ITALIAN MUFFINS

INGREDIENTS

• 3 cups (450g) self-raising flour
• 40g butter, chilled
• 2 teaspoons dried oregano
• 3/4 cup grated cheddar cheese
• 2 tablespoons sun-dried tomato pesto
• 2 cups (500ml) buttermilk
• 12 quarters semi-dried tomato

• METHOD

  • 1
    Preheat the oven to 180°C. Line a 12-hole muffin pan with paper cases.
  • 2
    Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
  • 3
    Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture. Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
  • 4
    Bake for 25 minutes or until golden and cooked through. Serve warm.
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ZUCCHINI FRITTERS WITH PROSCIUTTO AND BOCCONCINI SALAD

Create a gourmet dinner in minutes with these stylish zucchini fritters served with prosciutto and bocconcini

INGREDIENTS

• 4 zucchinis, grated, squeezed to remove excess liquid
• 1/4 cup chopped flat-leaf parsley, plus extra leaves to serve
• 1 egg, lightly beaten
• 1/2 cup (75g) self-raising flour
• 1/2 cup (40g) grated parmesan
• 150g ricotta
• Pinch of nutmeg
• 1/3 cup (80ml) olive oil, plus extra to drizzle
• 8 thin slices prosciutto, torn
• 2 x 125g balls bocconcini, roughly torn
• 2 vine-ripened tomatoes, chopped
• 1/2 red onion, halved, thinly sliced
• 1 lemon, cut into wedges

• METHOD

  • 1
    Place the zucchini, parsley, egg, flour, parmesan, ricotta and nutmeg in a bowl, then season and fold to combine.
  • 2
    Heat 2 tbs oil in a large frypan over medium heat. In 3 batches, add 2 tbs batter for each fritter to frypan and cook for 2 minutes each side until golden and cooked through. Drain on paper towel. Keep warm and repeat with remaining batter and 1 tbs oil for each batch.
  • 3
    Arrange fritters on a platter with prosciutto, bocconcini, tomato, onion and parsley leaves. Sprinkle with salt flakes and drizzle with a little oil, then serve with lemon wedges.

APPLE PIE

This sweet, crisp pastry pie packed with apples is the ultimate comfort food.

INGREDIENTS

• 30g unsalted butter
• 1kg Granny Smith apples, peeled, cored, thinly sliced
• 1 vanilla bean, split
• 100g caster sugar
• 1 lemon, rind grated, juiced
• 1 tablespoon cornflour
• 1 egg, beaten, to brush

Pastry

• 350g (3 1/4 cups) plain flour
• 175g unsalted butter, chilled
• 75g (1/2 cup) icing sugar
• 1 egg, beaten

• METHOD

  • 1
    To make the pastry, place the flour, butter and sugar in a food processor with a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add the egg and 2 tablespoons chilled water, then process until the mixture comes together to form a smooth ball. Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
  • 2
    Meanwhile, place butter in a large saucepan, add apples, scraped vanilla bean and seeds, sugar and lemon rind and juice. Cook over low heat for 6-8 minutes until just starting to soften. Mix the cornflour with 2 tablespoons cold water and stir into apple mixture. Cook for 1 minute. Remove vanilla bean, strain apples over a colander and discard juices.
  • 3
    Preheat oven to 200°C. Grease a 19 x 5cm fluted loose-bottomed tart pan. Roll larger piece of pastry on a lightly floured surface and use to line base and sides of pan. Refrigerate for 30 minutes. Line the pastry shell with baking paper and fill with rice or pastry weights.
  • 4
    Bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes. Allow to cool. Pile apples into pastry. Roll out remaining pastry and press onto top of pie, using your fingers to crimp the edges, making sure edges are well sealed. Use any excess pastry to make decorative pattern for the lid. Brush top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from pan. Serve with vanilla custard.

BANANA CHOCTELLA MUFFINS

INGREDIENTS

• 125g unsalted butter, chopped, at room temperature
• 1/2 cup (180g) honey
• 2 eggs
• 3 ripe bananas, mashed
• 11/2 cups (225g) self-raising flour
• 1/2 cup (165g) chocolate hazelnut spread (such as Nutella)

• METHOD

  • 1
    Preheat the oven to 170°C and lightly grease a 12 hole (1/3-cup capacity) muffin pan, or line with paper cases. Using electric beaters, beat the butter and honey until light and fluffy. Add the eggs, 1 at a time, beating well after each addition, then beat in the banana.
  • 2
    Sift the flour and a pinch of salt over the banana mixture and fold through until combined. Divide among muffin pans. Place 1 heaped tsp chocolate hazelnut spread on top
  • 3
    Using a knife, swirl the chocolate hazelnut spread through the batter a little. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
  • 4
    Leave in the pans for 5 minutes, then lift out and place onto a wire rack to cool slightly before serving.
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UTLIMATE THANKSGIVING DESSERT: PALEO PUMPKIN PIE

 UTLIMATE THANKSGIVING DESSERT: PALEO PUMPKIN PIE

If you have gone Paleo, you'll be avoiding the fruits of the agricultural era such as processed foods, refined oils, grains, legumes and most dairy (please note that this recipe contains butter). Try this easy pie that will delight your sweet tooth and stay in the Paleo zone.

INGREDIENTS

• 500g butternut pumpkin flesh, chopped
• 600ml coconut milk
• 2 cups (260g) pecans
• 6 dried dates
• 1 teaspoon pure vanilla extract
• 50g grass-fed butter, melted, cooled
• 1/4 cup (35g) coconut flour
• 3 eggs, 1 separated
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• Zest of 1/2 orange, finely grated
• 1/3 cup (80ml) maple syrup, plus extra to serve
• 1/4 cup (40g) pumpkin seeds (pepitas)
• Coconut yoghurt, to serve

• METHOD

  • 1
    Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.
  • 2
    Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
  • 3
    Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
  • 4
    Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
  • 5
    Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
  • 6
    Top pie with yoghurt, pumpkin seeds and extra maple syrup.
  • We used Macro Organic Coconut Milk which is available from Woolworths stores nationally and online now

CHICKEN BROTH WITH KALE, QUINOA AND PRESERVED LEMON

It would be hard to create a bowl more healthy and soothing than this quinoa, kale and preserved lemon infused chicken soup.

INGREDIENTS

• 1.4kg whole chicken
• 2 tsp whole black peppercorns
• 1 onion, halved
• 2 carrots, halved
• 4 bay leaves
• 12 garlic cloves
• 10 lemon thyme or regular thyme sprigs
• 5 celery stalks
• 1 fennel bulb
• 1 cup (200g) white quinoa
• 2 tbs olive oil
• 4 anchovies in oil, drained
• 2 preserved lemon quarters, flesh removed, zest thinly sliced
• 1 long green chilli, thinly sliced on an angle
• 1/4 cup (60ml) verjuice
• 50g baby kale or 1/2 bunch torn kale leaves
• Juice of 1/2 lemon (optional)
• Toasted pumpkin seeds (pepitas – optional), to serve

• METHOD

  • 1
    Place chicken, peppercorns, onion, carrot, bay leaves, 10 garlic cloves, 5 thyme sprigs, 2 celery stalks and 1 tbs salt in a stockpot and cover with water. Cut woody stalks from fennel and add to pot along with fronds, reserving fennel bulb. Place pot over high heat and bring to the boil, then reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. If chicken floats, top with a plate to keep it submerged. Cool chicken in pan, then transfer to a plate and set aside.
  • 2
    Strain stock through a sieve lined with muslin or clean Chux, discarding solids. When cool, skim any impurities on surface.
  • 3
    Rinse quinoa under cold running water, then place in a saucepan with 2 cups (500ml) stock. Bring to the boil, then reduce heat to medium-low and cook, covered, for 10 minutes or until cooked but slightly al dente. Set aside.
  • 4
    Heat the oil in a large saucepan over medium heat. Thickly slice the remaining 3 celery stalks on an angle and add to pan with anchovy and preserved lemon. Cook, stirring, for 2-3 minutes until slightly softened. Finely chop remaining 2 garlic cloves, then add to the pan with chilli and cook, stirring, for 1-2 minutes until starting to soften. Using a mandoline, thinly slice the fennel bulb, then add to the pan and cook for a further 1-2 minutes. Season well, then add verjuice and cook, stirring, for 2-3 minutes. Add remaining stock and 5 thyme sprigs. Bring to the boil, then reduce heat to medium-low and cook for 10 minutes or until warmed through.
  • 5
    Remove breast meat and legs from the chicken and cut into thick slices, then add to the pan. Simmer for a further 5 minutes, then add kale and cooked quinoa. Cook for a final 5 minutes or until kale is wilted. Season and add lemon juice, if using. Sprinkle with pepitas, if using, to serve

HONEY SOY CHICKEN DRUMSTICKS

These delicious glazed drumsticks are packed with flavour and spice

INGREDIENTS

• 1/4 cup (60ml) soy sauce
• 1/4 cup (90g) honey
• 1 tbs rice wine vinegar
• 2 tbs oyster sauce
• 2 tbs English mustard
• 1 tsp Chinese five spice
• 8 chicken drumsticks
• 2 tsp sesame seeds
• 2 tbs sunflower oil
• 2 bunches choy sum, stalks and leaves separated
• 2 garlic cloves, finely chopped
• 1 tbs grated ginger
• 1 long red chilli, thinly sliced
• Lime wedges, to serve

• METHOD

  • 1
    To make the marinade, place the soy sauce, honey, vinegar, oyster sauce, mustard and five spice in a bowl, and stir to combine. Add the chicken and toss to coat, then set aside for at least 30 minutes to marinate.
  • 2
    Preheat the oven to 200°C. Transfer chicken to a small roasting pan and roast, turning every 15 minutes, for 45 minutes or until cooked through. Remove chicken from the pan and transfer the sauce to a small saucepan over medium heat. Bring to the boil and simmer for 4 minutes or until reduced and thickened. Pour the sauce over the chicken then sprinkle with the sesame seeds. Keep warm.
  • 3
    Heat oil in a large frypan over high heat, add choy sum stalks, garlic, ginger and chilli, and cook for 2 minutes, then add the choy sum leaves and cook for a further 1-2 minutes until leaves have wilted and stalks are tender. Serve chicken and greens with lime wedges.