw
Make Your Life
Less than 15 minutes
4 People
on
Yo Ji
½ small wombok (Chinese cabbage), shredded 1 capsicum, thinly sliced 2 tablespoons rice wine vinegar 2 teaspoons sesame oil 3 teaspoons sugar 4 x 125g salmon fillets, skin removed 2 tablespoons sesame seeds 1 cup coriander leaves, plus extra to serve lime wedges, to serve
09 20
1. Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat. 2. Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked. 3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.
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YOON’S
COOKING BOOK
Greek custard pastries
Make Your Life
More than 1 hour
10 or more People
on
Yo Ji
4 ¾ cups (1.2L) milk ½ cup (110g) caster sugar ½ cup (80g) fine semolina 5 eggs, lightly beaten 1 teaspoon vanilla essence 16 sheets filo pastry 50g unsalted butter, melted 1½ cups (330g) caster sugar juice of 1 lemon 2 whole cloves 1 cinnamon stick
09 20
1. Heat milk, sugar and semolina in a heavy-based saucepan on medium. Cook for 15 minutes, stirring constantly, until mixture thickens. Remove from heat, cover with plastic wrap and cool. When mixture reaches room temperature, whisk in egg and vanilla. 2. Preheat oven to 180°C or 160°C fan. Grease a 33cm x 22cm x 5cm baking pan. Layer eight sheets of filo pastry in prepared pan, brushing each sheet with melted butter. Pour over custard and top with remaining filo pastry, brushing each sheet with butter. Score twelve squares through top three sheets. Bake for 45 minutes, until crisp and golden.
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3. Meanwhile, to make syrup place all ingredients with 1 cup of water in a saucepan. Heat on medium for 2 minutes, stirring, until sugar dissolves. Bring to boil and cook for 8 minutes, until syrupy. Slowly pour over cooled pastry, discarding cloves and cinnamon. Serve at room temperature.
11/30/2009 2:18:44 PM
www.yoonscooking.com.au
YOON’S
Chinese spaghetti
COOKING BOOK
Make Your Life
Less than 30 minute
4 People
Yo on
Ji
800g fresh udon noodles 4 green onions (shallots), sliced on the diagonal 1 tablespoon sesame oil 2 tablespoons peanut or rice bran oil 750g pork mince 2 tablespoons shaoxing wine (Chinese rice wine) or dry sherry 1 tablespoon grated ginger 2 garlic cloves, crushed 1/3 cup (80ml) hoisin sauce 2 tablespoons chilli bean sauce 1 tablespoon soy sauce 1 cup (250ml) chicken stock diced cucumber, coriander leaves, to serve
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09 20
1. Prepare noodles according to packet directions. Drain and toss with half of green onion and half of sesame oil. 2. Heat peanut oil in a wok on medium. Stir-fry pork for 2-3 minutes, until browned. Add wine and stir for 1 minute, until evaporated. Remove pork. Stir-fry ginger, garlic and remaining onion for 30 seconds. Add sauces and stir-fry for 30 seconds. 3. Add pork and stock and bring to boil. Reduce heat and simmer for 10 minutes, until thickened. Stir in remaining sesame oil. 4. Serve noodles with meat sauce, cucumber and coriander.
11/30/2009 2:18:44 PM
www.yoonscooking.com.au
YOON’S
COOKING
Banana smoothie
BOOK
Make Your Life
Less than 30 minutes
2 People
on
Yo
Ji
1-2 ripe bananas 1 scoop vanilla icecream 1 cup milk (of choice)
09 20
1. Place the sliced bananas, icecream and milk in a blender jar and blend to a smooth drink.
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www.yoonscooking.com.au
Greek cheese and spinach rolls
YOON’S
COOKING BOOK Make Your Life
Less than 1 hour
10 or more People
on
Yo Ji
2 x 100g packets baby spinach, washed, drained 2 egg yolks ¼ cup (60ml) cream 125g fetta, crumbled 6 sheets filo pastry 40g butter, melted 2 teaspoons sesame seeds
09 20
1. Preheat oven to 200°C or 180°C for fan-forced. Line a baking tray with baking paper. 2. Cook spinach in a saucepan on high heat, covered, for 3 minutes, until wilted. Set aside to cool. Squeeze out excess moisture with hands and pat dry with paper towel. Chop coarsely. Beat egg yolks and cream together. Add fetta and spinach and season to taste. 3. Brush one sheet of pastry with butter. Top with another pastry sheet. Cut into four. Place 1 heaped tablespoon of spinach mixture along long edge of one piece of pastry. Fold in sides and roll up to enclose filling. Continue with remaining pastry and spinach mixture to make 12 rolls.
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4. Place rolls on prepared tray, seam-sides down. Brush each roll with remaining melted butter and sprinkle with sesame seeds. Bake for 2530 minutes, until crisp and golden. Serve piping hot.
11/30/2009 2:18:44 PM
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YOON’S
COOKING BOOK
Zucchini and tomato frittata
Make Your Life
Less than 1 hour
4 People
on
Yo Ji
2 roma tomatoes, quartered 2 tablespoons extra virgin olive oil 1 teaspoon thyme leaves 3 medium zucchini, cut into 1cm-thick slices 8 black olives, pitted, halved 7 eggs, lightly beaten 1 tablespoon finely chopped parsley leaves, plus extra to serve
09 20
1. Preheat oven to 160°C or 140°C fan. Arrange tomato on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside. 2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomato and olives in frying pan. Pour in egg and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
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3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
11/30/2009 2:18:44 PM
www.yoonscooking.com.au
YOON’S
COOKING BOOK
Best-ever banana bread
Make Your Life
Less than 1 hour
8 People
on
Yo
Ji
2 bananas 2 tablespoons golden syryp ¾ cup sugar 1 egg 1 cup self-raising flour pinch of salt
09 20
1. Heat oven to 180°C (160°C fan forced), Grease and line the base of a loaf pan. 2. In a medium bowl, mash bananas then add golden syryp. Add sugar and stir in.Add egg, sifted flour and salt and lightly mix until combined. 3. Pour into loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean. Allow to cool in tin for 10 minutes, then turn onto wire rack to cool.
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YOON’S
Lean lasagne
COOKING BOOK
Make Your Life
More than 1 hour
4 People
on
Yo Ji
1 onion, finely chopped 2 garlic cloves, crushed 250g lean beef mince ¾ cup (185ml) red wine 1 cup (250ml) beef stock 400g can diced tomatoes 2 x 125g cans kidney beans, drained, rinsed 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 6 sheets instant lasagne ½ cup (50g) grated mozzarella 1/3 cup (25g) grated parmesan 300ml low-fat yogurt 1 egg, lightly beaten ½ cup (100g) low-fat ricotta ¼ teaspoon nutmeg
09 20
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1. Preheat oven to 190C or 170C fan. Lightly spray a saucepan with cooking oil spray and heat on medium. Cook onion and garlic, stirring for 5 minutes until soft. Add beef and cook for 3 minutes until browned, stirring to break up any lumps. Stir in red wine, stock, tomato, beans, tomato paste and oregano and simmer for 30 minutes. Season to taste. 2. Meanwhile, make Topping by combining all ingredients in a bowl. 3. Lightly spray a shallow dish with cooking oil spray. Line base with 2 lasagne sheets. Spoon over half of meat sauce and top with a third of combined mozzarella and parmesan. Repeat layers finishing with lasagne sheets. Pour topping over and sprinkle with remaining cheese. Bake for 50-60 minutes, until bubbling and golden. Serve hot or warm.
11/30/2009 2:18:45 PM
www.yoonscooking.com.au
YOON’S
Salmon patties
COOKING BOOK
Make Your Life
More than 1 hour
8 People
on
Yo Ji
500g potatoes, peeled, halved 30g butter ¼ cup (60ml) hot milk 210g can pink or red salmon, drained, bones and skin removed ¼ cup (20g) grated parmesan ¼ cup (35g) plain flour 1 egg, lightly beaten ¾ cup (50g) dry breadcrumbs 2 tablespoons olive oil salad, lemon wedges, to serve
09 20
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1. Cook potato in a saucepan of boiling water for 15 minutes, until tender. Drain, return to pan and place on low heat for 2 minutes, until potato is thoroughly dry. Remove from heat and mash lightly with a fork. Add butter and hot milk, beating until very smooth. Set aside to cool completely. 2. Flake salmon into a bowl. Add mashed potato and parmesan. Season to taste and mix well to combine. Divide salmon mixture into eight patties. Dust with flour, brush with beaten egg and coat with breadcrumbs. Place on a tray and refrigerate for 1 hour. 3. Heat oil in a large non-stick frying pan on medium. Cook patties for 3-5 minutes each side, until golden. Serve with salad and lemon wedges.
11/30/2009 2:18:45 PM
www.yoonscooking.com.au
Baked pasta with fetta and pumpkin
YOON’S
COOKING BOOK Make Your Life
More than 1 hour
6 People
on
Yo Ji
500g pumpkin, peeled, chopped 3 rashers bacon, rind removed, chopped 6 garlic cloves, unpeeled 2 tablespoons oil 400g rigatoni pasta 100g fetta, crumbled 1/2 cup parsley leaves, chopped 1/2 cup (50g) grated mozzarella
09 20
1. Preheat oven to 190C or 170C fan. Place pumpkin, bacon, garlic and half of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until pumpkin is tender. Squeeze garlic from skin. 2. Meanwhile cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid. 3. Combine pasta, pumpkin, bacon, garlic flesh, fetta, parsley and remaining oil in a 10-cup ovenproof dish. Pour over reserved liquid and top with mozzarella. Bake for 25 minutes, until golden.
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YOON’S
COOKING BOOK
Spring vegetable risotto
Make Your Life
Less than 1 hour
4 People
on
Yo Ji
6 cups (1.5L) reduced-salt chicken stock 1 tablespoon olive oil 1 leek, sliced 2 garlic cloves, crushed 1 ½ cups (300g) arborio rice 1 cup (120g) frozen peas 100g green beans, trimmed, blanched, halved 1 zucchini, sliced ½ cup chopped parsley leaves 2 tablespoons grated parmesan baby rocket, to servev
09 20
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1. Heat stock in a saucepan until simmering. 2. Meanwhile, heat oil in a saucepan on medium. Cook leek and garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent. Add 1/2 cup of stock, stirring until absorbed. Repeat with remaining stock, 1/2 cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans and zucchini and cook for another 5 minutes until rice is tender and creamy. 3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket.
11/30/2009 2:18:45 PM
www.yoonscooking.com.au
YOON’S
Tuscan chicken
COOKING BOOK
Make Your Life
Less than 1 hour
4 People
on
Yo Ji
2 punnets (400g) grape tomatoes ¾ cup (110g) pimento stuffed green olives ¼ cup (60ml) olive oil juice of 1 lemon 4 chicken breast fillets basil leaves, rice and salad, to serve
09 20
1.Preheat oven to 180°C. In a bowl combine tomatoes, olives, 2 tablespoons of oil and lemon juice. 2. Heat remaining oil in a frying pan. Season chicken to taste and fry for 2-3 minutes each side, until golden. Transfer to a baking pan. 3. Pour over tomato mixture, toss well and season to taste. Bake for 1520 minutes, turning once, until chicken is cooked. Top with a few basil leaves and serve with rice and salad.
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Sausages with Tuscan beans
YOON’S
COOKING BOOK Make Your Life
Less than 30 minutes
4 People
on
Yo
Ji
2 tablespoons olive oil 3 garlic cloves, chopped 2 x 400g cans cannellini beans, rinsed and drained 400g can diced tomatoes 6 sage leaves 6-8 Italian spicy sausages
09 20
1. Heat oil in a saucepan on medium. SautĂŠ garlic for 1 minute. Stir in cannellini beans, tomatoes and sage. Simmer for 5 minutes, until sauce thickens slightly. 2. Grill sausages for 8 minutes, turning regularly, until brown and cooked through. Slice and serve with beans
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Moroccan chicken with eggplant and couscous
YOON’S
COOKING BOOK Make Your Life
Less than 1 hour
4 People
on
Yo
Ji
1 tablespoon olive oil 8 chicken pieces 1 onion, finely chopped 2 garlic cloves, crushed 2 tablespoons mild Moroccan seasoning 400g can chopped tomatoes 1 large eggplant, sliced ¼ cup coriander leaves 1½ cups (300g) couscous, prepared according to packet directions, to serve
09 20
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1. Heat oil in a saucepan on high. Cook chicken for 2 minutes each side, until golden. Set aside. Reduce heat to medium, sauté onion and garlic for 3 minutes. Add seasoning, cook for 1 minute more. 2. Return chicken to pan with tomato and 1 cup water. Bring to boil. Reduce heat to low and simmer for 25 minutes, covered, until chicken is cooked through. 3. Meanwhile, grease and preheat a chargrill pan on high. Cook eggplant for 4 minutes each side, until tender. 4. Spoon chicken over eggplant. Top with coriander leaves and serve with couscous.
11/30/2009 2:18:45 PM
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Almond, chicken and cinnamon quinoa pilaf
YOON’S COOKING BOOK Make Your Life
Less than 1 hour
4 People
on
Yo
Ji
1 tablespoon olive oil 400g chicken thigh fillets, cubed 1 onion, finely chopped 1 red capsicum, seeded, cut into strips 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 2 cups (500ml) reduced-salt chicken stock 1 cup (200g) quinoa, rinsed 1/2 cup (70g) slivered almonds, toasted 1/2 cup torn mint
09 20
1. Preheat oven to 200C or 180C fan. Heat oil in a heavy based, ovenproof saucepan on high. Cook chicken in batches for 2 minutes, until browned. Remove from pan. 2. Reduce heat to medium and cook onion and capsicum, stirring, for 3 minutes until soft. Add spices and chicken and toss to coat. Stir in stock and quinoa and season to taste. Bring to boil. 3. Cover and transfer to oven. Bake for 25 minutes until liquid is absorbed and quinoa is tender. Fluff up with a fork and serve topped with almonds and mint.
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Rigatoni with almond, tomato and basil sauce
YOON’S
COOKING BOOK Make Your Life
Less than 1 hour
4 People
on
Yo Ji
375g rigatoni 1 cup (80g) flaked almonds, toasted 400g can diced tomatoes 1 cup basil, plus extra to serve 2 garlic cloves, crushed grated rind of 1 lemon 1/3 cup (80ml) extra virgin olive oil shaved parmesan, to serve
09 20
1. Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain reserving 1 cup of cooking liquid. 2. Meanwhile, place half of almonds, tomato, basil, garlic and lemon rind in a food processor and process until well chopped. With motor running, add oil in a thin stream. Process until sauce is nearly smooth but still has some texture. Season to taste. 3. Heat sauce in saucepan on low. Toss through pasta until well coated, adding a little cooking liquid if needed to moisten. Serve topped with remaining almonds, extra basil and parmesan.
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YOON’S
Boxty pancakes
COOKING BOOK Make Your Life
Less than 1 hour
8 People
on
Yo Ji
4 medium potatoes, peeled 2 cups (300g) self-raising flour 1 egg, lightly beaten 1 Âź cups (375ml) milk crispy grilled or fried bacon, roasted baby truss tomatoes, to serve
09 20
1. Cut two potatoes into chunks and cook in a pan of boiling, salted water for 10 minutes, until tender. Drain, mash well and season to taste. 2. Grate remaining potatoes and squeeze out excess water. Add to mashed potato with flour. Mix until just combined. Fold in egg and enough milk to form a batter of dropping consistency (see tip). 3. Heat a large, lightly oiled frying pan or griddle on medium. In batches, cook 2-tablespoon measures of batter for 3-4 minutes each side, until golden.
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www.yoonscooking.com.au
Aromatic steamed vegetables
YOON’S
COOKING BOOK
Make Your Life
Less than 15 minutes
6 People
on
Yo
Ji
a few thyme or oregano sprigs 10 asparagus spears, trimmed 10 baby carrots, trimmed 1 large head of broccoli or cauliflower, broken into florets 8 patty pan squash, stems trimmed, halved if large chopped fresh herbs, such as parsley, chives, basil and chervil 1 tablespoon virgin olive oil or butter
09 20
1. Place 1 1/2 cups water in base of steamer and bring to boil. Place thyme or oregano sprigs on steamer, arrange vegetables on top and season lightly with salt. Cover and steam for 5-8 minutes. 2. Arrange vegetables in a serving bowl and sprinkle generously with chopped herbs and pepper. Drizzle with olive oil or toss with butter to serve.
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Buckwheat blinis with smoked salmon
YOON’S
COOKING BOOK
Make Your Life
Less than 30 minutes
4-6 People
on
Yo Ji
¼ cup (50g) buckwheat flour 2/3 cup (100g) plain flour ½ teaspoon baking powder ¾ cup (185ml) milk 1 large egg (70g), lightly beaten 90g unsalted butter, melted 1 tablespoon snipped dill, plus extra sprigs to serve 1/3 cup (80g) light sour cream 250g smoked salmon slices lemon wedges, to serve
09 20
1. Sift flours, baking powder and ½ teaspoon salt into a large bowl. Make a well in centre and add milk, egg, 2 tablespoons of melted butter and snipped dill. Whisk wet ingredients together, gradually drawing in dry ingredients until a smooth batter forms. 2. Heat a large frying pan on medium and brush with a little of remaining butter. Cook tablespoon measures of batter, in batches, for 1-2 minutes each side, until golden. 3. Top warm blinis with sour cream and smoked salmon. Serve with lemon wedges, a grinding of pepper and dill sprigs.
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