Apple and Olive Oil Cake

Ingredients
Poaching apple ingredients 250g apples peeled and chopped 1 teaspoon of extra virgin olive oil 250ml verjuice 1 tablespoon of chopped rosemary Cake ingredients 3 eggs separated 125g castor sugar (1/2 now and 1/2 later) 60ml extra virgin olive oil 60ml of poaching liquid (that has cooled down) 75g plain flour 1/2 teaspoon baking powder

Method
Poaching Apples Poach apples till cooked, retain poaching liquid for later. Place poached apples in a buttered dish ± approx. size 20cm - ready for batter mixture. Cake mixture Preheat oven 180C In a bowl beat 3 egg yolks with half the sugar until mixture is pale. In a separate bowl whisk the 3 egg whites and the remaining sugar until they form soft peaks. Back to the egg yolks bowl, sift in flour and baking powder. Add 60mls (cooled) poaching liquid and 60mls of extra virgin olive oil. Slowly fold in whisked egg whites (1/3 at a time) until all is combined. Pour combined mixture over the apples that have already been placed in buttered dish. Bake in 180C oven for 20-25 minutes. It rises a little like a souffle and falls back again. Serve directly from baking dish. Dust with icing sugar (optional)

Apple Oat Crumble

Ingredients
Serves 4 4 apples ± granny smiths 3 tablespoons water 40g currants 1 cinnamon stick 3 cloves 60ml grape nectar (or apple concentrate, available in health stores) Crumble 75g wholemeal flour 75g plain flour 80g butter 1 teaspoon baking powder (if use sugar in place of grape nectar, dont use the baking powder) 1/2 teaspoon cinnamon 1/2 teaspoon mixed spice (or nutmeg/allspice/clove) 2 tablespoons rolled oats 1/2 cup shredded coconut Zest 1 lemon 50g brown sugar or use grape nectar/honey/apple concentrate to bind

Method
Peel, core and chop apples. Place in a saucepan with the currants, grape nectar, water and whole spices. Cook on medium heat until apples are tender but not mushy. Take out spices. Mix together flours and spices, rub in butter until mixture is crumbly. Mix in rolled oats, brown sugar (or nectar), coconut and, until it clumps together a bit. Place apples into individual ramekins and add a thick layer of crumble over the top. Bake at 190°C for 20 - 30 minutes, until golden. For a fuller flavour drizzle a little olive oil over the top of crumble before serving.

(Garnish- apple skins, doused in lemon juice and drench in icing sugar and into the oven for half an hour to crisp up.)

Apple Sauce

Ingredients
2 pink lady or granny smith apples, peeled and cored 25g butter 1/2 teaspoon fresh thyme, chopped 200ml chicken stock Sea salt and freshly ground black pepper

Method
Cut the peeled and cored apple into wedges and place on a baking tray. Dot with butter and add the fresh thyme. Place the apples in the oven at 200 C and roast for about 15 minutes, until tender. Once cooked, remove the apples from the oven and allow to cool slightly. Add the oven cooked apples to the stock and bring to the boil allowing to reduce for a few minutes. Using a stab mixer roughly puree the apples, the sauce should be a little chunky. Adjust the seasoning and serve alongside the rack of pork.

Avocado Icecream

Ingredients
Makes half litre 100ml whole milk 400ml cream 1½ avocados 10 - 15ml lemon juice (half lemon) 2 tablespoons condensed milk 1 teaspoon salt 4 egg yolks 100g sugar Pistachio praline: 100g sugar 20ml water 50g pistachios Lemon sugar syrup: 3 tablespoons lemon juice 3 tablespoonns sugar Lemon zest chopped kaffir lime leaves

Method
Heat milk and cream in a saucepan. Puree avocados with condensed milk, salt and lemon juice Whisk egg yolks and sugar in a mixer until pale and fluffy. Slowly add cream/milk and mix well. Add avocado mix, mix well and return to the pan and cook slowly for 5 mins until it starts to thicken and coats the back of a spoon without dripping. Do not over cook. Strain, cool and churn in an icecream machine. Serve topped with a dribble of lemon sugar syrup (1 part sugar dissolved in one part lemon, a little lemon zest and chopped kaffir lime leaves), and the praline either as a chard or crushed. Pistachio praline: Add pistachios to a tray and roast in the oven at 150C then spread them onto grease proof paper to cool.

Make a golden caramel with sugar water and while still warm pour over the pistachios and leave to set. Either use a shard or crush in a food processor or mortar and pestle. and sprinkle on top of icecream. * for a chewier texture don¶t roast the nuts, for more defined and nuttier flavour, roast nuts before adding to the caramel.

Baklava, Rosewater

Ingredients
(serves 24) 200-250g unsalted butter 500g filo pastry 250g pistachio, 250g walnuts finely chopped (or all walnuts) 110g castor sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 40 whole cloves (optional)

Honey Syrup 1 1/2 cups (330g) castor sugar 1 cup (250ml) water 1/3 cup (120g) clear honey 1/2 cinnamon stick 5 drops rosewater (optional) finely chopped lemon zest 2 tablespoons lemon juice finely chopped pistachios (optional) for sprinkling

Method
Gently melt butter in small pan over low heat, then let cool. Skim off any white scum from top, and then carefully pour clear liquid into a jug leaving any milky sediment behind. Brush a 32x24x5cm baking tin with some of the butter. Cut filo so that it is a similar size to

the tin. Cover filo sheets with a damp tea towel to stop it drying out. Mix together nuts, sugar, cinnamon and nutmeg in a bowl. Line base of tin with a third of the filo sheets, brushing each sheet lightly with melted butter as you go. Sprinkle half nut mixture evenly over filo and shake tin gently to even out. Repeat the layering with another third of the filo and butter, and then top with the remaining nut mixture. Layer remaining filo over this, brushing it with the butter as you go, then brush the top with the butter too. Trim and discard any excess filo from around the sides of the tin with a sharp knife. Chill in the fridge for about 20 minutes to firm up the baklava so it's easier to score. When it is firm use a sharp knife to score the baklava, right through to the base, into diamonds of whatever size you want. Push a clove, if using, into centre of each one. Bake at 180 for about one hour or until top of baklava is deep golden brown. Cover loosely with foil if it seems to be browning too quickly. For the syrup, combine sugar, water, honey and cinnamon stick in saucepan over high heat. Stir mixture until sugar dissolves, then stop stirring and bring to boil. Reduce the heat to very low and simmer syrup, uncovered, for 20 minutes, skimming of any white foam that floats on surface. Remove syrup from heat, discard cinnamon stick and stir in lemon zest, juice and rosewater. Keep syrup in a warm spot. When baklava is ready, remove from oven. Cool the tray on wire rack for one minute, then slowly drizzle warm syrup evenly over the top. Leave it to cool completely, do not refrigerate, for at least 12 hours before serving. To serve baklava, cut down through score marks to loosen diamonds. Remove cloves and sprinkle with chopped pistachio nuts.

Beef Pie Mix

Ingredients
Makes 10 pies 1kg Coorong Angus Beef Chuck seasoned gluten free flour Extra virgin Olive oil 600ml Shiraz 500ml veal or jellied chicken stock

2 bay leaves 150g bacon 100g eshallots peeled and halved (cooking onions would suffice) 1tsp chopped fresh thyme 50g tomato paste 2 cloves of garlic crushed 150g Portobello or button mushrooms

Method
Cut beef into 2cm cubes (or 1.5cm for small pies.) Using a plastic bag toss seasoned gluten free flour and beef chunks to just coat. Choose a heavy based pot. Fry off beef chunks in 3 to 4 small batches till golden. Put all meat back into the pot, add the tomato paste, the garlic and cook for a minute. Add eshallots and bacon. Season with some sea salt. Turn to high temperature and deglaze with the red wine. Add the chopped mushrooms and the stock and bring whole mix to the boil, skimming of any impurities. Add bay leaves and thyme. Leave to cook till tender on stove top approximately 2.5 to 3 hours. Check seasoning and add freshly ground black pepper. Strain meat and reduce sauce to desired consistency. For pies: 100 grams of meat to each pie

Beef Ribs, Coconut Braised

Ingredients
Simon¶s recipe is inspired by David Thompson Serves 4 8 bone beef ribs with as much cap fat as you can get! 4 Coriander roots 4 cm piece ginger, roughly sliced 3cm piece galangal, roughly sliced 4 garlic cloves 3 star anise 2 cassia sticks 4 scud chillies (or use birdseyes if you can't get scuds) 1 red chilli

50g Palm sugar 30ml Fish sauce 1 lime juice and zest 2 lemongrass stalks bruised 1 tin coconut cream

Method
Place ribs in an ovendish. Roughly chop smashed, washed coriander roots, galangal, ginger, garlic, star anise, and cassia in a mortar and lay the mixture over the ribs. Bruise the chillies and add, then the palm sugar, lime zest and juice, fish sauce and finally pour the coconut cream over the top. Top with broken, bruised lemongrass stalks. Bake 180 for about 2 hours, basting with juices. You may need to add 1/2 tin more of coconut cream if the sauce cooks away and the meat dries. The ribs should be falling apart and the sugars and coconut cream should be a deep caramel. There should be rendered beef fat floating in the coconut cream on the tray, pour these juices and the sediment on the tray over the beef and serve with steamed rice, and mandarin salad. Could also serve just with rice, fresh coriander and a squeeze of lime.

Salad, Mandarin

Ingredients
Serves 4 2 mandarins, segmented 1 grapefruit, segmented, or pomelo if available 20g lightly toasted shredded coconut 30g chopped roasted peanuts, gently smashed 1 big sweet red chilli sliced, (not a hot chilli) Rau Ram (Vietnamese Mint), large handful Coriander leaves (leaves from 1 bunch) Young ginger, julienned, about 1/2 tablespoon Dash Fish sauce, 1 tablespoon

juice of 1 lime pepper to season

Method
Combine all ingredients in a bowl and season to taste just before eating with a squeeze of lime, dash of fish sauce and cracked black pepper. Serve as a refreshing accompaniment to Coconut Braised Beef Ribs.

Beef Wellington

Ingredients
1 beef fillet 1 packet puff pastry Butter 1 onion, finely chopped 500g mushrooms, finely chopped 1 bay leaf Thyme Parsley 100ml white wine Pepper Salt 1 egg Crepes 125g flour 15g sugar Pinch salt 1 egg 250ml milk 30g melted butter (nut brown) Oil and butter for frying

Method

Season the beef fillet with salt and pepper. Seal in a roasting pan or on a flat top grill until all sides are browned. Set aside. Melt a little butter in a pan and saute the onions until soft but with no colour. Add the mushrooms, bay leaf and a little fresh thyme. Season with salt and pepper and cook down until cooked and there is no moisture. Remove the bay leaf and add fresh parsley. Make crepe mixture Sift the flour into a bowl, add sugar and salt. Beat together the eggs and milk. Mix flour and egg mixtures together and add the butter. Set aside to thicken for about 15 to 30 minutes. Brush a crepe pan with the oil and butter and heat the pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes. You may also add a sprinkle of chopped parsley to the crepe batter if you like. To assemble the Beef Wellington Lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom). Place a layer of mushroom mix in the centre, then place the beef fillet on top. Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired. Eggwash the top and refrigerate for 10 minutes to recool the pastry then bake 220C for 15 minutes. You will need to increase the time for an extra 15 minutes if you are cooking a full Beef Wellington. You should have a nice medium pink beef fillet. If you have a thermometer cook to about 6567C in the centre of the beef. Serve with a nice rich beef glaze or red wine glaze.

Beef, Fillet - slow cooked with Crushed Black Pepper & Balsamic

Ingredients
Serves 4 to 6 1 beef fillet (approximately 1 - 1.2kg) black pepper, crushed

1/4 cup balsamic vinegar 3 cloves garlic thinly sliced Extra virgin olive oil (evoo) 3 - 4 bay leaves 2 teaspoons fresh rosemary, roughly chopped 2 teaspoons fresh thyme, roughly chopped

Method
Trim the sinew from the beef fillet (or ask your butcher to do this for you) and tuck the skinny tail end under the fillet, securing with butchers twine. Tie the rest of the fillet at 4 cm intervals. Place fillet in a roasting pan. Mix the black pepper, rosemary and thyme and rub all over the fillet, top with sliced garlic, and bay leaves. Pour the balsamic over, cover and leave to marinate for a couple of hours or overnight, turning occasionally. Pre-heat the oven to 70C, and bring the fillet up to room temperature. Remove from the marinade, pat dry and place in a clean roasting dish. Cook for 4 hours. Once cooked, remove from the oven. Rub a little salt all over the fillet and seal on all sides in a large frying pan. Remove from the pan and allow to rest for 20 to 30 minutes. The fillet will be beautifully pink all the way through.

Beetroot, Cannellini & Pear Dip

Ingredients
Serves 6-8 as an appetiser This dip is great served with Rosemary & Chickpea Crispbread (separate recipe) 3 medium sized beetroot 1 cup cooked cannellini beans (1/2 cup dried beans will yield a cup of cooked beans) 1 firm pear, grated 2 teaspoons sea salt 3 tablespoons vinocotto, or balsamic vinegar Good squeeze lemon ½ cup extra virgin olive oil (evoo)

1 sprig rosemary 1 small clove garlic, sliced A little evoo for frying 1 teaspoon lemon zest 1 teaspoon mint, chopped

Method
Put the beetroot in a pot with plenty of salted water, start cooking from cold water and continue to cook until tender, about 40 minutes. Allow to cool slightly so that you can peel the beetroot whilst they¶re still a little warm -it¶s easier that way (it¶s also best to use gloves to do this), then chop roughly. At the same time cook the beans in lots of water until tender, adding salt towards the end of the cooking period. Strain and reserve. Heat a little evoo in a small pan and quickly fry the garlic and rosemary. Add the chopped beetroot, cannellini beans, fried garlic and rosemary to a food processor, add the vinocotto. Grate the pear into the beetroot, add the lemon zest, mint and a good squeeze of lemon juice and pulse to combine as you add the evoo. The beetroot needs to retain a very coarse texture without being too pureed. Stir well to combine. Season with pepper. Serve on a plate with Rosemary & Chickpea Crispbread and a sprig of mint to garnish.

Bread, Yoghurt

Ingredients
600g plain flour 1 teaspoon salt ½ teaspoon sugar 2 tablespoons dried yeast 100ml warm water 300g natural yoghurt 6 tablespoons olive oil 100g haloumi 50g parmesan cheese

1 teaspoon dried mint Olive oil

Method
Sift flour and salt into a large bowl. Mix together the sugar, yeast and warm water and allow to bubble. In another bowl mix together the oil and the yoghurt. Mix all ingredients together and knead the dough for about 10 minutes until it is smooth. Cover and allow to prove in a warm spot until it doubles in size. After it has doubled in size, punch down the dough and add grated haloumi, grated parmesan and mint. Knead again, then divide mixture into about 12 balls and arrange on a baking tray and allow to double in size again. Brush with olive oil and bake 180C for 10 - 15 minutes.

Brioche

Ingredients
440g flour 25g fresh yeast 45g castor sugar 1 cinnamon stick - ground with mortar & pestle 1 teaspoon salt 250g butter (super soft as if melted in the sun) 1/4 cup warm milk 5 large eggs (beaten) Filling 100g candied cumquat, chopped 100g glace fig, chopped 100g raisins, chopped 100g dried apricots, chopped Eggwash 1 egg mixed with 1 tablespoon extra virgin olive oil

Method

Combine the fresh yeast with a little of the sugar and warm milk. Leave to rise to a froth. In a mixer bowl, combine flour, cinnamon, sugar and salt. Add the yeast mix. Whisk the eggs in a separate bowl. Using dough hooks on the mixer, slowly add the eggs to the dry mix. Add the soft butter and knead for about eight minutes. Pour the mixture into a clean bowl and leave to rise for half an hour, or at least until it is doubled in size. Knock down and knead in fruit. Place into an oiled 22cm spring form pan and leave to rise till it doubles in size again. Pre-heat oven to 200C. Brush eggwash on brioche. Bake for 10 minutes then at 180C for a further 25 to 30 minutes. Turn out onto a wire frame and allow to cool.

Broccoli with Almond and Lemon Butter

Ingredients
1 head broccoli (cut into pieces & blanched) 100g butter ± take to nut brown Touch of extra virgin olive oil juice of 1 lemon 50g roasted almonds flakes Sea salt flakes Freshly ground black pepper

Method
Whilst broccoli is still hot, heat the butter in a pan to nut brown with a tiny bit of extra virgin olive oil to inhibit burning. Add roasted almond flakes and toss. Place blanched broccoli in pan. Deglaze with juice of the lemon, and place on serving plate.

Burnt Butter Macadamia & Marmalade Biscuits

Ingredients
Makes about 20 ± 25 biscuits 100g unsalted butter at room temperature 50g unsalted butter 75g castor sugar 175g plain flour 30g rice flour (or cornflour) 70g chopped macadamia nuts 3 tablespoons marmalade

Method
Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly. Beat the remaining 100g room temperature butter and castor sugar together in an electric mixer until creamy. Sieve the flour and rice flour together and add to the butter mixture, mixing well by hand. Stir in the macadamia nuts and marmalade, adding the cooled nut-brown butter. Stir well to combine, then divide the mixture in 2 and roll each half into a cylindrical shape on a lightly floured clean work surface. Make sure that there are no cracks then roll up tightly in cling film and place on a flat surface and refrigerate for a couple of hours or overnight until ready to use. Pre-heat the oven to 180°C & line a couple of baking tray¶s with baking paper. Slice the biscuit dough into even rounds about 1 ± 1.5cm thick and bake for 10±12 minutes. Allow to cool before serving.

Chocolate & Dried Pear ³Brownie´

Ingredients
Serves 6 ± 8 300g dark chocolate 250g unsalted butter 4 eggs 2 egg yolks 200g sugar 60g plain flour, sifted 40g Dutch cocoa, sifted 3/4 cup dried pear, glacé cumquat, ginger or whatever you like - chopped in large pieces

Method
Melt the chocolate and butter together over a low heat in a bowl that fits snugly on top of a small pot ± being careful that the chocolate doesn¶t come into contact with any steam. Once melted make sure that the chocolate and butter are completely blended, leave to cool. Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an µindentation¶ in it with your spatula. Stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa. Fold in the dried/glacé fruit. Grease a large baking dish and pour in all the mixture and bake it in an oven pre-heated to 180C for 30 minutes. Reduce the temp to 160C and cook until the sides are coming away from the pan, but still moist in the middle. The cooking time is dependant on the container you use, its size, shape and material. Conducting of heat is so very different in china, ceramic, tin or aluminium. Check after 20 minutes to estimate how much longer. The mixture will rise up and then sink and crack. Remember it will continue to cook a little after it comes out of the oven. The 'brownie' will be springy in the centre and a skewer inserted into the centre comes away only slightly sticky. Serve with crème fraiche parfait.

Crème Fraiche Parfait

Ingredients
Serves 8 - 10 as an accompaniment to large chococolate brownie 750g sour cream 6 egg yolks 1 1/2 cups sugar 3/4 cup water

Method
Whip the sour cream in an electric mixer until soft peaks form ± cover and refrigerate. Dissolve the sugar and the water together in a small pot, washing the sides down with a pastry brush dipped in water. Cook until the syrup reaches the ³soft ball´ stage. To check that the sugar is at the right stage, dip a teaspoon into the pot and drop a little syrup into a glass of iced water, if you¶re able to form a soft ball with the syrup then it¶s reached temperature, if not continue to cook and test for the right consistency from time to time. Alternatively if you have a sugar thermometer, the syrup is ready when it reaches about 116C. Beat the egg yolks together in a clean electric mixing bowl and slowly pour the syrup over the eggs in a steady stream and then continue to whip the yolks at a moderate speed until room temperature. Once cooled, fold the egg yolk mixture into the whipped sour cream, pour into a baking tray or mould and freeze overnight. Maggie served this with Chocolate and Dried Pear 'brownie'.

Maggie's Spag Bog

Ingredients
500g beef mince 500g pork mince 200g chook livers 1 small onion 2 cloves of garlic 200g tomato paste 300ml red wine 7ml chopped fresh thyme 7 ml chopped oregano 2 small bay leaves 125ml stock (chicken, beef or vegetable) 1 bunch of flat leaf parsley (chopped)

Method
Saute onion and garlic in a little oil until transluscent. Add trimmed livers and oregano and seal both sides and set aside. NB cut livers into smaller pieces. Add beef mince first in batches and sauté, season with sea salt until coloured. Add pork mince and cook. Add tomato paste and cook through for 10 minutes. Add wine, stock and chopped thyme and cook on a simmer for about 20-25 (longer if needed) Cook spaghetti to makers instructions and have warm plates ready to serve. 10 minutes before serving, add livers into the bolognaise mixture. Add generous amounts of flat leaf parsley and some freshly ground black pepper.

Olive Capsicum Butter

Ingredients
100g unsalted butter softened 40g black olives "stoned" 45g roasted, peeled and sliced capsicum 2 tablespoons chopped fresh herbs (marjoram/lemon thyme/parsley/chives) 1/8 teaspoon freshly ground black pepper 2.5 ml sea salt 1 teaspoon salted baby capers(soaked and drained) zest and juice of 1 lemon

Method
Allow the butter to soften at room temperature for a couple of hours. "Whip" the butter in the food processor and add all the other ingredients and "pulse" to combine. Stop occasionally to scrape the sides of the mixing bowl. You could instead also grind them all together in a mortar and pestle. Total "work time" 5 - 7minutes Serve on top of grilled steak.

Sticky Banana & French Toast

Ingredients

Serves 2 2 eggs ¾ cup milk ½ teaspoon cinnamon 2 thick slices good quality white bread 20 ± 30g unsalted butter Dash of evoo to stop the butter from burning 2 ripe bananas, sliced diagonally Squeeze of lemon 1 tablespoon dark brown sugar Icing sugar for dusting

Method
Heat some of the butter in a frying pan and when it¶s sizzling toss in the slices of banana with the sugar and a squeeze of lemon and cook until caramelised on each side. Remove, from the pan and set aside. Beat the eggs and milk together, add the cinnamon and lay each slice of bread in this mixture for two minutes on each side so that the bread soaks up some of the liquid but don¶t let it become too soggy. Add a little more butter to the frying pan and when it¶s bubbling, gently place the bread in the pan and cook for a few minutes on each side until crisp. Divide the bananas between each slice of French toast and dust with a little icing sugar. Serve immediately!

"Real" Croissant Dough

Ingredients
Although Simon¶s µcheat¶ method worked, this recipe is probably more reliable! Makes 20

600g bakers flour 370g milk 30g fresh yeast 60g sugar 10g salt 270g chilled butter rolled into a square

Method
Dissolve yeast in milk. Sift dry ingredients together. Mix the milk and yeast into the dry ingredients to form a dough. Rest for half an hour. Roll the butter into a flat square about 1 cm thick. Roll the dough mixture out to about 2 cm thick. Place the square of butter in the centre of the rolled dough. Fold over each edge like an envelope. Roll out the first fold into a rectangle, then fold in 3¶s. Cover and rest in the fridge for about half an hour each time. You will need to do 3 single folds, resting between times (this builds up layers of flaky pastry). Once you have rested the final time, roll about to about 3/4 cm thick. Cut into 11 x 21 cm triangles. Roll up from the large end to the smallest. Place on a baking tray and prove. Brush with egg wash and bake at 220 for 15 mins. You can fill these with chocolate or almond marzipan if desired.

Cake - Stephanie's Sponge with Cream & Raspberries

Ingredients
Stephanie Alexander¶s Sponge Recipe from the Cooks Companion (Serves 8) These are the ingredients for one normal cake that is then cut in half and filled. If going µover the top¶ like I did on the screen it will be necessary to make two sponges separately (not double the mix) and double the filling. Cake 60g Corn Flour 2 teaspoons custard powder

1/2 teaspoon cream of tartar 1/4 teaspoon bicarb soda 2 large eggs 1/3 cup of castor sugar Filling 300 ml cream 230 gm fresh raspberries Icing sugar for dusting

Method
Preheat oven to 170 C. Butter a 20cm x 5cm deep round cake tin and line it with baking paper forming a collar above the tin¶s edge. Sift dry ingredients, except sugar, twice. This makes it easier to fold the dry ingredients in. Beat egg whites and sugar in an electric mixer until thick and meringue like, not to a peak. Beat in egg yolks one at a time. Fold in dry ingredients gently but thoroughly. Spoon mixture into tin and place in middle of oven at 170 C for 18-28 mins or until cake feels springy when touched lightly in centre. Remove and cool for a minute on a wire rack, away from draughts, then slip cake out of tin and peel off paper. Invert cake on a clean tea towel and cool completely, then split and sandwich with cream. Whip cream until just firm, spread evenly over one side of sponge and top with raspberries. Place second sponge on top and dust with icing sugar. Optional to add more raspberries on the top of the sponge too.

Cake, Chocolate and Orange

Ingredients
Cake Pan, 20 cm x 7 cm high. A very rich chocolatey cake, That will feed about 20 people. 1/3 cup raisins

1/3 cup whisky 375g Couverture Chocolate Zest of an orange 210g unsalted butter at room temperature 170g castor sugar Pinch salt 5 large room temperature eggs 160g almonds, roasted and ground *use blanched almonds or almond flakes 50g Plain Flour Ganache 250g couverture chocolate 175g cream

Method
Soak raisins in whisky for a few hours. Prepare cake tin with baking paper base and sides, using a spray or melted butter for it to adhere. Melt chocolate carefully over a double boiler and add orange zest when melted. Beat butter and sugar and a pinch salt until pale and fluffy. Add eggs into the butter, one at a time ± the mixture may split, but don¶t worry about that as it comes back once the almonds and flour are added. Add the melted chocolate with orange zest. Add whisky soaked raisins including any whisky juices and beat in. Add the flour to the ground almonds and sprinkle in and combine. Pour the batter into the baking tin, tap down and cook until still moist, but ³just set´ in the middle. Place in a fan-forced oven at 180 C. (This could be anything from 30 to 45 minutes depending on the size of the cake tin and differing ovens). Ganache Heat the cream in a heavy based saucepan until just scalded. Pour the hot cream over the chocolate callets (or smaller broken bits of couverture chocolate) and leave, untouched, to immerse for a three minutes, then stir to combine thoroughly and pour over the cooled cake. Allow to set before serving.

Cake, Sultana

Ingredients
3 large eggs (55 g) 150g castor sugar 4 tablespoons of olive oil 60g butter (melted) 5 tablespoons of milk 200g plain flour 1 teaspoon of baking powder Grated zest of 4 lemons A good grating of nutmeg 3 cups fresh sultana grapes (2 ¼ cups in cake and ¾ cup on top) 20g demerara sugar Icing sugar

Method
Pre-heat the oven to 180°C and grease and line a 23 cm springform cake tin. Beat the eggs and sugar until pale and thick. Add the oil, butter and milk and mix well. Stir in the citrus zests and nutmeg. In a separate bowl, sift together the flour and baking powder. Tip the dry ingredients into the batter and stir to combine. Add 2 ¼ cups grapes to the batter and mix in briefly (balance of grapes to top of the cake). Pour the batter into the prepared cake tin and bake for 15 minutes at 180C. Remove from the oven and sprinkle on the remaining sultana grapes and the Demerara sugar. Return to the oven and cook for a further 40 minutes. When cooked, remove from the oven, allow to cool and dust with icing sugar. Serve on a bed of grape leaves.

Cake, Dutch Ginger

Ingredients
1 & 3/4 cups plain flour 1/4 teaspoon salt 140 g preserved ginger 1 egg, (reserving a tsp for the glaze) 185 g butter or substitute 2/3 cup castor sugar 60 g whole blanched almonds (1 minute in boiling water, then slip the skins off)

Method
Sift flour and salt, add sugar and chopped ginger. Mix in beaten egg, reserving 1 teaspoon for glazing. Melt butter over gentle heat, allow to cool slightly. Add butter to flour mixture. Mix well, using hands to put together. Press mixture into greased 22 cm round tin. Brush top with egg glaze. Arrange almonds decoratively. Bake in moderate oven (180c fan forced) for 30 to 35 minutes or until cake is cooked ± golden colour and firm to touch. Allow to cool in tin.

Calzone, Mushroom and Fontina

Ingredients

2 Calzones (half Russel¶s dough) 200g Russel¶s pizza dough (Russel's dough link). 2 cloves garlic, sliced 1 brown onion, sliced 1 leek, sliced 50g butter Olive oil 500g mushrooms (field, button, pine, swiss brown), sliced Splash white wine 2 tablespoons fresh oregano, chopped 2 tablespoons fresh parsley, chopped 1 lemon zest Salt, pepper 100g fontina cheese, grated or sliced *Egg (optional)

Method
Put the pizza stone into the oven and preheat to 200C. Saute onions, garlic and leek in butter and a little olive oil until tender. Add mushrooms and cook until soft and moisture has reduced, deglazing with a dash of white wine. Add zest, and herbs. Season to taste. Don¶t make the mix too wet otherwise you will make the pizza dough soggy. Divide pizza dough into 2 balls. Roll and pull out into a thin circle. Spread with mushroom on half and top with fontina cheese. Fold over and twist the pizza dough like a pasty to seal. Sprinkle polenta on one side and carefully lift onto a wooden paddle. Sprinkle more polenta on to the hot pizza stone, and place the calazone, polenta side down, onto the stone, and cook for around 20 minutes until golden brown top and bottom. Serve hot. *If using egg, carefully break egg over mushroom mix on half pizza and fold dough over carefully before placing in the oven.

Canapés, Dessert - Chocolate Lime Squares

Ingredients
Lime zest 500g dark couverture chocolate (buttons or broken into pieces) 250ml cream Silver leaf

Method
Place chocolate in a large bowl. In a medium saucepan boil cream with lime zest and allow to infuse. Strain over chocolate and stir until chocolate is melted. Pour into a mould or small cake pan lined with plastic and set in the fridge. Once firm use a hot knife and slice into small squares. Carefully lift a sheet of silver leaf onto the diagonal from the centre to create half silver, half chocolate harlequin effect.

Caponata

Ingredients
Serves 4 as an accompaniment 1 small onion, chopped 1 small stick celery and a few of its leaves, washed and chopped 2 tablespoons raw sugar 1/3 cup red wine vinegar Extra virgin olive oil (evoo) 1 eggplant cut into cubes (approx 2cm x 2cm) 2 ripe roma tomatoes, seeded and diced 4 large green olives, pitted and roughly chopped 2 tablespoons salted capers, rinsed and drained

Sea salt and freshly ground black pepper 5g good quality dark chocolate 1/3 cup tightly packed basil leaves, roughly shredded

Method
In a small frying pan sauté the onion with a splash of evoo until it gets a little colour, add the celery and continue to fry a little more, but retaining the crunch of the celery. Add the sugar and mix well to combine, allowing the sugar to dissolve. Deglaze with vinegar and continue to cook until it reduces and becomes a little syrupy. Remove from heat and set aside. In a larger frying pan, heat some evoo. Fry the eggplant adding more evoo as necessary with a little salt. When the eggplant is almost cooked all the way through and has a rich golden colour, add the diced tomatoes, reduce the heat and continue to cook until the tomato has softened a little. Add the onion and celery mixture along with all its liquid, mix well and then add the olives, capers, sea salt and freshly ground black pepper. Whilst the mixture is still warm add the chocolate so that it melts and stir in gently and then add the basil and adjust the seasoning if necessary. The Caponata should be sweet, sour and luscious!

Capriosca

Ingredients
2 Serves 60ml Vodka chilled 2 Limes 1 tablespoon Molasses sugar or very sticky brown sugar of some type Handful mint 6 leaves Laksa mint Simon also added some ³Buddha¶s fingers´ which are a type of exotic expensive lime available late in the citrus season.

Method

In order to assist the release of oil from the lime skins, soak the limes in hot water for a minute or two or roll them on a hard surface. Place lime halves into a pyrex glass bowl, add sugar and mints and bash with end of rolling pin to bruise out lime oils and herbs. Add vodka, pour into glasses and drink.

Cauliflower and Toasted Crumbs

Ingredients
Serves 4 as side dish or entree 1 tight head of fresh white cauliflower 1 head of garlic 1 x 7 g tin anchovies ± drained, blotted of excess oil and chopped 1/2 loaf sour dough bread to yield 1 to 1.5 cups coarse breadcrumbs 2 tablespoons lemon thyme 2 tablespoons chopped flat leaf parsley 1/3 cup extra virgin olive oil

Method
Cut cauliflower into 1´ chunks and blanch. Separate garlic cloves and blanch (five minutes in boiling water then into ice water and drain). Peel garlic after blanching and gently sauté in some of the extra virgin olive oil until almost cooked through and almost golden (around seven minutes). Add the lemon thyme and cauliflower pieces and cook till pieces golden and cooked through. Add breadcrumbs and brown then chopped anchovies and freshly chopped parsley, garlic cloves and it¶s ready to serve. Add Grated pecorino if desired.

Celeriac, Apple and Walnut Salad

Ingredients
Serves 4 as a salad 2 small bulbs celeriac (softball size) Juice of a lemon 2 small granny smith apples, cored and sliced 80g toasted walnuts Dressing: (makes 200ml) 1/4 cup sour cream 1/2 teaspoon Dijon mustard 1/4 cup extra virgin olive oil 3 tablespoon walnut oil 2 1/2 tablespoon freshly grated horseradish salt and pepper 1 tablespoon lemon juice Parsley for garnish

Method
Cut top and bottom off celeriac bulb then cut down the sides to peel. Using a strong good grip style potato peeler, take thick peelings off the bulb, dropping the pieces into the bowl and toss with lemon juice so it doesn¶t discolour. Add apple to the celeriac so as not to discolour. Make dressing by combining sour cream, Dijon mustard and extra virgin olive oil to emulsify. Add fresh horseradish to sour cream mix followed by walnut oil. Toss celeriac & apple through the dressing and finish with the walnuts and some fresh parsley.

Cheese Macaroni

Ingredients
Serves 12-16 400g large macaroni 1.2kg pumpkin, peeled and cut into small chunks 15g fresh rosemary, roughly chopped ¼ cup verjuice ½ cup extra virgin olive oil (evoo) 250g Persian fetta 300g grated cheddar 10g sea salt and freshly ground black pepper Cheese Sauce 160g unsalted butter 160g plain flour 2 litres milk 1 tablespoon grated nutmeg 300g grated Parmesan 2 teaspoon salt Freshly ground black pepper

Method
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, sea salt and black pepper, drizzle with a little evoo and verjuice. Roast at 200C for 30 minutes until the pumpkin starts to colour and is tender. Cheese Sauce In a medium sized saucepan, melt butter over medium heat until nut brown. Add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary ± be careful to only add salt after you¶ve added the cheese as often the cheese is all the salt you¶ll need. Directly cover the top of the sauce with plastic wrap and set aside until needed.

Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl. Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently. Break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200C (given that every oven is different it could take between 10 and 20 minutes).

Chicken Braised with Figs, Honey & Vinegar

Ingredients
(serves 4) 4 large chicken marylands, jointed 1 red onion chopped 6 - 8 smyrna figs 2 dessert spoons honey 2 teaspoon chopped lemon thyme 2 sprig of rosemary 1/2 stick cinnamon 1/2 cup chicken stock 1/2 white wine 2 tablespoons sherry vinegar / good quality white wine vinegar Zest of a whole lemon, peeled into strips with vegetable peeler Semolina 1/2 litre of milk 1/2 litre water 2 bay leaves 1 cup of fine semolina 2 teaspoon salt

Method
Ask your butcher to bone the Marylands or do this yourself by cutting through the thigh and drumstick bone.

Pre-heat oven to 180C. Chop onion roughly and fry and when translucent add the chopped figs with a little olive oil and heat through. Then lay the onions and figs in an ovenproof dish; add half the vinegar then place Chicken Marylands into the dish along lemon thyme, 1 sprig rosemary stripped, and peelings of lemon zest. Sprinkle over the rest of the vinegar, and add half cinnamon quill. Pour ¼ cup of wine and ½ cup of stock over the chicken. Season with sea salt. Pull up a few figs so that they show through to the top, strip the second sprig of rosemary and distribute over the top and dribble the honey all over the chicken. Roast for about 30 minutes at 180C, basting occasionally, remove from oven and leave to rest for 10-15 min before serving. Strain off the juices and reduce to a syrupy consistency and pour over the chicken. Serve with grilled, or pan fried Semolina. It is important to cook in a shallow tray so that the honeyed chicken is almost in line with the sides of the dish. Semolina Bring milk, and water and bay leaves, then stream in the semolina and whisk it in to combine until smooth ensuring no lumps form. Cook for 11 min, then oil a baking tray and pour semolina mixture into tray. Allow to set for 2-3 hours, or overnight. Sprinkle with pepper, cut and portion. This amount of semolina serves 6. Dust with a little flour and grill on BBQ on in pan with evoo and a knob of butter.

Chicken Braised with Soy Sauce and Shao Hsing Wine

Ingredients
(Kylie Kwong¶s recipe adapted by Maggie) Serves 4-6 as part of a shared meal 4 x chicken leg and thigh portions on the bone, with skin - about 1 kg in total (the size of the leg is important for the cooking time). 100g fresh shiitake mushrooms, stems discarded and caps sliced 8 spring onions Stock Ingredients: 2 cups shao hsing wine

6 garlic cloves, crushed 10 cm piece ginger, finely sliced 300 ml honey 1.5 cup light soy sauce 4 star anise 2 spring onions (scallions) trimmed and cut in half, greens parts for the stock, whites for the finish Peel of two lemons in strips 4 cups water

Method
Place all stock ingredients in a heavy-based pan or stockpot, then bring to the boil and simmer for 30 minutes. Carefully lower chicken pieces into stock, skin-side down, and when they have reached a simmer, cover with a cartouche (see below*) to keep them fully submerged. Poach chicken gently for 12 minutes (for 230 gm. Maryland and 15 minutes for a 260 gm.). There should be no more than an occasional ripple breaking the surface; adjust temperature, if necessary, to ensure stock does not reach simmering point again. At the end of the poaching time, remove pan from stove and allow chicken to steep in stock for 7 minutes to complete the cooking process. Using tongs, gently remove chicken from stock, being careful not to tear skin. Place chicken on a tray to cool slightly. Meanwhile take a few ladle spoons of the stock and add to a deep sided frying pan, making sure that you get some of the slices of lemon. Add the sliced mushrooms, the fresh whites of spring onions and bring the stock back to the boil. Simmer until reduced by approximately half to a syrupy consistency. Using a cleaver or heavy knife, separate chicken portions into legs and thighs, then chop into thick, even slices. Arrange chicken on a serving platter, then drizzle with hot stock, spoon on mushrooms, spring onions and lemon pieces and serve. *To make a simple cartouche, just tear a piece of baking paper or greaseproof paper roughly the size and shape of your pan and press it down onto the surface of the liquid, covering all the ingredients.

Chicken Breasts with Apricot and Green Peppercorns

Ingredients
Serves 4 4 free range corn fed chicken breasts with skin on 160g unsalted butter at room temperature 8 dried apricots re-hydrated and chopped Verjuice or water for re-hydrating 2 teaspoons chopped green peppercorns 2 tablespoons chopped flat leaf parsley 2 teaspoon chopped fresh thyme sea salt extra virgin olive oil for frying a little verjuice or white wine a little chicken stock

Method
Pre-heat the oven to 160C. Re-hydrate the apricots in a little verjuice or water by placing the liquid and apricots in a pot and simmering gently until they have plumped up. Remove from the stove and roughly chop once cool enough to work with. Mix the butter, apricots, peppercorns and herbs together in a bowl by hand (or as Maggie does, using a scraper) as this prevents the ingredients from breaking up too much. Divide the butter mixture equally between the four breasts and push the butter gently under the skin of each breast using your hands. Finish by running your hand over the skin to create a smooth surface. Heat a large frying pan. Salt each breast with sea salt and sear each breast until golden on both sides. The aim is to gently seal each breast. Transfer to a baking tray and place in a 160C oven for 7 ± 10 minutes depending on the size of the breast. Remove from the oven and allow to rest in a warm spot for 10 ± 15 minutes. Pour over just a little verjuice or white wine and a little chicken stock.

Chicken Drummettes, Honey and Lemon

Ingredients
1 kg Chicken Drummettes 4 tablespoons honey 1 tablespoon lemon thyme 3 tablespoon extra virgin olive oil 1 tablespoon lemon zest 4 tablespoons lemon juice

Method
Warm the honey to make it easier to mix with the above ingredients and marinade the drummettes for 20 minutes. Cook in the oven at 220 C for 15 minutes, turning both ways.

Chicken, Grape and Champagne Pie

Ingredients
Makes 6-8 individual pies or 1 large pie 40g butter extra virgin olive oil, for cooking 3±4 large chicken thigh fillets with skin-on (about 770 g), cut into 2cm bite-sized pieces sea salt

2 leeks, white parts only, cleaned and thinly sliced 2 cloves garlic, finely chopped 1 cup Champagne or sparkling white wine ¼ cup plain flour 1½ cups homemade chicken stock 1½ tablespoons French tarragon, finely chopped 1½ tablespoons thyme, finely chopped 225g seedless green grapes (to yield 1 cup picked grapes) or preserved grapes or 110g sultanas reconstituted in a little of the Champagne. ½ preserved lemon, flesh removed and rind rinsed and finely chopped 2 tablespoons verjuice freshly ground black pepper olive oil spray, for greasing 1 egg, lightly beaten 1 quantity Sour-cream Pastry (Sour Cream Pastry link)

Method
Heat butter in a large frying pan over high heat until nut-brown, then add a splash of olive oil. Season chicken with salt, then sauté in batches until lightly coloured. Remove from pan and set aside. Add leeks and garlic to the pan and cook over low heat for 5 minutes or until soft. Increase heat to high, then deglaze pan with Champagne or sparkling white wine and cook over medium heat for 2 minutes or until wine has reduced by half. Sprinkle in flour and whisk in well to combine, then add stock and bring to the simmer. Add chicken, and thyme, stirring gently to combine, then cook for 4 ± 5 minutes. Add verjuice and simmer for another 2 ± 3 minutes. Add Tarragon and preserved lemon, season with pepper and add salt if needed. Remove chicken from heat and when cooler add grapes and then into the fridge to chill. Meanwhile, make sour-cream pastry. This pastry is quite buttery so it needs a quick burst of high heat when you start cooking in order to seize the pastry and stop it from being soggy. Preheat fan-forced oven to 220°C. Grease 6 - 8 large individual 10 cm x 7 cm pie tins with olive oil spray (or you could use 1 large pie tin). Roll out pastry until 3 mm thick, and then cut out 4 x 19 cm rounds for the pie bases and 4 x 12 cm rounds for the lids. Line each pie tin with a 19 cm round, then divide the cooled chicken filling among the tins, top with the lids then twist the pastry of the sides and top together. Pierce a small hole into the centre of each pie, then brush the tops of the pastry with a little beaten egg. Place the pies in the fridge to chill, about half an hour. Bake pies at 220C for 5 minutes then reduce to 200C and bake for a further 20 minutes or until pastry is golden. Remove from oven and leave to cool slightly before turning out and serving.

Pastry - Sour Cream

Ingredients
125 g plain flour 100 g unsalted & chilled butter 60 ml sour cream (approx.)

Method
Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually (see note below). Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin. Blind bake at 200C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.

Chilli Tofu with Beer

Ingredients
Serves 2 with rice

500g silken firm tofu bunch spring onion 2 red hot baby chillies 1 egg white ¼ teaspoon ginger 500g wheat starch ¼ teaspoon salt ½ teaspoon white coarse ground pepper 100ml oil for frying

Method
Drain tofu on tea towel. Chop spring onion, ginger and chilli finely and set aside. Whisk icecold egg white until foamy and add the above ingredients. Add salt and pepper to wheat starch. Dip tofu into egg white then dust in seasoned flour and shallow fry in wok. Scoop out when golden and leave to drain on paper towel. Serve with Beer

Chocolate and Hazelnut Roulade

Ingredients
175g dark chocolate, in drops or broken into small pieces 6 eggs, separated 175g caster sugar 60g flour, sifted (If you are game, like Maggie in the program, leave the flour out, the roulade might crack but it will be more delicious) 2 tablespoons icing sugar 2 tablespoons cocoa powder plus extra to serve Filling 1 cup crème fraiche 160g chocolate hazelnut spread 100g roasted hazelnuts ± roasted 5 minutes at 180C then skins rubbed off

Method

Preheat the oven to 180C. Place greaseproof paper or a silicone mat over the base of the Swiss roll tin. Melt the chocolate in a microwave oven on defrost or in a heatproof bowl placed over a saucepan filled with simmering water. Allow to cool. Beat the egg yolks with the sugar until the mixture is pale and frothy. Fold in flour at this stage if using it. Fold in the slightly cooled melted chocolate. Whisk the egg whites into soft peaks and slowly fold into the chocolate mixture in three batches so that the egg whites do not collapse. Spread the mixture evenly over the base of the Swiss roll tin. Bake for 15-20 minutes until the sponge is firm on top but still soft to the touch. Whilst this is cooking, mix the icing sugar and cocoa powder together and sift onto a clean tea-towel which is slightly larger than the Swiss roll tin. Prepare the filling by mixing together the crème fraiche and the chocolate hazelnut spread then fold in roasted hazelnuts. Remove from the oven and carefully turn out cake onto the tea-towel. Carefully remove the greaseproof paper or silicon mat. While the cake is still hot and working quickly, gently roll the cake up using the tea-towel as a guide. Leave to cool in this position. Carefully unroll the cake and spread the roulade filling over the sponge, leaving a 2cm border. Then start to re-roll the sponge cake up, it is essential that the first roll is very tight (barely 2cm) in diameter to give a real ³Swiss Roll´ effect. Don¶t worry if the sponge cracks in places; it looks better and more appetizing that way. Dust with extra cocoa powder. This is best served at room temperature, place slices of roulade on a plate with an extra dollop of crème fraiche.

Chocolate Bomb Alaska

Ingredients

Serves 8 Sponge 75g butter 25g icing sugar + 50g sugar 100ml egg yolk + 150g egg white 25g flour + 50g flour Coffee Parfait 3 eggs separated 150g sugar 300ml cream A few drops of pure coffee extract Choc sorbet 250g sugar 60g dutch cocoa 1 tsp instant coffee Pinch cinnamon 3 cups water Sugar syrup Equal quatities of Sugar and Water Meringue 175g Sugar 5 Egg whites Pinch cream of tartar

Method
Sponge Cream butter and icing sugar till fluffy then add yolks and 25g flour to incorporate. Meanwhile whisk 150ml egg whites to a soft peak before adding 50g sugar and 50g flour and mix for a further minute. Fold the egg white mix into the creamed butter mix. Spread out thinly on silicon paper and cook in a hot oven (200C degrees). Be careful not to overcook as sponge can become very brittle. When cool lay between pieces of silicon paper with both sides dusted in sugar to prevent sticking. Coffee Parfait Whisk yolks and half sugar until light and fluffy. Add coffee extract. Whisk cream to soft peak. Whisk egg whites and remaining sugar until firm, but soft. Fold half whites in to egg yolk , then add the whisked cream and mix and lastly fold in the remaining whites. Choc Sorbet Mix ingredients and simmer for 5 mins. Strain and cool then pour it into the churn machine for 10 to 15 mins until sorbet is firm

Sugar Syrup Equal parts sugar and water , bring to simmer without disturbing for 8 mins Meringue Recipe Whisk egg whites with cream of tartar until firm. Slowly add sugar until combined, stiff & shiney. Put into the fridge until ready to use. Spoon in coffee parfait and use another mould or small cup in the centre to create a hollow. Freeze. When just firm, spoon choc sorbet into the hollow and top with cake disc. Allow to freeze. Turn out Brush with sugar syrup with a little coffee liquid in it. Smother with meringue and place in a hot oven (220C) for a few minutes until brownish. (alternatively use a torch gun to brown). When you are ready to serve, put the top of an egg shell right on the top of the bombe, fill with a pure alcohol and light!

Chocolate Ganache Tart with Blood Orange

Ingredients
Confit of Blood Orange 2 blood oranges 1 cups simple sugar syrup (1:1 ratio of sugar and water, boiled in a saucepan) Tart Shell (sour cream pastry) 125 g plain flour 100 g unsalted & chilled butter 60 ml sour cream (approx.) Chocolate Ganache 250 g dark chocolate 250 g pure thickened cream 10 g unsalted butter

Method
Confit of Blood Orange Preheat oven to 150C. Thinly slice the blood oranges and in a baking dish, lay the orange slices so that they are just overlapping. Pour over the syrup and cover with aluminium foil. Bake for 1 hour. Remove foil and paper and continue to bake until syrup is thick and the oranges are caramelised. This takes about another 1/2 to 1 hour. Remove from oven and squeeze the juice of 1 lemon over the mixture to brighten the syrup. Keeps well if refrigerated. Tart Shell (sour cream pastry) Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually (see note below). Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin. Blind bake at 200C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes. NOTE: Check consistency before adding all of the sour cream, do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink. Chocolate Ganache Boil cream in saucepan. Once boiled pour over the chocolate to melt. Put aside for 3 minutes before stirring. Add butter to the chocolate / cream mix while still warm to give your ganache a shiny finish. Pour chocolate into pre-baked tart case and refrigerate for 1 hour to set. To Serve, place a little of the chopped blood orange confit on top of the tart.

Chocolate Ganache Tart with Choc Pastry

Ingredients
Makes 4 tarts Chocolate Pastry (4 small tart shells, about 8cm) 200g plain flour 50g cocoa powder 2 tablespoons icing sugar 200g cold butter, cubed 160ml sour cream The Ganache 125 dark chocolate buttons 185ml cream 5g Butter Serve with 100mls quince vincotto and icecream. 100g roasted almonds

Method
To make the pastry, sieve the flour, icing sugar and cocoa together. Pour into the bowl of a food processor, add the butter and pulse to combine the butter and flour. The mixture should resemble fine breadcrumbs. Add most of the sour cream slowly and pulse until combined ± the pastry should just come together. Add the rest if you need to. Tip onto a lightly floured work surface and knead to combine. Cover with clingfilm and leave to rest for 20 ± 30 minutes. Roll out the pastry and cut to fit the tart bases. Blind bake with beans at 180C for eight minutes. Take beans out and bake again for a further four minutes. To make the filling, bring cream and butter to the boil and pour over chocolate buttons in a large glass dish. Leave two minutes without moving, then swirl around to melt and stir to combine. Cool. Fill the tart cases and set in the fridge for at least 20 minutes. Serve with Icecream and a little quince vinocotto as a sauce. Another variation is to put a layer of raspberry or quince jam underneath the ganache.

Chocolate Mousse

Ingredients
Serves 5-6 (depending on moulds used) ¼ cup sugar 30ml vino cotto 30ml water 140g couverture chocolate 30ml restretto coffee 60ml extra virgin olive oil (evoo) 300ml thickened cream 1 tablespoon vanilla extract, or strip a vanilla bean into the cream 125g raisins 75ml brandy

Method
Soak the raisins in brandy overnight to reconstitute. Put the sugar, vino cotto and water into a saucepan and combine over heat to a soft ball stage, looks like large bubbles. It only takes a minute or two. Melt chocolate in a double boiler or microwave (30 seconds, stir; 30 seconds, stir; 30 seconds, stir) and add the coffee and mix well. Add the olive oil and mix well. Strain the raisins, squeezing the excess brandy out and add them to the chocolate and mix well. Add the evoo and stir. Add the coffee then add the sugar syrup and mix together. Whip the cream and vanilla together and then mix a spoonful at a time into the chocolate, blending well. Spoon mixture into individual moulds and refrigerate for at least 2 hours or overnight is best. Serve as it is or with a little crème fraiche and brandy raisins on the side.

Chocolate Souffle

Ingredients
6 souffles 225g 70% chocolate 50g unsalted butter 6 egg whites (room temp) 65g caster sugar Pinch cream of tartar 2 egg yolks Extra butter and sugar for brushing moulds Cocoa for dusting

Method
Brush 6 ramekins with butter and then sprinkle with caster and tip out excess, cleaning the top of the ramekin of all sugar. Melt butter and chocolate over a double boiler. Set aside. Beat egg whites and cream and tartar until stiff peak. Slowly add the sugar and beat until firm and glossy. Stir the egg yolks into the chocolate. Transfer the chocolate to a large cool bowl. Fold through a third of the egg whites with a pastry cutter then fold in the second third, and then the last third. Divide into the prepared moulds to about half full and carefully knock to let any airholes out. Chill for 1 hour then bake at 200C for 12 minutes for small souffle, 14 for medium until well risen and light to the touch. Dust with icing sugar or cocoa and serve immediately with rich cream, vanilla icecream or creme fraiche.

Chocolate, Almond and Prune Slab

Ingredients
100g couverture dark chocolate 60ml 45% rich cream 50g butter 30g pitted prunes soaked in Olorosso Sherry and then chopped 30ml Olorosso Sherry 80g roasted almonds

Method
This is such a simple treat, make it a couple of hours before needing it but once set take out of the fridge. Soak the prunes in the Sherry until all the liquid is taken up and then chop. Combine chocolate, cream and butter in a saucepan (or microwave) on gentle heat to melt and combine. Maggie uses a bowl on top of a saucepan and importantly, covers the bowl with cling wrap to avoid steam or moisture getting to the chocolate. Fold the chopped prunes and roasted almonds through the chocolate mixture whilst still warm. Line the inside of a flat tray with parchment paper and pour in the chocolate mix so you can spread it evenly to a slab. Cover with cling wrap and refrigerate for approx 2 hours to set. Cut into uneven shaped pieces for a real home made effect. Serve.

Chook Veronique

Ingredients
Serves 2 2 x 260g chook breasts, skin on 30g unsalted butter 2 teaspoons sea salt 1/4 teaspoon cinnamon 1 shallot sliced 2 small fennel stalks finely sliced, and some fennel fronds 2 tablespoons verjuice 1/2 cup chook stock 1/3 - 1/2 cup cream 1 teaspoon fresh tarragon (or 1/2 teaspoon dried) 1 teaspoon chopped thyme 1/2 cup green grapes halved 2 tablespoons toasted almond flakes

Method
Combine the sea salt and nutmeg together and season each breast, pressing it into the skin. Heat 15g butter in a frying pan and when hot, add the breasts, turning occasionally for about 7-8 minutes. Remove from the pan and place in an oven previously heated to 180C for a couple of minutes, (3-6 mins depending on the thickness of the breasts), remove and allow to rest. Meanwhile, in a clean pan, melt the remainder of the butter and sauté the shallot and the fennel and continue to cook until just soft. Deglaze with verjuice and cook for a minute or two. Add the stock and continue to reduce by a quarter, add the cream (up to half a cup). Stir to combine and reduce a little further. Taste for seasoning and add the tarragon and cook a little more. Then add thyme, and the fennel fronds and swirl together. Carve each breast into thick slices and place on the plates. Add the grapes to the sauce and pour over the breasts. Top with toasted almond flakes and serve.

Cinnamon and Lemon Crème Caramel

Ingredients
Serves 6 4 large eggs 145g castor sugar 1 & 1/2 cups milk 190ml cream 2 strips lemon zest (use a vegetable peeler) 1 stick cinnamon

Method
Pour the milk and cream into a medium sized pot, and stir to combine. Add the lemon zest and cinnamon and bring to the boil, reduce the heat and simmer for about 5 minutes. Take off the heat and leave to infuse for at least half an hour (the longer the milk infuses the more flavoursome the crème caramel will be). Lightly whisk the eggs and sugar together. Strain the milk and cream mixture on top of the eggs. Mix well to combine, being careful not to create too many bubbles. Pour about a quarter cup of the caramel (from the pears poaching liquid (poached pear recipe link)) into a small glass pyrex bowl, turning carefully to coat all sides. ** if the caramel isn¶t viscous enough to coat the bowl, heat it a little before pouring it into the bowl. Pour the custard into the bowl and place in a baking dish. Pour enough hot water to come to just over half way up the sides of the bowl. Place in an oven previously heated to 160C and bake for around 35 minutes, or until the custard is just set, but still wobbling. The time will vary with different ovens and containers. Remove from the oven and leave to cool in the water bath. Serve with the roasted pears.

Coconut Jellies

Ingredients
Serves 6

2.5 teaspoon Agar Powder 1 cup Coconut cream 2 Green cardamoms (whole pods) 1 Cinnamon quill 3 cups Water 1 cup Palm sugar shaved Salt

Method
Add cold water to pan, whisk as you rain in agar. Add cinnamon & cardamom and simmer for 5 mins. Fold in sugar and coconut milk, mix until dissolved add salt and strain. Pour into a water sprayed shallow sided tray and set (you can put in fridge once it has cooled an hour or so). Serve whole or cut into shapes, or you can wrap up in banana leaves.

Coeur a la Crème

Ingredients
Serves 4 300 g. ricotta and 100 g. mascarpone or 400gms gruth 6 heads of lavender 3 tablespoons castor sugar 3 tablespoons mixed peel 1 x 500g. ripe strawberries (unrefrigerated)

Method
Combine the castor sugar and lavender heads together with a mortar and pestle until the lavender has been completely incorporated and the essential oils have been released. In a bowl mix together the ricotta and mascarpone. Add the lavender castor sugar to the ricotta mix/gruth and mix well. Add the peel, stirring to combine. Line a mould with a clean chux or

muslin, spoon the ricotta mixture into the mould, and cover, leave to set overnight. When ready to serve, remove the gruth from the mould and place gently onto a plate. Serve with fresh strawberries. If strawberries are disappointing, remove their calyx and cut in half and sprinkle with the smallest amount of balsamic or vino cotto or just a little icing sugar and leave for 20 minutes before serving.
Coq au Vin

Ingredients Serves 6 200g smoked speck (or good quality bacon) cut into strips 20 pearl onions, peeled (or 10 shallots) 1 chicken cut into serving pieces 3 garlic cloves Salt and pepper to taste 1 tablespoon tomato paste 2 cups chicken stock 1 bottle red wine 3 fresh bay leaves 100g flour Salt and pepper ¼ bunch fresh thyme 2 stalks celery 6 fresh parsley sprigs 500g button mushrooms 20g butter Chopped fresh parsley for garnish Method Make a bouquet garni by cutting celery stalks into 10 - 12cm lengths and tie two together with parsley,thyme and bay leaves with twine. Lightly coat the chicken in seasoned flour and place in hot saucepan with a little oil, skin side down. Brown the chicken well, on all sides, about 10 minutes. Remove chicken and set aside. Add bacon and onions and cook for a few minutes, add mushrooms, bouquet garni, garlic and tomato paste and cook for a few minutes. Return the chicken and add the chicken stock and wine and season with salt and pepper. Bring to the boil, skim the top and lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions and mushrooms to a separate platter. Increase the heat and reduce the liquid by about half until it becomes thick and saucey. Remove the bouquet garni and garlic, and discard. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve with boiled potatoes, green beans and a fresh green salad.

Curry - Meen Mollie (Fish Curry from Kerala)

Ingredients (serves 4) 500g Barramundi Marinade 1 teaspoon turmeric 1 tablespoon chilli powder 1 tablespoon coriander powder 1 teaspoon pepper salt 1 teaspoon black peppercorns juice of 1 lemon or lime 1 teaspoon mustard seeds 1 stick cassia 2 green cardamon pods 2 large sprigs curry leaves 1 & 1/2 onions, chopped finely into small dice 2.5 cm piece ginger, grated 3 garlic cloves, chopped 5 green chillies, cut in half 2 large tomatoes, chopped 1 lemon or lime, juiced 1 teaspoon ground turmeric 1 tbls Chilli powder 3 tablespoons ground coriander 2 teaspoons garam masala 100ml tamarind water 500ml coconut milk (thin) 250ml thick coconut cream (from top of unshaken can) Salt to taste Method Cut the fish into 4cm cubes. Make a paste of 1 teaspoon turmeric, 1 tablespoon chilli powder, 1 tablespoon coriander powder, 1 teaspoon pepper, salt and juice of 1 lemon or lime. Marinate fish for at least an hour. Fry the fish pieces and set aside. In the same pan, lift the fish sediment with a little tamarind water, add the whole spices and curry leaves, cook till the mustard seeds start to pop. Add the onion and fry until golden brown. Add the grated ginger, garlic and split chillies. Add the tomato and fry till dry. Add the remaining chilli powder, coriander powder, tumeric and garam masala and 2 tablespoons tamarind water. Fry till the masala is fried (be careful not to burn it). Add the two cups of thin coconut milk and the rest of the tamarind extract and cook covered. When it starts to boil, reduce the flame then add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break. Cook covered for 5 minutes on low . Turn off heat. Add the thick coconut milk and stir slowly. Check seasoning and acidity. Serve with rice, chapati and breads. NB: You can cook the fish in the curry sauce rather then frying. It will take about 10mins. Be careful not to over stir as you don¶t want the fish to break apart.

Custard (Creme Anglaise)

Ingredients 2 cups (500ml) milk 2 cups (500ml) rich double cream 1 vanilla bean, halved lengthways 8 egg yolks 120 g sugar Method Bring the milk and cream to the boil in a heavy-based saucepan, then remove from the heat. Scrape the vanilla bean seeds into this mixture, then add the vanilla bean and leave to infuse. Whisk the egg yolks and sugar until thick and pale. Carefully stir the heated milk mixture into the egg mixture. Return the creme to the pan and heat over low heat, stirring gently and constantly with a wooden spoon until the mixture begins to thicken. Take the mixture off the heat from time to time if it looks like getting too hot. Have a large bowl of iced water standing by in case you take the creme too far and need to place the saucepan in iced water to cool it down quickly. The creme should be thick enough to coat a wooden spoon and leave a trail when you draw your finger across it. Remove the vanilla bean.

Eccles Cakes

Ingredients Makes 10 250g puff pastry 60g melted butter pinch mixed spice pinch fresh nutmeg 60g candied peel 50g brown sugar 100g currants extra caster sugar to sprinkle Method Melt butter and sugar in a small saucepan add currants, candied peel, fresh nutmeg and mixed spice. Remove from the heat. Roll the pastry thinly and cut into rounds of about 10cm diameter Place a small spoonful of filling onto centre of each pastry disc. Brush edges of pastry with water and draw the edges together over the fruit and pinch to seal. Turn over, and

then press gently with a rolling pin to flatten the cakes, and so that you can µsee¶ the currents. Cut 2 or 3 slashes on top. Place on a baking tray. Brush with water or eggwhite and sprinkle with a little extra sugar, and nutmeg. If the pastry has become warm, put into the fridge for a few minutes to seize the pastry and then into the oven at 200C for 20 mins or until golden. Cool on wire rack.

Pot de Crème

Ingredients Serves 4 1 vanilla bean 400ml heavy cream 60ml milk 3 shots Espresso Coffee (adjust according to taste) 4 tablespoons sugar 7 ± 8 egg yolks 120g 50 % dark couveture finely chopped Extra heavy cream to serve Good quality cocoa to serve Method Split the vanilla bean in half lengthways and put into a saucepan along with the heavy cream, milk, and half the sugar. Simmer to infuse with the vanilla flavour and set aside to steep for 10 minutes. Cream the remaining sugar with the egg yolks. To avoid ³scrambling´ the eggs, add the warm liquid (from above) to the creamed yolk mixture little by little. This process is called tempering. Return the combined egg and milk mixtures to the pan and stir over a low heat until its reaches a custard consistency. Melt the chocolate either in a saucepan or in a double boiler to prevent the chocolate curdling. Pour the custard over the chocolate and combine. Mix well to thicken the chocolate custard and add the coffee. Pour in latte glasses by 4, then into the fridge for 2 hours or until set. To serve, finish with a layer of cream and a dusting of good quality cocoa NB : Couveture is cocoa butter, chocolate nibs and a degree of sugar, that is, it contains no vegetable oils and no milk solids! The Couverture grading is a percentage of the cocoa butter & nibs:sugar content. That means the higher the percentage, the less sugar. 50% Couveture is a good starting point for dessert cookery.

Roasted Barossa Chook with Preserved Lemon and Tarragon butter - Maggie's

Ingredients Meal for the family 2kg Barossa Chook 125g Unsalted Butter 4 tablespoons Tarragon 125ml Verjuice 2 tablespoons Extra Virgin Olive Oil 2 cloves Garlic 2 Pieces preserved lemon centres removed and washed 1 teaspoon Freshly Cracked Pepper Sea Salt Freshly Cracked Pepper Method Soften butter. Remove the pith from the lemon and rinse in cold water. Place butter, tarragon and preserved lemon in the food processor and whiz to combine ingredients but don¶t process too much or the butter will split. Place chook in the roasting pan and using your hands lift the skin of the chook from the flesh around the legs and across both breast. Tuck wings under. Place the butter under the skin fitting as much as possible. Preheat oven to 170c. Season the chook with sea salt and pepper and rub into the skin the extra virgin olive oil. Cook for 1 hour. Pour verjuice over the bird and place in oven for a further 10 minutes, then let stand in a warm place, turned upside down to rest for 20 minutes before carving. Check by putting a skewer through the thickest part of the thigh to make sure no pink juices or if you have a thermometer ± 68 degrees C in this position will confirm it¶s cooked! The potatoes can be cut in half and placed around the chook to cook with it in the roasting pan. The broccoli is poached in water with a pinch of salt. Finish the cooking while they are still just crisp and dot with butter to serve.

LAMB NAVARINLAMB NAV ARIN
Cuisine: French Servings: Serves 8

Ingredients
1kg boned lamb shoulder 1kg lamb rib rack 200g onion, peeled and cut in mirepoix 200g carrots, peeled and cut in mirepoix 1 bouquet garni (rosemary, thyme, bay leaf) 4 garlic cloves, peeled and crushed 4 fresh tomatoes, chopped Chicken stock or water

1 tbsp flat leaf parsley, chopped 100ml vegetable oil 150g butter 1 tbsp flour 1 turnip, peeled and roughly chopped 1kg kipfler potatoes 250g pickling onions Salt and pepper 250ml dry white wine 1 tsp sugar Blanched baby carrots, turnips and green peas

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Preparation
Cut the meat in pieces about 5cm cubes. In a cast iron cocotte (or heavy based casserole dish with lid), heat a little oil with a knob of butter and when hot, add the lamb pieces and brown on all sides. Add the onion and carrot and a little more butter, and cook for another five further minutes, stirring well. Remove excess fat. Add flour to the meat and vegetables and cook for a minute or two. Deglaze with the white wine and reduce to evaporate the alcohol. Add the tomatoes. Add chicken stock or water to the level of the meat; add the bouquet garni, turnip and garlic. Season with salt and pepper Cover the cocotte and let simmer for about 45 - 50 minutes. Meanwhile, peel the pickling onions and brown in butter with salt and sugar, add a little chicken stock and let caramelize over low heat until cooked. While the meat is cooking, peel the kipfler potatoes and blanch in water for 5 minutes, strain and keep aside. Decant the meat from the cocotte, pass the sauce through a fine sieve, add the meat again to the cocotte with the strained sauce and the blanched potatoes, cover with the lid and cook for another 15 minutes. Add baby vegetables, pickling onions and cover. Cook over low heat for another 15 minutes. Serve with celeriac puree. Vegan Kimchi

Ingredients 1 Chinese cabbage 2 Cloves Garlic 1 teaspoon Dried chilli flakes with seeds 1 teaspoon soy 1 teaspoon Rice vinegar 1 tablespoon salt 1 tablespoon sugar Method Cut cabbage into 2 cm squares Soak the dried chilli in the rice vinegar, Crush garlic, add chilli soaked in rice vinegar and soy Mix cabbage with above, add salt and sugar and place into jars. It will be ready in a week and will last for long time. Dim Sum

Ingredients Makes 14 1 packet wonton wrappers Filling ½ onion 50g Chinese cabbage, chopped 3 dried shitake mushrooms 3 tablespoons chopped water chestnuts 1 spring onion, finely chopped ½ teaspoon grated ginger 125g minced belly pork chilled 125g raw prawn meat, well chopped & chilled Corn flour to bind if necessary Salt 1 tbls light soy sauce ½ tsp sesame oil Oil for deep frying Method

Soak mushrooms in hot water for ½ hr, squeeze out excess liquid, cut off stem discard & and chop chaps into small dice. Add some oil to a frying pan and sauté onion till soft. Add the cabbage and wilt down. Mix filling ingredients together combing well to ensure the mix is well combined. Work the mixture in a bowl until it becomes slightly sticky (this is working the proteins to ensure the mix is binding together. Too little working in the bowl and the mix will crumble in your mouth, too much and it will be rubbery) If after mixing it isn't sticking, add a little corn flour to help bind. Then add salt, soy sauce and sesame oil. Place a heaped teaspoon of mix in the middle of a square of pastry (wonton) and seal with egg white or a little corn flour/water mix. Steam or deep fry. Oil should be 180C, 'shimmers' when you add the Dim Sum. Serve with a bowl of soy sauce. Golden Syrup Dumplings

Ingredients Dumplings 1 cup self raising flour pinch of salt 20g butter 1 egg 50ml milk Sauce 1 1/2 Cups of golden syrup 1/2 Cup of water 60g butter Runny cream to serve Method Sift self raising flour with a pinch of salt into a bowl. Rub in the butter then add the whisked egg and stir to combine and then add the milk slowly till the dough resembles a scone mix. Set aside and make the sauce. Combine all sauce ingredients into a large frypan with a fitted lid. Bring to the boil to almalgamate and turn down to a simmer. Meanwhile flour your hands and roll the dough into the size of a 20 cent piece. Cover a dish with baking paper to put all the dough balls on. Then slip the balls off the baking paper all together into the syrup. Cover with the lid and cook for about 10 minutes, turn over to cook on the other side for another 10 minutes. Remove with a slotted spoon and serve with the sauce and a jug of runny cream Duck, Peking

Ingredients

1 whole duck 4 tablespoons salt 2-3cm piece ginger, unpeeled 2-3 cloves garlic, unpeeled 1 star anise 1 cassia bark stick 2-3 pieces dried mandarin peel, soaked in water 1 spring onion, bruised Rice wine or dry sherry 250ml water 120ml honey 250ml red wine vinegar, or chinese rice vinegar 120ml maltose 1 teaspoon salt Method Wash and dry the duck with paper towels, inside and out. Cut the wings off at the second joint. Rub two tablepsoons salt inside the body cavity and two tablespoons all over the duck. Leave for four hours to dry, turning the duck from time to time. In a mortar pound ginger, garlic and mandarin peel to break it up a bit. In the cavity of the duck place the star anise, cassia stick, spring onion and a few dashes of rice wine. Add the contents from the mortar. Sew the cavity closed. Using a straw or bike pump, carefully blow air under the skin to inflate the skin away from the body of the duck. Tie the neck. Make a honey bath by adding the water, honey, red wine vinegr, maltose and salt into a very large bowl or container. Fill a large pot with water and bring to the boil. Place the honey mix bowl over the boiling water and mix so that the honey and maltose melt and blend in with the water and vinegar. Take off the boiling water. Place the duck into the hot water for a moment to help puff the skin a little more. Then dip the duck into the honey bath and thoroughly coat the skin. Hang the duck for an hour then get it into a fridge for at least eight hours or overnight. Try to hang it in the fridge if possible. Take the duck out of the fridge about half an hour before cooking. Preheat oven to 180C. Place a roasting tray of water on the bottom of the oven. Ideally the duck is still hanging while being cooked, but in most conventional ovens this is not possible. Place the duck straight onto the oven rack and cook for about 35 - 40 minutes before checking. Reduce the temperature to 150C after 20 minutes of cooking. The duck may not get brown all over because it has been cooked flat. If you want this colour, heat some oil in a wok and complete the browning by ladeling the hot oil over the duck. Also note that the duck will have a lot of liquid in its cavity because it was not hung during cooking. Carve and enjoy with peking duck pancakes or for delicious yum cha breakfast (see program 8). Feijoa and Apple Muffins

Ingredients Makes 12 small

375g self raising flour 90g soft butter 220g sugar 1 teaspoon baking powder 1 teaspoon ground ginger Pinch ground clove 2 tablespoons flaked almonds (optional) 300ml milk 1 egg 1 cup feijoa, peeled and chopped (about 3 - 4 feijoas) 1 small grated apple Zest of 1 lime Method Heat oven to 180C. Sift the flour, then rub the softened butter into the flour. Add sugar and baking powder, spices and almonds. Fold feijoa, apple, and zest into the flour mix. Mix milk and eggs together, and add to the flour mix. Do not overmix. It's a good idea not to add all the liquid at once so that you can guage the amount of liquid needed for a sloppy mix. Spoon into muffin tray, filling well, and bake 180C for 15 - 20 minutes until skewer comes out clean. Serve warm with feijoa jelly, and olive oil. Fig and Walnut Tart

Ingredients Serves 8 180 g walnuts 330 g dried figs (reconstituted by steaming) 6 free-range egg whites 250 g soft dark-brown sugar Mascarpone Slices of candied or fresh lime (optional) Method Preheat the oven to 220C. Roast the walnuts on a baking tray for about 5 minutes, shaking the trays to prevent the nuts from burning. If they are not fresh season¶s, rub the walnuts in a clean tea towel to remove the bitter skins, then sieve away the skins. Allow to cool. Reduce the oven temperature to 180C. Line and grease a 24 cm springform cake tin. Remove the hard stem from each fig, then chop the figs into small pieces (this should give you 1and 1»2 cups). Toss the walnuts and fig pieces together. In the bowl of an electric mixer, whisk the egg whites to soft peaks, then slowly add the soft dark-brown sugar in heaped tablespoons until incorporated and the resultant meringue is thick and stiff. Take a spoonful of the meringue and mix it through the figs and walnuts. Tip this back into the meringue and fold it through. Spoon the meringue mixture into the prepared cake tin and bake for 45±50 minutes; until the tart pulls away from the sides and feels µset¶ on top. Allow to cool and serve with a good dollop of mascarpone. Candied or even fresh lime is a wonderful accompaniment to this tart ± decorate the edge of the tart with a ring of fine, fine slices of the lime. The tart is meant to be sticky and soft and will be rustic in appearance, so don¶t fret if it falls apart as you serve it. Fig Pudding with Carob Sauce

Ingredients serves 6 Pudding 200g chopped sun dried fig halves 1 teaspoon bicarb soda 300ml boiling water 60g butter 170g molasses sugar or good quality brown sugar 2 eggs 180g to 200g self raising flour *(depends on age & moisture of flour)* ½ teaspoon pure vanilla Zest 1 orange Sauce 500ml carob syrup 100ml orange juice 1 vanilla bean scraped 50g dark couveture chocolate Method Pudding Heat oven 180C Butter 6 individual 200 ml soufflé moulds Mix figs, bicarb soda and water and let stand. Cream butter and molasses sugar, and then add eggs one at a time. Add Orange zest and pure vanilla. Mix the flour in quickly and then stir in the fig mix. The consistency should be like a thick batter, it will stiffen as it sits. Pour into prepared moulds and bake for 15-20mins, cool for 5 mins & remove from moulds Sauce Heat syrup with orange juice and vanilla. Reduce a little, remove from heat, cool slightly & whisk in the chocolate. Serve warm with hot pudding Fish Cakes

Ingredients Serves 4 (2 fish patties each) 1 large onion 2 cloves garlic extra virgin olive oil (evoo) for cooking 300g potato, mashed with butter 400g mulloway 1/2 cup chives, snipped 2 tablespoons capers 2 tablespoons cornichons, chopped 1/2 cup flat leaf parsley 1 x 45g tin anchovies 1/2 cup fresh bread crumbs 2 tablespoons lemon zest Plain Flour Egg 1 cup fresh bread crumbs Method Cook the onions and garlic in the evoo until soft. Boil waxy potatoes till soft, cool, take off the skins and mash with butter. Pulse the fish gently in a food processor. Put the fish into a bowl and add chives, parsley, cornichons and capers. Drain the anchovies of all oil and chop finely. Add the anchovies, mashed potato, cooked onions, garlic and lemon zest to the fish. Season with salt and pepper and add bread crumbs to get a texture which holds together. Shape into flat patties and dust in flour, then dip in egg and lastly toss in fresh bread crumbs. Fry gently in butter, turning on all sides and being careful not to burn the breadcrumbs. Drain on absorbent paper, squeeze lemon juice over the top and serve with rocket and tartare sauce (Tartare Sauce link). Fish and Chips with Tartare sauce

Ingredients Serves 2 4 (King George) whiting fillets 4 tablespoons flour 1 tablespoon lemon thyme (or tarragon in season) 3 tablespoons butter 1/2 tablespoon extra virgin olive oil (evoo) Lemon juice Tartare sauce 2/3 cup home made mayonnaise (Maggie's Mayonnaise link) 1 egg yolk, hard boiled 2 tablespoons capers, chopped 2 tablespoons cornichon, chopped 1 tablespoon eschalots, chopped Chopped Zest of 1 lemon

Chips 3 Kipfler or King Edward potatoes 1 cup evoo (can be used again) Method Mix the flour with lemon thyme and salt and pepper then dust the whiting fillets. Melt the butter and cook to nut brown adding a little evoo to stop it burning. Add the fish fillets, skin side down and gently fry about a minute and a half each side. Squeeze over lemon juice and add some more black pepper. Serve skin side up with shallow fried chips, tartare sauce, a slice of lemon and a garnish of chervil. Tartare sauce Make a mayonnaise. Take a couple of tablespoons of the mayonnaise and add the egg yolk and mix together, mashing the yolk. Add the rest of the mayonnaise and all the other ingredients and mix together. Chips Place the potatoes into cold water and bring to the boil, cook until soft. When cool, take the skins off and slice the potatoes into chip size. In a frying pan, add evoo oil and bring to a temperature so that the potatoes sizzle when you add them and cook till golden turning to get all sides golden. Maggie's Mayonnaise

Ingredients 2 egg yolks pinch sea salt flakes 2 teaspoons dijon mustard 2 tablespoons lemon juice 1 cup extra virgin olive oil (evoo) 1 cup grapeseed oil pepper to taste (white preferably) Method Mix egg yolks with the salt, mustard and some of the lemon juice. Dribble evoo into bowl very slowly while whisking the egg mix. As the mayonnaise becomes thick, the pouring of the oil can be quicker. In a steady stream, mix in the grapeseed oil. Add the remainder of the lemon juice if necessary. Sprinkle with pepper and mix in. French Onion Soup

Ingredients 80g butter 5 brown onions, sliced in rings

20g brown sugar 50ml cognac 200ml white wine 3 sprigs fresh thyme 5 fresh bay leaves 1 tablespoon Dijon mustard 750ml brown chicken or veal stock Sourdough or French baguettes cut into 3cm slices 1 cup grated gruyere Black pepper Method Melt butter in a large saucepan and add the onions. Add sugar and a little salt to help the caramelisation process. Cook over medium to low heat until the onions start to caramelise. Deglaze the pan with cognac and white wine and then pop in a couple of sprigs of thyme, bay leaves and the mustard and cook together. Pour in the chicken stock and reheat. In an ovenproof serving dish, ladle in the soup and cover with a slice of bread. Top with gruyere, a pinch of pepper and chopped thyme and grill top until the cheese is melted and the crust is golden. Fruit Mince

Ingredients 370g of fruit mince makes 24 pies 60 g flaked almonds 3 Granny Smith apples 1/3 cup verjuice 200 g seedless raisins 200 g dried apricots 100 g dried figs 200 g sultanas 250 g currants 150 g dried cumquat slices 100 g mixed peel 200 g soft light-brown sugar 2 tablespoons honey 2 teaspoons mixed spice 1 teaspoon freshly grated nutmeg 150 ml cumquat liqueur (brandy does just as well) 175 g unsalted butter (melted) NB:If you have access to a good minced suet, the butter can be replaced with 250g of this Tartlet Pastry 150 g chilled unsalted butter 225 g unbleached plain flour 75 g self-raising flour 55 g icing sugar 1 free-range egg yolk 2 tablespoons iced water NB: 500g of pastry makes 24 pies Method

Roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then chop. Peel and coarsely grate the apples, then cover with verjuice to prevent discoloration. Chop the raisins, apricots and figs. Combine these in a glass or ceramic bowl with the apple and remaining ingredients, except the butter, and mix thoroughly. Cover with plastic film and leave at room temperature for 24 hours, stirring occasionally. For the best mince pies, Maggie likes to leave her mixture for six months for all the ingredients to blend together, but it will still be good if it is just left over night. As seen on the program. Melt the butter and stir it through the fruit mince before filling tarts. To make the pastry, dice the chilled butter. Blend the flours, icing sugar and diced butter in a food processor until well combined and the mixture resembles breadcrumbs. Add the egg yolk and iced water and, using the pulse button, process until the mixture starts to come together. Shape the pastry into a disc, then wrap it in plastic film and refrigerate for 1 hour. Preheat the oven to 210 C. Roll out the pastry until 3 mm thick on a lightly floured bench. Cut rounds of pastry to line the moulds you are using, then cut a corresponding number of lids. Line the moulds with pastry, then add a spoonful of fruit mince and top with a lid, pressing down on the edges to seal the tarts. Make a small cross in the top of each tart with the point of a knife. Bake for 12 minutes, then allow to cool in the trays. (If you are using larger moulds, you will have to bake the tarts for a longer time ± the pastry should be golden brown.) Glazed Leg of Ham

Ingredients 6 -10kg leg of ham, traditionally smoked. Preferably speak to your supplier and tell them that you are going to cook for a further half hour to glaze and so have supplied a par cooked ham. 175 gm brown sugar 200 ml port 150g dried or pickled figs 150 g pitted prunes 150 g dried apricots Method Preheat the oven to 280C or as high as you can get it. Strip the leathery skin from the ham being careful not to remove any fat from under the skin--a covering of 5 mm1 cm is what you are after. Mix the sugar and port into a paste and brush several times over the top and sides of the ham. Score the fat quite deeply into a diamond pattern but be careful not to cut through to the meat. The diamond size should suit the size of the fruit you are using to decorate. Continue to brush with the glaze until you have used about half. Place ham on a baking dish and bake 280C or as hot a temp as you can get to get a good seal. Keep brushing with the glaze during the cooking time and watch that the base doesn¶t burn. (If it starts to burn add a little water to the base.) Bake for about 15 minutes for the glaze to adhere. Cut the figs in half and carefully fix them and the apricots and prunes into the corners of the diamonds with toothpicks, arranging them in lines of similar fruit. Brush the remaining port and sugar over the ham without dislodging the glaze or fruit. Add a little water to the baking dish to avoid the juices burning, and continue adding if necessary. Bake the ham for another 15 to 20 minutes at as hot an oven as you can get till it¶s beautifully glazed then allow it to cool before serving. Chargrilled Lamb

Ingredients Lamb leg - boned by the butcher (Maggie had a 1kg leg of milk fed Suffolk lamb) Extra virgin olive oil (evoo) 2 cloves garlic, crushed 6 sprigs rosemary, chopped 4 sprigs thyme, chopped ¼ cup flat leaf parsley, chopped ¼ cup pipped Kalamata olives ½ cup Verjuice Method Flatten and trim the boned lamb leg into a rectangle shape making sure that the meat is of equal thickness. Make a paste by mixing evoo, garlic, rosemary and thyme, then rub into the lamb leg on both sides. Heat the charcoal to highest possible temperature. Make sure the skin side is well covered with olive oil and salt. Place skin side down on the barbecue for 2 or 3 minutes to caramelise the skin. Salt the other side, turn it over, reduce the heat and put on the lid of the BBQ (or move to a cooler part of the grill) for the following seven minutes cooking, checking occasionally. Take the lamb off the grill and put onto a dish to rest. Drizzle with verjuice and evoo. Top with parsley and olives. Rest for 15 to 20 minutes. If kept near a warm stove with a very loose fitting cover, it will keep temperature. Carve the meat in thick slices; spoon over the lamb jus mingled with the olive and parsley vinaigrette during the resting. Serve with capsicum and eggplant remoulade, sprinkled with the fried capers, and a last drizzle of marinade. Labna (yoghurt cheese)

Ingredients 1kg Greek style yoghurt sea salt 2 tablespoons of chopped mint Method Pour the yoghurt into a sieve lined with a clean chux, muslin or tea towel. Stand the sieve over a deep bowl, cover the yoghurt and leave to strain overnight in the refrigerator. Alternatively, if you don't have a sieve, you could spoon the yoghurt into a clean chux or tea towel, gather up the 4 corners and tie with an elastic band. Using a wooden spoon, suspend the yoghurt over a deep bowl and strain as before. The next day, remove the labna from the chux, add a little extra salt to taste and serve in a bowl, drizzled with some extra virgin olive oil. And sprinkle the chopped mint over the top. Lamb Roast

Ingredients Serves 8-10 3 kg leg of Suffolk long leg of lamb with the hip bone removed 3 sprigs rosemary 3 cloves garlic peeled and each sliced lengthwise into 4 2 tablespoons Sea salt flakes 3 tablespoons Extra Virgin Olive Oil 1/2 cup verjuice Method Take lamb out of refrigerater 2 to 3 hours before cooking to come to room temperature. Preheat oven to 180C Strip rosemary sprigs and chop finely. Add extra virgin olive oil and rub all over the skin flakes Make incisions in skin evenly over the leg for slices of garlic to be placed. Dress liberally with sea salt flakes. Place in Baking dish in the oven and cook for 20 minutes. Turn over and cook another 20 minutes Turn oven down to 160C and cook for another 20 minutes. Turn over and cook for another 30 minutes Turn oven off, leaving door ajar leave lamb in the oven to rest 30 minutes. Take from oven, pour off all the fat and juices into a tall jug and refrigerate for the fat to settle so it can be taken off. Rest the lamb out of the oven for a further 30 minutes, then reduce the juices (separated from the fat) with the verjuice to serve as a jus. Serve with green olive tapenade and labna... Leek and Shiitake Steamed Dumplings

Ingredients Makes 16 dumplings

Filling 4 shiitake mushrooms, fresh or rehydrated 10g sweet dried turnip, chopped 50g water chestnuts,chopped 25g winter bamboo, julienned 1 tablespoon ginger, chopped 1 clove garlic, chopped 1 leek, sliced 20g garlic chives 1 tablespoon dark soy sauce 1 tablespoon sesame oil Pinch white pepper ground 2 tablespoons cornflour 1 tablespoon chinese cooking wine 1 teaspoon sugar pinch salt Dough 2 cups wheat starch Approx 1 cup boiling water 3 tablespoons peanut oil or sesame oil salt Dipping Sauce Red rice vinegar Light soy sauce Shredded ginger Hot chilli oil to taste Chives, chopped pepper Method Filling Fry shitake, turnip, sugar, water chestnuts and winter bamboo in a little peanut oil. Add ginger, garlic, leek, chives, a splash of soy sauce, sesame oil, cooking wine, salt and pepper to taste. Mix a little cornflour and water (or the juice from the reconstituted mushroom) to a slurry and add a little to the mix and stir constantly. You want to thicken the sauce slowly but not too thick and gluggy. Allow to cool. Dough Add the oil to the water. In a mixer bowl, have one and a half cups of the wheat starch. Blend the two together using dough hooks. If the dough does not form a ball add a little more wheat starch and mix for about 10 seconds. Work quickly as this becomes harder to work with as it cools down. Pinch off walnut size pieces of the dough, roll into balls and with a rolling pin, roll down to 2mm thick circles. Fill with filling and pinch shut, pin rolling the edges and pleating the edges together. Steam in bamboo steamer for a few minutes until dough becomes opaque. Serve with dipping sauce. Dipping Sauce Mix all the ingredients together and serve on the side in a small shallow bowl. Lemon Gelati

Ingredients Serves 4-6 390g sugar 425ml water 250ml lemon juice 250ml water ½ egg white zest 1 lemon (optional) 2 basil leaves, chopped Method Boil 425ml water and sugar until sugar has dissolved, and boil 2-3 minutes at a rapid boil. Chill. Combine lemon juice with 250ml water and add to sugar mix. Churn in an ice cream machine. Add the zest at the last minute and add 1/2 whisked egg white if desired. (This adds lightness and volume). Spoon into martini glasses, top with a little chopped basil and chill for a few minutes.

Recipes
Wednesday, 23 August 2006: Episode 29 Buttermilk

Panna Cotta

Ingredients Serves 6 Buttermilk Panna Cotta 2 1/2 leaves gelatine 400mls cream 150g caster sugar 250ml buttermilk Pears in verjuice (see recipe below) 1 lemon, zest and juice 1/4 vanilla pod split Pears in verjuice for Panna Cotta 8-12 dried pear halves 1 cup verjuice 1 vanilla bean split into half

1 teaspoon lemon zest 1 tablespoon sugar Method Buttermilk Panna Cotta Soak the gelatine leaves in cold water to soften. Combine the cream and sugar in a saucepan over medium heat and bring almost to the boil. Add the cream and sugar mixture to a bowl with the buttermilk.. Squeeze the excess moisture out of the gelatine and whisk into the cream/buttermilk mixture. then. Divide into moulds and place in the refrigerator to set. Serve with pears. Pears in verjuice for Panna Cotta Heat the verjuice & sugar in a saucepan until the sugar dissolves. Add the pears, lemon zest and vanilla paste and simmer gently until the pears have plumped up. Masala Tea

Ingredients Serves 2 3 cups milk (Simon used jersey milk, which is very rich and creamy) 3 Cloves 3 green cardamom pods (bruised) 1 Cinnamon stick 12 black pepper corns 1 or 2 fresh bay leaves 2 tablespoons English breakfast tea 2 tablespoons sugar Method Place all ingredients in a saucepan, bring it just to the boil and then simmer (the whole process takes about 10 15 minutes) and this reduction should leave you with about 2 cups of milk. Strain it, and then serve the liquid. Simon says this is particularly good when you have a cold, and can also be served with a slice of ginger. Moussaka

Ingredients Serves 4 ± 6 3 medium eggplants 3 medium zucchini, cut lengthways 3 tablespoon flat leaf parsley, chopped 2 onions, sliced

1 clove garlic, crushed 1 tablespoon lemon thyme ½ teaspoon lemon zest Sea salt and freshly ground black pepper Extra virgin olive oil (evoo) for frying Béchamel 30g unsalted butter 60gm plain flour 1.5 cups milk Sprinkle of nutmeg Sea salt and white pepper Crust ¾ cup grated parmesan ¼ cup fresh breadcrumbs ½ tablespoon lemon thyme, chopped Method Cut the eggplants into thick slices, about 1.5 ± 2cm thick then sprinkle with a little salt and set aside for 30 minutes. To make the béchamel sauce, melt the butter in a pot and then sprinkle the flour over it, stirring well to combine. Continue to cook for a little while until the flour colours slightly. Remove from the heat and pour the milk in slowly, whisking continuously to avoid lumps. Return to the stove and continue to cook until thickened, stirring occasionally. Add the nutmeg and seasoning and lay a piece of plastic wrap or kitchen paper directly on top of the sauce so that it doesn¶t form a skin, set aside until needed. This should be a thick béchamel. The vegetables need to be well cooked. Fry the zucchinis in batches until they¶re just coloured. Pat the eggplants dry, drizzle a little evoo into the frying pan and fry in batches; you may need to add a little extra evoo every now and again. Place the cooked eggplant onto kitchen paper so that some of the excess oil is absorbed, sprinkle with chopped parsley. Add the sliced onion to the pan, fry with the garlic, lemon thyme and lemon zest and cook until tender. To make the moussaka, spray an ovenproof dish with non-stick cooking spray or a little evoo. Place a layer of eggplant on the bottom of the dish and then a layer of zucchini over this. Add a little onion and continue to alternate between eggplant, zucchini and onion finishing with a layer of eggplant. Pour the béchamel over the eggplant then mix the breadcrumbs with the grated parmesan and lemon thyme and generously sprinkle this over the top of the béchamel. Bake in a pre-heated 200C oven for 30 minutes. Murtabak

Ingredients 6 hearty serves Murtabak is a wrapped roti (Indian crepe) filled with minced meat with eggs and onion. Roti 450g (3 cups) Roti flour or plain flour 1 tablespoon Salt 1 cup warm water 1 tablespoon ghee (melted) or oil ½ cup oil

Filling 300g minced lamb 2 cm piece ginger, chopped 1 large onion, diced 1 teaspoon chilli powder ½ teaspoon turmeric ¼ teaspoon pepper, freshly ground 1 clove garlic, chopped or grated 1 stalk celery, finely chopped 1 onion sliced 1 teaspoon garam masala Salt to taste ½ cup water 2 green chilli, seeded and sliced (optional) 2 tablespoons coriander leaves, chopped 1 cup fresh peas 3-4 eggs, beaten 3 tablespoons ghee Method Roti Sift the flour and salt together. Rub in ghee or oil, add water all at once and combine. Knead dough for about 10 minutes until soft, smooth, and elastic. Divide dough in to 10 equal balls. Place the dough balls in a bowl with enough oil to cover. Rest for at least1 hour. Filling Heat 2 tablespoons ghee in a frying pan. Fry the ginger and diced onion until fragrant. Add all the spices except the garam masala and fry for a few minutes, then add the garlic and celery. Now add the sliced onion and cook adding a bit of oil if it gets too dry. Add meat and stir until the meat changes colour, breaking up the lumps of meat. Then add the salt and the garam masala and continue to cook, stirring until all the meat is brown and caramelized. Add water and cover. When the meat is cooked, add green chilli slices, peas and coriander. Reduce heat and simmer until the mixture appears dry (the moisture has cooked out). Allow to cool. Season to taste. Season the beaten eggs with salt and pepper and set aside. Pre heat a griddle pan. Take the balls out of the oil and grease down a flat surface with the oil. Roll out each ball as thin as you can, about the thickness of filo pastry. It does not matter if you get a few holes in the pastry. Lightly grease the pan and carefully drape the dough over a rolling pin and place it on the hot griddle. Working quickly, as the dough is very fine and will cook quickly, spoon on beaten egg and spread over the centre with the back of a spoon. Spoon some of the meat mix into the middle and slightly flatten. Fold over all the edges and enclose the filling like an envelope. Turn it over to cook the other side, brushing the pan with oil or ghee as you go. Keep frying and turning until both sides are crispy and golden in colour. Serve hot with curry, pickled onions or just as it is. Stuffed Green Lip Mussels

Ingredients Serves 4 1kg mussels 4 tablespoons olive oil 1 onion finely chopped 2 tomatoes peeled,seeded and chopped 2 to 3 cloves garlic 4 tablespoons chopped parsley Grated lemon zest of 1 lemon Dried fresh bread crumbs Salt and pepper Method Clean mussels with a scourer and discard beard by sliding it out to the end and pulling it up. Steam for a few minutes until open, or cook in a pan with a little white wine. (Or water and dry sherry)...DO NOT OVERCOOK, you just want them to open enough so that that you can then force them open to discard the top shell of the mussel. Place the half shell with the mussel onto a baking dish into the fridge. Heat olive oil and saute the onions until soft, add tomatoes, garlic, zest and parsley. Cook until the liquid is reduced from the tomatoes. Season to taste. Add the bread crumbs and a little of the mussel juice. Release the abductor muscle from the bottom and spoon over the bread mixture pressing down onto the mussels. Drizzle with olive oil. Bake in a hot oven or under the grill until golden. Serve immediately An Easter Dessert - Pashka

Ingredients ½ cup chopped crystallized ginger ¼ cup mixed peel ½ cup currants ¼ cup chopped dried figs ¼ cup chopped dried pear (= 1 slice pear) 2tbsp Amaretto 100g butter ½ cup castor sugar 2 egg yolks ½ cup slivered toasted almonds zest of 1 lemon zest of 1 orange

2 tbsp freshly squeezed lemon juice 750g fresh ricotta cheese ½ cup sour cream Method Line a 2 litre capacity bowl with a damp chux Mix the ginger, peel, currants, figs and pear in a bowl with the Amaretto (the original recipe says to let this infuse for 2 hours, I used it straight away) Cream the butter and sugar until light in colour, add the egg yolks one at a time and beat in well (use electric mixer) Add the zest of the lemon and orange, ricotta and mix well to combine (use electric mixer) Add the soaked fruit, lemon juice and toasted almonds, fold in by hand. Lastly fold in the sour cream. Spoon into prepared bowl, cover and refrigerate for 8 hours or overnight. (³tuck´ all the remaining chux into the bowl so that it doesn¶t ³weep´) Turn out and serve with fresh or dried fruit as a garnish. Chinese Roast Pork

Ingredients Serves 4 750g pork neck ('denuded neck') Marinade 1/2 cup dark soy sauce 1/4 cup light soy sauce Sesame oil 1 inch piece ginger grated 3 cloves garlic chopped 2 spring onion roughly chopped and bruised 2 star anise 1 cassia or cinnamon stick 1 piece dried mandarin 1/3 cup yellow rock sugar 1 teaspoon Five Spice Powder Glaze 300g sugar 50ml water 100-150ml light soy Method Make a few slashes across the neck. This will allow more marinade in. Pound the rock sugar in a mortar and pestle. Combine all marinade ingredients in a bowl. Add pork and marinade for min 6hrs or overnight, but no longer than 12 hours. Heat the oven to 220C. Place a tray with water on the bottom of the oven and get this hot before you put the pork in. You need to have a lot of water and have the oven filled with steam. Line pork in a tray with just a little of the marinade. Cook on high for 20 mins. Turn the pork in the marinade to coat the underside and cook for another 30mins at 150C. Baste with Glaze and return to the oven for 8 minutes, turn and glaze and cook in 8 minutes bursts glazing in between until shiny, deep in colour on the outside and tender and cooked through. Slice across the grain. Glaze

Make a light caramel by heating the water and sugar together and then add the soy. Be careful as it will bubble up. Stir over low heat to dissolve. Set aside. Crispy Skin Pork Belly

Ingredients At the Hilton we are spoilt rotten with fantastic ovens, when trying to do this dish in Maggies little oven (no offence Maggie!) I really struggled to get the desired effect of a super crispy crackling. I started hot and then turned the temperature down as I would in ovens at work and although it worked it wasn¶t the best result. I have had several more tries at doing this dish in a domestic oven and this method is different in that it starts wet and at a low temperature to render the fat and gently cook belly meat then ends up dry and very hot to crisp crackling...it seems to work! 1 piece pork belly with rib on 2 butcher hooks Salt Dipping sauce 2cm ginger grated Chilli flakes 60ml soy sauce 60ml dry sherry 20g dark brown sugar backing it off with water if it¶s too strong Method Hang the pork in the fridge for 3-4 days uncovered. This starts to dry out the skin so that you get a good crackling. Put skin side up in a steamer and steam for 15-20 minutes. With a docking tool, (it looks like a torture weapon) a small handle with many sharp points, prick skin side to depth of 1.5 cm to penetrate the skin and the top fat layer . You can also do this with a fork if you don¶t have this tool. Rub salt into the skin at the ratio of 2 tablespoons per kg of pork. Preheat oven to 100C. Place a cup of water in a baking tray at the bottom of the oven. Hang the pork upright in front of the fan in the oven, the skin towards the fan and the pork hanging vertically so that the fat renders down through the piece and not into the skin. If the angle of the hang is such that the rendering fat drips into the skin, the skin will not crisp. Cook for about 50 minutes. In the last 10 minutes of cooking, increase the temp to 240C, this will give the skin a good crust. If the skin doesn¶t blister, then remove from hooks and lay skin side up at the top of the oven and set your grill at 200C until blisters appear. Brush off the excess salt and let it rest. Carve into 4 cm wide slices (bread knife is good for this). Serve with chilli oil, soy sauce and black vinegar on the side, or a dipping sauce such as the above ingredients for the dipping sauce all mixed together. Oat, Buttermilk And Honey Pancakes - Maggie's

Ingredients This mixture is best done the night before and left refrigerated. 1 ½ cups Rolled Oats (I use 4 Leaf Clover of Tarlee) 1 ½ cups buttermilk 2 tablespoons honey 1 egg 1 egg yolk 3 tablespoon extra virgin olive oil ½ cup SF flour Pinch salt 1 x 1 inch stick cinnamon freshly ground or infused in milk heated before using. Method Pour buttermilk over oats and leave for 10 minutes. Add honey, eggs and olive oil. Into a fresh bowl sift self raising flour. Add a pinch of salt and ground cinnamon. Pour wet mix into the flour and combine well. Leave at least an hour if not overnight. To Cook Place a small piece of butter in a pan and allow to sizzle. Pour desired size into pan and cook till golden brown on first side and then flip over and repeat. Allow to cool a little and serve with poached peaches and crème fraiche. POACHED PEACHES to serve with Oat buttermilk pancakes for brunch - Maggie's

Ingredients 6 yellow peaches, cut not peeled To make 3 ½ cups Syrup 500mls Verjuice (or white wine) 500mls Water 700gms Caster Sugar Put ingredients into a non-reactive saucepan and boil for 20 minutes to make sugar syrup. Method Put 3 peaches cut in half, cut side down into a small saucepan / fry pan. Pour 3 ½ cups sugar syrup over peaches and poach over medium heat for 20 minutes.

Allow to cool enough to slip the skins off and reduce portion of the wonderfully rosy syrup you¶re left with. (The balance will remain refrigerated and can be added to for further poaching. Each time you poach you¶ll increase the rosy hue) Passionfruit Marshmallows

Ingredients 180 ml strained passionfruit juice (20 - 30 ripe passionfruit) 20g powdered gelatine 500g caster sugar 250ml water 2 egg whites + pinch salt Icing sugar to dust Method Lightly grease and line a 25 x 17cm shallow cake pan and dust base liberally with icing sugar. Combine passionfruit juice and gelatine in a bowl and set aside and allow the gelatine to swell. Combine caster sugar and water in a saucepan and cook over low heat until sugar dissolves, increase heat to medium and cook for 5 - 10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat and cool to about 100C, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile whisk eggwhites in a mixer with a pinch of salt until firm. Gradually add passionfruit mixture, carefully making sure that the passionfruit is incorporated into the egg whites before adding more. Whisk continuously on medium speed until it has doubled in size. Decrease speed and whisk until luke warm (about 40C). Pour into cake pan, 25 x 17cm, and liberally sprinkle with icing sugar. Keep at room temperature for about three hours or until firm. Use a greased sharp knife to loosen the edges and corners, dust a board with a lot of icing sugar, and turn the marshmallow out. Immediately dust the top with icing sugar. Then cut into squares, with a greased knife or scissors and roll in icing sugar. Store in an airtight container. They last for a long time but they do absorb smells« hence the airtight container! Pasta Dough

Ingredients Serves 4 200g 00 flour 1 egg

1 egg yolk up to a tablespoon Water Method Mix together the flour and eggs and as much water as required to make a stiff dough and knead for 10mins until smooth. Rest. Roll through a pasta machine gradually bringing down thickness until you get to the thinest or second thinest setting. Rest.

Pie - Apple, Sour Cream and Walnut

Ingredients Maggie referred to 'Tamasin's Weekend Food ± Cooking to come home to' by Tamasin Day-Lewis for this recipe Serves 6 ± 8 1.2 kg granny smith apples peeled and cored (6 large) using lemon juice to stop them from oxidising. 3/4 cup sour cream 165g unsalted butter 3/4 cup walnuts ± roughly chopped 135g muscovado sugar 1 1/2 tablespoons golden syrup 1 1/2 teaspoons lemon zest Sour Cream Pastry (Sour Cream Pastry link) Method Slice the apples thinly and place in a bowl with the sour cream and a little brown sugar; mix with your hands to combine so that the apples don't break up. Spray and line a baking dish with the pastry ensuring that there it has at least a 3 cm overhang on all sides. Place the apples into the dish spreading evenly and piling up a little in the middle. Process the butter, sugar, golden syrup and lemon zest together, then stir in the walnuts. Take small handfuls of the mixture, flattening it between the palms of your hands, and spread over the top of the pie ± bit by bit until the entire surface is covered. Then fold the pastry overhang back over the outer edges of the apple. Egg wash the pastry edge and place in an oven pre-heated to 200C for 15 minutes then turn the oven down to 180C and bake for a further 45 ± 50 minutes. The top should be dark and sticky and all the sugar should be dissolved. If it starts to burn before the time is up, cover with some bakewell paper. Remove from the oven and leave to cool down slightly before serving. Serve with mascarpone cream. Pizza Base

Ingredients 15g Fresh or 1½ teaspoons dried yeast ½ teaspoon sugar (optional) 375ml warm water 500g unbleached strong flour 2 tablespoons wholemilk powder 1½ teaspoons sea salt extra-virgin olive oil ¼ cup cornflour (optional) Method If using fresh yeast, combine it with the sugar and 1 tablespoon of the warm water in a small bowl, then dissolve the yeast by mashing it with a fork and set aside for 5-10 minutes until frothy. Mix the flour, milk powder and salt in a large bowl, then make a well in the centre and ¼ cup olive oil and the yeast mixture (if you are using dried yeast, add it now with the oil but omit the sugar). Pour in the remaining warm water and stir until well combined, then turn the dough out onto a floured bench and knead for about 10 minutes until shiny and smooth. Return the dough to the lightly oiled bowl, then cover the bowl with plastic film and allow the dough to double in size again in a draught-free spot ± this will take about 1 ½ hours. Turn the dough out and knead again for 1 to 2 minutes and divide into 6 pieces. Roll out each piece until 17cm in diameter. Gently arranging dough onto stone and part bake for approx 7 minutes, before adding the toppings of choice. Remove, add your toppings, then cook the pizzas for 10 to 12 minutes at 230C. To prepare stone: Immerse in cold water for a short while. Remove and allow to dry completely before using. Once stone is completely dry place in oven on ³ stainless steel handle´ and turn oven to required temperature ± ³intensive bake´ at 220C. Allow stone to heat up with oven. Once temperature has been reached remove stone, sprinkle with cornflour & add pizza base. Regular flour will burn, cornflour doesn¶t. Pork Steamed Buns

Ingredients Makes 12 medium sized buns 325g flour 3/4 teaspoon baking powder 1/8 teaspoon Bicarb soda 1/2 teaspoon salt

10ml peanut oil 1/4 cup sugar 15g fresh yeast 1/2-3/4 cup warm water Method Mix sugar, yeast and water together until it starts to foam. Sift dry ingredients into a mixing bowl then add the oil. Mix together until it forms a smooth dough. Knead a little then place in an oil bowl and set aside to double in size. Punch down, knead a little more then place back into oiled bowl again until doubled in size. After it has been proven twice, punch down the second time. Take bread out of the bowl and roll into balls then working with your hands, gently flatten into a disk. Fill the disc with the sauce, and pull the edges over to form into a smooth bun. Drop buns into an oiled steamer and steam for about 6-7 minutes. You can serve these as an accompaniment to Chinese dishes, to dip into the sauces or fill them with any of the following recipes: 1) BBQ pork 2) red cooked pork, or 3) red bean paste. 1) BBQ Pork stuffing 250g Asian cooked BBQ pork, diced 2 spring onion, sliced finely 1 clove garlic, chopped 2 tablespoons light soy 2 tablespoons hoi sin sauce 1 tablespoon Chinese wine A tablespoon of cornflour mixed with a little water to thicken the mix as you don't want it too wet. Adjust seasoning with pinch salt or sugar. Fry all ingredients together. 2) Red cooked pork 1/2 cup shoa hsing wine (Chinese wine) 1/2 cup dark soy sauce 1/4 cup light soy sauce 1/3 cup yellow rock sugar 3 cloves garlic 2.5cm piece ginger, sliced 2 spring onions Sesame oil 2 star anise 1 cassia or cinnamon stick 1 piece dried mandarin Dried shitake mushrooms soaked and sliced Place all ingredients in a pot and allow for all the flavours to infuse. Add pork and cook until the pork is falling apart and all the flavours have infused. You may need to thicken the sauce with a little cornflour mixed with a little water for the dumplings. You can use roast pork diced and add Asian bought barbeque sauce or plum sauce and adjust flavour with a touch of soy. When using store bought products always adjust the salt and sugar content. 3) Buy red bean paste Preserved Lemon

Ingredients Lemons Salt, 1 dessertspoon of salt per lemon, plus one for the jar Freshly squeezed lemon juice Preserving jars Method Use thick-skinned lemons cut into quarters. Place the lemons, flesh side down, in the jar, sprinkling each quarter with salt as you add it to the jar. For every lemon use a good dessertspoon of salt, and one for the jar. When the jar is full, press right down on the lemons to squeeze as much juice out, filling the jar with more slices, again squeezing right down. Then immerse all the lemons by topping up the jar with fresh lemon juice. Use what Simon calls, 'pizza tables', (the little plastic device to stop takeaway pizza topping from sticking to the cardboard lid). These hold the lemon quarters under the lemon juice. Put a lid on the jar and 6-8 weeks later they will be ready to use. Profiteroles

Ingredients 20 profiteroles 125ml water 125ml milk 100g butter Pinch salt Pinch sugar 150g plain flour 4 eggs Eggwash (1 egg yolk with a little milk or water) Crème patisserie 500ml milk 1 vanilla bean 3 egg yolks 80g sugar 40g cornflour lemon zest Method

Combine water, milk and butter, sugar and salt in a pan and bring to the boil. Remove from the heat and add the flour quickly stirring to a smooth paste. Return to the heat and cook for a few minutes until it comes away from the sides. Transfer to a bowl and add the eggs one at a time, beating until smooth. Pipe onto a lined baking tray into desired shapes spaced about 2cms apart (puffs or eclairs) Simon used a 1 cm nozzle, and piped a 4 cm profiterole.. Brush with egg wash and bake at 220 for 4-5 mins then leave the door slightly ajar and bake for a further 10-15mins depending upon size. Allow to cool, then fill with desired filling....cream, creme patisserie, and top with fondant or chocolate. Crème patisserie Whisk eggs and sugar together until a pale cream, add cornflour and beat in with a wooden spoon. Add lemon zest. Boil milk and vanilla bean together, and add milk to the egg mixture, beating until smooth. Pour mixture back into saucepan and boil for a minute, whisking while it heats. It should be as thick as a soft jelly when it cools which makes it easy to pipe to fill the cooled puff or éclair. Top with fondant or chocolate. Bakewell Tarts

Ingredients Makes 8 - 10 Pastry 120g plain flour 60g chilled unsalted butter, cubed 1±2.5 tablespoons very cold water Filling 60g unsalted butter 40g castor sugar 60g almond meal 2 whole eggs 1 egg yolk 1/4 teaspoon bitter almond essence 8 tablespoons of top quality apricot jam Sprinkle of roasted slivered almonds on top 2 minutes before taking them out of the oven. Method Pastry Sift the flour into a bowl and then tip into a food processor, add the butter and pulse until it resembles coarse breadcrumbs. With the motor running add tablespoon cold water, adding a little more at a time until the mixture forms a ball. Remove from the processor, shape into a flat round, cover with plastic wrap and refrigerate for at least 30 minutes. Filling Melt the butter to nut brown in a saucepan and cool. Beat together the rest of the ingredients (except the slivered almonds) and finally beat in the butter (holding back the sediment) till it¶s like a thick batter. Spray the bottom of a water glass (8.5cm). Roll the pastry thinly and cut into rounds and shape over the top of the glass. Bake at 180C for 10 minutes or until the base has set into shape. Remove from the oven, take the shapes off the glasses and spread 1 tablespoon apricot jam to each tart and bake for a further 2-3 minutes.

Pour the filling into each of the tarts, right to the top. Scatter with almond flakes and place back into the oven till 'just set' - another 10 minutes approx. Tagine, Beef - with dried fruits

Ingredients Serves 6 - 8 1.5kg oyster blade steak cut into chunks 4 marrow bones 1 tablespoon ground ras-el-hanout 1 large brown onion chopped 4 threads of saffron Couple cloves of garlic about 400mls water 1 large cinnamon stick extra virgin olive oil (evoo) for frying 24 dried apricots 18 large prunes ± pitted 1/4 cup brown sugar 2 teaspoon rosewater sea salt and freshly ground black pepper 1/2 cup of roasted almonds Method Mix the chunks of meat and ras-el-hanout together and leave to marinate for about an hour. Heat a little oil in a heavy based frying pan, and sauté the onion and garlic until translucent. Add a few strands of saffron. When cooked remove from the pan and set aside. Put the apricots, prunes & rosewater into a small saucepan with the brown sugar and a little water to just cover the fruit, bring to the boil and reduce the heat to a simmer until the fruit plumbs up. The fruit will absorb just about all of the liquid. Heat a little more evoo in the frying pan and fry off the meat in batches, until it¶s sealed and golden on all sides seasoning with salt and pepper as you go. Place the meat, onion, water, cinnamon stick and marrowbones into an oven proof casserole dish or a cast iron pot with a tight fitting lid and put into an oven pre-heated to 150ÛC. Cook slowly for about 2 hours until the meat is just softening. Add the dried fruit mix at this stage and mix through the meat. Continue to cook for another half hour to an hour until the meat is soft, but not falling apart. You may find that there is a lot of liquid over if you¶re not using a tagine so strain off the liquid and reduce until a little syrupy, add all of the other ingredients back to the pot / tagine and adjust seasoning if necessary. The µtagine¶ can be served immediately, but the flavour does improve if made a day or two before use. This also allows you to remove any excess fat that may rise to the surface overnight. Serve with a little chopped parsley, some roasted almonds and if you like, topped with the marrow from the marrowbones. Tart - Vanilla Cream and Berry

Ingredients Tart Base 360g flour 290g softened butter, cut in cubes 90g sugar 1/4 teaspoon salt 1 beaten egg 1 egg yolk Crème Patisserie 500ml milk 4 egg yolks ½ vanilla bean 45g cornflour 200g sugar To Assemble 1 pre baked sweet shortcrust tart shell 250ml soft whipped cream 1 punnet blueberries 1 punnet raspberries 1 punnet strawberries (washed hulled and cut in halves or quarters) 1 punnet blackberries And any other berries that are in season (red currants, golden raspberries, young berries) Method Tart Base Put flour on bench, make well, fold in all ingredients, gather dough together into a mass. Use the heal of your hand to "smear" the front section of the dough in sections about the size of a tennis ball (this is to bring ingredients together without overworking dough). Regather dough and repeat. Cut into desired size, roll out to 4mm thick, place in tart shells, line with baking paper and weigh down with pastry weights, bake moderate (180C) for 30 to 45 minutes (depending upon the size of your tart and your oven). If desired, remove baking paper and weights, egg wash and bake a further 5 minutes if you are filling your shell with very wet mixtures (it will water proof it). Crème Patisserie Mix together sugar cornflour and egg yolks with a little milk to a slurry. Scrape vanilla bean into the milk and bring to the boil. Pour over egg mix while stirring constantly. Pour back into the saucepan and stir constantly over a medium heat until thick. Pour into a bowl/container and cover with baking paper (a cartouche) and allow to cool. To Assemble When the crème patisserie is cooled, place half in a bowl and gently fold through whipped cream to make the vanilla cream. Add more or less patisserie crème to your taste. Pile into pre baked tart shell and top with scattered berries piled high. Serve immediately. Tart, Lemon

Ingredients Curd 2 meyer lemons or thin skinned lemons 5 eggs 170g caster sugar Tart 150g ground walnuts 180g plain flour 100g sugar 150g butter 1 egg Topping 100g flour 170 sugar 125g cold butter Method Curd Slice lemons and remove seeds. Puree in a blender and then add eggs one at a time, add sugar. Leave covered in the fridge overnight. Tart Blend the tart ingredients together and press into a 22cm tart tin. Chill. Topping Roughly blend the topping ingredients to form chunky pieces. The topping is a layer to protect the curd while it bakes. Heat oven to 160C, pour the filling into the base. Sprinkle over the topping and bake 40mins. Turn up heat and brown the topping to pale gold. Serve with thick cream. Tarts with Chocolate Ganache and Strawberries

Ingredients serves 12 1 quantity Sour Cream Pastry (Sour Cream Pastry link)

Ganache ingredients 250g dark chocolate (buttons or pieces) 250g pure thickened cream 10g butter Cointreau (optional) 2 tablepsoons chopped ginger 1 dessertspoon chopped mixed peel Macerated Strawberries 1 x 250g punnet strawberries 3 tablespoons Vino Cotto or balsamic vinegar half a cup crème fraiche Method Pastry Cases Make the Sour Cream Pastry according to directions to the point where the pastry is chilled. Divide the pastry into 12 pieces. Using heat proof glasses, shape the pastry over the base and cook at 200C for 5 - 12 minutes (depending upon your oven). Ganache Place the chocolate in a large bowl. In a medium saucepan, heat the cream. Add the cream to the chocolate buttons and let sit for three minutes without touching it. Stir together, adding the butter at the end to make the ganache glisten. You can add cointreau for taste, but you may lose the glisten. Add the ginger and mixed peel. Pour the ganache into the pastry cases. Allow to set for a couple of hours (or overnight) in a cool place, but not in the refrigerator. Macerated Strawberries Wash the strawberries and remove the stem and slice in half lengthways. Pour over the Vino Cotto or balsamic, cover and leave to macerate for an hour. Drain the strawberries just before placing them on the ganache. Top with creme fraiche. Tarts with Chocolate Ganache and Strawberries

Ingredients serves 12 1 quantity Sour Cream Pastry (Sour Cream Pastry link) Ganache ingredients 250g dark chocolate (buttons or pieces) 250g pure thickened cream

10g butter Cointreau (optional) 2 tablepsoons chopped ginger 1 dessertspoon chopped mixed peel Macerated Strawberries 1 x 250g punnet strawberries 3 tablespoons Vino Cotto or balsamic vinegar half a cup crème fraiche Method Pastry Cases Make the Sour Cream Pastry according to directions to the point where the pastry is chilled. Divide the pastry into 12 pieces. Using heat proof glasses, shape the pastry over the base and cook at 200C for 5 - 12 minutes (depending upon your oven). Ganache Place the chocolate in a large bowl. In a medium saucepan, heat the cream. Add the cream to the chocolate buttons and let sit for three minutes without touching it. Stir together, adding the butter at the end to make the ganache glisten. You can add cointreau for taste, but you may lose the glisten. Add the ginger and mixed peel. Pour the ganache into the pastry cases. Allow to set for a couple of hours (or overnight) in a cool place, but not in the refrigerator. Macerated Strawberries Wash the strawberries and remove the stem and slice in half lengthways. Pour over the Vino Cotto or balsamic, cover and leave to macerate for an hour. Drain the strawberries just before placing them on the ganache. Top with creme fraiche. Tarts with Lemon Curd and Passionfruit

Ingredients serves 12 1 quantity Sour Cream Pastry (Sour Cream Pastry link) topping 300g jar lemon curd 6 passionfruit sliced and pulp removed 1/2 cup punnet cream ± whipped Method

Pastry Cases Make the Sour Cream Pastry according to directions to the point where the pastry is chilled. Divide the pastry into 12 pieces. Using heat proof glasses, shape the pastry over the base and cook at 200C for 5 - 12 minutes (depending upon your oven). Topping Divide the lemon curd between the pastry cases. Add whipped cream and add a little passionfruit pulp on top ± serve immediately. Trifle, Meyer Lemon & Raspberry Jelly

Ingredients Serves 10 - 12 Jelly: 600ml raspberry juice 120 ml castor sugar 120ml water 16g leaf gelatine Sabayon: 8 egg yolks 125 ml white wine 110g castor sugar 1 ½ cups cream ± whipped 1 recipe lemon curd 1 genoise sponge 120ml sherry 1 medium bottle preserved peaches (no. 31 bottle) Method To make the jelly, bring the raspberry juice, sugar and water to a gentle simmer, stirring to dissolve the sugar, set aside and leave to cool slightly. Put the gelatine leaves in a bowl with enough water to cover and allow to soften for a couple of minutes, squeeze the excess water out of the gelatine leaves and drop them into the just warm raspberry juice, mix well and pour into a shallow dish and place in the fridge to set. To make the sabayon ± heat the wine and sugar together over a low heat until the sugar has dissolved. Crack the egg yolks into a stainless steel bowl, and beat the sugar & wine mixture into the yolks until light and frothy . Place the bowl over a pot of simmering water (don¶t allow the water to boil) and continue to whisk until the egg mixture is pale & thick ± to check if the consistency is right, lift the whisk out of the bowl, you should be able to make a trail of the figure of 8 with the mixture. Once the right consistency is achieved, remove from heat and continue to whisk until cold, refrigerate until needed. To assemble the trifle, first fold ½ of the whipped cream into the sabayon. Lay a piece of genoise sponge on the bottom of your serving dish, spooning a little of the sherry over the sponge, then spread a little of the lemon curd over the sponge, next place thin slices of peach on top of the curd, spoon over some of the sabayon and add cubes of jelly, repeat with another layer of genoise and the same ingredients again ± until all of the ingredients have been used. Top the final layer with the rest of the whipped cream and refrigerate until ready to serve. Vietnamese Coffee

Ingredients Serves (2) 2½ tablespoons (20g) ground Trung Nguyen coffee Condensed milk Ice cubes Method Add 2 tbls of condensed milk to the bottom of a glass. Add 2 tbls of Vietnamese coffee to a Vietnamese coffee dripper and slowly add up to 60mls water and let it drip on to the condensed milk. Top with ice cubes, stir and enjoy. OR In a small stove top espresso coffee maker, half fill with water and add coffee. Brew as normal. Allow to cool. In a tall glass add ice cubes, 2 tbls sweetened condensed milk and pour in coffee and a little water. (dilute to taste« add more or less water as to your preference). Stir and enjoy. Rayleen¶s Wattle Seed Date and Macadamia Nut Cake

Ingredients Cake 1 1/2 cups of castor sugar 8 egg whites 1/2 cup plain flour, sifted 120g dark chocolate, grated 1 cup macadamia nut, finely chopped 1 cup dates, finely chopped 2 teaspoons wattleseed, ground Wattleseed cream 500ml thickened cream 2 tablespoons castor sugar 1 teaspoon ground wattleseed Method Cake Grease round baking pan and line base with baking paper. Beat egg whites in a small bowl with an electric beater until soft peaks form. Gradually add sugar, beating well until sugar is dissolved and whites are firm. Fold in macadamia nut, dates, flour, wattleseed and chocolate.

Spread mixture evenly in tin. Cook at 160C for about 25 minutes until firm. Cool for a couple of hours and serve with lashings of wattleseed whipped cream. Cream Whip the cream and sugar together until thick then add the wattleseed. Let it sit for a while for the flavours to permeate. (If you over whip the cream, a trick is to add a little milk to get it back.) Note: On the show, Maggie used a round 26 cm tin and used a fan-forced oven. The cake was still moist in the middle when Maggie pulled it from the oven, but in sitting it set and kept a beautiful moisture about it. If you do not have a fan-forced oven, turn the temperature up about 20 degrees. Ricotta, Honey and Pears - Maggie's

Ingredients Ricotta Pears Honey Method Buy the best Ricotta you can find; a large round cake of ricotta will look good on a round plate. Slice pears and squeeze with lemon juice so that they don¶t oxidize and place around the ricotta, then pour a big, rich, gutsy honey over the top and serve. A malley honey would be good. Dukka / a spice mix to serve with bread and oil

Ingredients Nuts: 1/2 cup Roasted Pistachio 1/2 cup Roasted hazelnut Spices: 1/4 cup Roasted white sesame 6 tablespoons Coriander 3 tablespoons Cumin 1 teaspoon Pepper 1 teaspoon salt pinch cayenne pepper Method

Grind nuts coarsely in food processor Grind Spices in spice grinder & Mix together Serve with bread and good olive oil, dipping the bread firstly into the oil than into the spice mixture Dukka / a spice mix to serve with bread and oil

Ingredients Nuts: 1/2 cup Roasted Pistachio 1/2 cup Roasted hazelnut Spices: 1/4 cup Roasted white sesame 6 tablespoons Coriander 3 tablespoons Cumin 1 teaspoon Pepper 1 teaspoon salt pinch cayenne pepper Method Grind nuts coarsely in food processor Grind Spices in spice grinder & Mix together Serve with bread and good olive oil, dipping the bread firstly into the oil than into the spice mixture

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