RICOTTA DUMPLINGS WITH ORECCHIETTE, PEAS AND PROSCIUTTO

Perfectly balanced, this pasta dish is full of flavour explosions.

INGREDIENTS

• 2 cups orecchiette pasta
• 1/4 cup (60ml) olive oil, plus extra to drizzle
• 1 cup freshly podded or frozen peas
• 1/2 onion, thinly sliced
• 1/4 cup (60ml) dry white wine
• 4 thin slices prosciutto or ham, sliced
• 2 tablespoons mint leaves

Ricotta dumplings

• 250g fresh ricotta
• 2 tablespoons grated parmesan, plus extra to serve
• 1/3 cup (50g) plain flour
• 1 egg, plus 1 extra yolk
• 2 tablespoons finely chopped flat-leaf parsley
• Large pinch freshly grated nutmeg

METHOD

• 1
  For the ricotta dumplings, briefly process all the ingredients in a food processor with salt and pepper until smooth. Chill until needed.
• 2
  Cook pasta in a pan of boiling salted water according to packet instructions, adding peas for the final 2 minutes of cooking time, then drain. Rinse briefly in cold water to cool slightly, then drain again. Toss with 1 tablespoon of the oil.
• 3
  Heat remaining oil in a large pan over medium-low heat. Add onion and cook for 5 minutes or until soft. Add the wine, prosciutto, peas and pasta and lightly toss for 1 minute or until pasta is heated through. Arrange the contents of the pan with its juices in a single layer over a large serving platter.
• 4
  Meanwhile, bring a pan of salted water to the boil. Drop the ricotta batter by the teaspoon into the boiling water, cooking 6 at a time, and simmer for 2 minutes. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with sea salt and freshly ground black pepper, scatter with mint and a little extra parmesan, then drizzle with extra oil and serve warm.

• NOTES

  -

  Orecchiette (small, ear-shaped pasta) and whole nutmeg are from delis and selected supermarkets.

SALMON CAKES WITH HORSERADISH YOGHURT

Wondering what to do with any leftover seafood? Make a batch of salmon cakes the whole family can enjoy

INGREDIENTS

• 600g leftover cooked potato, mashed
• 1 bunch dill, fronds chopped
• Finely grated zest of 1 lemon
• 1 eschalot, finely chopped
• 1 garlic clove, crushed
• 2 eggs, beaten, plus 1 eggwhite
• 2 1/2 cups (125g) panko breadcrumbs
• 250g leftover cooked salmon
• 200g leftover cooked crab meat
• 1/2 cup (75g) plain flour
• Olive oil, to shallow-fry
• Watercress sprigs and lemon wedges, to serve

Horseradish yoghurt

• 1 cup (280g) thick Greek-style yoghurt
• 1/4 cup (70g) horseradish cream
• Juice of 1 lemon
• 1 small garlic clove, crushed

• METHOD

  • 1
    For horseradish yoghurt, combine all ingredients in a bowl and season. Cover and chill until needed.
  • 2
    Combine potato, dill, lemon zest, eschalot, garlic, eggwhite and 1 cup (50g) breadcrumbs in a bowl. Season.
  • 3
    Flake the salmon and fold through with the crab meat. Shape into 12 patties.
  • 4
    Place flour and remaining 1 1/2 cups (75g) breadcrumbs in separate bowls. Dust fishcakes with flour, shaking off excess, then dip in egg and coat in breadcrumbs. Place on a plate and chill for 20 minutes to firm up.
  • 5
    Heat 1cm oil in a large frypan over medium-high heat. In 2 batches, add the fishcakes and cook for 4 minutes each side or until crisp and golden. Drain on paper towel and keep warm. Repeat with remaining fishcakes.
  • 6
    Divide fishcakes among serving plates and serve with watercress sprigs, lemon wedges and horseradish yoghurt.

EASTER HOT CHOCOLATE WITH HOT CROSS BUN SPICED BISCUITS

Hot cross buns get a clever reinvention as these aromatic, spiced biscuits. The hot chocolates are as divine as they sound and also a great way to use up leftover Easter eggs

INGREDIENTS

• 2 cups (500ml) milk
• 2 cups (500ml) pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 200g dark chocolate Easter eggs or dark (70%) chocolate, finely chopped
• Vanilla ice cream, small hollow Easter eggs and cocoa powder, to serve

Hot cross bun spiced biscuits

• 160g cold unsalted butter, chopped
• 1 3/4 cups (260g) plain flour
• 1 tsp baking powder
• 3/4 firmly packed cup (170g) brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup (120g) pure icing sugar, sifted

 

METHOD

• 1
  For the biscuits, place the butter, flour, baking powder, brown sugar, cinnamon, allspice and nutmeg in a food processor. Add 1 tbs iced water and 1/2 tsp salt flakes, and pulse until it resembles fine breadcrumbs. Turn out onto a lightly floured work surface and knead until combined. Enclose in plastic wrap and chill for 30 minutes to firm up.
• 2
  Preheat oven to 180°C. Grease 4 large baking trays and line with baking paper.
• 3
  Remove dough from the refrigerator and cut in half. Working with 1 piece at a time, roll out to 3-5mm thick. Using a 5cm round biscuit cutter, cut rounds out of dough and place 3cm apart on trays, re-rolling dough as required. Repeat process with the remaining dough.
• 4
  Bake in batches, swapping trays halfway, for 10-12 minutes or until a biscuit moves on the tray after being pushed gently with your finger. Set aside to cool.
• 5
  Meanwhile, combine icing sugar and 1 tbs hot water in a bowl until smooth. Transfer to a piping bag fitted with a plain 2mm nozzle (alternatively place in a freezer bag and make a small hole in one corner). Pipe crosses on cooled biscuits.
• 6
  To make the hot chocolate, combine the milk, cream and vanilla seeds in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until hot.
• 7
  Add chocolate and 1/2 tsp salt, and continue to cook, stirring, for a further 2 minutes or until melted and smooth.
• 8
  Divide hot chocolate among heatproof cups and top with ice cream and Easter eggs. Dust with cocoa powder and serve with hot cross bun spiced biscuits.

VALLI LITTLE'S ROLLED RICE NOODLES WITH CRISPY CHILLI TOFU

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

INGREDIENTS

• 100ml sunflower oil
• 400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
• 1/2 tsp dried chilli flakes
• 2 tsp sea salt flakes
• 2 tbs each rice flour and self-raising flour
• 250g very firm tofu, crumbled
• 1 bunch broccolini, blanched, halved lengthways
• 1 cup (160g) peas, blanched
• 1/2 cup (50g) fried Asian shallots
• Chopped pickled red chillies (from Asian grocers), to serve

Sesame dressing

• 2 tbs each soy sauce and rice vinegar
• 1 tbs each sesame oil and peanut oil
• 1 tsp caster sugar
• 2 tsp grated ginger
• 1 garlic clove, crushed

• METHOD

  • 1
    Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
  • 2
    To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
  • 3
    For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
  • 4
    Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.

SUNDAY ROAST LAMB WITH CAULIFLOWER COUSCOUS

INGREDIENTS

• 1/2 cup (125ml) extra virgin olive oil
• 2kg lamb shoulder (bone in)
• 1 onion, chopped
• 2 each celery stalks and carrots, chopped
• 2 garlic cloves, chopped
• 1kg ripe tomatoes, chopped
• 1 cup (250ml) white wine
• 2 cups (500ml) chicken or veal stock
• 1 small cauliflower, cut into florets
• 1 small bunch mint leaves, chopped
• 1 bunch spring onions, finely chopped
• Juice of 1 lemon
• Micro radish, to serve

• METHOD

  • 1
    Preheat oven to 160°C. Heat 2 tbs oil in a flameproof casserole over medium-high heat. Season lamb, then cook, turning, for 6-8 minutes until browned all over. Remove and set aside. Reduce heat to medium.
  • 2
    Add onion, celery and carrot, and cook for 3-4 minutes until softened. Add garlic and cook for a further 1-2 minutes until fragrant. Add tomatoes, wine and stock, scraping the bottom of the pan with a spoon. Return lamb to casserole. Bring to a simmer, cover surface with a circle of baking paper and lid. Bake for 3 hours or until tender. Remove lamb from casserole and rest, loosely covered with foil,until ready to serve.
  • 3
    Return the casserole to medium heat, bring sauce to a simmer and cook for 15 minutes or until thick.
  • 4
    Meanwhile, to make couscous, place cauliflower in a food processor and whiz until it resembles small crumbs. Combine with the mint, onion, lemon juice and remaining 1/3 cup (80ml) oil. Season.
  • 5
    Place in a frypan over medium heat and toss for 3-4 minutes until warm. Serve the lamb with couscous, micro radish and reduced sauce.
• 
  

DUKKAH-ROLLED EGGS WITH FREEKEH AND BEETROOT

INGREDIENTS

• 3/4 cup (125g) freekeh
• 1 large raw beetroot, peeled, grated
• 1 tablespoon pomegranate molasses
• 1/4 cup (60ml) extra virgin olive oil
• Juice of 1 lemon
• 1 bunch English spinach, trimmed, blanched
• 8 soft-boiled eggs, peeled

Dukkah

• 1 1/2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon whole black peppercorns
• 80g unsalted pistachios, toasted
• 80g unsalted almonds, toasted
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground turmeric
• 1/4 cup (35g) sesame seeds, toasted

• METHOD

  • 1
    Place the freekeh in a saucepan with 1L (4 cups) water. Bring to the boil, then reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes or until al dente. Drain and transfer to a large bowl.
  • 2
    Meanwhile for the dukkah, place coriander seeds, cumin seeds and peppercorns in a dry frypan over high heat, tossing for 1 minute or until fragrant. Transfer to a mortar and pestle with 2 tsp salt and grind. Place nuts in a food processor and whiz to finely chop. Add ginger, cinnamon, turmeric, toasted spice mix and sesame seeds, then pulse to combine.
  • 3
    Toss beetroot with pomegranate molasses. Combine oil, lemon juice and 1/4 cup (30g) dukkah, then stir dressing through the warm freekeh with the beetroot. Season. Dip each egg in water then roll in remaining dukkah to completely coat. Divide freekeh mixture among 4 bowls, then top each with spinach and 2 eggs to serve.

VEGETABLE SAMOSA PIES (VEGETARIAN)

INGREDIENTS

• 500g potatoes, peeled, cut into 1cm cubes
• 350g kumara, peeled, cut into 1cm cubes
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground ginger
• 2 teaspoons mild curry powder
• 2 garlic cloves, crushed
• 1 cup (120g) frozen peas
• 400g can chopped tomatoes, drained of excess liquid
• 2 tablespoons chopped coriander leaves
• 1 egg, beaten
• 1 tablespoon lemon juice
• 8 sheets filo pastry
• 80g unsalted butter, melted
• 1 1/2 tablespoons sesame seeds
• Mango chutney, to serve

• METHOD

  • 1
    Preheat the oven to 180°C. Place a baking sheet in the oven to heat (this will give the pies a crisp base), and grease 6 individual pie dishes.
  • 2
    Cook the potato and kumara in boiling salted water until tender, then drain well and set aside.
  • 3
    Heat the oil in a deep frypan over medium heat, add the onion and cook, stirring, for 2 minutes or until soft.
  • 4
    Add the cumin seeds, ground ginger and curry powder and stir for 1 minute or until fragrant. Add the garlic, peas, tomatoes, potato and kumara and cook, stirring, for 2 minutes. Stir in the coriander, then remove from the heat and set aside to cool. Stir the egg and lemon juice into the cooled mixture and season to taste.
  • 5
    Place the pastry on a work surface and cover with a damp tea towel. Lay out one sheet and brush with melted butter, then place another sheet of pastry on top, repeating until you have 4 layers. Use scissors to cut into six 14cm squares and use to line the dishes, leaving some overhanging. Fill the pastry with the vegetable mixture.
  • 6
    Place another sheet of filo on the bench, then place another sheet of pastry on top, repeating with remaining pastry. Using scissors or a round pastry cutter, cut six 14cm-diameter circles and place on top of each pie. Fold the excess pastry over the lids and pinch to secure. Brush the tops with extra butter and sprinkle with sesame seeds. Place pies on the preheated tray and bake for 20 minutes or until golden. Serve warm with mango chutney.