SLOW-ROASTED LAMB SHOULDER

INGREDIENTS

• 1/3 cup (80ml) extra virgin olive oil
• 1/3 cup (80ml) extra virgin olive oil
• 500g (about 10) chat potatoes, large potatoes halved
• 1 garlic bulb, skin on, bruised
• 330ml cider
• 4 dried bay leaves
• 70g unsalted butter, chopped
• 2 bunches (baby) Dutch carrots, blanched
• 2 tbs honey

• METHOD

  • 1
    Preheat the oven to 160°C. Arrange half the rosemary over the base of a roasting pan. Heat 1 tbs oil in a large, non-stick frypan over high heat. Add lamb shoulder and cook for 4 minutes each side or until golden brown. Add the potatoes to the pan. Cook, turning potatoes once, for a further 4 minutes.
  • 2
    Add garlic, cider and 2 cups (500ml) water and bring to the boil, then transfer to prepared roasting pan. Cover with remaining rosemary, and dot butter evenly over the lamb and potatoes. Cover with baking paper and then a layer of foil. Roast for 3-4 hours until very tender. Remove and rest, still covered with foil, for 40 minutes.
  • 3
    Meanwhile, increase oven to 200°C. Place the carrots on 2 baking paper-lined baking trays and drizzle with honey and remaining 1/4 cup (60ml) oil. Season. Roast for 10 minutes or until golden.
  • 4
    Serve the lamb with vegetables and pan juices.

PORCHETTA ROLL

Celebrate with slowly cooked crackling pork and a glass of wine for the perfect holiday dish.

INGREDIENTS

• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 red onion, finely chopped
• 1 tbs fennel seeds
• 1 tbs each chopped rosemary and sage
• 1.5 kg boneless pork shoulder, skin scored
• 1/2 cup (125ml) dry white wine
• 2 cups (500ml) chicken stock
• 3/4 cup (225g) whole-egg mayonnaise
• 1 tbs salted capers, rinsed, drained, chopped
• 6 round bread rolls
• Chilli jam and salad leaves, to serve

• METHOD

  • 1
    Preheat the oven to 160°C. Combine the fennel, garlic, onion, fennel seeds and herbs in a bowl.
  • 2
    Place the pork shoulder, skin-side down, on a board, season the flesh, then spread over half of the fennel mixture. Roll up pork, securing at 2cm intervals with kitchen string, then rub the skin with sea salt. Place remaining fennel mixture in a 20cm x 28cm flameproof roasting pan and top with the pork, seam-side down. Pour the wine and stock into the pan, then bring to a simmer over medium heat. Transfer to the oven and cook for 3 hours or until tender, topping up with stock or water if required.
  • 3
    Increase oven to 220°C and cook pork for a further 20 minutes or until skin is crisp.
  • 4
    Meanwhile, combine the mayonnaise and capers in a small bowl until well combined and chill until ready to serve.
  • 5
    Remove the pork from the roasting pan (reserving the liquid in the pan), loosely cover with foil and set aside to rest for 15 minutes.
  • 6
    Remove crackling and break into small shards. Using 2 forks, shred pork meat and place in a bowl. Add 1/3 cup (80ml) reserved liquid, season and stir to combine.
  • 7
    Halve the rolls and spread chilli jam on the bases, then top with pork, leaves, crackling and caper mayonnaise. Replace roll tops and serve immediately.

BRAISED CHICKEN IN BAROLO WITH GREEN OLIVES

Life might be in the fast lane, but this chicken is firmly in the slow one - and the result is so worth it.

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1.8kg free-range chicken (preferably organic), jointed into 8 pieces
• 1/2 cup (75g) plain flour, seasoned
• 2 garlic cloves, thinly sliced
• 1 onion, chopped
• 2 pale stalks of celery (from the inner heart), chopped
• 2 tbs finely chopped rosemary
• 1 tbs roughly chopped sage
• 400ml Barolo or other full-bodied red wine
• 400g can chopped tomatoes
• 1/2 cup (125ml) chicken stock or water
• 1/2 cup large green olives, pitted
• 1/2 cup chopped flat-leaf parsley, plus extra to serve
• Soft polenta, to serve

• METHOD

  • 1
    Heat 1 tablespoon oil in a saucepan over medium heat. Dust the chicken pieces in seasoned flour, shaking off excess. Cook half the chicken for 2-3 minutes or until browned all over. Repeat with another tablespoon oil and remaining chicken. Remove and set aside.
  • 2
    Heat the remaining oil in the same pan over low heat. Cook the garlic, onion, celery, rosemary and sage for 5-7 minutes, stirring occasionally, until just softened. Return chicken to pan and stir well to coat. Add wine, increase heat to medium-high, then simmer for 2-3 minutes. Add tomato, stock and olives, season with salt and pepper, then bring to the boil. Cover and simmer gently over low heat for 50-55 minutes, stirring occasionally, until chicken is tender and cooked through. Stir through the parsley.
  • 3
    Garnish with extra parsley and serve with soft polenta.

OVEN-ROASTED MEATBALLS

OVEN-ROASTED MEATBALLS

INGREDIENTS

• 500g beef mince
• 1 egg
• 3/4 cup (75g) fresh breadcrumbs
• 1/4 cup (65g) kale pesto (from delis) or basil pesto, plus extra to serve
• 4 garlic cloves, roughly chopped
• 1 bunch oregano, leaves picked
• 1 tbs olive oil
• 1 red onion, finely chopped
• 700ml tomato passata (sugo)
• 1 cup (100g) grated mozzarella
• Basil leaves, to serve

• METHOD

  • 1
    Preheat oven to 200°C. Combine mince, egg, breadcrumbs, pesto and one-quarter chopped garlic in a bowl. Roughly chop half the oregano and add to beef mixture. Season, then form into 6cm meatballs.
  • 2
    Heat oil in a deep ovenproof frypan over medium heat. Add the meatballs and cook, turning, for 6-7 minutes until browned all over. Remove from pan and set aside.
  • 3
    Add onion and remaining garlic to pan and cook, stirring, for 3 minutes or until softened. Add tomato passata, season, then bring to a simmer.
  • 4
    Return meatballs to pan and scatter with cheese and remaining oregano. Bake for 15-20 minutes until meatballs are cooked through and cheese is bubbling.
  • 5
    Serve with extra pesto and basil leaves.

CHILLI CON CARNE LASAGNE

INGREDIENTS

• 1 tablespoon olive oil
• 2 celery stalks, thinly sliced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, chopped
• 650g lean beef mince
• 1 1/2 teaspoons dried chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 x 400g cans Ardmona Whole Peeled Tomatoes
• 400g can kidney beans, rinsed, drained
• 2 tablespoons chopped coriander, plus extra to serve
• 375g packet fresh lasagne sheets
• 150g cheddar, grated
• 200g sour cream

• METHOD

  • 1
    Preheat oven to 200°C.
  • 2
    Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes or until thickened. Stir in coriander and season.
  • 3
    Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
  • 4
    Bake the lasagne for 20-25 minutes until golden and bubbling. Scatter with extra coriander leaves and serve.

CHOCO BANOFFEE PANCAKES

Fluffy chocolate pancakes meet banana and rich caramel sauce in this decadent recipe

INGREDIENTS

• 1 1/2 cups (225g) self-raising flour, sifted
• 1/2 tsp baking powder
• 1/4 cup (25g) good-quality cocoa powder, sifted, plus extra to serve
• 1/4 cup (55g) caster sugar
• 4 eggs, separated, plus 1 extra eggwhite
• 1 1/2 cups (375ml) buttermilk
• 50g unsalted butter, softened
• 300ml thickened cream, whipped to soft peaks
• 3 bananas, thickly sliced
• Chopped dark (70%) chocolate, to serve

Caramel

• 1 cup (220g) caster sugar
• 100g salted butter, chopped
• 1/2 cup (125ml) pure (thin) cream

• METHOD

  • 1
    For the caramel, place sugar and 2 tbs water in a small saucepan over medium heat. Swirl to dissolve sugar, then cook for 6-7 minutes or until golden. Remove from heat and carefully stir in butter and cream. Cool to room temperature.
  • 2
    To make the pancakes, combine the flour, baking powder, cocoa, sugar, egg yolks and buttermilk in a bowl. In a separate bowl, whisk the eggwhites to soft peaks. Fold one-third into the batter to loosen, then fold through remainder.
  • 3
    Heat a little butter in a non-stick frypan over medium-low heat. In batches, add 1/2 cup (125ml) batter to the pan for each pancake. Cook for 2 minutes or until bubbles appear on the surface, then flip and cook for a further 2 minutes or until cooked through. Cover and keep warm while you repeat with remaining batter, adding more butter as needed.
  • 4
    Layer the pancakes in stacks with the whipped cream and banana. Drizzle with the caramel sauce, scatter with dark chocolate and dust with cocoa. Serve immediately.

BRUSSELS SPROUTS WITH ALMONDS AND SKORDALIA

                                               INGREDIENTS

• 1/3 cup (55g) almonds, roughly chopped
• 1/3 cup (55g) sunflower seeds
• 1/4 cup (60ml) red wine vinegar
• 2 small red chillies, seeds removed, finely chopped
• 1 bunch mint, leaves picked
• 500g Brussels sprouts, halved
• 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle

Skordalia

• 300g sourdough, roughly torn
• 2 garlic cloves
• Juice of 1/2 a lemon
• 1 preserved lemon quarter, flesh and white pith discarded, finely chopped
• 1/3 cup (80ml) extra virgin olive oil

•                                               METHOD

  • 1
    For the skordalia, place the sourdough in a heatproof bowl and pour over enough boiling water to just cover. Set aside for 10 minutes to soften. Strain well, then place in a food processor with remaining ingredients. Whiz until smooth, then set aside for 1 hour to thicken.
  • 2
    Preheat the oven to 180°C.
  • 3
    Place the almonds and sunflower seeds on a baking tray and toast in the oven, stirring halfway, for 6 minutes or until golden. Set aside to cool, then place in a bowl with vinegar, chilli and half the mint.
  • 4
    Place Brussels sprouts in heatproof bowl and cover with boiling water. Set aside for 2 minutes to soften slightly, then strain.
  • 5
    Heat half the oil in a large frypan over medium heat. Add half the sprouts and cook, tossing, for 4-5 minutes or until golden. Transfer to the bowl with almond mixture and toss to coat. Repeat with remaining Brussels sprouts and oil.
  • 6
    Arrange sprouts on skordalia with remaining mint. Drizzle with oil to serve
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