BAKED GOAT'S CURD CHEESECAKE WITH STICKY RHUBARB AND FIGS

This is extraordinary cheesecake is guaranteed to impress at any occasion.

INGREDIENTS

• 300g shortbread biscuits
• 125g unsalted butter, melted
• 3 3/4 cups (750g) goat’s curd (from gourmet food shops) or fresh ricotta
• 1 tbs honey
• 1 vanilla bean, split, seeds scraped
• Finely grated zest and juice of 1 lemon
• 5 eggs
• 2/3 cup (150g) caster sugar
• Chopped pistachios and honeycomb, to serve

Sticky rhubarb

• 1 bunch rhubarb stalks, trimmed, cut into 10cm pieces
• 2/3 cup (150g) caster sugar
• 1/2 cup (125ml) verjuice
• Pared zest of 1 lemon
• 1 vanilla bean, split, seeds scraped

Toffee figs

• 1/2 cup (110g) caster sugar
• 4 figs, halved

• METHOD

  • 1
    Preheat the oven to 180°C. Grease a 24cm springform pan and line with baking paper.
  • 2
    Place biscuits in a food processor and whiz to a fine crumb. Add butter and whiz to combine. Press evenly into base of the prepared pan. Chill until ready to use.
  • 3
    To make the filling, place goat’s curd, honey, vanilla seeds and lemon zest and juice in a large bowl and whisk until light and fluffy. In a separate bowl, whisk eggs and sugar for 1 minute or until well combined. Gradually add egg mixture to curd mixture, whisking until smooth.
  • 4
    Pour over biscuit base, then place on a baking tray and bake for 90 minutes or until the edges are golden and the centre still has a slight wobble. Turn off oven and leave to cool in oven for 30 minutes. Remove and set aside to cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • 5
    Meanwhile, for the rhubarb, increase oven temperature to 200°C. Place rhubarb, sugar, verjuice, lemon zest and vanilla pod and seeds in a roasting pan. Cover with foil and roast for 30 minutes or until rhubarb has softened. Set aside, covered, to cool.
  • 6
    Strain liquid into a small saucepan and place over medium heat. Simmer for 2-3 minutes or until syrupy and reduced by half. Set aside to cool completely.
  • 7
    For the toffee figs, place sugar on a plate and dip cut side of figs into sugar. Heat a frypan over medium-high heat. Cook figs, cut-side down, for 2-3 minutes or until caramelised. Transfer to a tray and set aside until ready to serve.
  • 8
    Place cheesecake on a serving platter. Top with rhubarb, syrup and figs. Serve with pistachios and honeycomb.

  • NOTES

    -

    Begin this recipe 1 day ahead.

TRIPLE CHOC CHEESECAKE

The stuff dreams are made of.

INGREDIENTS

• 200g chocolate biscuits (we used Choc Ripple)
• 1/2 cup (75g) plain flour
• 1/3 cup (75g) caster sugar
• 125g salted butter, melted
• 2 eggs
• 140g pure icing sugar, sifted
• 250g each cream cheese and sour cream
• 1 tbs cornflour
• 1 tsp vanilla extract
• 300g dark chocolate, one-third melted
• 2 tbs honey
• 150ml pure (thin) cream

White chocolate panna cotta

• 3 titanium-strength gelatine leaves
• 200g white chocolate, chopped
• 1 cup (250ml) thickened cream
• 1 cup (250ml) pure (thin) cream
• 1/4 cup (55g) caster sugar
• 2 tsp vanilla extract
• 1 cinnamon quill
• 4 whole cloves

• METHOD

  • 1
    Preheat oven to 120°C. Grease a 9.5 x 22cm loaf pan and line with baking paper, leaving some overhanging.
  • 2
    Place biscuits, flour and caster sugar in a food processor and whiz to fine crumbs. Add butter and pulse to combine. Place dough between 2 pieces of baking paper and roll out to 5mm thick. Place on a baking tray and chill for 30 minutes to firm.
  • 3
    When chilled, cut a base and 2 long sides from the dough to fit prepared pan (sides should be 5.5cm high), then use to line pan. Chill until needed.
  • 4
    Place eggs and icing sugar in a food processor and whiz until pale. Add cream cheese, sour cream and cornflour. Whiz until smooth, then add vanilla and melted chocolate, and pulse to combine. Pour into pan and bake for 90 minutes or until set. Cool in oven for 1 hour, then chill.
  • 5
    To make the ganache, chop remaining 200g chocolate and place in a heatproof bowl with honey. Place cream in a pan and bring to a simmer over medium heat. Pour over chocolate and stir until smooth. Spread over cheesecake. Chill to firm up.
  • 6
    For the panna cotta, soak gelatine in cold water for 5 minutes to soften. Place the chocolate in a heatproof bowl and set aside. Place remaining ingredients in a saucepan over medium heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream mixture until melted and combined. Strain into the chocolate bowl and stir until melted and smooth.
  • 7
    Reserve 1/3 cup (80ml) panna cotta, then cool remaining panna cotta by stirring in a bowl set on a bowl of iced water until thick. Pour over ganache, and top with reserved panna cotta to give a smooth finish. Chill for at least 2 hours.
  • 8
    To serve, carefully lift cake from pan using overhanging paper and cut into slices using a warm knife.
  • Begin this recipe 1 day ahead, Cheesecake will need to chill for 5 hours.

BRAISED LAMB SHANKS WITH POTATOES, OLIVES AND LEMON

This slow-cooked lamb dish, with green olives and potatoes, can be made ahead of time, and served family-style, with salad and crusty bread for a long lazy lunch.

INGREDIENTS

• 4 French-trimmed lamb shanks
• 1/4 cup (35g) plain flour
• 1/3 cup (80ml) extra virgin olive oil
• 3 garlic cloves, bruised
• 1 red onion, thinly sliced
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 thyme sprigs, plus extra thyme leaves to serve
• 3/4 cup (185ml) white wine
• 2 cups (500ml) chicken or beef stock
• 3 desiree potatoes (about 600g), peeled, cut into wedges
• 3/4 cup (150g) pitted mixed olives
• Finely grated zest of 1 lemon

• METHOD

  • 1
    Dust the lamb in flour. Heat 2 tbs oil in a large casserole over medium-high heat. Season the lamb, then cook, turning, for 6-8 minutes until browned. Remove from pan and set aside.
  • 2
    Reduce heat to medium and add the garlic, onion, carrot, celery, thyme and remaining 2 tbs oil. Cook for 2-3 minutes until fragrant. Return lamb to the casserole and season. Increase heat to high and add wine, scraping the bottom of pan. Cook for 1-2 minutes until evaporated. Add stock and enough water to cover lamb. Reduce heat to low, then cover with a lid and cook for 2 hours.
  • 3
    Add potatoes and olives, cover and cook for a further 45 minutes or until the lamb is very tender and potatoes are cooked through. Remove the lid and simmer for 10-15 minutes until reduced by one-third. Remove from heat and season.
  • 4
    Sprinkle lamb shanks with lemon zest and extra thyme leaves to serve.

SPINACH AND GOAT'S CHEESE MUFFINS

These cheesy savoury muffins pair perfectly with soup, or even as stand-alone snack.

INGREDIENTS

• 25g unsalted butter
• 200ml milk
• 100g baby spinach leaves
• 1 2/3 cup (250g) plain flour
• 1 tablespoon baking powder
• 1 teaspoon bicarbonate of soda
• 2/3 cup (50g) finely grated parmesan
• 1 egg
• 120g soft goat's cheese
• 8 vine-ripened cherry tomatoes

• METHOD

  • 1
    Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat.
  • 2
    Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.
  • 3
    Sift dry ingredients into a large bowl. Add parmesan, egg and spinach mixture.
  • 4
    Crumble in cheese, then stir gently until just combined. Fill pans with mixture. Prick tomatoes several times, then place one in the centre of each muffin.
  • 5
    Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm
  • 
    

POLENTA WITH SAUSAGE CASSEROLE

Whip up this quick and easy hearty winter meal.

INGREDIENTS

• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 large celery stick, roughly chopped
• 2 garlic cloves
• 40ml (2 tablespoons) olive oil
• 12 baby chipolata sausages
• 200g Swiss brown mushrooms, quartered
• 150ml red wine
• 410g can chopped tomatoes
• 2 tablespoons sun-dried tomato pesto
• 1/2 teaspoon sugar
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
• 2 tablespoons basil leaves, plus extra to garnish
• 200g (1 1/3 cups) instant polenta
• 40g butter
• 100g grated parmesan cheese

• METHOD

  • 1
    Place the onion, carrot, celery and garlic in a food processor. Process until finely chopped. Set aside.
  • 2
    Heat oil in a large frying pan over medium heat. When hot, add sausages and cook for 2-3 minutes until golden brown. Transfer to a plate and set aside.
  • 3
    Add vegetables to the pan and cook over medium heat for about 5 minutes until softened. Add mushrooms and cook for a further minute. Add the wine, tomatoes, pesto, sugar and oregano. Season well with salt and pepper. Bring to the boil, then reduce heat to low, cover and cook for 15 minutes. Remove lid, add sausages and cook for 15 minutes or until sauce is thick. Stir in the basil.
  • 4
    Meanwhile, bring 1 litre of water to the boil. Reduce heat to low and add polenta in a slow, steady stream. Cook for 6-7 minutes, stirring constantly. Remove from heat and stir in butter and half the parmesan. Season well. Place polenta on each plate, top with casserole and garnish with basil. Serve with remaining parmesan.

  • NUTRITION PER SERVE

    -

    Energy

    4046 kj

    Fat

    (total)

    66 g

    Fat

    (saturated)

    30 g

    Carbohydrate

    (sugars)

    8 g

    Carbohydrate

    (total)

    46 g

    Dietary

    (fibre)

    10 g

    Protein

    40 g

    Cholesterol

    144 mg

    Sodium

    1786.54 mg

SLOW-COOKED SHORT RIBS WITH SOFT POLENTA

Slow cooked short ribs, braised with porcini and red wine, needs a bed of soft polenta to soak up all of the rich sauce.

INGREDIENTS

• 1.5kg beef short ribs (150-200g each)
• 1 large onion, chopped
• 5 garlic cloves, finely chopped
• 2 tbs fresh thyme leaves
• 1 tbs chopped rosemary
• 5g dried porcini mushrooms
• 400g canned cherry tomatoes or chopped tomatoes
• 2 cups (500ml) red wine
• 1 tsp whole black peppercorns
• 1 dried chilli, crumbled
• Rocket leaves and chopped flat-leaf parsley, to serve

Soft polenta

• 1 1/2 cups (250g) polenta
• 100g chilled unsalted butter, chopped
• 1 1/4 cups (100g) grated parmesan

METHOD

• 1
  Place ribs and a large pinch of salt in a pan, cover with cold water and bring to the boil over high heat. As soon as it comes to the boil, drain immediately and refresh ribs under cold running water. Drain well. Place the ribs in a large dish with onion, garlic, herbs, porcini, tomato, wine, pepper and chilli, then cover and chill overnight.
• 2
  In the morning, bring mixture to room temperature. Place in a slow-cooker and cook on medium-high for about 8 hours, until the beef is tender and falling off the bone and the sauce is thick.
• 3
  Meanwhile, for the polenta, bring 1L (4 cups) water to the boil in a large pan over medium-high heat. Slowly rain in polenta, whisking constantly. Reduce heat to low and cook for 20-25 minutes, stirring, until thickened and smooth. Just before serving, add butter and cheese, stir well and season to taste.
• 4
  Spoon the polenta into bowls and top with ribs and sauce. Serve topped with rocket and chopped parsley.

• NOTES

  -

  Begin this recipe a day ahead.The results won’t be quite the same, but if you don’t have a slow cooker, you can add 1 cup (250ml) beef stock and cook everything in a large, covered casserole in a 170°C oven for 4 hours.  Short ribs are from selected butchers and supermarkets.

LAMB SHANK CASSOULET

LAMB SHANK CASSOULET

This lamb shank cassoulet is perfect for a chilly winter evening.

INGREDIENTS

• 1/4 cup (60ml) olive oil, plus extra to fry
• 4 lamb shanks, French-trimmed
• 50g pancetta or speck, cut into strips
• 2 onions, thinly sliced
• 2 garlic cloves, chopped
• 2 teaspoons chopped rosemary leaves
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 thyme sprigs, plus 1 tablespoon chopped leaves
• 1 cup (250ml) dry white wine
• 1L (4 cups) lamb (see note) or chicken stock
• 4 Toulouse sausages (see note)
• 2 x 400g cans cannellini beans, drained, rinsed
• 30g unsalted butter
• 1 cup (70g) fresh breadcrumbs
• 2 tablespoons chopped flat-leaf parsley

METHOD

• • 1
    Heat 2 tablespoons oil in a flame-proof casserole or heavy-based pan over medium-high heat. Season lamb, then brown for 5 minutes, turning, until sealed on all sides. Remove and set aside. Add pancetta and cook, stirring, for 3-4 minutes until crisp. Add onion, garlic and rosemary, season, then cook for 3-4 minutes. Add paste, bay leaves and thyme sprigs, stir for 1 minute, then add wine and simmer over medium-high heat until reduced by half. Add stock and lamb. Cover surface closely with a sheet of baking paper, then simmer on very low heat for 2 1/2-3 hours until lamb is very tender.
  • 2
    Meanwhile, heat a little extra oil in a pan on medium-high heat. Brown sausages for 3-4 minutes. Remove, then slice 2cm thick (they'll finish cooking in the sauce.)
  • 3
    Remove lamb shanks from pan. Skim excess fat from sauce, then boil over medium heat for 3-4 minutes until reduced. Reduce heat to medium-low, add beans and sausages, then simmer for 10 minutes or until sausage is cooked. Return lamb to pan to warm through. Keep warm.
  • 4
    Meanwhile, melt butter in a pan over medium heat, add breadcrumbs and chopped thyme and cook, stirring, for 3-4 minutes until crisp. Stir in parsley. Serve cassoulet with herb crumbs.