1kg pulled smoked pork shoulder
800g chopped brisket
500g diced Texas hot link (sausage)
3 onions, diced
10 garlic cloves, crushed
50g dried chives
empanada pastry/pie crust
Tabasco Chipotle Sauce
Prepare leftover meat by pulling or chopping, keeping it chunky for texture. Slowly sweat onions in olive oil until translucent and add garlic. Add the meat to the pan, then add gravy to a saucy but solid consistency. Season with dried chives, salt and pepper. Remove from heat and cool. To build the pies, using an empanada press place a slice of burger cheese on the pastry, place 60g of the meat mix, fold and seal edges using water. To cook, best results are to deep fry, however they can also be baked. Serve with Tabasco Chipotle Sauce.
Baked cream cheese curd:
1kg cream cheese
100ml lime juice
Bring cream cheese to room temperature. Whisk together eggs, sugar, cornflour then add the cream cheese. Once all the ingredients are smooth, gradually add the lime juice. Place onto an oven tray, and bake at 170°C, until the core reaches 72°C. Cool, place into piping bags and use as required.
250ml thick cream
50g pure icing sugar
25ml lime juice
Place all ingredients together and whisk together till still peaks form. Transfer to piping bag, refrigerate and use as required.
Tabasco green sauce and apple granite:
150ml cloudy apple juice
150ml ginger beer
25ml tabaco green sauce
2g green food colouring
Mix all ingredients together, freeze solid, and scrape ice and use as required.
Macadamia nut crumb:
100g macadamia nuts
Dry roast the macadamia nuts for 45 mins at 65°C, cool and pulse. Rub all ingredients together to a crumbly texture. Slow roast in the oven, until light even in colour.]]>
Makes 10 cupcakes or 1 small cake
100g ground almonds
45g cocoa powder
5g baking soda
5g gluten free baking powder
140g maple syrup
200g almond milk
200g pitted dates
50g grated courgette
200g olive oil
150g dark chocolate
15g cocoa powder
60g maple syrup
350g almond milk
A pinch of salt
400g melted dark chocolate
Preheat the oven to 160°C. To make the cake, sieve all dry ingredients together. Separately, whisk the eggs and add the maple syrup. In another bowl, blend the almond milk, dates, grated courgettes and olive oil together. Melt the dark chocolate. Add the dry ingredients to egg mixture to create a smooth batter. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate. Pour the mixture into a lined tin and bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.
To make the icing, blend everything (except the dark chocolate) in a food processor, add the dark chocolate carefully whilst blending. Decorate as you please.]]>
· Half a pork belly skin on bone out
· 500g pitted dates
· 500g pistachio kernels
· Sea salt
· 1 litre white vinegar
· Salt and cracked pepper to season
Fill a large stockpot with water and place pork belly in. Bring to boil and boil for one hour. Remove pork belly and place into a bowl or container with white vinegar and allow to soak for one hour.
Place pork belly skin up on a baking/wire rack into a baking tray. Criss-cross score the skin lightly being careful not to cut too deep into the skin and then rub sea salt crystals all over skin.
Place in oven at 200C until skin is crispy. Once crispy set aside in fridge to cool for as long as possible (up to 6 hours). It gives the pork belly enough time to set which makes it easy to portion and rip off the skin/crackling. Once chilled using a filleting knife cut around the skin to where it joins the pork and slowly work around the edges working your knife underneath the crackled skin. You may be able just to peel the skin off in one whole piece if you work the knife nicely between the layer of crackling and the hardened fat layer. Once done you can slice the pork belly into thin strips about 2cm thick like a strip of pancetta. Set the skin aside for now.
To prepare the date/pistachio filling rehydrate pitted dates in boiled water until soft. Strain, pat dry and then blend in processor until smooth. Crush pistachios (try to get some different textures, some fine and some a little more chunky). Mix pistachios , date puree and the Dijon mustard together. Season with salt and pepper. If you want a more nuttier date/pistachio mix layer add more pistachios to your liking.
· 1 tablespoon Dijon mustard
· 2 box thick sheet filo (Antoniou brand is best)
· Date pistachio mix
· Pork belly slices
· 500g butter
To assemble the pork belly, melt butter. Open up filo and place flat on dry surface with a very slight moist tea towel to cover. Butter your baklava tray (20cm x 30cm) liberally. Place a sheet of filo on the base of the tray. It should pretty much fit in that size tray. If not make sure the filo doesn’t come up the edge but you can overlap the layers so it covers the base. Make sure anytime you overlap you always butter between sheets. The buttering is very important in this process. Repeat this 5 times. Six layers of filo on the base. Next layer out the pork belly strips so it covers the filo. Once again, fit in so it’s a level layer.
Next repeat with another five sheets of filo with liberal buttering between each layer. Repeat again with another layer of pork as above. Repeat with another five sheets filo. Next layer is the date/pistachio mix. Evenly spread over filo layer. Another layer of filo. Layer of pork belly. Layer of filo. Layer of pork belly. Then finish off with another layer of filo with 6 sheets like the bottom. Butter the top liberally and then chill.
· 500ml water
· 500g pitted date
· 5g mastic powder
· 100ml extra virgin olive oil
· 1 tablespoon Dijon mustard
· Salt and pepper to season.
To prepare the date mastic sauce, place all ingredients together in a saucepan. Bring to simmer and simmer for about 1 hour. Always stir to make sure the dates don’t sink to bottom and burn. Then using a stick blender or a food processor blend all together until smooth.
When baklava is cool cut into top layer of filo and make a diamond pattern. You can cut down through the top layer of filo. This will make the top layer rise so you can get that flaky finish. Cut pork crackling into diamond shapes to fit within the pattern. Place in a preheated oven at 200Cand bake until the top layer is golden brown. Brush with melted butter when it comes out of oven. Serve with warmed date mastic sauce.]]>
Serves 4 as a starter or as part of a shared banquet
300g redfish or other inexpensive white-fleshed fish, roughly chopped
3 tablespoons Thai red curry paste
1 free-range egg
1 tablespoon fish sauce
1 teaspoon caster (superfine) sugar
5 kaffir lime leaves, finely shredded
2 snake (yard-long) beans, cut into thin rounds
vegetable oil, for deep-frying
lime wedges, to serve
60ml coconut vinegar
55g caster (superfine) sugar
1 small cucumber
4 red Asian shallots, thinly sliced
1 cm piece fresh ginger, peeled and julienned
1 long fresh red chilli, seeded and julienned
1 small handful coriander leaves
To make the cucumber relish, combine the coconut vinegar, sugar, sea salt and 80ml water in a small saucepan. Bring to the boil and stir until the sugar has dissolved. Remove from the heat, check the seasoning and set aside to cool completely.
Halve the cucumber lengthways and use a teaspoon to scrape out the seeds, then cut lengthways into thin slices. Stir the cucumber, shallots, ginger, chilli and coriander through the vinegar mixture and set aside.
Add the fish to a food processor with the curry paste, egg, fish sauce and sugar. Blend well, then transfer the mixture to a large bowl. Use your hands to scoop up the mixture and throw it back into the bowl several times until sticky; this is an important part of the process to give the fish cakes their texture. Incorporate the lime leaves and beans into the mixture. Mould the mixture into 5cm discs.
Heat the vegetable oil in a wok over medium heat, ensuring the wok is stable, to 180°C or until a small cube of bread browns in 15 seconds. Deep-fry the fish cakes in batches, turning once, for 4–5 minutes or until golden. Drain on paper towel and keep warm while you cook the remaining fish cakes.
Serve the fish cakes immediately with lime wedges and the cucumber relish on the side.
Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) RRP $49.99]]>
1 large fennel bulb, halved lengthways and thinly sliced
3 baby red radishes, thinly sliced
2 oranges, rind and white pith removed, sliced into rounds
1 large avocado, quartered and sliced
Seeds of 1/2 pomegranate
2 tablespoons dill sprigs (optional)
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.
Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.
Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) RRP $49.99]]>
16 baby beetroot (beets), scrubbed
4 × 200 g blue-eye trevalla fillets, skin on, pin-boned
4 small, all-purpose potatoes (such as desiree), peeled and sliced as thinly as possible
100 ml ghee
80 g ricotta
2cm piece fresh horseradish
sea salt, to taste
2 tablespoons lemon oil, to serve
Preheat the oven to 200°C. Bring a medium saucepan of salted water to the boil over high heat. Add the beetroot and return to the boil. Reduce the heat to medium and simmer for 30–40 minutes, until the beetroot are just cooked through. Remove from the heat and drain. Peel the beetroot when comfortable to handle, but still hot, discarding the skins, then set the beetroot aside in a warm place.
Place the trevalla fillets on a baking tray, skin side down. Arrange the potato slices on top of each fillet in slightly overlapping layers, to resemble fish scales. Turn the fish over, holding the potatoes in place, and press down gently to ensure the ‘scales’ stick. Trim around each fillet to remove any excess potato.
Heat a large heavy-based, ovenproof frying pan over medium–high heat until a haze appears. Add the ghee. Gently add the fillets, potato side down, and fry until the potato is lightly golden. Transfer the pan to the oven and cook for a further 4 minutes. Remove the pan from the oven and gently remove the skin from each fillet. Turn the fillets over to sear quickly in the still-hot pan, then leave to rest for 1 minute before serving.
Serve the fish, potato scales up, with the beetroot on the side. Top the beetroot with a scoop of ricotta then grate fresh horseradish over the ricotta and fish. Season with salt and finish with a splash of lemon oil.
Recipe and image from The Australian Fish and Seafood Cookbook by John Susman, Anthony Huckstep, Sarah Swan and Stephen Hodges, Murdoch Books.]]>
Mango season is nearly upon us and to celebrate the arrival of the delicious, golden fruits we’re sharing this decadent recipe for Armagnac and Mango Crepes, using Australian mangoes.
For the crepes
· 3 eggs
· About 120g plain flour
· Pinch of salt
· 375ml milk
Mango and Amaretto Filling
· 80g butter
· 2 ripe mangoes, peeled, flesh removed, cut into
· large chunks
· 30g brown sugar
· Vanilla pod
· Teaspoon orange zest
· 2-3 tablespoon Armagnac liquor
· Icing sugar for dusting
· Small handful of crushed amaretto biscuits (optional)
· Vanilla bean ice cream
To make the crepes sift the flour and the salt into a bowl. Whisk the eggs with the milk and then gradually pour in the flour, whisking continuously until smooth. Cover with cling film and leave to rest in the fridge for at least half an hour. Beat the batter with a whisk before using. Melt about 1 tablespoon of butter in a pan over a medium heat (preferably non-stick pan). Once the butter starts to become almost golden brown in colour add a ladle of the crepe mix and really shake the pan around to spread the mix over the entire base of the pan. When the crepe is browned on the underside use a spatula to flip it over and brown on the other side. Once both sides are browned place the crepes on an upside down plate with a clean tea towel over the top and set-aside until ready to use.
To make the filling pop half of the butter into a heavy bottomed non-stick pan over a medium heat; once the butter starts to sizzle add the mango, sugar, vanilla pod, orange zest and the Armagnac along with 2 tablespoons of water and cook for 2 minutes. Remove the pan from heat.
To assemble the dessert lay four cooked crepes out on a clean surface, spoon some of the cooked mango between the four crepes. Fold each crepe in half and then half again, use your hand to flatten the crepe a little. Heat the remaining butter in a large pan over a medium heat and carefully add the crepes browning them in the butter, once golden in colour flip the crepes over and brown the other side, pour any remaining cooking liquor from the mango into the pan with the crepes and spoon the liquor over the crepes. Serve the crepes immediately, drizzling any leftover liquor from the pan over the crepes, dust with icing sugar and serve with a scoop of vanilla bean ice cream.]]>
Preheat oven to 180°C.
Drizzle the sweet potato with a little olive oil. Add sea salt, rosemary and the garlic. Place in the oven at 180°C and cook until the sweet potato is golden and softened slightly. Remove and allow to cool.
Brush chicken breast with a little olive oil, and season with sea salt flakes and ground black pepper. Cook the chicken on a hot barbecue for 5mins on each side until cooked through. Set aside.
Heat the lemon juice and the honey in a small saucepan, cut the chicken into large chunks, cut the figs in half and add the sweet potato. Arrange nicely onto 2 plates and drizzle with the honey glaze.
Tip: This is also great with the roasted baby chats, roasted button mushrooms and green beans.]]>
Preheat the oven to 170°C. Prepare eight 8 x 6.5cm ramekins or soufflé moulds by brushing melted butter inside the ramekins until evenly coated. Dust the inside of the ramekins with sugar and tap out the excess. Place the prepared ramekins on a baking tray. Mix the butter, flour and salt with your hands until they form a paste, leaving no dry flour.
Put the milk and caster sugar (a) in a small saucepan over medium heat and bring to the boil. Reduce the heat to low, add the flour and butter paste to the hot milk and whisk for 3 minutes, or until the paste dissolves and the mixture has a thick, gummy texture. Add the chocolate and egg yolks and stir until melted and combined. Using an electric mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed to medium peaks.
Gradually add the caster sugar (b) and continue whisking to stiff, glossy peaks. Add one-third of the meringue to the chocolate mixture at a time and gently fold it through by hand with a spatula before adding the remainder. Once combined, divide the mixture between the eight soufflé moulds by spooning it in to just below the top.
Bake the soufflés immediately for 9-10 minutes – the baking time may vary if you use different-sized ramekins. Serve the soufflés as soon they come out of the oven, dusted with icing sugar.
This is an edited extract and image from Chocolate, by Kirsten Tibballs, Murdoch Books, $49.99.]]>
Combine the sugar with 500ml water in a saucepan and set over a medium heat. Add the pear and poach for 10-15 minutes, or until tender but not too soft (a knife should easily penetrate the flesh without any resistance). Drain and let the pear pieces cool. Melt the chocolate over a bain-marie or double boiler. When melted, remove from the heat, add the butter and stir until the butter has melted. Add the sugar and almond meal, stirring to combine. When the mixture is cool, add the egg yolks. Preheat the oven to 180°C. Grease a 22-24cm round springform cake tin and dust with the cocoa powder.
In a separate bowl, whisk the egg whites to firm peaks, then fold them into the chocolate batter. Pour the chocolate mixture into the tin. Arrange the pear pieces on the top of the batter, pushing them slightly in. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. When cool, remove the cake from the cake tin and, just before serving, dust liberally with icing sugar, if desired. Serve in modest slices – this is rather rich.