Barbecue-roasted baby potatoes

Equipment

You'll need 16 skewers for this recipe.

Ingredients (serves 8)

• 1kg small chat potatoes
• Olive oil cooking spray
• 2 teaspoons sea salt flakes

Method

1. Soak skewers in cold water for 30 minutes. Drain. Preheat barbecue grill plate on medium heat.
2. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water. Cut potatoes in half. Thread onto skewers.
3. Spray potatoes with oil. Sprinkle with sea salt. Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp

Barbecue, honey and sweet chilli marinade

Makes

1 cup

Ingredients

• 2/3 cup barbecue sauce
• 1/2 cup sweet chilli sauce
• 2 tablespoons honey
• 1 tablespoon peanut oil

Method

1. Combine barbecue sauce, sweet chilli sauce, honey and peanut oil in a bowl. Whisk until well combined. Store in a 1-cup capacity sterilised jar in the refrigerator for up to 7 days before using.

Notes & tips

• This marinade is ideal for beef or lamb (steaks, ribs or cutlets) to serve 4 to 6. Pour marinade over meat. Cover and refrigerate for a minimum of 4 hours or overnight, if time permits.

Barbecue chicken wings

Preparation Time

5 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 (about 600g) chicken drumettes
• 60ml (1/4 cup) bourbon whiskey
• 60ml (1/4 cup) honey
• 2 tsp sweet paprika
• 2 garlic cloves, crushed
• Steamed jasmine rice, to serve

Method

1. Place the chicken in an ovenproof baking dish. Combine bourbon, honey, paprika and garlic in a jug. Pour bourbon mixture over chicken and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
2. Preheat oven to 200°C. Bake chicken in preheated oven, turning occasionally, for 30 minutes or until golden brown and cooked through. Remove from oven.
3. Spoon rice among serving bowls. Top with chicken and serve immediately.

Banana & chocolate cupcakes

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 16)

• 150g butter, at room temperature
• 155g (3/4 cup, firmly packed) brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 ripe bananas, peeled, mashed
• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 300g (2 cups) self-raising flour
• 60ml (1/4 cup) milk
• White chocolate curls, to decorate

• Chocolate frosting

• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 125ml (1/2 cup) thickened cream

Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Baked fish fillets

Ingredients (serves 4)

• 2 green onions
• 1 red capsicum
• 1 carrot
• 4 thick white fish fillets, (see note)
• 1/4 cup reduced-salt soy sauce
• steamed rice or cooked noodles, to serve

Method

1. Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
2. Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
3. Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.

Notes & tips

• Note: Perch or ling would be suitable white fish fillets for this recipe.

Balinese lamb chops

Ingredients (serves 4)

• Olive oil cooking spray
• 1 brown onion, finely chopped
• 2 tablespoons crunchy peanut butter
• 1 tablespoon sweet chilli sauce
• 1 tablespoon ketcap manis
• 270ml can light coconut milk
• 8 lamb chump chops, trimmed
• 2 x 350g packets egg noodles, cooked
• 2 bunches baby bok choy, steamed

Method

1. Preheat oven to 200°C. Heat a non-stick frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.
2. Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with noodles and baby bok choy.

Baileys chocolate fudge

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 1 x 395g can sweetened condensed milk
• 100g butter, cubed
• 255g (1 1/4 cups) brown sugar, firmly packed
• 2 tbs glucose syrup
• 150g good-quality dark chocolate, finely chopped
• 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions

Bacon-wrapped roast potatoes

Ingredients (serves 4)

• 6 rashers bacon
• 1kg Kipfler potatoes, scrubbed
• olive oil cooking spray

• Chive cream

• 300ml light sour cream
• 2 tablespoons wholegrain mustard
• 2 tablespoons finely chopped chives

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Remove rind from bacon. Cut into 2cm-wide lengths. Wrap bacon around centre of each potato, overlapping slightly. Secure with toothpicks. Place onto prepared tray. Spray with oil.
2. Roast for 40 minutes or until bacon is crisp and potatoes are tender.
3. Make chive cream Mix together all ingredients, and salt and pepper in a bowl. Serve with potatoes

how to fold egg whites

The secret to making light and fluffy mousse is to fold whisked egg whites into the whipped cream so the mixture stays aerated. Here's how.

Step 1: Add one-third of the egg whites to the cream. Use a large metal spoon - the edge cuts through the mixture so it doesn't deflate.
Step 2: Fold using a cutting action, turning the mixture in on itself, rather than stirring. This stops the mixture from losing too much volume.
Step 3: Add the remaining egg whites and fold in gently until just combined. Folding in batches ensures the mixture stays light and fluffy.

Baked chicken spring rolls

Ingredients

• 1 barbecued or roast chicken
• 2 corncobs, husks removed
• 4 green onions, thinly sliced
• 1 tsp finely grated ginger
• 1/2 tsp sesame oil
• 1 tbs soy sauce
• 1 pkt frozen spring roll wrappers
• 1/4 cup (60ml) peanut oil

Method

1. Remove meat from chicken in large pieces. Discard skin and bones then finely shred chicken and place in a bowl.
2. Cook corn in a saucepan of boiling water over medium heat for 5 minutes or until just tender. Drain and cool under running water. Cut kernels from cobs. Add to chicken with onions, ginger, sesame oil and soy sauce. Stir well to combine.
3. Preheat oven to 200°C. Lay out a spring roll wrapper with a point facing towards you. Place 2 tablespoonfuls of corn mixture on pastry then fold pastry over filling once. Fold in side corners. Brush far corner with water then roll up tightly. Repeat with remaining filling and pastry.
4. Place spring rolls on an oven tray. Brush with peanut oil then bake for 20-25 minutes or until crisp and golden.

Notes & tips

• Makes about 18

how to make & freeze breadcrumbs

Fresh breadcrumbs freeze well and are a great way to use up leftover bread.

How to make your own breadcrumbs

You can use bought breadcrumbs to crumb foods, but if you have a food processor it's easy to make your own. Remove the crusts from day-old white bread slices and cut into cubes. Transfer the cubes to the bowl of a food processor and process until finely chopped.

Freezing breadcrumbs

Once you've made your breadcrumbs, transfer to a sealable plastic bag. Label, date and freeze for up to three months. Place the frozen breadcrumbs in the fridge until thawed, then use instead of bought breadcrumbs in recipes.

Creative crumbing combinations

Now that you know the basics of crumbing, you can vary the flavours in your coating to create a range of delicious meals. Try these ideas.

• Add ground spices, such as cumin, paprika or cayenne pepper, to the flour mixture.
• A little finely grated cheese, such as parmesan or cheddar, combines well with fresh or dried (packaged) breadcrumbs.
• Add other flavouring ingredients, such as finely chopped pitted black or green olives, sun-dried tomatoes, finely chopped capers or lightly toasted sesame seeds to the breadcrumb mixture.
• Add finely chopped fresh herbs, such as continental parsley, rosemary, thyme, oregano, sage and dill, to the breadcrumb mixture. You could also use dried herbs.
• Add finely grated lemon, lime or orange rind to the breadcrumb mixture. As a guide, lemon rind works well with lamb, veal, chicken and seafood; lime rind is a good match for chicken and seafood; while orange rind is delicious with pork and veal.
• Instead of breadcrumbs, coat the food with other dried ingredients, such as rolled oats, cornflake crumbs, crushed corn chips, polenta (cornmeal) or cooked couscous.

Banana chocolate cake

Ingredients (serves 8)

• 1 1/2 cups wholemeal self-raising flour
• 3/4 cup self-raising flour
• 2/3 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 2 large, over-ripe bananas, mashed (see note)
• 3/4 cup buttermilk
• 1/2 cup vegetable oil

• Icing

• 1 1/2 cups icing sugar mixture
• 1 tablespoon cocoa powder
• 2 to 3 tablespoons milk, warmed

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

Notes & tips

• You will need 1 cup mashed banana.

Bacon and egg pie

Ingredients (serves 4)

• 8 slices multi-grain bread, crusts removed
• 250g Primo Premium Middle Bacon, rind and fat removed, chopped
• 1 small brown onion, coarsely chopped
• 4 eggwhites, lightly whisked
• 4 eggs
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated light tasty cheese
• steamed snow peas, broccoli and carrot, to serve

Method

1. Preheat oven to 180°C. Lightly grease a 3cm deep, 22cm (base) flan or quiche dish. Using a rolling pin, roll out bread until flat. Arrange bread over base and sides of dish, overlapping so base is completely covered. Place dish on an oven tray. Bake for 10 minutes or until bread is lightly toasted.
2. Heat a non-stick frying pan over medium heat. Add bacon and cook, stirring, for 5 minutes. Add onion. Cook, stirring, for a further 5 minutes or until onion is soft.
3. Spread half the bacon mixture over bread base. Pour eggwhites over bacon mixture. Crack whole eggs over mixture. Sprinkle with remaining bacon mixture and combined mozzarella and tasty cheeses. Season with salt and pepper.
4. Bake pie for 20 minutes or until eggs have set. Cut into 4. Serve with mixed steamed vegetables.

How to prepare julienne carrots

In traditional French cuisine, matchsticks cut from vegetables such as carrots are known as julienne. Here's a quick and easy way to make them.

Step 1: Peel the carrots and cut into 8cm lengths. Trim 1 side and turn to lie flat. Repeat 3 more times to trim the remaining sides.
Step 2: Carefully cut 1 trimmed carrot piece lengthways into 2-4mm thick slices. Arrange the carrot slices in a stack.
Step 3: Carefully slice the carrot stack lengthways into matchsticks. Repeat with the remaining carrot pieces.

Baby crab cakes

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 8)

• 1 x 200g carton Stewart's fresh crab meat
• 2 green shallots, ends trimmed, finely chopped
• 1 celery stick, finely chopped
• 2 egg whites
• 1 tbs chopped fresh dill
• 2 tsp Worcestershire sauce
• 70g (1 cup) fresh breadcrumbs (made from day-old bread)
• 1 tbs vegetable oil
• 1 small ripe avocado, halved, stone removed, peeled, finely chopped
• 1 fresh red chilli, deseeded, finely chopped
• 1 tbs finely chopped fresh chives
• 2 tsp fresh lime juice

Method

1. Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season with salt and pepper.
2. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful portions of crab mixture into the pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan between batches.
3. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper.
4. Place the crab cakes on a serving platter. Top with avocado mixture to serve.

Notes & tips

• Prepare to the end of step 3 up to 1 hour ahead. Store in separate containers in the fridge. Continue from step 4 just before serving.

Baby buk choy & pork noodle salad

Preparation Time

15 - 25 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 (about 500g) pork fillet
• 1 tsp Chinese five spice
• Olive oil spray, to grease
• 200g rice noodles
• 1 bunch baby buk choy, finely shredded
• 1/2 wombok (Chinese cabbage), finely shredded
• 2 carrots, peeled, cut into matchsticks
• 55g (1 cup) bean sprouts
• 1 cup finely shredded fresh mint
• 1 cup finely shredded fresh coriander
• 1 tbs fresh lime juice
• 1 tbs light soy sauce
• 3 tsp caster sugar
• 1 tsp sesame oil

Method

1. Sprinkle the pork fillet with Chinese five spice and season with salt and pepper. Spray a large non-stick frying pan with oil spray and place over medium heat. Add the pork and cook for 4-5 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
2. Meanwhile, place the noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 5 minutes or until noodles soften. Refresh under cold running water. Drain.
3. Place the noodles, buk choy, wombok, carrots, bean sprouts, mint and coriander in a large bowl. Gently toss until just combined.
4. Combine the lime juice, soy sauce, sugar and oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
5. Thinly slice the pork across the grain. Add to the noodle mixture and drizzle with the dressing. Gently toss until just combined. Place among serving plates and serve immediately.

Notes & tips

• Trimming bean sprouts

• Bean sprouts make an attractive addition to Asian-style salads. To trim the ends, pinch the tail of the bean sprout and remove. Place the white shoots in a bowl of iced water to refresh (this keeps the sprouts crisp). Drain and use as required.

Avocado & prawn risotto (gluten-free)

Ingredients (serves 4)

• 1.25L (5 cups) gluten-free vegetable stock
• 25g unsalted butter
• 1 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 cups (440g) arborio rice
• 2/3 cup (165ml) dry white wine
• 500g green prawn meat, roughly chopped
• 1 cup (80g) grated parmesan, plus extra to serve
• 2 avocados
• Juice of 1 lemon
• 1/4 cup roughly chopped chives

Method

1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
2. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
3. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

Notes & tips

• 
  

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Aussie meat pies

Makes

4

Ingredients

• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 500g lean beef mince
• 1 tablespoon cornflour
• 3/4 cup beef stock
• 3/4 cup tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon barbecue sauce
• 1 teaspoon Vegemite
• 2 sheets frozen, ready-rolled shortcrust pastry, thawed
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Asparagus risotto

Preparation Time

10 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 5 cups (1.25 litres) chicken or vegetable stock
• 2 tbs extra virgin olive oil
• 25g unsalted butter, chopped
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/2 cups (300g) arborio rice
• 2 bunches asparagus, trimmed, cut into 2cm pieces
• 2 tsp finely grated lemon rind
• 2 tbs lemon juice, or to taste
• 1 cup (80g) grated parmesan

Method

1. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.
2. Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.
3. Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.
4. Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.

Notes & tips

• Chicken risotto: You may like to include chicken in this risotto. Cut 600g chicken thigh or breast fillets into 2cm pieces. Add to risotto in step 3, together with the asparagus.

Asian chicken noodle soup

Ingredients (serves 4)

• 450g fresh thin Hokkien noodles
• 1 tablespoon peanut oil
• 3cm piece ginger, peeled, finely chopped
• 2 garlic cloves, crushed
• 2 small red chillies, deseeded, finely chopped
• 6 cups reduced-salt chicken stock
• 500g chicken breast fillets, trimmed
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 3 teaspoons brown sugar
• 4 green onions, thinly sliced diagonally
• 1 bunch baby bok choy, chopped
• finely shredded green onions, to serve

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
2. Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
3. Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
4. Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.

Apricot chicken

Ingredients (serves 4)

• 1/2 cup plain flour
• 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
• 2 tablespoons olive oil
• 1 large brown onion, peeled, cut into thin wedges
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning blend
• 405ml can apricot nectar
• 1/2 cup Angas Park Large Dried Apricots
• 1 cup couscous
• 1/3 cup flat-leaf parsley leaves, chopped

Method

1. Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
3. Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
4. Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
5. Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

Apple pie

Preparation Time

40 minutes

Cooking Time

50 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 190g (1 1/4 cups) plain flour
• 190g (1 1/4 cups) self-raising flour
• 2 tbs caster sugar
• 1/2 tsp salt
• 200g chilled butter, chopped
• 1 egg, separated
• 80ml (1/3 cup) iced water
• 1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
• 55g (1/4 cup) caster sugar, extra
• 2 tbs plain flour, extra
• 2 tbs fresh lemon juice
• 1 1/2 tsp ground cinnamon
• 1 vanilla bean, split lengthways
• 3 tsp white sugar
• Double cream or vanilla ice-cream, to serve

Method

1. Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to grease.
2. Place the combined flours, caster sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until the dough just starts to come together.
3. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line the prepared pie dish with pastry and trim excess. Place in the fridge for 30 minutes to rest.
4. Preheat oven to 200°C. Combine apple, extra caster sugar, extra flour, lemon juice, cinnamon and the seeds from the vanilla bean in a bowl. Lightly whisk egg white in a bowl. Brush the base and side of the pastry case with egg white. Place apple mixture in the pastry case.
5. Roll out remaining pastry on a lightly floured surface to a disc large enough to fit the top of pie. Place over the apple mixture. Press the edges to seal and trim excess. Brush the top with egg white and sprinkle with white sugar. Cut 3 slits in the top to allow steam to escape.
6. Bake for 20 minutes. Reduce temperature to 180°C and bake for a further 30 minutes or until the apple is tender (insert a metal skewer, through the slit, into a piece of apple to check for tenderness). Set aside for 10 minutes to cool. Serve with cream or ice-cream.

Antipasto platter

Ingredients (serves 8)

• 8 marinated artichokes
• 200g kalamata olives
• 16 slices chargrilled kumara (orange sweet potato)
• 24 slices chargrilled zucchini
• 280g jar chargrilled mushrooms, drained
• 150g semi-dried tomatoes
• 16 slices double smoked ham
• 16 slices mortadella
• 16 slices prosciutto
• rocket leaves, to serve
• Ingredients for garlic bread: (see following)
• 150g butter, softened
• 2 garlic cloves, crushed
• 5 cup basil leaves, finely chopped
• 1 large French stick

Method

1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.

Notes & tips

Tip: Deli meats will keep longer if removed from plastic and wrapped in baking paper. Store in an airtight container in the coldest part of your fridge

American-style pork ribs

Preparation Time

10 minutes

Cooking Time

110 minutes

Ingredients (serves 4)

• 2/3 cup (160ml) corn syrup
• 1/4 cup (60ml) Worcestershire sauce
• 1 tbs mustard powder
• 1/4 cup dark brown sugar
• 1/2 cup (125ml) beer
• 2 tbs treacle
• Few drops of Tabasco sauce
• 1.5kg pork ribs

Method

1. Combine corn syrup, Worcestershire sauce, mustard powder, dark brown sugar, beer, treacle and Tabasco. Mix well.
2. Cut pork ribs into pieces, 3-4 bones per piece. Place ribs in a large plastic container and pour over the syrup mixture, making sure the ribs are well coated. Cover and refrigerate for 2 hours or overnight.
3. Preheat oven to moderate 180°C. Transfer ribs to a baking dish and drain marinade into a separate small pan. Gently simmer the marinade for 5-10 minutes. Bake ribs for 1 hour 45 minutes until sticky, basting often during cooking. Serve with potato wedges and extra sauce.

Notes & tips

• HINT: To make washing up easier, line baking dish with non-stick baking paper.

Cheesecake brownie

Preparation Time

10 - 75 minutes

Cooking Time

35 minutes

Makes

16

Equipment

You'll need a square 20cm (base measurement) cake pan for this recipe.

Ingredients

• Melted butter, to grease
• 150g butter, chopped
• 300g good-quality dark cooking chocolate, chopped
• 3 eggs
• 215g (1 cup) caster sugar
• 225g (1 1/2 cups) plain flour
• 65g (1/4 cup) sour cream
• 1 x 250g pkt cream cheese, at room temperature

Method

1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Singapore noodles

Ingredients (serves 6)

• 300g peeled green prawns
• 300g chicken breast fillets, thinly sliced
• 1 tbs Chinese rice wine
• 60ml (1/4 cup) light soy sauce
• 1 tbs grated fresh ginger
• 250g dried rice vermicelli noodles
• 60ml (1/4 cup) vegetable oil
• 1 tbs curry powder
• 1 red capsicum, halved, deseeded, thinly sliced
• 6 green shallots, ends trimmed, thinly sliced diagonally
• 60ml (1/4 cup) chicken stock
• Fresh coriander sprigs, to serve

Method

1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.
3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

Notes & tips

• You can prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3, 10 minutes before serving.

Lemon meringue pie

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 225g (1 1/2 cups) plain flour
• 55g (1/2 cup) almond meal
• 60g (1/3 cup) icing sugar mixture
• 125g chilled butter, chopped
• 1 egg yolk

• Lemon filling

• 5 eggs, lightly whisked
• 300ml thin cream
• 155g (3/4 cup) caster sugar
• 1 tbs finely grated lemon rind
• 125ml (1/2 cup) fresh lemon juice

• Meringue

• 3 egg whites
• 100g (1/2 cup) caster sugar

Method

1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

How to butterfly chicken

Your step-by-step guide to this popular poultry cut.

Step 1 Wash chicken and pat dry with paper towel. Using kitchen scissors, cut along both sides of the backbone and remove.

Step 2 Turn chicken over and place, skin side up, on a clean, flat surface. Using hands, press down firmly to flatten.

Step 3 Carefully push fingers between the breast skin and flesh to separate. Gently push butter mixture under skin.

Minestrone

Ingredients (serves 4)

• 55g (1/3 cup) macaroni
• 1 tbs olive oil
• 1 brown onion, halved, finely chopped
• 1 medium (about 150g) carrot, peeled, finely chopped
• 1 x 425g can chunky crushed tomatoes
• 250ml (1 cup) vegetable stock
• Salt & freshly ground black pepper
• 1 x 400g can cannellini beans, rinsed, drained
• 25g green beans, topped, diagonally cut into 3cm lengths
• 1 tbs finely grated parmesan
• 4 crusty white bread rolls

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.
3. Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with parmesan and serve with rolls.

How to whip cream

Follow these simple tips to whip thickened cream into soft or firm peaks. If it starts to look grainy, you’ve over-whipped it – try folding in some more cream.

Tip 1: Use a balloon whisk or an electric beater to whip cream. If the cream and bowl are chilled, the cream will whip more quickly.

Tip 2: For soft peaks, whisk until cream just clings when the whisk or beater is lifted. This is useful when making mixtures, such as mousse.

Tip 3: For firm peaks, continue to whisk until the cream holds firmly to the whisk or beater. This is useful for serving with desserts.

Japanese-style chargrilled chicken

Ingredients (serves 4)

• 2 tablespoons peanut oil
• 1/4 cup mirin (see note)
• 1/4 cup salt-reduced soy sauce
• 2cm piece ginger, finely grated
• 2 garlic cloves, crushed
• 4 (180g each) chicken breast fillets, trimmed
• 200g soba noodles
• steamed baby bok choy, to serve

Method

1. Combine oil, mirin, soy sauce, ginger and garlic in a bowl. Place chicken in a shallow dish. Pour over 1/4 cup of the oil mixture. Set aside for 2 to 3 hours, if time permits.
2. Cook noodles in a saucepan of boiling water for 4 minutes or until tender. Drain. Rinse under cold water. Set aside.
3. Preheat a barbecue plate or chargrill over medium heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Remove to a plate. Cover and rest for 5 minutes. Thinly slice.
4. Place noodles and bok choy on plates. Top with chicken. Drizzle with remaining oil mixture. Serve.

Notes & tips

• Mirin is a Japanese sweetened rice wine similar to sake, but used exclusively for cooking. You could use sweet sherry instead.

How to melt chocolate

Is melting chocolate the bane of your cooking existence? Follow these simple bain-marie tips and melt chocolate like a pro every time.


Step 1: Finely chop chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate).

Step 2: Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn't touch water (or it will overheat).

Step 3: Stir with a metal spoon until melted. Avoid wooden or plastic spoons - these retain moisture that makes chocolate seize (harden)

Pad Thai

Ingredients (serves 4)

• 200g dried rice stick noodles
• 2 tbs peanut oil
• 200g firm tofu, drained, cut into 1cm pieces
• 400g chicken breast fillets, trimmed, thinly sliced
• 3 garlic cloves, crushed
• 2 eggs, lightly whisked
• 1/3 cup Asia@Home pad Thai paste
• 2 tbs fresh lime juice
• 1/2 cup chopped peanuts
• 1 bunch chives, chopped
• 1 1/2 cups (85g) bean sprouts
• 1 bunch coriander, leaves picked
• Lemon wedges, to serve

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well.
2. Heat 1 tbs oil in a large wok over a medium-high heat. Add the tofu, and cook, tossing, until golden. Drain on paper towel.
3. Heat the remaining oil in the wok over a high heat. Add the chicken and garlic, and stir-fry until cooked. Push the chicken to the side of the wok. Add the egg and cook, without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice.
4. Remove the wok from the heat and toss in the peanuts, chives, bean sprouts and coriander. Serve with lemon wedges.

How to make a funky fruit platter

Turn a simple fruit platter into something spectacular with these clever ideas.

1. Make the cut

Try cutting fruit into different shapes. Use a melon baller to scoop balls from different coloured melons, then pile into a serving bowl or glasses. Then add tropical fruits with interesting shapes, such as carambola (star fruit), cut into slices, dragon fruit, cut into wedges, or rambutans, halved.

2. Bowl them over

For clever serving bowls for your platter, use fresh coconut halves or hollowed out melon halves, trimming the base of each melon half so it sits flat. For individual bowls, scoop the flesh from
halved oranges, grapefruit or lemons.

3. Pump up the platter

Add pizazz to your platter with decorative extras. To give an exotic touch to a platter of tropical
fruits, use fresh Asian-style flowers, such as orchids. Or for a spring feel, try adding small bunches of fresh herbs, such as mint or basil. A bowl of fresh nuts adds loads of crunch and flavour, too.

How to test oil for deep-frying

When deep-frying, it’s vital to heat the oil to the right temperature – not hot enough and the food will be greasy, too hot and it will burn. Here’s how to test it.

Method 1: Place a sugar or oil thermometer in the oil and heat over medium-high heat until it reaches the desired temperature.

Method 2: Place the handle of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle.

Method 3: Add a cube of bread to the hot oil. It will turn golden in 30-35 seconds at 160°C, 15 seconds at 180°C, and 10 seconds at 190°C

how to cook perfect broccoli

The thick stem section of broccoli florets takes longer to cook than the top, so try this trick to ensure your broccoli cooks evenly.

Step 1: Place the broccoli on a chopping board. Use a sharp knife to cut the broccoli into florets, leaving 2-3cm of stem attached.

Step 2: Cut a small cross in the base of each floret. This allows heat to penetrate the stem, so it cooks at the same rate as the floret tops.

Step 3: Cook in a saucepan of simmering water until bright green and tender crisp. To test, insert a sharp knife into the stem.

Plum pudding

Equipment

You will need 2.5m unwaxed kitchen string and one 60cm square of unbleached calico cloth (see notes & tips).

Ingredients (serves 8)

• 2 cups self-raising flour
• 1 cup caster sugar
• 1kg dried mixed fruit
• 1 tablespoon bicarbonate of soda

Method

1. Combine flour, sugar and fruit in a large bowl. Combine bicarbonate of soda and 2 cups hot water in a large jug. Add bicarbonate mixture to fruit mixture. Using a flat-bladed butter knife, mix until combined. Cover with plastic wrap. Store in a cool place overnight.
2. Wearing rubber gloves, dip a calico cloth in boiling water. Boil for 1 minute. Remove cloth. Squeeze out excess water. Spread cloth on bench. Rub 1/2 cup plain flour into centre of cloth to cover around 40cm in diameter (leave flour a little thicker in the centre of cloth where the 'skin' on the pudding will need to be thickest).
3. Stir pudding mixture. Place in centre of cloth. Gather cloth around pudding, avoiding deep pleats. Tie cloth tightly with string as close to mixture as possible. Pour water into a large saucepan until two-thirds full. Bring to the boil over high heat. Reduce heat to medium. Gently lower pudding into water. Suspend pudding by tying string to pan handles. Ensure water covers pudding at all times (add more boiling water if needed). Cover with a tight-fitting lid. Boil for 3 hours.
4. Remove pudding from pan. Place in a colander. Remove string and carefully start peeling back cloth, scraping the 'skin' back onto the pudding with a palette knife if necessary. Invert pudding onto a plate. Peel cloth away completely. Stand for 15 minutes. Serve.

Notes & tips

• Serve with custard, brandy cream, double cream or ice-cream.
• If calico cloth is new, soak in cold water overnight. Drain, squeezing out excess liquid. Bring a large saucepan of water to the boil. Boil cloth for 20 minutes. Rinse well. Cloth will be ready for use.

Prawn and mango salad

Ingredients (serves 4)

• 24 large cooked prawns, peeled, deveined (tails intact)
• 1 large mango, peeled, thinly sliced
• 1 Lebanese cucumber, sliced into ribbons (see tip)
• 1 cup dry-roasted cashew nuts

Method

1. Arrange prawns, mango, cucumber and cashews on plates. Serve.

Notes & tips

• Use a vegetable peeler to slice cucumber into ribbons.

Macaroni bake

Ingredients (serves 4)

• 2 cups cooked macaroni pasta
• 420g can tomato soup
• 250g diced ham
• 1 cup grated colby cheese

Method

1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 28cm x 19.5cm (base) ovenproof dish.
2. Place pasta, soup and ham in a large bowl. Stir to combine. Transfer mixture to prepared dish. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted. Stand for 5 minutes. Serve.

Flourless chocolate cake

Ingredients (serves 8)

• 200g butter, chopped
• 250g dark chocolate, chopped
• 4 eggs, separated
• 1 cup caster sugar

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform cake pan. Line base and side with baking paper.
2. Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.
3. Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
4. Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.

Notes & tips

• Dust with icing sugar mixture.

Thai pumpkin soup

Ingredients (serves 4)

• 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
• 2 tablespoons red curry paste
• 270ml can coconut cream
• 1/4 cup roughly chopped fresh coriander leaves

Method

1. Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
3. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.

How to put together the perfect cheese platter

For best results when preparing a cheese platter, follow these tips.

Tip 1:
Remove your cheese from the fridge one hour before serving - the flavour is best when the cheese is at room temperature.

Tip 2:
Use the right knife - a knife with holes helps to stop soft cheese from sticking. For hard cheese, try a cheese planer - shaped like a small cake slice with a blade.

Tip 3:
Provide a knife for each cheese on the platter to avoid mixing all the different flavours.

Christmas balls

Makes

40

Ingredients

• 4 cups desiccated coconut
• 395g can sweetened condensed milk
• 2 teaspoons finely grated lemon rind
• 1/2 cup (100g) red glace cherries, finely chopped

Method

1. Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
2. Combine coconut, milk and lemon rind in a bowl. Add cherries. Stir until coconut mixture turns pink. Using 1 level tablespoon mixture at a time, roll mixture into 40 balls. Place balls, 3cm apart, on prepared trays.
3. Bake, swapping trays halfway, for 12 to 15 minutes or until balls are lightly browned. Cool on trays. Serve.