Recipes
Roast cabbage wedges in miso butter
Serve as a side to a meat or vegetarian dish
Recipe
Serve as a side to a meat or vegetarian dish.
Pre-heat the oven to 200°C fan-forced with two racks in place. Have ready a baking tray lined with baking paper and a baking dish large enough to place cabbage wedges in side-by-side.
To make the miso butter, place the butter, miso, soy, garlic, chilli and lemon juice in a small bowl and mix together with a fork until all combined. Set aside.
To prepare the croutons, combine the cornflour and onion powder, if using, in a medium bowl. Spread the tofu cubes over a double layer of paper toweling and cover with another layer, then press down firmly to draw out excess moisture. Transfer cubes to the bowl and toss to coat all sides in the flour. Drizzle oil over the baking paper lined tray and arrange floured cubes in a single layer. Place in bottom rack of oven and cook for 25-30 minutes until crispy and golden, turning over after 15 minutes.
Meanwhile, remove any tough outside leaves from the cabbage. Cut into six wedges lengthways, keeping the core intact. The following cooking times are based on a whole cabbage weight of about 600g – 700g. Adjust the suggested cooking time as necessary. Drizzle half of the oil over base of the baking dish and arrange the wedges cut side down, then drizzle over the remaining olive oil. Roast for 10 minutes on upper rack of oven, then turn each wedge over and roast another 10 minutes. Remove from oven and spread the miso butter over the sides of the cabbage wedges.
Reduce heat to 180C and roast for a further 10 to 15 minutes, until the cabbage has collapsed and is tender when pierced with a knife and the sides are golden brown and the outside edges are charred. At this stage the tofu should be ready too. Toss hot tofu with the salt.
The wedges are best served hot with tofu scattered on top.
Ingredients
1 sugar loaf cabbage (also known as sweetheart or hispi cabbage) (about 600g)
¼ cup olive oil
Miso butter:
100g unsalted butter, softened
2 tablespoons white miso (Shiro miso)
1 teaspoon soy sauce
1 garlic clove, crushed
1 long red chilli, seeds removed and chopped finely
1 tablespoon lemon juice
Tofu croutons:
200g firm tofu, cut into 1.5cm cubes
1 tablespoon cornflour, or rice flour
½ teaspoon onion powder (optional)
2 tablespoons olive oil
1 teaspoon sea salt
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DOUBLE CHOCOLATE & PEAR PUDDING
Warm chocolate self-saucing pudding baked over caramelised pears is comfort food for a chilly winter’s eve. What’s not to love?
Recipe
Warm chocolate self-saucing pudding baked over caramelised pears is comfort food for a chilly winter’s eve. What’s not to love? For a double chocolate fix, there are added chunks of dark chocolate too.
Serves 6
Preheat oven to 180°C. Grease a 1.5 litre ovenproof dish and place on a baking tray.
To caramelise the pears, sprinkle the brown sugar over the base of a medium sized heavy based frying pan over a medium heat. Add the pears and cook for 5 minutes turning the pears after 2 ½ minutes, then add the masala and continue cooking for a further 4-5 minutes, turning the pears every minute, until just tender and the liquid and sugar formed a glossy caramel coating. (watch carefully and reduce the heat if starting to burn). Transfer the pears to the base of greased dish. Set aside.
Sift the flour, baking powder, cocoa and sugar into a medium bowl. Lightly whisk together the melted butter, milk and egg and stir into dry ingredients to mix well. Stir in the chopped chocolate. Spoon mixture over the pears to cover evenly.
For the sauce, combine the brown sugar and cocoa then sprinkle over the top of the batter mixture. Gently pour over the boiling water. Bake for 30-35 minutes or until puffed in the centre and just firm to touch with a finger tip.
Serve hot with vanilla ice-cream or thick cream.
Ingredients
150g (1 cup) plain flour
2 teaspoons baking powder
2 tablespoon Dutch cocoa powder
75g (1/3 cup) caster sugar
50g unsalted butter, melted, plus extra for greasing
125ml (1/2cup) milk
1 egg, lightly beaten
50g dark chocolate, chopped (optional)
Sauce:
75g (1/3 cup) brown sugar
2 tbsp Dutch cocoa powder
250ml (1 cup) boiling water
Pear base:
2 tablespoons brown sugar
3 Buerre Bosc pears, peeled, quartered lengthways and core removed
2 tablespoons masala coffee liqueur (or orange juice)
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BUTTERMILK BRAISED CHICKEN & MUSHROOMS
This is a surefire way to get delicious, juicy chicken results, always. Butterfly a chicken, and the cooking time reduces compared to a whole bird.
Recipe
This a sure-fire way for delicious juicy chicken results, always. Butterfly a chicken and the cooking time reduces compared to a whole bird.
Serves 4
Remove chicken from fridge 30 minutes before cooking. Pre-heat oven to 130°C fan-forced.
Remove chicken from packaging and pat dry with paper towel. To butterfly the chicken, place it breast down on a clean work surface. Using kitchen shears cut along either side of the backbone and remove (reserve backbone for making stock), then turn chicken over and press down to spread out to flatten.
Have ready a large heavy based stove and oven-proof casserole with a tight-fitting lid (such as cast-iron enamel), just large enough to fit the chicken. Heat oil in the casserole over a medium-high heat. Add chicken skin side down, sprinkle flesh side with a teaspoon of salt and cook until golden brown, about 5 minutes. Transfer to a plate. Add the mushroom, shallots and garlic to the casserole and cook for about 5 minutes. Return the chicken to the pan, skin side facing upwards. Pour in the buttermilk and add the mustard, herbs, bring to a simmer, cover with a tight-fitting lid and place in the oven. Cook for 45 minutes, or until chicken is cooked through when testing with a skewer in between thigh and drumstick, the juices run clear when it’s ready. The buttermilk becomes clear and form curds. Season with salt if needed and a grinding of black pepper.
Cut chicken into portions. Place the dish in centre of table to share, and serve with a leafy salad and crusty bread or rice to sop up the juices.
Ingredients
1.6kg free-range fresh chicken
1 tablespoon vegetable oil
Salt
200g Swiss mushrooms, halved
4 shallots, peeled
4 garlic cloves, peeled
500ml buttermilk
1 tablespoon Dijon mustard
6 sprigs of sage
6 sprigs of thyme
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SLOW COOKED LAMB SHOULDER, POTATOES, FENNEL & ROOT VEGETABLES WITH MIDDLE EAST FLAVOURS AND LEMON
This slow-cooked lamb shoulder is a simple one-pot winter wonder meal – only 15 minutes preparation and four hours in the oven.
Recipe
This slow-cooked lamb shoulder is a simple one-pot winter wonder meal – only 15 minutes preparation and four hours in the oven. It can be prepared a day ahead and reheated. Serve with fresh greens.
Serves 4
For the marinade, place all the ingredients in a food processor and blend until a coarse paste forms. Transfer to a large bowl. Add the lamb and rub the paste all over to coat well. Cover the bowl and refrigerate for at least 3 hours to overnight.
Remove meat from fridge 30 minutes to an hour before cooking. Preheat oven to 140°C fan forced.
Place the potatoes, onions, fennel, parsnip, carrot and lemon, in the base of a deep sided roasting dish, about 30 x 20cm. Sprinkle over salt and pour in the stock, toss to combine and spread vegetables evenly. Place the lamb shoulder (coated with all the marinade) fat side upwards on top of the vegetables. Cover with a sheet of baking paper, then a layer of a double sheet of foil, large enough to then seal around the edges.
Transfer to the oven. Cook for 3 ½ -4 hours, basting the meat every hour with the cooking liquid. The meat is ready when tender and easily pulls apart using a fork. Remove the foil and baking paper, crank up the oven to 160°C fan-forced and return dish to cook another 15-20 minutes to brown the top of lamb until dark golden and edges of the vegetables caramelise. Remove from oven, then carefully pour the cooking juices into a jug, cover the meat and vegetables loosely with the foil and rest for 15 minutes. Place the jug in the freezer while the meat is resting.
The meat can be carved into thick pieces or pulled apart into large chunks. Transfer to a serving platter along with the vegetables. Meanwhile collect the jug from the freezer, the fat would have risen to the top and solidified enough to easily remove and discard. Quickly reheat the cooking juices in a small saucepan over high heat or in a microwave. Pass around the hot cooking juices to pour over the lamb and vegetables. Serve with a salad of fresh green leaves.
Ingredients
1 kg boneless lamb shoulder
500g Nicola (or Dutch cream) potatoes, quartered
1 red onion, peeled and cut into 4 wedges
1 fennel bulb, quartered, tops trimmed
1 large parsnip, quartered lengthways
4 mid-size carrots
1 lemon, quartered
1 teaspoon sea salt
125ml (½ cup) chicken stock
¼ cup chopped flat leaf parsley
Marinade:
3 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1 small red onion
4 garlic cloves
½ bunch coriander, roots, stems and leaves, thoroughly washed
¼ bunch mint leaves
1/3 cup (80ml) extra virgin olive oil
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WARM ROASTED CARROTS AND GRAIN SALAD WITH GREEN TAHINI-YOGHURT SAUCE
Sweet roasted carrots, hearty grains and plenty of fresh herbs come together in this colourful salad, finished with a creamy green tahini-yoghurt sauce that's packed with flavour.
Recipe
Sweet roasted carrots, hearty grains and plenty of fresh herbs come together in this colourful salad, finished with a creamy green tahini-yoghurt sauce that's packed with flavour. Perfect served warm as a light lunch, easy dinner or shared alongside your favourite roast.
Serves 6
Pre-heat the oven to 160°C fan-forced.
Place the grain you’ve chosen and a litre of water in a medium sized saucepan over a high heat and bring to the boil. Reduce heat to a simmer and cook according to packet instructions. The grain should be cooked to al dente (with a slight bite). Drain and transfer to a bowl.
Pour over the lemon juice, 2 tablespoons olive oil, a generous grind of pepper and a pinch of salt, then toss well to coat all the grains. Set aside.
Meanwhile, spread the carrots across a baking tray lined with baking paper in a single layer. Drizzle with remaining 2 tablespoon olive oil and a light sprinkling of salt, then toss to coat. Roast for 25 minutes, or until the carrots are tender and browning around the edges. Set aside.
To make the tahini sauce, use a blender or stick blender. Place all the ingredients in a tall jug or the blender vessel and blitz until a smooth green sauce forms. The sauce will keep refrigerated in a screw-top jar for up to 4 days. Makes about 1 cup
When ready to serve, stir the chopped herbs through the grains. Spread over the base of a platter, then arrange carrots on top. Drizzle over a few tablespoons of the tahini sauce and pass around the bowl to self-serve and add more sauce, if desired.
Ingredients
225g (1 ½ cup) barley, or freekeh (use brown rice cooked absorption method for GF option)
1/3 cup (80ml) extra virgin olive oil
1 tablespoon lemon juice
2 bunches Dutch carrots (or a mix of heirloom baby carrots), ends trimmed and cut in half lengthways if needed for all to be a similar size for cooking times
Black pepper
Sea salt flakes
¼ cup coarsely chopped coriander leaves
¼ cup coarsely chopped dill
Tahini sauce:
1/3 cup (90g) tahini
1 garlic clove
½ teaspoon sea salt flakes
¼ bunch of coriander stems and leaves
Small handful of dill
Finely grated zest and juice of a large lemon (2 tablespoons juice)
¼ cup Greek yoghurt
100ml cold water
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SPICED RHUBARB, APPLE, ORANGE AND HONEY COBBLER
Sweet, tart and gently spiced, this rhubarb, apple, orange and honey cobbler is the ultimate winter dessert.
Recipe
Sweet, tart and gently spiced, this rhubarb, apple, orange and honey cobbler is the ultimate winter dessert – best served warm from the oven with a scoop of ice cream or a generous dollop of cream.
Serves 6 – 8
Preheat fan-forced oven to 160°C.
Toss together the rhubarb, apple, honey, brown sugar, cornflour, spices, orange zest and juice in an oven and stove top proof 2.2 litre capacity dish (such as a cast iron enamel pan). Place over a low-medium heat and cook at a simmer for 15 minutes, or until the fruit is very soft and mixture is looking jammy in consistency, stirring occasionally. Remove from the heat.
To make the topping, sift the flour and baking powder together into a bowl. Stir in the almond meal, sugar and salt. Add the butter, then using fingertips rub the flour mixture with the butter to resemble coarse breadcrumbs. Stir in the milk and with fingers bring together mix to form a dough. Alternatively, use a food processor and blend all the dry ingredients with the butter until mixture resemble breadcrumbs, then add the milk and pulse a few times. Tip onto a clean work surface (mixture will be loose) and push together to form a dough. Divide dough into about 18 and roughly roll into balls.
Remove cinnamon stick from rhubarb mixture, then arrange dough balls evenly over the surface. Transfer the dish on to a baking tray (this captures any overflowing juices while cooking) and into the oven. Bake for 35-40minutes until the top is puffed, golden brown and the rhubarb bubbling. To test if the cobbler top is cooked, insert a skewer and it should come out clean.
Serve warm to hot with a dollop of cream or yoghurt, or a scoop of ice-cream.
Note * 1 Australian tablespoon = 20ml
Ingredients
1 bunch (550g-660g) rhubarb, washed, trimmed and cut into 4cm lengths
3 (450g) Granny Smith apples, peeled and thinly sliced
¼ cup (90g) honey
1/3 cup (75g) brown sugar
1 tablespoon* cornflour
1 cinnamon stick
1/2 teaspoon allspice
1 teaspoon vanilla extract
Finely grated zest and juice of 2 oranges
Topping:
1 ½ cups (225g) plain flour
1 tablespoon* baking powder
¾ cup (90g) almond or hazelnut meal
110g (½ cup) caster sugar
¼ teaspoon salt
225g unsalted butter, chilled and cut into dice
1/3 cup (80ml) milk
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SPICED LAMB SHANKS WITH QUINCE AND CHICKPEAS
The arrival of cooler autumn evenings signals the start of slow cooking, filling the home with mouthwatering aromas.
Recipe
The arrival of cooler autumn evenings is a signal for slow cooking to begin, filling the home with mouthwatering aromas.
This dish only takes a couple of hours for the meat to fall off the bone, become meltingly tender and absorb the warm spice tones of cardamom, cumin and cinnamon.
The sour-sweetness of the pomegranate molasses and quince adds a tartness to balance out the richness of the lamb. The meal can be made ahead, refrigerated and will taste even better the next day (see note). Serve with a green salad.
Serves 4
Heat 2 tablespoons of olive oil in a heavy-based pot, just large enough to lay the shanks side by side (an enamel cast iron casserole is good), over a medium-high heat.
Add the shanks and cook for 8 minutes, turning meat every 2 minutes to brown well all over. Remove the shanks to a plate and wipe out the pot with paper towel. Reduce heat to medium. Add the remaining oil and onions and cook for 5 minutes until softened, stirring occasionally.
Add the spices, stirring until aromatic, about a minute. Add the stock, pomegranate molasses, lemon juice and lemon peel, salt and a generous grinding of pepper and gently stir to combine ingredients. Add the quince and bring to a gentle low simmer, reducing the heat if necessary, as the quince flesh can break up if cooked too rapidly.
Cook for 15-20 minutes until quince are just tender when pierced with a point of a knife, then using a slotted spoon transfer to a plate and set aside. Stir the tomatoes into the pot, then arrange the shanks to sit side by side, cover the surface with a piece of baking paper, then with a tight-fitting lid.
Increase the heat and bring to a simmer, then reduce heat to low and cook at a gentle simmer for 11/2 hours, turning the meat 2-3 times. Remove lid, add the chickpeas and continue cooking for 30 minutes.
At this stage the meat should be almost falling off the bone, if preferred the meat can be removed and returned to pot, discarding the bone, or leave with the bone intact. Add the quince segments and cook for 2 minutes to heat through.
Taste and add extra salt, if necessary.
To serve, ladle into serving bowls. Scatter over coriander to garnish.
Note: If making a day ahead of serving, cool to room temperature and refrigerate overnight. The next day remove any solidified fat from the surface and discard. Reheat over a low-medium heat to warm through.
Ingredients
60ml (¼ cup) olive oil
4 lamb shanks
1 onion, finely sliced
5 cardamom pods, gently crushed to split
2 teaspoons ground cumin
1 teaspoon ground allspice
1 cinnamon stick
11/2 teaspoons sea salt
black pepper
750ml (3 cups) chicken or vegetable stock
2 tablespoons pomegranate molasses
Juice of a lemon
peel of a lemon, pith removed
2 quince, peeled, quartered and core removed
420g can crushed tomatoes
1 cup cooked chickpeas (or 420g can, drained)
1/3 cup coriander leaves, roughly chopped
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PARSNIP AND CELERIAC MASH
As the days cool down during autumn, parsnip and celeriac hit the fresh produce market shelves.
Recipe
As the days cool down during autumn, parsnip and celeriac hit the fresh produce market shelves. The colder the evening the sweeter the taste, as the sugar content increases. For anyone unfamiliar with celeriac, creating a mash is a wonderful introduction and an alternative to potatoes.
Cooking parsnips and celeriac in a half-half combination of milk with stock creates an earthy, sweet, smooth and creamy texture. Serve with your next slow cook, like a lamb shoulder or osso bucco and you won’t be disappointed.
Serves 6 as a main or 4-6 as a side.
Peel the parsnips, cut into quarters lengthways and remove the centre core (this can be woody). Slice parsnip into 2cm-3cm pieces.
Using a sharp knife, cut away the knobbly base of the celeriac and peel the skin. Place the cut side down on the chopping board and cut into roughly 1cm dice.
Heat the butter and oil in a large heavy based frying pan over a medium heat. Add the chopped celeriac and parsnip and cook for 5 minutes, stirring occasionally to prevent sticking to base of pan. Add the milk, stock or water, garlic, sage sprigs and a teaspoon of salt in a medium saucepan. Increase heat to medium-high and bring to the boil, then immediately reduce heat to low and cover with a tight-fitting lid.
Cook for about 12 minutes or until very tender and easily pierced with a fork. Remove from the heat. At this stage most of the liquid will have been absorbed, remove the lid and allow any excess liquid to evapourate, about 5 minutes if necessary. Discard the bay leaf and sage. Ignore the milk curds throughout the vegetables, this all adds flavour and blends into the mash.
Transfer cooked parsnip, celeriac and garlic to a food processor and add the crème fraiche then blend until smooth. Season with salt, if needed. Alternatively, for a rustic coarse style mash, simply add the creme fraiche to the pan of vegetables and crush with a potato hand masher to the desired consistency.
Serve in a bowl garnished with fresh sage leaves and a drizzle of extra olive oil, to pass around
Ingredients
650g parsnips
650g -700g celeriac
30g unsalted butter
2 tablespoons extra virgin olive oil, plus extra for drizzling
125ml (1/2 cup) milk
125ml (1/2 cup) vegetable or chicken stock (or water)
1 garlic clove, peeled
6 sprigs sage leaves, plus extra sage leaves for garnish
sea salt flakes
200g crème fraiche
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MEDITERRANEAN CHICKEN TRAY BAKE
A comforting one-dish tray bake that’s big on flavour with little preparation.
Recipe
A comforting one-dish tray bake that’s big on flavour with little preparation. Let the oven do the work and you’ll be rewarded with moist tender chicken and vegetables. Serve with rice or crusty bread to sop up the delicious cooking juices
Serves 4
Pre-heat the oven to 185°C (165°C fan-forced). Have ready a roasting tray about 25cm x 20cm.
Add all the vegetables and thyme to the roasting tray. Drizzle ¼ cup of olive oil and a tablespoon of balsamic over the top, and sprinkle with salt and a good grinding of pepper, then gently toss to coat well and spread vegetable out evenly to cover the base. Brush the chicken chops all over with more olive oil and place on top of the vegetables, skin-side up. Drizzle over the remaining balsamic vinegar and pour in the wine.
Place the tray in the oven and bake for 30 minutes, then remove and baste the chicken with the cooking juices. Return the tray to the oven and bake a further 30-35 minutes, or until the chicken is cooked through.
Remove from the oven and transfer to the table to serve.
Ingredients
2 large tomatoes, each cut into 6 wedges
2 medium zucchini, cut into 3-4cm pieces
2 red capsicums, core and seeds removed, each cut into 8 strips
1 red onion, cut into 6 wedges
10-12 sprigs of thyme, plus extra for garnish
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar (or red wine vinegar)
1 ½ teaspoons sea salt flakes
black pepper
4 chicken chops with skin on (thigh with bone-in), about 260g each
½ cup white wine
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ROASTED GRAPE AND OLIVE OIL CAKE WITH HONEYED RICOTTA CREAM
A cake to celebrate the autumn season.
Recipe
A cake to celebrate the autumn season. Roasting the grapes helps concentrate the fruit sugars for a pop of sweet juicy delight in each mouthful. The olive oil creates a moist cake that keeps well for a few days. Serve with a dollop of honeyed ricotta, a coffee and time to enjoy.
Serves 8-10
Line a baking tray with baking paper. Spread grapes over the lined tray and place in the oven, then turn temperature setting to 180°C (160°C fan-forced). Roast the grapes for 15 minutes, remove from the oven and set aside to cool for 10 minutes. Leave the oven on.
Grease and line the base of a 24cm spring form cake tin.
In an electric mixer beat the eggs, sugar, oil and zest for 2 minutes on medium-high speed. Mix in the milk. Sift the dry ingredients over the wet mixture, then stir in to mix well. Stir in half the grapes to combine well.
Pour the batter into the prepared tin. Scatter over the remaining grapes. Bake for an hour or until a skewer comes out clean. Cool in the tin for 10 minutes, before removing the sides. Transfer to a wire rack to cool completely.
To make the honeyed ricotta, place ricotta, cream and honey in a small food processor and blend until smooth, scraping down the sides of bowl occasionally. Refrigerate until needed.
Dust the cake with icing sugar. Cut into wedges and serve with a spoonful of honeyed ricotta.
Ingredients
2 cups (300g) red or black grapes
2 eggs
140g (2/3 cup) caster sugar
125ml (1/2 cup) extra virgin olive oil
Finely grated zest of an orange
125ml (1/2 cup) milk
150g (1 cup) plain flour
120g (1 cup) almond meal
1 ½ teaspoon baking powder
Pinch sea salt flakes
Honeyed ricotta:
300g fresh ricotta
150ml thickened cream
2 tablespoons warmed honey
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WARM PEAR, DATE & WALNUT CAKE
Here’s a play on sticky date pudding with some autumn goodies, pear and walnuts.
Recipe
Here’s a play on sticky date pudding with some autumn goodies, pear and walnuts. Made with olive oil, the cake is perfect for dairy free friends. Like all heartwarming puddings it’s best served warm with pouring cream or ice-cream. Wrap in baking paper and store in an airtight container in the fridge for up to 4 days, or it’s suitable for freezing too. Reheat in a microwave, or foil covered in a 140°C oven.
Serves 8-10
Preheat oven to 180°C (160°C fan-forced). Grease a 22cm-23cm round cake tin with extra oil and line the base and sides with baking paper. Boil a kettle of water.
Place the dates and bi-carbonate of soda in a medium bowl. Pour over 250ml (1 cup) of boiling water. Leave to soak for 20 minutes.
Peel two pears, cut in half lengthways, then cut each half into four wedges, removing the core. Set aside. Coarsely grate the remaining pear into the date mixture, discarding the core.
Meanwhile, using electric beaters mix the oil, sugar and vanilla extract until creamy and the sugar has dissolved, about 2-3 minutes. Add the eggs one at a time beating well after each addition. Gently stir in the date mixture and walnuts, if using, to combine. Sift the flour, baking powder and spices over the oil mixture, then gently stir in to combine well.
Pour the batter into the prepared cake tin. Arrange the pear wedges in a circle over the surface. Bake for 45 minutes or until a skewer comes out clean when inserted. Leave for 10 minutes, before removing from the tin.
Cut the warm cake into wedges. Serve with cream or a scoop of ice cream.
Ingredients
60ml (1/4 cup) extra virgin olive oil, plus extra for greasing
150g fresh medjool dates, pitted and roughly chopped (7-9 dates depending on size)
1 teaspoon bi-carbonate of soda
3 firm ripe Beurre Bosc pears
150g (3/4 cup) brown sugar
1 teaspoon vanilla extract
2 eggs
35g (1/3 cup) coarsely chopped walnuts (optional)
225g (1 ½ cups) plain flour
2 teaspoons baking powder
2 teaspoon ground ginger
½ teaspoon mixed spice
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ZUCCHINI, CORN AND FETA MUFFINS
These muffins are a winner for the lunch box.
Recipe
These muffins are a winner for the lunch box. Filled with a combination of late summer, early autumn vegetables, herbs, cheese and eggs. Make a batch for the week ahead and pop in the freezer, to grab and go each day. Otherwise, eat and enjoy on the same day of baking.
Makes 12 muffins
Pre-heat the oven to 190°C (170°C fan-forced). Line twelve ½ cup muffin holes with paper cups, alternatively brush the inside of each hole with olive oil to grease well.
Coarsely grate the zucchini into a sieve sitting over a bowl. Sprinkle the salt over the zucchini and toss to mix. Set aside for 15 minutes, then take small handfuls and squeeze out excess water.
Run a sharp knife along edge of the corn cob to remove the kernels. Discard cob and set the kernels aside.
Sift the flour and baking powder into a large bowl. In a separate bowl, whisk the eggs, melted butter, yoghurt and milk to combine well. Stir in the corn, zucchini, fetta spring onions and herbs. Make a well in the centre of the dry ingredients then pour in the wet mixture. Stir gently with a spatula until just combined, avoid over mixing, the batter should still be a little lumpy.
Spoon the batter into prepared paper cups. Bake for 25 minutes, until golden and a skewer comes out clean. Cool for 5 minutes, then transfer to muffins to a wire rack to cool.
Tip: Substitute the plain flour with wholemeal or spelt flour.
Ingredients
olive oil for greasing
250g zucchini (1 medium size)
½ teaspoon sea salt
1 sweetcorn cob, husks and silk removed
300g (2 cups) plain flour
4 teaspoons baking powder
1 egg
90g unsalted butter, melted
½ cup (125g) Greek natural yoghurt
½ cup (125ml) milk
60g feta, crumbled
2 spring onions, finely chopped
2 tablespoons chopped coriander (or dill or flat-leaf parsley)
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SPICED TOMATO AND CIDER BRISKET
This is a dish of maximum flavour for minimum effort.
Recipe
This is a dish of maximum flavour for minimum effort. Yes, this takes several hours to cook, but it’s the oven doing the work and it only needs 20 minutes of your time to prepare.
It also can be cooked a couple of days ahead then gently reheated ready to serve. Slow cooked brisket is for a great meal when feeding a hungry crowd. Serve with a tangy coleslaw in rolls, or pair up with pickled vegetables like cucumbers or sliced red onions, an aged cheddar cheese and leafy greens.
Serves 6 - 8
Combine all the spice rub ingredients in a non-reactive container with lid (plastic, ceramic or glass is good) large enough to sit the meat flat. Rub the spice mix over the meat to coat all the sides well. Cover with the lid and place in fridge for at least an hour or up to 24 hours, if time allows.
When ready to cook remove the meat from fridge 30 minutes before cooking. Preheat the oven to 160°C (140°C fan-forced).
Use a deep heavy based dish just large enough to lay the meat flat (it will shrink while cooking) with a tight-fitting lid (such as enamelled cast iron casserole). Alternatively, line a deep sided roasting dish with a double layer of foil allowing overhang of about 5cm around the edges. This will make it easier to seal the edges and protect the dish from baked on sauce when cleaning later.
Combine all the braising stock ingredients and pour into the dish. Place meat into the dish and cover with lid, or if using a foil lined dish cover with a generous sheet of foil, then fold and seal along the foil edges. Transfer to the oven and bake for 5 hours or until fork tender, this may take up to 6 hours depending on thickness and size of piece. After each hour of cooking, remove the lid or unseal the foil and baste the meat with cooking at the same time checking the liquid has not reduced too much, adding some water if necessary. Then cover with lid or reseal edges, making sure the foil edges are sealed well again to avoid evaporation and continue baking.
When the meat is fork tender ready, remove the lid or top layer of foil and increase the heat to 200°C (180°C fan-forced) and return to oven to cook for 12-15 minutes until it starts to lightly char around the edges. Remove from oven and let meat rest for 15 minutes.
Transfer meat to a chopping board. Remove excess fat from the sauce and discard. Shred the meat along the grain into strands using two forks. Return meat to the sauce to serve.
Note: If you prefer a thicker sauce, pour the remaining cooking liquid from base of the dish into a saucepan and place over a high heat then reduce to desired consistency.
Ingredients
1.5kg-1.8kg grass-fed quality beef brisket
Spice rub mix:
1 tablespoon sea salt flakes
1 teaspoon ground black pepper
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoon brown sugar
3 garlic cloves, crushed
Braising liquid:
1 cup (250ml) tomato passata
2 cups (500ml) beef stock
330ml (small bottle) dry apple cider
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PAVLOVA TOPPED WITH LEMON CURD CREAM, MANGO AND PASSIONFRUIT
The Pav is one of Australia’s favourite summer desserts.
Recipe
The Pav is one of Australia’s favourite summer desserts For an end of meal delight, here it is topped with a rich lemon curd – made with the leftover yolks – swirled through whipped cream, then crowned with sliced fresh seasonal mango and a drizzle of passionfruit pulp.
Start with the freshest eggs, follow the instructions and you’ll be rewarded with a crisp meringue crust and cloud-like marshmallow centre.
Serves 8
Preheat oven to 160ºC (140°C fan-forced). Line a baking tray with baking paper. Using a 20cm diameter plate or cake tin to trace around, draw a circle on the paper.
Using an electric mixer, whisk the egg whites on the medium setting in a clean bowl until soft peaks start to form. At this point continue whisking, while slowly adding the caster sugar a spoonful at a time, until all the sugar is incorporated. Increase speed to high and whisk for about 5 minutes until the meringue is firm, glossy and silky. Sift the cornflour over the meringue. Add the lemon juice and gently fold with a spatula into the meringue mixture, to just combine.
Spoon the mixture into a pile in the centre of the circle on the baking paper. Gently flatten the top, shaping mixture into a 20cm round. To create decorative sides, using the back of a spoon, gently swipe up from the base, working all the way round. Place in the oven and immediately reduce oven to 110ºC (90°C fan-forced). Cook for 1 ½ hours. Turn off the oven and leave the pavlova in it to cool completely, at least 6 hours.
When ready to serve, gently fold about ½ cup of lemon curd into the whipped cream. Spoon the cream mixture on top of the pavlova, then dollop around two or three extra teaspoonfuls of curd. Carefully create a swirled effect with the curd and cream with a spoon. Top with the mango slices. Drizzle over the passionfruit pulp.
LEMON CURD
Makes 1 cup
4 reserved egg yolks
75g caster sugar
100ml freshly squeezed lemon juice (about 2 lemons)
finely grated zest of 1 lemon
75g unsalted butter
Whisk the yolks and sugar together in a medium saucepan to combine well. Stir in the lemon juice and zest. Add the butter. Place the saucepan over a medium heat and continue to stir for about 5 minutes until butter melts, the mixture thickens and just begins to bubble. Remove from heat immediately and transfer to a sterilised jar. When cooled, refrigerate. This will keep for up to two weeks.
Ingredients
4-5 egg whites (you need 120g), reserve the yolks
240g (1 cup + 2 tablespoons) caster sugar
2 teaspoons cornflour
2 teaspoons lemon juice or apple cider vinegar
2 mangoes, peeled and flesh thinly sliced
2 passionfruit, cut in half and scrape pulp into a small bowl
½ cup Lemon curd (see recipe below)
300ml thickened cream, whipped until firm peaks form
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SALMON RICE BOWL
This is a take on the popular Poke Bowl - an easy, quick, nutritious and refreshing summer meal.
Recipe
This is a take on the popular Poke Bowl. It’s a dish originating from Hawaii where the local fisherman toss sliced raw fish in a quick Japanese-style marinade, then serve with an array of condiments as a snack.
In this bowl, the fish is tossed in a marinade, then seared to get a lovely golden caramelised crust with tender, moist flesh inside. The brown rice has nutty notes and is tossed with a sushi rice dressing. Each vegetable provides colour, texture, freshness and flavour contrasts. Create your own rainbow of vegetables in a bowl. All the components can be prepared ahead. It’s an easy, quick, nutritious and refreshing summer meal.
Serves 4.
Place the rice and 750ml of water in a medium saucepan over a high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low-medium and cook for 20-25 minutes, or until the rice is tender and the water is all absorbed. Remove from heat and set aside covered for 10 minutes.
Meanwhile, combine all the dressing ingredients in a medium bowl. Place salmon in a shallow bowl and pour over 11/2 tablespoons of the dressing, turning the fish to coat all sides. Cover and place in the fridge for 20 minutes.
To prepare the rice, stir the rice vinegar, sugar and salt in a small bowl to dissolve. Spread rice over a flat non-metallic tray and pour the vinegar mixture over the rice. Using a spatula, mix the rice and spread it out again. Repeat stirring and spreading the rice to cool it quickly to room temperature. If not using straightaway, transfer the rice to a sealed container and refrigerate until needed.
Heat the oil in a small heavy-based frying pan over a medium heat. Add salmon to the frying pan and cook for 2 minutes on each side until golden on the outside and still moist, tender and just cooked inside. (the flesh should be bright orange in colour)
To serve, divide the rice between four serving bowls. Divide and arrange the avocado and vegetables among the bowls. Break the salmon into bite-sized pieces and place on top. Drizzle over the remaining dressing. Scatter with coriander, spring onion, shredded nori and sesame seeds. Serve immediately.
Ingredients
2 cups brown rice
1/4 cup rice vinegar (found in the Asian aisle of the supermarket)
1 teaspoon caster sugar
¼ teaspoon sea salt
4 x 100g fresh salmon or ocean trout fillets
1 avocado, quartered, pit removed
4 small radishes, finely sliced
100g (2 small) carrots, sliced into thin strips, using a vegetable peeler
100g snow peas, blanched in boiling water for 1 minute, refreshed in cold water
1 spring onion, finely sliced on a diagonal
¼ cup coriander leaves
¼ cup shredded nori sheet, garnish (optional)
1 tablespoon toasted sesame seeds, garnish
Dressing:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
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RUSTIC NECTARINE TART
Here’s a free-form tart that is perfectly-imperfect. It has that rustic appeal.
Recipe
Here’s a free-form tart that is perfectly imperfect. It has that rustic appeal. Use summer’s best stone fruit offerings – the nectarines can be replaced with plums, apricots or peaches. Mixing ground almonds with some fruit helps absorb some excess juices and forms a creamy layer between the lemony crust and the fruit on top. It’s delicious eaten warm or at room temperature.
Serves 8 - 10
To make the pastry, place the flour, sugar, lemon rind and butter in the bowl of a food processor. Blend until mixture resembles coarse breadcrumbs. Add the yolk and lemon juice and pulse until the mixture just comes together (it’s a crumbly mixture, to test, press between fingers and it should form a dough). Turn the dough out onto a clean work surface and push it together to form a 2cm thick disc. Place in a container in the fridge to rest for an hour.
Set aside 200g nectarines. Stir the zest and sugar in a medium sized bowl until the sugar is dissolved. Cut the remaining nectarines each in half and add to the bowl, tossing to coat in the mixture. Leave for 10 minutes.
Preheat oven to 190°C (170°C fan-forced).
Place the ground almonds, cinnamon, rosemary and reserved 200g of nectarines in the food processor and blend until smooth.
Roll out the pastry on a sheet of baking paper to form a 32cm round. Transfer the paper with pastry onto a baking tray. Spread the almond-fruit mixture over the centre of the pastry, leaving a 5cm border around the edge. Spread the nectarine pieces, cut side up, in single layer, reserving any juices collected in base of the bowl. Fold and pleat the pastry border over the fruit, leaving the centre exposed.
Bake for 35 minutes, or until the pastry is golden. Brush the reserved juices over the fruit. Serve warm or at room temperature with thick cream or ice-cream.
Ingredients
1kg nectarines, halved and pits removed
finely grated zest of ½ an orange or lemon
11/2 tablespoons brown sugar
50g (1/2 cup) ground almonds
1 teaspoon ground cinnamon
1 teaspoon fresh rosemary leaves, finely chopped (or thyme leaves)
Pastry:
300g plain flour
2 tablespoons caster sugar
2 teaspoons finely grated lemon rind
180g chilled butter, cubed
1 egg yolk
2 tablespoons lemon juice
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KOREAN STYLE BARBECUE CHICKEN SKEWERS
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang.
Recipe
Barbecues are perfectly in tune with easy Australian summer outdoor entertaining.
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang. It’s an umami bomb with a touch of heat. If you’re in a hurry, marinate for 30 minutes, however the longer the meat bathes, the tender and tastier it becomes.
Serves 6
In a glass or ceramic bowl, combine the ginger, garlic, soy, honey, gochujang and sesame oil to make the marinade.
Cut the chicken thighs into 4cm pieces and add to the marinade. Stir well to coat all sides of the chicken pieces. Cover and refrigerate for at least an hour to overnight.
If using bamboo skewers, soak them in water for 30 minutes before threading the meat. Preheat the barbecue plate to medium-high or a cast-iron grill plate over high heat.
When ready to cook, thread 4 to 5 pieces each of spring onion and chicken onto each skewer.
Arrange skewers in a single layer across the grill plate and cook for 3 to 4 minutes each side, until lightly charred and cooked through.
Transfer to a serving platter and scatter sesame seeds over the top.
Note: 1 Australian tablespoon = 20ml
Ingredients
1 tablespoon (20ml) grated fresh ginger (need about 4cm peeled piece)
3 garlic cloves, finely crushed
2 tablespoons (40ml) soy
1 tablespoon (20ml) honey
3 tablespoons (1/4 cup) gochujang (available in Asian isle of supermarket)
1 tablespoon (20ml) sesame oil
800g (about 10) chicken thighs, without bone and skin (sometimes called chicken chops)
1 bunch spring (green) onions, firm white and green section cut into 3-4cm lengths
1 tablespoon sesame seeds, toasted
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RASPBERRY ROSE SEMIFREDDO WITH PISTACHIO PRALINE CRUMB
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine.
Recipe
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine. It’s both flavourful and colourful with red seasonal berries, a hint of rose water and anise from fennel seeds and flecks of green from pistachios. It makes for a wonderful centre piece, or simply scoop for more relaxed serving and eating.
Serve 10-12
Line the base and sides of a 25x8cm log tin (about 1.5litre capacity) with baking paper with overhang (this will help lift out when set). Make space in the freezer for the tin to sit flat. Chill serving plate.
In a small bowl, crush 125g raspberries, rose water and a tablespoon of the caster sugar with the back of a fork. Set aside.
Place the eggs, yolk, remaining sugar and vanilla in a large heatproof bowl over a saucepan of simmering water over a low heat, making sure the base of the bowl is not touching the water. Using an electric hand-held mixer whisk continuously until pale, thick and doubled in volume, for about 8 minutes. To test the mixture, lift the beaters and make a figure of eight, it should form a ribbon like trail and hold for a few seconds. Remove from the heat and continue to whisk for 5 minutes until the mixture cools and is tripled in volume.
In a separate bowl whisk the cream for a minute, then add the creme fraiche and continue to whisk until soft peaks form.
Gently fold the cream into the egg mixture, then fold through the crushed raspberries. Spoon a third of the mixture into the prepared tin and evenly scatter over a layer of 60g (about 1/3 cup) of raspberries, then repeat with another third of semifreddo mixture and another 60g of raspberries and cover with last third of the semifreddo mixture. Cover and freeze for six hours to overnight, or until set.
To make the praline, line a baking tray with baking paper. Spread pistachios in a single layer into roughly a 20cm circle and scatter over ½ teaspoon fennel seeds. Place the sugar and ¼ cup (60ml) of water in a small saucepan over a low heat. Stir until the sugar dissolves then stop stirring and increase heat to medium high. Cook without stirring until the mixture turns a dark golden colour, this takes about 12 minutes, watching carefully. Immediately remove from the heat and carefully pour to evenly cover the nuts. Set aside for about 30 minutes to leave to cool and harden. Break the praline into 5cm shards, then pulse in a food processor until the mixture resembles coarse breadcrumbs. Store in an airtight container until ready to use.
Wrap a hot damp tea towel around outside of tin to help loosen the semi-freddo. Pull the overhanging paper to the side edges of tin, then place the chilled serving plate over the tin and invert the plate and tin together, holding them both in place. Carefully remove the paper. Scatter over the remaining berries to garnish and sprinkle with praline. Cut into 10 to 12 slices using a knife dipped in hot water in between each cut.
Serve immediately.
Serving tips: Invert the semifreddo onto serving plate a few hours before serving. Keep the baking paper in place and store in the freezer until ready to serve. When ready, peel away the paper, then decorate with the remaining raspberries and the praline.
Alternatively, the semi freddo can also be frozen in a 1.75litre bowl. Scoop to serve, sprinkled with raspberries and praline.
Ingredients
400g fresh raspberries
1 teaspoon rose water
110g (1/2 cup) caster sugar
4 eggs
1 egg yolk
1 tsp vanilla extract
300ml thickened cream
200ml creme fraiche
Praline:
80g (1/2 cup) pistachios shelled, roasted
110g (1/2 cup) caster sugar
½ teaspoon fennel seeds (optional)
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SPICED MANGO TARTE TATIN
This is a twist on the French classic upside-down apple tart, Tarte Tatin. Puff pastry is used instead of the traditional shortcrust and coconut sugar with its natural soft toffee flavour notes blend with the spices to creates a buttery caramel.
Recipe
This is a twist on the French classic upside-down apple tart, Tarte Tatin. Puff pastry is used instead of the traditional shortcrust and coconut sugar with its natural soft toffee flavour notes blend with the spices to creates a buttery caramel (if not available substitute with brown sugar). A hint before you start, make sure the pan fits into the oven and the surface is clean and not well-worn, so the fruit does not stick to base.
Makes a 22cm round tart. Serves 8
Have ready a serving platter with raised edges, large enough to hold the tart and any cooking syrup.
Pre-heat the oven to 200°C (180°C fan-forced). Have ready a 20 cm diameter heavy based frying pan that fits comfortably into the oven
Scatter the sugar evenly over the base of a dry frying pan (an enamelled cast iron pan is ideal) over a medium-high heat until the sugar starts to melt around the edges and caramelises, about 1-2 minutes. Keep a careful watch and gently rotate pan to swirl to caramelise the sugar evenly (avoid stirring as causes the sugar to crystallise) , about 1 minute. Quickly remove pan from heat, add the butter, spices and salt and swirl to melt and combine well.
Arrange the mango segments flat side facing upwards (rounded side facing downwards) packed closely to completely cover the caramel layer over the base. Place the chilled pastry circle on top, then working quickly and gently tuck the pastry edges in with a spoon. Score the pastry 3 times on top with point of a sharp knife to allow steam to escape when baking.
Ingredients
350g ready-rolled quality butter puff pastry (23cm sheet Careme pastry used), cut to a 22cm round
2 large or 3 medium ripe mangoes, peeled, core discarded, cut into wedges
75g coconut sugar (or raw caster sugar)
50g unsalted butter
Pinch sea salt flakes
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Quality coconut ice-cream or vanilla ice-cream, to serve
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FISH THAI STYLE CURRY
Here’s a quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Recipe
Enjoy this quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Serves 4
Tie the coriander roots into a bundle with kitchen string.
Heat a tablespoon of oil in a frying pan over medium heat. Add the tomatoes and cook for 10 minutes until the tomatoes have blistered and slightly collapsed. Set aside.
While tomatoes are cooking, heat a tablespoon of olive oil in a large saucepan over a low-medium heat. Add the curry paste, stirring for about a minute until aromatic. Stir in the coconut milk then bring to a low simmer.
Add the stock, lime leaves and coriander roots then bring to a high simmer. Add the tomatoes, any of the pan juices and chopped broccoli stems. Cook for 2 minutes. Stir in the fish sauce, sugar and lime juice. Add the fish and broccoli leaves.
Cook for 2-3 minutes, until the fish is just cooked through. Taste. Ideally the flavour is an equal balance of sweet, salty and sour. Remove the bundle of coriander roots.
Divide the rice between serving bowls and the ladle over the curry mixture. Serve garnished with coriander and basil leaves. Have the lime wedges and fish sauce alongside, to adjust to taste, adding extra fish sauce for saltiness and lime juice for sourness, if desired.
Ingredients
400g cherry tomatoes
¼ cup (60ml) extra virgin olive
1 tablespoon yellow curry paste (recipe test used Mae Ploy brand)
400ml can coconut milk
2 cups (500ml) vegetable or chicken stock
4 makrut lime leaves, torn (or 1 lemongrass stalk)
½ bunch of coriander roots, washed well to remove any trapped dirt
1 bunch Chinese broccoli, stem thinly sliced and leaves roughly chopped
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons freshly squeezed lime or lemon juice
450g white flesh fish (such as Blue-eye trevalla, snapper)
½ bunch fresh coriander leaves
½ bunch Thai basil leaves
1 lime, cut into wedges
Steamed Jasmine rice, to serve