Cook: Food to Share 9814841617, 9789814841610

Citation preview

DEAN BRETTSCHNEIDER

COOK WITH JENNA WHITE AND HELEN BURGE

food to share

COOK

COOK food to share

DEAN BRETTSCHNEIDER WITH JENNA WHITE AND HELEN BURGE

Copyright © 2019 Dean Brettschneider Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: [email protected] Website: www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The parties make no representation or warranties with respect to the contents of this book and are not responsible for the outcome of any recipe in this book. While the parties have reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking DELOLWLHV7KHSDUWLHVVKDOOLQQRHYHQWEHOLDEOHIRUDQ\ORVVRISURŵWRUDQ\RWKHUFRPPHUFLDO damage, including but not limited to special, incidental, consequential, or other damages. 2WKHU0DUVKDOO&DYHQGLVK2IŵFHV Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Floor, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia. Marshall Cavendish is a registered trademark of Times Publishing Limited National Library Board, Singapore Cataloguing in Publication Data Name(s): Brettschneider, Dean. | White, Jenna, author. | Burge, Helen, author. Title: Cook : food to share / Dean Brettschneider ; with Jenna White and Helen Burge. Description: Singapore : Marshall Cavendish Cuisine, 2019. ,GHQWLŵHUV 2&1_,6%1 Subject(s): LCSH: Cooking. | LCGFT: Cookbooks. &ODVVLŵFDWLRQ''&GF Printed in Malaysia

Contents Introduction 7 Snacks & Light Bites 11 Breakfasts & Brunches 33 Salads & Vegetables 51 Grains & Pulses 83 Fish & Seafood 109 Meat & Poultry 127 Sweets & Desserts 151 Acknowledgements 175 About the Authors 177 Index 178

6

Introduction *URZLQJXSLQUXUDO1HZ=HDODQGLQWKHV,DOZD\VORRNHGIRUZDUGWRRXU family meal in the evenings. It was a time when the four of us, my parents, my brother and I, would sit around the dining table at home to share a meal together. The meals may have been simple, but it was a time to catch up with one another and talk about our day. On Sundays, the extended family would meet up at my grandmother’s house for a roast dinner. All the platters of home-made food, lovingly prepared throughout the day, were placed at the centre of the table for us to help ourselves freely to, for second helpings and more, as we enjoyed the conversation around the table. To me, those dinners were the epitome of comfort and sharing food. When I opened Brettschneider’s Baking & Cooking School in 2016, my family dinners were at the back of my mind. In an era of fast food and ready-to-eat meals, I wanted to keep the art of baking and cooking alive. I knew that if people understood quality ingredients and proper baking and cooking techniques, they would also appreciate what it means to share a home-cooked meal with family and friends. And this has proved true. Many of those who attend our classes tell us that they want to be able to bake and cook to share good food with people they love. The desire to create food to share has never been stronger. The recipes in this book include dishes taught at the school and served at Baker & Cook that have become firm favourites among our students and diners. What made these dishes so popular is not just their fresh and vibrant flavours, but that they are perfect for sharing. And that was our guiding principle in selecting the recipes for this book. We hope you’ll enjoy these dishes as much as we do! Happy cooking! Dean Brettschneider





9

Snacks & Light Bites

MUSHROOM AND THYME PÂTÉ WITH CROSTINI Makes about 500 g (1 lb 1 1/ 2 oz) pâté

This pâté was created for our annual Festive Cookery classes as an alternative to foie gras. Whilst foie gras it is not, we found that the mushrooms, roasted cashews and thyme provide D EHDXWLIXO GHSWK RI ŶDYRXU 7U\ WKLV WDVW\ YHJDQ S¤W« VSUHDG RQWR D FULVS FURVWLQL DQG ŵQLVKHGZLWKDZKLVSHURIIUDJUDQWWUXIŶHRLO'HOLVK

INGREDIENTS

METHOD

250 g (9 oz) mushrooms, such as portobello, Swiss brown, shiitake and/or white button

Clean the mushrooms with a damp paper towel and roughly chop. Set aside.

1 Tbsp extra virgin olive oil /2 brown onion, peeled DQGŵQHO\FKRSSHG

1

2 cloves garlic, peeled and ŵQHO\FKRSSHG 3 sprigs thyme, leaves picked 100 g (3 /2 oz) cashew nuts, roasted 1

1 Tbsp balsamic vinegar 2 Tbsp Italian parsley Salt, to taste Freshly ground black pepper, to taste 7EVSTXDOLW\WUXIŶHRLO

Heat the olive oil in a pan over medium heat. Add the onion, garlic, mushrooms and thyme, and sauté until fragrant and the onion is translucent. Set aside to cool. Place the cooled mushroom mixture, cashew nuts, balsamic vinegar and parsley in a food processor and pulse until the mixture is smooth. Add some water, if needed. Season with salt and pepper. Transfer the pâté to a clean airtight jar. Smooth the top and cover ZLWKWUXIŶHRLO&KLOOEHIRUHVHUYLQJZLWKFURVWLQL Prepare the crostini. Pre-heat the oven to 150°C (300°F). 6OLFHWKHEDJXHWWHWKLQO\DQGSODFHŶDWVLGHXSRQEDNLQJWUD\V 6SULQNOHHYHQO\ZLWKWKHVHDVDOWŶDNHVDQGGULHGRUHJDQRWKHQ drizzle lightly with olive oil. Place the trays in the oven and bake for 10 minutes, then turn the crostini over to bake the underside for another 10 minutes until crisp and golden.

CROSTINI

1 baguette WVSVHDVDOWŶDNHV 1 tsp dried oregano Olive oil, as needed

13

BLUE CHEESE PALMIERS WITH QUAIL EGGS Makes 16 palmiers

'HOLFDWHDQGVRSKLVWLFDWHGWKLVSUHGLQQHU)UHQFKSDVWU\LVVLPSOHWRSUHSDUH(YHQLI\RX are new at cooking quail eggs, just follow Jenna's method carefully and you should be able to produce perfectly cooked quail eggs every time.

INGREDIENTS

METHOD

1 sheet store-bought puff pastry, 25 x 25-cm (10 x 10-in) 3ODLQŶRXUDVQHHGHG 50 g (13/4 oz) blue cheese 1 /2 lemon, grated for zest 3 sprigs thyme, leaves picked 1 egg, mixed with some milk for egg wash TXDLOHJJV A few sprigs micro celery

The onion jam can be prepared in advance and kept in an airtight jar in the refrigerator for up to 3 days. To prepare the jam, heat the olive oil in a heavy bottom saucepan over medium heat. Add the onions, bay leaves and rosemary and brown well over low-medium heat, stirring constantly to prevent sticking. Add the vinegar and stir well to deglaze the pan. Add the sugar and mustard seeds. Cover and cook over low heat for about PLQXWHV7KHŵQLVKHGRQLRQMDPVKRXOGEHTXLWHWKLFNZLWK a shiny, rich brown colour. Set aside to cool completely before using or storing.

ONION JAM

2 Tbsp olive oil 3 medium onions, peeled and chopped 2 bay leaves 1 sprig rosemary, leaves picked 2 Tbsp red wine vinegar or balsamic vinegar 50 g (13/4 oz) brown sugar 1 Tbsp black mustard seeds 1 Tbsp yellow mustard seeds 1 tsp salt

3ODFHWKHVKHHWRISXIISDVWU\RQDOLJKWO\ŶRXUHGZRUNVXUIDFH Spread with some onion jam, leaving a 1-cm (1/2-in) border on each side. Finely crumble the blue cheese over the onion jam, then sprinkle with the lemon zest and thyme leaves. Brush the borders with egg wash. Carefully roll up one side of the puff pastry towards the centre, then repeat with the other side, meeting in the middle. Place in the refrigerator for 30 minutes. Preheat the oven to 220°C (425°F). Remove the rolled pastry from the refrigerator. Use a sharp knife to cut it into 16 slices, each about 1-cm (1/2-in) thick. Arrange on a lined baking tray. Brush the top of each slice with egg wash and bake for 12–15 minutes, or until the cheese is melted and the pastry is puffed and golden. In the meantime, prepare the quail eggs. Boil a small pot of water and add the eggs. Cook for 2 minutes 10 seconds, then remove with a slotted spoon and plunge immediately into iced water to stop the cooking process. Allow the eggs to cool for 10 minutes before peeling in the water. Slice in half using a sharp knife. Place a quail egg half on each warm palmier. Garnish with micro celery.

14

15

16

SALMON GRAVL A X WITH SEED CRACKERS 6HUYHVŎ

This Nordic starter is a simple and stylish way to cater for larger numbers. Prepare two days LQ DGYDQFH DQG \RX ZLOO GR PRUH ZDLWLQJ WKDQ ZRUN 3DLUHG ZLWK WKHVH JOXWHQIUHH VHHG crackers, it makes a stunning centrepiece.

INGREDIENTS

METHOD

JOER] WDLOHQG of salmon, skin on 90 g (31/3 oz) castor sugar J1/2 oz) sea salt 1 lemon, grated for zest 2 limes, grated for zest 1 /2 tsp coriander seeds, lightly roasted and pounded 1 bunch dill, chopped 1 bunch chives, chopped

Start preparations 2 days ahead.

SEED CRACKERS

40 g (12/5R] VXQŶRZHU seeds 50 g (13/4 oz) pumpkin seeds 50 g (13/4 oz) white sesame seeds 40 g (12/5 oz) linseed 110 g (4 oz) potato starch 1 tsp ground cumin 1 tsp dried dill 3 /4 tsp salt 200 ml (63/4ŶR] ERLOLQJ water 2 Tbsp olive oil TOPPING

50 g (13/4 oz) cream cheese 50 g (13/4 oz) salmon roe

Place the salmon, skin-side up, on a sheet of plastic wrap. Combine the sugar, salt, lemon zest, lime zest and coriander seeds in a bowl. Mix well. Press the mixture onto the skin of the salmon, then cover the salmon tightly with plastic wrap. Place on a tray, then place a weight on the wrapped salmon. Refrigerate IRUKRXUV Unwrap the refrigerated salmon and press the dill and chives on the salmon skin. Slice the salmon thinly and set aside. Prepare the seed crackers. Preheat the oven to 160°C (325°F). /LQHDODUJH[FP1/2 x 14-in) baking tray with baking paper or a non-stick mat. Combine the seeds, potato starch, ground cumin, dried dill and salt in a bowl. Mix well, ensuring that the potato starch coats all the seeds and there are no lumps. Pour the boiling water over the seed mixture and stir until combined and the mixture starts to thicken. Add the olive oil and stir to combine. Spread the mixture out onto the prepared baking tray. Place a sheet of baking paper over and spread the mixture out evenly using a rolling pin. Remove the top sheet of baking paper. Bake for 10 minutes, then remove the tray and use a knife or pizza cutter to create marks on the sheet of crackers so it can be easily broken apart after baking. Return the tray to the oven and bake for about 1 hour. Turn the oven off and leave the crackers to cool in the oven. Once the sheet of crackers is cool, break it into pieces and store in an airtight jar. Serve the salmon on the seed crackers, topped with a dollop of cream cheese and some salmon roe. Garnish as desired.



IBERIAN HAM AND MANCHEGO CROQUET TES Makes 22 croquettes

&ULVS\ RQ WKH RXWVLGH DQG FUHDP\ RQ WKH LQVLGH FURTXHWWHV DUH DQ XOWUDVDWLVI\LQJ VQDFN Inspired by our good friend and great chef, Carlos Montobbio, it's well worth searching out Spanish Iberian ham and Manchego cheese to take these croquettes to the next level.

INGREDIENTS

METHOD

Vegetable oil, as needed for deep-frying

Place the milk and salt in a medium saucepan and bring to a boil. Remove from heat and set aside.

CROQUETTES

Melt the butter in a small pan over medium heat. Add the ham DQGKHDWJHQWO\XQWLOWKHIDWLQWKHKDPLVPHOWHG$GGWKHŶRXU and cook, stirring, for 3–5 minutes.

POŶR] PLON 1 /2WVSŵQHVDOW J2/3 oz) butter 110 g (4 oz) Iberian ham J4/5R] SODLQŶRXU 40 g (12/5 oz) Manchego cheese, grated 2 sheets gelatine, soaked in iced water COATING

120 g (41/3R] SODLQŶRXU 3 eggs, lightly beaten 120 g (41/3 oz) panko (breadcrumbs) GARLIC AIOLI

2 eggs 10 cloves garlic, peeled POŶR] FDQROD or olive oil Salt, to taste



Add the warm milk in 3 additions, stirring constantly with a whisk for about 10 minutes to form a strong dough. Add the cheese and gelatine sheets and mix thoroughly. Remove from heat and set aside until dough is cool enough to handle. Portion the dough into 30-g (1-oz) balls, then shape into croquettes. 3ODFHWKHŶRXUHJJVDQGSDQNRLQWRVHSDUDWHVKDOORZGLVKHV WKHQFRDWWKHFURTXHWWHVZLWKŶRXUIROORZHGE\HJJDQGSDQNR in this order. Refrigerate until ready to fry. +HDWVXIŵFLHQWRLOIRUGHHSIU\LQJLQDSDQRYHUPHGLXPKHDW Lower a few croquettes into the hot oil and deep-fry for 2–3 minutes until golden. Remove with a slotted spoon and drain well. Repeat to cook the remaining croquettes. Prepare the garlic aioli. Place the eggs and garlic into a blender and process. Gradually add the oil while blending until the PL[WXUHLVHPXOVLŵHGWKLFNDQGFUHDP\6HDVRQWRWDVWHZLWKVDOW Serve the croquettes warm with garlic aioli on the side.

19

CALIFORNIA ROLLS Makes 2 rolls

3RSXODULVHG LQ WKH 86 WKHVH QRQWUDGLWLRQDO VXVKL UROOV PDGH LW LQWR RQH RI RXU FRRNLQJ classes taught by talented Japanese chef, Masashi Horiuchi. Little did he know, it would EHFRPHRQHRIKLVPRVWSRSXODUFODVVHV*LYHWKHVHVXVKLUROOVDWU\ŏ\RX OOQHYHUHDWVWRUH bought sushi again.

INGREDIENTS

METHOD

J /5 oz) sushi rice 4 cm (11/2 in) dry kelp (dashi kombu) PO4/5ŶR] ZDWHU 2 sheets nori 4 crab sticks 1 /2 avocado, cut into long strips 1 /2 medium cucumber, cut into long strips 1 /4 head iceberg lettuce, cut into long strips Japanese mayonnaise, as needed 1 Tbsp salmon roe 1 tsp black sesame seeds

Place the sushi rice, dry kelp and water in a medium saucepan. Let the rice soak for 15 minutes.

1

SUSHI VINEGAR

4 Tbsp Japanese rice vinegar 30 g (1 oz) sugar 2 tsp salt GARI GINGER

100 g (31/2 oz) ginger, peeled and thinly sliced 100 ml (31/2ŶR] -DSDQHVH rice vinegar 20 g (2/3 oz) sugar A pinch of salt

Cover the pan of soaked rice with a lid. Bring the water to a boil, then lower the heat and simmer for 12 minutes. Turn off the heat and leave the pan covered for 10 minutes. Place the ingredients for the sushi vinegar in a bowl and mix until the sugar and salt are dissolved. Remove the dry kelp from the cooked rice and transfer the rice to a mixing bowl. Add the sushi vinegar and mix with a spatula. Fan the rice as you mix to help it cool. Cover the cooled rice with plastic wrap to maintain the moisture. Prepare the gari ginger. Bring a small saucepan of water to a boil and blanch the thinly sliced ginger for about 15 seconds. Drain well using a strainer. Combine the vinegar, sugar and salt in a bowl. Add the hot ginger slices and set aside. To assemble the roll, place a sheet of plastic wrap on a sushi mat. Place a sheet of nori on the plastic wrap and spread with half the sushi rice. Place another sheet of plastic wrap over the rice. +ROGLQJERWKVKHHWVRISODVWLFZUDSWRJHWKHUŶLSWKHQRULDQG rice over, so the nori sits on top of the rice. Peel the plastic wrap away from the nori. Place 2 crab sticks end to end in the middle of the nori. Repeat with half the avocado, cucumber and lettuce strips. Squeeze some mayonnaise over the ingredients. Using the sushi mat, bring the rice and nori up to enclose the ingredients and form a tight roll. Repeat to make another roll. Slice the sushi using a sharp knife. Peel away the plastic wrap and garnish with salmon roe and black sesame seeds.

21

POTATO TORTILL A WITH GARLIC AIOLI 6HUYHV

This classic Spanish omelette is versatile and easy to whip up. Only a few simple ingredients DQGDOLWWOHELWRIPDJLFE\JXHVWFKHI(GZDUG(VPHURDWRQHRIRXUFRRNLQJFODVVHVDQGZH were swooning for more.

INGREDIENTS

METHOD

3 large russet potatoes, peeled and thinly sliced 1 /2 medium red onion, peeled and sliced Salt, as needed Ground white pepper, as needed POŶR] ROLYHRLO + more as needed 5 eggs 1 Tbsp minced garlic A handful of chopped Italian parsley 1 portion garlic aioli SDJH

Place the sliced potatoes and onion in a large bowl. Sprinkle with 1 tsp salt and pepper and toss well to coat. Set aside. Place the olive oil in a large saucepan over medium-high heat. Add the seasoned potatoes and onion and cook, turning RFFDVLRQDOO\IRUŎPLQXWHVXQWLOWKHSRWDWRHVDUHWHQGHU Use a slotted spoon to transfer the mixture a large bowl. Set aside to cool slightly. Crack the eggs into a mixing bowl and season with a pinch of salt and pepper. Add the minced garlic and whisk using a fork. Carefully pour the egg mixture over the cooled potato mixture. Preheat the oven to 220°C (440°F). Heat 1 Tbsp olive oil in a medium frying pan. Add the potato mixture and spread it out evenly to cover the base of the pan. Cook over medium heat, shaking the pan regularly, until the mixture is half-set. Using a spatula, lightly lift the sides of the tortilla to loosen it, WKHQFDUHIXOO\ŶLSWKHSDQRYHUDQRYHQSURRISODWHDQGWLSWKH tortilla out. Place in the preheated oven and bake for 5 minutes. Slide the baked tortilla gently back into the frying pan and cook on the stove for another 5 minutes or until golden and cooked WKURXJK7UDQVIHUWRDVHUYLQJSODWHDQGFXWLQWRZHGJHV Garnish with chopped parsley and serve with garlic aioli on the side.

22

MUSHROOM SAN CHOY BAO 6HUYHV

Our mushroom san choy bao is a fresh, light and vibrant version of the Chinese classic. 9HJDQDQGJOXWHQIUHHLWWDVWHVHYHU\ELWDVGHOLFLRXVDVLWVPHDW\FRXQWHUSDUW

INGREDIENTS

METHOD

EDE\URPDLQHFRV  lettuce leaves 40 g (12/5 oz) dried shiitake mushrooms 300 g (11 oz) button mushrooms 100 g (31/2 oz) oyster mushrooms 1 Tbsp olive oil WVSŵQHO\GLFHGJLQJHU 2 red chillies, deseeded DQGŵQHO\GLFHG 4 shallots, peeled and ŵQHO\GLFHG 125 g (41/2 oz) canned EDPERRVKRRWŵQHO\ diced 125 g (41/2 oz) canned ZDWHUFKHVWQXWVŵQHO\ diced 1 Tbsp light soy sauce 1 Tbsp + 2 tsp hoisin sauce 1 tsp sesame oil Coriander leaves UHGFKLOOLŵQHO\VOLFHG

Select the smaller and most uniform leaves from the lettuce. Rinse and pat dry. Refrigerate until needed. Soak the dried mushrooms in hot water for 10 minutes. Drain and reserve the soaking liquid. Clean the button and oyster mushrooms with a damp paper towel, then cut into very small dice. Heat the olive oil in a large frying pan. Add the diced mushrooms and stir-fry for 5 minutes. Add the ginger and chillies and stir-fry for 1 minute. Add the shallots, bamboo shoot and chestnuts and stir-fry for another 4–5 minutes. Mix 4 Tbsp reserved mushroom soaking water with the soy sauce, 1 Tbsp hoisin sauce and sesame oil. Add to the pan and heat through. Transfer to a bowl. Spoon some mushroom mixture into each lettuce leaf. Top with 1 /4 tsp hoisin sauce. Garnish with coriander leaves and sliced red chilli.

25

SNOW PEA AND WATER CHESTNUT DUMPLINGS Makes 35–40 dumplings

Traditionally, dumplings were made during Chinese New Year as a symbol of good luck and prosperity. Families gathered in the kitchen to spend time together and make their favourite dumplings. Over the years, we have conducted many dumpling classes taught by talented ORFDO FKHIV DQG WKHVH DUH RXU IDYRXULWH ŵOOLQJV ŏ RQH IRU SODQW HDWHUV DQG RQH IRU PHDW eaters. You also have a choice of a spicy or vinegary dipping sauce.

INGREDIENTS

METHOD

DUMPLING DOUGH

3UHSDUHWKHŵOOLQJ%ODQFKWKHVQRZSHDVKRRWVLQERLOLQJZDWHU for a few seconds, then remove and plunge into iced water. Drain and squeeze out any excess water using a clean, absorbent cloth. Chop into 1–2-cm (1/2–1-in) pieces.

145 g (5 oz) potato starch + more for dusting JR] JOXWLQRXVULFH ŶRXU 7EVSWDSLRFDŶRXU 1 /2 tsp salt 2 Tbsp vegetable oil POŶR] ERLOLQJZDWHU FILLING

JR] VQRZSHD shoots 3 /4 tsp salt 1 tsp sugar WVSFRUQŶRXU 1 / tsp ground white pepper 1 Tbsp oyster sauce 3 Tbsp sesame oil 2 spring onions, chopped 6 water chestnuts, peeled and chopped DIPPING SAUCE

1 Tbsp rice vinegar or black vinegar 1 Tbsp light soy sauce 3 tsp sesame oil 1 /2 tsp chilli oil 5-cm (2-in) knob ginger, peeled and thinly sliced into strips

26

3ODFHWKHVDOWVXJDUFRUQŶRXUSHSSHUR\VWHUVDXFHDQGVHVDPH oil in a mixing bowl and mix well. Add the chopped snow pea shoots, spring onions and water chestnuts. Mix well, then cover and keep refrigerated until ready to use. 3UHSDUHWKHGXPSOLQJGRXJK3ODFHWKHŶRXUVDQGVDOWLQD bowl. Mix well. Add the oil and mix again. Add the boiling water and stir until combined, then knead by hand until a dough-like consistency is achieved. The dough should be wet to the touch and slightly sticky. If it is lumpy or pebbly, it means the starch wasn’t cooked by the boiling water. Discard and try again. Cover the dough with plastic wrap and set aside to rest for at least 20 minutes. While the dough is still slightly warm, form it into small balls, each about 14 g (1/2 oz). Keep them moist under a damp tea towel. Dust your work surface liberally with potato starch. Working one at a time, roll a ball of dough out into a thin round. You can use a large round pastry cutter to stamp out neat rounds, if desired. 3ODFHDWHDVSRRQIXORIŵOOLQJRQHDFKURXQG:HWWKHHGJHVDQG fold in half, then pinch to seal the dumpling. Create decorative pleats by pinching the centre, then folding 2–3 pleats to the right and another 2–3 pleats to the left. Arrange the dumplings in a lined steamer. Steam for 5–6 minutes. In the meantime, prepare the dipping sauce. Mix the vinegar, soy sauce and oils in a small bowl. Add the ginger. Serve the dumplings immediately after steaming, with the dipping sauce on the side.

PORK AND CHICKEN DUMPLINGS Makes 35–40 dumplings

This crystal dumpling wrapper is translucent and soft, with a pleasant chewy texture that is DKDOOPDUNRIDZHOOPDGHGXPSOLQJ,WWDNHVWLPHWRSHUIHFWVRZHHQFRXUDJH\RXWRLQYLWH friends and family to come together to prepare these pockets of joy. These dumplings can EHSUHSDUHGDKHDGDQGNHSWIUR]HQVREHVXUHWRPDNHORWV

INGREDIENTS

METHOD

1 portion dumpling dough (page 26) Potato starch, as needed

3ODFHDOOWKHLQJUHGLHQWVIRUWKHŵOOLQJH[FHSWWKHSRUNFKLFNHQ oil, spring onions and coriander leaves in a bowl. Mix well, then add the pork and chicken and mix vigorously by hand, in a single direction, for about 5 minutes.

FILLING

1 Tbsp oyster sauce 1 /2 Tbsp Chinese rice wine 1 /4 Tbsp sugar 1 /2 tsp ginger juice 1 / tsp ground white pepper 1 /2 tsp potato starch 2–3 Tbsp water J1/5 oz) minced pork belly J1/5 oz) minced chicken 1 /2 tsp sesame oil 2 spring onions, ends WULPPHGŵQHO\FKRSSHG 3 sprigs coriander leaves, ŵQHO\FKRSSHG

Add the oil, spring onions and coriander leaves and mix until well combined. Cover and refrigerate until ready to use.

SPICY SOUR SAUCE

Prepare the spicy sour sauce. Heat the sesame oil in a pan over medium heat. Add the garlic and shallots and stir-fry until fragrant. Add the remaining ingredients and mix well. Simmer for 5 minutes, then transfer to a bowl.

1 Tbsp sesame oil 20 g (2/3 oz) garlic, peeled and minced 40 g (12/5 oz) shallots, peeled and minced 2 Tbsp sugar 100 ml (31/2ŶR] ZKLWH vinegar 1 Tbsp spicy broad bean paste 1 Tbsp hoisin sauce 1 / tsp ground white pepper

Prepare the dough according to the instructions on page 26. Cover the dough with plastic wrap and set aside to rest for at least 20 minutes. While the dough is still slightly warm, form it into small balls, each about 14 g (1/2 oz). Keep them moist under a damp tea towel. Dust your work surface liberally with potato starch. Roll each ball into a thin, roughly square-shaped piece. Using a 5-cm (2-in) square cutter, cut each piece into a neat square. If you don't have a cutter, use a sharp knife and metal ruler. 3ODFHDWHDVSRRQIXORIŵOOLQJRQHDFKVTXDUH:HWWKHHGJHV and bring the 4 corners to meet in the middle, to form a tightly packed square parcel. Pinch the edges to seal. Arrange the dumplings in a lined steamer. Steam for 5–6 minutes.

Serve the dumplings immediately after steaming, with the spicy sour sauce on the side.



Top: Snow pea and water chestnut dumplings Left: Pork and chicken dumplings

29

BEETROOT TZATZIKI WITH LEBANESE PITA BREAD 6HUYHVŎ

This earthy, sweet and tangy dip tastes as vibrant and colourful as it looks. Cook and cool the beetroot ahead of time and the rest of the preparation will be a breeze. Paired with warm KRPHPDGHSLWDEUHDGWKLVGLVKFDQEHXVHGDVWKHEDVHIRUDZLQQLQJPH]HSODWWHU

INGREDIENTS

METHOD

150 g (5 /3 oz) beetroot, peeled 1 /2 tsp ground cumin 1 /2 clove garlic, peeled and ŵQHO\FKRSSHG JR] *UHHN\RJKXUW 2 tsp honey 7EVSGLOOŵQHO\FKRSSHG 7EVSPLQWOHDYHVŵQHO\ chopped 1 /2 lemon, juice extracted 1 tsp extra virgin olive oil Salt, to taste Ground white pepper, to taste

Place the beetroot in a small saucepan and cover with water. Bring to a boil, then cover the pan and simmer over low heat for 40 minutes or until the beetroot is tender. Remove and set aside to cool before peeling and grating into a medium bowl.

1

PITA BREAD

11/4 tsp active dry yeast 1 /2 Tbsp sugar POŶR] ZDUPZDWHU 190 g (62/3R] SODLQŶRXU more as needed 1 /2 Tbsp olive oil 1 /2 tsp salt

Add the remaining ingredients, except the salt and pepper, and mix well. Taste and adjust the seasoning with salt and pepper, then cover and refrigerate to chill before serving. Prepare the pita bread. Place the yeast and sugar in a small bowl, then add half the warm water. Stir until the yeast and sugar are dissolved. 3ODFHWKHŶRXULQWRDPL[LQJERZO$GGWKH\HDVWPL[WXUHRLODQG salt. Add the remainder of the warm water a little at a time, while PL[LQJXQWLODVRIWGRXJKLVIRUPHG.QHDGIRUDERXWPLQXWHV or until the dough is smooth. Cover the bowl and let the dough rest in a warm place for about 1 hour, or until doubled in size. 7XUQWKHGRXJKRXWRQWRDOLJKWO\ŶRXUHGZRUNVXUIDFHDQGGLYLGH it into 6 portions, each about 45 g (11/2 oz). Reshape into balls, then cover with a wet tea towel and set aside for 10 minutes. 3UHKHDWWKHRYHQWRr&r) 3ODFHDODUJHEDNLQJWUD\RQ the bottom rack. 'XVWWKHUHVWHGGRXJKZHOOZLWKŶRXUWKHQXVHDUROOLQJSLQWR roll each portion into a thin round. Place the dough on the preheated baking tray and bake for 2–3 minutes, until the dough is puffed up and brown at the bottom. Flip them over and bake for another 1 minute. Serve warm with the chilled tzatziki.

30

31

Breakfasts & Brunches

AÇAI BREAKFAST BOWLS Serves 4

$©DLERZOVKDYHEHFRPHTXLWHWKHWUHQGDQGZKDWLVWKHUHQRWWRORYH"7KLVLFHFUHDPOLNH superfood bowl can be raw and vegan. It looks as pretty as a picture and is as light as a ŶRZHUEXWLWSDFNVDPDVVLYHQXWULWLRQDOSXQFK

INGREDIENTS

METHOD

JR] IUR]HQD©DL purée POŶR] DSSOHMXLFH JR] IUR]HQ strawberries 2 medium bananas, peeled

3ODFHWKHIUR]HQD©DLSRXFKHVXQGHUFRROUXQQLQJZDWHUIRU 10–20 seconds. Open the pouches and empty the purée into the blender.

TOPPING SUGGESTIONS

Transfer to 4 small serving bowls. Finish with toppings of your choice and garnish as desired.

2 Tbsp blueberries VWUDZEHUULHVKXOOHGDQG sliced 2 medium bananas, peeled and sliced 2 Tbsp black chia seeds 2 Tbsp goji berries 2 Tbsp grated coconut, toasted 7EVSVXQŶRZHUVHHGV toasted FKHUULHVSLWWHGDQGKDOYHG

34

Add the apple juice, frozen strawberries and banana and blend for 3 minutes, or until the mixture is smooth and creamy, like a frozen slushy or thick shake.

36

COCONUT CHIA BREAKFAST CUPS Serves 4

We feature these coconut chia breakfast cups in our Raw Treats class, and it has become D UHDO KLW DPRQJVW KHDOWKFRQVFLRXV KRPH FRRNV *LYHQ WKH SRSXODULW\ RI WKHVH EUHDNIDVW cups, we produced a similar breakfast bowl, and it is now a regular favourite on the Baker & Cook menu.

INGREDIENTS

METHOD

90 g (3 /3 oz) white chia seeds 360 ml (111/2ŶR] FRFRQXW milk POŶR] RUJDQLF oat milk 1 Tbsp raw honey

Place the chia seeds, coconut milk, oat milk and honey in a large bowl and mix together. Refrigerate for 30 minutes until the chia seeds are gelatinous.

1

TOPPING

Vanilla yoghurt, to taste Raw honey, to taste A handful of fresh berries such as raspberries and blueberries 7EVSFRFRQXWŶDNHV toasted 4 Tbsp almonds, toasted and roughly chopped

Divide the mixture among 4 glasses and return to the refrigerator for another 30 minutes. The chia seeds can also be left to sit overnight. When ready to serve, top the chia with yoghurt, a drizzle of KRQH\IUHVKEHUULHVFRFRQXWŶDNHVDQGDOPRQGV*DUQLVK as desired.



CORN FRIT TERS WITH CHILLI JAM Makes about 12 fritters

A Kiwi classic as well as an international love affair, these sweet and savoury fritters can be enjoyed at any time of the day. The crunch from the macadamia nuts and burst of sweetness IURPWKHFRUQPDNHDZLQQLQJFRPELQDWLRQZKHQSDLUHGZLWKFKLOOLMDP-XVWDQRWHŏMDPE\ GHŵQLWLRQLVDVZHHWSUHVHUYH%XWLI\RXOLNH\RXUFKLOOLMDPDOLWWOHPRUHSLTXDQWDGGVRPH bird's eye chillies to the mix.

INGREDIENTS

METHOD

100 g (3 /2R] SODLQŶRXU JR] ULFHŶRXU 1 /4 tsp baking powder 1 tsp salt 2 tsp ground coriander 1 tsp sugar 200 ml (63/4ŶR] FROGZDWHU 400 g (141/3 oz) canned corn kernels or 250 g (9 oz) fresh corn kernels 12 macadamia nuts, crushed using a mortar and pestle J1/2 oz) chopped celery leaves and stalk 2 large green chillies, deseeded and chopped Vegetable oil, as needed Sour cream, to taste 1–2 sprigs coriander leaves

Prepare the chilli jam. Place the chillies in a food processor and SXOVHXQWLOŵQH$GGWKHFDSVLFXPDQGSXOVHXQWLOŵQH$GGWKH grated ginger and pulse to combine. Set aside.

1

CHILLI JAM

90 g (31/3 oz) red chillies (+ 1 bird's eye chilli for extra heat, if desired), deseeded and chopped 1 red capsicum, cored and roughly chopped 25 g (4/5 oz) ginger, peeled and grated 250 g (9 oz) sugar POŶR] DSSOHFLGHU vinegar 1 /2 Tbsp lemon juice



3ODFHDPHGLXPŶDWERWWRPHGSDQRYHUORZKHDW$GGWKHVXJDU and vinegar and let the sugar melt without stirring. Pour the blended chilli mixture into the pan and increase the heat to get the mixture boiling. When the mixture starts to boil, turn the heat down and simmer for 45–60 minutes, until the liquid is reduced by two-thirds, and the mixture is syrupy. Add the lemon juice and stir through. Remove the pan from the heat and set aside to cool. 3UHSDUHWKHFRUQIULWWHUV&RPELQHWKHŶRXUVEDNLQJSRZGHU salt, ground coriander and sugar in a medium bowl. Add the cold water and whisk until it forms a thick batter. Fold in the corn kernels, macadamia nuts, celery and green chillies. The batter VKRXOGEHWKLFN\HWŶXLG,ILWLVWRRWKLFNDGMXVWZLWKZDWHUDV necessary. Heat some oil in a large frying pan over medium heat. Carefully VSRRQLQKHDSHGWDEOHVSRRQIXOVRIEDWWHUDQGŶDWWHQOLJKWO\WR form circular fritters. Let the fritters cook until golden on one side EHIRUHŶLSSLQJRYHUWRFRRNWKHRWKHUVLGH5HPRYHDQGGUDLQRQ paper towels. Repeat with the remaining batter. Serve the corn fritters warm or at room temperature with chilli jam and sour cream. Garnish with coriander leaves.

39

40

MIXED MUSHROOM TART WITH POPPED SORGHUM Makes four 10-cm (4-in) tarts

+RVWLQJ EUXQFK DQG QHHG WR LPSUHVV" 7KLV VRSKLVWLFDWHGORRNLQJ DQG VXEOLPHWDVWLQJ VDYRXU\ WDUW FDQ EH PDGH DKHDG RI WLPH DQG ŵQLVKHG MXVW EHIRUH VHUYLQJ 3RS VRPH sorghum and use this mild and slightly sweet whole grain as a crisp garnish.

INGREDIENTS

METHOD

Vegetable oil, as needed 10 g (1/3 oz) sorghum Salt, to taste 2 sheets store-bought shortcrust pastry, each 25 x 25 cm (10 x 10 in) 1 Tbsp white vinegar OLWUHŶR] ZDWHU 4 eggs

Prepare the pickled mushrooms. Trim away the hard base of the shimeji mushrooms and separate the stalks. Rinse lightly and set aside. Combine the sugar, rice vinegar and water in a saucepan and bring to a boil. Add the bay leaves and peppercorns and allow to infuse. Add the shimeji mushrooms and let the mixture cool completely before storing in a clean airtight jar. These pickled mushrooms will keep for up to 1 month.

PICKLED MUSHROOMS

20 g (2/3 oz) shimeji mushrooms 25 g (4/5 oz) sugar 3 Tbsp + 1 tsp rice vinegar 100 ml (31/2ŶR] ZDWHU 2 bay leaves 2 black peppercorns FILLING

125 g (41/2 oz) mixed mushrooms, such as portobello, Swiss brown and/or white button 1 clove garlic, peeled and ŵQHO\FKRSSHG 1 sprig thyme, leaves picked DQGŵQHO\FKRSSHG 1 Tbsp olive oil 1 /2 lemon, grated for zest 20 g (2/3 oz) Parmesan cheese, freshly grated 1 Tbsp mascarpone 1 sprig Italian parsley, chopped

3UHSDUHWKHŵOOLQJ&OHDQWKHPXVKURRPVZLWKDGDPSSDSHU WRZHO3ODFHLQDIRRGSURFHVVRUDQGSXOVHXQWLOŵQH7UDQVIHUWKH mixture to a bowl. Add the garlic and thyme and mix well. Heat the olive oil in a frying pan over medium heat. Add the mushroom mixture and sauté until dry. Remove from heat and add the lemon zest, Parmesan cheese, mascarpone and parsley. Mix well and set aside. Heat some oil in a small saucepan over medium heat. Add the sorghum and cover the pan with a lid, then shake until the sorghum pops. Drain the popped sorghum on a paper towel. Season to taste with salt. Set aside. Preheat the oven to 220°C (425°F). Prepare four 10-cm (4-in) ŶXWHGWDUWWLQV Line the tart tins with the shortcrust pastry and trim the edges as necessary. Prick the base several times using a fork. Bake for 12–15 minutes, or until the tart shells are golden and baked through. 6SRRQWKHPXVKURRPŵOOLQJHTXDOO\LQWRWKHWDUWVKHOOV7RSZLWK the pickled mushrooms and popped sorghum. Poach the eggs. Bring the water and vinegar to a boil in a large saucepan. Use a spoon to swirl the water in a clockwise direction, then crack an egg into the water, followed by a second egg. Poach for 2–3 minutes. Remove with a slotted spoon and place an egg on each tart. Repeat with the remaining eggs. Garnish as desired.

41

CHORIZO HASH WITH FRIED EGG Serves 4

&KRUL]RKDVKZDVDFDUHHUGHŵQLQJGLVKIRURXUJUHDWPDWHDQGWKHNLQJRIIXVLRQFRRNLQJ FKHI3HWHU*RUGRQ:HVDOXWH\RX3HWHUZLWKRXUYHUVLRQRI\RXUFHOHEUDWHGGLVKDV\RXUV LVRQHŵQHFDUHHUWREHKRQRXUHGDQGDFNQRZOHGJHG

INGREDIENTS

METHOD

300 g (11 oz) potatoes 4 chorizo sausages 1 /2 tsp ground cumin 1 /2 tsp paprika Salt, to taste Ground black pepper, to taste Vegetable oil, as needed 4 eggs A handful of rocket leaves 4 tsp Sriracha sauce, mixed with 8 tsp olive oil

Peel the potatoes and roughly chop. Place into a large pot of lightly salted water and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Preheat the oven to 180°C (350°F). Peel the skin from the chorizo sausages and bake for 5–6 minutes, or until the sausages are cooked through. Remove and set aside to cool slightly. Place the chorizo into a food processor and pulse until slightly broken. Add the potatoes and pulse several times. Transfer to a bowl. Add the cumin and paprika and mix well. Season to taste with salt and pepper. Place some oil into a non-heated frying pan. Crack an egg into the pan, then bring the heat up slowly so the base of the egg will remain soft and not become crisp, and the yolk will stay runny. Remove to a serving plate. Repeat to cook the remaining eggs. Divide the hash among 4 serving plates. Top with rocket leaves and an egg. Drizzle with Sriracha oil.

42

CINNAMON FRENCH TOAST WITH LEMON CURD AND BERRIES Serves 4

Worth getting out of bed for, our decadent French toast only takes minutes to whip up, but looks and tastes like you've been cooking for days. The key is a thick slice of good quality brioche and a fresh tangy lemon curd as the hero.

INGREDIENTS

METHOD

HJJV 360 ml (111/2ŶR] PLON 1 lemon, grated for zest 4 Tbsp ground cinnamon 1 tsp vanilla extract 4 slices brioche or a soft sweet bread, each 2.5-cm (1-in) thick 2 Tbsp butter Vegetable oil, as needed

The lemon curd can be prepared in advance and kept in an airtight jar in the refrigerator for 2–3 weeks. To make the lemon curd, place all the ingredients in a saucepan over low heat and beat rapidly with a whisk, until the consistency of honey. Be careful not to let the mixture come to a boil. Pass the lemon curd through a sieve and set aside to cool. Chill before using.

LEMON CURD

Heat 1/2 Tbsp butter and some oil in a frying pan over low heat. Add the soaked bread and let it cook slowly until golden before ŶLSSLQJLWRYHUWRFRRNWKHRWKHUVLGH)UHQFKWRDVWVKRXOGKDYH a spongy texture on the inside and be golden and crisp on the outside. Transfer to a serving plate.

JR] VXJDU 3 large eggs 2 lemons, juice extracted; 1 lemon, grated for zest 100 g (31/2 oz) butter TOPPING

A handful of fresh berries A handful of pistachio nuts, chopped

Prepare the French toast. Combine the eggs, milk, lemon zest, ground cinnamon and vanilla in a large bowl. Beat lightly. Soak a slice of the bread in the egg mixture until the bread feels soft but isn’t falling apart.

Repeat with the remaining slices of bread. Spread the toast with lemon curd and top with fresh berries and pistachio nuts. Garnish as desired and serve warm.

45

POLENTA PANCAKES WITH GUACAMOLE AND SALSA Serves 6

We were recently engaged by a lovely longtime customer of the cooking school to create a vegetarian menu for her chain of hotels and villas in Indonesia. These polenta pancakes came straight to mind. They plate beautifully, are super tasty and can be enjoyed at any time RIWKHGD\7U\PDNLQJWKHSDQFDNHVDOLWWOHODUJHULQGLDPHWHUWKHQŵOODQGIROGWKHPLQKDOI like tacos, for a casual meal.

INGREDIENTS

METHOD

50 g (1 /4 oz) polenta 60 g (21/4R] SODLQŶRXU 1 /4 tsp baking powder 1 /4 tsp salt 1 tsp sugar POŶR] EXWWHUPLON 2 eggs 30 g (1 oz) butter, melted Olive oil spray POŶR] VRXUFUHDP Coriander leaves or micro herbs 3DGUµQSHSSHUŵQHO\ sliced

Prepare the batter for the pancakes. In a medium mixing bowl, FRPELQHWKHSROHQWDŶRXUEDNLQJSRZGHUVDOWDQGVXJDU0DNH a well in the centre. Set aside.

3

GUACAMOLE

2 ripe avocados, mashed VSULQJRQLRQVŵQHO\ chopped 1 roma tomato, diced 2 tsp chilli sauce 2 tsp lemon juice 1 /4 tsp salt SALSA

2 roma tomatoes, deseeded DQGŵQHO\GLFHG .DODPDWDROLYHVŵQHO\ chopped 1 tsp red wine vinegar 5 drops Tabasco sauce 1 tsp olive oil Salt, to taste

46

Place the buttermilk, eggs and melted butter in a jug and beat to combine. Add to the mixing bowl and mix well. Cover with plastic wrap and set aside for 20 minutes. Prepare the guacamole. In a small bowl, gently mix all the ingredients together. Cover and refrigerate for 20 minutes. Prepare the salsa. In a small bowl, gently mix all the ingredients together. Set aside. Coat a large frying pan with olive oil spray and place over PHGLXPKHDW3ODFHIRXUFPLQ FRRNLQJULQJVLQWRWKHSDQ and coat with olive oil spray. When hot, pour in a small amount of batter, just enough to cover the base of the ring and meet the edges. Cook over medium heat until bubbles form, then remove WKHULQJVDQGŶLSWKHSDQFDNHVRYHUWRFRRNWKHRWKHUVLGHXQWLO golden. Remove from the pan and repeat with the remaining batter. Prepare 4 pancakes per serving. To assemble, place a pancake in the centre of a large serving plate. Spread some guacamole to the edges of the pancake, then sandwich with another pancake and spread with salsa. Repeat to add another pancake and guacamole layer. Cover the guacamole with a fourth pancake, then spread with sour cream. Spoon a small amount of salsa on top and garnish with coriander leaves or micro herbs and Padrón pepper. Repeat with the remaining ingredients.

CINNAMON AND MAPLE GRANOL A Makes 500 g (1 lb 1 1/ 2 oz) granola

6WDUW\RXUGD\ULJKWZLWKRXUQXWIUHHJUDQRODWKDWZDVGHYHORSHGIRU%DNHU &RRNDVSDUW RIRXUDUWLVDQWDNHKRPHSDFNDJHGUDQJH7KHELJJHVWFKDOOHQJHZKHQPDNLQJWKLVJUDQROD LVKDYLQJWRUHVLVWHDWLQJDOOWKH\XPP\FLQQDPRQŶDYRXUHGRDWVDQGVHHGVDVWKH\FRRORQ WKHWUD\

INGREDIENTS

METHOD

260 g (9 /5 oz) rolled oats 120 g (41/3 oz) pumpkin seeds J4/5R] VXQŶRZHU seeds 1 Tbsp ground cinnamon 2 tsp salt 60 g (21/4 oz) maple syrup J1/2 oz) dried coconut ŶDNHV

3UHKHDWWKHRYHQWRr&r) /LQHODUJHEDNLQJWUD\V with baking paper or non-stick mats.

1

Place the oats, seeds, ground cinnamon, salt and maple syrup in a large mixing bowl and mix well. Pour on the baking trays and spread evenly. Bake for 10 minutes, then remove from the oven and toss to mix the granola. 'LYLGHWKHGULHGFRFRQXWŶDNHVLQWRSRUWLRQVDQGVSULQNOH evenly over the granola on both trays. Bake for a further ŎPLQXWHVXQWLOWKHFRFRQXWŶDNHVDUHJROGHQ Let the granola cool completely before storing in an airtight container.

49

Salads & Vegetables

GADO GADO WITH SATAY SAUCE Serves 6

*DGRJDGRLVDKHDOWK\,QGRQHVLDQVDODGWKDWLVIXOORIYHJHWDEOHVDQGSURWHLQVHUYHGZLWK an aromatic and, sometimes, spicy peanut sauce. It contains all the elements of a complete YHJHWDULDQPHDODQGSDFNVDQDZHVRPHŶDYRXUSXQFK7KHUHLVQRZRQGHUWKDWLWLVDVWDSOH to millions in our neighbouring island country.

INGREDIENTS

METHOD

SATAY SAUCE

Prepare the satay sauce. Heat the oil in a small frying pan over medium heat. Add the chillies, shallots and garlic and stir-fry for 5 minutes or until softened.

1 Tbsp vegetable oil 1–2 red chillies, deseeded and sliced 2 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 1 stalk lemongrass, white part only, sliced 1 lime, grated for zest and juice extracted 100 g (31/2 oz) roasted skinned peanuts 11/2 Tbsp Indonesian sweet soy sauce (kecap manis) 1 Tbsp grated palm sugar 1 /2 tsp salt PO1/2ŶR] KRWZDWHU GADO GADO

400 g (141/3R] ŵUPWRIX Cooking oil, as needed 300 g (11 oz) new potatoes 1 large carrot 3 eggs Salt, as needed JR] FKR\VXP JR] QDSDFDEEDJH ŎVKDOORWV Vegetable oil, as needed 1 cucumber, sliced 2–3 sprigs coriander leaves 1 red chilli, sliced Cassava chips, as desired 52

Transfer the contents of the pan to a food processor. Add the lemongrass, lime zest and juice, peanuts, Indonesian sweet soy sauce, palm sugar and salt. Pulse to combine. With the motor running, gradually add the hot water and process until the sauce is smooth. 3UHSDUHWKHJDGRJDGRLQJUHGLHQWV&XWWKHŵUPWRIXLQWRFP (1/4-in) slices. Heat some oil in a pan over medium heat and fry the tofu until golden. Remove and drain well on paper towels. Wash and scrub the potatoes, then cut into halves. Peel and slice the carrot into batons. Bring a pot of lightly salted water to DERLO$GGWKHSRWDWRHVDQGFDUURWDQGFRRNIRUŎPLQXWHV until just tender. Boil another pot of water and cook the eggs for 5–6 minutes. Remove and place into a bowl of iced water and leave until the eggs are cold. Peel and cut into halves. Cut the choy sum into 5-cm (2-in) lengths. Roughly chop the napa cabbage. Boil a fresh pot of water and add a big pinch of salt. Blanch the choy sum and cabbage for 1–2 minutes or until just tender. Remove and refresh in iced water. Drain well. 3HHOWKHVKDOORWVDQGŵQHO\VOLFHLQWRULQJV+HDWVRPHRLOLQD frying pan and cook slowly over low heat until golden and crisp. Remove and drain on paper towels. Place the choy sum, cabbage, potatoes and carrot in a large bowl and toss with the satay sauce. Transfer to a serving plate and top with the boiled eggs, cucumber, fried shallots, coriander leaves and chilli. Offer a bowl of cassava chips on the side.

53

FESTIVE BAKED CAULIFLOWER 6HUYHVŎ

Queen of any festive table, this impressive but simple dish is deliciously tender and great IRUVKDULQJ2QFH\RXPDVWHUEDNLQJWKHFDXOLŶRZHUWRSHUIHFWLRQ\RXFDQH[SHULPHQWZLWK different types of dips and salsas.

INGREDIENTS

METHOD

FDXOLŶRZHUKHDG trimmed at the base 1 clove garlic, peeled and crushed 4 Tbsp extra virgin olive oil + more to serve A handful of Italian parsley, chopped

3ODFHWKHFDXOLŶRZHULQWKHPLFURZDYHRYHQDQGFRRNRQ+LJK IRUPLQXWHV$OWHUQDWLYHO\VWHDPXQWLOMXVWWHQGHUZKHQD VNHZHUFDQEHLQVHUWHGLQWRWKHFDXOLŶRZHUVWHPZLWKHDVH

BUTTER BEAN HUMMUS

400 g (141/3 oz) canned butter beans, rinsed and drained J4/5 oz) tahini 1 large clove garlic, peeled 3 Tbsp lemon juice 4 Tbsp extra virgin olive oil 3 tsp ground cumin 1 tsp sea salt 4 Tbsp water

Preheat the oven to 200°C (400°F). 3ODFHWKHSDUWLDOO\FRRNHGFDXOLŶRZHURQDODUJHEDNLQJWUD\ and rub with garlic, then drizzle with olive oil. Place in the centre of the oven and bake for 20 minutes, or until tender and golden in colour. In the meantime, prepare the hummus. Place the butter beans, tahini, garlic, lemon juice, olive oil, ground cumin and salt into a food processor and blend until smooth. Add the water a spoonful at a time, and blend until the consistency of thickened cream. Prepare the salsa. Place all the ingredients in a bowl and mix well. To assemble, spread the hummus over a large serving plate and SODFHWKHFDXOLŶRZHULQWKHPLGGOH7RSZLWKVDOVDDQGFKRSSHG parsley. Drizzle with extra virgin olive oil.

OLIVE AND WALNUT SALSA

40 g (12/5 oz) pitted green olives, sliced 1 /2 pomegranate, peeled and seeds separated 50 g (13/4 oz) walnut halves, lightly roasted and roughly broken 1 Tbsp pomegranate molasses 2 Tbsp olive oil 1 /4 tsp sea salt

55

ROASTED BEETROOT MEDLEY WITH PICKLED SHALLOTS Serves 6

+HUHDUHDIHZRIRXUIDYRXULWHWKLQJVŏEHHWURRWSRPHJUDQDWHDQGDQ\WKLQJSLFNOHG7KLV visually stunning salad works well with rich meats and is also amazing with a good crumble of goat's cheese.

INGREDIENTS

METHOD

JR] JROGHQEDE\ beetroots Olive oil, as needed Salt, as needed Ground black pepper, as needed 600 g (1 lb 51/3 oz) red baby beetroots 2 Tbsp red wine vinegar 1 /2 small pomegranate, peeled and seeds separated 10 g (1/3 oz) basil leaves, torn 5 g (1/6 oz) mint leaves, torn

3UHKHDWWKHRYHQWRr&r) 

PICKLED SHALLOTS

3 shallots, peeled PO1/3ŶR] ZDWHU PO1/3ŶR] DSSOHFLGHU vinegar 1 Tbsp sugar

Place the golden baby beetroots on a large sheet of aluminium foil. Drizzle with olive oil and season with salt and pepper. Fold into a parcel and place on a baking tray. Repeat to place the red baby beetroots on another large sheet of aluminium foil. Drizzle with the red wine vinegar and 2 tsp olive oil. Season with salt and pepper. Fold into a parcel and place on another baking tray. Roast the beetroots in the oven for 20–25 minutes, or until a knife can be inserted into the beets with ease. Remove and set aside for 10–15 minutes. Peel the beetroots while they are still hot, then cut into halves. Reserve the liquid from the red beetroots. Prepare the pickled shallots. Using a mandolin, slice the shallots into rings, roughly 0.3-cm (1/10-in) thick. Place the water, apple cider vinegar and sugar in a small saucepan and bring to a boil. Pour over the shallots and set aside. Place the beetroots along with the liquid from the red beetroots in a large bowl. Add half the pomegranate seeds, half the strained pickled shallots and half the basil and mint leaves. Toss gently. Arrange on a serving plate and top with the remaining pomegranate seeds, pickled shallots and basil and mint leaves.

56

CRISPY SAGE POTATO STACKS Makes 10

For Helen, Christmas in Australia would not be complete without these crispy sage potato stacks. A regular feature on her family's dining table, these potato stacks have now become DKLWZLWKVWXGHQWVDWWHQGLQJRXU&KULVWPDV(QWHUWDLQLQJFODVVHV:HFKDOOHQJH\RXWRHDW MXVWRQH

INGREDIENTS

METHOD

30 g (1 oz) butter, melted 10 fresh whole sage leaves 7EVSŵQHO\FKRSSHG fresh sage leaves JOER] 'HVLUHH potatoes POŶR] GRXEOH cream 4 cloves garlic, peeled and crushed Salt, to taste Ground black pepper, to taste

Preheat the oven to 200°C (400°F). /LQHWKHEDVHRIPXIŵQFXSVZLWKDFLUFOHRIEDNLQJSDSHU and brush with melted butter. Place a whole sage leaf face-down LQHDFKPXIŵQFXS6HWDVLGH Wash and peel the potatoes. Slice thinly using a mandolin. Place in a large bowl and set aside. Combine the cream, garlic and chopped sage in a bowl. Season generously with salt and pepper and mix well. Pour the cream mixture over the sliced potatoes and ensure the potatoes are well coated. )LOOWKHPXIŵQFXSVZLWKWKHGUHVVHGSRWDWRHV Bake for 40 minutes, or until crisp and golden on the top and edges, and a skewer can be easily inserted into the middle of each stack. 5HPRYHWKHSRWDWRVWDFNVIURPWKHPXIŵQFXSVDQGRYHUWXUQ them on a serving plate, so the whole sage leaf sits on top. Peel off the baking paper.

59

BROWN BUT TER AND ALEPPO CORN Serves 6

No one can deny that nude fresh ears of sweetcorn are a crowd favourite. But let's face LW WKH\ DUH D ORW EHWWHU ZKHQ GUHVVHG7U\ WKLV NLOOHU FRPELQDWLRQ RI QXWW\ EHXUUH QRLVHWWH 3DGUµQSHSSHUV$OHSSRFKLOOLŶDNHVDQGJHQHURXVVKDYLQJVRI3DUPHVDQ)RUEHVWUHVXOWV VHUYHKRW

INGREDIENTS

METHOD

6 ears corn, husk and silk removed Sea salt, to taste Ground black pepper, to taste 50 g (13/4 oz) Parmesan FKHHVHŵQHO\JUDWHG 1 /2WVS$OHSSRFKLOOLŶDNHV 3DGUµQSHSSHUVŵQHO\ sliced Tortilla chips, as desired

Prepare the brown butter. Heat the butter in a small pan over medium heat until it starts to brown and gives off a nutty aroma. Take the pan off the heat and add the lime zest and juice and FKLOOLŶDNHV

BROWN BUTTER

100 g (31/2 oz) butter 1 lime, grated for zest and juice extracted WVS$OHSSRFKLOOLŶDNHV

60

Boil a large saucepan of water and add the corn cobs. Cook for 5 minutes. Remove and drain well. Place the corn cobs in the pan with the brown butter and coat the corn well with the brown butter. Arrange on a serving plate and season to taste with salt and SHSSHU7RSZLWK3DUPHVDQFKHHVHFKLOOLŶDNHVDQG3DGUµQ peppers. Serve with tortilla chips on the side.

SOUS VIDE WHITE ASPARAGUS WITH SMOKED SWEETCORN SAUCE AND CRISPY PARMA HAM Serves 6

Previously a culinary technique held tightly by restaurant chefs, sous vide cooking is now accessible to home cooks and is one of our most popular classes. Inspired by chef Carlos Montobbio, who himself learned from the Roca brothers, the fathers of sous YLGHFRRNLQJWKLVPHOWLQ\RXUPRXWKGLVKLVDQH[SHULHQFHQRWHDVLO\IRUJRWWHQ

INGREDIENTS

METHOD

VSHDUVZKLWHDVSDUDJXV 160 ml (51/3ŶR] PLON 11/2 tsp sugar A pinch of salt 12 slices Parma ham A handful of Italian parsley, chopped

Peel the asparagus and place in a resealable freezer bag or vacuum bag with the milk, sugar and salt. Seal the bag and SODFHLQWRDVRXVYLGHZDWHUEDWKDWr&r) IRUPLQXWHV When done, place the bag into an ice water bath and set aside.

SMOKED SWEETCORN SAUCE

Transfer the sautéed corn kernels to a sheet of aluminium foil and place on the top tier of a steamer. Place the woodchips on another sheet of aluminium foil and place on the bottom tier. Ignite the woodchips and let it smoke for 10 minutes.

1 Tbsp olive oil 425 g (15 oz) canned corn kernels, drained Liquid from canned sweetcorn Salt, to taste FOR SMOKING

2 handfuls of woodchips

Prepare the sweetcorn sauce. Place the olive oil in a small saucepan over medium heat. Add the corn kernels and sauté until golden and lightly toasted.

Place the smoked corn kernels in a blender. Add the liquid from the canned corn kernels a little at a time, while blending, until the mixture is smooth. Strain the sauce and season to taste with salt. Preheat the oven to 160°C (325°F). /D\WKH3DUPDKDPŶDWRQDOLQHGEDNLQJWUD\%DNHIRUPLQXWHV or until crispy. Spoon some smoked sweetcorn sauce onto each serving plate. Top with 3 spears of asparagus and top with 2 slices of Parma ham. Garnish with parsley.

63

ROCKET AND PEAR SAL AD WITH CANDIED PECANS AND PARMESAN Serves 6

)RUDVLPSOHVDODGWKDWLVEXUVWLQJZLWKŶDYRXU\RXFDQ WJRSDVWWKLVFODVVLFFRPELQDWLRQRI rocket, pear, Parmesan and balsamic dressing. We've taken it to another level and fancied it up with some candied pecans to add a sweet crunch.

INGREDIENTS

METHOD

BALSAMIC VINAIGRETTE

Prepare the balsamic vinaigrette. Place the olive oil, balsamic vinegar, honey and grain mustard in a small bowl and whisk. Transfer to an airtight jar and refrigerate until ready to serve.

4 Tbsp extra virgin olive oil 2 Tbsp balsamic vinegar 1 Tbsp honey 2 tsp grain mustard Salt, to taste Freshly ground black pepper, to taste SALAD

1 Tbsp butter 2 Tbsp brown sugar JR] ZKROHSHFDQV lightly toasted 2 pears 150 g (51/3 oz) rocket leaves 125 g (41/2 oz) Parmesan cheese, shaved

64

Place the butter and brown sugar in a medium pan over medium heat. When the mixture starts to bubble, add the pecans and cook, stirring constantly, for about 2 minutes, until caramelised. Transfer to a plate and spread the pecans out in a single layer to cool. Core and slice the pears just before serving. Place in a large serving bowl with the rocket leaves. Top with the shaved Parmesan and candied pecans. Drizzle with balsamic vinaigrette.

65

CL ASSIC GREEK SAL AD Serves 6

7UXHIDFW$QDXWKHQWLF*UHHNVDODGGRHVQRWFRQWDLQOHDI\JUHHQV7KLVPXFKORYHGQDWLRQDO GLVKFRQVLVWVRIMXVWŵYHPDLQLQJUHGLHQWV:HHQFRXUDJH\RXWRJHWWKHYHU\EHVWTXDOLW\ WRPDWRHV*UHHNROLYHVFXFXPEHUVUHGRQLRQVH[WUDYLUJLQROLYHRLODQG*UHHNIHWDWKDW\RX FDQŵQG(QMR\ZLWKFUXVW\EUHDG

INGREDIENTS

METHOD

10 large cherry tomatoes, cut into halves 10 baby Roma tomatoes, cut into halves 2 medium cucumbers, cut into wedges 1 small red onion, peeled and thinly sliced Salt, to taste 4 Tbsp olive oil 11/2 tsp dried oregano Freshly ground black pepper, to taste JR] IHWDFKHHVH (made from a mixture of sheep and goat's milk) 50 g (13/4 oz) Kalamata olives, pitted, if desired

Combine the tomatoes, cucumbers and onion in a shallow bowl. Season to taste with salt and let it sit for a few minutes for the salt to draw out the juices from the tomatoes and cucumbers. Drain the juices and transfer the vegetables to a serving plate. Drizzle with olive oil and season with dried oregano and pepper. Top with feta cheese and olives.



SPINACH AND FETA SPANAKOPITA 6HUYHV

,I \RX KDYH QRW WULHG VSDQDNRSLWD EHIRUH \RX DUH LQ IRU D WUHDW 7KLV GHOLFLRXVO\ VDYRXU\ VSLQDFK DQG IHWD SLH ZLWK LWV FULVS DQG ŶDN\ ŵOR SDVWU\ FUXVW LV KHDUW\ DQG VDWLVI\LQJ ,W LV SHUIHFWVHUYHGZLWKRXUFODVVLF*UHHNVDODGSDJH 

INGREDIENTS

METHOD

50 g (13/4 oz) butter, melted 1 kg (2 lb 3 oz) frozen spinach 400 g (141/3 oz) feta cheese 3 heaped Tbsp freshly grated Parmesan cheese 5 eggs, beaten VSULQJRQLRQVŵQHO\VOLFHG 25 g (2/5R] GLOOŵQHO\ chopped 1 tsp ground nutmeg Freshly ground black pepper, to taste VKHHWVŵORSDVWU\

3UHKHDWWKHRYHQWRr&r)  Prepare a 23-cm (9-in) square baking pan with a removable base. Grease with melted butter. Place the frozen spinach into a colander to drain. Gently squeeze out any excess liquid. Place the spinach, feta cheese, Parmesan, eggs, spring onions, dill and ground nutmeg in a large bowl. Season with black pepper and toss gently to distribute the ingredients evenly. %UXVKRQHVLGHRIDVKHHWRIŵORSDVWU\ZLWKPHOWHGEXWWHU3ODFH LQWRWKHEDNLQJSDQDQGOD\HUZLWKDQRWKHUVKHHWRIŵORSDVWU\ 5HSHDWWREUXVKZLWKEXWWHUDQGOD\HUZLWKŵORSDVWU\XQWLO\RX KDYHOD\HUV/HDYHDJHQHURXVRYHUKDQJRQWKHVLGHV Spoon the spinach and feta mixture into the pan and fold the RYHUKDQJLQJHGJHVRIŵORSDVWU\RYHUWKHŵOOLQJ%UXVKWKHSDVWU\ ZLWKDOLWWOHPRUHEXWWHUWKHQSODFHWKHUHPDLQLQJVKHHWVRIŵOR pastry over the parcel. Tuck the pastry down the edges. Brush with more melted butter. Bake for 40 minutes, then cover the top of the pie with a sheet of baking paper and bake for another 25 minutes. Remove from the oven. Let the pie stand for about 10 minutes before slicing.



69



ROASTED AND PICKLED MUSHROOMS WITH HERBS AND POPPED SORGHUM Serves 6

When conducting salad classes, we always share with our students the idea of layering ŶDYRXUV ,Q WKLV VDODG WKH URDVWHG PXVKURRPV DUH PHDW\ ULFK DQG GHHSO\ŶDYRXUHG EXW when combined with their clean, bright and slightly acidic counterparts, this salad is perfectly balanced and quite unforgettable.

INGREDIENTS

METHOD

15 g ( /2 oz) basil leaves 1 /2EXQFKFKLYHVŵQHO\ sliced

Preheat the oven to 200°C (400°F).

1

ROASTED MUSHROOMS

500 g (1 lb 11/2 oz) portobello mushrooms 1 kg (2 lb 3 oz) Swiss brown mushrooms Olive oil, as needed Salt, to taste Ground black pepper, to taste 10 cloves garlic, peeled and sliced PICKLED MUSHROOMS

JR] VKLPHML mushrooms POŶR] DSSOHFLGHU vinegar 100 ml (31/2ŶR] ZDWHU 50 g (13/4 oz) sugar 3 stalks thyme, leaves picked POPPED SORGHUM

Olive oil, as needed 10 g (1/3 oz) sorghum Salt, to taste

Prepare the roasted mushrooms. Wipe the portobello and Swiss brown mushrooms with a damp paper towel and cut into 0.5-cm (1/4-in) thick slices. Place in a roasting pan. Drizzle with olive oil and season well with salt and pepper. Roast for 15–20 minutes, or until the mushrooms are golden. Set aside to cool completely. Prepare the pickled mushrooms. Trim off the hard base of the shimeji mushrooms and rinse lightly. Set aside. Place the apple cider vinegar, water and sugar in a saucepan and bring to a boil. Turn off the heat and add the thyme and shimeji mushrooms. Set aside until the mixture is completely cool. Store in an airtight jar until needed. These pickled mushrooms will keep for up to a month. Prepare the popped sorghum. Heat a dash of olive oil in a small saucepan over medium heat. Add the sorghum and cover the pan with a lid. Shake the pan until the sorghum pops. Remove and drain well on paper towels. Season to taste with salt. Prepare the dressing. Take 3 Tbsp pickling liquid from the pickled mushrooms and whisk with the olive oil until well combined. To serve, place the roasted mushrooms in a big bowl. Strain the pickled mushrooms and add to the bowl. Add the basil leaves and chives. Toss to mix. Drizzle with dressing and toss again. Transfer to a serving plate and top with the popped sorghum.

DRESSING

3 Tbsp pickling liquid from pickled mushrooms 2 Tbsp olive oil



BRET TSCHNEIDER’S BIBIMBAP Serves 6

7KLV.RUHDQLQVSLUHGUHFLSHFRPELQHVWZRIRRGPRYHPHQWVWKDWZHORYHŏERZOIRRGDQG fermentation. This ultimate soul food that is good for our guts, is surprisingly simple to PDNHEXWLWGRHVUHTXLUHVRPHSODQQLQJ0DNHRXUTXLFNDQGHDV\NLPFKLDWOHDVWDZHHN ahead so Mother Nature can complete the bubbling process and provide the best umami taste sensation to accompany your bowl.

INGREDIENTS

METHOD

KIMCHI

Prepare the kimchi at least a week ahead.

600 g (1 lb 51/3 oz) napa cabbage 2 Tbsp sea salt 300 g (11 oz) daikon, peeled and cut into thin strips 5 cloves garlic, peeled and crushed 1 tsp grated ginger 1 tsp sugar 2 Tbsp water 7EVSUHGFKLOOLŶDNHV

Slice the cabbage into quarters and remove the core. Cut the leaves into 4-cm (11/2-in) wide strips and place in a large bowl. Add the salt and massage it into the cabbage. Add enough water to cover the cabbage and place a plate on top to weigh it down. Let it stand for at least 1 hour. Rinse the cabbage 3–4 times with cold water, then set aside to drain for about 15 minutes to remove all excess water. Place the daikon, garlic, ginger, sugar and water in a large bowl. 0L[ZHOO$GGWKHFKLOOLŶDNHVDQGPL[DJDLQ Squeeze any remaining water from the cabbage and add to the chilli mixture. Use gloved hands to mix, ensuring that the cabbage is well coated with the chilli mixture. Stuff the cabbage into a clean airtight jar, making sure the cabbage is submerged in the liquid and there is a little room left at the top for the fermentation to take place. Seal the jar and leave at room temperature for 1–5 days. During this time, check that the kimchi is covered with liquid. Perform daily taste tests until the kimchi reaches your desired “ripeness”. Once the taste is to your liking, it is ready to be used. At this point, keep the kimchi refrigerated to slow down the fermentation process.



BIBIMBAP

300 g (11 oz) brown rice 6 beef steaks, each about J1/2 oz) Salt, as needed Ground white pepper, as needed Butter, as needed 12 shiitake mushrooms, cleaned and sliced 1 1 /2 medium carrots, peeled and cut into matchsticks JR] VSLQDFKULQVHG 60 g (21/4 oz) mung bean sprouts 11/2 Japanese cucumbers, thinly sliced into rounds 6 eggs

Prepare the bibimbap. Cook the brown rice according to the instructions on the packaging. Set aside to cool. Season the beef with a pinch of salt and pepper. Place a pan over high heat and sear the beef for 2 minutes on each side for medium rare. Place on a wire rack to rest for 2–3 minutes. Place a small saucepan over medium heat and add some butter. Add the mushrooms and season to taste with salt and pepper. Cook until the mushrooms are soft. Remove and set aside. 5HKHDWWKHSDQRYHUKLJKKHDWDQGDGGWKHFDUURWV6WLUIU\EULHŶ\ and set aside. Using the same pan, cook the spinach until just wilted. Remove and set aside. Boil a pot of water and blanch the mung bean sprouts for about 10 seconds. Drain well. To serve, spoon some brown rice into each serving bowl. Slice the beef and arrange in the bowls with the mushrooms, carrots, spinach, mung bean sprouts, cucumbers and kimchi. Heat some butter in a frying pan over medium heat. Fry the eggs sunny-side up. Top each bowl with a fried egg.







CANDIED SWEET POTATO SAL AD WITH HAZELNUT AND RAISIN PESTO 6HUYHVŎ

,I VZHHW SRWDWR ZDVQ W DOUHDG\ DW WKH WRS RI \RXU 6XQGD\ URDVW OLVW LW ZLOO EH QRZ 7KLQN FDUDPHOLVHGPDSOHŶDYRXUHGWKHFRORXURIWKHVXQŶXII\URRWYHJHWDEOHVFRDWHGLQDULFK toasted hazelnut and raisin paste, and topped with crisp radish, spring onion and coriander OHDYHVŏ\XP

INGREDIENTS

METHOD

2 kg (4 lb 6 oz) sweet potatoes 100 g (31/2 oz) maple syrup 20 g (1/3 oz) brown sugar 100 g (31/2 oz) butter, cut into small cubes 2 Tbsp olive oil Salt, to taste Ground black pepper, to taste 5 red radishes VSULQJRQLRQVŵQHO\ chopped A handful of coriander leaves

Preheat the oven to 200°C (400°F).

HAZELNUT AND RAISIN PESTO

100 g (31/2 oz) hazelnuts, toasted 50 g (13/4 oz) raisins 3 Tbsp olive oil Salt, to taste Ground black pepper, to taste



Scrub the sweet potatoes well and rinse. Slice into 2.5-cm (1-in) thick rounds and place in a roasting pan. Add the maple syrup, brown sugar, butter, olive oil and a good pinch of salt and pepper. Toss well and place in the oven. Roast for 20–25 minutes, or until the sweet potatoes are tender. Remove and set aside to cool. Prepare the pesto. Place the hazelnuts and raisins into a food processor. Add the olive oil and blend until smooth. Season to taste with salt and pepper. Using a mandolin, thinly slice the red radishes. Leave to soak in a bowl of iced water until needed. Drain well before using. Toss the sweet potatoes with the pesto. Transfer to a serving SODWHDQGŵQLVKZLWKWKHVSULQJRQLRQVFRULDQGHUOHDYHVDQG sliced radish.





KIPFLER POTATO SAL AD WITH CHILLI, CORIANDER AND CASHEW TAPENADE Serves 6

Salads are all about colour, texture and taste, and this potato salad is a stellar example. :H WRRN WKH HYHU\GD\ SRWDWR FRDWHG LW ZLWK D ŶDPLQJ UHG WDSHQDGH WKDW WDVWHV VDOW\ DQG FUXQFK\DQGFUHDP\DOODWRQFHDQGŵQLVKHGLWZLWKDSRSRIVXQŶRZHUVHHGVVOLFHGFKLOOL DQGPLFURKHUEV7KLVLVDSRWDWRVDODGWRUHFNRQZLWK

INGREDIENTS

METHOD

NJOER] NLSŶHU potatoes or new potatoes, washed, skin on 1 large red chilli, sliced JR] VXQŶRZHUVHHGV toasted 2 Tbsp extra virgin olive oil (optional) 3 red radishes, thinly sliced A handful of micro herbs

Boil a large pot of lightly salted water and cook the potatoes for 15–20 minutes, or until the tip of a sharp knife can be easily inserted into the middle of the potatoes. Do not overcook. Drain and set aside.

CHILLI, CORIANDER AND CASHEW TAPENADE

1 clove garlic, peeled and chopped 1 large red chilli, deseeded and chopped 1 small bunch coriander leaves JR] VXQGULHG tomatoes 160 g (53/4 oz) cashew nuts, roasted 15 g (1/2 oz) Parmesan cheese, grated 6 Tbsp olive oil 2 Tbsp lime juice Salt, to taste Ground black pepper, to taste

Prepare the tapenade. Place all the ingredients, except the salt and pepper, in a food processor and pulse until you achieve a chunky paste, stopping to scrape down the sides as needed. Season with salt and pepper. Set aside. 3ODFHWKHSRWDWRHVKDOIWKHVOLFHGFKLOOLKDOIWKHVXQŶRZHU seeds and the tapenade in a large bowl. Add 2 Tbsp olive oil, if needed, to loosen the tapenade, then toss to coat the ingredients. Transfer to a serving bowl and top with the remaining sliced FKLOOLDQGVXQŶRZHUVHHGV)LQLVKZLWKWKHVOLFHGUHGUDGLVKDQG micro herbs.



ROASTED PARSNIP AND GRAPE SAL AD WITH TOASTED PECANS AND FINE HERBS Serves 6

$OWKRXJKFORVHO\UHODWHGWRFDUURWVSDUVQLSVDUHQRWWKHPRVWZLGHO\XVHGURRWYHJHWDEOHLQ the chiller. But they should be, and they will be, after you try this wildly delicious salad that can also be served warm.

INGREDIENTS

METHOD

1.4 kg (3 lb 2 oz) parsnips 110 g (4 oz) butter, cut into small cubes 100 g (31/2 oz) brown sugar 4 Tbsp + 1 Tbsp olive oil Sea salt, to taste Ground black pepper, to taste 300 g (11 oz) grapes, picked off the stem 40 g (12/5 oz) pomegranate molasses 4 tsp water 60 g (21/4 oz) pecans 10 g (1/3 oz) mint leaves, roughly chopped 10 g (1/3 oz) tarragon, roughly chopped

Preheat the oven to 200°C (400°F).



Peel the parsnips and cut into quarters lengthways. Remove the core. Place the parsnips on a roasting pan and top with the butter and brown sugar. Drizzle with 4 Tbsp olive oil and season with salt and pepper. Roast for 20–25 minutes, or until the parsnips are tender. In the meantime, prepare the grapes. Heat 1 Tbsp olive oil in a pan over medium heat. Add the grapes and sauté for 2 minutes. Add the pomegranate molasses, water, and a pinch of salt and pepper. Cook until the mixture is reduced and thick. Remove and set aside. Lower the oven temperature to 160°C (325°F). Place the pecans in another roasting pan and toast for 12–15 minutes. Remove and set aside to cool. Toss the parsnips with the grapes, pecans and chopped herbs just before serving.



Grains & Pulses

WARM MISO BL ACK RICE WITH ROASTED VEGETABLES AND TOFU Serves 6

,I\RXKDYHHYHUZRQGHUHGDERXWWKHVDYRXU\ŵIWKWDVWHSURŵOHNQRZQDVXPDPLWKLVVDODG LV XPDPL LQ D ERZO 7KH PLVRURDVWHG WRIX DQG YHJHWDEOHV SURYLGH WKH XOWLPDWH XPDPL VHQVDWLRQEDODQFHGZLWKWKHQXWW\ŶDYRXUDQGFKHZ\WH[WXUHRIWKHEODFNRUIRUELGGHQULFH 7DNHQRWHŏWKHPDULQDGHGRXEOHVDVDEDVHIRUWKHGUHVVLQJ

INGREDIENTS

METHOD

JR] EODFNULFH 2 medium carrots, peeled and cut into batons 1 small butternut pumpkin, peeled and cut into cubes Olive oil, as needed 400 g (141/3R] ŵUPWRIX cut into small cubes A handful of coriander leaves

Cook the black rice according to the instructions on the packaging. Set aside to cool.

MARINADE

3ODFHWKHŵUPWRIXLQWRDQRWKHUURDVWLQJSDQDQGGUL]]OHZLWK olive oil and 3 Tbsp marinade. Place on the middle rack of the oven and roast for 15 minutes. If the tofu browns too quickly, move it to the bottom rack or cover the roasting pan with a sheet of aluminium foil.

3 Tbsp miso 3 Tbsp maple syrup 3 Tbsp rice vinegar 2 Tbsp light soy sauce 1 Tbsp extra virgin olive oil DRESSING

4 Tbsp marinade 2 Tbsp rice vinegar 2 tsp extra virgin olive oil

Place the ingredients for the marinade in a small bowl and whisk to mix. Set aside. 3UHKHDWWKHRYHQWRr&r)  Place the carrots and pumpkin in a roasting pan and toss with some olive oil. Place in the middle rack of the oven and roast for 10 minutes. Remove from the oven and coat well with 5 Tbsp marinade. Return to the oven to roast for another 15 minutes.

Prepare the dressing. Place the ingredients for the dressing in a small bowl and whisk to mix. Set aside. Place the cooled cooked black rice in a large bowl and add WKHZDUPFDUURWVSXPSNLQDQGŵUPWRIX$GGWZRWKLUGVRIWKH coriander leaves and the dressing. Toss gently. Transfer to a serving bowl and garnish with the remaining coriander leaves.







SMOKED SALMON, ASPARAGUS AND DILL RISOT TO 6HUYHV

:KLOVWWKHŶDYRXUVRIWKLVGLVKDUHVXSHUEWKHNH\WRDQ\ULVRWWRLVWRJHWWKHEDVHULJKWDQG for the rice grains to remain al dente all the way to the plate. Follow this recipe closely, and RQFH\RXKDYHSHUIHFWHGWKHIXQGDPHQWDOVJRDKHDGDQGDGGDQ\RI\RXUIDYRXULWHŶDYRXUV DQGLQJUHGLHQWV-XVWUHPHPEHUWRNHHSRQVWLUULQJ

INGREDIENTS

METHOD

OLWUHVŶR]  vegetable stock 10 spears asparagus 2 Tbsp olive oil 3 shallots, peeled and ŵQHO\GLFHG 3 cloves garlic, peeled and ŵQHO\GLFHG 400 g (141/3 oz) Arborio rice POŶR] ZKLWHZLQH 45 g (11/2 oz) butter 115 g (41/5 oz) mascarpone cheese Salt, to taste Ground white pepper, to taste 300 g (11 oz) smoked salmon 1 lemon, grated for zest 4 sprigs dill, chopped

Prepare the crispy capers. Heat the olive oil in a small pan over medium heat. Add the capers and fry for about 2 minutes until the capers are crisp. Remove with a slotted spoon and drain well on paper towels.

CRISPY CAPERS

200 ml (63/4ŶR] ROLYHRLO 2 Tbsp capers

Bring the vegetable stock to a simmer in a medium saucepan. Lower the heat and keep the stock hot. Trim and discard the woody end of the asparagus spears, then cut each spear into 3–4 pieces. Boil a small saucepan of water and blanch the asparagus for 1–2 minutes. Remove with a slotted spoon and place into a bowl of iced water to cool. Drain. Separate the tips from the stems and set aside. Heat the olive oil in a medium saucepan over medium heat. Add the shallots and garlic and gently sweat without browning. Add the rice and cook for 2–3 minutes until it crackles. Add the white wine and cook until it is absorbed by the rice. Gradually add the hot vegetable stock, a ladleful at a time, making sure that the stock has been absorbed before adding more. Keep the heat at medium or low so the rice cooks as it absorbs the stock. When all the stock has been added, the rice should be cooked al dente. Remove from the heat and stir in the butter and mascarpone cheese. Season to taste with salt and pepper. Chop half the smoked salmon and add to the risotto. Add the asparagus stems and lemon zest. Stir gently to mix. Spoon onto serving plates and garnish with the remaining slices of smoked salmon, asparagus tips, dill and crispy capers.



CORN, GOAT'S CHEESE AND SAGE BARLEY RISOT TO 6HUYHV

'HYHORSHGIRURXU'HPSVH\%DNHU &RRNPHQXWKLVQDWXUDOO\VZHHWDQGVDYRXU\ULVRWWR LV PDGH ZLWK D EDVH RI QXWW\ŶDYRXUHG FKHZ\ DQG QXWULWLRXV SHDUO EDUOH\ 7KH ŶDYRXU LV GHOLFDWH DQG WKH FRQVLVWHQF\ LV FUHDP\ GXH WR WKH VRIW JRDW V FKHHVH DQG WKH ŵQLVKLQJ touches of butter.

INGREDIENTS

METHOD

OLWUHVŶR] YHJHWDEOH stock Olive oil, as needed 4 tsp + 4 Tbsp butter 1 large onion, peeled and ŵQHO\GLFHG 4 cloves garlic, peeled and ŵQHO\GLFHG 450 g (1 lb) barley 400 g (141/3 oz) canned corn kernels, drained 250 g (9 oz) + 50 g (13/4 oz) soft goat's cheese VSULJV,WDOLDQSDUVOH\ŵQHO\ chopped 6 stalks sage, leaves picked DQGŵQHO\FKRSSHG more leaves for garnishing Salt, to taste Ground black pepper, to taste 6 baby corn cobs

Bring the vegetable stock to a simmer in a medium saucepan. Lower the heat and keep the stock hot.



Heat 2 Tbsp olive oil and 4 tsp butter in a large saucepan over medium heat. Add the onion and garlic and gently sweat without browning. Add the barley and corn kernels and sauté for 2–3 minutes. Add half the hot vegetable stock and bring to a boil. Lower the heat and simmer, stirring occasionally, until the liquid is almost fully absorbed. Gradually add the remaining stock, a ladleful at a time, making sure that the stock has been absorbed before adding more. Stir constantly until the barley is tender. This will take 45–60 minutes. Remove the barley from the heat. Add 4 Tbsp butter and stir through gently. Add 250 g (9 oz) goat's cheese and the chopped parsley and sage. Stir gently to mix. Season to taste with salt and pepper. Grill the baby corn cobs. Heat 1 tsp olive oil in a grilling pan over high heat. Add the baby corn cobs and grill until lightly charred. Remove and cut each cob into 2–3 pieces. Spoon the barley risotto onto serving plates and top with the baby corn cobs, whole sage leaves and remaining goat's cheese.



90

JAPANESE VEGAN BOWL Serves 6

In traditional Japanese cuisine, visual presentation is as much a part of the dining experience DV WKH WDVWH RI WKH IRRG LWVHOI7KLV QRXULVKLQJ-DSDQHVHLQVSLUHG ERZO LV D ZLQQHU RQ WKLV IURQWSOXVVRPXFKPRUH7KLVGLVKLVDIHDVWIRUWKHH\HVLWVGHSWKRIŶDYRXULVGLYLQHDQGLW is nutritious and satisfying.

INGREDIENTS

METHOD

600 g (1 lb 5 /3 oz) soba noodles 400 g (141/3 oz) silken tofu, cut into 1.5-cm (3/4-in) cubes 6 spring onions, sliced 20 g (2/3 oz) dried shredded wakame 60 g (21/4 oz) enoki mushrooms JR] HGDPDPH Shichimi togarashi, to taste 2 limes, cut into wedges

3UHSDUHWKHSLFNOHGJLQJHU3HHOWKHJLQJHUDQGVOLFHŵQHO\XVLQJ a mandolin. Boil a small saucepan of water and blanch the ginger for 15 seconds. Drain well. Place the vinegar, sugar and salt in a bowl and add the hot ginger. Set aside until needed. This pickle can be prepared and stored in an airtight container for up to a month.

1

PICKLED GINGER

50 g (13/4 oz) ginger 3 Tbsp rice vinegar 2 tsp sugar 1 /4 tsp salt GINGER PONZU

11/2 Tbsp rice wine vinegar 6 Tbsp mirin 1 /2 lime, juice extracted 1 Tbsp lemon juice 3 Tbsp light soy sauce or tamari 1 Tbsp grated ginger 11/2 Tbsp water

Prepare the ginger ponzu. Place all the ingredients in a jar and shake well to combine. Refrigerate until needed. Prepare the miso broth. Place the vegetable stock, miso and mirin in a small saucepan and bring to a boil. Keep warm until needed. Cook the noodles according to the instructions on the packaging, then rinse under cold running water and drain. Divide among 6 serving bowls. Set aside. Boil a small pot of water and blanch the edamame for 10 seconds. Remove with a slotted spoon and refresh in iced water. Drain. Top the noodles with the tofu, spring onions, wakame, enoki mushrooms and edamame. Ladle some miso broth over and drizzle with ginger ponzu. Sprinkle with shichimi togarashi and ŵQLVKZLWKDZHGJHRIOLPH

MISO BROTH

OLWUHVŶR] YHJHWDEOH stock 3 Tbsp miso 6 Tbsp mirin

91

POMEGRANATE AND FREEKEH TABBOULEH WITH SPELT AND CORIANDER FL ATBREAD Serves 6

7DEERXOHKLVDIUHVKWDVWLQJ/HYDQWLQHKHUEVDODGRIWHQVHUYHGLQ/HEDQHVHUHVWDXUDQWV7KLV is our recipe, elevated with pomegranate seeds and molasses. It goes superbly well with TXLFNDQGHDV\QRIDLOŶDWEUHDGVDQGULFKURDVWHGPHDWVOLNHWKHVXPDFDQGPDSOHJOD]HG leg of lamb featured on page 135.

INGREDIENTS

METHOD

125 g (4 /2 oz) whole freekeh 30 g (1 oz) Italian parsley, roughly chopped 15 g (1/2 oz) mint leaves, roughly chopped VSULQJRQLRQVŵQHO\ sliced 1 medium cucumber, cut into small dice 1 /2 pomegranate, peeled and seeds separated 11/2 lemons, juice extracted 3 tsp pomegranate molasses 2 tsp maple syrup 1 Tbsp extra virgin olive oil Salt, to taste Ground black pepper, to taste

Cook the freekeh according to the instructions on the packaging. Set aside to cool.

FLATBREAD

6SULQNOHZLWKPRUHVHDVDOWŶDNHVDQGVHUYHZDUPZLWKWKH tabbouleh.

1

JR] *UHHN\RJKXUW 140 g (5 oz) wholemeal VSHOWŶRXUPRUHIRU dusting 1 /2 tsp ground coriander 11/2 tsp baking powder 1 /2WVSVHDVDOWŶDNHV 5 g (1/6 oz) coriander leaves Vegetable oil, as needed

92

Place the cooled freekeh in a bowl with the parsley, mint, spring onions, cucumber and pomegranate seeds. Mix gently. Place the lemon juice, pomegranate molasses, maple syrup and olive oil in a small bowl. Mix well, then pour over the freekeh mixture and combine gently. Season to taste with salt and pepper. Set aside. 3UHSDUHWKHŶDWEUHDG3ODFHWKH\RJKXUWŶRXUJURXQGFRULDQGHU baking powder and salt in a mixing bowl and mix to combine. Add the coriander leaves and gently mix through. 7XUQWKHGRXJKRXWRQWRDOLJKWO\ŶRXUHGZRUNVXUIDFHDQGGLYLGH into 6 portions, each about 55 g (2 oz). Roll each portion into a 0.3-cm (1/10-in) thick round, lightly GXVWLQJZLWKH[WUDŶRXUWRVWRSLWIURPVWLFNLQJ Heat a non-stick frying pan or grill pan over medium heat. Brush ZLWKRLODQGFRRNŶDWEUHDGLQGLYLGXDOO\IRUŎPLQXWHVRQHDFK side, until golden brown and cooked through.

94

FRAGRANT MANGO AND BASIL SOBA NOODLES WITH CRISPY TEMPEH Serves 6

Soba noodles make a great base for both warm and cold salads. This hearty dish is topped with sweet mango, Indonesian tempeh sambal and a dressing that was inspired by Yotam 2WWROHQJKL WKH FKHI ZKR PDGH YHJHWDEOHV FKLF 7KLV PDLQ PHDO VDODG LV D WUXH FURZG pleaser and a huge hit with students attending our Sassy Salads class.

INGREDIENTS

METHOD

JR] JUHHQWHDVRED noodles 1 large ripe mango 1 /2 medium red onion 20 g (2/3 oz) basil leaves 20 g (2/3 oz) coriander leaves 4 Tbsp vegetable oil 400 g (141/3 oz) tempeh, cut into small rectangles 2 Tbsp Indonesian sweet soy sauce (kecap manis) 4 Tbsp sweet chilli sauce

Cook the noodles according to the instructions on the packaging, then rinse under cold running water and drain well. Set aside.

DRESSING

100 ml (31/2ŶR] ULFH vinegar 35 g (11/4 oz) sugar 1 /2 tsp salt 2 cloves garlic, peeled and crushed UHGFKLOOLŵQHO\FKRSSHG 2 tsp toasted sesame oil 1 lime, grated for zest, juice extracted

Prepare the dressing. Place the rice vinegar, sugar and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar is dissolved. Remove from the heat and add the garlic, chilli and sesame oil. Set aside to cool, then add the lime zest and juice. Peel and cut the mango into small cubes. 3HHOWKHRQLRQDQGVOLFHŵQHO\XVLQJDPDQGROLQ Tear the basil and coriander leaves. Place the mango, onion, basil and coriander leaves in a medium bowl. Add the noodles and dressing. Toss gently to mix. Set aside. Heat the oil in a frying pan over medium heat. Add the tempeh and fry until golden. Drain the oil from the pan, then add the sweet soy sauce to coat the tempeh. Fry for a minute, then add the chilli sauce and cook for another minute until caramelised. Remove and set aside to cool slightly. Arrange the tossed noodles on serving plates and top with the crispy tempeh.

95

FET TUCCINE CARBONARA, ROMAN-ST YLE 6HUYHV

7KHUHLVQRWKLQJTXLWHDVVDWLVI\LQJDVKRPHPDGHSDVWD)ROORZWKLVUHFLSHFDUHIXOO\DQG once your pasta is made, this authentic Roman carbonara can be on the table in 10 minutes. The key to success is to remove the pan from the heat and work quickly to toss the cooked fettuccine, so the sauce remains rich and creamy, and the eggs don't scramble.

INGREDIENTS

METHOD

PASTA DOUGH

3UHSDUHWKHSDVWDGRXJK3ODFHWKHŶRXULQDIRRGSURFHVVRU and with the motor running, slowly add the eggs and egg yolks, followed by the olive oil. At this point, some water (up to 1 Tbsp) may be added if the mixture is too dry.

500 g (1 lb 11/2R] SODLQŶRXU 2 whole eggs 150 g (51/3 oz) egg yolks 2 Tbsp olive oil Water, as needed 6HPROLQDŶRXUDVQHHGHG CARBONARA SAUCE

6 eggs 150 g (51/3 oz) ParmigianoReggiano, grated 150 g (51/3 oz) Pecorino, grated Cracked black pepper, to taste 1 Tbsp olive oil 300 g (11 oz) pancetta, cut into thin strips

Pour the mixture out onto a work surface and knead with your hands until it is well combined. Continue kneading until the dough is shiny and elastic. Cover with plastic wrap and set aside to rest for 30 minutes. Divide the dough into 2 portions. Working with 1 portion of dough at a time, put the dough through the largest slot in the pasta machine 3 times. Continue to roll the sheet once through the decreasing sizes until the desired thickness is achieved. You will need to dust the dough generously ZLWKVHPROLQDŶRXURIWHQWRDYRLGLWVWLFNLQJWRWKHPDFKLQH Once the pasta sheets are very thin but not translucent, trim both ends of the sheets, then cut each sheet in half. You should get 4 sheets, each 50–60-cm (12–16-in) long. Pass the sheets through the fettuccine cutter and sprinkle with VHPROLQDŶRXU Bring a large pot of lightly salted water to a boil and blanch the fettuccine for 2–3 minutes until al dente. Drain well. Prepare the carbonara sauce. Crack the eggs into a small bowl and mix with the cheeses and a generous amount of black pepper. Set aside. Heat the olive oil in a large frying pan over medium heat. Add the pancetta and sauté until brown. Do not allow it to become too crispy. Add the blanched fettuccine followed by the egg mixture and toss quickly. The residual heat from the pan should be enough to cook the egg without it becoming too dry. Plate the pasta and serve immediately.

96



MUSHROOM AND HERB RAVIOLI WITH MUSHROOM TEA AND GARLIC CRUMB 6HUYHV

You may have noticed that mushrooms have featured regularly in this book. We love these ŶHVK\IXQJLIRUWKHLUP\ULDGRILQWHUHVWLQJVKDSHVWH[WXUHVFRORXUVŶDYRXUVDQGRIFRXUVH KHDOWKEHQHŵWV7KLVLPSUHVVLYHUDYLROLSDVWDSD\VWULEXWHWRWKHPLJKW\PXVKURRPLQDOOLWV glory, and it will not fail to excite the eyes and palate of even the most discerning guest.

INGREDIENTS

METHOD

1 portion pasta dough, rolled out into 4 sheets (page 96) 3ODLQŶRXUDVQHHGHG 1 egg, beaten

3UHSDUHWKHPXVKURRPŵOOLQJ&OHDQWKHPXVKURRPVZLWKDGDPS paper towel, then chop roughly using a food processor. Do this in batches.

MUSHROOM FILLING

600 g (1 lb 51/3 oz) mixed mushrooms such as shiitake, Swiss brown and oyster 4 Tbsp butter 3 shallots, peeled and minced 6 cloves garlic, peeled chopped 5 sprigs thyme, leaves picked POŶR] UHGZLQH 1 Tbsp Worcestershire sauce 30 g (1 oz) Parmesan cheese, freshly grated 3 sprigs Italian parsley, chopped



Melt the butter in a large frying pan over medium heat. Add the chopped mushrooms and cook for 5 minutes. Add the shallots, garlic and thyme and sauté for 10–12 minutes, or until the mixture is dry. Add the red wine and Worcestershire sauce and cook until evaporated. Add the Parmesan cheese and Italian parsley and mix well. Transfer to a tray and spread the mixture out. Place in the refrigerator to cool until needed. Prepare the pasta dough and roll it out into 4 sheets according to the instructions on page 96. 6SUHDGDVKHHWRISDVWDRXWRQDOLJKWO\ŶRXUHGZRUNVXUIDFH Brush the top lightly with beaten egg, then spoon mounds RIŵOOLQJDERXW7EVS DORQJWKHWRSKDOIRIWKHSDVWDVKHHW keeping the mounds about 5 cm (2 in) apart. Fold the pasta VKHHWLQKDOIVRWKHPRXQGVRIPXVKURRPŵOOLQJDUHFRYHUHG Press around the mounds and make sure there is no air trapped inside. Cut the ravioli to your desired shape using a cookie cutter. We suggest using a 5-cm (2-in) round cutter. Repeat for the remaining sheets of pasta. Boil a large pot of lightly salted water and cook the ravioli for 3 minutes. Drain well and set aside.

GARLIC CRUMB

Olive oil, as needed 5 cloves garlic, peeled and ŵQHO\FKRSSHG 20 g (2/3 oz) panko (breadcrumbs) 1 lemon, grated for zest MUSHROOM TEA

250 g (9 oz) Swiss brown mushrooms 150 g (51/3 oz) shiitake mushrooms 150 g (51/3 oz) oyster mushrooms 100 ml (31/2ŶR] ROLYHRLO 150 g (51/3 oz) leek, sliced 1 bulb garlic, cut across in half 1 large bay leaf 5 sprigs thyme, leaves picked 50 g (13/4 oz) dried porcini mushrooms OLWUHVŶR] ZDWHU 21/2WVSVHDVDOWŶDNHV

Prepare the garlic crumb. Heat a good dash of olive oil in a small frying pan over low heat. Add the garlic and sauté until golden. Add the panko and repeat to cook until golden. Add the lemon zest and mix well. Remove from the heat and set aside until needed. Prepare the mushroom tea. Clean the fresh mushrooms with a damp paper towel and roughly chop. Heat the olive oil in a large saucepan over medium heat. Add the leek, garlic, bay leaf and thyme and sauté until the leek starts to caramelise. Add the chopped mushrooms and dried porcini and sauté, stirring constantly, to allow the mushrooms to sweat down and soften. Add the water and bring to a boil. Turn down the heat to low and cover the pan with a lid. Let it simmer gently for at least 1 hour, or 3–4 hours, if time permits. Strain the mushroom tea through a muslin cloth. Ladle the mushroom tea into serving bowls. Add the ravioli and top with garlic crumb. Garnish as desired.

99

100

101

PUMPKIN TORTELLINI WITH HAZELNUT AND SAGE BEURRE NOISET TE 6HUYHV

-HQQDFRQGXFWVRXUSDVWDPDNLQJPDVWHUFODVVHVDQGWKH\KDYHEHHQHYHUSRSXODUDPRQJ KRPHFRRNVDQGFRUSRUDWLRQVIRUWHDPEXLOGLQJH[HUFLVHV6KHPDVWHUHGWKHDUWRISDVWD making under Italian chef Paolo Pancotti in New Zealand and she remains forever grateful IRUKLVPHQWRUVKLS3XPSNLQWRUWHOOLQLLVDQDOOWLPHFODVVLF3DLUHGZLWKWKLVEHXUUHQRLVHWWH it is a match made in heaven.

INGREDIENTS

METHOD

1 portion pasta dough, rolled out into 4 sheets (page 96) 1 egg, beaten 6HPROLQDŶRXUDVQHHGHG 60 g (21/4 oz) hazelnuts, roughly chopped A handful of Italian parsley, chopped

3UHSDUHWKHŵOOLQJDGD\DKHDG3UHKHDWWKHRYHQWRr& (350°F). Cut the pumpkin into medium-sized wedges and place in a roasting pan. Drizzle with olive oil and roast for 25 minutes, or until cooked and tender. Set aside to cool.

FILLING

450 g (1 lb) pumpkin Olive oil, as needed 150 g (5 oz) ricotta or feta cheese 120 g (41/3 oz) Parmesan cheese, grated 1 / tsp ground nutmeg Salt, to taste Ground black pepper, to taste SAUCE

300 g (11 oz) butter 1 /2 lemon, juice extracted 6 sprigs sage, leaves picked

Place the cooled pumpkin in a food processor and blend into a purée. Line a strainer with muslin cloth and place in a big bowl. Pour the pumpkin purée into the lined strainer. Bring the edges of the cloth up and tie tightly. Refrigerate overnight to drain. The next day, unwrap the pumpkin purée and place in a bowl with the ricotta or feta cheese and Parmesan cheese. And the ground nutmeg and mix well. Season to taste with salt and pepper. Spoon into a piping bag. Prepare the pasta dough and roll it out into 4 sheets according to the instructions on page 96. Spread a sheet of pasta out on a work surface lightly dusted with VHPROLQDŶRXU&XWRXWFLUFOHVXVLQJDQFPLQ URXQGFXWWHU Pipe 1 Tbsp pumpkin mixture on one side of a circle, avoiding the edge. Brush some beaten egg around the edge and fold LQWRDVHPLFLUFOH3LQFKWKHHGJHVWRVHDO8VLQJ\RXUOLWWOHŵQJHU lightly press into the middle of the parcel and bring the two SRLQWHGHGJHVWRJHWKHUDURXQG\RXUŵQJHU3LQFKWRMRLQ6HWWKH WRUWHOOLQLDVLGHRQDFOHDQVXUIDFHZLWKSOHQW\RIVHPROLQDŶRXUVR they don't stick. Repeat for all the dough circles. Repeat for the remaining sheets of pasta. Boil a large pot of lightly salted water and cook the tortellini for 3 minutes. Drain well and set aside. Prepare the sauce. Place the butter in a small saucepan over medium heat and cook for 3–5 minutes, or until the milk solids turn brown. Add the lime juice and sage leaves and fry lightly. Add the tortellini and mix gently. Serve topped with hazelnuts and Italian parsley.

102

103

104

CAVOLO NERO, ORANGE, HAZELNUT, FETA AND QUINOA SAL AD Serves 6

Helen conceptualised this salad while enjoying the sun with a glass of rosé and a simple YHJHWDEOHSODWWHULQDVPDOOPDUNHWWRZQLQ6LFLO\,W VIXOORIVXPPHUFLWUXVŶDYRXUVDVZHOO as iron and protein. We recommend you make trays of the kale chips so you can continue to VQDFNRQWKHPZHOODIWHUWKHVDODGKDVJRQH.LGVORYHWKHPWRR

INGREDIENTS

METHOD

JR] TXLQRDULQVHG 1 bunch cavolo nero or kale Olive oil, as needed Salt, as needed 2 oranges, segmented 100 g (31/2 oz) feta cheese, crumbled J4/5 oz) hazelnuts, toasted 1 /2 pomegranate, peeled and seeds separated

%ULQJPOŶR] ZDWHUWRDERLOLQDPHGLXPVDXFHSDQ Add the quinoa and let the water return to the boil. Lower the heat and simmer for 12–15 minutes, or until the quinoa is translucent and al dente. Pour into a strainer and rinse under cold running water. Set aside to cool.

ORANGE AND MISO DRESSING

11/2 Tbsp miso 11/2 Tbsp sesame oil 1 /2 clove garlic, peeled and crushed 2-cm (3/4-in) knob ginger, SHHOHGDQGŵQHO\JUDWHG 1 /2 Tbsp maple syrup 4 Tbsp freshly squeezed orange juice

Prepare the cavolo nero. Preheat the oven to 160°C (325°F). Carefully remove the midrib of all the leaves using a sharp knife. Divide the lot of leaves into 2 portions. Rub 1 portion of the leaves lightly with olive oil, then cut or tear them into bite-sized pieces. Place on a lined baking tray and sprinkle with salt. Place in the middle rack of the oven. Bake for PLQXWHVWKHQŶLSWKHOHDYHVRYHUDQGEDNHIRUDQRWKHU PLQXWHVXQWLOWKHOHDYHVDUHGU\DQGFULVS\ Blanch the other portion of leaves in boiling water for 3 minutes, then drain and place into an ice bath to cool. Drain and pat dry with paper towels. Cut into 5-cm (2-in) pieces. Prepare the dressing. Place all the ingredients in a bowl and whisk until well combined. Set aside. Place the quinoa, orange segments, blanched cavolo nero, most of the feta cheese, most of the hazelnuts and most of the pomegranate seeds in a large bowl. Add the dressing and carefully fold through. Arrange on a large serving plate. Top with the remaining feta cheese, hazelnuts and pomegranate seeds. Finish with the crunchy cavolo nero pieces.

105

ROASTED BROCCOLI, PUY LENTIL AND HALLOUMI SAL AD Serves 6

5RDVWLQJEURFFROLDQGFDXOLŶRZHUEULQJVRXWGHHSFRPSOH[ŶDYRXUVDVWKHGU\KHDWKHOSV to caramelise and sweeten the vegetables. Combine this with salty halloumi cheese and a base of peppery French lentils and you have a delicious and hearty salad that can easily double as a vegetarian main meal.

INGREDIENTS

METHOD

500 g (1 lb 1 /2 oz) broccoli, FXWLQWRŶRUHWV JR] FDXOLŶRZHU FXWLQWRŶRUHWV 5 large cloves garlic, peeled and crushed POŶR] H[WUDYLUJLQ olive oil 2 tsp sumac Sea salt, to taste Ground black pepper, to taste OLWUHŶR] YHJHWDEOH stock 250 g (9 oz) Puy lentils 1 bay leaf 2 lemons 50 g (13/4 oz) Italian parsley, chopped 20 g (2/3 oz) mint leaves, roughly torn J2/3 oz) walnuts, toasted 250 g (9 oz) halloumi cheese

Preheat the oven to 220°C (440°F). Line a roasting pan with baking paper.

1

106

3ODFHWKHEURFFROLFDXOLŶRZHUDQGJDUOLFRQWKHSUHSDUHG roasting pan and drizzle with half the olive oil. Sprinkle with sumac, salt and pepper. Roast for 20–25 minutes, until the vegetables are caramelised. In the meantime, place the vegetable stock in a large pot and bring to a boil. Add the lentils and bay leaf and lower the heat. Let it simmer for 20 minutes, until the lentils are tender and al dente. Drain and place the lentils in a large bowl. Discard the bay leaf. Remove the roasted garlic from the roasting pan and mash it. Place in a bowl. Squeeze the lemons into the bowl and add 2 Tbsp olive oil. Whisk well, then drizzle this mixture over the hot lentils and toss. Add the roasted vegetables, parsley, mint and walnuts. Place the remaining oil in a grilling pan over medium heat. Add the halloumi, turning once after 3–5 minutes. Add the halloumi to the salad and serve warm.



Fish & Seafood

SALMON TARTARE Serves 6

6DOPRQ WDUWDUH LV D ORYHO\ HOHJDQW DSSHWLVHU ZLWK GHOLFDWH ŶDYRXUV ,W LV OLJKW KHDOWK\ DQG HDV\ WR SUHSDUH DQG ZKHQ SODWHG OLNH WKLV VR YHU\ SUHWW\:H XVH VXVKLJUDGH VDOPRQ WR maintain the highest quality and freshness.

INGREDIENTS

METHOD

550 g (1 lb 31/2 oz) sushigrade salmon 1 shallot, peeled and diced J1/4 oz) Italian parsley, chopped 2 tsp capers 4 g (1/ oz) coriander leaves, chopped 1 tsp Tabasco sauce 30 g (1 oz) salmon roe 1 / tsp Espelette pepper Salt, to taste Ground black pepper, to taste 3 quail eggs 1 portion crostini (page 13)

Cut the salmon into 0.5-cm (1/4-in) cubes. Place in a mixing bowl.

TARTAR SAUCE

3 Tbsp grapeseed oil 1 egg yolk 20 g (2/3 oz) Dijon mustard 2 Tbsp ketchup 1 /4 tsp Worcestershire sauce

110

Combine the ingredients for the tartar sauce in a small bowl and mix well. Add to the salmon. Add the shallot, parsley, capers, coriander leaves, Tabasco, salmon roe and Espelette pepper to the bowl and toss. Season to taste with salt and pepper. Prepare the quail eggs. Boil a small pot of water and add the eggs. Cook for 2 minutes 10 seconds, then remove with a slotted spoon and plunge immediately into iced water to stop the cooking process. Allow the eggs to cool for 5–10 minutes before peeling in the water. Slice in half using a sharp knife. Arrange the salmon tartare on a large serving plate and top with the quail eggs. Garnish as desired and serve with crostini.

111

MURCIA-ST YLE CL AMS Serves 6

Popularly served in coastal areas around Spain, this dish features fresh clams bathed in D FRORXUIXO DQG WDVW\ VDXFH PDGH ZLWK ZKLWH ZLQH JDUOLF RQLRQV DQG FKLOOLHV (QMR\ ZLWK generous slices of grilled crusty sourdough to soak up the sauce.

INGREDIENTS

METHOD

1 kg (2 lb 3 oz) fresh clams POŶR] ROLYHRLO 1 large white onion, peeled and sliced FORYHVJDUOLFSHHOHGDQG sliced 7EVSSODLQŶRXU 2 Tbsp ground paprika 200 ml (63/4ŶR] ZKLWHZLQH 7EVSUHGSHSSHUŶDNHV Salt, to taste Ground white pepper, to taste A handful of chopped Italian parsley A loaf of sourdough or baguette, sliced

Inspect the clams to make sure that they are all closed. Discard any that are open. Scrub the clams, if necessary, under cold running water. Rinse well. Heat the olive oil in a large saucepan over medium heat. Sauté the onion until it is translucent, then add the sliced garlic and clams. $GGWKHŶRXUDQGJURXQGSDSULNDDQGPL[ZHOO Add the white wine, while stirring, and let it reduce by half. $GGWKHUHGSHSSHUŶDNHVWKHQVHDVRQWRWDVWHZLWKVDOW and pepper. Cover the saucepan and cook for 4–5 minutes until the clams are all open. Discard any that do not open. Transfer to a serving bowl and sprinkle with parsley. Serve immediately with slices of fresh or toasted sourdough or baguette.

113

SEARED SCALLOPS IN HOT AND SOUR BROTH Serves 6

Variations of hot and sour broth feature across Asia and are often served to wake the palate. /DGOHG RYHU ODUJH SDQVHDUHG VFDOORSV WKLV ZDUPLQJ GLVK PDNHV D VWXQQLQJ VWDUWHU 7KH spicy and sour Thai broth can be made ahead without the seasoning, then frozen. It also JRHVZHOOZLWKRWKHUŵVKDQGVHDIRRG

INGREDIENTS

METHOD

Vegetable oil, as needed ODUJHVFDOORSV A pinch of salt A pinch of ground white pepper 1 Tbsp butter

Prepare the broth. Place a small amount of oil in a saucepan over medium heat and sweat the shallots until softened. Add the lemongrass, ginger and garlic and allow to cook for 1–2 minutes without browning.

BROTH

Vegetable oil, as needed VKDOORWVSHHOHGDQGŵQHO\ diced 3 stalks lemongrass, white SDUWRQO\ŵQHO\VOLFHG 4-cm (11/2-in) knob ginger, peeled and grated 2 cloves garlic, peeled and smashed 2 red chillies, sliced OLWUHŶR] FKLFNHQVWRFN Fish sauce, to taste 1 large lime, juice extracted Sugar, to taste GARNISHING

1 spring onion, shredded and placed in iced water A handful of coriander leaves

114

Add the chillies and chicken stock and bring to a boil, then lower the heat to a gentle simmer. Allow to simmer for 10–15 minutes IRUWKHŶDYRXUVWRGHYHORS7DVWHDQGDGMXVWZLWKDGDVKRIŵVK VDXFHDQGOLPHMXLFHWKHQWDVWHDJDLQDQGEDODQFHWKHŶDYRXU ZLWKPRUHŵVKVDXFHDQGVXJDULIQHHGHG.HHSWKHEURWKZDUP Heat a small amount of oil in a frying pan over medium heat. Season the scallops with salt and pepper and add to the pan. Cook until the scallops are a nice golden colour. This will take 1–11/2 minutes depending on the size of the scallops. Turn the scallops over and add the butter to the pan. Spoon the PHOWHGEXWWHURYHUWKHVFDOORSVEULHŶ\5HPRYHDQGGUDLQRQ paper towels. Arrange the scallops in a deep serving dish. Top with shredded spring onion and coriander. Ladle the hot broth over and serve.

116

CEREAL PRAWNS Serves 6

We invited Singaporean chef, Lee Kwok Meng, to teach this quintessential local favourite after trying the dish in Chinese restaurants. It has an addictive combination of succulent prawns and fragrant, crunchy cereal. Meng's version is sweet and spicy. Feel free to take up the heat a notch by adding bird's eye chillies.

INGREDIENTS

METHOD

1 kg (2 lb 3 oz) king prawns OLWUHŶR] YHJHWDEOHRLO

%XWWHUŶ\WKHSUDZQVE\FXWWLQJGRZQWKHEDFNZLWKDVKDUSNQLIH Remove the shell and green intestinal tract. Keep the tail and head intact. Rinse.

MARINADE

3 Tbsp light soy sauce 1 tsp sugar 2 egg whites, lightly beaten 1 tsp sesame oil 7EVSFRUQŶRXU 2 Tbsp custard powder CEREAL

100 g (31/2 oz) butter 30 g (1 oz) curry leaves, stems removed ELUG VH\HFKLOOLHVŵQHO\ sliced 2 egg yolks 100 g (31/2 oz) cereal drink mix (Nestum) 2 Tbsp sugar 1 /4 tsp salt

Combine the ingredients for the marinade in a bowl. Add the prawns and mix well. Set aside to marinate for 10 minutes. Heat the oil in a wok over high heat. Lower the prawns gently into the hot oil and deep-fry for 4–5 minutes, until golden brown and cooked through. Remove and drain well on paper towels. Prepare the cereal. Heat the butter in a clean wok over medium heat. Add the curry leaves and chillies and stir-fry until fragrant. Add the egg yolks and stir vigorously until foamy. Add the cereal drink mix, sugar and salt and stir to mix. Add the cooked prawns and toss to coat the prawns with the cereal. Remove to a serving plate and serve hot.



SWEET AND SOUR SNAPPER 6HUYHV

Sweet and sour dishes like this can be found on westernised Chinese menus all over WKHZRUOG$QGZLWKJRRGUHDVRQŏWKH\DUHVRWDVW\:HPDNHRXUYHUVLRQZLWKVQDSSHU EXW\RXFDQFKDQJHLWXSE\UHSODFLQJWKHŵVKZLWKSRUNFKLFNHQRUHYHQWRIX

INGREDIENTS

METHOD

1.2 kg (2 lb 11 oz) snapper ŵOOHW 1 tsp salt 7EVSWDSLRFDŶRXU 4 eggs, beaten OLWUHŶR] YHJHWDEOHRLO 3ODLQŶRXUDVQHHGHG

&XWWKHŵVKLQWRELWHVL]HGSLHFHV3ODFHLQDERZODQGDGGWKH VDOWWDSLRFDŶRXUDQGHJJV0L[ZHOO&RYHUDQGVHWDVLGHWR marinate for 1 hour.

SAUCE

Prepare the sauce. Using the same wok, reheat the oil and add the capsicums, cucumber, tomatoes, pineapple and onion. Fry for about 10 seconds, then remove and set aside.

3 small capsicums (green, red and yellow), cored and cut into bite-sized pieces 1 medium cucumber, cut into wedges 4 small tomatoes, cut into wedges JR] SLQHDSSOHFXW into cubes 1 large yellow onion, peeled and cut into wedges 4 cloves garlic, peeled and ŵQHO\FKRSSHG POŶR] NHWFKXS 4 Tbsp white vinegar 4 Tbsp oyster sauce 4 Tbsp light soy sauce 4 tsp Worcestershire sauce 4 tsp sesame oil 4 tsp Chinese cooking wine 150 g (51/3 oz) sugar Salt, to taste WVSFRUQŶRXUPL[HGZLWK WVSZDWHU



Heat the oil in a wok over high heat. &RDWWKHŵVKZLWKSODLQŶRXUDQGORZHUJHQWO\LQWRWKHKRWRLO Deep-fry until golden brown and cooked through. Remove and drain well on paper towels.

Drain all but 2 Tbsp oil from the wok and reheat over medium heat. Add the garlic and stir-fry until fragrant. Add the remaining ingredients for the sauce, except the FRUQŶRXUPL[WXUHDQGFRRNRQPHGLXPKLJKKHDWIRUPLQXWHV $GGWKHFRUQŶRXUPL[WXUHDQGVWLUWRWKLFNHQWKHVDXFH 5HWXUQWKHIULHGŵVKDQGYHJHWDEOHVWRWKHZRNDQGWRVVWRFRDW Transfer to a serving dish and serve hot.

119

120

FRIED SEA BASS WITH THREE-FL AVOUR SAUCE Serves 6

After we conducted a baking class at Thai chef, Ian Kittichai's, cooking school in Bangkok, the favour was reciprocated when Ian joined us in Singapore and shared one of his signature GLVKHVDWRXUFRRNLQJVFKRRO:KDWDUHWKHWKUHHŶDYRXUV"6ZHHWVRXUDQGWDQJ\

INGREDIENTS

METHOD

1 sea bass, about 1.5 kg (3 lb 41/2 oz) Salt, as needed 50 g (13/4R] FRUQŶRXU OLWUHŶR] YHJHWDEOHRLO

&OHDQWKHŵVKDQGSDWGU\6HDVRQZLWKVDOWDQGGXVWOLJKWO\ZLWK FRUQŶRXU

SAUCE

Prepare the sauce. Drain all but 1 Tbsp oil from the pan and reheat over medium heat.

30 g (1 oz) garlic, peeled DQGŵQHO\FKRSSHG 30 g (1 oz) shallots, peeled DQGŵQHO\FKRSSHG JR] UHGFKLOOLHVŵQHO\ chopped 50 g (13/4 oz) sugar 100 ml (31/2ŶR] 6ULUDFKD sauce 1 Tbsp oyster sauce 3 Tbsp tamarind juice WVSŵVKVDXFH

Heat the oil in a large frying pan over high heat. Carefully lower WKHŵVKLQWRWKHKRWRLODQGGHHSIU\XQWLOJROGHQEURZQ5HPRYH and drain well on paper towels.

Add the garlic, shallots and chillies and sauté until golden brown. Add the sugar, Sriracha sauce, oyster sauce, tamarind juice and ŵVKVDXFHDQGPL[/RZHUWKHKHDWDQGVLPPHUIRUDERXW 5 minutes, or until the sauce is thickened. Remove from the heat. 3ODFHWKHŵVKRQDODUJHVHUYLQJSODWH6SRRQWKHVDXFHRYHUDQG ŵQLVKZLWKFULVS\IULHGVKDOORWVVSULQJRQLRQFKLOOLHVDQGZHGJHV of lime.

GARNISHING

1 Tbsp crispy fried shallots VSULQJRQLRQŵQHO\VOLFHG 1 small red chilli, sliced 1 lime, cut into wedges

121

BAKED SALMON WITH FRESH HERBS 6HUYHV

'XULQJ RXU KRXU EDNLQJ FODVVHV ZH DOZD\V SURYLGH D FUDFNLQJ OXQFK ZKLFK VRPHWLPHV includes this baked salmon. And when we do, we are typically asked to share the recipe DVLWLVVXSHUVLPSOHWRGRIHHGVWKHPDVVHVDQGJRHVUHDOO\ZHOOZLWKVDODGVDQGDVOLFHRI 'DQLVKUXJEUºG

INGREDIENTS

METHOD

1.5 kg (3 lb 4 /2 oz) side of salmon, skin on 1 Tbsp sea salt 1 Tbsp ground black pepper 1 lemon, cut into wedges

Preheat the oven to 200°C (400°F). Line a roasting pan with baking paper.

1

HERB MIXTURE

EXQFKFKLYHVŵQHO\ chopped EXQFKGLOOŵQHO\FKRSSHG 1 lemon, grated for zest 1 portion garlic crumb (page 99)

122

Place the salmon on the prepared baking tray and season well with salt and pepper. Place in the oven and bake for 20–30 minutes. The salmon should be nice and pink inside. Leave to cool slightly. Prepare the herb mixture. Place the chives, dill, lemon zest and garlic crumb in a bowl. Mix well. Transfer the baked salmon to a serving plate and top with the herb mixture. Serve with lemon wedges on the side.

PAN-SEARED BARRAMUNDI FILLET WITH HARISSA AND RAITA Serves 6

This dish is a match made in heaven. Aussie chef Peter Rollinson enjoys working with clean, ORFDOO\VRXUFHG SURGXFH DQG IRU WKLV GLVK KH SDLUHG ORFDO SURGXFH ZLWK ORFDOO\IDUPHG barramundi from our friends at Kühlbarra. Although simple, this dish tastes amazing, and lets the produce shine.

INGREDIENTS

METHOD

EDUUDPXQGLŵOOHWVHDFK 150 g (51/3 oz) A pinch of salt A pinch of ground black pepper Olive oil, as needed

Start by preparing the harissa. Place all the ingredients in a EOHQGHUDQGSURFHVVLQWRDŵQHSDVWH6HWDVLGH

HARISSA

Season the skin of the barramundi with salt and pepper and set aside for 5 minutes. The salt will draw the moisture out for a crispier skin.

JR] ODUJHUHG chillies, deseeded 4 cloves garlic, peeled 2 tsp cumin seeds, toasted 2 tsp caraway seeds, toasted 1 /2 tsp sea salt RAITA

250 g (9 oz) Greek yoghurt 1 medium cucumber, grated 2 limes, juice extracted A pinch of sea salt

Prepare the raita. Mix the yoghurt, grated cucumber and lime juice in a bowl. Season with salt and set aside. Preheat the oven to 200°C (400°F).

Heat 1 Tbsp olive oil in a non-stick ovenproof pan over medium KHDW$GGWKHŵVKVNLQVLGHGRZQDQGOHWLWFRRNXQWLOWKHHGJHV are golden brown and the skin is golden brown and crispy. 7XUQWKHŵVKRYHUDQGSODFHWKHSDQLQWRWKHRYHQIRUPLQXWHV To serve, smear some harissa on each serving plate. Arrange a EDUUDPXQGLŵOOHWRQWKHKDULVVDDQGWRSZLWKVRPHUDLWD

125

Meat & Poultry

CL ASSIC BEEF CARPACCIO 6HUYHVŎ

Beef carpaccio is perfect as an appetiser when entertaining. This dish looks and tastes like LW VFRPHVWUDLJKWIURPDQ,WDOLDQUHVWDXUDQW\HWLWLVVRHDV\WRSUHSDUH'RQ WEHLQWLPLGDWHG E\WKHUDZEHHIŏWKHWULFNLVWRUROOLWWLJKWO\LQSODVWLFZUDSDQGIUHH]HLWVOLJKWO\VRLWLVHDV\ WRVOLFHSDSHUWKLQ$KLQWRIWUXIŶHRLOWDNHVLWWRWKHQH[WOHYHO

INGREDIENTS

METHOD

JR] IUHVKEHHIŵOOHW trimmed 7EVSWUXIŶHRLO Sea salt, to taste Freshly ground black pepper, to taste 1 Tbsp pine nuts, toasted 20 g (2/3 oz) capers VWDONVFKLYHVŵQHO\VOLFHG 10 g (1/3 oz) Parmesan cheese, shaved A handful of rocket leaves 1 lemon, cut into wedges

3ODFHWKHEHHIŵOOHWRQDVKHHWRISODVWLFZUDSDQGUROOLWLQWRD cylindrical shape. Wrap it tightly and place in the freezer for at least 30 minutes. This will make it easier to slice.



Using a sharp knife, slice the chilled beef very thinly. Alternatively, slice the beef as thinly as you can, then place it EHWZHHQVKHHWVRISODVWLFZUDSDQGJHQWO\ŶDWWHQRXWXVLQJD rolling pin. $UUDQJHWKHEHHIRQDVHUYLQJSODWHDQGEUXVKZLWKWUXIŶHRLO Season well with sea salt and freshly ground pepper. Sprinkle with pine nuts, capers, chives and Parmesan cheese. Finish with rocket leaves and lemon wedges.

129

130

BEEF BOURGUIGNON Serves 6

6UL /DQNDQERUQ DQG )UHQFKWUDLQHG FKHI 5RVKLQL 'KDUPDSDOD VKLQHV ZKHQ FRRNLQJ authentic French cuisine. Her recipe for beef bourguignon is rich and full of braised beef DQG VORZFRRNHG YHJHWDEOHV 7KH SUHSDUDWLRQ WLPH IRU WKLV GLVK LV FRQVLGHUDEOH EXW LW LV well worth the effort.

INGREDIENTS

METHOD

1.5 kg (3 lb 4 /2 oz) chuck beef, cut into cubes 150 g (51/3R] SODLQŶRXU Salt, as needed Ground black pepper, as needed JR] EDFRQFXWLQWR matchsticks 150 g (51/3 oz) button mushrooms JR] EXWWHU JR] VKDOORWVSHHOHG 1 Tbsp sugar 1–2 Tbsp water 2 Tbsp chopped Italian parsley

Marinate the beef for at least 2 hours or overnight, if time permits. Place all the ingredients for the marinade in a large bowl. Add the beef and mix well. Cover and set aside.

1

MARINADE

POŶR] UHGZLQH 3 medium carrots, peeled and chopped 3 stalks celery, chopped 6 cloves garlic 1 bouquet garni (thyme, bay leaves and parsley stalks) 3 Tbsp brandy 3 tsp black peppercorns STOCK

3 tsp tomato paste PO1/3ŶR] EHHI stock

Preheat the oven to 200°C (400°F). Remove the beef from the marinade. Strain the marinade into a medium pot and set the aromatics aside. Bring the marinade to a simmer. 'U\WKHEHHIZHOORQSDSHUWRZHOVWKHQFRDWZLWKŶRXUDQG season with salt and pepper. Set aside. Heat a large ovenproof pan over medium heat and fry the bacon until crisp. Remove and drain on paper towels. Reheat the pan and sear the beef until browned. Remove and set aside. Prepare the stock. Reheat the pan and add the aromatics from the marinade. Add the tomato paste and cook for 10 minutes. Deglaze the pan with the warm marinade. Add the beef and beef stock and bring to a boil. Cover the pan and place in the oven. Braise the beef for 11/2–2 hours, turning it over every 30 minutes, and cooking until the meat is fork-tender. In the meantime, wipe the mushrooms with a damp paper towel and cut into quarters. Heat half the butter in a pan over medium heat. Add the mushrooms and sauté until soft. Season with salt and pepper. Set aside. Heat a clean pan over medium heat. Add the shallots, a pinch of salt, the remaining butter, sugar and water. Cover and cook until the shallots are soft. Remove the beef from the stock and place in a casserole dish. Strain the stock and discard the aromatics. Bring the stock to a boil and simmer over low heat until thick and glossy. Pour over the beef. Top the beef with the bacon, mushrooms and shallots. Garnish with parsley.

131

ROAST BEEF WITH YORKIES AND SALSA VERDE 6HUYHV

Sunday roast is Britain's most iconic dish, and while working in London, Jenna perfected her version of it, complete with light and crispy yorkies. This is her recipe. We serve it with a zingy salsa verde, but you can always make a traditional gravy and serve it with a dollop of horseradish cream.

INGREDIENTS

METHOD

1.5 kg (3 lb 4 /2 oz) beef (sirloin, cube roll or rump) Salt, as needed Ground black pepper, as needed Olive oil, as needed

3UHSDUHWKHEDWWHUIRUWKH\RUNLHV6LIWWKHŶRXULQWRDODUJHERZO and add the salt. Mix well and make a well in the centre. Mix the eggs, milk and water together in another bowl, then add JUDGXDOO\WRWKHŶRXUZKLVNLQJXQWLOWKHEDWWHULVVPRRWK6HW aside for at least 20 minutes or overnight, if time permits.

YORKIES (MAKES 12)

Add 1/2WVSVXQŶRZHURLORUEHHIIDWLQWRHDFKFDYLW\LQDKROH PXIŵQSDQDQGKHDWLQWKHRYHQIRUPLQXWHV6SRRQWKHEDWWHU LQWRWKHSUHSDUHGPXIŵQSDQDQGEDNHIRUPLQXWHVRUXQWLOWKH yorkies are golden, crisp and well-risen. Remove and set aside.

1

125 g (41/2R] SODLQŶRXU 1 tsp salt 2 eggs POŶR] PLON 25 ml (4/5ŶR] ZDWHU 7EVSVXQŶRZHURLORU beef fat SALSA VERDE

2 cloves garlic, peeled J1/2 oz) capers 50 g (13/4 oz) gherkins DQFKRY\ŵOOHWV 30 g (1 oz) Italian parsley 5 g (1/6 oz) basil leaves 5 g (1/6 oz) mint leaves 1 Tbsp Dijon mustard 3 Tbsp red wine vinegar 9 Tbsp olive oil Salt, to taste Ground black pepper, to taste

132

Preheat the oven 220ºC (425°F).

Increase the oven temperature to 230ºC (450°F). Season the beef well with salt and pepper. Heat some olive oil in an ovenproof frying pan over mediumhigh heat. Add the beef and sear on all sides. Place the pan in the oven and roast the beef for 30 minutes. Remove from the oven and wrap the beef in aluminium foil. Place on a wire rack and set aside to rest for 10 minutes. Prepare the salsa verde. Place the garlic, capers, gherkins and DQFKRY\ŵOOHWVLQDIRRGSURFHVVRUDQGFKRSŵQHO\7UDQVIHUWRD ERZO&KRSWKHSDUVOH\EDVLODQGPLQWŵQHO\E\KDQGWKHQDGG to the bowl. Add the mustard, red wine vinegar and olive oil. Mix well and season to taste with salt and pepper. Unwrap the beef and slice. Serve with the yorkies and salsa verde.

133

134

SUMAC AND MAPLE-GL AZED LEG OF L AMB Serves 6

Sheep are ubiquitous to New Zealand and it has been estimated that there are 10 sheep WRHYHU\.LZL,W VQRZRQGHUWKHQWKDW'HDQDQG-HQQDNQRZODPEURDVWVOLNHWKHEDFNRI WKHLUKDQGV,QWKLVUHFLSHWKHLUXVHRIVXPDFDVDVHDVRQLQJUHDOO\EULQJVRXWWKHŶDYRXURI the lamb.

INGREDIENTS

METHOD

2 kg (4 lb 6 oz) leg of lamb, bone-in Sea salt, as needed Ground black pepper, as needed 2 Tbsp sumac 4 tsp olive oil

Prepare the maple glaze. Place the beef stock, maple syrup, sugar and mustard in a saucepan and bring to a boil. Let it boil IRUŎPLQXWHVXQWLOWKLFNDQGVWLFN\6HWDVLGH

MAPLE GLAZE

POŶR] EHHIVWRFN POŶR] PDSOHV\UXS J4/5 oz) brown sugar 2 Tbsp grain mustard GARNISHING

J2/3 oz) pistachio nuts 1 pomegranate, peeled and seeds separated A handful of micro mint $KDQGIXORIHGLEOHŶRZHUV

Score the skin of the lamb, then season well with salt, pepper and sumac. Place a large frying pan over high heat and heat until it is smoking. Add the olive oil, followed by the lamb, skin-side down. Let it cook until the skin is caramelised and golden in colour. Preheat the oven to 240°C (465°F). Remove the lamb and place skin-side up in an oven dish. Brush with the maple glaze and roast for 30 minutes. Repeat to brush with the maple glaze every 10 minutes until a thermometer inserted into the thickest part of the leg reads 54°C (130°F) for medium rare. Remove and place on a wire rack. Cover with aluminium foil and let rest for 10 minutes. Arrange on a serving plate and garnish with pistachio nuts, SRPHJUDQDWHVHHGVPLFURPLQWDQGHGLEOHŶRZHUV

135

CRISPY PORK BELLY WITH APPLE AND RHUBARB CHUTNEY Serves 6

Jenna often claimed that her mum's roast pork was the best in the world. We took it with a SLQFKRIVDOWXQWLOZHJDYHLWDWU\7KHVHFUHWWRWKHFUDFNOLQJLVWKHRYHUQLJKWVHDVDOWEULQH Paired here with chef Carlos Montobbio's chutney, it will disappear from the table right EHIRUH\RXUH\HV

INGREDIENTS

METHOD

OLWUHVŶR] ZDWHU 160 g (52/3 oz) sea salt ŶDNHV JR] EURZQVXJDU 10 cloves garlic, smashed 1 /3 bunch thyme 1.5 kg (3 lb 41/2 oz) pork belly 7EVSŵQHVDOW 2 medium onions, peeled Water, as needed

Start preparations a day ahead.

APPLE AND RHUBARB CHUTNEY

125 g (41/2 oz) Fuji apples JR] UKXEDUE 20 g (2/3 oz) butter 4 Tbsp sugar 3 Tbsp pomegranate juice 3 tsp apple cider vinegar Salt, to taste

3ODFHOLWUHŶR] ZDWHULQDVDXFHSDQ$GGWKHVHDVDOWŶDNHV brown sugar, garlic and thyme and bring to a boil. Remove from the heat. Add the remaining water and mix well. Place the pork belly in a deep container and add the sea saltbrown sugar solution. Cover and leave to marinate overnight. 3UHKHDWWKHRYHQWRr&r)  Remove the pork from the solution and pat dry using paper WRZHOV&XWVOLWVLQWKHVNLQDQGUXEZLWKŵQHVDOW Cut the onions into 1-cm (1/2-in) thick slices and cover the base RIDURDVWLQJSDQ6LWWKHSRUNRQWKHOD\HURIRQLRQVWKHQŵOOWKH pan with water until it just touches the pork. Place in the oven and roast for 30 minutes. Lower the oven temperature to 160°C (325°F) and roast for another 2 hours. Remove and set aside to cool before slicing. Prepare the chutney. Peel and core the apples. Cut into 0.5-cm (1/4-in) cubes. Cut the rhubarb into 1-cm (1/2-in) thick slices. Melt the butter in a saucepan over medium heat. Add the apples and cook until soft. Remove and set aside to cool. Place the sugar, pomegranate juice and apple cider vinegar in a saucepan and cook, stirring over low heat, until reduced by about a quarter. Add the rhubarb and cook for 5 minutes. Remove from the heat and set aside to cool before folding in the cooked apples. Season to taste with salt. Slice the pork belly and serve the chutney on the side.

136



POMEGRANATE AND APPLE-GL AZED HAM Serves 10–12

There are so many great things about a glazed Christmas ham, but here in Asia, it is not a FRPPRQFXVWRP7RZDUGV&KULVWPDVKRZHYHUZHŵQGWKDWLQWHUHVWLQKDPLVXVXDOO\SLTXHG DQG RXU FODVVHV IHDWXULQJ WKH VHFUHW RI WKLV IHVWLYH (QJOLVK WUDGLWLRQ DUH D VHOORXW7U\ WKLV impressive ham. It is juicy and delicious, and will last for days after the Christmas lights have dimmed.

INGREDIENTS

METHOD

5 kg (11 lb) ham, on the bone, at room temperature 4 apples, peeled and halved POŶR] ZDWHU

3UHKHDWWKHRYHQWR|&r) 

POMEGRANATE AND APPLE GLAZE

Prepare the ham. Use a small knife to remove the rind. Do this by cutting around the bone, 10 cm (4 in) down the ham, then gently OLIWLQJWKHULQGZLWK\RXUŵQJHUV