APPLE AND GINGER POUND CAKE WITH CREAM CHEESE FROSTING

Perfect for morning or afternoon tea but great to eat at any time.

INGREDIENTS

• 2 1/3 cups (350g) self-raising flour
• 2 tsp ground ginger, plus extra to serve
• 250g unsalted butter, softened, chopped
• 1 1/2 cups (375g) brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup (125ml) buttermilk
• 3 apples, peeled, coarsely grated

Frosting

• 500g cream cheese, softened
• 125g unsalted butter, softened
• 1 1/4 cups (150g) pure icing sugar, sifted
• 2 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/4 cup chopped crystallised ginger

• METHOD

  • 1
    Preheat the oven to 160°C. Grease a 5cm-deep, 20cm x 30cm lamington pan and line with baking paper.
  • 2
    Sift flour and ginger into a large bowl. Beat butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla, then reduce speed to low and add flour mixture, buttermilk, a pinch of salt and the grated apple.
  • 3
    Spread into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool completely in pan.
  • 4
    For the frosting, beat cream cheese, butter, sugar, ground ginger and vanilla in a stand mixer fitted with the paddle attachment until very smooth. Spread over cake and scatter with crystallised ginger and extra ground ginger to serve.

SLOW-COOKED PORK SHOULDER WITH LEMON AND WINTER HERBS

his one-pot wonder is the perfect way to ward off the winter chill.

INGREDIENTS

• 2 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 1/2 tbs finely chopped preserved lemon rind
• 1/2 bunch rosemary, leaves picked, finely chopped
• 1/2 bunch thyme, leaves picked, finely chopped
• 1/2 bunch oregano, leaves picked, finely chopped
• 1/2 cup (125ml) olive oil
• 2.5kg boneless, skinless pork shoulder
• 1kg baby kipfler potatoes, scrubbed
• 2 cups (500ml) chicken stock
• Watercress, to serve

Winter herb dressing

• 1/4 bunch parsley, leaves picked, finely chopped
• 1/4 bunch oregano, leaves picked, finely chopped
• 1/4 bunch tarragon, leaves picked, finely chopped
• Finely grated zest and juice of 1 lemon
• 1/3 cup (80ml) olive oil

• METHOD

  • 1
    Preheat the oven to 150°C.
  • 2
    Combine, onion, garlic, lemon rind, herbs and 1/4 cup (60ml) oil in a bowl with 1 tsp each salt flakes and cracked black pepper. Set aside.
  • 3
    Heat remaining 1/4 cup (60ml) oil in a large heavy-based casserole with a lid over high heat. Season pork and add to casserole. Cook, turning, for 15-20 minutes or until evenly browned. Remove pork and line casserole base with potatoes. Return pork to casserole on top of potatoes and spread onion mixture around the pork. Add stock and bring to the boil, then cover and transfer to the oven. Cook for 3 hours or until pork is very tender.
  • 4
    Increase oven temperature to 220°C and cook, uncovered, for 30-40 minutes or until pork is golden.
  • 5
    Meanwhile, for the winter herb dressing, place all the ingredients in a small food processor and whiz until well combined.
  • 6
    Transfer the pork to a serving platter and drizzle over some of the cooking juices and a little of the winter herb dressing. Serve with watercress, kipfler potato and onion mixture, and the remaining dressing.

WHAT YOUR IMMUNE SYSTEM NEED

favorite new recipes

this lasagne uses goat's milk products to reduce the lactose load, making it perfect for people with sensitivities or allergies.

INGREDIENTS

• 1 each onion and carrot, chopped
• 2 stalks celery, trimmed, chopped
• 4 garlic cloves
• 1 bunch basil, leaves picked and chopped, stalks reserved
• 1 bunch parsley, leaves picked and chopped, stalks reserved
• 1/4 cup (60ml) extra virgin olive oil
• 1 tbs tomato paste
• 1 cup (250ml) red wine
• 350g lean beef mince
• 2 x 400g cans whole tomatoes
• 400ml bone broth (from health food shops or good butchers – substitute beef stock)
• 400g dried wholemeal lasagne sheets
• 50g pecorino, finely grated
• Red vein sorrel leaves, to serve

Goat's milk bechamel

• 1L (4 cups) goat’s milk
• 1/2 onion
• 6 cloves
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 cup (75g) white spelt flour
• 1 tsp ground nutmeg
• 150g soft goat’s cheese, crumbled

• METHOD

  • 1
    Place onion, carrot, celery, garlic, basil stalks and parsley stalks in a food processor and whiz until finely chopped.
  • 2
    Heat oil in a saucepan over medium heat. Add carrot mixture and cook, stirring occasionally, for 10 minutes or until softened and starting to caramelise. Add tomato paste and cook, stirring, for 2 minutes or until ingredients start to catch on base of pan. Increase heat to high and add wine. Bring to the boil and cook for 4 minutes or until reduced by half.
  • 3
    Add mince and cook, breaking mince up with a wooden spoon, for 4-5 minutes or until browned. Add tomatoes and broth, and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until reduced by one-third. Stir through basil and parsley leaves. Set aside to cool slightly.
  • 4
    For the goat’s milk bechamel, place milk, onion and cloves in a saucepan over medium heat and bring to a simmer. Remove from heat and set aside for 10 minutes to infuse. Strain milk mixture through a sieve into a jug, discarding onion and cloves, and set aside.
  • 5
    Heat oil in a saucepan over medium heat. Add flour and cook, stirring, for 2-3 minutes or until a thick golden paste. Gradually add infused milk, 1 cup at a time, whisking constantly until smooth. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until thick and creamy. Stir through nutmeg and goat’s cheese. Season to taste and set aside to cool slightly.
  • 6
    Preheat oven to 180°C. Grease a 2.6L (10 1/2-cup) ovenproof dish.
  • 7
    To assemble lasagne, spread one-third meat sauce into the prepared dish, then cover with lasagne sheets, breaking sheets to fit if necessary. Spread over one-quarter bechamel, then another layer of lasagne sheets. Repeat layering process two more times, finishing with a final bechamel layer. Cover with a sheet of baking paper, then enclose dish in foil.
  • 8
    Bake for 1 hour or until bubbling and tender when pierced with a knife. Increase oven to 220°C. Remove foil and paper, and sprinkle with pecorino. Return to the top shelf of the oven and bake, uncovered, for 20-30 minutes or until top is golden and beginning to crisp at the edges.
  • 9
    Serve topped with red vein sorrel leaves.

PRAWN AND CHICKEN LETTUCE CUPS WITH SWEET CHILLI DRESSING

Excite your tastebuds with the spicy sweet chilli flavour of these prawn and lettuce cups.

INGREDIENTS

• 300g chicken mince
• 300g peeled prawns, deveined
• 1 tbs sunflower oil
• 3cm piece ginger, finely grated
• 1 lemongrass stalk (inner core only), finely chopped
• 1 red chilli, seeds removed, finely chopped
• 1 green chilli, seeds removed, finely chopped
• Finely grated zest and juice of 1 lime
• 2 tbs fish sauce
• 2 tbs light palm sugar, grated
• 2 kaffir lime leaves, finely shredded
• 1 tbs finely chopped coriander leaves
• 1 tbs finely chopped mint leaves
• 2 baby cos, leaves separated
• 2 tbs fried Asian shallots

Sweet chilli dressing

• 3 long red chillies, seeds removed, chopped
• 1 cup (250ml) rice vinegar
• 3/4 cup (165g) caster sugar
• 2 garlic cloves, roughly chopped

• METHOD

  • 1
    For the dressing, place chilli, rice vinegar, caster sugar and garlic in a food processor with 2 tsp salt. Whiz until smooth. Transfer to a saucepan and cook over medium-low heat, stirring occasionally, for 10 minutes or until thick. Set aside to cool.
  • 2
    Pulse chicken and prawns in a food processor until a coarse mince. Heat oil in a wok over high heat. Add prawn mixture, ginger, lemongrass, chilli, zest and juice, fish sauce and sugar. Stir-fry for 3-4 minutes until cooked. Stir through kaffir lime leaves and herbs. Serve in lettuce cups with fried shallots and sweet chilli dressing.

BOMBAY SLIDERS

Sliders or mini burgers are popping up on restaurant menus everywhere. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

INGREDIENTS

• 500g chicken mince
• 1/4 cup chopped coriander leaves, plus extra leaves to serve
• 1/4 cup finely chopped spring onion
• 1 teaspoon ground cumin
• 1 small red chilli, seeds removed, chopped
• 2cm piece ginger, grated
• 3/4 cup (225g) whole-egg mayonnaise
• 2 tablespoons mild curry powder
• 1 tablespoon tomato sauce (ketchup)
• 1 tablespoon thick Greek-style yoghurt
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 12 small brioche or mini burger buns (see note), split, toasted
• Mango chutney and micro salad leaves (optional), to serve

• METHOD

  • 1
    Place the chicken mince, coriander, spring onion, cumin, chilli, ginger, 1/4 cup (75g) mayonnaise and 1 1/2 tablespoons curry powder in a bowl. Mix well to combine and season, then shape into 12 small patties. Chill for 30 minutes to firm up.
  • 2
    Place the tomato sauce, yoghurt, garlic and remaining 2 teaspoons curry powder and 1/2 cup (150g) mayonnaise in a bowl. Season, then stir to combine. Set aside.
  • 3
    Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
  • 4
    To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

  • NOTES

    -

    You can order small brioche or mini burger buns from your baker.

HOT AND SOUR NOODLE SOUP WITH MINCED CHICKEN

Thai staple has the perfect balance of mild and tangy flavours.

INGREDIENTS

• 2 teaspoons sunflower oil
• 250g lean chicken mince
• 1 bunch broccolini, trimmed, cut on the diagonal
• 1L (4 cups) chicken stock
• 2 garlic cloves, thinly sliced
• 1 long red chilli, sliced on an angle
• 12 green king prawns, peeled (tails intact), deveined
• 2 tablespoons fish sauce
• 1 tablespoon caster sugar
• 2 tablespoons lime juice, plus wedges to serve
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 100g flat rice noodles
• 1 tablespoon chopped unsalted roasted peanuts
• Chilli powder, to serve

• METHOD

  • 1
    Heat oil in a frypan over medium-high heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.
  • 2
    Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.
  • 3
    Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.
  • 4
    Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.
  • 5
    Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.

CHICKEN BASIL STIR-FRY

Quicker than a trip to your local take-away, and a lot nicer, this is my fakeaway number one. It’s tasty, fast and easy. Friday nights sorted." -Tenina Holder.

INGREDIENTS

• 4 cloves of garlic, peeled
• 1 onion, peeled, halved

• 1 red chilli, de-seeded
• 20g extra virgin olive oil
• 1 tbsp corn flour
• 1 tsp white pepper
• 500g chicken mince
• 1 carrot, peeled, julienned
• 20g fish sauce
• 20g tamari
• 1 small zucchini, cut into chunks or 5 courgettes, split down the centre
• pinch pink salt flakes
• handful fresh basil leaves
• red chillies, sliced to garnish
• noodles of choice to serve

• METHOD

  • 1
    Place garlic, onion, chilli and olive oil into 
the Thermomix bowl and chop 5 sec/speed 5.
  • 2
    Saute 5 min/Varoma/speed 1.
  • 3
    Meanwhile break up the chicken mince with
 a spatula and stir through the corn flour and pepper so it is well combined. Set chicken aside.
  • 4
    Add carrot, fish sauce and tamari to the Thermomix bowl and cook 5 min/Varoma/Butterfly/Reverse/ speed 1.
  • 5
    Add zucchini and chicken, and cook 8-10 mins/ Varoma/Butterfly/Reverse/speed 1.
  • 6
    Season to taste, and garnish with fresh basil leaves.
  • 7
    Serve with noodles and extra sliced chillies if desired.