CARAM ELISED PEAR AND BOURBON TURNOVERS

Yes, we can assure you these taste as good as they look

INGREDIENTS

• 5 Packham pears, peeled, cored
• 300g caster sugar
• 1 vanilla bean, split, seeds scraped
• 150ml bourbon whiskey
• 1/4 cup (60ml) sunflower oil
• 1/2 cup (75g) pumpkin seeds (pepitas)
• 300ml pure (thin) cream
• 250g mascarpone
• 175g brown sugar
• 750g puff pastry (we used Carême All Butter Puff Pastry)
• 1 egg, lightly beaten
• 1 tbs demerara sugar

• METHOD

  • 1
    Cut the pears into eighths. Place the sugar and 1/2 cup (125ml) water in a large deep frypan over medium heat. Swirl pan to dissolve sugar, then cook, without stirring, for 12 minutes or until a light caramel. Add the pear and vanilla pod and seeds, and gently stir to coat.
  • 2
    Cook, swirling the pan occasionally, for 15 minutes or until the caramel is dark and the pear is tender. Carefully add the bourbon, stirring to combine, then cook, swirling, for a further 5 minutes or until slightly reduced.
  • 3
    Heat the sunflower oil in a saucepan over medium heat. Add the pepitas and cook, stirring occasionally, for 6-8 minutes or until golden. Remove using a slotted spoon and drain on paper towel. Season with salt.
  • 4
    Place cream, mascarpone and brown sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk to stiff peaks and chill until needed.
  • 5
    Preheat the oven to 200°C.
  • 6
    Place pastry on a clean work surface and cut out 8 x 14cm rounds. Fold each round in half, placing a small square of baking paper between the fold so the pastry doesn’t stick together. Brush pastry with egg and scatter tops with demerara sugar. Bake for 25 minutes or until golden and cooked through.
  • 7
    Remove paper and pipe in brown sugar cream. Top with pears, sprinkle with pepitas and drizzle with caramel to serve.

MEXICAN EGGS WITH POTATO HASH

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 400g beef mince
• 1/4 cup (60ml) chipotle chilli sauce (see notes) or other hot sauce
• 400g can chopped tomatoes
• 1/3 cup roughly chopped coriander, plus extra to serve
• 1kg (about 4) desiree potatoes (unpeeled), scrubbed, coarsely grated
• 50g unsalted butter, melted
• 4 eggs
• 1 jalapeno chilli or long green chilli, thinly sliced

• METHOD

  • 1
    Heat 1 tablespoon oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch of salt, then cook, stirring, for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes or until browned. Stir in the chipotle sauce, tomatoes and coriander, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened.
  • 2
    Meanwhile, to make the potato hash, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with the melted butter, then season and stir to combine. Heat another 1 tablespoon oil in a separate frypan over medium heat. Using a 1/3 cup (80ml) measuring cup, place 4 mounds of potato in the pan, flatten with a spoon and cook for 3-4 minutes each side until golden and cooked through. Repeat with the remaining 1 tablespoon oil and potato mixture.
  • 3
    Using a spoon, make 4 indents in the beef, then crack an egg into each. Cover and cook for 7 minutes or until whites are cooked. Garnish with the chilli and extra coriander, then serve with the hash.
  • Chipotle chilli hot sauce is from gourmet food shops

MEATBALLS WITH RISONI

MEATBALLS WITH RISONI

Pork sausages make tasty little meatballs in this speedy dinner idea.

INGREDIENTS

• 600g Italian pork sausages
• 2 tbs olive oil
• 75g pancetta, chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g risoni or orzo pasta
• 400g can Ardmona Chopped Tomatoes
• 1 tbs tomato paste
• 1 cup (250ml) red wine
• Finely chopped flat-leaf parsley leaves and grated parmesan, to serve

• METHOD

  • 1
    Squeeze the meat from the sausage skins, discarding the skins. Roll sausage meat into 20 walnut-sized balls.
  • 2
    Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until golden. Remove and set aside. Add pancetta to the pan and cook for 2-3 minutes until slightly crisp, then add the onion and garlic, and cook for a further 2-3 minutes until slightly softened. Add risoni and stir to coat, then add the chopped tomatoes, tomato paste, wine and 2 cups (500ml) hot water. Season and bring to a simmer, stirring, then return the meatballs to the pan. Reduce heat to low and cook for a final 10 minutes or until the risoni is cooked and liquid has absorbed.
  • 3
    Divide among bowls and scatter with chopped parsley and parmesan to serve.

SQUID INK PASTA WITH CALAMARI

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta

INGREDIENTS

• 400g squid ink pasta
• 2 tbs olive oil, plus extra to drizzle
• 500g cleaned squid tubes, sliced into 1cm rings
• 2 eschalots, thinly sliced
• 3 garlic cloves, finely chopped
• 1/4 cup (60ml) white wine
• 1/2 cup (125ml) Ardmona Rich and Thick Chopped Tomatoes
• 500g vine-ripened cherry tomatoes
• Basil leaves and lemon wedges, to serve

• METHOD

  • 1
    Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.
  • 2
    Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.
  • 3
    Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.
  • 4
    Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
  • 5
    Divide pasta and sauce among bowls, and serve with basil and lemon wedges.
  • Dried squid ink pasta is available from selected delis and gourmet food shops; substitute regular spaghetti.

LEEK, ALMOND AND BRUISED TOMATO GALETTE

LEEK, ALMOND AND BRUISED TOMATO GALETTE

Use it, don't lose it' is the motto of no-waste warrior Phoebe Wood, who comes to the rescue with this upcycled leek, almond and bruised tomato galette recipe.

INGREDIENTS

• 5 over-ripe or bruised truss or roma tomatoes, chopped
• 3 leeks, thinly sliced
• 1/2 bunch hard herbs, such as thyme or rosemary
• 1/3 cup (80ml) extra virgin olive oil
• 1 bunch micro basil, leaves picked
• 1/3 cup (55g) roasted almonds, chopped
• 2/3 cup (50g) finely grated parmesan, plus extra to serve
• 2 tbs baby capers in vinegar, drained
• 1 egg, lightly beaten
• Sliced mixed heirloom tomatoes and vine-ripened cherry tomatoes, to serve

Spelt pastry

• 22/3 cups (400g) white spelt flour
• 200g cold unsalted butter, chopped
• 1/4 cup (60ml) apple cider vinegar

• METHOD

  • 1
    For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  • 2
    Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  • 3
    Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  • 4
    Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

BLACK FOREST CAKE

Rich dark chocolate cake layers filled with cream and sour cherries is the perfect way to spoil Mum this Mother's day.

INGREDIENTS

• 125g unsalted butter, chopped
• 1 1/2 cups (330g) caster sugar
• 1/4 cup (25g) cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 400g dark chocolate, chopped
• 2 eggs
• 1 1/2 cups (225g) self-raising flour
• 2 tablespoons arrowroot
• 300ml thickened cream
• 2 tablespoons kirsch (see notes)
• Maraschino cherries, to decorate (optional)

Filling

• 400g can pitted sour cherries, drained, juice reserved
• 3 teaspoons arrowroot
• 300ml thickened cream
• 2 teaspoons icing sugar

• METHOD

  • 1
    Preheat the oven to 180C. Grease and line a deep 20cm springform cake pan.
  • 2
    Place butter, sugar, cocoa, bicarbonate of soda, 60g chocolate and 1 cup (250ml) water in a large saucepan over medium heat. Bring to the boil, stirring until melted and combined, then reduce heat to medium-low and cook for 3 minutes or until smooth and slightly thickened. Set aside to cool for 10 minutes.
  • 3
    Stir the eggs, flour and arrowroot into the chocolate mixture, then pour into the pan and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
  • 4
    Meanwhile, to make the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the remaining 340g chocolate in a bowl and pour over the hot cream, then stir until melted and smooth. Allow to cool slightly.
  • 5
    For the filling, place cherry juice in a small saucepan over medium heat. Dissolve the arrowroot in a little cold water, then stir into the juice and cook, stirring, for 2-3 minutes until thickened. Set aside to cool. Whisk the cream and icing sugar with electric beaters to stiff peaks.
  • 6
    Cut the cake horizontally into 4 layers. Place one layer on a serving plate, drizzle with one-third of the kirsch and a little cherry syrup, then spread with one-third of the whipped cream. Dot with the sour cherries. Repeat layering, finishing with a cake layer. Spread the ganache over the cake and garnish with maraschino cherries.
  • Kirsch is a clear cherry brandy liqueur available from bottle shops

COFFEE AND WALNUT CAKE

INGREDIENTS

• 200g softened unsalted butter, chopped
• 1/2 firmly packed cup (125g) brown sugar
• 1/2 cup (110g) caster sugar
• 3 eggs
• 1 1/3 cups (200g) plain flour, sifted
• 1/2 teaspoon baking powder
• 50ml milk
• 1 cup (120g) chopped walnuts, plus extra to serves
• 90ml coffee essence (see notes)
• 1 1/3 cups (200g) icing sugar, sifted

Coffee buttercream

• 120g softened unsalted butter, chopped
• 2 2/3 cups (250g) icing sugar
• 2 tablespoons coffee essence (see notes)
•   

  METHOD

  • 1
    Preheat the oven to 180°C. Grease and line a 23cm x 12cm x 7cm loaf pan.
  • 2
    Beat butter, brown sugar and caster sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and baking powder, followed by the milk, walnuts and 50ml coffee essence. Spoon into the pan and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
  • 3
    For the buttercream, beat the butter, icing sugar and coffee essence with electric beaters until thick and pale.
  • 4
    Slice the cake horizontally into 3 layers. Place bottom layer on a serving plate and spread with half the buttercream. Top with another layer and remaining buttercream, then place remaining cake layer on top.
  • 5
    To make the icing, place icing sugar and remaining 2 tablespoons coffee essence in a bowl and stir until smooth. Pour over the cake, allowing it to drip down the sides. Garnish with extra nuts, then serve.

  • NOTES

    -

    We used Camp Chicory & Coffee Essence, available from supermarkets.