yuw’S OLIEBOLLEN yut 24 oliebollen - that’s Dutch fo. rhea ese New Year's Eve and I'd demoieea™ me a recipe t give them just a bit of tartness, t0 7 10 em AROUND) pon sachets dried yeast pte gos ¥ar™ vain ; (superfine 402) caster og 2 00 5 o2)plain Ck purpose) ou oes oz) warm milk beaten bot 502) currants 3507) raisins ‘smith apple, cored, finely diced ; anutoil for deep-ying Fe (powdered) sugar, for dusting 1009) luts. Mum w. h the lot of them. Weasesn HH iced Sprinkle the yeast over the warm Prinkle the yeast over the war water i rit combit : bine, then set aside fora few minut W a bowl, stirto 'es to foam. Ina large bowl, mix togeth i ler the sugar, fl using a whis| flour and a bi pa k. Make a well in the centre, fie Pinch of sait }gS and yeast mixture to it. then add the milk, Starting from the cen \tre and usin, poe es 19 a wooden spox combine the aud and ary ingredients, working your voy. ly to the edge of the bowl and incorporating everything as you go to create a smooth batter. Stir in the currants, ‘ Ee at ir in the currants, Cover the bow! with plastic wrap, then stand for thour or until the batter has doubled in volume. Note that f the bow! you mixed the batter in isn’t big enough for this, transfer it to a larger bow! before letting it rise. Three-quarters fill a large, heavy-based saucepan with peanut oil, then place over high heat untiit reaches 160°C (20°F) on a sugar thermometer. | always use a thermometer to check the temperature, but if you don't have one, you could heat the oil untila wooden spoon dipped into the oil produces small bubbles. s, drop golf ball-sized spoontuls of ime. Don't add too many n. Cook, turing once, for .d through. Using 2 dessertspoon the dough into the oll, 5-6 at at! y the pal as you don't want to crow 4.5 minutes, or until golden brown and cooke jer strainer, remove the id ing a slotted spoon of @ SP! a eeeoian from the oil and transfer toa wire rack to drat And liebollen with icing sug" ve, dust the warm 0 F ats ‘shy about it -give them a good coatingN LIV’ ‘on tht ON ret LeEM¢ cake iste that, and fluffy: E OIL CAKE side with alight citrus flavour, oath no butter. Try and stop at jy, at ont . Sieg, of st THe Dea Cynchy OH acl coven to 180°C (350°F). Light) preheat your : Y Grease. + Rrenen) round cake tin with extra virgin olive nie ® Zin, conc CA? oe yith baking paper. Set aside, "ce A ba = oxy extra virgin ol? oll, serve 2 tablespoons of the sugar and set asige ator reas 2 foal whisk together the extra virgin olive oj, cagen le para.s02) caster remaining sugar until well combined. Add the aso" a eipatne S008 dnd juice, then give it another whisk. 5 egos of 3 lemons rated yemon juice 3 Inaseparate bowl, whisk together the flour, baking caer bicarb and salt to combine well and get rd ofany oot a pens athird bowl, combine the milk and vanilla paste." ‘aking powder Jeep bicarbonate of0d8 4 Make a well in the centre of the flour mixture, then Pourin (baking sod) half the oil mixture and half the milk mixture. Starting ey lean the centre and using a wooden spoon, stir to combine Leaner os wet and dry ingredients, working your way slowly tot, sens the bowl, incorporating everything as you goto (powdered) sugar, for dusting 3 fs ee creates eed i smooth batter. Add the remaining oil and milk mixtures continue mixing until a smooth batter forms. Note thatthe batter will be quite wet, so don't panic. Pour the batter into the cake tin, sprinkle with the sugar a saved earlier, then bake for 50-60 minutes, or until askew comes out clean. Leave the cake in the tin for 10-15 minutes to cool siight before you turn it out on a wire rack, then let it cool completely, resisting any temptation to dive in. Dust with icing sugar to serve.COFFEE & and chocolate are a match made in he aven. || coffee put it can be tricky to find untess ite Ike usin, for this wd cake here. Make sur Christ cae oP YOU start this one teas time, sotect nes sean 1 as there's free to use bit of cooting involved, 4 seRvES For the coftee ily pa ‘4x 2em-thick (about % inch) bowl, add the geno AT Hoof cok ‘ices of Madeira cake soften. Meanwhile, comme andleave for one (pound cake) Pan and bringjusttothebon necseea sgarinasma ‘tbsp instant coffee powder leaves to remove excess vate, ee tueeze the gelatine 2tbsp brown sugar mixture. Whisk the mixture nore so tothe coffee 7 Gelatine has completely dissolved. thereat COFFEE JELLY esa cool slightly. As it's ccneeues homie {platinum or gold strength }Oml (7 oz) straight-sided serving glasses tg gelatine leaves upside-down, then use ittocutaneat dec roneane ct ‘400m! (14 fl oz) strong filter coffe of Madeira cake. Sette cscs aie fora Newt dae ‘ if e the jelly mixture evenly am pi olemagronsitaite orany strong coffee Teer race ae yanly among the glasses, then op them {tbsp brown sugar lous, or until the jelly is set. For the cho ‘CHOCOLATE MOUSSE Cee are ae eae eae peli fater to a simmer. Place the chocolate in a bow large ee . enough to fit snugly over the simmering water, making sure. fis the water is not touching the base of the bowl. Stir every so 1600 an often until the chocolate melts, then remove the bow! ang P| sugar cool the chocolate to room temperature. 100mI (3.5 fl oz) thickened cream tbsp cocoa powder, sifted Meanwhile, whisk together the egg and brown sugar ina large bowl, until the mixture turns thick and is pale yellow In another bowl, whisk the cream with the cocoa until its lightly whipped. Stir the cooled, melted chocolate into the egg mixture until smooth, then add the whipped crear and carefully fold it in to combine ifles, press a disc of cake firmly over ‘Spoon over the chocolate mousse g the glasses, then refrigerate the ie of hours for the mousse tofitm To assemble your tr the jelly in each glass dividing it evenly amon: trifles for another coup! combine the instant coffee and brown yer, Add 2 tablespoons of 43-5 minutes or until ch trifle, then serve. Just before serving, sugar inthe bowl of astand m? ; boiling water an: mixture for \d beat the , a it thickens. Spoon a top of e dollop on SWEETS 195PECAN | E enever we feel ike dessert (it's easy to use wi stry on > 5). When | have time though, I like to refresh m tr i Idie but i frozen pasttY Or ce. e, pecan pie isan ol goodie, sual ily pretty Cea from scratch. FOr mes Ps : a ‘ills at pastry ski ii bowl, whi ine the flour and icing sugar in a bowl, whisking 1 Comp nd get rid of any lumps. Add the butter then us SERVESS rit fingertips, rub the butter into the flour mixture for al in Sminutes or until the mixture has a sandy texture, agg 1500 cue femon juice and 2 tablespoons ofthe chilled water, then, {a purpost gered) your hands to gently press the mixture together to form ee aed x jough, adding extra water ifit seems too dry. Form the arg (01 02) unsalted Gough into a ball, press itintoa flattened disc shape, wep butter, chilled, diced itin plastic wrap, then refrigerate for 30 minutes to rest ‘Atsp lemon juice / 60mi (2floz) chilled 2. Once the dough has rested, take it out the fridge and unwrap water, approximately it. Sandwich it between two sheets of baking paper, then rp it out to form a circle about 40cm (about 16 inches) in {3g (7 02 nated butter diameter and 0.5cm (%s inch) thick. cnoean 3° Carefully transfer the pastry into a Scm-deep (just over (all-purpose) flour tinch), 28cm (11 inch) loose-based tart tin, easing tin ort 250g(8.8 02) golden syrup round the base and pressing ito fit. Trim the edge ofthe ‘tsp baking powder pastry. Refrigerate for another 30 minutes to rest. 3eggs, beaten 44509 (16 oz) pecans 4 Meanwhile, preheat the oven to 200°C (390°F), Remove the tin from the fridge and lay some baking paper on top of your Pastry, then fill it with rice or pie weights (baking beads) Bake for 15 minutes or until lightly golden. Remove the pie weights and paper, then bake for another 10 minutes or unt golden and crisp. Decrease the oven to 180°C (350°F). 5 While that’s doing its thing, let’s crack on with the filling. Melt the butter in asmall saucepan over medium heat, then et He brown sugar, flour and golden syrup, stirring to mix “ S doe the Pan from the heat. Working quickly sothe 198 don't scramble, stir in the baking powder and eggs. 6 oO reap : Once the Ble shell is ready, remove it from the oven. Whileit add the pecans to the shell and pour over the filing Return to the in ven and b; |: til the filling isset inthe ra eke for 30 35 minutes or unti t best to teaver Oven and allow to cool. | honestly thinkitS ve ' * a Waiting), but ono eet the fridge overnight (good luck * TeNEONCE it’s cool it's good to eat.A SPLITS r f the retr, \s, and I'ma fan o} Ones of. would make fo" ist how she made it, but Wve ade which you can store in an athe A m ipe B treat Mum 1" The recl ft over, ny miss ache ring tack, Te Pale votfed before then). Ifyou dian alreagitt mone i. YOU might itdoesn’t oot with three scoops of ice cream per dish” al wel ve pocarrerforuptoa week ce container © nerous Ser" Imag know, : ith the praline. To start Let's get cracking wit Tine ab, * tay with baking paper. Place the Sugar in a meg, "5 SERVES4 heavy-based saucepan, shaking the pan Sothe suo. layer. Place the pan over medium hen nanas an even layé at ang <4 firm, ripe bat it boils and turns a dark, amber “cream, to Serve sugar until a Colour ge vaio cocktail cherTeS; not to stirthe melting sugar at all only mic by sui, ea pot ort may crystallise (not what you want) acy the pat * swirl the pan to coat them, then add the butte, Swit agen PECAN PRALINE until the butter has completely incorporated into the cara 200g (7oz) caster Pour the praline mixture onto the lined tray carefully ip) (superfine) sugar hot like lava. Let the praline cool completely, then give te (702) pecans it fa roll t it ae sted nated bute, bash with the end of a rolling pin to break inte Smal igs 7 2 For the chocolate sauce, bring a medium-sized saucepan CHOCOLATE SAUCE half-filled with water toa simmer. Place the chocolate ing 1009 (3.5 02) dark chocolate, bow! large enough to fit snugly over the simmering water, broken into pieces making sure the water isn’t touching the base of the bow. 2 tbsp thickened or Stand over the water until the Chocolate has melted, then ‘whipping cream (35% fat) remove from the heat and whisk in the cream Keep warm, whtprep VANILLA CREAM, 3 Forthe whipped vanilla Cream, combine the vanilla bean some poo : Cream and icing sugar in a bowl, then Whisk until smooth er whipping eae eae thick. Transfer to a Piping bag fitted with a star nozzle. nt Something with 35% fat, content) 4 Toassemble the banana splits, cut each banana in hat I hathways and place 2 halves each in the bottom of long Serving dishes, Add 3 Scoops of vanilla ice cream to each, Pibe over the whipped vanilla cream and garnish withthe Praline. Drizzle over the warm chocolate sauce (or grab Yourself another Piping bag if you want things a bit more Schmick), decorate with cherries, then serve.RMILK FRIED BUT KEN BURGERS 60m! (2102) of the buttermilk marinade over tng dredge and toss it lightly through with your hands; this hj, fo form extra-crispy bits on the coated chicken, Working with one chicken thigh at a time, drain excess liquid from the chicken, then place it in the dredge mixture. Using you, hands and turning to coat, press the dredge firmly onto the chicken so it is well coated all over, including all the litte nooks and crannies. Transfer to a wire rack until you have a the chicken ready to fry (if you putt on a plate, the coating will get soggy and start to come off - not good). 5 Sprinkle 6 Frythe chicken in the hot oil, in batches, for 9-10 minutes or until golden brown and cooked through (the internal temperature in the thickest part should be 70°C or 158°F), When the chicken is cooked, transfer it to a wire rack to drain while the remaining chicken cooks. 7 Lightly butter the split bun halves. Place on an oventray, toasted side up, then toast under the oven grill for 3 minutes or until golden. Spread the bun bases with spicy mayo, then pile on your lettuce, chicken and pickles. Pop your top on, then get stuck in like your life depends on it.BUTTERMILK CHICKEN BURGUBS to chicken bu when it comes to cl gers, bigger isn't fs rH onthe chicken, ut you don’t want to overfill either better. You don't juicy: crunchy chic! en and a soft, fluffy bun, Oh, it’s all about that Perfect. bit of MSG in it (aka “yum yum”), That’s how | eye atk ct ratio of itcher Feel free t ityou prefer. Fe © scale this recipe up it you find youn tt OUH YoU can skipit with a crowd to feed. ‘SERVES 4 1 Lay the chi icken thighs, : ; alge, sharp knife andhaiditnecnp nena Take skinless chicken thigh fillets Cutrneyaraune itnearly horizontal to the board, (about 2009/7 02 each) cutting allthe wenn Ube thickest part of each thigh without 2tep sea salt atin ‘ay through - you want to butterfly, or open , the chicken so it is an even thickné {tsp smoked paprika Combine the calt epee even thickness all the way through {tsp garlic powder MSG (fusing) in acmall bowl thon eesesnnre pepper ane wl, 1tsp ground white pepper liberally withthespicemix, 4tsp MSG (optional) . 200ml (7 floz) buttermilk, 2 Place the seasoned chicken in a large bowl, then mixin approximately the buttermilk, adding a little extra to cover the chicken, if 2litres (2.1 qt) canola or necessary. Cover the bowl with plastic wrap then leave to marinate in the fridge for a minimum of 2 hours, although peanut oil, for deep-frying butter, for spreading 4 milk buns, cut in half spicy mayo (see page 224), 3. Preheat the oven-grill to medium-high. For the chicken dredge totaste mixture, combine all the ingredients in a large, deep dish. ‘Yhiceberg lettuce, shredded 150g (5.3 02) sour dill pickles, Half fill a large, deep saucepan with the oil then place over drained, sliced medium-high heat. Bring to 180°C (350°F) or until a wooden spoon dipped into the oil produces lots of bubbles. > overnight is better. CHICKEN DREDGE MIXTURE 180g (6 02) plain (all-purpose) flour Itsp sea salt tsp smoked paprika Itsp garlic powder tsp ground white pepper ‘Atsp MSG (optional)Id So you might think the soup woul Shoese really steps things UP @ ‘SERVES4 kg (2b 3.02) roma (plum) tomatoes, halved ‘80mi (2.75 fl.oz) olive oil, plus extra for drizzling sea salt and freshly ground black pepper ‘onion, thinly sliced 6 garlic cloves, chopped 500ml (17 floz) vegetable stock half a bunch of basil, leaves picked, plus extra to garnish GRILLED CHEESE SANDWICHES 8 slices sourdough bread, roughly ‘Jem (about % inch) thick butter, for spreading 240g (8.5 0z) grated Comté cheese, or cheddar e, but the addition of the grilled vent here ee th Kou ‘combo for a rainy Saturday arvo in, For the soup, preheat the oven to 200°C (390°F). Place the tomato halves, cut-side up, on an oven tray and drizzle with olive oil. Season with salt and pepper, then bake for 20 minutes or until slightly charred. Meanwhile, heat the olive oil in a large, heavy-based pot over high heat. Add the onion and garlic, reduce the heat to medium, and season with salt. Cook, stirring often, for 8-10 minutes or until starting to brown. Add the roasted tomatoes along with any liquid on the tray, as well as the stock. Bring all that to a simmer, then reduce the heat to medium-low and cook for 15 minutes to develop the flavours. ‘Transfer the soup toa blender and chuck in the basil leaves. Whiz on high for 4 minutes or until smooth. Return to the Pan, cover and keep warm until ready to serve. Meanwhile, for the grilled cheese sandwiches, butter the bread slices on one side. Place four of the pieces, buttered oe down, on a board, then divide the cheese among the f lege. Place the remaining bread on top, buttered side up. ca eee neavy-based frying pan over medium heat. Suet an iwiches, two at atime, for 5 minutes on each diagonal eo” and the cheese is melty. Cut in half on the diagonal and serve wit Adda drizzle of ea oth the soup for a delicious dunktes e oll and a few i ‘Sot eh i extri MPS agarnishif you're feeling a bittence =SMASH BURGER sw THISIs a burger you'll want to de ie burger sauce so good feaeonn chops round. 1 ‘out nice and thin, they cook super Wt Oh, and cook them two at a time so you a hor patties: stat SERVES 4 ‘40g (1 Ib 6 02) beef mince (like touse one with a20 per cent fat content - nothing too lean) putter, for spreading ‘potato burger buns (or milk buns), cut in half shiceberg lettuce, shredded 2tomatoes, thinly sliced sea salt and freshly ground black pepper 8 slices American burger cheese 100g (3.5 02) drained sour dill pickles, sliced 1redonion, very thinly sliced into rings BURGER SAUCE 400ml (3.5 0z) mayonnaise (use store-bought or see recipe on page 224) 2% tbsp tomato sauce (ketchup) ‘1% tbsp American-style mustard ‘tbsp sour dill pickle juice 1tsp Worcestershire sauce f 's crunchy, cl ae sath init. Since we venmasnng those a0 et everything ready etore y ake all the heat out of your griddle. Cut8 squares (12 x papeeguares (12> Bem or 44x 414 inches) of baking paper then also linea tray with baking paper. Divide the beet mince nto 8 even portions, then cll each portion toa bal igerate on the lined tray until you are ready to cook. : For the burger sauc , combin ingredie and stir to mix well all the ingredients in a bow! Heat the griddle plate of your barbecue, or a large cast-iron frying pan, to medium-high heat. While it's coming up to, temp, butter your buns on the cut sides, then toast them, cut-side down, on your griddle until they're golden brown. Spread the toasted sides with sauce. Top the bottom halves of the buns with lettuce, then tomato. Increase the griddle heat to high. Season the beef balls with salt and pepper. Working with 2 at a time - they cook quickly and you don’t want to lose heat from the griddle ~ place them in the centre of the griddle, about 15cm (about 6 inches) apart. Place a piece of baking paper on top of each ball. Using a small pot (or a burger press, if you have one), press firmly down so the burger smashes out to a patty about 1Som (about 6 inches) across. Press really hard around the edges so that they'll crisp up as they cook. the patties on the one side for tarting to get nice and gnarly atula, carefully flip the burgers, top of each. Cook for another Remove the paper, then coo} 2-3 minutes or until they're st ‘on the edges. Using a metal spé then place a slice of cheese on minute or until cooked through. Stack 2 patties on top of each other, then place & abun base. Repeat with remaining patties and Dun bases. Place pickle and onion slices on top of each. Crown YOU masterpieces by finishing with the bread tops: then get stuck in.-STYLE outcaco SER nowicn make if you've 9 riends round, as there's plenty ot abig Tour OF free day before). Also, the if by cooking the ‘ to This is a great Orr \n yourse! 2 erous with it. to go around (make ast ‘don’t hold back - be gen’ gravy here is anal 4 reheat the oven to 120°C (250°F). Season the beet MAKESS generously with salt. ke, ina large frying pan over medium-hi 2g (4b 602) piece beet Ke 2 Heat the peanut oll ina T-high sever skin membrane) removed heat to smoking point. Add the beef, then cook, turning seasalt Secasionaly, for about 10 minutes to seal tall over. Place 2 tbsp peanut ol the beef in an oven-proof casserole dish. Add the stock to the ‘litre (1 qt) beef stock frying pan and bring to the boll, stirring to scrape off the bits ‘tbsp gare powder oxthe base of the pan. Pour it over the beef, then scatter over {epatederegene the garlic and onion powders, dried oregano and chil tbsp: ee 3. Cover the beef with baking paper, tucking it down the sides 8 sub bread rolls to enclose the beef. Transfer to the oven and cook for 1hour 750g (1b 10 oz) jar giardiniera or until the internal temperature reaches 62°C (143°F) when (talian pickled vegetables), tested with a meat thermometer in the thickest part. Rest drained, finely chopped the beef in the hot liquid for 30 minutes. Remove it from the stock, then cool to room temperature. Wrap it in plastic wrap, then refrigerate to chill - it will make it easier to slice. 4 Meanwhile, strain the cooking liquid through a fine-mesh sieve into a clean saucepan, chucking away any solids. Crumble in the stock cube, then bring the liquid to the boil. Boil for about 20 minutes or until the gravy reduces by about a third and thickens slightly, tasting as it reduces to check it doesn't become too salty (you want it slightly salty so the sandwich tastes balanced). 5 Once the beefs chilled, it’s time to bust out your best slicing moves. Using a large, sharp knife, you want to slice it as thinly as possible against the grain. 6 Toassemble the sandwiches, slice the rolls down the middle ene Cutting all the way through. Dip the sliced beef into itam Gravy to warm it, then quickly remove it and divide ‘ong the rolls. Don’t be stingy with the gravy, either. 7 Scatter over some a : anything kena oar ainieraon top ofthe beet Ifyou’ dd a drizzle more gravy, then serveCROQUE MADAME ue Madame: it's like a Monsieur, bu usd Babe prefers it without). And jes when it comes to the roux, tne jd wise, Itend to favour sourdough, with, SERVES 4 gslices sourdough bread, Foughly tom (about % inch) thick 09 (1.5 02) butter, plus extra for spreading 43 tbsp plain (all-purpose) flour ‘300ml (10.5 fl.oz) milk 300g (10.5 02) Comté or cheese, grated seasalt and freshly ground black pepper 24% tbsp Dijon mustard 240g (8 02) sliced leg ham 1 thsp olive oil eggs finely chopped chives, to garnish it with an egg 0 bechamel puri n top (in my hor use, | pri ists, look away now: Ike bresking develo, will worn Ce Rutty flavour, Cook it out to but any type Meanwhile, me st 19, for 4-5 minutes or until the roux turns golden brown and smells a bit nutty. Whisking constantly to avoid lumps forming, gradually add the milk, letting the mixture return to the boil before adding more. Continue whisking in the milk until you have a smooth sauce, then simmer, whisking often, for 4-5 minutes to cook out the flour or until the sauce has thickened. Stir in half the cheese, then season to taste with salt and pepper. Working on the oven tray, spread the mustard over the untoasted side of half the bread slices. Divide the ham and the remaining cheese among the slices, then cover with the remaining bread, toasted side up. Pour the sauce over the sandwiches on the tray, spreading it to cover each slice well. Bake for 15-20 minutes, or until golden and bubbly. When the sandwiches are nearly ready, heat the olive olin alarge, heavy-based frying pan over medium-high Hes. Crack in your eggs then cook for 4 minutes or unti wey T= golden around the edges and the yoks are still runny, Serve each croque madame topped with afried egg and scattered with chopped chives.cu BA N O sandwiches without mentioning this one: the takes a little while to cook. se jest-ever rk wouldnt be ® chapter oe ‘Okay, the are spot, every time. You'll have sora Pest Ten sandwich, OF ore. But it hits tet on tacos or nachos later. Happy gov" fostart this one the aracipe, so slap some OF Y days, pulled pork from ulled pork, place everything except th, ' Hedi food processor, then blend untit smoot ita a pork shoulder ina small Dutch oven, pour over tne 2 (14 oz)pulled pork then use gloved hands to rub ital over the pork pai ee recipe below) on the Dutch oven, then transfer to the fridge for mp2 1 large baguette, cut be _ 6 hours but preferably overnight. ast r-sized pieces (or eadifyoucan get your hands 2. Thenext day, preheat the oven to 125°C (260°F), Trang ‘on some) the Dutch oven, with the lid on, to the oven and Cook the. butter, for spreading, pork for 6 hours or until fork tender. Once cooked, transte, plusextraforeooking the pork to a bowl, reserving the cooking liquid, and sa; 200g (702) sliced ee aside to rest. While the pork is resting, scoop oft any tn sons ox drained sour al the surface of the cooking liquid. Boil the liquid inthe pan "en seed about 5 minutes or until it has reduced by about a tind ang asices Swiss cheese thickened slightly, tasting it every now and thentomatesre it’s not too salty. Cool the liquid slightly. PULLED PORK finely grated zest and juice 3 When the pork is cool enough to handle, remove and discard of 2limes the skin. Using 2 forks, coarsely shred the meat, then addthe finely grated zest and juice reduced liquid and mix to combine. of oranges tbsp, ground cumin 4 Heat a large, heavy-based frying pan over medium heat, Cut tbsp dried oregano the baguette pieces in half, then spread with butter. Toastin Co the pan, cut-side down, for 1-2 minutes or until golden. ttt ice pis oy 5 Wipe the pan clean, then add the leg ham and cook for 1-2 minutes each side or until heated through. While the ham heats, assemble your sandwiches. Spread the 4 bottom Pieces of the baguette with mustard, layer over some pulled Pork (there'll be heaps, so get ready for leftovers), then divide the leg ham, pickles and cheese among the bread. Top with the baguette tops then, using your hands, presst? Sandwiches down to flatten them slightly, Adda ite bute” tothe pan, When it foams, reduce the heat to medium" and add the sandwiches. s © Weigh down the sandwiches with a clean frying panos ‘ofatten them slightly. Toast for 1-2 minutes on €20"S ‘ntil golden and the cheese is melty.PRAWN ROLLS i'm calling it: this is the sandwich of the prawn roll - the brioche is a non-negoti summer. Put you lable in my opinion 2" together forthe classic MAKES 4 1 2tbsp tomato sauce (ketchup) = aajnalea along with the cucumber. Stir to ea | everything in the dressing, oe recipe on page 224) 2 Using a serrate t2cooked tiger prawns (or shrimp), downtnetoptearh ache see as net peeled, deveined Sides of the rolls so you have two fat surfacesto toast. Bch {Lebanese cucumber, seeds the cut sides with melted butter. Heat a medium-sized frying removed, finely diced Pan over medium heat. Add the brioche, one buttered side Abrioche hot dog rolls down, then toast for 20-30 seconds or until golden, Turn 2tbsp melted butter and toast the other side. ‘iceberg lettuce, shredded finely chopped chives, to serve fried shallots, to serve Remove from the heat. Standing the brioche on their bases, half ill them with lettuce, then spoon in the prawn filling. ‘Sprinkle over some chives and fried shallots, then enjoy.SANDWICH ich walk of fame. I's one mighty fine stack sandw ETeree staronthe ig tangy dressing ~ just pile it on there The reuben deserves © ad ar three sangers. Here's how | make mine: pee ; cor can't go Rinse the corned beef well under Cold water Place, itin Z 7 a large pot. then add the star anise, cinnamon sic) say wanes Ieaves and enough cold water to cover it. Bring tne {6009(11b 5.02) piece of a simmer, then reduce the heat to medium-low ane" corned beef 1 hour or until the beef is fork tender (as a generai Tien” 2star anise for 45 minutes per 500g). Drain well, then set asideto, fee namon stick Coo), Beto aes 2. Preheat the oven to 180°C (350°F). Meanwhile, cut ine Belices rye bread, roughly 1em corned beef into Smm-thick (*s inch) slices. Heat 2s {about % inch) thick plate over high heat. Working in batches, toast the bran” 2409 (8.500 grated one side for 30-60 seconds or until you get some ni” sruyere net lines. Set aside. 200g (702) sauerkraut, ae 3. Forthe reuben sauce, mix everything together inabow!uny REUBEN SAUCE well combined. 60m! (2 floz) mayonnaise (use store-bought or see recipe on page 224) 1 tbsp tomato sauce (ketchup) tsp horseradish sauce ‘1tsp Worcestershire sauce 5 To build your sandwiches, top 4 slices of bread, sauce-side ‘1tsp smoked paprika up, with the warm beef. Add the cheese and the sauerkraut. Top each sandwich with the remaining bread, toasted-side up, then place the sangers on a baking tray and press down on them gently with your hands to flatten them a bit. Bake for 10 minutes, or until the cheese has melted. Serve. 4. Spread the sauce on the untoasted sides of each slice of bread. Heat the sliced corned beef on the grill, turning once, for about 4 minutes or until lightly charred.LAMB BURG MINTED YOG ER WITH HURT & PICKLED ONION Don’t let chicken and beef burgers h time to shine, too. These ones are s MAKES 4 4kg (2b 3.02) lamb mince 2tbsp ground cumin ‘tbsp dried oregano sea salt and freshly ground black pepper peanut oil, for cooking 4 burger buns, cut in half 125g (4.5 02) plain Greek-style yoghurt 40 fresh mint leaves, finely sliced handful rocket (arugula) leaves 1 Lebanese cucumber, thinly sliced lengthways with a mandolin or peeler pickled red onions, to serve (see page 216) ‘og all the limelight: lamb bur; : gers de: © tasty, they never last long in my house. a Preheat the oven grill to medium-high. Heat a char-grill pan oF barbecue over medium-high heat. Place the mince, cumin, Oregano, 1 teaspoon of salt and 12 grinds of the black pepper Grinder in a large bowl. Using clean hands, mix to combine well, then divide into 4 even-sized portions. Roll each portion into a ball, then use your hands to flatten and shape into Patties about 15cm (about 6 inches) across. Brush the patties lightly with peanut oil, then grill, flipping every minute, for 8-10 minutes, until the internal temperature reaches 65°C (149°F) when using a meat thermometer. When the patties are nearly cooked, place the buns, cut-side up, ona tray and toast under the oven grill for about 2-3 minutes or until golden. ‘Add the yoghurt to a small bow! and stir through the mint. ‘Season with salt and pepper, then spread the mint yoghurt cover both sides of each toasted bun. Divide the rocket leaves among the bun bases, top each with a lamb patty and some ‘cucumber ribbons, whack on some pickled red onion, then finish with a bun top. Legendary.TTA est picnic san the Oe and refrigera' 4009 oY oe jorirs (italian vegetables) finely diced inch fat-leaf (italian) parsley, finely ‘2tbsp red wine vinegar 2 tbsp extra virgin olive oil Jeob-style loaf, about 450g (16 02) 300g (10.5 oz) sliced provolone piccante 100g(3.5 02) sliced coppa 100g (3.5 02) sliced prosciutto 150g (5 02) sliced spicy salami 450g (502) sliced leg ham ee eon eee |capsicum (bell peppers) U ich there Is. It gets better after it r, te ithe n day OF tow ight before a road trip or day at the be ach, Mix together the green and black olive parsley in a bowl. Add the vinegar and S, Giardinje then toss to combine. Set aside. extra virgi Aang N of Next, slice the cob loaf in half wid th of the crumb from both halves, ieee then remove @hinch) crust. Divide the olive mint PO a tema ofthe loaf. Ensure you spread it out even Zoot ° down well to compact it. enly, then pre Place half the provolone slice: S Over tl pattem naif of the loaf then layer ewer tenet at a time. Layer over the capsicum, then a Meats, then finish off wrap and weight it down with a heavy fryin compress, Refrigerate for 1 hour or aaa i Rone mingle. To serve, cut into wedges like ee a,E our in such a short cook time. Be, mount of nee and ready to go before you vice b al can pack mas gradients PrenPe cly use gai lan (Chinese te : Asian disres ecot to gett at part ofthe Pru id substitute it with English spinach, agy it of that rer any, youe atthe: ge saucepan of water to the boil. Cut the ga : onto Sorlona (2 inch) slices, then coarsely cnet SERVES4 leaves. Combine the stalks in a bow! with the artic ce? j1an (Chinese broccoll) and spring onion. Pop the gai lan greens in another by In —— spinach, washed, dried another bow! (last one, promise), combine the Oyster sauce sgarcehives,cutinto 12m soy sauce, fish sauce, garlic and sugar, then set asige mow pieces oes non ean it 2 Cook the noodles inthe bolling water for 2 minutes cng, tem (about % inch) pieces to packet directions or until just tender, then drain wel ee 2 thsp oyster sauce rinse under cold water to cool. Set aside to drain, 2 tbsp dark soy sauce {tbsp fish sauce Heat 1 tablespoon of the peanut oil in a large wok or fyi 2eloves garlic, minced 7 pan over high heat. Add the chicken, then stir-fry for Sessa oe ee 5 minutes or until just cooked through. Transfer to pate dried rice noodles and set aside. Next, add the gai lan stalks, garlic chives ang tbsp peanut oil spring onion to the wok and stir-fry for 4 minutes, or unit 4 skinless chicken thigh fillets, tender. Push the vegetables to the outside edges ofthe wo, cutinto tem-thick Add the remaining oil to the centre of the wok, then pour n (about % inch) strips the egg. Cook, stirring to break it up, for about 30 seconds 2eggs, beaten well or until just set, then return the chicken to the wok, tossing the wok to combine everything well. 4 Add the noodles and gai lan leaves to the wok (or your spinach if using that instead), then add the sauce mixture. Stir-fry everything for 4 minutes or until the noodles are evenly coated with the sauce and everything is well mixed Serve immediately,ESE ted to cook it from a packet becay, Gc nite temPtce i; and c) you can make it M A food, right here atomake from of meat if you're serving it as a aheag mate cOmMON 5 tna ve por a big cu sa rap pr apit's oer ees well This 9 time. the oven to 180°C (350°F). Bring a large pe, : ee the boil, then cook the macaroni for 10, gAsASiDE, water prding to packet directions, untilitisa dergg Sea as AMAIN oF aor it under cold water to Stop it cooking, then gy canara trey around weiragain. Return the macaroni to the pot and setit a... sea eee pasta (macaroni) 2 Meanwhile, for the cheese sauce, mett the butter ins soe) neated utter medium-sized pot over medium-high heat. Once the but Jog 202 plan al-pUrPOse) foams, add the flour. Whisk until smooth, then cook, wy flour constantly, for 3-4 minutes to cook out the flour. Contin ‘950m! (32 fl.oz) milk to whisk to avoid lumps forming, gradually add the milk, 4509 (16 2) medium Sher? letting the mixture return to the boil before adding any no cheddar cheese, grate8 Continue whisking in the milk until you have a smooth, wits 2259 ( oz) gruyere’ 7 sauce. Season to taste with salt and pepper. ‘4 tsp smoked paprika Fi 0g (2 on panko breadcrumbs 3 Mixthe two cheeses together in a bowl. Add 540g (1 |b 3 oz) of the cheese mixture to the sauce and whisk until smooth Stir in the smoked paprika, then season with salt and pepper. Pour the sauce over the macaroni in the pot and stir to combine, then pour the mixture into a 39 x 28cm (15x11 inch) roasting dish. Scatter over the remaining cheese an¢ panko breadcrumbs, then bake for 30-40 minutes or unt! golden and bubbling.KIMCHI FRIED RIcE ial place in my neti ‘delicious. Take the timetofation ete italotoverthe rice well under W eas: years o Ci an make Stes eames etre youn pean ce ‘cold before frying it ~ spreadit over, A my You need to ee washes e get pletely comple e sure all the moisture evaporates out. Even beter cau? the , COOl it, th 7 sramake Sure i amicooked te overnight before making this dish, en refrigerate eaves? 1 Combine the soy sauce, honey and 3 seasoni a oe seasoning Whighly doubt ageing hissauccseeenc eo Us delicious al the same) in a small bow. U aeration I agasuce Squeeze as much liquid from the kimehias ronan ; nas @ juice to the soy sauce mixture. Coarsely chop the yy wagon Ki i Set aside. >. Coarsely chop the kimchi, som1(3f10z) peanut oll 2009(7 02) rindless smoked 2 Heata large wok ( (or frying pan if eet i you don’t have a wok) : sty need high heat, then adc 70m (25 fon ene pean lags Fs , e bacon and stir-fry for 2 minutes or until it starts to: ‘colour, on snc then add the kimchi and spring onion and sti-fry for a further 2 minutes or until they start to soften. Making sure the wok is very hot, add the rice and break it up with \ a your spatula. eggs | Mix everything evenly together, then stirin the sauce sesame oll, for drizzling mixture. Stir-fry for a further 2 minutes, mixing constantly, s0 everything is evenly coated with sauce and heated through. Divide the rice between two serving plates, cooked the day before, chilled 3 Wipe the wok clean using some paper towel, then add in 2 teaspoons of the remaining peanut oil and letit get really hot. Crack 2 of the eggs into the wok, then cook for about a yes are golden and crisp and the yolks e eggs, then add maining izzle both minute or until the edg: are still runny. Top one serve of rice with th the remaining oil to the wok and quickly cook the ret eggs. Top the other portion of rice with e098 and dri serves with sesame cil. Serve immediatelyTi roteins. ar Q griled Pr think about ditching the lemon Peal that corn for maximum pent onaside n'teven it give: ® mo lust use the zest of the lemon, not the jinn os 2 eel Brightness tothe ney, senves® 1 Carefully run a targe sha remove athe kernels, ""® 4oWn each com cob to ‘com cobs, husks removed Stop oliv ol 2 Place a large frying pan over gensaitand freshly ground oil. Carefully add the corn to. the a pet a fe black pepper sin seeds Spread the corn evenly over the pan and leave jerae " 509 (1.5 0z) pumpkin 5 minutes or until it starts to evenly char. Transfer the (pepitas) toa bowl and set aside to cool slightly. “om 550mi(19.5 floz) chicken “orvegetable stock 3 Add the pumpkin seeds to the pan and toast over high heat 4009(%oz)couscous for 3 minutes, tossing every 30 seconds or so, until golden 60mi (2102) extra virgin olive oil brown. Add to the corn in the bow! finely grated zest of 1lemon spring onions (scallions), 4 Bring the chicken stock to the boil in a small saucepan. finely sliced Place the couscous in a large bowl, then pour over the boiling ‘small bunch flat-leaf (Italian) stock. Stir quickly with a fork to make sure you don't have any parsley, leaves finely sliced dry spots in the couscous, then cover the bow! with a clean kitchen towel and a large plate. Let the couscous steam for 8 minutes, then remove the plate and fluff it up with a fork. Pour over the olive oil, add the lemon zest, season with sea salt and pepper, and fluff once more. 5 Add the corn, toasted pumpkin seeds, spring onion and parsley to the couscous, toss to combine, then serve.10 ique was made f me: .ss to fol This techniqi famous ie: R | ng procese. worth cook ‘creates a soft and fluffy inside Sag The tor King |S 8 a reall ook #2 firms ther vente Joy the 90% Tye = crunch. Cook #2 fms them up, then Mee youre nal Deck cracks (OFAC and crisp. Sure YOU Coal the Heston BUTE, fe lots OF HEE the crus! for the best result ~ moisture is your enemy cook Perweer e205 it's got lo chips zer as cre use YOU 4 Wash your potatoes well. | don't peel mine as | fing thes dads an extra dimension tothe taste, plus corer es8 you're plating up. Cut them into 2em-thick abou, Chips ~ in a restaurant, we'd square them off ang mas alleven-sized, but ina home kitchen rusticis the yar Piace them ina large pot filed with cold water to gato {tbsp orks any excess starch, When you're ready to cook, dang oe eae peanut or canola ol) chips, then return them to the pot and cover with rey cold water. Add the salt, then bring to the boil. Cooks, 4-5 minutes or until the potatoes are just tender, Drain the potatoes well, then lay them out evenly on ais rack placed over a tray. Freeze, uncovered, for 1 hourtp completely cool and dry the potatoes. Alternatively, you can do this the day before and just leave them, uncovered in the fridge overnight. 3 When the chips are completely cold, half fill a large pot wth oil and heat to 140°C (280°F) - | always use a thermometer to check the temperature. However, if you don’t have one, you could heat the oil until a cube of bread turns goldenin 4 minutes. Working in small batches so you don't overcrowd the pan, add the chips to the oil and cook for 9-10 minuteso! until they just start to change colour. Using a spider straine’ remove the potatoes from the oil and transfer to the wire rack, then return the tray to the freezer to cool again. 4 Meanwhile, heat the oil to 180°C (350°F). Again, usea thermometer to check the temperature, or heat the oilunti & Wooden spoon dipped into the oil produces lots of bubbles Working in batches, cook the cooled chips for 4-Sminve hint Golden brown and crispy. Drain well on wire = it’em with some more salt, then serve.grated SMADS8 pee AST WHOLE RWER CHEESp hf abit of an impressive centrepiece this is my little riff on things, jh, but schniques. Ifind serving’? weer hn ly so that everyone canoe preheat the oven to 180°C (350°F). Bring aig waterto the boll NOW It's get stuckinto we oo large knife, remove the base of the cauliiows: aaa close to the florets as possible, Cut a deep «i ‘core into the base of the cauliflower, Place it carefully into the boiling water. ring ba, and cook the cauliflower, coveted, for mints Just cooked and soft but the coreisstiabtgiat insert a kif into the coe, it should come outa well, then transfer to a baking dish, Use paper toa top, then drizzle the cauliflower with the oivec, then bake for 25 minutes or until golden brown a While the cauliflower roasts, make the cheese sayce melting the butter in a medium-sized pot over meg. heat. Once the butter foams, add the flour, whisk un then cook, whisking constantly, for 3-4 minutes con. the flour. Continuing to whisk to avoid any lumps gs add the milk, letting the mixture return to the boi bets ‘more. Continue whisking in the milk until you havea: white sauce. Season to taste with salt and pepper. Reduce the heat to low, then add 240g (8.5 oz) otyaurg" cheese, whisking until it's incorporated. Take care nati the sauce boil at this stage or it will curdle. Seasons When the Cauliflower is cooked, let it rest for 5 minutes! Get rid of all the steam, otherwise the sauce won't Use afish slice to carefully transfer it to a heatpo" a Plate or pan. Give your cheese sauce astit, thengrad ladle it over the Cauliflower, building the sauce i" leles letting the excess run down onto the plate. ca wie remaining cheese. Turn the oven gril thigh ee Cauliflower for 10-12 minutes, until the top is oo Serve family-style (ust mind that plate; it! D2"sMASHED CUCUMBER SALAD easy but satisfying salad you can rustle Up fast. You want the cu ed here as the name suggests - use arolling pinto cna itaboutabitmet eee sel into chunky shapes. Don’t overthink it. a se 1 Slice your cucumbers in half lengthways then, using a rolling SERVES Pin, smash each half about 6-7 times to break them a bit. ‘continental (telegraph) ae 2 Slice your smashed cucumber into bite-size pieces, transfer to a bowl and season well with salt. Set aside for 10 minutes seasalt ter (euperfine) suger for some of their liquid to come out, then drain well. ‘tsp cas its from chilli oll : , 2tsp crunchy bits 3 Meanwhile, mix together the remaining ingredients in ajug, fatbsp fish sauce then drizzle it over the cucumbers. Serve straightaway. stsp sesame oilSERVESS ‘corn cobs, silks removed, husksleftintact 4609 6.5 02) mayonnaise {use store-bought or See recipe on page 224) {80g (02) pecorino, finely grated ‘limes, zest finely grated, then cut into wedges chilli powder, totaste large handful coriander (cilantro), finely chopped SLIME jeation and workin: sat a of that. During a ir of tongs: RN, MAYO, g with what you have to camping trip with mates, No dramas: instead, we just plaiteg Making sure the husk remains attached to the cob, pu; back from the cob all the way, so it forms a kind of ‘tail y your hands, split the husk into three separate fenaths et plait these together so it forms a ‘handle’ for you wnen * eat it. Alternatively, you could just fashion a knot insteag ou Heat a barbecue or chargrill plate to medium, then grils Corn, turning often, for about 15-20 minutes or unt it has some nice char on it and is cooked through. ~ Remove the corn from the heat, and transfer to a board or plate. Slather mayo all over each cob, then sprinkle with pecorino and lime zest. Add some chilli powder, to taste, and the coriander, then squeeze over some lime juice and serve. Bibs and toothpicks optional.JERK CHICKEN Jerk chicken should really be cook ‘one, your barbecue is the next bes! For the thyme, if it’s young then you and discard the stems. As for the S gloves when you handle them - th SERVES6 6 garlic cloves 1thumb-sized piece of ginger, peeled, diced onion, quartered 3 spring onions (sc: white part only, haifa bunch of thyme 1 tbsp ground allspice (ground pimento) tbsp sea salt 1 tbsp freshly ground black pepper 1 tbsp light soy sauce ‘tbsp honey juice of 1 lime, plus wedges toserve 2Scotch bonnet chillies, trimmed, chopped 2kg (4 Ib 6 0z) chicken drumsticks (about 12) ‘ed over a charc: thin °9: followed by your oven on the grill setting. Can use all of it’ cotch bonn - ee but if it’s woody, pick the leaves ‘ey are hot, hot, hot. lies... 'd recommend wearing Place all the ingredients, except for the chicken, into a food Processor or blender. Process for 1-2 minutes or until a coarse paste forms. Combine the chicken and the marinade in a large bowl then, using gloved hands (unless you're partial to a spot of Chill-based torture), mix to coat the chicken all over. Cover the bowl with plastic wrap, then refrigerate for anywhere between 4 and 24 hours. Heat a charcoal-fired, or regular, barbecue to high heat. Remove the chicken from the marinade, reserving the marinade for brushing over. Cook the chicken, brushing often with the reserved marinade, for 12-15 minutes, or until cooked through - a meat thermometer pushed into the thickest part of a drumstick should read 70°C (158°F). Remove the chicken from the heat, then rest for 5 minutes before serving, Serve with lime wedges.GINE the dish it’s cooked in, which is ug, A A ly ally pasicall hat creates a process of con wall ’s hat tl “4 Nvecti LA ine 100 ko a witeti itch oven will do the job pretty well. thie a tag with @ veataginer 136 or just some flatbreads. | prete, touse cipyou don't have Tn page se it distributes better. SERVESE of saffron threads a ot ed butte softened omicfiex ove ol {tsp rasel hanout (Moroccan spice mix) 1 tbsp ground cinnamon ee pond black pepper ‘80m! (2.75 floz) honey ‘kg (2b 3 02) boneless lamb shoulder or leg, cut into 2cm (about % inch) cubes 2onions, thinly sliced 100g (3.502) each prunes and dried apricots 1009(3.5 02) raw shelled pistachios grilled flatbreads, to serve ler becau' 7 a a fine powder in a mort, \d the saffron toa ortar uy faster itto.a small bow! and add the hot wor to stand for 20 minutes to bloom (chef spear release all its flavours). Sing & er, then Forgetting st Combine the butter, oil, spices, salt, pe of the honey and the saffron mixture in or small Dutch oven. Per, three quan, the base ofa 2." Ging, Add the lamb then, using clean hands, mass, marinade into the lamb. Pop the lid on, then in the fridge for 2-4 hours. age the leave toma; Remove from the fridge, then place the tagi Cook, stirring occasionally, for 10 minutes or u; starts to brown. Add the onion and 100m! (3.5 and stir to combine well. Reduce the heat to lo cook for 1-1% hours or until the lamb is tender (lamb shoulde, will take a bit longer than leg). Carefully transfer the lame to a plate or bowl. Using a ladle, remove excess fat from the cooking liquid. Bring the cooking liquid to a boil over medium-high heat, then cook for 10-15 minutes or untilit has reduced and thickened slightly. INE Over high hes til the mest fl.oz) water W, Cover, then Combine the dried fruits, pistachios, 100m| (3.5 fl oz) water and the remaining honey in a small saucepan. Bring toa simmer, then cook over medium heat for 5-6 minutes orutt he frut is plump and the liquid is reduced and forms asyre When the lamb is Cooked, arrange the fruit mixture onto». drizzle Over the Syrup, then serve with grilled flatbreads.| 7-HOUR LAMB SHOULDER Heart this recipe at my first chef job in chef Tom Aikens. I cooked so m; past few years I've rediscovere, but you could use a casserole dish i ‘SERVES 4 4.2kg (2 lb 10 02) piece of lamb shoulder, bone in seasalt ‘1%4 tbsp olive oil carrot, cut into thick chunks onthe diagonal onion, quartered ‘small bunch thyme Scloves gariic, lightly smashed 200ml (7 loz) balsamic vinegar litre (1 qt) chicken stock banana shallots, or baby (pickling) onions 409 (1.5 02) butter ‘tbsp cornflour (cornstarch), mixed with 1 tbsp of water wagyu fat potatoes (see page 131), toserve cooked green peas, to serve Lond any lamb shoulder °dish, and now love 8n 80°C (180°F) oven forthe samen 3 SIM cooker, 'en | was workin, et 19 with Mi x msiGers: started tohatethemin sare cooking i 'e time instead. i pan and set aside. Add the carrot and onion tothe pan 7 Cook, turning occasionally, for § minutes or until golden, Reserve 3 sprigs of the thyme, then te what's leftinto a bunch using kitchen string. Add the garlic, the bunch of thyme and three-quarters of the vinegar to the pan. Stir to dislodge all the bits stuck to the bottom to deglaze, then pour the contents of the pan into your slow cooker. Place the lamb, fat-side up, on top. Add the chicken stock; you might not need it all as the lamb shouldn't be completely covered, Cook on low for 7 hours. Preheat the oven to 180°C (350"F), Peel the shallots, leaving the bases intact so they don't fall apart during cooking. Cut in half lengthways. Heat the remaining oil in a medium-sized ovenproof frying pan over medium-high heat. Place the shallots, cut-side down, into the pan, then add the butter and thyme sprigs. Cook for 6 minutes or until the shallots are browned on the bottom, then add the remaining vinegar. Bake for 15-20 minutes or until the shallots are tender. Remove the shallots, set aside, then reduce the oven to 120°C (250°F). Transfer the lamb shoulder to a serving dish. Cover loosely with foil then place it in the oven to keep warm. Strain the braising liquid through a fine mesh sieve into a medium pot without pressing down on the solids. Discard the solids, Skim any fat from the surface, then boil the tui for about 25 minutes or until it has reduced, has develope a. good, rich flavour and lightly coats the back of a spoon. ure to the cooking liquid, stirring until nd thickens. To serve, pour the sauce Add the cornflour mixtt ur shallots around it, then tuck in. the mixture simmers a over the lamb, place yoRNDEN’S nANNA HE KING impeccably dresseq as the most Perso, rh would pe table and we'd all help ourselves, Thesga the tm the middle OF (TT season. And yOu Could serve this wig =” knew. Ever nis dish in wus when it your tablecloth and make Nanna Proug, reeap the pe 1% #20 your cal. Just ron m dof rice, fettuccine i dium-hi eat the olin large pan over medium-high hoa " tee tosmoke, add the chicken, in batches so ¢ . SERVES the pan, then season with salt. (If you cook athe os once, you'l lose all the temperature in your pan too gy mm ‘1ib) skinless chicken and the chicken will start to boil instead.) Coo, the chicks. (a vets, cut into Yern-thick turning often, for 3-4 minutes or until coloured a1 over (about % inch strips Transfer to a bowl. Add the mushrooms to the pan $82s¢, sea salt and freshly ground with sat, then sauté for 3-4 minutes or until ight se black pepper a and about half cooked. Transfer to a bowl and Set aside 200g (702) Swiss or apernian 2 Add the onion tothe pan and sauté for 2:3 minutes ut ‘onion, thinly sliced sicum. ‘red capsicum (bell pepper), softened, then add the capsicum, Season with sat, coo, deseeded, finely sliced for another 4-5 minutes or until the capsicum has soften cloves garlic minced then add the garlic and sauté for another 2 minutes unti and fragrant. Add the wine, let it come to the bcil, then sv 200m! (7 loz) white wine (avoid dry; sweet is better) constantly to loosen all the lovely, browned bits stuck to base of the pan to deglaze. Cook until the wine has almos 609 (2o2) butter 509 (1.7 2) plain all-purpose) flour Completely reduced, then transfer the mixture to abou 250m! (8.4 02) chicken stock omarion 3 Add the butter to the pan then, once it has melted, addthe ox potting crear flour and cook, stirring, for 1-2 minutes to cook the flour out sal bunch fate (aan Whisking Continuously to prevent lumps forming, siowly arse, eaves finely siceg add the chicken stock and Cook, whisking, until the mixtue Steamedjasmine rice, serve simmers and a smooth sauce forms. Return the chicken, Mushrooms and capsicum mixture to the pan andst® combine with the sauce. 4 Add the peas, bring to a simmer, then cook for 2-3 mies or until the peas are tender and the chicken is cooked tm Stirin the cream and bring back toa simmer. Final the Seasoning and grind in some black pepper. Gams Chicken with the Parsley and serve with steamed 'ic°f the table itin the middle o ce GC H ish - Hike placi potatoes (see page 131), too, if you, can repiece Oe with wr Isa delicious sauce that is handy t, hi Ve cer aly We ken and iavein To gO pone OPEC ‘seafood, chicken and on sandwicns can xin COP. With ots of things bow tage nd 0085 the doe For the romesco sauce, preheat the oven to zo, ' Place the capsicum, tomato and Garlic in a medi, SERVES dish in a single layer, then drizzle Generously wis, skinless JOrY and season with salt. Roast for 25-39 Minutes or /. 1.2kg (210 10.02) fish red. Cool slightly. When cool enough toa. ‘orany fr wit char ands hate vay, Dover SOle capsicum and tomato and squeeze the gariic from ty, a 2 Meanwhile, place the almonds inasmaltrying san. ‘toepolve ol, plus extra medium heat andteastforabout minutes ‘2epring onions (scallions), tossing the pan often so they don't burn, both ends trimmed 3 Combine the cooled vegetables, almonds, extra vig ee aedcoed oiland vinegar in afood processor or blender ang eee until smooth. Check the seasoning and add salt ye... enamel itneeds it. Break the bread into small pieces, then ase Sroma plum) tomatoes, Pieces and process again. Check the consistency, hey halved more bread if the sauce needs to be alittle thick | lengthways ‘whole garlic bub, have a thick consistency similar to a dip. halved widthways i 4 Season the fish with salt on one Side. Place a large o pi o0 blanched almonds Pan over high heat and add the olive oil. As it ust start 2inpeaaisin ove Smoke, carefully place the fish in the pan, seasoned sce 05000, seen : Cook for 2 minutes until crisp. Transfer the panto theo abot 2 slices, a and cook for 8-10 minutes or until the fish is cooked thou rusts removed 5 Meanwhile, drizzle the spring onions with olive oil and se with salt, Remove the fish from the pan and set asideto'® Pace the pan back on high heat and, once rp bee Spring onions, Cook, turning a few times, for about 8mm" antilthey're blistered all over. Spread the romesco et 4 serving plate, then top with the grilled fish and spring ™ PRoTEINg