Donna Hay - July 2014

fast, fresh, simple.

ISSUE 75

JUN/JUL 2014

www.donnahay.com

crispy pork belly with

cider pickled pears

+ warming porridges, melty toasties and cheat's pot piesplus the easiest bread to bake at home no kneading necessary!

a coy winter

+ the crunchiest roast pork

+ best-ever chicken soups

+ whiskey-spiked sweets

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editor's letter

9www.donnahay.com

It's the one thing that makes the world

right again, whether you're looking for

cosiness and simplicity, you're feeling

poorly or just want to warm up on a

cold winter's night. I feel super nurturing

about always having some chicken soup

on hand in the freezer. I know that after

an afternoon of sport in the rain, it's going

to make my little boys feel instantly better

sitting around the table slurping soup with

their mum. Their favourite is chicken and

noodle, but if you turn to our story on page

98, you'll see that we've pulled inuences

from all corners of the globe for a new

collection of soups to build your repertoire.

Another way of warming your soul this

season is trying your hand at our luscious

whiskey-laced desserts (page 126). You don't

need to be a whiskey drinker to enjoy them.

Sure, it's a big spirit that's big on avour,

but given its proles of smoky, fruity and

malty, once you combine it with sweet

partners such as chocolate, caramel,

vanilla, apple or banana, you'll be won

over. (Try the chocolate and whiskey pie!)

I'm pleased to say that one of my

favourite sections in the magazine,

the solution-driven Quick Fix, has been

expanded in this issue (page 43). We

take three of winter's hottest favourites

porridge, the toastie and the pot pie and

give them a tasty spin for a super quick

breakfast, lunch or dinner. I love the use

of grains and seeds in the porridge recipes;

for me porridge is as comforting as chicken

soup like a big hug from your mum.

Happy cooking!

helloIt doesn'tmatter where

in theworld you come

from orwhat language

you speak, the universal

dish of comfort is the

same the humble

bowl of chicken soup.

photographychris

court

This lemonand goat's

yoghurt cake (page 82) is

the best lemon cake you'll

ever try. Seriously. The

yoghurt lends it a ne tang

and a light crumb then the

whole thing is nished

with drippy lemon icing

and ahit of fragrant thyme.

recipeswe love

quino, amond anddat poridg

caulilower, carawayand dat atbreadcicken and ricotadumpling sop

caramel pok blyand cam hotpotbanana layer cakewih hony cream

and whikey caramel

If youhaven't already signed

up to our newsletter at

donnahay.com, it's the best

way to get the latest news

about themagazine and

upcoming books, aswell as

newproducts on our online

store, special ofers and

sneaky snap sales!

photographychris

court.seedirectoryforstockistdetails.

10 www.donnahay.com

keeping cosyWith these stylish and practical nds, I'mmore than ready to weather a chilly winter.

paddlepower Not one to give up on my summer hobbies

easily, I'm looking forward to paddle boarding through

winter in these warm paddle pants from The Upside.

quickfix On those cold mornings when I have to y out

the door for the school run, nothing prepares my coffee

faster than the compact new Nespresso Inissia.

smarttraveller I love these graphic travel guides by

Herb Lester Associates that cater to a particular interest

in a quirky way such as Paris for Pleasure Seekers, How to

Find Old New York, An Appetite for Melbourne, and more.

springinyourstep True to their name, these casual

Spring Court sneakers are super springy and save me

when I'm on my feet all day styling in the studio.

theeyeshaveit On really busy days, sometimes a lick

of Clinique's Lash Power Feathering Mascara and a little

lipstick is all I need to feel glamorous.

haircare I'm mindful of the stress my hair has to endure

with all that blowdrying while I'm lming. Premium

Swedish brand Sachajuan, which is new to Australia,

is perfectly geared to protecting and repairing it.

needs, wants, must-haves

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winter

everyday

whatwe'reeating

Smoked mozzarella and freekeh, a nutty

ancient grain, are on our shopping list 19

whatwe'rebuying

Enjoy vibrant heirloom beetroot for

roasting, pickling, salads and more 23

whatwe'retrying

Smoky chipotle chillies in adobo are our

favourite condiment this season 24

ten intwenty

Warm up your weeknights with tasty

fare on the table in 20 minutes 27

howtocook

This crusty yet soft cheat's bread requires

absolutely no kneading at all 38

drinks

Try these takes on warmmilky favourites,

from chai to hot chocolate 40

quickfix

Creamy porridge, easy toasties and cheat's

pot pies are quick winter winners 44

special days

location

A day on the goat farm yields fresh and

delicious milk, yoghurt and cheese 70

inseason

Crisp, creamy or roasted, find out why

cauliflower is the great comeback kid 86

favouritethings

It's the stuff that makes everything better

the humble bowl of chicken soup 98

makenow

Rich and crisp, eight tasty reasons why

pork belly is the best cut this season 112

inspired

Whiskey makes a natural partner for these

luscious sweets and desserts 126

style

Chic ways to bring a little cosiness to your

home and kitchen 143

every issue

subscriptions

Subscribe for just $42 for one year for all

6 issues and free delivery 48

marketplace

A collection of goodies to help you

entertain your way through winter 149

recipe index

Each recipe from this issue, right at

your fingertips 150

glossary

Where to find our favourite products, plus

measurements and conversions 152

things i love

There's nothing like raising a post-dinner

glass to a good night around a fire 154

126

98

70

86

112

contents

coverphotographychris

courtstylingstevepearce

coverrecipecrispyporkbellywithciderpickledpears,page116.

Environment

ISO 14001

Certification applies to

Offset Alpine Printing

editor-in-chief Donna Hay

managing editor Melanie Hansche

copy + digital editor Abby Pfahl

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creative director Genevieve McKelvey

deputy art director Drina Thurston

designer Naya Kim

senior art director creative services Lisa Klaus

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food director Steve Pearce

food editor Jessica Brook

assistant food editor Dolores Braga Menndez

contributors food Georgina Esdailemerchandising+production

Phoebe McEvoy, Imogene Roache, Lucy Tweed photography Ben Dearnely,

Chris Court,William Meppem

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marketingmanager premium food titles Anthony Whittle

officemanager + personal assistant Evelin Eldic (02) 9282 6500

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commercial director Prue Cox

nsw sales director Paul Blackburn (02) 8045 4666

group sales directors nsw Nicole Bence (02) 8045 4651,

Belinda Miller (02) 8045 4651, David Rogers (02) 8045 4741,

Sam Tomlinson (02) 8045 4676

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group sales directors vic Sally Paterson (03) 9292 3217, Lisa

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commercial integrationmanager Kate Corbett (02) 8045 4737

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news life media

chief executive officer Nicole Shefeld

group publisher food Fiona Nilsson

commercial manager Laura Lane

director of communications Sharyn Whitten

generalmanager, retail & circulation Brett Willis

marketing director Diana Kay

production director Mark Moes (02) 8045 4918

productionmanager Leanne George (02) 8045 4921

advertisingproductioncoordinator Katie Nagy (02) 8045 4923

pre-press production News PreMedia

donna hay (editorial, marketing) Level 5, 8397 Kippax Street, Surry Hills,

NSW 2010 phone (02) 9282 6500mailing address donna hay magazine,

PO Box 1224, Queen Victoria Building NSW 1230 email enquiries@

donnahay.com.auwebsite www.donnahay.com subscriptions

(Australia) 1300 656 933 (International) +61 2 9282 8023

email [email protected] donna hay (accounts, production)

NewsLifeMedia, 180 Bourke Rd, Alexandria NSW 2015 phone (02) 9288 3000

Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry

Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News

Limited (ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive

Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by Offset Alpine,

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Offset Alpine are committed to continuous environmental improvement by using

environmental management systems, introducing environmental initiatives and

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from PEFC certied forests and controlled sources.

donna hay news

perfect winter cookwareDonna's creative collaboration with Royal Doulton combines

her casually elegant signature style with the timeless quality

of one of the most trusted and loved homeware brands.

Some of the newest additions to the Royal Doulton range

include these ramekins, perfect for winter cooking. Simple

and elegant, yet casual enough for everyday use, they're

perfect for creating pies (see our cheat's pot pies, page 55),

soufs, mousses and more. They come in medium or large

in convenient four-packs, available from donnahay.com.

read the magazine onlineDid you know you can subscribe to us on Zinio and read a

digital version of the magazine on-the-go on your android

tablet or personal computer? Zinio subscribers receive the

digital version of the magazine in their inbox the day it goes

on sale, or you can download single issues. The single issue

price is $5.49 or buy three issues for $12.99. See zinio.com.au

new tea towel designsA shipment of napery has arrived at donnahay.com featuring

new designs. Durable and stylish, these 100 per cent cotton

tea towels are both practical and beautiful for everyday use

in the kitchen. Evoking the classic design of a beach towel,

they come in 'beach blue' (pictured) and 'beach navy' in sets

of three. Available at donnahay.com.

whats newIt's always fun to see fresh designs come tolife and we're pleased to say our new teatowels have arrived online. Plus, there's newRoyal Doulton (perfect for winter!) andnd out how to read themagazine online.

for the latest news, visit donnahay.com

photographywilliammeppem

like us on facebook follow us on instagramfollow us on twitter

vry ay

PHOTOGRAPHYansonsmartsTYlinGdonnahay

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Subscribe to a digital versionof themagazine on Zinio!

+ Perfect to read on-the-go

+ Suitable for Android tablets

+ Read on your personal computer

+Download a single issue for $5.49

+ Subscribe for $12.99 (3 issues)

+ Receive the digital edition in your

inbox the day it goes on sale

www.zinio.com.au

photographywilliammeppemstylingstevepearcerecipejessicabrook

19www.donnahay.com

smoked mozzarella

sm0kedmozzarellaWe're loving the smokedversion of one of ourfavourite fresh cheesesat the moment. It adds apunchy, smoky avour tomolten toasties that's trulyaddictive. Made by takingfreshmozzarella and cold-smoking it over wood chipsfor a long time, the cheesetakes on a distinctive brownrind.We're putting it in hamand cheese jafes, meltingit onto pizzas and evenover lasagne. You can useit as you would normalmozzarella in a vealparmigiana, inside arancinior melted over cauliower.Find it at specialty foodstores and delicatessens.

250g smoked mozzarella, sliced

8 slices white bread

100g dried chorizo, thinly sliced and pan-fried until crisp

12 basil leaves

cup (140g) tomato chutney

3 eggs, lightly beaten

cup (60ml) single (pouring) cream

extra virgin olive oil, for brushing

Place half the mozzarella on 4 slices of the bread. Top with the

chorizo, basil, chutney and remaining mozzarella. Mix to combine

the egg and cream in a bowl. Dip one side of the remaining bread

slices in the egg mixture and sandwich together, egg-side down,

pressing the edges rmly. Cut the crusts from each sandwich

and, using your ngers, press the edges to seal. Dip into the egg

mixture. Heat a large non-stick frying pan over medium heat and

brush the base with oil. Working in batches, cook sandwiches,

covered, for 4 minutes each side or until golden. Makes 4.

smoked mozarela taties

this season | what we're eating

20 www.donnahay.com

wholegrain freekeh

freekehThis ancient grain, usedprolically inMiddle Easterncooking, is a form of durumwheat picked when it's stillyoung and green. The grainsare roasted (traditionallythis happened over a woodre) lending them a smokyavour that's totallydelicious. Nutty and earthywith a pleasant bite, freekehis the perfect addition topilafs, salads and in soupswhere it can be used likebarley. It comes in twovarieties as wholegrains,pictured below, or cracked.The latter variety can beused in porridge, soupsor in burgers and patties.Find it at health food stores,specialty food stores andsome delicatessens.

2 tablespoons extra virgin olive oil

1 brown onion, nely chopped

2 cloves garlic, crushed

1 cup (200g) freekeh, rinsed and drained

2 cups (500ml) chicken stock

sea salt and cracked black pepper

2 x 150g chicken breast llets, trimmed

cup (35g) chopped pistachios

cup (40g) dried currants

1 tablespoon nely grated lemon rind

250g feta, crumbled

cup each mint leaves and dill sprigs, to serve

Heat the oil in a saucepan over medium heat. Add the onion and

garlic and cook for 46 minutes. Add the freekeh, stock, salt and

pepper, stir and bring to the boil. Cover with a lid, reduce the heat

and cook for 30 minutes. Add the chicken, cover and cook for a

further 15 minutes. Shred the chicken and stir through the nuts,

currants, lemon and feta. Top with the herbs to serve. Serves 46.

fekeh piaf wih cicken

this season | what we're eating

EAT WELL . BE WELL .

photographywilliammeppem+chriscourtstylingstevepearcerecipejessicabrook

23www.donnahay.com

heirloom beetroot

this season | what we're buying

quick pickled beetroot

350g golden heirloom beetroot, trimmed and thinly sliced

350g heirloom beetroot, trimmed and thinly sliced

2 teaspoons sea salt akes

cup (110g) white sugar

1 cups (375ml) white wine vinegar

cup (125ml) water

2 teaspoons each mustard and fennel seeds

1 teaspoon black peppercorns

2 tablespoons honey

Place the golden beetroot in one bowl and sprinkle with half the

salt. Place the purple beetroot in a separate bowl and sprinkle

with the remaining salt. Toss each to combine and allow to stand

for 5 minutes. Rinse the beetroot and place into sterilised glass

jars. Place the sugar, vinegar, water, mustard seeds, fennel seeds,

peppercorns and honey in a medium saucepan over high heat and

bring to the boil. Divide the vinegar mixture between the jars,

secure the lids and allow to cool. Refrigerate for 12 days before

eating. Store refrigerated for up to 2 weeks.

Bruselssprots

mandarinsparsnipsrhubarbswedeswio

heirloombeetroot

Heirloom varieties ofbeets come in diferentcolours other than thestandard purple kind,such as red ribbedand golden beets.

photographywilliammeppemstylingstevepearcerecipejessicabrook

24 www.donnahay.com

chipotle in adobo

this season | what we're trying

chipotlein adoboLong popular inMexicancooking and becomingmorewidely available, these tinnedchillies in a smoky saucepack a delicious complexavour. Chipotles arejalapeo peppers that aresmoked and dried, thencooked in a tomato-basedsauce with spices known asadobo. This condiment won'tblow your head of in thatery, spicy way, rather it hasa warm, smoky heat thatadds a lovely depth of avourto dishes. They're perfect intraditional chilli and beanstews, or try blending themwith sour creamormayo fora great dipping sauce. Findthem at specialty food storesand online. maple and chipotle chilli chickenwings

1 x 200g can chipotle chillies in adobo sauce

cup (45g) brown sugar

cup (60ml) maple syrup

2 cloves garlic, chopped

cup (80ml) malt vinegar


1kg chicken wings, wing tips removed

sour cream, chopped chives and lime wedges, to serve

Preheat oven to 200C (400F). Place the chillies, sugar, maple

syrup, garlic, vinegar, salt and pepper in a food processor and

process until smooth. Place in a large bowl, add the chicken

and toss to coat. Marinate, refrigerated, for 30 minutes. Place the

chicken on a lightly greased baking tray, reserving the marinade.

Roast for 15 minutes. Brush chicken with the reserved marinade

and roast for a further 1012 minutes or until golden and sticky.

Serve the chicken wings with the sour cream, chives and lime

wedges. Serves 46.

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the perfect blendTake a salad from the ordinary to the extraordinary with the unique combination of three different types of rice

in SunRiceMountain Blend. Its lovely texture and earthy, nutty flavour makes it a feast for the senses.

coriander, lime and chicken

rice salad

1 cups (300g) SunRice Mountain Blend, rinsed

3 cups (750ml) water

2 green onions, thinly sliced

150g snow peas, blanched

2 Lebanese cucumbers, peeled, seeded and sliced

1 avocado, sliced

2 cups (320g) shredded cooked chicken

coriander lime dressing

1 cup coriander leaves, finely chopped

1 tablespoon grated ginger

cup (60ml) lime juice

tablespoon caster sugar

2 tablespoons olive oil

Tomake the dressing, place the coriander, ginger,

lime juice, sugar and oil in a bowl andmix until the

sugar has dissolved. Set aside.

Place the rice and water in a medium saucepan

and bring to the boil over high heat. Reduce the

heat to low, cover with a lid and cook for 35 minutes

or until tender. Spread the cooked rice on a baking

tray to cool. Toss the cooled rice with the green

onion, snow peas, cucumber, avocado, chicken and

half the dressing. Serve with remaining dressing.

Serves 4.

the best of threeHundredsOfgrains.MiLLiOnsOfPOssiBiLities.

Aunique fusion of brown, red and black rice sourced from the lush paddy fields of Thailand, new

SunRiceMountain Blend is a feast for the senses. Its vibrant flavour and rustic texturemake this blend

the perfect accompaniment tomeat, seafood and poultry dishes, and an exotic addition to salads and

pilafs. A source of essential vitamins andminerals, it makes a wholesome inclusion in your repertoire.

seetHeentirenewrangeandreciPesatwww.sunrice.cOM.au

Warm up your weeknights with thesecreative, yet simple recipes that teamfresh ingredients with time-saving tricks. You'll have tasty fare on the table in 20minutes.

photographyWILLIAMMEPPEM styling STEVE PEARCE

speedy dinners | ten in twenty

1. fesh and fagrantquick chicken and pumpkin curryrecipesTHedHmfoodTeam

27www.donnahay.com

2. a puncy take on psopasta with rocket, basil and anchovy pesto

Ti robus pso adsa burst of avour to a simple pastausing bitter rocket, fragrant basil andsalty anchovy. The roasted tomatoesadd a touch of sweetness for balance.

speedy dinners

29www.donnahay.com

3.fat-tra-k t avorindian-spiced lamb with spinach and lentils

1. quick chickenand pumpkin curry3 cloves garlic

1 long red chilli, chopped

50g fresh ginger, peeled and sliced

cup (70g) tomato paste

1 tablespoon ground coriander

1 teaspoon ground cumin

cup (60ml) extra virgin olive oil

1 medium brown onion, chopped

600g chicken thigh llets, trimmed and cut into 3cm pieces


2 x 400ml cans coconut milk

700g butternut pumpkin (squash), peeled, cut into 2cm pieces

steamed basmati rice, to serve

200g green beans, trimmed, shredded and blanched, to serve

cup mint leaves, to serve

Place the garlic, chilli, ginger, tomato paste, coriander and

cumin in a small food processor and process to a paste.

Heat the oil in a large heavy-based saucepan over high heat.

Add the paste and onion and cook for 3 minutes, stirring

occasionally. Add the chicken, salt and pepper and cook for

a further 3 minutes or until the chicken is browned. Add the

coconut milk, reduce the heat to medium and cook, covered, for

5 minutes. Add the pumpkin and cook for a further 6 minutes,

stirring occasionally. Serve the curry with steamed rice and

top with beans and mint to serve. Serves 4.

30 www.donnahay.com

3. indian-spiced lambwith spinach and lentils1 x 1.5kg piece boneless lamb shoulder

cup (100g) store-bought rogan josh curry paste


1 tablespoon extra virgin olive oil


1 x 2cm piece (10g) fresh ginger, peeled and grated

4 cups (80g) baby spinach leaves

1 x 400g can lentils, rinsed and drained

Greek-style (thick) yoghurt, to serve

coriander salsa

1 cup coriander (cilantro) leaves

250g cherry tomatoes, halved

1 small red onion, thinly sliced


Preheat oven to 250C (475F). Using a small serrated knife, score

the underside of the lamb at 2cm intervals. Rub the lamb with

the curry paste and sprinkle with salt and pepper. Place the

lamb, skin-side down, on a lightly greased oven tray lined with

non-stick baking paper and roast for 15 minutes. Turn and roast

for a further 5 minutes.

To make the coriander salsa, toss to combine the coriander,

tomatoes, onion, salt and pepper in a bowl. Set aside.

Heat the oil in a large non-stick frying pan over medium heat.

Add the garlic and ginger and cook, stirring, for 23 minutes.

Add the spinach and cook for 30 seconds or until just wilted.

Add the lentils, stirring, until heated through. Slice the lamb and

serve with the spinach and lentils, salsa and yoghurt. Serves 4.

2. pastawith rocket, basiland anchovy pesto3 cups (90g) baby wild rocket (arugula) leaves

1 cup basil leaves

1 clove garlic, chopped

6 anchovy llets, drained

1 teaspoon nely grated lemon rind

cup (60ml) lemon juice

cup (60ml) extra virgin olive oil, plus extra, for drizzling

cup (25g) nely grated parmesan, plus extra, to serve

cup (40g) pine nuts, toasted

400g truss cherry tomatoes


375g fresh lasagne sheets

Preheat oven to 180C (350F). To make the pesto, place the

rocket, basil, garlic, anchovy, lemon rind and juice, olive oil,

parmesan and pine nuts in a food processor and process to

a coarse paste.

Place the tomatoes on a baking tray, drizzle with oil and

speedy dinners

Te ultimat on-potmeal, this rice pilaf is infused witharomatic lemongrass, ginger and atasty stock, the rice acting as a steamybed for the salmon, cooking it lightly.

sprinkle with salt and pepper. Roast for 10 minutes or until

the tomatoes are tender and the skin is beginning to blister.

While the tomatoes are roasting, tear the lasagne sheets

into 5cm wide strips. Cook the strips in a saucepan of salted

boiling water for 46 minutes, or until al dente, and drain.

Toss the pesto through the hot pasta. Serve with roasted

tomatoes and top with extra parmesan. Serves 4.

4.ligt and tatysteamed salmon and lemongrass pilaf

4. steamed salmon andlemongrass pilaf1 stalk lemongrass, white part only, sliced

40g fresh ginger, peeled and chopped

2 cloves garlic


sea salt akes

1 cups (300g) long grain rice


4 x 200g skinless salmon llets, cut into 3cm pieces

1 cup coriander (cilantro) leaves

1 cup Thai basil leaves

2 green onions (scallions), thinly sliced

1 long red chilli, thinly sliced

soy sauce, to serve

Place the lemongrass, ginger and garlic in a small food

processor and process until nely chopped. Heat the oil

in a large heavy-based saucepan over medium heat. Add the

lemongrass mixture and salt and cook, stirring, for 4 minutes.

Add the rice and stir to combine. Add the stock and bring to

the boil. Cover with a tight-tting lid and reduce the heat to

low. Cook for 12 minutes. Place the salmon, in a single layer,

on top of the rice mixture, cover and remove the pan from the

heat. Allow to stand for 4 minutes. Top the pilaf with coriander,

basil, green onion, chilli and soy sauce to serve. Serves 4.

5. parmesan-crusted veal cutletswith spicy tomato gnocchi cup (60ml) extra virgin olive oil

1 brown onion, nely chopped


1 teaspoon dried chilli akes

2 x 400g cans chopped tomatoes




500g store-bought baby gnocchi

2 small (180g) zucchinis (courgettes), sliced into thin rounds

1 tablespoon plain (all-purpose) our

cup (60g) nely grated parmesan

4 x 200g veal cutlets, trimmed

2 cups (40g) baby spinach leaves, to serve

Heat 1 tablespoon of the oil in a large saucepan over medium

heat. Add the onion, garlic and chilli and cook, stirring, for

34 minutes or until soft. Add the tomatoes, stock, lemon rind,

salt, pepper, gnocchi and zucchini. Cover with a tight-tting

lid, reduce the heat to low and cook, stirring occasionally, for

10 minutes or until the gnocchi is tender. Mix to combine the

our, parmesan, salt and pepper. Heat the remaining oil in

a large non-stick frying pan. Press the veal cutlets into the

parmesan mixture. Cook for 3 minutes on one side. Turn, cover

and cook for a further 34 minutes. Divide the gnocchi between

4 bowls. Top with the spinach and veal cutlets. Serves 4.

speedy dinners

6. mushroompastawithhaloumi andwalnuts400g spaghetti


250g haloumi, chopped

cup (50g) walnuts, roughly chopped

2 cloves garlic, sliced

300g eld mushrooms, sliced


250g sour cream

Cook the pasta in a saucepan of salted boiling water for 810

minutes or until al dente. Drain, reserving cup (80ml) of the

cooking liquid. Heat 1 tablespoon of the oil in a large non-stick

frying pan over high heat. Add the haloumi and walnuts and cook,

stirring, for 3 minutes or until golden. Set aside and keep warm.

Add the remaining oil, the garlic, mushrooms, salt and pepper

and cook, stirring, for 34 minutes. Add the cream and reserved

liquid and cook for 3 minutes. Add the pasta to the pan and toss to

coat. Top with the haloumi, walnuts and pepper to serve. Serves 4.

parmesan-crusted veal cutlets

with spicy tomato gnocchi

33www.donnahay.com

6.creamy wih cruncmushroom pasta with haloumi and walnuts

7.quick and eay ros pokcrumbed pork with apple and potato mash and kale chips

8. spicy tomato andquinoa sh stew2 tablespoons extra virgin olive oil

600g white sh llets, cut into 3cm pieces

1 brown onion, thinly sliced

3 cloves garlic, thinly sliced

1 long red chilli, thinly sliced

1 bulb baby fennel, trimmed and sliced

6 medium Roma tomatoes (650g), chopped


1.5 litres sh stock

cup (100g) white quinoa

2 tablespoons lemon juice

store-bought pesto, to serve

Place half the oil in a large deep-sided frying pan over high heat.

Add the sh, skin-side down, and cook for 2 minutes each side.

Set aside and keep warm. Add the remaining oil to the same pan

over high heat. Add the onion, garlic, chilli and fennel and cook

for 34 minutes or until lightly browned. Add the tomato, salt

and pepper and cook for 12 minutes. Add the stock and quinoa,

cover with a tight-tting lid and bring to the boil. Reduce the heat

to medium and cook for 78 minutes or until the quinoa is just

tender. Stir through the lemon juice. Divide the stew between

bowls, top with the sh and pesto to serve. Serves 4.

7. crumbed porkwith apple andpotatomash and kale chips cup (25g) panko (Japanese) breadcrumbs

1 clove garlic, crushed

1 teaspoon fennel seeds, crushed


1 teaspoon Dijon mustard

800g pork llet (tenderloin), trimmed

300g kale, stems removed and torn

1 tablespoon extra virgin olive oil

1kg sebago (starchy) potatoes, peeled and chopped

3 Granny Smith (green) apples, peeled, cored and thinly sliced


store-bought caramelised onion relish, to serve

Preheat oven to 220C (425F). Place the breadcrumbs, garlic,

fennel seeds, salt and pepper in a large bowl. Mix to combine

and set aside. Rub the mustard over the pork and roll in the

breadcrumb mixture. Place on a lightly greased oven tray and

roast for 20 minutes, turning halfway, until the pork is golden

and cooked through.

While the pork is roasting, place the kale on a large baking

tray, drizzle with the oil, sprinkle with salt and pepper and toss

to combine. Bake for the last 5 minutes of the pork cooking time,

or until crisp.

To make the mash, place the potato and apple in a large

saucepan of salted cold water, cover with a tight-tting lid and

bring to the boil over high heat. Simmer for 10 minutes or until

potatoes are soft. Drain and return to the saucepan over medium

heat with the cream, salt and pepper and mash until smooth.

Divide between plates and top with slices of the pork. Serve with

the kale chips and onion relish. Serves 4.

35www.donnahay.com

speedy dinners

spicy tomato and quinoa sh stew

A taty weknigt bowl,this simple sh stew is full of avourthanks to ripe tomatoes, fennel,chilli and lemon juice. Teamed withnutty quinoa and basil pesto, it makesfor a wholesomemid-week meal.

speedy dinners

9. a nw twit on cowderhot-smoked salmon chowder with corn and dill

Potat and lek infomthe base of this soup, with hot-smokedsalmon as the star. Bursts of sweet corn,zesty lemon and dill make it a fresh takeon a traditional chowder.

37www.donnahay.com

Ti ceat's spinacpie combines the best elements ofcrispy lo pie and simple frittata inone tasty dish. It's a quick and clevertwist on a mid-week staple.

10 spinach, ricotta and potato. filo frittata600g sebago (starchy) potatoes, peeled and cut into 3cm pieces

3 rashers bacon (200g), rind removed and thinly sliced

1 small brown onion, thinly sliced

2 tablespoons rosemary leaves, chopped


2 tablespoons extra virgin olive oil, plus extra, for brushing

7 eggs


150g ricotta

2 cups (40g) baby spinach leaves

4 sheets store-bought filo (phyllo) pastry

1 teaspoon sesame seeds

Preheat oven to 250C (475F). Place the potato, bacon, onion,

rosemary, salt, pepper and oil in a large deep-sided baking tray

and toss to combine. Roast for 12 minutes, or until the potato is

golden and just tender.

Whisk to combine the eggs and cream in a large bowl. Pour

the egg mixture over the potato mixture and scatter with the

ricotta and spinach leaves. Brush 1 sheet of the pastry with the

extra oil and top with another sheet. Repeat with the oil and

remaining lo and lay the stack over the pie lling. Brush the

top sheet with oil and sprinkle with sesame seeds. Reduce the

oven to 220C (425F). Bake for 8 minutes or until the pastry is

golden and the egg is cooked. Allow to stand for 5 minutes

before slicing and serving. Serves 46.

9. hot-smoked salmon chowderwith corn and dill30g unsalted butter

2 leeks, trimmed and thinly sliced


600g chat (baby) potatoes, chopped

1 litre sh stock


cup (80g) crme frache

370g hot-smoked salmon llet, skin removed and aked

2 cobs corn, husks removed and kernels cut



cup dill sprigs, to serve

Melt the butter in a large saucepan over medium heat. Add

the leek and garlic, cover with a tight-tting lid and cook for

4 minutes or until softened. Add the potato, stock, salt and

pepper and cook, covered, for 10 minutes or until the potato is

soft. Remove from the heat and, using a hand-held stick blender,

blend to a thick soup. Return the soup to medium heat, add

the crme frache, salmon, corn, salt and pepper and cook for

5 minutes, stirring occasionally. Add the lemon rind and juice

and stir to combine. Divide the chowder between serving bowls

and top with the dill to serve. Serves 4.

spinach, ricotta and potato lo frittata

recipejessicabrook

how to cook | no-knead breadThis is the ultimatecheat's bread, made by simply letting the dough rise over several

hours, rather than kneading it, to achieve a light, airy interior and a crunchy crust.

photographyWilliammeppem styling sTeve pearce

38 www.donnahay.com

no-knead bread rolls

4 cups (675g) 00 f lour

1 teaspoons active dry yeast

3 teaspoons extra virgin olive oil

1 teaspoons table salt

2 cups (580ml) water

Place all the ingredients in a large bowl and mix to form a wet,

sticky dough. Cover the bowl with plastic wrap and allow to

stand for 4 hours or until dough has tripled in size and has

large bubbles. Turn out onto a well-floured surface, divide

into 7 pieces and shape into rounds. Dust the base of a 30cm-

round heavy-based ovenproof saucepan with flour and place

the rounds inside. Cover the pan with plastic wrap and allow

to stand for a further 30 minutes or until the dough has doubled

in size. Preheat oven to 220C (425F). Remove the plastic, cover

the saucepan with a tight-fitting lid and bake for 20 minutes.

Remove the lid and cook for a further 20 minutes, or until the

bread is golden and sounds hollow when tapped lightly. Turn out

and allow to cool completely on a wire rack. Makes 7 rolls.

how to cook

LeCreuset30CmshaLLowCasseroLein

Cottonfromdonnahay.Com

How does i wok?

The secret behind no-knead bread is the long

fermentation time. Letting the dough rise for

several hours, as opposed to kneading it, allows

time for the gluten to work its magic, resulting

in a lovely, airy-textured bread. During the long

rising time, bubbles form in the dough ensuring

the end product is light and fluffy. By nature, the

dough is quite sticky, so make sure you work on

a well-floured surface. Once the dough is baking in

the heavy-based ovenproof saucepan, the moisture

content in the dough will create steam inside the

pan, producing a crunchy crust.

recipesjessicabrook

40 www.donnahay.com

tasting notes | drinksCool winter days call forwarming mugs of chai and hot chocolate. Try our takes onthese milky favourites, from a grown-up liqueur-spiked version to a coconut-avoured cup.

photographyWILLIAMMEPPEM styling STEVE PEARCE

grown-up's hot chocolate

2 cups (500ml) milk

50g dark chocolate, grated

1 vanilla bean, split and seeds scraped

2 tablespoons coffee liqueur

4 marshmallows

Place the milk, chocolate and vanilla bean and seeds in a small

saucepan over medium heat and cook for 34 minutes or until

the milk just comes to the boil. Strain, discard the vanilla pod

and add the coffee liqueur. Divide between 2 cups and top with

marshmallows to serve. Serves 2.

almond, date andmaplemilk

2 cups (500ml) almond milk

cup (70g) dried pitted dates, chopped

1 tablespoon maple syrup, plus extra, to serve

Place the almond milk, dates and maple syrup in a medium

saucepan over medium heat and cook for 810 minutes or

until the milk just comes to the boil and the dates are soft.

Transfer to a blender and process until smooth. Divide between

2 glasses and drizzle with the extra maple syrup. Serves 2.

spiced caramelmilk

cup (90g) store-bought caramel or dulce de leche

2 cups (500ml) milk

1 cinnamon stick

ground nutmeg, to serve

Spoon the caramel into the base of 2 glasses. Set aside.

Place the milk and cinnamon in a small saucepan over

medium heat and cook for 34 minutes or until the milk

just comes to the boil. Strain, discard the cinnamon and

divide between the 2 glasses. Sprinkle with nutmeg and

serve with a spoon. Serves 2.

creamy coconut chai

1 x 400ml can coconut milk

cup (125ml) milk

2 cinnamon sticks

2 star anise

6 cardamom pods

6 cloves

1 teaspoon loose-leaf black tea

cup (90g) honey

Place the coconut milk, milk, cinnamon, star anise,

cardamom pods, cloves, tea leaves and honey in a

small saucepan over medium heat and cook for 810

minutes or until the milk just comes to the boil.

Strain through a ne sieve and divide between 2 cups.

Serve with an extra cinnamon stick, if desired. Serves 2.

recipesjessicabrook

43www.donnahay.com

When themonths get cooler and you cravecomfort but are short on time,this collection of our favourite winter warmers is sure to hit the spot. Start the day withcreamy porridge, lunch on our easy toasties or bake a cheat'spot pie for dinner.

photographywilliammeppem styling steve pearce

quick fix | porridge

orange, honey andwalnut semolina porridge

3 cups (750ml) milk

1 teaspoon vanilla extract

cup (90g) honey, plus extra, to serve

1 tablespoon finely grated orange rind

cup (80g) semolina

cup (35g) walnuts, toasted and chopped

Greek-style (thick) yoghurt, to serve

Place the milk, vanilla, honey and orange rind in a medium

saucepan over high heat. Bring to the boil and add the semolina

in a steady stream, whisking continuously. Reduce the heat to

low and cook, stirring occasionally, for 3 minutes. Divide the

porridge between bowls and top with the walnuts, yoghurt

and extra honey to serve. Serves 4.

quick fix

quinoa, almond and date porridge

3 cups (750ml) almond milk

1 cup (200g) white quinoa

teaspoon sea salt flakes

1 tablespoon caster (superfine) sugar

cup (75g) fresh pitted dates, chopped

maple syrup, to serve

Place 2 cups (625ml) of the almond milk, the quinoa, salt

and sugar in a medium saucepan over high heat and stir to

combine. Bring to the boil, reduce the heat to low and cook

for 15 minutes, stirring occasionally, or until the quinoa is

cooked through. Add the remaining almond milk and stir to

combine. Top with the dates and drizzle with maple syrup to

serve. Serves 4.

45www.donnahay.com

coconut and brown sugar porridge

1 cup (90g) rolled oats

2 cups (625ml) young coconut water+


teaspoon table salt

cup (125ml) coconut milk


cup (10g) coconut flakes, toasted

Place the oats, coconut water, sugar and salt in a medium

saucepan over high heat and stir to combine. Bring to the

boil and reduce the heat to low. Cook for 23 minutes, stirring

occasionally, or until the oats are cooked through. Add the

coconut milk and stir to combine. Sprinkle the porridge

with the brown sugar and coconut flakes to serve. Serves 4.

+ You can find young coconut water sold in packs and in fresh

coconuts at some supermarkets and greengrocers.

46 www.donnahay.com

quick fix

mixed grain porridgewith brown sugar apples

2 cups (500ml) milk

cup (45g) rolled oats

cup (35g) sunflower seeds

cup (40g) natural almonds, chopped

1 tablespoon black chia seeds+


teaspoon table salt

2 Granny Smith (green) apples, peeled and cut into wedges



Place 1 cups (375ml) of the milk, the oats, sunflower seeds,

almonds, chia seeds, sugar and salt in a medium saucepan

over high heat and stir to combine. Bring to the boil, reduce

the heat to low and cook for 4 minutes, stirring occasionally,

or until the oats are cooked through. Add the remaining milk

and stir to combine. While the porridge is cooking, place the

apples, brown sugar and half the lemon juice in a large non-stick

frying pan over high heat. Cook the apples for 45 minutes,

turning occasionally, or until golden and caramelised. Remove

from the heat, add the remaining lemon juice and stir to

combine. Top the porridge with the apples to serve. Serves 4.

+ You can find chia seeds in the health food section of the supermarket

or in health food stores.

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than a conventional refrigerator crisper

An extra BioFreshPlus drawer provides greater

exibility and control for ideal food storage

conditions, particularly for temperature sensitive

tropical fruits and seafood. With its independent

electronic control system the temperature can be

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fast, fresh, simple.

ISSUE 75

JUN/JUL 2014

www.donnahay.com

crispy pork belly with

cider pickled pears

+ warming porridges, melty toasties and cheat's pot pies

plus the easiest bread to bake at home no kneading necessar

y!

a coy winter

+ the crunchiest roast pork

+ best-ever chicken soups

+ whiskey-spiked sweets

slow-cooked

goodness

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quick fix | toasties

swiss cheese and sauerkraut toastie

2 tablespoons finely chopped dill

cup (70g) horseradish cream


8 thin slices rye bread

1 cups (275g) store-bought sauerkraut

8 slices pastrami

200g sliced Swiss cheese

unsalted butter, for spreading

49www.donnahay.com

Mix to combine the dill, horseradish cream, salt and pepper.

Spread on half the bread slices. Divide the sauerkraut, pastrami

and Swiss cheese between the slices and sandwich with the

remaining bread. Lightly butter the outside of each sandwich.

Cook the sandwiches, in batches, in a large non-stick frying

pan over medium heat for 3 minutes. Turn and cook, covered,

for a further 23 minutes or until the bread is golden and the

cheese has melted. Serves 4.

quick fix

smoked chicken and chive toastie

51www.donnahay.com

smoked chicken and chive toastie

1 tablespoon finely chopped chives

1 cup (150g) chopped smoked chicken breast

1 tablespoon finely grated lemon rind

cup (60g) sour cream


220g bocconcini, drained and sliced

1 olive and rosemary ciabatta loaf+, halved and cut into 4 pieces

unsalted butter, for spreading

Mix to combine the chives, chicken, lemon rind, sour cream,

salt and pepper. Spread on the bases of the ciabatta and top

with the bocconcini. Sandwich with the top of the ciabatta

and lightly butter the outside of each sandwich. Cook the

sandwiches, in batches, for 4 minutes in a large non-stick

frying pan over medium heat, weighed down with a clean

saucepan. Turn and cook, covered, for a further 3 minutes

or until golden and the cheese has melted. Serves 4.

+ You can use focaccia instead of the ciabatta.

prosciutto, gruyre and sage toastie

1 cup (125g) finely grated gruyre

2 teaspoons Dijon mustard



8 thin slices sourdough bread

unsalted butter, softened, to spread

12 sage leaves

12 slices prosciutto

Mix to combine the cheese, mustard, crme frache, salt and

pepper. Spread the cheese mixture on half the bread slices

and sandwich with the remaining slices. Cut each sandwich

into 3 pieces. Lightly butter the outside of each sandwich and

place a sage leaf on top of each piece. Wrap each piece loosely

with a slice of prosciutto. Cook the sandwiches, covered and in

batches, in a large non-stick frying pan over medium heat for

3 minutes each side or until golden and the cheese has melted.

Serves 4.

52 www.donnahay.com

marinated artichoke and salami toastie

200g store-bought marinated artichokes

2 tablespoons sour cream


4 small panini rolls, halved

12 (150g) thin slices salami

120g havarti cheese, thinly sliced

cup (65g) store-bought pesto

extra virgin olive oil, for brushing

quick fix

Place the artichokes, sour cream, salt and pepper in a small

food processor and process until smooth. Spread the mixture

over the base of each roll and top with the salami and cheese.

Spread the top half of the rolls with pesto and sandwich together

with the bases. Brush the outside of the sandwiches with oil.

Cook the sandwiches, in batches, in a large non-stick frying pan

over medium heat for 4 minutes, weighed down with a clean

saucepan. Turn and cook, covered, for a further 3 minutes or

until golden and the cheese has melted. Serves 4.

Our intensely fruity Gold Raspberry

Jam is made from sweet whole

raspberries grown in Tasmania.

Madagascan vanilla is the perfect

foil for the black cherries in our Gold

Cherry & Vanilla Bean Jam, which is

prepared in the traditional style using

aged copper pots.

Dark, thick and tasty, our award-

winning Gold Jarrah Honey has a

delicious caramel aftertaste and

strong antimicrobial properties.

Available wherever books are sold or buy now at shop.starlight.org.au

INCLUDES

80+RECIPES

Starlight receives no government

funding. Your cookbook purchase will

help make a difference to the hospital

experience for sick kids who need it most.

Impacting the lives of over 130,000

children and their families every year,

Starlight is the only childrens charity

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DINNERTIME!AUSTRALIAS FAVOURITE CHEFS MAKE DINNER FOR

THE STARLIGHT CHILDRENS FOUNDATION

Limited edition cookbook to support seriously ill children

Includes family friendly

recipes from Adriano Zumbo,

Matt Preston, Guy Grossi,

Karen Martini, Maggie Beer,

Peter Gilmore, Neil Perry,

Matt Moran and many more!

All royalties go to Starlight.

55www.donnahay.com

hot-smoked salmon, caramelised onionand spinach pot pie


1 tablespoon horseradish cream

2 teaspoons thyme leaves

1 tablespoon finely shredded lemon zest

cup (80g) store-bought caramelised onion relish

1 cup baby spinach leaves

370g hot-smoked salmon fillet, flaked


1 egg, lightly beaten

2 sheets store-bought frozen puff pastry, thawed

Preheat oven to 200C (400F). Place the crme frache,

horseradish, thyme, lemon zest, caramelised onion, spinach,

salmon, salt and pepper in a bowl and mix to combine. Set

aside. Divide the salmon mixture between 4 x 1-cup-capacity

(310ml) ramekins and brush the edges of the ramekins with

egg. Cut 4 rounds from the pastry using the ramekin as a guide.

Top the ramekins with the pastry and press to seal. Place the

ramekins on a baking tray and bake for 1520 minutes or until

the pastry is puffed and golden. Serves 4.

quick fix | pot pies

quick fix

chickpea and chorizo pot pies

200g dried chorizo, cases removed, chopped

1 x 400g can crushed tomatoes

1 x 400g can chickpeas (garbanzos), rinsed and drained

2 teaspoons smoked paprika

teaspoon dried chilli flakes

1 tablespoon brown sugar

2 tablespoons red wine vinegar

cup oregano leaves, finely chopped

cup flat-leaf parsley leaves, finely chopped


1 egg, lightly beaten

2 sheets store-bought puff pastry, thawed

Preheat oven to 200C (400F). Place the chorizo in a small food

processor and process until finely chopped. Transfer to a bowl

with the tomato, chickpeas, paprika, chilli, sugar, vinegar,

oregano, parsley, salt and pepper and mix to combine. Divide

the mixture between 4 x 1-cup-capacity (310ml) ramekins

and brush the edges with egg. Cut 4 rounds of pastry using the

ramekin as a guide. Top the ramekins with the pastry and press

to seal. Place the ramekins on a baking tray and bake for 1520

minutes or until the pastry is puffed and golden. Serves 4.

57www.donnahay.com

breakfast pot pies

1 x 400g can chopped tomatoes

1 x 400g can white (cannellini) beans,

rinsed and drained

1 tablespoon finely chopped chives


4 thin slices (150g) leg ham

120g feta, crumbled

4 eggs

8 sheets filo (phyllo) pastry

50g unsalted butter, melted

Preheat oven to 200C (400F). Mix to combine the tomatoes,

beans, chives, salt and pepper. Place the ham in the bottom of

4 x 1-cup-capacity (310ml) shallow ramekins. Divide the bean

mixture between the ramekins and top with the feta and an

egg. Brush a sheet of filo with butter and top with another

sheet. Repeat with remaining butter and sheets to make

4 sheets. Cut each sheet in half and scrunch. Place two pastry

halves on top of each pie and brush with the remaining butter.

Place the ramekins on a baking tray and bake for 2530 minutes

or until the pastry is golden and the egg is just cooked. Allow

to stand for 5 minutes before serving. Serves 4.

58 www.donnahay.com

quick fix

chicken, zucchini and kale pot pies

1 cups (190g) shredded cooked chicken

1 x 120g zucchini (courgette), grated

cup (20g) finely chopped kale leaves, stems removed


1 teaspoon Dijon mustard

cup (40g) finely grated parmesan


1 egg, beaten

2 sheets store-bought shortcrust pastry, thawed

Preheat oven to 200C (400F). Place the chicken, zucchini, kale,

cream, mustard, parmesan, salt and pepper in a bowl and mix

to combine. Divide the mixture between 4 x 1-cup-capacity

(310ml) ramekins and brush the edges with egg. Cut 4 rounds

of pastry using the ramekin as a guide. Using a 1cm-round

pastry nozzle cut a small hole from each circle. Top the ramekins

with the pastry and press to seal. Place the ramekins on a baking

tray, brush the tops of the pastry with egg and bake for

20 minutes or until golden. Serves 4.

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c r i s py roa st pork w i th her b st uff i n g a nd sa ge s a ltInfused with fresh herbs, this favoursome roast dish is perfect for a hearty Sunday lunch.


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restaurants including Pilu, Four

in Hand and Nomad Melanda Park

Free-Range Pork is considered some

of Australias tastiest. Matt Simmons,

who owns and runs the business

alongside his wife Sue, says allowing

their pigs to roam free and graze

on certifed organic pastures every day

of their lives makes all the diference

to the quality of the meat they produce.

Pigs are very good at taking on the

Ravour of what they eat so our pork

is just a cleaner product with a cleaner

taste than conventional meat, he says.

Our pigs are slaughtered on Tuesday

and delivered on Wednesday, so thats

about as fresh as you can get.

Showcase quality prime cuts with

powerful appliances that can

handle larger quantities with ease.

for more about the paddock,v isitMElandaPaRK.CoM.au

Sue and Matt Simmons with

one of the prized pigs on

their picturesque free-range

pork farm, Melanda Park.

8

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prod u c ers u e rec ommendstaking advantage ofthis cookers generouscapacity to roast herprize-winning porkto perfection

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13. Kenwood Chef

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This powerful mixer has

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Create authentic Italian fare

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P u rPl e K a l e Pa sta w i th b a s i l Pe stoFresh, home-made pasta soaks up the vibrant Mavours of the pesto in this dish.


Michael Champion with

an armful of freshly picked

purple kale on his farm,

Champions Mountain Organics.

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earth eased from the

Champions Mountain Organics,

one of the closest organic fruit and

vegetable farms to Sydneys CBD,

specialises in a diverse range of new,

unusual and wild salad greens that are

not widely cultivated. Owner Michael

Champion says growing his specialty

range of organic produce is a continual

challenge but one that is well

worthwhile. In fact, his quality produce

is highly sought aKer by the renowned

chefs at some of Sydneys most

prestigious restaurants, including

Tetsuyas, Billy Kwong, and Bentley

Restaurant and Bar. I like doing things

properly and to the satisfaction

of my customers, Michael says. I like

knowing Im giving something back

to the earth instead of just taking away.

Prepare restaurant-quality dishes

using fresh seasonal produce and

the best fuss-free appliances.

for more about the earth,v isitChAMPionorgAniCs.CoM.Au

H A R V E Y N O R M A N . C O M . A U

AdVERt i s EMENt

prod u c erM i ch a e l r ec ommendsusing the great range ofsettings on this processorto prepare his freshseasonal produce

like a pro

15. Kenwood kMix

Blender (BLX60P), $199

Streamlined and practical,

this blender packs a powerful

motor and a 1.6L glass jug

with stainless steel blades.

16. Kenwood kMix Food

Processor (FPX930), $399

With a range of attachments

including a 3L bowl, this stylish

blender is a kitchen essential.

17. Kenwood kMix Hand

Blender (HB870P), $199

This sleek stick blender features

a unique Triblade system, a

powerful motor and a reversible

slicing/shredding function.

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sea selected from the

Keep things fresh and easy

with these perfect prawns and the

latest ultra-functional appliances.

for more about the sea,visitthefishtale.com.au

18. Breville the Kitchen

Wizz Pro food Processor

(BfP800el), $449

Boasting 24 settings, this

food processor can slice

ingredients into 0.5mm

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and anything in between.

19. sunbeam stickmaster

smart system hand

Blender (sm8900), $129

With its range of useful

accessories, this appliance

can create superb soups,

dips, drinks and more.

20. sunbeam versacook

electronic multi cooker

X5 (mu2000), $169

Ideal for adventurous cooks,

this compact and versatile

appliance serves as a deep

fryer, frypan, slow cooker,

saucepan and steamer.

Afer more than 27 years in the

seafood industry, John Susman,

managing director of consulting

agency Fishtales, remains as

passionate as ever about his wares.

I love seafood its the most delicious

protein on the planet, he says, adding

that the best part of the job is getting

to eat my body weight in seafood

every day. Fishtales works with

Australias fnest catchers and growers

to ofer a premium water to plate

service. We work with seafoods that

are delicious and domestically

produced and we work with fshermen

who care, Susman says. Australian

seafood is special, its unique, and we

like to see it handled in the best way

possible and with the best equipment.

l emon gr a s s ch i l l i pr awn s w i th st e amed r i c eQuick, easy and stylish, this fragrant dish puts a modern twist on Asian fare.

for the detailed recipe, visit hn.com.au/perfectpairings

Fishtales managing director John

Susman inspects his premium

produce at the Sydney Fish Market.

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Visit any Harvey Norman store to view the range. For more information, call 1300 464 278 or visit harveynorman.com.auTo fnd out whats happening at your local Harvey Norman, contact your store directly. Harvey Norman stores are operated by independent franchisees. *Not available at all stores. Ends 30/06/14.

H A R V E Y N O R M A N . C O M . A U

AdVERt i s EMENt

prod u c er

john rec ommends

using these teppan

yaki

and wokinduction

cooktopsto prepare

fresh Asian-style

meals in afash

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C u stom i s e yo u r k i tche n w i th these n ew A EG i n d u ct i on c ooktops21. AEG Ceramic Glass induction Wok Cooktop (HC451500EB), $3,749

Designed to accommodate a large wok, this induction cooktop is perfect for stir-fries.

22. AEG 58cm 2 Zone teppanyaki induction Cooktop (HC652600EB), $5,499

Prepare delicious Japanese-style dishes with this 58cm teppanyaki plate.

23. AEG 36cm 2 Zone Crystalline induction Cooktop (HC452400EB), $2,449

This easy-to-clean ceramic cooktop makes cooking efcient, safe and fuss-free.

22 2321

21

pecial ays

PHOTOGRAPHYchris

court

recipesjessicabrook+stevepearcemerchandisinglucytweed

shotonlocationatleaningoak,mudgeensw.

location . goat farm

With their soft hides in snowywhite and glossy browns, their oppy ears and distinct

personalities, it's hard not to like these funny little creatures. Andwith goat'smilk,

yoghurt and cheese growing in variety and quality, it's time to embrace their creamy,

tangy goodness in rich, generous savoury dishes aswell as delicate sweets and cakes.

photographyChrisCourt styling stevepeArCe

the playful gats

71www.donnahay.com


enamelbowlandstool(opposite)fromdouguponbourke.


Goat'smilk is as fresh and grassy as

the lush, green paddocks of the farm.

Whenmade into yoghurt, it has a lovely

tangy avour that'smore savoury than

cow'smilk. Thismakes it perfect to turn

into luscious thick labne, which is so

simple tomake at home.

73www.donnahay.com

whipped goats milk labne

74 www.donnahay.com

milkbottlesandcarrierandenamelcupandshaker(opposite)allfromdouguponbourke.

goat'smilk pikelets

2 cups (375g) plain (all-purpose) our

2 teaspoons bicarbonate of (baking) soda

1 cup (220g) caster (superne) sugar

3 eggs

1 cups (430ml) goats milk+

1 tablespoon malt vinegar

200g goats milk ricotta+, crumbled

20g unsalted butter, melted

fresh honeycomb+, to serve

Place the our, bicarbonate of soda, sugar and eggs in a bowl and

whisk to combine. Combine the milk and malt vinegar and whisk

into the our mixture. Add the ricotta and fold to combine. Heat

a large non-stick frying pan over medium heat. Brush the pan

with butter and cook tablespoons of the mixture, in batches, for

2 minutes each side or until golden and cooked through. Serve

warm with the honeycomb. Makes 25.

+ Goats milk is available from most supermarkets. Goats milk ricotta

is available from select health food stores. If unavailable, use regular

ricotta. Buy fresh honeycomb from some greengrocers and health food

stores. Use regular honey if unavailable.

whipped goatsmilk labne

1kg goat's milk yoghurt+

500g mascarpone

1 teaspoon sea salt akes

Combine the yoghurt, mascarpone and salt in a large bowl and,

using a hand-held electric mixer, whisk on high for 6 minutes

or until thickened. Place the mixture in a bowl lined with a

double layer of muslin and gather up the edges to enclose.

Suspend the yoghurt from a shelf in the refrigerator++, placing

a bowl underneath to collect any moisture, for 24 hours or until

the mixture is rm. Carefully remove the muslin and spoon the

labne into a dish to serve. Labne is delicious on toast with honey,

as part of a meze spread served with atbread or with grilled

meats and vegetables.

+ You can buy goat's milk yoghurt at some supermarkets, specialty food

stores and health food stores.

++ You can also suspend the labne from a wooden spoon balanced over a

large, deep pot or jug. Store the labne in an airtight container in the fridge

for up to 1 week.


goat's milk pikelets

goats cheese and caramelised onion

bread and butter pudding

77www.donnahay.com


braised borlotti beans

2 tablespoons extra virgin olive oil, plus extra, to serve

4 cloves garlic, peeled and sliced

1kg vine-ripened tomatoes, chopped


750g fresh borlotti beans, peeled (300g peeled beans)


12 thin slices streaky bacon

1 cup sage leaves

350g goats brie, sliced into rounds

toasted bread, to serve

Heat 1 tablespoon of the oil in a large, deep-sided frying pan

over medium heat. Add the garlic and cook for 1 minute. Add

the tomato, stock and borlotti beans, bring to the boil and cook

for 30 minutes, stirring occasionally, or until the beans are

tender. Sprinkle with salt and pepper.

While the beans are cooking, heat the remaining oil in a large

non-stick frying pan over medium heat and cook the bacon, in

batches, for 5 minutes or until crisp. Remove and keep warm.

Add the sage and cook for 1 minute or until the leaves are crisp.

Preheat a grill (broiler) to high. Divide the beans between

4 x 2 cup-capacity (560ml) ovenproof frying pans or dishes.

Place a round of cheese on top, sprinkle with pepper and grill

for 34 minutes or until golden and the cheese has melted. Top

with the bacon and sage and serve with the bread. Serves 4.

goats cheese and caramelised onion breadand butter pudding

2 x 700g walnut baguettes, sliced+

420g caramelised onion relish

200g goats curd

1 bunch rosemary

6 eggs

4 cups (1.125 litres) single (pouring) cream


cup (55g) nely grated parmesan

Preheat oven to 180C (350F). Arrange the bread in a large

deep-sided baking tray. Spoon over the caramelised onion, goats

curd and half the rosemary sprigs. Whisk together the eggs,

cream, salt and pepper and parmesan and gradually pour over

the bread. Allow to stand for 10 minutes. (The bread will soak up

the egg mixture as it stands.) Bake for 35 minutes or until golden

and just set. Serve with the remaining rosemary. Serves 68.

+ You can nd walnut baguettes at select bakeries. Use sourdough bread

if unavailable.

braised borlotti beans

goat's cheese and bacon quiche


1 teaspoon sea salt akes

225g chilled unsalted butter, diced

cup (80ml) iced water


2 brown onions, peeled and nely chopped

300g bacon, rind removed and nely chopped

1 cups (325ml) pouring cream

1 cups (325ml) goats milk


1 cups (185g) nely grated rm goats cheese, plus extra,

to serve


Preheat oven to 200C (400F). Place the our, salt and butter

in a food processor and process for 1 minute or until the mixture

resembles breadcrumbs. With the motor running, gradually

add the iced water and process until the mixture comes

together and forms a dough. Roll out between two sheets of

non-stick baking paper to a 5mm-thick 40cm x 40cm circle.

Refrigerate for 10 minutes.

Lightly grease a 22cm x 6cm deep pastry ring+ and place on

a large tray lined with non-stick baking paper. Line the pastry

ring with the pastry, leaving a 3cm overhang of pastry. Line

with baking paper, ll with baking weights or dried beans and

bake for 20 minutes or until light golden. Remove the weights

and paper and bake for a further 5 minutes. Reduce oven to

180C (350F). While the pastry is baking, heat the oil in a large

non-stick frying pan over high heat. Add the onion and bacon

and cook, stirring, for 1215 minutes or until golden. Set aside.

Place the cream and goats milk in a medium saucepan over

high heat and bring to the boil. Pour the cream over the eggs

and whisk to combine. Add the cheese, onion and bacon

mixture, salt and pepper and mix to combine. Pour the mixture

into the pastry shell and bake for 6070 minutes or until the

quiche is just rm and the top is golden. Leave it in the tin

to set for 30 minutes. Using a small serrated knife, trim the

overhanging pastry and remove the pastry ring. Sprinkle with

the extra cheese to serve. Serves 810.

+ Large pastry rings are available from selected cake decorating stores,

kitchenware supply stores and online.

The avour and texture of goat's cheese

is wonderfully enhancedwhen baked into

savoury tarts and pastries.We've taken

themost classic of pastries the quiche

and added goat'smilk and cheese for a

lovely twist on the original recipe. Using

a pastry ring to create a high, rustic

version, this generous quiche is sure

to feed quite the party.

woodencratefromdouguponbourke.

79www.donnahay.com


goat's cheese and bacon quiche

80 www.donnahay.com


woodencrate(opposite)fromdouguponbourke.

81www.donnahay.com

goats cheese and beetroot tarte tatin

82 www.donnahay.com

lemon and goats yoghurt cake

cup (180ml) vegetable oil

2 eggs

1 tablespoon nely grated lemon rind

cup (60ml) lemon juice

1 cup (280g) goats milk yoghurt+

1 cups (385g) caster (superne) sugar

2 cups (300g) self raising (self-rising) our

2 tablespoons thyme leaves

lemon icing

1 cup (160g) icing (confectioners) sugar, sifted

1 tablespoon lemon juice

tablespoon boiling water

Preheat oven to 160C (325F). Place the oil, eggs, lemon rind,

lemon juice, yoghurt and sugar in a large bowl and whisk to

combine. Sift over the our and stir until smooth. Pour into

a well greased 24cm non-stick Bundt tin and bake for 5055

minutes or until a skewer inserted comes out clean. Allow

the cake to stand in the tin for 5 minutes.

To make the lemon icing, mix to combine the sugar, lemon

juice and boiling water. Carefully turn the cake out onto a cake

stand and spoon over the icing while the cake is still hot.

Sprinkle with thyme leaves and allow to set for 10 minutes

before serving. Serves 1012.

+ You can nd goats milk yoghurt at some specialty food stores and

health food stores. Use regular plain (natural) yoghurt if unavailable.

goats cheese and beetroot tarte tatin

600g golden baby beetroot (8 beetroot), trimmed

600g red baby beetroot (8 beetroot), trimmed

1 cup (250ml) malt vinegar

cup (150g) caster (superne) sugar



cup (80ml) vincotto or balsamic glaze+

25g unsalted butter, chopped

1 sheet frozen puff pastry, thawed

1 x 320g jar marinated goats cheese

100g baby beetroot leaves, to serve

Preheat oven to 200C (400F). Place the golden beetroot in a

small baking dish and the red beetroot in a separate dish. Mix

to combine the vinegar, sugar, oil, salt and pepper and pour over

the beetroot. Cover each tray with aluminium foil and roast for

50 minutes. Remove the foil and cook for a further 10 minutes.

Peel the beetroot while they are still warm and slice into 5mm

rounds. Set aside.

Heat the vincotto and butter in a 23cm non-stick frying pan

over medium heat. Bring to the boil and cook for two minutes.

Remove from the heat and place the beetroot across the base of

the frying pan. Using the pan as a guide, cut a 23cm circle from

the puff pastry and place on top of the beetroot, tucking it in

around the edges. Bake for 3035 minutes or until puffed and

the pastry is deep golden. Carefully invert onto a large plate, top

with the goats cheese and beetroot leaves and serve immediately.

Serves 4.

+ Vincotto, meaning 'cooked wine' is a sticky-sweet Italian condiment

made from grapes. Find it at delicatessens and specialty food stores. woodenboardandtable(opposite)fromdouguponbourke.


Every lemon cake you've ever hadwill pale

in comparison to this tangy-sweet delight

madewith goat's yoghurt. Light andufy

with ane crumbanddripping in lemony

icing, it's the perfect afternoonpick-me-up.

A scattering of fragrant thyme leaves

simply lifts it to another level.

lemon and goats yoghurt cake

goats curd ice-cream

2 cups (500ml) goats milk+

1 cup (250ml) single (pouring) cream


1 tablespoon nely shredded lemon zest

8 egg yolks

cup (150g) caster (superne) sugar

100g goats curd+

Heat the milk, cream, vanilla and lemon in a saucepan over

high heat, stirring occasionally, until just boiling. Remove from

the heat and set aside. Place the egg yolks and sugar in a bowl

and whisk until thick and pale. Pour the milk mixture slowly

over the egg yolk mixture, whisking to combine. Pour the

mixture back into the saucepan and stir over medium heat for

5 minutes or until the custard is thick and coats the back of a

spoon. Whisk in the goats curd and refrigerate until cold. Place

in an ice-cream maker and churn according to manufacturers

instructions. Freeze for 34 hours or overnight. Makes 1.5 litres.

+ Goats milk is available from most supermarkets. Goats curd is a

fresh goats cheese available from delicatessens and cheese shops.

orange crostoli with fennel sugar


1 teaspoon baking powder

cup (40g) icing (confectioners) sugar

1 tablespoon nely grated orange rind

cup (70g) unsalted butter, softened


2 tablespoons orange-avoured liqueur


1 teaspoon fennel seeds

1 cup (160g) icing (confectioners) sugar, extra, for dusting

vegetable oil, for deep-frying

Place the our, baking powder, icing sugar, orange rind and

butter in the bowl of a food processor and process until the

mixture resembles ne breadcrumbs. Add the vanilla extract,

liqueur and eggs and pulse until the mixture comes together.

Transfer to a clean kitchen bench and knead for a few minutes.

Cover and allow to rest for 30 minutes.

To make the fennel sugar, place the fennel seeds in a mortar

and grind with a pestle to a ne powder. Place in a large tray,

add the icing sugar and mix to combine. Set aside.

Fill a large, wide saucepan half-full with oil and insert

a deep-frying thermometer. Heat the oil to 180C (355F).

Divide the pastry into four and roll each piece out onto

a lightly oured bench to 2mm thick. Cut into strips with

a ravioli cutter. Cook the pastry, in batches, for 12 minutes

or until golden and puffed. Drain on absorbent paper and

toss in the fennel sugar to serve. Serves 68.

+ Crostoli can be made ahead and stored for up to 2 weeks in an

airtight container in a cool, dry place. Serve with the goat's curd

ice-cream or with coffee for an afternoon pick-me-up.


seedirectoryforstockistdetails.

85www.donnahay.com

Goat'smilk ice-creamhas a distinct tart

and tangy avour, partnering perfectly

with lemon zest for a lighter-tasting treat.

The addition of goat's curd lends an

extra layer of creaminess.

goats curd ice-cream and

orange crostoli with fennel sugar

recipesdoloresbragamenndez+stevepearcemerchandisingimogeneroache

in season . cauliflower

If ever therewas a vegetable of themoment, then it's surely

cauliflower, the comeback kid of the year. Finding its way onto

menus everywhere in crisp, creamy or roasted form, this

handsome flowering head is at its peak throughwinter. Thewhite

curds are a natural fit with cheeses, spices, lemon and robust

flavours in everything frommac and cheese towarmgolden salads.

photographybendearnley styling STevepearce

87www.donnahay.com

spaghetti with cauliflower,

burrata and anchovies

whole spice-roasted cauliflower


parmesan-crumbed sardines

with warm cauliflower salad

89www.donnahay.com

cauliflower mac and cheese


crispy chicken breast

with cauliflower risotto

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cauliflower, caraway and date flatbread

2 teaspoons active dry yeast

teaspoon caster (superfine) sugar

1 cups (375ml) lukewarm water

3 cups (450g) 00 flour

2 teaspoons sea salt flakes



1 x 800g cauliflower, trimmed and thinly sliced

1 brown onion, thinly sliced

4 fresh dates, pitted and chopped

cup (120g) double (thick) cream


2 teaspoons caraway seeds

8 thyme sprigs

Place the yeast, sugar and water in a bowl and mix to combine.

Set aside for 5 minutes or until bubbles appear on the surface.

Place the flour, salt and 1 tablespoon of the oil in a large bowl.

Make a well in the centre, add the yeast mixture and combine

using well-floured hands to form a dough. Knead on a lightly

floured surface for 45 minutes or until smooth and elastic.

Donna Hay - July 2014

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Transcript of Donna Hay - July 2014