Annabel Langbein Cook Book

7/29/2019 Annabel Langbein Cook Book

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ANNABEL LANGBEIN


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Spicy Rub

This rub is marvellous on barbecued lamb or stirred into yoghurt

as a sauce, dip or dressing.

Prep time 5 mins Cook time 1 min Makes 1 cup

6 cloves garlic, crushed

finely grated zest of 2 lemons

3/4 cups lemon juice

2 fresh chillies, very finely chopped

3 tbsp minced or grated root ginger

1/2 cup olive oil

2 tbsp ground cumin

2 tsp ground turmeric

2 tsp paprika

2 cinnamon quills, roughly broken

2 tsp sugar2 tsp salt

1/2 tsp black pepper

Place the garlic, lemon zest and juice, chillies and ginger in a small bowl and mix to

combine.

Heat the oil in a frypan and fry the cumin, turmeric, paprika and cinnamon quills over a

medium heat for about 30 seconds to toast and release aromas. Don't let them burn.

Strawberry Lemon Puff

A lot of people are frightened by the thought of making choux pastry, but it's actually

pretty easy once you know how.

Prep time 15 mins Cook time 65 mins Serves 6-8


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1/2 cup water

4 tbsp butter (60g), diced

3/4 cup plain flour, sifted

1 dessertspoon sugar

1/2 tsp vanilla extract

2 large eggsTo garnish: 1/2 cup sliced almonds, icing sugar

Filling

2 cups cream, chilled

1 cup Lemon Curd

2 doz strawberries, sliced

Preheat oven to 200C/400F fan bake. Mark a 22cm (9 inch) circle on a piece of baking

paper and then draw a 18cm (7 inch) circle inside it to create a donut shape. Invert paper

onto a baking tray.

Place the water and butter in a medium pot and heat to a rolling boil. Once the butter is

fully melted, add the flour all at once and beat over the heat with a wooden spoon until

the mixture leaves the sides of the saucepan and starts to crust a little on the base of the

pan. This should take about 1 minute.

Remove from the heat and transfer the batter to a cake mixer or large mixing bowl. Add

sugar and vanilla and beat for 20 seconds before beating in the eggs one at a time. The

mixture should be thick enough to drop from the spoon in clumps, rather than falling

freely.

Spread the batter between the lines on your baking paper spreading to form a ring. Run

a fork over the mixture (the puff will split while cooking and this encourages it to split

along the top rather than at the sides), then sprinkle with sliced almonds. Bake at

200C/400F for 12 minutes then reduce the heat to 180C/350F and cook for a further 15-

20 minutes until the puff looks golden and feels firm when tapped. Turn off the oven,

but leave the puff to sit inside for another 15 minutes.

Remove from the oven and transfer to a rack. When it has cooled a little, split

horizontally using a serrated knife.

Assemble the puff about 30 minutes before serving. Whip the cream until it forms softpeaks then loosely fold in the lemon curd. Spread the lemon cream mixture over the

base of the cooled ring and scatter with sliced strawberries. Replace the pastry lid and

dust liberally with sifted icing sugar. Serve in wedges.


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Pear and Walnut Salad

Peppery watercress, creamy haloumi cheese and sweet pear

harmonise beautifully in this lovely salad. It's great as a first course or a light lunch.

Prep time 15 mins Cook time 10 mins Serves 6 as a starter

4 tbsp olive oil

1 cup fresh walnut pieces2 just ripe pears

juice of 1/2 lemon

250g haloumi, thinly sliced

6 handfuls (140g) fresh watercress sprigs or baby spinach leaves

Optional: 2 avocados, cut into chunks

Heat 3 tbsp of the olive oil in a frypan and fry the walnuts over a medium heat until they

are lightly browned, about 2-3 minutes. Leave to cool in the pan.

Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl

and toss gently with the lemon juice.

Heat the remaining 1 tbsp of olive oil in a frypan over a high heat. Fry the haloumi

slices until they are golden on both sides.

Place the watercress or spinach in a large mixing bowl. Add the pears and their juices,

the walnuts and their oil, the fried haloumi and the avocado, if using. Toss gently to

combine. Transfer to a serving bowl or individual plates to serve.

The Ultimate Chocolate Cake

This is the cake that will make you a star. It will become your secret weapon for dinner

parties and special occasions and you'll never look at another chocolate cake recipeagain.


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Prep time 5 mins Cook time 1 hour Serves 12-16

3 cups self-raising flour

2 cups sugar 1 1/2 tsp vanilla extract

3/4 cup premium quality cocoa powder

2 tsp baking soda, sifted to remove lumps200g/7oz butter, softened 1 cup / 8 fl oz milk or unsweetened yoghurt

3 large eggs 1 cup boiling hot coffee

To ice: 1 recipe Chocolate Ganache To garnish: fresh raspberries

Heat the oven to 160C/325F. Grease the sides and line the base of a 30cm (12 inch)

round cake tin or 2 x 20cm (8 inch) round cake tins with baking paper.

Place all ingredients except ganache in a bowl or food processor and mix or blitz until

just combined and butter is fully incorporated.

Pour mixture into the prepared tin/tins and smooth the top. Bake for 1 hour or until a

skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in

the tin. If you're not using it at once, it will keep fresh for about a week in a sealed

container in the fridge. You can also freeze it uniced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top

with fresh raspberries and serve.

Chocolate Ganache

500ml cream

500g best quality dark chocolate (70% cocoa solids), roughly chopped

Pour the cream into a medium pot and heat it until it is very hot, and almost but not

boiling. You'll know it's ready when bubbles start to form around the edge of the pot.

Remove from the heat and add the chopped chocolate. Stand for 2 minutes, then stir

until the chocolate is fully melted into the cream.

Whisk the mixture until it is smooth and glossy. Makes approx 4 cups.

Twice Baked Whitebait Souffls


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This double baking technique is an exception to the rule that souffls must be served at

once. Prep time 15 mins

Cook time about 20 mins for first baking + 5-7 mins for second stage Serves 6-8

50g butter, plus extra to butter ramekins or cups

1/2 cup flour1 3/4 cups milk

pinch freshly ground nutmeg

1 tsp salt

a generous shake of white pepper

4 tbsp lemon juice

5 egg yolks

1 cup whitebait (or 1 cup smoked salmon, finely chopped)

finely zested rind of 1 lemon

Optional: 2 tbsp soft herbs (chervil, basil or parsley), finely chopped

5 egg whites

To finish: 6 tbsp cream To serve: lemon wedges

Preheat the oven to 180C/350F, then generously butter 6-8 1 cup ramekins and chill.

In a medium saucepan, melt the butter until sizzling but not browned. Stir in the flour

and cook, stirring, for about 2 minutes until it forms a smooth paste. Whisk in the milk,

nutmeg, salt and pepper and zest and bring back to a boil, stirring constantly, until the

sauce thickens (it will be very thick).

Add lemon juice and whisk until smooth. Remove from heat and beat in the egg yolks

one at a time.

Fold through the whitebait and herbs, if using. Taste for seasoning - the mixture should

taste highly

seasoned.

Place egg whites in a clean, dry bowl and beat until they form soft peaks. Add one

quarter of the egg whites to the whitebait mixture and stir until well mixed. Then fold

remaining egg whites gently through.

Fill the buttered ramekins to just below the top, then run your thumb around the inside

edge of the dishes so the souffls puff evenly. Set the ramekins in a deep roasting dish

and pour boiling water around them until it comes about half way up the sides of the

dishes. This will help the souffls cook slowly and evenly. Bake until the souffls arelightly puffed, browned and just set in the centre - about 15-20 minutes. The souffls

can be prepared ahead to this point.

If serving right away, remove the souffls from the oven and turn up the heat to

220C/425F.

Remove souffls from the water bath and pour 1 tbsp of cream over each. Place on a

tray, return to the oven and cook until they are risen, crusty and golden - about 5-7

minutes.

If making the souffls in advance, remove from the water bath and leave to cool, thencover and refrigerate. When you're ready to serve them, heat the oven to 220C/425F.


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Run your thumb around the upper edge of each ramekin again to make sure the mixture

rises evenly. Pour 1 tbsp of cream over each souffl and leave to sit for 10 minutes to

reach room temperature. Place on a tray and bake until puffed, around 5-7 minutes.

Harvest Tomato Sauce

Harvest Sauce

This incredibly useful sauce is great tossed through pasta, as a base for soup, added to

casseroles and pan sauces, and spread onto bread with cheese for a simple lunch snack.

Prep time 15 mins Cook time 2 hours Makes about 3 cups

1.5kg tomatoes, cored and cut into wedges

2 red capsicums, deseeded and cut into eighths

1 large onion, cut into thin wedges

4 cloves garlic, peeled1 tsp chopped rosemary leaves

Optional: 1 small chilli, seeded and chopped

1/4 cup tomato paste

2 tbsp sugar

2 tbsp olive oil

1 tsp salt

freshly ground black pepper

Preheat your oven to 160C/320F.

Prepare all the vegetables and place in a large roasting dish or two lined with baking

paper. The vegetables need to be in a single layer so they roast and caramelise rather

than stew.

Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the

tomato paste, sugar, olive oil, salt and black pepper. Spoon this mixture over the sliced

vegetables and stir through to coat evenly.

Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a

little.


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Allow the sauce to cool and pure in a food processor or blender. The sauce will keep in

the fridge for up to a week or can be frozen. Alternatively, bring the pured sauce to a

boil and while very hot pour into sterilised jars and seal immediately. Sealed jars will

keep for months in the pantry.

Potato Gratin with Gruyere and Garlic

Potato Gratin

Every cook has their own way of making this classic dish and usually it involves lots of

careful layering. I have my own 'free range' method, where you simply toss everything

together.

Prep time 10 mins Cook time 1-1 1/4 hours Serves 6-8

10 large potatoes (2kg), peeled and sliced 1-1.5cm thick

4 cloves garlic, finely sliced

100g gruyere or cheddar cheese, coarsely grated1-1 1/2cups cream

2 tsp salt (more if using flaky salt)

ground black pepper

Preheat oven to 200C/400F.

Grease the base and sides of a 25cm x 30 cm/10in x 12in shallow baking dish. Place

sliced potatoes with garlic, cheese, cream, salt and pepper in the baking dish.

Toss to combine, making sure each potato slice is coated with cream. Spread mixture

evenly in the dish. Bake until potatoes are tender and golden, about 1- 1 1/4 hours.

Espresso Hazelnut Ripple


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This is one of the most wonderfully indulgent treats I've ever created for after dinner.

Prep time 15 mins + chilling Cook time 15 mins (roasting the nuts) Serves 10-12

1 1/4 cups shelled hazelnuts or other nuts

375g white chocolate375g best quality dark chocolate (eg Callebaut or Valrhona)

2 tsp finely ground espresso coffee beans

Line a shallow baking tray or roasting dish measuring at least 25 x 35cm (10 x 14

inches) with baking paper.

Roast the hazelnuts at 180C/350C for 12-15 minutes until they smell aromatic. Cool and

then rub off the loose skins in a clean tea towel (don't worry about doing a perfect job -

they don't need to be fully skinned).

Place the white chocolate in a double boiler or microwave proof bowl and cook until

melted , about 2 minutes, stirring after 1 minute and then after every 30 seconds until it

is melted and smooth.

Melt the dark chocolate in a separate bowl, using the same method. It tends to take a

little longer.

Mix most of the roasted hazelnuts into the melted white chocolate. Roughly mark 5 long

rows on the baking paper. Spoon the white chocolate mix into the 2nd and 4th rows,

spreading it out to fill the rows evenly. Sprinkle extra nuts where needed.

Mix the ground coffee into the dark chocolate. Spoon this mixture into the other 3 rows

and spread it out evenly. Pull a knife across the rows 3 or 4 times each way to create

swirls.

Chill until set and then break into chunks. Serve on a platter or accompany with fresh

berries.


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Vegetable Pakoras

I like to make these tasty snacks using beer as a raising

agent instead of the traditional soda.

Prep time 5 mins + standing Cook time 3-5 mins per batch Makes approx 30 Serves 6-

8

2 cups chickpea or plain flour

2 tsp ground cumin

2 tsp coriander seeds or mustard seeds

1 tsp fennel seeds, roughly ground or chopped

2 tsp curry powder

2 cups beer

1/2 cup chopped fresh coriander

1 1/2 tsp salt

ground black pepper

Optional: 1/4 tsp baking soda

3 packed cups finely chopped or grated vegetables (eg carrot, broccoli, peas, pumpkin

or kohlrabi)

Optional: 1/4 tsp baking soda

For frying: neutral oil (eg grapeseed or rice bran)

Combine chickpea flour with cumin, coriander, fennel, curry powder and beer to form a

smooth batter.

Mix in the coriander, salt and pepper, baking soda, if using, and vegetables. Stand for 5minutes.

Heat 3-4cm (1 1/2 inches) of oil in a deep frypan and fry small spoonfuls of the pakora

mixture - in batches of 3-5 at a time - for about 3 minutes until golden and cooked

through.

Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and

place them on paper towels to drain.

Serve at once, accompanied by raita, tamarind sauce or chutney, or prepare ahead and

reheat in a 200C/400F oven for 5 minutes before serving.


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Tea Smoked Salmon

You can use this method to smoke all kinds of things - mussels, tomatoes, garlic or even

smoking salt.

Prep time 15 mins + 10 mins standing time

Cook time 20 mins + 30 mins standing time

Serves 6-8

1 side of salmon (or trout), skin on

2 tbsp scotch whiskey (or water)

1 tbsp brown sugar

1 tsp salt

To smoke: 3 tsp tealeaves (or 2 tbsp untreated sawdust), 1 tsp sugar

Mix scotch whiskey (or water), sugar and salt into a paste. Rub the mixture over theflesh side of the fish and leave to stand for 10 minutes before smoking (or up to 2 hours

in the fridge, flesh side down in the whiskey mixture).

Line the base of a wok or roasting dish with enough foil to reach 3-4 cm above the top

edge of the wok or dish. Flatten the foil firmly on the base and sides of the wok.

Sprinkle the tealeaves (or sawdust) and sugar over the foil. Position an oiled rack above

the tealeaves and place the fish skin side down on the rack. Make sure there is enough

room above the fish for the air to circulate and smoke the fish thoroughly.

Cover the wok or roasting dish tightly with a lid and fold the overhanging foil in and

around the edge of the lid to seal. Place the wok or dish on the stove top over a high

heat for 4-6 minutes (by this stage the mixture should be smoking vigorously), then

reduce to a low heat and cook for a further 12 minutes. Turn off the heat but keep the lid

closed for another 15 minutes so the fish absorbs the smoky flavours while it cools.

Before serving, remove the pin bones from the cooked salmon with a clean pair of

tweezers or small pliers. Grasp one bone at a time and pull out in the direction the bone

is lying.


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Braised Oxtails with Star Anise

This is one of those wonderful meals that require very little

preparation and cook slowly until the meat is meltingly tender after a couple of hours.

Prep time 10 mins Cook time 3 hours Serves 6

18-22 pieces of oxtails or beef shin, about 2-2.4kg

salt and ground black pepper

2 cups tomato juice

2 cups water

1 tbsp brown sugar

2 tbsp rice wine vinegar

1/3 cup soy sauce

4 whole star anise

4 dried chillies

2 thumbs fresh ginger, thinly sliced (18 slices)

rind of 1/2 orange,, removed with a potato peeler1 whole head garlic, cloves peeled, halved and ends trimmed

To garnish: thin slices of deep-fried leek or onion, as topping

Pre-heat your oven to 220C/425F and line a large roasting dish with baking paper for

easy clean up. Season the oxtails with salt and pepper and arrange in a single layer in

the roasting dish. Roast for 30 minutes until well browned.

Remove oxtails from the roasting dish, discard fat and place oxtails into a lidded

casserole dish. In a separate bowl, mix together the tomato juice, water, sugar, vinegar

and soy sauce, stirring to combine. Scatter over the star anise, chillies, sliced ginger,

orange rind which has been carefully removed with a potato peeler so there is no pith,and garlic cloves.

Pour the liquid over the browned meat, cover with a piece of baking paper to stop any

exposed meat from drying out and cover the dish with a tight fitting lid. Turn the oven

down to 180C/350F and cook for 2 1/2 hours until the meat is very tender. This dish can

be cooked a day or two ahead, in which case bake for 2 hours then reheat for 40 minutes

at 180C/350F.


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Caramelised Onions

These are useful for all manner of things, so worth making in large quantities.

Prep time 5 mins Cook time 45 minutes Makes 3 1/2 cups

6 red onions, peeled and cut into thin wedges

1 1/2 cups water

1/3 cup brown sugar

1/3 cup balsamic vinegar

2 tbsp oil

1 tsp salt and few grinds black pepper

Place all the ingredients into a large pot and bring to the boil. Reduce heat and simmer

gently, stirring now and then, for about 40-45 minutes until the liquid has all but

evaporated and the onions are very soft.

Remove from the heat and cool before storing in the fridge in a covered container. Serve

at room temperature or reheat in a small pan.

Pears in Verjuice

Verjuice

You can buy commercially-produced Verjuice, but with very little effort you can create

your own. Prep time 10 mins Makes 3 cups

1.6kg grapes (unripe)


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Pure the grapes in a food processor. Press the pulp through a strainer lined with 4-5

layers of fine muslin to remove the skins and seeds. Pour the juice into a jug or bottle

and refrigerate for use within 12 hours or freeze for later use.

Pears in Verjuice

As the pears poach they absorb the tart flavour of the Verjuice and this is perfectly

offset by the sweetness of the honey and the spiciness of the cinnamon.

Prep time 15 mins Cook time 30 mins Serves 6

6 just-ripe pears 3 cups (750ml) Verjuice (see above)

1/4 cup honey 1 cinnamon quill

Peel the pears, leaving them whole with their stalks intact. Choose a saucepan that will

snugly fit the pears sitting upright in a single layer Take a fine slice off the bottom of

each pear to enable them to stand for serving. Put to one side.

Place Verjuice, honey and cinnamon quill into a pot and bring to a simmer, stirring once

or twice. Add the pears and poach for 30 minutes, turning occasionally.

Remove the pears from the pot and reduce the sauce by two thirds. Serve the pears

drizzled with sauce. They will keep for over a week in the fridge.

Sesame Lavosh

Lavosh is a thin, crunchy Middle Eastern bread that's delicious served as a pre-dinnernibble.

Prep time 5 mins Cook time 15-20 mins Makes approx 40

1 cup plain flour

1/3 cup wholemeal flour

2 tbsp each black and white sesame seeds (or 4 tbsp just one kind)

1 tbsp finely chopped fresh oregano or 1 tsp dried oregano

1 tsp salt

1/4 cup olive oil

1 tsp sesame oil


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1/2 cup water

To finish: olive oil and flaky sea salt

Preheat oven to 165C/325F.

In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oilsand water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as

possible. Each quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches). Cut

each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need

to be virtually see-through.

Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle

lightly with flaky salt. Bake until they are crisp and pale golden, about 15-18 minutes.

Allow to cool fully before storing in an airtight container.

Crunchy Home Made Fries

These moreish oven fries use just a skerrick of oil, making

them a healthy adaptation of the traditional deep fried recipe.

Prep time: 15 mins Cook time 1 hour Serves 6-8

8 medium-large (130-150g each) potatoes1/4 cup flour

3 tbsp olive oil

1 tsp flaky salt

ground black pepper

Preheat your oven to 200C/400F fan bake. Line a large, shallow roasting dish with

baking paper to allow for easy clean up.

Peel the potatoes and cut them into chunky chips or wedges. Transfer them to the

prepared dish, sprinkle them with the flour and toss to evenly combine.

Drizzle the potatoes with oil and toss to coat. Spread out into a single layer in the dish

and season with salt and pepper. Roast for about 1 hour until golden and crisp.


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Pistachio and Berry Ice Cream

My mother made this ice cream throughout my childhood. I call it

three bowl ice cream, as you use separate bowls to create three mixtures which then

combine to form the ice cream.

Prep time 20 mins + at least 4 hours freezing time Serves 8-10

FOR THE FLAVOURING

1 cup currants

1/4 cup rum, amaretto or other liqueur or fruit juice

1 cup glace pineapple, apricots or paw paw, very finely chopped

finely grated zest of 1 lemon

1 cup unsalted pistachio nuts

1 cup fresh or frozen raspberries

ICE CREAM BASE

3 eggs

10 tbsp caster sugar, divided in half

2 tbsp boiling water

2 cups cream, chilled

First line two 30 cm (12 inch) loaf tins or one 2.5 litre (80 fl oz) container with baking

paper.

Start by preparing the pistachio flavouring. Put the currants in a medium bowl and pour

over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15

minutes or microwave the mixture for 1 minute. The alcohol helps give the ice cream asoft texture, but the more you use the softer the mixture will be, so don't overdo it. Stir

in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve

the berries to add at the very end.

To make the ice cream base, begin by separating the eggs. Place the egg whites in one

bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites.

Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the

mixture until it forms stiff peaks. This will take about 6-7 minutes.

Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of castersugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks


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are pale, thick and ribbony. You will know they are ready when they hold a figure of

eight.

In the third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do add

a bit more cold cream and beat again.

Gently add the egg yolks, cream and pistachio mixture to the beaten egg whites. Fold

together using a large flat spoon, adding the raspberries right at the end and reserving a

few berries for a garnish. Pour the mixture into the prepared tins or container.

Freeze for at least 4 hours, or preferably overnight, until set. If you're freezing it for

longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice

cream out of the tin, cut it into slices and garnish with fresh raspberries.

Chilli Lime Salt

This simple flavoured salt adds zing to fish, chicken, beef or vegetable dishes.

Prep time 5 mins Makes 1/2 cup

1 large fresh red chilli

1/2 cup flaky sea salt

finely grated zest of 2 limes

Slice chilli into tiny pieces. Put it in a mortar and pestle or food processor with the sea

salt and lime zest and pound or blitz to form a fine crumb. If you want to store the salt

for later use, dry it out in the oven at 150C/300F for 30 minutes.


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Silverbeet, Feta and Pinenut Roll

Silverbeet is the easiest thing to grow and superbly nutritious. I love it combined with

pinenuts and cheeses in this delicious pie.


250g silverbeet or spinach

2 tbsp butter

1 large onion, finely chopped

1 cup ricotta

3/4 cup feta, crumbled

1/2 cup grated parmesan1/4 cup chopped coriander

1/2 tsp ground nutmeg

finely grated zest of 1/2 lemon

1/3 cup pinenuts, toasted

1/2 tsp salt

ground black pepper

1 egg, lightly beaten

8 sheets filo pastry

melted butter or oil spray

Preheat your oven to 180C/350F. Trim half of the white stalks from the silverbeet anddiscard them. Wash, dry and chop the leaves.

Heat the butter in a medium pot and cook the onion over a low heat until it is soft but

not browned. This should take about 5 minutes. Add the silverbeet and cook until the

water from the leaves evaporates, leaving the pan dry. Removing the moisture from the

silverbeet in this way helps stop the pie going soggy.

Remove the pot from the heat and mix in the ricotta, feta, parmesan, coriander, nutmeg,

lemon zest and pinenuts. Season to taste with salt and pepper. Stir in the egg.

Place a sheet of filo on the bench. Brush it with melted butter or spray it liberally withoil. Place a second sheet on top and brush it with butter or spray it with oil. Repeat to


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form a stack of pastry 8 sheets thick. The filo dries out quickly so you will need to work

fast. Cover the unused filo with a damp tea towel while you work.

Form the silverbeet mixture into a sausage shape along the nearest edge of the pastry,

leaving a 3cm/1 1/4 inch border at each end.

Turn in the sides of the pastry like an envelope and roll it up gently to fully enclose the

filling, forming a log shape. Transfer the log to a baking tray, brush the top with butter

and bake until it is golden and crisp. This should take about 40 minutes.

Bean and Peanut Salad

I love to serve these wide, flat rice stick noodles in a bright green bowl with peanuts,

beans and a sesame dressing.


300g green beans, stalk ends trimmed

250g rice sticks

1/2 cup peanuts, roasted then roughly chopped

3 tbsp roughly chopped coriander

1 tbsp sesame seeds, toasted

2 cups bean sprouts

1/2 tsp salt

ground black pepper

For the dressing: 1 tbsp sesame oil

2 tbsp neutral oil (eg grapeseed)

1 tsp fish sauceTo garnish: lime wedges

Cut the beans in half and boil them in salted water for 3 minutes. Refresh in cold water

to stop them cooking and retain their crunch and bright green colour.

Drop the rice sticks into a large pot of boiling water. Remove the pot from the heat and

allow to stand and cool for 10 minutes or longer.

Drain the noodles then rinse in cold water. Put the beans and cooked noodles in a large

serving bowl with the roasted peanuts, coriander, sesame seeds and bean sprouts.

Make the dressing by putting the sesame oil, neutral oil and fish sauce in a jar and


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shaking to combine.

Toss the dressing through the noodles and season to taste with salt and pepper.

Serve as a salad at room temperature or toss in a hot pan for 2-3 minutes for a stir fry

side dish to serve with meats. Garnish with lime wedges.

Chilli Jam

This amazingly flavoursome sweet chilli sauce is a super-useful fridge fixing and a jar

makes a great gift.

Prep time 10 mins Cook time 20 mins Makes 1 jar (2 cups)

1 head garlic, cloves peeled

6-8 long red chillies (eg Cayenne or Serrano), stems removed and flesh roughly

chopped, seeds left in

3 big thumbs (100g) fresh ginger, peeled and roughly chopped

Optional: 2 double kaffir lime leaves, deveined

2 1/2 cups caster sugar

6 tbsp water

finely grated zest of 4 limes

1/2 cup rice vinegar

3 tbsp Asian fish sauce (nam pla)

1 tbsp soy sauce

Sterilise some screw top jars and their metal lids.

Pure the garlic, chillies, ginger and kaffir leaves, if using, to a coarse paste. Place the

paste in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy

sauce.

Stir the mixture over a medium heat until the sugar dissolves, then boil it for about 10

minutes until it is reduced by a third. It will bubble up like jam.

Spoon the hot jam into the sterilised jars until it is filled to within 3mm of the top.Carefully cover with boiling water until the jars overflow and seal with the screw lids.


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Honey Vanilla Panna Cotta

Buttermilk is a low-fat alternative to the cream that is usually

used in panna cotta, but you can use cream, or half cream and half milk.

Prep time 20 mins Cook time 5 mins + 3 hours chilling time Makes 6-8

2 cups cream, divided in half

1 vanilla pod, split lengthwise, or 2 tsp vanilla extract

1/2 cup honey 1/2 cup sugar 4 tbsp cold water

4 tsp (2 sachets) unflavoured gelatine

2 cups buttermilk

To serve: Sunshine Fruit Topping (see below)

Place 1 cup of the cream in a saucepan with the vanilla pod, honey and sugar and heat,

stirring, until the sugar has fully dissolved. Simmer for 1 minute.

Remove the pot from the heat and lift out the vanilla pod. Split the vanilla pod open and

scrape out the seeds. Add the seeds back into the cream mixture and whisk to combine

(rinse the leftover pod and store it in your sugar container - it will add a nice flavour to

the sugar).

Place the cold water in a small bowl and sprinkle the gelatine over the top, stirring until

it is fully absorbed. Add the soaked gelatine to the hot cream, stirring until it is fully

dissolved. You will know when it is dissolved because there will be no visible granules.

Cool the mixture for 15-20 minutes, stirring often (it needs to be cool before the

buttermilk is added or it will split). Lightly whip the remaining cup of cream and stir it

into the cooled mixture, then whisk in the buttermilk until the mixture is smooth.

Divide the mixture between 6-8 serving glasses. Cover and refrigerate until set. This

should take about 3-4 hours or up to 24 hours. To serve, divide Sunshine Fruit Topping

over the top of the set panna cottas. Serve chilled.

Sunshine Fruit Topping

Wash, peel and finely dice 3 peaches. Mix with the pulp of 4 passionfruit and 1 tbspliquid honey


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Roasted Pepper Pesto

You can make pesto with all sorts of vegetables or herbs, but I like this red pepper

variation because the paprika gives it a wonderful smoky flavour. Make it in late

summer when peppers (also known as bell peppers or capsicum) are in season.

Prep time 20 mins

Cook time 25 mins plus 20 mins cooling

Makes 2 cups

6 red peppers

1/4 cup olive oil


1 tsp paprika (plain not smoked)1 tsp smoked paprika

1/4 cup almonds, roasted

1/4 cup fresh coriander, chopped


Rinse the peppers and pat dry. Place them on a baking tray and roast at 240C/475F for

about 15-20 minutes until the skin is blistered and blackened. Remove the peppers from

the oven and cover them with a towel or put them in a plastic bag to sweat. This will

make it much easier to remove the skins later. Set aside to cool for about 20 minutes.

While the peppers cool, heat the oil in a small pan and sizzle the garlic and paprika for afew seconds. This helps bring out their flavour. Place this mixture in the food processor

or blender.

Remove the skins and seeds from the peppers, saving the juices if you can. Place the

flesh and any reserved juices in the food processor or blender with the garlic and

paprika mixture.

Add the almonds and coriander. Season to taste with salt and pepper and pure until

smooth.


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Lamb Racks with Salsa Verde

Lamb racks are not cheap to buy, so my aim with this recipe is to take all the risk out of

cooking them. The most important thing to remember here is that your oven needs to be

really hot before the lamb racks go in. It's also important to rest the meat for almost as

long as you roast it. Covering it with tin foil and tea towels keeps it warm before

carving.

Prep time 20 mins + marinading

Cook time 15-20 mins

Serves 6

3 lamb racks, trimmed, or 6 lamb back straps or 3-4 lamb rumps

4 tbsp Salsa Verde

flaky salt and ground black pepper

Rub the lamb all over with Salsa Verde and season with pepper and salt. Cover and

stand for at least 30 minutes, or refrigerate for up to 12 hours. If you do put the lamb in

the fridge, take it out 30 minutes before cooking so it can reach room temperature

before going into the oven.

Preheat the oven to 230C/450F. Transfer the lamb to an oven tray or heavy cast iron

dish and roast for 16-20 minutes or until it is done to your preference. Remove the dish

from the oven, cover it with tinfoil and then place a couple of clean cloths over the top

to keep it warm while it rests for 10-15 minutes.

Slice between the bones to separate the lamb into cutlets and serve accompanied by

more Salsa Verde.


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Salsa Verde

Most cooks have their own twist on this classic recipe. I prefer not to include mint

because I find the flavour too dominant, but I do like to add the yolk of a boiled egg

because it adds depth to the flavour.

Prep time 5 mins

Cook time 8 mins

Makes 2 cups

1 1/2 cups (2 big handfuls) parsley leaves, de-stemmed

1 handful (about 40) chives, chopped

1 cup olive oil 1/4 cup capers 3 cloves garlic 4 tbsp lemon juice

2 tsp Dijon mustard ground black pepper1/4 small red onion, chopped 1 small tin (8-10) anchovies, drained

yolk of one hard boiled egg

Pure all the ingredients in a food processor until smooth. Salsa Verde keeps in a

covered jar in the fridge for about a week or it can be frozen.

Bacon and Egg Pie

If you're looking for love, you have to make this pie! On the strength of this pie, my

husband proposed to me - it really is that good. It's perfect for a picnic or weekendlunch.


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Prep time 10 mins Cook time 45-55 mins Serves 6-8

3 sheets (450g) ready-rolled savoury shortcrust pastry

250g streaky bacon, cut into 2cm pieces

2 medium potatoes, peeled, cooked and thinly sliced

3 tbsp soft herbs (eg parsley, basil, chives or spring onion tops), chopped14 eggs 3/4 cup milk 1 tsp salt ground black pepper

Preheat oven to 200C/400F. Place a flat baking tray in the oven to heat - the pie will sit

on this, and the heat will help it to crisp.

Cut a piece of baking paper to fit a 40 x 30cm (16 x 12 inch) baking dish or roasting

pan. It should cover the base and reach about 3-4cm (1-1 inches) up the sides.

Remove the baking paper from the baking dish or roasting pan and lay it flat on your

bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets bypressing them together firmly with a small overlap. Roll out the pastry to thinly cover

the paper. Lift the paper with the pastry and lay into the baking dish or roasting pan,

covering the base and 3-4cm (1 1/4-1 1/2 inches) up the sides.

Sprinkle the bacon over the pastry. Top with the slices of potato and sprinkle with the

herbs. Break 8 whole eggs over the top.

In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper.

Pour this evenly over the whole eggs.

Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange

the strips in a lattice pattern on top of the pie, trimming off any excess.

Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until

the pastry is starting to puff and turn golden. Reduce the heat to 180C/350F and bake

until the pastry is golden and cooked through on the base (this should take a further 35-

40 minutes).

Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a

covered container in the fridge for 2-3 days.

Tropical Marshmallows

This recipe calls for an electric mixer and a candy thermometer. But

it is remarkably easy and delivers a real wow factor.


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Prep time 15 mins Cook time 25 mins + 3 hours standing time Makes 28 pieces

1 1/2 cups coarse thread coconut

1/2 cup icing sugar

2 tbsp cornflour

1/2 cup orange juice (2 large oranges)1/4 cup fresh lime juice (2 large limes)

6 tsp powdered gelatine (2 x 10gm sachets)

2 cups caster sugar

1 cup water

2 egg whites, at room temperature

pinch of salt

For dusting: 1 1/2 cups coarse thread coconut, mixed with 1/2 cup icing sugar and 2

tbsp cornflour

Combine coconut thread, icing sugar and cornflour. Lightly grease a shallow 35 x22cm/14 x 9 inch dish with neutral oil and spread half of the combined coconut sugar

mixture evenly across the base.

Place the orange and lime juices in a small bowl, sprinkle the gelatine over the top and

set aside. Place caster sugar and water in a saucepan (ideally one with a pouring spout)

and cook over a low heat, stirring, until the sugar dissolves. Increase the heat to medium

and boil until the syrup reaches 125C/250F on a sugar thermometer, about 15 minutes.

While the syrup is boiling, place the egg whites and salt in a clean, grease-free bowl and

whisk with an electric mixer until frothy.

As soon as the sugar syrup reaches the correct temperature, remove it from the heat, add

the citrus gelatine mixture and stir until the gelatine dissolves (it bubbles up a bit when

first added). Gradually add the hot citrus gelatine syrup to the whisked egg whites,

whisking continuously on medium speed until the mixture has doubled in size. Keep

beating at a lower speed until the bowl feels just warm to the touch, about 8-10 minutes.

Pour into the prepared dish and spread evenly with a lightly oiled spatula.

Dust the top liberally with the other half of the coconut sugar mixture. Stand at room

temperature until firm (about 3 hours). Using a sharp, hot, dry knife, cut the

marshmallow into 6 or 7 strips across the width, and then slice lengthwise into 4. Roll inany loose coconut sugar to coat.

If you're not using the marshmallows at once, transfer to a storage container, sprinkling

with leftover coconut icing sugar and separating the layers with sheets of waxed paper.

They will keep in a sealed container at room temperature for 2-3 weeks. These

marshmallows are divine toasted - skewer them with wooden chopsticks and grill them

over the embers of a fire, or use a blow torch to caramelise them.


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Almond Butter

Prep time:10 mins + cooling Cook time: 15 mins Makes: 2 cups

300g raw almonds or cashews

cup neutral oil, eg grapeseed

tsp salt

Place almonds in a baking dish and mix through cup oil. Spread out evenly in dishand sprinkle with salt. Roast until golden and aromatic, about 12-15 minutes. Remove

nuts from tray and allow to cool, about 30 minutes.

Place cooled nuts in the bowl of a food processor and blend in bursts until they form a

fine crumb. Slowly add an extra cup oil and continue blending to form a smoothish

butter with a spreadable consistencydo not blend too finely. Serve with lightly cooked

cauliflower, celery and fennel.

Store butter in a sealed jar in a cool place; it will keep for a couple of months.

Almond Praline

Prep time: 10 mins Cook time: 2-3 mins Makes: 2 cups

1 cup caster (superfine) sugar

2 tbsp water

75g sliced almonds (or other nuts)

Line a shallow baking tray with baking parchment or grease with oil. Place sugar and water in a

saucepan over low heat. Stir just until sugar has dissolved. Bring to the boil without stirring,

brushing down sides of pot with water to prevent crystals forming.

Cook 2-3 minutes or until syrup turns a rich gold. Add nuts and pour at once into lined tray,

tilting to spread out thinly. Cool then crush or break into shards. Store in an airtight container.


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Aaron McLean, NZ Life & Leisure

Annabels Christmas CakePrep time: 20 mins Cook time: 1-3 hours Makes: 1 large or 4 small cakes

300g dried pitted dates, chopped, divided - 250ml water

2 tbsp golden syrup - tsp baking soda 300g glace red cherries - 160g dried papaya or mango chunks

160g dried pineapple rounds, quartered

160g dried figs, quartered

125g dried cranberries

125ml whiskey - 150g brazil nuts

230g whole almonds - 3 eggs

220g brown sugar

1 tsp vanilla essence - 1 tsp almond essence

200g high grade flour, sifted

tsp baking powder

1 tbsp cinnamon 1 tsp ground cloves - tsp salt

Place dates in a pot with water, golden syrup and baking soda. Bring to a simmer. Cook

until dates are mushy and liquid has been absorbed, about 5 minutes. Remove from heat

and allow to cool. While dates cool place all other dried fruits in a microwave bowl with

whiskey. Cover and cook on 50% power for 10 minutes. Stir well and mix in the nuts.

Preheat oven to 130C. Line tins with baking paper (I use recycled 450g tuna cans for

small cakes). In a large mixing bowl whisk together eggs, brown sugar and essences to

combine. Stir in date and fruit mixture. Add flour, baking powder, spices and salt. Stir

until evenly combined (there is very little batter).

Spoon mixture (which will be very thick) into prepared tin/tins, pressing firmly with the

back of the spoon. Bake until top of cake feels firm; 1 hours for small cakes and about

2-3 hours for one very large cake. Stand for 10 minutes, then turn out and brush with a

little extra whiskey or brandy while hot. Wrap a clean cloth around the cake to prevent

it drying out before storing in an airtight container. Cut with a hot knifeParte inferior do

formulrio


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Apricot & Whisky Glazed HamPrep time: 20 mins Cook time: 50-60 mins Makes: 1 large ham

1 whole cooked leg ham, bone in or out

small handful whole cloves

300ml jar apricot jam

cup whisky or brandy

1 tbsp seed mustard (optional)

Cut around the shank of the ham with a sharp knife. Using your thumb, in a pushing motion

work the skin away from the thin layer of fat underneath work slowly so as not to rip through

the fat. Lightly cut a criss-cross pattern all over the surface of the fat. (Dont cut too deep or it

will split open during cooking). Push a whole clove into the centre of each diamond cut. Heat

oven to 180C.

Mix apricot jam with the whisky and mustard. Place ham in a large baking dish and spread over

the glaze. Bake for 50-60 minutes, brushing with glaze from the bottom of the roasting pan

every 10 or so minutes. Best served at room temperature.

Aaron McLean

Asian PestoPrep time: 5 mins Cook time: Nil Makes: 1 cup

big bunch of landcress or watercress whole coriander plant


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2 cloves garlic, peeled

2 small chillies, stems and seeds removed

cup roasted peanuts or roasted cashew nuts

cup salad oil

Use landcress or watercress to make this indispensable pesto. Boiling water fixes thecolour of the herbs and prevents them from oxidising.

Wash a big bunch of cress and a whole coriander plant and remove and discard tough

stems. Place in a heat-proof bowl and pour over boiling water to cover. Drain at once.

Place in a blender with 2 cloves garlic, peeled, 2 small chillies, stems and seeds

removed, cup roasted peanuts or roasted cashew nuts and cup salad oil. Pure all

together until the mixture forms a smooth paste. Pesto will keep for 10-12 days in the

fridge with a layer of oil on the top.

Richard Seifert

Asparagus, Avocado & Almonds with Sesame Citrus DressingPrep time: 5 mins Cook time: 3 mins Serves: 4

24 spears fresh asparagus, tough ends snapped off and discarded

2 just-ripe avocados, flesh cut in wedges

cup almonds, toasted

2 tbsp sesame seeds, toasted

Sesame citrus dressing:

3 tbsp extra virgin olive oil

2 tbsp orange juice 1 tbsp lemon juice

1 tsp sesame oil

finely grated zest of lemon, no pith

sea salt and ground black pepper

Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and

refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine

the dressing ingredients and toss gently through salad. Serve at once.


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Aaron McLean

Asparagus & Goat Cheese TartPrep time: 10 mins Cook time: 35 mins Serves: 4-6

100g goats feta 100g cream cheese 2 eggs

cup cream finely grated zest of lemon

2 tbsp chopped chervil or parsley

tsp salt ground black pepper

12-14 trimmed asparagus spears

25cm pre-cooked savoury shortcrust pastry shell

Preheat oven to 170C. Place feta and cream cheese in a bowl and beat with a wooden spoon

to soften, then whisk in eggs, cream, lemon zest, herbs and seasonings until smooth. Arrange

asparagus spears in a single layer in cooked pastry crust. Pour over cheese and cream mixture.

Bake until set, about 35 minutes.

Variation:

In summer, use sweet corn and red capsicums in place of asparagus. Spinach is also delicious

use 2-3 handfuls of chopped leaves and a little chervil in place of asparagus.

Annabel Langbein Media

Asparagus, Spinach & Lemon RisottoPrep time: 10 mins Cook time: 25 mins Serves: 4-5 as a vegetarian meal or 6-8 as a side dish

or first course

2 tbsp butter


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1 medium onion, finely diced 2 cloves garlic, crushed

1 cup risotto rice, eg arborio cup white wine

4 cups hot vegetable stock 1 tsp salt

ground black pepper finely grated zest of a lemon

1 tsp thyme leaves

about 20 spears of asparagus, tough ends snapped off and discarded, spears cutinto 3-4cm lengths

1 large bunch rocket or spinach, tough stems removed

1 cup shelled broad beans (optional)

1 packed cup (80g) grated parmesan

cup toasted sliced almonds

1-2 tsp lemon juice, to taste

Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes.

Add rice, stirring over heat for a minute or two until it starts to toast a little. Stir in wine

and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and

thyme.

Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid

occasionally to stir. If mixture looks at all dry at this point add a little waterit should

be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be

just tender and creamy. Stir in rocket or spinach, optional broad beans and most of the

parmesan and almonds. Just before serving add lemon juice and adjust seasonings to

taste. Serve sprinkled with remaining parmesan and almonds.

Nick Tresidder

Asparagus TartsPrep time: 10 min Cook time: 15-20 mins Makes: 8

1 sheet puff pastry

4 tsp olive paste (optional)

cup (100g) goat cheese or feta

16 trimmed asparagus spears

finely grated zest of lemon


olive oil spray

Heat oven to 200C. Cut pastry into 8 even rectangles and place on a baking tray lined

with baking parchment. Spread with olive paste. Crumble or slice cheese over top. Place

2 asparagus spears on top of each rectangle. Grate over a little lemon zest, season and

spray with a little oil spray. Bake 15-20 minutes or until golden and pastry is cookedthrough. Serve warm.


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Nick Tresidder

Avocados with Tomatoes & Balsamic DressingPrep time: 10 mins Cook time: Nil Serves: 4

Balsamic dressing:

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

tsp sugar


To serve:

2 just ripe avocados ( avocado per serve)

8 cherry tomatoes (2 per serve)

Prepare Balsamic Dressing by combining the ingredients.

Choose perfect, just-ripe avocados, allowing per serve along with 2 cherry tomatoes. At

serving time, halve the avocados and remove stones. Quarter cherry tomatoes and pile into

avocado cavities, drizzle with Balsamic Dressing and serve.


Baked Apples with Crme AnglaisePrep time: 30 mins Cook time: 1 hour (depending on size of apples) Serves: 6

6 tart or baking apples such as Granny Smith or Braeburn

20 pitted dates, chopped cup chopped walnuts


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6 tbsp brown sugar

2 tsp ground cinnamon

1 tsp ground cloves

cup water

2 tbsp maple syrup

6 tsp butter

Preheat oven to 160C. Remove cores from the apples in a neat plug. Use a paring knife to

enlarge the cavity to 2.5cm in diameter. Score the skin around the circumference of each apple

with a sharp knife (this allows them to split neatly around the middle when they cook).

Combine dates, walnuts, sugar, cinnamon and cloves. Stuff the mixture into the apples and

place them in a shallow baking dish.

Drizzle the water and maple syrup over the apples. Dot each apple with 1 teaspoon butter and

bake them until they are wrinkly and soft and starting to puff. This should take about 1 hour,depending on the size of the apples.

Serve hot accompanied by a dish ofCrme Anglaise.


Baked Sicilian OlivesPrep time: 10 mins Cook time: 30 mins Makes: 30 olives

30 black or green olives in brine, drained

4 cloves garlic, minced

2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler 1 red chilli, seeds and pith removed, flesh finely chopped

10 fennel seeds

cup olive oil

Crush olives with the back of a knife to break skin. Place in roasting dish with other ingredients.

Bake at 160C for 30 minutes. Cool and pack in a jar with oil. They keep for months.
http://www.annabel-langbein.com/cooking/recipes/recipe/?id=282http://www.annabel-langbein.com/cooking/recipes/recipe/?id=282http://www.annabel-langbein.com/cooking/recipes/recipe/?id=282http://www.annabel-langbein.com/cooking/recipes/recipe/?id=282


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Balsamic Chicken Breasts with Crispy Mint & PinenutsPrep time: 10 mins + marinating Cook time: 25 mins Serves: 6

6 single chicken breasts, skin on

cup balsamic vinegar

3 tbsp brown sugar

Sauce:

1 tbsp olive oil


3 cups chicken stock

1 cup white wine

2 whole sprigs mint

1 tsp grated fresh ginger

salt

cup whole mint leaves, fried

cup pinenuts, toasted

Mix chicken with balsamic vinegar and brown sugar. Leave to marinate in the fridge for at

least hour, or up to 12 hours.

To make sauce, heat oil in a large heavy fry-pan and gently cook garlic for a few seconds. Add

stock, wine and whole mint sprigs. Simmer for 10 minutes, or until reduced to of the volume.

Add ginger. Remove from heat and discard mint. Sauce can be made well ahead of time and

refrigerated.

To cook chicken, pre-heat oven to 220C. Season marinated chicken with salt and place skinside up on a shallow baking tray and bake for 15 minutes until golden. At the end of cooking,

brush any cooking juices over the skin to give it a great colour. Heat sauce and add marinade

from the chicken. Remove chicken from oven, add to hot sauce, simmer very gently on lowest

heat for 5-10 minutes. Place chicken on hot dinner plates, spoon over sauce and top with fried

mint leaves and toasted pinenuts. Try serving the chicken with potatoes and steamed green

beans.


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Nick Tressider

Balsamic DressingPrep time: 5 mins Cook time: Nil Makes: cup

cup extra virgin olive oil

2 tbsp balsamic vinegar

juice of 1 lemon

1 tsp brown sugar

1 tsp dijon mustard

tsp salt

ground black pepper

Whisk all ingredients, or shake together in a jar. Dressing will keep in the fridge for over a

week.

Aaron McLean

Balsamic GlazePrep time: 5 mins Cook time: 10-15 mins Makes: cup

1 cup balsamic vinegar cup apple juice

Combine balsamic vinegar and apple juice in a small saucepan and bring to the boil.

Simmer until thickened and reduced to cup, about 10-15 minutes. Pour into a bottle

and cool to room temperature. Glaze will keep for weeks. Reheat gently to bring to a

spoonable consistency.


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Aaron McLean

Balsamic-Glazed Duck SaladPrep time: 15 mins Cook time: 2 hours Serves: 4

12 dried or fresh figs

cup freshly squeezed orange juice

6 large duck legs


3 red onions, each cut into 8-10 wedges

1 tbsp extra virgin olive oil

1 tbsp honey

1 recipeBalsamic Glazeor commercial balsamic crema

cup chicken stock

To serve:

4 large handfuls (150g) watercress or rocket

2 oranges, peeled and segmented

Preheat oven to 220C. Place figs and orange juice in a pot and simmer for 2 minutes.

Prick duck legs all over with a sharp fork and season with salt and pepper. Place in a large,

shallow roasting dish and roast until most of the fat has been rendered out and the skin is

golden, about 45 minutes. Transfer legs to a platter and discard fat from the dish.

Reduce oven temperature to 190C. Arrange figs and onion wedges in the roasting dish. Drizzle

over the fig cooking liquid, olive oil, honey and 1 tablespoon of the balsamic glaze. Season with

salt and pepper.

Arrange duck legs on the onions and figs, pour chicken stock around and bake until duck is very

tender, 1-1 hours. Remove from oven and stand for 20-30 minutes before serving.

Divide watercress and oranges between 4 serving plates. Place duck legs, onions and figs on

top. Pour the pan juices over and drizzle with a little balsamic glaze.


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Banana CakePrep time: 15 mins Cook time: 1 hour (less for smaller cakes Makes: 1 large cake, 4

small cakes or 12 muffin-sized cakes

250g butter, softened

1 cups sugar 4 eggs

2 tsp natural vanilla essence

4 very ripe bananas, peeled and mashed (about 2 cups)

2 tsp baking soda

cup hot milk

3 cups flour

2 tsp baking powder

Lemon icing:

50g butter, softened 3 tbsp lemon juice

3 cups icing sugar

Preheat oven to 170C. Line a 23cm round cake tin with baking paper or prepare 4 x

10cm tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.

Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve

baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold

in.

Spoon mixture into prepared tin(s) and smooth top. Bake until a skewer inserted in thecentre comes out clean and the top is springy to the touch. One large cake will take 50-

60 minutes, allow 45-55 minutes for 4 medium cakes and about 20 minutes for muffin-

sized cakes. Cool in tin and ice when cool. Store in a sealed container in a cool place for

2-3 days or wrap un-iced cake and freeze.

Lemon icing:

Beat together butter, lemon juice, icing sugar and tbsp hot water until creamy.


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Aaron McLean

Barbecue Eggplant SlicesPrep time: 10 mins Cook time: 10 mins Serves: 4 as an accompaniment

1 large or 2 medium eggplant, sliced into rounds about 1.5 cm thick

1 tbsp salt

3 tbsp oil 1 tsp crushed garlic

juice of lemon

2 tbsp chopped fresh basil or parsley

ground black pepper

Score the eggplant slices lightly with a sharp knife in a diamond pattern on both sides. Sprinkle

the slices with salt and leave to stand for at least 30 minutes. Rinse off salt and pat dry with

paper towels. Mix oil with garlic, lemon juice and herbs and brush over both sides of each slice.

Arrange eggplant slices in a single layer on a preheated barbecue and cook over medium heat

for about 10 minutes, turning frequently until the slices are golden brown and tender

throughout. Season the slices and serve.

Cook's note: This recipe can also be cooked conventionally in a frypan.


Barbecue Spiced Fruit PouchesPrep time: 10 mins Cook time: 10-12 mins Serves: 4

cup fruity white wine, eg riesling

2 tbsp maple syrup

tsp ground cloves zest of 1 orange


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6-8 stone fruit, eg plums, apricots or peaches

In a small mixing bowl, combine the wine, maple syrup, cloves and orange zest. Stir to

evenly combine. Halve and destone 6-8 stone fruit. If fruit are large, cut each half into

one or two wedges.

Divide fruit into quarters and place each quarter on a large square of foil. Pull up the

sides slightly to hold. Add 2 tbsp of the wine and maple syrup mixture. Form the foil

into pouches, sealing the top with a tight twist. Chill until ready to cook.

Place pouches on a heated barbecue. Cook for 10-12 minutes. Serve hot with ice cream,

or chill and serve with cold runny cream.


Barbecue TurkeyPrep time: 10 mins (plus marinating) Cook time: 2-2 hours Serves: 6-8

Brine:

2 tsp fennel seeds

2 tsp chopped rosemary leaves

2 tsp whole peppercorns

cup salt

cup sugar

8 cups water

Turkey:

4.5-5.5kg turkey (you can go bigger)

rosemary sprigs, to cook

cup barbecue wood chips (optional)

cup sieved apricot jam, to glaze

Mix spices, rosemary, peppercorns, salt and sugar with water and stir until dissolved (if you

use hot water to dissolve make sure it is cooled before adding to turkey)

Clean turkey inside and out and place in a large clean whole proof bag or bucket. Pour over all

the marinade including spices. Cover and stand in a cold place for at least 12 hours or up to 24

hours.


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Half an hour before cooking, put the barbecue on to preheat. If using a Weber you will need 1

and a half packets of bbq briquets or charcoal. Move the coals to arrange a tinfoil pan in the

centre of the barbecue (this collects juices as well as creating an indirect heat source).

If you like a slight smoky flavour soak half a cup of untreated wood chips in cold water to add

to the barbecue coals when you put the turkey on to cook.

Remove the turkey from the marinade and dry inside and out with paper towels.

Place a bed of rosemary on barbecue and arrange the bird on top breast facing upwards, so

that the coals are around rather than directly under it. Sprinkle soaked wood chips onto coals

if using. Cover barbecue and cook for 2 hours - check after 15 minutes cooking that the vents

are not too open and its not too hot. Brush turkey with apricot jam and continue cooking until

the juices in the cavity are brown not bloody, internal temperate in the thigh is 85 C, or the

turkey times pops out( though I find at this stage it is slightly overdone). A 4.5kg turkey takes

about 2 hours, larger birds will take longer.

Remove the turkey from the barbecue and turn it to rest breast side down on a platter (this

also allows all the juices to seep into the breast). Cover bird with tinfoil and place a couple of

clean teatowels on top. Rest for at least 20 minutes before serving. Carve bird and serve with

hotSpicy Mango Sauce.

Kieran Scott

Berry CompotePrep time: 5 mins Cook time: 20-25 mins Serves: 8-10

3 cups mixed frozen berries, eg boysenberries and blueberries

1 cup sugar 1 vanilla pod

2 bay leaves

In a pot heat together berries, sugar, vanilla and bay leaves, stirring until the sugar has

dissolved. Simmer for about 15-20 minutes until mixture is reduced and slightly syrupy.

Remove vanilla pod and bay leaves. Serve warm. Sauce reheats well.


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Aaron McLean

Berry SoufflsPrep time: 15 minutes Cook time: 5-6 minute Serves: 6

Berry sauce:

3 cups fresh or frozen raspberries or blackberries

cup sugar

cup water

1 tsp natural vanilla essence

1 tsp lemon juice

1 tbsp cornflour mixed with 1 tbsp water

3 large egg whites, at room temperature

cup caster sugar

Optional:

cup chopped pistachios

This simplified version of a souffl (traditionally made with an eggy custard base) is foolproof

and very light, using just sweetened whipped egg whites folded into a hot fruit pure. Even

better, you dont need to be whisking when your guests arrive as the assembled souffls will

hold in the fridge for several hours, ready to bake when needed.

Combine berries, sugar, water, vanilla and lemon juice in a saucepan and bring to a simmer

over medium heat. Add cornflour paste and stir until lightly thickened. Simmer for 2-3

minutes. In a large, very clean mixing bowl beat egg whites and caster sugar until thick and

glossy and sugar has fully dissolved (rub a little mixture between fingers to check).

Bring berry mixture back to a boil. Gently fold cup of the boiling berry mixture into the

meringue, swirling it into a marbled pattern. Divide remaining berry sauce between six cup

ramekins and top with meringue mixture. Sprinkle with nuts if using. If not cooking at once,

place souffls in the fridge for up to 4 hours.

Preheat oven to 190C. Bake souffls until just beginning to brown, 5-6 minutes. Do not

overcook or they will shrink. Remove from oven and serve.


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Buttercrunch Cucumber PicklesPrep time: 20 mins + 12 hours standing Cook time: 15 mins Makes: 4 large jars

3-4 telegraph cucumbers, very thinly sliced (about 12 cups)

4 large onions, peeled and very thinly sliced cup salt

3 cups sugar 4 cups white vinegar 2 tsp turmeric

1 tsp celery seed 2 tbsp mustard seed

4 cloves garlic, thinly sliced

Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover

with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar,

turmeric, celery, mustard and garlic in a large pot and bring to the boil over high heat. Add the

drained cucumbers and onions. As soon as the liquid boils remove from heat and spoon into

sterilised jars, leaving 1cm at the top. Screw down tightly with plastic lids and store in a cool

place.

Kieran Scott

Caponata SaucePrep time: 30 mins Cook time: 20 mins Serves: 6

cup currants 1 large eggplan 4 tbsp olive oil

1 onion, chopped 3 sticks celery, sliced

2 cups Italian tomatoes (oval, low acid), diced

1 cup tomato juice 3 tbsp balsamic vinegar

1 tbsp sugar 8-10 black olives, chopped

1 tbsp capers, soaked and rinsed salt and ground black pepper, to taste

Cover currants in boiling water and stand for 10 minutes. Drain. Cut eggplant into 2cm diceand soak in salted water for 30 minutes. Drain and dry.Heat olive oil in a large frypan and fry

eggplant until golden and tender, about 15 minutes. Set aside. In the same pan, fry the onion

until starting to colour then add currants and all remaining ingredients except olives and

capers. Cook until celery is tender. Return eggplant to pan and add olives and capers. Season

to taste with salt and pepper and set aside.


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Christopher Way

Chicken & Bacon WrapsPrep time: 5 mins Cook time: 35 mins Serves: 8

8 chicken breasts

8 rashers streaky bacon

8 bay leaves (optional) 1 tsp salt

10-12 grinds pepper

Preheat oven to 200C . Wrap bacon around chicken. If using bay leaves, place one on

each breast under the bacon. Season with salt and pepper.

Place chicken breast on baking tray lined with baking paper. Bake until golden and

cooked, about 35 minutes. Serve withGreek Salad.

Cooked chicken will keep in the fridge for 2 days or can be frozen.

Aaron McLean

Chicken & Mint Salad RollsPrep time: 30 minutes Cook time: Nil Serves: 8-10

100g rice vermicelli noodles

1 iceberg lettuce, very finely shredded

1 large carrot, peeled and coarsely grated

tsp sugar

1 cup torn mint leaves (60-70 leaves)

3 tbsp chopped coriander leaves

2 cooked chicken breasts (200-250g), very finely shredded

30 small or 20 large rounds of rice paper


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The kids often whip up rice-paper salad rolls like these for a summer snack. They are

wonderfully light and refreshing to eat. Adding lots of mint is the key to their zingy

taste. They can also be made with pork or shrimps.

Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut

in several places with kitchen scissors.

Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through

noodles and chicken.

Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench

covered with a clean, damp cloth. Wait for a minute for the paper to soften and become

flexible. (If you try to roll them before this they will split.)

Place a small handful of the chicken mixture on the centre of each wrapper. Roll up

tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and

cover with a damp paper towel or plastic wrap. Chill if not serving at once; they willhold their shape for 24 hours. Serve with peanut chilli dipping sauce.

Nick Tresidder

Chicken & Mushroom PiePrep time: 15 mins Cook time: 1 hour & 10 mins Serves: 6-8

2 tbsp olive oil

400g button mushrooms, wiped with a damp cloth

3 strips bacon, diced

8-10 baby onions, peeled and halved

8-10 cloves garlic (1 small head), peeled and halved lengthways

400g can tomatoes in juice, chopped

1 cups red wine

3 cups good chicken stock

1 tsp finely chopped fresh rosemary

2 tsp finely chopped fresh thyme

2 tbsp finely chopped Italian parsley

2-3 bay leaves

1 tsp salt

ground black pepper, to taste

3 tbsp cornflour

2 tbsp port or red wine


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800g boneless, skinless chicken thighs, quartered

400g puff pastry

1 egg, beaten, or a little milk to glaze

Heat oil in a large, heavy pan. Add mushrooms and bacon. Brown well, then remove and set

aside. Add onions and garlic to pan and cook gently 8-10 minutes or until onion is softened andstarting to brown.

Add tomatoes and their juice, wine, stock, herbs, seasonings and browned mushrooms and

bacon. Simmer gently 20 minutes. Combine cornflour and port or wine and mix into sauce,

stirring over heat until lightly thickened. Adjust seasonings to taste. Cool. Sauce can be

prepared ahead of time to this point, cooled and chilled or frozen.

Heat oven to 200C . Place raw chicken in a large, shallow baking or pie dish. Pour over cooled

sauce and mix until evenly combined. Roll out pastry to cover top of dish. Cut a 3cm strip of

pastry and run it around the edge to form a double layered rim. Crimp this with your thumbs

or a fork. If desired garnish top with pastry leaf cut-outs. Brush with egg or milk to glaze and

cut a few steam vent holes. Bake 40-45 minutes or until pastry is golden and crispy.


Chicken LaksaPrep time: 10 mins Cook time: 12-15 min Serves: 6

300g rice sticks

Laksa sauce:

2 tbsp neutral oil

2cm piece (1tbsp) root ginger, peeled and grated


finely grated zest of 1 lime

about 2 tbsp laksa or curry paste, to taste (brands vary considerably in heat)

4 cups chicken stock

400ml coconut cream

1 heaped tsp brown sugar

1 tbsp fish sauce 1-2 whole chillies (optional)


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2 tomatoes, cored and diced

2-3 (500-600g) skinless chicken breasts, very thinly sliced

large bunch (200g) spinach, washed and de-stemmed

a little salt and ground black pepper

6 hard boiled eggs, peeled and halved

Salad garnish:

telegraph cucumber, finely diced

150g bean sprouts

2 spring onions, finely sliced

handful each of coriander and mint leaves

red chilli, finely sliced

Place rice sticks in a heatproof bowl and pour over boiling water to cover, stirring to fully

submerge. Leave on the bench to soak while you make the laksa sauce and salad garnish.

To make the sauce, heat the oil in a large pot and sizzle ginger, garlic, lime zest and curry paste

for a minute. Add stock, coconut cream, sugar, fish sauce, optional chillies and tomatoes.

Simmer for 5 minutes, then add sliced chicken, reduce the heat to a low simmer and cook

gently for another 3-5 minutes until chicken is cooked through. Just before serving mix in the

spinach and season to taste.

Prepare the salad garnish and arrange on a platter. Drain noodles and divide them between

serving bowls. Arrange two egg halves on top of each and spoon over the laksa. Serve with the

platter of salad garnish so everyone can help themselves.


Chicken Teriyaki NoodlesPrep time: 15 mins + 15 mins marinating Cook time: 10 min Serves: 4

cupTeriyaki Marinade

400g boneless chicken breasts or thighs, very thinly sliced

2 tbsp oil

500g mixed fresh or frozen stir-fry vegetables, sliced, eg beans, broccoli, capsicum,

celery, snow peas, peas, carrots

650g cooked udon or soba noodles, drained, or 270g dry noodles, cooked and drained

2 tbsp cornflour mixed with 2 tbsp water

1 cup water

2 tbsp oyster sauce


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2 tbsp toasted sesame seeds (optional)

At least 15 minutes (or up to 4 hours) before cooking, mix marinade through chicken in a

bowl. Cover and chill.

Heat oil in a large wok, remove chicken from marinade (keep this for later) and stir-fry in

batches over high heat until chicken is browned, 2-3 minutes. While chicken cooks, place

vegetables in a bowl. Cover with boiling water, let sit for 2 minutes then drain thoroughly. (If

using frozen vegetables, pour over boiling water to cover then drain at once.)

Place cooked chicken, reserve marinade, drained vegetables and cooked noodles into a large

pot. Mix cornflour with 2 tablespoons water and stir into chicken, noodles and vegetables with

1 cup water and oyster sauce. Simmer 2 minutes. Sprinkle with optional sesame seeds. Serve

immediately.


Chicken, Avocado & Grape SaladPrep time: 10-15 mins Cook time: 6-8 mins Serves: 4

leaves from 1 soft lettuce, washed and dried

1 cooked chicken, bones, skin and fat removed, flesh torn into bite-sized pieces, or

400g cooked chicken, sliced

2 stalks celery, angle sliced

250g mixed black and green grapes, preferably seedless

1 large avocado, peeled and cut into chunks

2 tbsp flaked or slivered almonds, toasted

Curry yoghurt dressing:

cup Greek yoghurt or cream

2 tbsp lemon juice

tsp curry powder

tsp salt

ground black pepper

Divide lettuce leaves between 4 serving bowls.


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Place chicken and other salad ingredients in a mixing bowl. Stir together yoghurt or cream,

lemon juice, curry powder, salt and pepper in a small bowl. Gently toss through salad. Spoon

salad on top of lettuce leaves.

Variation:

Use apricots or peaches when in season instead of grapes.

Aaron McLean

Chicken, Bacon & Apricot WrapsPrep time: 15 mins Cook time: 20 mins Serves: 8

8 dried apricots, chopped

8 dried pitted prunes, chopped

cup dried cranberries or cherries

cup brandy or cointreau

- cup ricotta or sieved cottage cheese


8 chicken supremes or single breasts

8 rashers bacon

juice of 1 lemon

Mix chopped fruits with brandy. Microwave for 5 minutes or stand for an hour to absorb. Cool.

Mix in ricotta.

Season chicken pieces and wrap a rasher of bacon around the circumference of each piece so

its sits up like a small collar. Top with a small handful of the fruit mixture. Chill until ready to

cook.

Heat oven to 200 C. Place wraps on a baking tray or roasting dish (lined with baking paper to

save on washing up), squeeze over lemon juice and bake in the oven for 20 minutes until pale

gold and the juices run clear when chicken is skewered in the centre. Leave to stand for 5

minutes.


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Chocolate GanachePrep time: 5 mins Cook time: 5 mins + standing Makes: 4 cups

500ml cream

500g best quality dark chocolate, roughly chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling.

Youll know its ready when bubbles start to form around the edge of the pot. Remove

from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is

fully melted into the cream. Whisk until smooth and glossy. When you start to stir it,

you think it wont come together, but it will.

If youre not using the ganache straight away, store it in a jar in the fridge for up to two

weeks. When youre ready to serve it, gently warm in a pot or microwave to soften.

Kieran Scott

Chocolate Truffle Fudge CakePrep time: 10 mins Cook time: 10 mins + 1 hour setting Makes: 30 small pieces

125g butter

cup caster sugar

2 tbsp milk

2 tbsp golden syrup

2 tbsp drinking chocolate

1 tbsp cocoa

250g packet plain sweet biscuits, crushed


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1 cups chocolate cake crumbs or crumbed chocolate sponge

nip of whisky or rum (optional)

60g glac cherries, chopped

cup raisins

250g dark chocolate melted, for icing

Heat butter, sugar, milk and syrup. Add drinking chocolate, cocoa and biscuits and mix. Add

all remaining ingredients apart from the dark chocolate and mix. Press into 20cm sandwich tin

or flan dish. Melt dark chocolate and spread over to ice. Allow to set. Cut with a sharp hot

knife. Store in the fridge in a sealed container.

Nick Tresidder

Cobb Salad of Corn, Avocado & Tomato with Basil OilPrep time: 10 mins Cook time: Nil Serves: 4

1 cups whole kernel corn, cooked, or thawed if frozen

4 tomatoes, cored and cut in wedges

1 large just-ripe avocado, cut in chunks 2 tbsp finely chopped red onion

2 spring onions, thinly sliced

cupBasil Oil

tsp salt

ground black pepper

Toss all ingredients together and season to taste. Serve with meat or poultry.

Storage:

Prepared salad can be stored in the fridge for up to 2 hours. For longer storage add the

avocado at serving time. Return to room temperature before serving.

Chicken Cobb Salad:

Shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad for a main

course.

Clare Rogers30/03/2011


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Found the Salad so refreshing, especially with the cob corn taste, had the

smoked chicken diced into it. Excellent. I follow all the recipes and have 2 of

your books.

Christine7/04/2011

Love the sound of these ingredients mixed together but am intrigued about the

basil oil - have yet to try this and being a fan of basil flavours think it would be a

welcome addition to my pantry! Will definitely be trying this salad in the very

near future: )

Nick Tressider

Coconut & Banana FlapjacksPrep time: 20 mins Cook time: 10 mins Makes: 12

2 eggs, separated

2 cups milk

cup sugar

1 tsp vanilla essence

2 cups plain flour

3 tsp baking powder

tsp salt

cup coarse thread coconut, lightly toasted

1 mashed ripe banana

To serve:

sliced banana, grilled bacon, maple syrup

Beat egg yolks, milk, sugar and vanilla. Combine flour, baking powder and salt, add to egg

mixture and beat until smooth. Mix in the coconut and banana. Leave to stand for at least 15

minutes or up to 3 hours in the fridge.

Whisk egg whites to soft peaks and fold into mixture gently. Heat a lightly oiled frypan. Spoon

ladlefuls of batter into pan and cook over a medium heat. Flip flapjacks once the bubbles that

form on the top start to pop. Serve with sliced bananas, grilled bacon and maple syrup.

Variation: To make plain flapjacks, leave out the banana and coconut and add another 2 tbsp

flour.


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Crme AnglaisePrep time: 15 mins Cook time: 5 mins Makes: 2 cups

2 cups milk

cup sugar

3 egg yolks

2 tsp cornflour

1 tsp vanilla extract

5 cardamom pods (optional)

Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a

bowl and whisk to combine.

Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the

remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until

thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.

If youre not using the Crme Anglaise at once, cover the surface with waxed paper to

prevent a skin forming. (It will keep in a covered container in the fridge for a week.)

Gently reheat when required

Crisp Cauliflower & Cashew SaladPrep time: 5 mins Cook time: Nil Serves: 6 as a side dish

200g cauliflower, cut into florets, stems discarded

cup salted roasted cashews

2 tbsp chopped coriander leaves 1 tsp grated ginger

2 tsp neutral oil


Place cauliflower and cashews in the bowl of a food processor and pulse a few times

until mixture resembles coarse crumbs. Mix in coriander leaves, ginger, oil and a pinch

of salt and a few grinds of pepper. Toss to combine evenly.


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Crispy Fried Zucchini FlowersPrep time: 10 mins + standing time Cook time: 3 mins per flower

3 tbsp olive oil

1 cup plain flour

salt 150ml tepid water

finely grated zest of 1 lemon, and/or torn basil or parsley leaves (optional)

1 egg white

zucchini flowers

oil, for frying

Stir olive oil into flour with a pinch of salt. Add water and stir until smooth and creamy,

adding more water if needed. Add some lemon zest or torn basil or parsley leaves as

desired. Stand for at least 2 hours.

Just before using, beat egg white until stiff and fold into batter. Dunk zucchini flowersinto batter to lightly coat and shallow-fry in a small pan in about 1cm oil, turning as

they brown. Drain on paper towels and serve hot.


Crostini and CroutonsPrep time: 3 mins Cook time: 15-20 mins Makes: Approx 30

1 baguette or rustic country loaf

extra virgin olive oil


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Preheat oven to 180C. Slice the baguette on an angle into 1cm thick slices. Spread

bread slices out on a baking tray and brush with olive oil. Bake until golden and crisp,

about 20 minutes.

Cool and store in an airtight container. These will keep for about a week and can be re-

crisped in a hot oven for 5 minutes.


Double-Baked Souffls with Blue Cheese & SpinachPrep time: 15 mins Cook time: 20 mins + 5-7 mins reheating Serves: 6-8

60g butter, plus extra to butter ramekins

cup plain flour

2 cups milk

pinch of ground nutmeg


5 egg yolks

1 cup cooked spinach, all moisture squeezed out

150g crumbled, firm blue cheese

cup fresh chervil or other fresh herbs, eg parsley or tarragon

6 egg whites

To reheat:

about cup cream

a little fresh parmesan, shaved with a potato peeler

Pre-heat oven to 175C. Butter 8 small ramekins and put in the fridge. Then butter again this

prevents mix from sticking.

Melt butter in a large pot, add flour and stir over heat for a minute. Whisk in milk, nutmeg, salt

and pepper, stirring constantly until sauce simmers and thickens. Remove from heat and beat

in egg yolks, one at a time. Beat in spinach, cheese and half the herbs, reserving rest of herbs

for garnish. Whip egg whites until stiff in a clean dry bowl. Add of egg whites to sauce and

fold in until thoroughly mixed. Add remainder of egg whites and fold together as lightly as

possible. Fill ramekins to top. Smooth tops and run your thumb around edge of dishes so

souffls rise evenly.

Annabel Langbein Cook Book

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