autumn recipes recipes - Andi-Co

autumn recipesrecipes

About Karen

I’m Karen McFarlane and my Food Love has been with me for as long as I can remember. I grew up on a farm in Victoria where my next door neighbour was a ten minute bike ride away. It was a very serene place to grow up, and I know how fortunate I was to have such a childhood where we grew our vegetables, milked our cows, collected fresh eggs and picked fruit to bake in pies on the weekend. My Mum is an amazing baker and I have the fondest memories of helping her to bake our family favourites most Sunday afternoons, just as the sun started dipping below the front veranda. Growing up, I would often take over Mum’s kitchen to cook up something different to our usual Mediterranean menu. I remember cooking many things from the Australian Women’s Weekly Chinese cookbook and trying to perfect Margaret Fulton’s meat pie. The kitchen was where I loved to be, and it still is. These days, my Food Love has grown to include recipe writing, food photography and food styling. When I’m not in the kitchen, I also tend to my veggie garden at home, as well as growing and harvesting produce from our family farm. After working for several years in the media industry, I left my job to raise my three young children and open the door to my foodie future. I now work as a Food Stylist and have been involved with magazines, MasterChef, the Melbourne Food and Wine Festival and now Falcon Australia. In my spare time I also develop, style and photograph recipes for my website foodlove.com.au.

All recipes, food Styling and photography by Karen McFarlane, foodlove.com.au

Contents

Autumn Recipe Series Pumpkin hummus with feta and pine nuts Yoghurt flatbreads Roast pork belly with spiced apples Slow-cooked spiced lamb shoulder Dukkah roasted eggplant with mint and pomegranate Hazelnut Dukkah Caramelised onion omelette with goat’s cheese and thyme Quinoa and pistachio tabouleh Roasted cauliflower with pearl couscous and feta Fig and almond tart with honeyed ricotta Fig compote Apple pie with thyme salted caramel

5 7 9 11 13 15 15 17 19 21 23 23 25

Winter Recipe Series Crusty spelt loaf Sweet potato & carrot fritters with herb salad Kale & ricotta gnudi with brown butter Braised beef cheeks with orecchiette Chicken & bacon meatloaf with crunchy sourdough topping Chicken & chorizo pilaf Lamb shank pie with pearl barley Madeleines with pumpkin caramel Pumpkin muffins with maple caramel and pecans Chocolate espresso brownies

27 29 31 33 35 37 39 41 43 45 47

autumn recipes

FALCON AUTUMN SERIES

Pumpkin hummus with feta and pine nuts Difficulty Easy

Prep Time 15 mins

Cooking Time 30 mins

Serves 8-10

ingredients 600 gm butternut pumpkin, peeled and cubed 4 garlic cloves, skin on ¼ cup olive oil, divided 400gm can chickpeas, drained and rinsed 1 tbsp tahini Juice of 1 lemon

1 tsp ground cumin ¼ cup pine nuts, toasted 50 gm Persian feta Sumac for sprinkling Sea salt and freshly ground black pepper

method Preheat oven to 180°C Fan Assisted function.

Place the pumpkin and garlic on a large baking tray and coat with 1 tbsp olive oil, season with salt and pepper and cook on the middle shelf for 25 minutes or until golden and tender, remove the skins from garlic and discard.

Add the pumpkin and roasted garlic to a blender along with the chickpeas, tahini, lemon juice, cumin and remaining olive oil and blend until smooth. Season with salt and pepper and transfer to your serving dish, crumble feta on top, sprinkle with pine nuts and sumac and finish with a drizzle of extra virgin olive oil. Serve with warm yoghurt flatbreads, recipe below.

7


Yoghurt flatbreads Difficulty Easy

Prep Time 15 mins


Makes 8

ingredients 250gm plain flour 2 teaspoons baking powder 200gm thick natural yoghurt

1 tsp sea salt 2 tablespoons olive oil, plus extra for frying

method Combine all ingredients into your mixer with the dough hook attached. Mix until dough is smooth and coming away from the sides. Cut your dough into 8 even balls and set aside to rest for 10 minutes. Roll out dough balls between two pieces of baking paper to about 3mm thick. Repeat this process with all the balls of dough.

Heat the teppanyaki plate to high and brush with a small amount of olive oil. Cook flatbreads in batches, turning once, until puffy and golden (about 2 minutes each side).

9


Roast pork belly with spiced apples Difficulty Easy

Prep Time 30 mins

Cooking Time 2 hours

(plus marinating & resting time)

Serves 4-6

ingredients 1.5 – 1.7 kg pork belly, skin on and deboned (reserve bones) 2 tsp coriander seeds 2 tsp fennel seeds 2 tsp sea salt flakes ¼ cup apple cider vinegar 250ml chicken stock 2 tbsp brown sugar

3 granny smith apples, cored and quartered 8 small whole shallots, peeled 2 star anise 1 cinnamon stick

method Heat a frypan over high heat and toast the coriander and fennel seeds for 1-2 minutes until fragrant, transfer to a mortar and pestle and pound until ground. Score the pork skin at 1cm intervals and rub spice mix all over pork; place skin-side up in a medium roasting tray and refrigerate, uncovered, overnight. Preheat oven to 200°C Fan Assisted function.

Rub salt all over pork, including the skin, place the reserved pork rib bones in the roasting tray to use as a trivet and sit the pork belly on top; roast on the second shelf for 60 minutes until skin has bubbled and started to crisp; reduce temperature to 180°C and cook for 45 minutes.

In a small jug, mix together the vinegar, stock and sugar. Remove the pork from oven and carefully spoon out excess rendered fat then pour the vinegar and stock mixture into roasting pan, along with the apples, shallots, star anise and cinnamon. Transfer back to the oven to cook for another 15-20 minutes or until the shallots are cooked and the sauce has reduced. Rest the pork for 15 minutes before turning upside-down to cut thick slices neatly through the crackling. Discard cinnamon and star anise from the spiced apple sauce and serve alongside the pork.

11


Slow-cooked spiced lamb shoulder Difficulty Easy

Prep Time 5 mins

Cooking Time 6.5 hours

(plus marinating & resting time)

Serves 6-8

ingredients 1.5 – 1.7 kg boneless lamb shoulder 1 tbsp ground cumin 2 tbsp ground coriander 1 tbsp ground cinnamon 5 cloves garlic, finely chopped

2 tsp sea salt Freshly ground black pepper ¼ cup olive oil 250ml (1 cup) chicken stock Flat leaf parsley to serve

method Preheat oven to 130°C Fan Oven function. In a small bowl, mix together the cumin, coriander, cinnamon, garlic and salt and pepper with the olive oil and stir to combine. Score the lamb shoulder all over with a sharp knife and rub the spice mix all over the lamb, cover and refrigerate for 2 hours or overnight.

For a nice crust on your lamb, increase oven to 200°C Fanned Grilling function, place lamb, skinside up and uncovered, on the second shelf for 25-30 minutes until the skin is dark and crispy. Rest the lamb for 20 minutes then shred, season well with salt and pepper, top with fresh parsley and serve.

Place the lamb in a heavy based oven dish and add the stock, cover tightly with a layer or baking paper, then foil or lid and cook for 6 hours until the meat is very tender.

13


Dukkah roasted eggplant with mint and pomegranate Difficulty Easy

Prep Time 30 mins

ingredients


Serves 6-8

method

2 eggplants ¼ cup olive oil 2 tablespoons hazelnut dukkah, recipe below Salt and pepper ¼ cup pine nuts, toasted 1 handful fresh mint leaves, roughly chopped ½ pomegranate, deseeded Tahini Yoghurt dressing 1 cup Greek yoghurt 1 tablespoons tahini 1 teaspoon honey Juice of half a lemon Salt and pepper

Preheat oven to 200°C Fan Assisted function. Cut the eggplants in half lengthwise, then each half into either 3 or 4 wedges depending on the size of the eggplants. In a small bowl, mix together the olive oil and dukkah spice, then arrange the eggplant wedges on a baking paper-lined tray and brush the wedges with the dukkah oil, season with salt and pepper and roast for 25-30 minutes until cooked through and golden brown. Cool slightly then transfer to your serving dish. For the dressing, whisk all the ingredients together then drizzle over the eggplant. Sprinkle with the pine nuts, mint, pomegranate seeds and extra dukkah and serve.

Hazelnut ingredients 150gm hazelnuts, toasted and skins removed 2 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp dried thyme 100gm sesame seeds, toasted 1 tsp sumac 1 tspn sea salt Freshly cracked black pepper

method Place the hazelnuts in a mortar and pestle and pound until the nuts are crushed, transfer to a bowl. Alternatively you can use the pulse function on a food processor. Place the coriander, cumin and thyme in a dry frying pan and toast until the seeds are lightly golden and aromatic. Cool then transfer to the mortar and pestle along with the salt and a few grinds of pepper and pound until the spices are ground. Add the spice mix to the hazelnuts; add the sesame seeds and sumac and mix well. This Egyptian spice mix will keep in an airtight jar for 2 to 3 weeks. 15


Caramelised onion omelette with goat’s cheese and Difficulty Easy

Prep Time 20 mins


Serves 4

ingredients 6 eggs, beaten 1 cup fresh sourdough breadcrumbs 20 gm unsalted butter, plus 50gm, melted 1 tsp thyme leaves, chopped and divided ¼ cup Parmesan cheese, grated 50 gm mild goat’s cheese Sea salt and black pepper Watercress or rocket leaves to serve

Caramelised onions 2 red onions, sliced 20gm unsalted butter 1 tbsp olive oil 1 clove garlic, chopped 2 tbsp balsamic vinegar 1 tbsp brown sugar

method For the caramelised onions, melt the butter and olive oil in a frypan over medium heat; add onion and garlic and cook, stirring, for 10 minutes until soft. Add the balsamic vinegar and sugar and cook for a further 5 minutes until onions are dark and slightly sticky, season with salt and pepper. Once cool, add the onions to the beaten eggs, along with ½ tsp thyme, season with salt and pepper and mix well. Preheat oven to 200°C Fanned Grilled function.

season with salt and pepper and stir to combine, set aside. In a medium ovenproof frypan, over a medium heat, add the 20gm butter to melt, then pour in the egg and onions and cook for 3-4 minutes until the bottom is golden; crumble over the goat’s cheese, followed by the breadcrumb mixture. Place the frypan under grill and cook for 2-3 minutes until the breadcrumbs are golden and crisp and the egg is set. Serve topped with dressed salad greens.

Place the breadcrumbs, melted butter, remaining thyme and parmesan in a bowl,

17


Quinoa and pistachio tabouleh Difficulty Easy

Prep Time 20 mins


Serves 6-8

ingredients 1 cup white organic quinoa 1 continental cucumber, deseeded and diced ½ bunch flat-leaf parsley, finely chopped ½ bunch mint, finely chopped 1 cup (100 grams) Sicilian green olives, pitted and roughly chopped ½ cup (65 grams) baby capers in brine, drained 4 spring onions, thinly sliced 150 gm (1 cup) pistachios, toasted, roughly chopped Sea salt and freshly ground black pepper

Dressing 1 clove garlic, minced Juice of 1 lemon ¼ cup extra-virgin olive oil Sea salt and freshly ground black pepper

method In a medium saucepan cook the quinoa in salted boiling water for 10-12 minutes or until cooked; if you have an induction cooktop, set to L2 (90°C). Once cooked, drain the quinoa in a fine sieve and push to squeeze out all excess water.

For the dressing, mix together the garlic, lemon juice and the oil, season with salt and pepper. Transfer the quinoa to a large bowl; add the dressing along with all the remaining salad ingredients, mix well, season with sea salt and freshly ground black pepper.

19


Roasted cauliflower with pearl couscous and feta Difficulty Easy

Prep Time 15 mins


Serves 6-8

ingredients 1 head of cauliflower, cut into small florets 2 tbsp olive oil 1 cup (150 gm) Pearl couscous 50gm unsalted butter 10 sage leaves 2 garlic cloves, finely chopped

1 tbsp coriander seeds, toasted and ground Juice of 1 lemon 50 gm flaked almonds, toasted 100 gm feta Sea salt and freshly ground black pepper

method Preheat oven to 180°C Fan Oven function. Coat the cauliflower with the oil, season with salt and pepper and spread out on a baking tray, roast for 25-30 minutes until golden and cooked. Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain and set aside.

In a large frypan over high heat, melt the butter until foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside. Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice, almonds and stir to coat everything well, season with salt and pepper. Transfer to serving plate, top with sage leaves and crumbled feta and serve.

21


Fig and almond tart with honeyed ricotta Difficulty Easy

ingredients

Prep Time 40 mins


Serves 8-10

method

250gm unsalted butter, softened 250gm caster sugar 4 eggs 60gm (⅓ cup) plain flour 250gm almond meal 2 tablespoons amaretto liqueur (optional) 1 ½ cups fig compote, recipe below 4 ripe figs, trimmed and quartered ¼ cup flaked almonds

Grease a deep 23cm loose-bottom tart pan with butter, then dust with flour and shake out the excess. For the pastry, place the butter and icing sugar in a bowl and beat with electric mixer until pale and fluffy. Add the egg and beat followed by the flour. Form the dough into a disc shape, wrap in plastic and refrigerate for two hours. Roll pastry out between two sheets of baking paper to about 3mm thickness and refrigerate for another 15 minutes to firm up again then use to line the tart tin, trim excess pastry. Preheat oven to 170°C Fan Oven function.

Sweet shortcrust pastry 100g unsalted butter, softened 100gm icing sugar 1 egg 200gm plain flour

For the filling, beat butter and caster sugar until pale and fluffy, gradually add eggs one at a time; fold in the flour, almond meal, a pinch of salt and the amaretto. Spread the fig compote over the base of the tart, then spoon over the filling and smooth the top. Arrange the fresh figs on top, cut-side-up (don’t push figs Honeyed ricotta into mixture), and scatter over the flaked almonds. Bake for 50-60 300gm fresh ricotta mixed with 2 tbsp honey minutes or until golden and set. Cool completely and serve with a dollop of the honeyed ricotta and a dusting of icing sugar.

Fig compote ingredients 1kg fresh figs, trimmed & roughly chopped 500gm caster sugar Juice of 1 lemon 1 tspn vanilla paste 1 cinnamon quill Makes about 3 cups

method In a medium saucepan, place the figs, sugar, lemon juice, vanilla and cinnamon and bring to a boil then cook, stirring often, uncovered over a medium-low heat for about 45 minutes until figs have broken down and the compote is thick and dark. Remove cinnamon quill and cool slightly before sealing in sterilised jars. Compote will keep for up to three months. 23


Apple pie with thyme salted caramel Difficulty Easy

Prep Time 40 mins


(plus resting time)

Serves 6-8

ingredients Sweet pastry 250 gm unsalted butter, softened 150gm caster sugar 1 egg 350 gm plain flour

5 granny smith apples, peeled and diced 5 pink lady apples, peeled and diced ½ tsp cinnamon 50 gm unsalted butter ¼ cup caster sugar 1 tbsp honey 1 lemon, finely zested and juiced 2 tbsp plain flour 2 tbsp cream 1 tbsp demerara sugar

Thyme salted caramel 1 cup (220gm) caster sugar 60gm butter 4 sprigs thyme, leaves stripped from stem ½ cup cream 1 tsp sea salt flakes

method For the pastry, beat the butter and sugar until pale and fluffy, add egg and mix, then the flour and beat until just combined. Divide dough in two, one third for the top and two thirds for the base, wrap in plastic and chill for at least 30 minutes. For the filling, place the apples, cinnamon, butter, sugar, honey, lemon zest and juice into a large saucepan, mix together and cook, stirring occasionally, over medium heat for about 10-12 minutes until apples are tender but retain their shape, add the flour and cook for 1-2 minutes until the juice has thickened, cool. Preheat oven to 180°C Fan Assisted function.

Roll out pastry for the base and line a 22cm pie tin; refrigerate for 20 minutes. Fill the pie crust with the apple filling. For the lid, break off bits of the remaining pastry and drop onto the apples until you have covered the entire pie. Brush with the cream, sprinkle with demerara sugar and bake for 35-40 minutes until golden. For the caramel, place the sugar in a heavybased saucepan over a medium heat, once the sugar starts to dissolve, stir with a spoon and continue to cook until all the sugar has dissolved and turns to a smooth brown caramel. Remove from heat and carefully add the butter, thyme, cream and salt. Stir to combine and set aside to cool before serving generously with the apple pie.

25

Winter recipes

FALCON WINTER SERIES

Crusty spelt loaf Difficulty Easy

Prep Time 15 mins

(plus rising time)


Makes 1 loaf

ingredients Sponge ¾ cup (120 gm) bread flour ¾ cup (120 gm) organic wholemeal spelt flour 2 tsp sugar 2 tsp honey ½ tsp yeast 1½ cups water, at room temperature

Flour mixture 2 cups (320 gm) bread flour 2 tsp fine salt ½ tsp yeast 5 ice cubes for baking the bread NOTE: If you can’t find bread flour you can use regular unbleached flour, but your loaf won’t be as chewy.

method Begin this recipe a day in advance. In a large mixing bowl, place all the ingredients for the sponge starter and whisk until you have a smooth batter. Cover with plastic wrap and allow the sponge to sit for an hour at room temperature then overnight in the refrigerator, or up to 24 hours. Turn on the Nexus Proving drawer function. Bring the sponge up to room temperature, then add all the flour mixture ingredients to the sponge and knead for 5 minutes or until smooth and elastic; if the dough is still sticky add a little more flour. Place the dough in an oiled bowl and roll the dough around to coat, cover with a damp cloth and place in the proving drawer for 1 hour until doubled in size. Preheat oven to 220°C Fan.

Turn the dough out onto a lightly floured bench and knock the dough back to release the air by folding the bread over itself a few times. Shape the dough into a round loaf, place onto a floured heavy-based dish, or a 20cm floured banneton or bread proofing basket; cover with a damp cloth and place in the proving drawer for a further 1 hour. Place the dough onto a heavy-based tray, if not already, and with a very sharp knife or razor, make 4 cuts in the top of the dough in a square shape. Place a baking sheet in the oven on the bottom rack (underneath where the bread will bake) and allow it to heat up. Put the dough in the oven and put the ice cubes in the empty tray beneath and quickly shut the oven door. This will trap all the steam in the oven and allow the bread to rise before the crust begins to form. Bake for 20 minutes then reduce the temperature to 180°C and bake for a further 20 minutes. Transfer to a wire rack to cool completely before slicing. 29


Sweet potato & carrot fritters with herb salad Difficulty Easy

Prep Time 20 mins


Makes 12

ingredients 300 gm sweet potato, grated 300 gm carrots, grated 1 clove garlic, finely grated 1 tsp ground cumin 1 tsp fine salt 2 eggs ¼ cup (40 gm) plain flour 2 tbsp olive oil for frying 1 tbsp linseeds for serving Herb salad ½ bunch flat leaf parsley, roughly chopped

½ bunch coriander, roughly chopped ½ small red onion, thinly sliced 1 pomegranate Juice of half a lemon Yoghurt dressing 1 cup Greek yoghurt 1 tbsp tahini 1 tsp honey Juice of half a lemon Sea salt and freshly ground black pepper

method For the yoghurt dressing, whisk all ingredients together in a bowl and refrigerate until ready to serve. To make the fritters, place all ingredients together in a large bowl and mix well to combine; form into 12 small fritters by pressing the mixture together firmly with your hands.

Heat teppanyaki plate to medium and working in batches, cook fritters in a little oil for 3-4 minutes each side until golden and cooked through. For the salad, place all ingredients in a small bowl and toss to combine, season with salt and freshly ground black pepper. Serve the fritters topped with some yoghurt dressing, herb salad and a sprinkle of linseeds

31


Kale & ricotta gnudi with brown butter Difficulty Easy

Prep Time 15 mins


Serves 4

ingredients 150 gm kale leaves, about 1 bunch 600 gm fresh ricotta, drained of excess liquid 2 egg yolks 1 cup plain flour ½ cup (50 gm) finely grated parmesan cheese 10 gratings of fresh nutmeg

1 tsp fine salt 50 gm butter 1 clove garlic, thinly sliced Extra parmesan cheese for serving Sea salt and freshly ground black pepper

method For gnudi, blanch the leaves in boiling water until just wilted, drain and cool then using clean hands or a cloth, squeeze out all excess water. Transfer to a chopping board and chop finely, place in a large bowl along with the ricotta, egg yolks, parmesan, nutmeg, salt and pepper; mix well to combine. Gently mix through the flour until the dough just comes together, turn out onto a floured bench and divide into 2. Roll each ball into a log about 2cm thick then cut gnudi using your thumb as a guide for thickness. Set the gnudi aside on a floured tray.

To cook gnudi, in batches, dust off excess flour and drop into salted boiling water and cook for about 2 minutes until they float to the surface, remove from water with slotted spoon and drain on absorbent paper. Meanwhile, heat a large frypan over medium – high heat, add butter and garlic and cook until the garlic browns, remove from pan and discard. Continue to cook the butter until nut brown; add the gnudi and cook, turning, until golden. Serve with a grating of fresh parmesan cheese.

33


Braised beef cheeks with orecchiette Difficulty Easy

Prep Time 20 mins


Makes 6

ingredients 3 beef cheeks 2 tbsp olive oil, divided 2 onions, finely chopped 1 stick celery, finely chopped 1 carrot, finely chopped 3 cloves garlic, finely chopped 3 roma tomatoes, chopped 2 fresh bay leaves 2 rosemary sprigs, chopped

250 ml red wine 500 ml beef stock 1 tbsp balsamic vinegar 40 gm unsalted butter 750 gm orecchiette pasta ½ bunch flat leaf parsley, chopped Parmesan cheese to serve Sea salt and freshly ground black pepper

method Preheat oven to 140°C Fan. Place oil in a large heavy-based ovenproof saucepan over a high heat. Season the beef cheeks with salt and pepper and brown all over then remove from pan. Turn the heat to medium-low and add the remaining oil, onion, celery and carrot and cook until the onion is soft, then add the garlic and tomatoes and cook for 1-2 minutes. Return the beef cheeks and add the herbs, wine, stock and vinegar and season with salt and pepper.

Cover tightly with lid, transfer to oven for 3½ - 4 hours until tender. Meanwhile, in the last 20 minutes of the beef cooking time, cook the orecchiette in salted boiling water according to packet instructions. Remove beef from oven and discard bay leaves. Use two forks to pull apart and shred the meat into the sauce, then add the butter. Stir the cooked pasta through the sauce, season with salt and pepper and top with fresh parsley and grated parmesan cheese.

35


Chicken & bacon meatloaf with crunchy sourdough topping Difficulty Easy

Prep Time 15 mins


Serves 4-6

ingredients 1 tbsp olive oil 2 rashers bacon, finely diced 1 brown onion, finely diced 1 clove garlic, minced 1 kg chicken mince 250 gm cream cheese, at room temperature Zest of 1 lemon ¼ cup pine nuts (30 gm), toasted

½ cup basil leaves, shredded ½ tsp fine salt Freshly ground black pepper 3 slices sourdough bread, crusts removed 40 gm unsalted butter, melted 2 tbsp finely grated parmesan cheese Roasted vegetables to serve.

method Preheat oven to 180°C Fan. Grease a 10 x 22 cm loaf tin and line with baking paper. In a frypan over medium heat, add the oil, bacon and onion and cook for 5 minutes, or until the onion is soft and the bacon renders its fat, add the garlic and cook for one minute, transfer to a large bowl. Add the chicken mince, cream cheese, lemon zest, pine nuts, salt and pepper, and basil; mix well to combine but a few larger bits of cream cheese scattered throughout are ideal. Fill the loaf tin with the chicken mixture, pushing it into the corners and smooth the top - I find using clean wet hands are the best tools here.

For the topping, use a food processor to pulse the sourdough slices into breadcrumbs, but not too fine. Place the breadcrumbs into a bowl and pour over the melted butter and mix well to coat; add the parmesan cheese and spread the crumb mix evenly over the top of the meatloaf. Bake for 50 minutes or until cooked and the top is golden and crunchy. (A thermometer should read 75°C when pressed into the centre of the meatloaf). Use the baking paper to lift the meatloaf out of the tin and onto a board; cut thick slices and serve with roasted vegetables.

37


Chicken & chorizo pilaf Difficulty Easy

Prep Time 15 mins


Serves 6

ingredients 1 tbsp olive oil 3 skinless chicken thigh fillets, cubed Pinch of saffron 1 onion, finely diced 2 chorizo sausages, diced 1 red capsicum, diced 1 clove garlic, finely chopped 40 gm unsalted butter

2 cups basmati rice, rinsed 3 cups (750 ml) chicken stock 1 tsp fine salt Freshly ground black pepper 1 cup corn kernels, about 2 cobs ½ cup flat leaf parsley, roughly chopped ⅓ cup flaked almonds, toasted Greek yoghurt for serving, optional

method Place the saffron in a mug and half-fill with boiling water (about 150 ml) allow to stand. Meanwhile, heat a large non-stick frypan fitted with a lid over high heat, add oil and cook chicken thighs until browned all over and cooked through. Reduce the heat to medium, add the onions and chorizo to the pan and cook for about 7 minutes until the onion is soft and the chorizo has begun to crisp, add the capsicum and garlic and cook for 1-2 minutes before adding the butter and rice; stir to coat.

Pour in the saffron and chicken stock, salt and freshly ground pepper and stir. Sprinkle the corn over the top of the rice; cover with a tight-fitting lid, reduce the heat to a low simmer and cook for 12 minutes or until the rice is tender. Once it’s cooked, leave the pilaf to stand, covered, for 10 minutes to allow any excess steam to be absorbed - this makes for a fluffier pilaf. Stir the pilaf with a fork to combine and serve scattered with fresh parsley, toasted flaked almonds and a dollop of Greek yoghurt.

39


Lamb shank pie with pearl barley Difficulty Easy

Prep Time 15 mins


Serves 6

ingredients 6 lamb shanks, frenched 1 tbsp olive oil 1 onion, finely diced 2 carrots, finely diced 1 stick celery, finely diced 3 parsnips, finely diced 2 cloves garlic, finely chopped 2 bay leaves 5 sprigs fresh thyme, finely chopped

2 sprigs fresh rosemary, finely chopped 1 tbsp tomato paste 500ml dry white wine 500ml chicken stock 1 cup pearl barley, rinsed 1 tbsp red wine vinegar Sea salt and freshly ground black pepper 1 sheet all-butter puff pastry 1 egg, beaten

method Preheat oven to 140°C Fan. Heat the oil in a large heavy-based ovenproof pot with a tight-fitting lid over a high heat, working in batches, brown the lamb shanks on all sides and set aside. Reduce the heat to medium-low and add the onion, carrot, celery and cook for 7 minutes until the onion is soft. Add the parsnip, garlic and herbs and cook for a further minute before stirring in the tomato paste. Return the shanks to the pot and add the wine and chicken stock, season with salt and pepper and cover with baking paper, foil then the lid. Transfer to the oven and cook for 2½ hours until the meat pulls easily off the bone.

Remove the bay leaves and discard, remove the shanks and set aside to cool slightly before shredding the meat and discarding the bones, set lamb aside. Increase the oven temperature to 200°C. Add the pearl barley and vinegar and return to the oven to cook for 35-40 minutes until the pearl barley is cooked and the sauce has reduced, add the lamb to the pot and mix gently to combine. Pour into a greased 32x24 cm pie dish and cover with the puff pastry, make 2 slits in the centre of the pastry, crimp the edges and brush with the egg. Bake for 15 minutes until the pastry has risen, then reduce the temperature to 180°C and cook for a further 25 minutes.

41


Madeleines with pumpkin caramel Difficulty Easy

Prep Time 15 mins

(plus resting time)


Makes 24

ingredients 200 gm plain flour ½ tsp baking powder 200 gm caster sugar, plus ½ cup extra 2 eggs 2 tsp vanilla bean paste 100 gm unsalted butter, melted, plus extra for greasing 2 tbsp milk ½ tsp cinnamon

Pumpkin caramel ½ cup (110 gm) caster sugar 1 cup cream ½ cup pumpkin puree 40 gm unsalted butter ½ tsp sea salt flakes

method In a large bowl, place the flour, baking powder, 200gm caster sugar and whisk to combine, add the eggs and vanilla then whisk in the melted butter until you have a smooth batter. Cover with plastic wrap and refrigerate for one hour. Preheat oven to 170°C Fan. To make the pumpkin caramel, place the sugar in a medium saucepan over medium-high heat until the sugar melts and turns golden brown. Carefully add the cream and whisk to combine, taking care as hot caramel will bubble up. Add the pumpkin puree, butter and salt and stir over medium heat until the caramel is thick and glossy. Set the caramel aside in the saucepan and heat gently when you’re ready to serve.

Brush two madeleine trays with melted butter, then spoon some batter into each mould filling them two thirds of the way. Bake for 8-10 minutes until lightly golden. Meanwhile in a large bowl, combine the extra caster sugar and cinnamon and whisk to combine. When the madeleines are cooked and still warm, tap them out onto your bench and roll them into the cinnamon sugar to coat. Serve madeleines piled up with warm pumpkin caramel on the side for dipping and drizzling.

43


Pumpkin muffins with maple caramel and pecans Prep Time 20 mins

Difficulty Easy


Makes 12

ingredients 500 gm pumpkin that has been peeled, deseeded and diced 100 gm unsalted butter, melted ½ cup buttermilk ¾ cup (150 gm) brown sugar 2 eggs 3 cups (480 gm) plain flour 2 tsp baking powder ¼ tsp baking soda 1 tsp fine salt

2 tsp cinnamon 1 tsp nutmeg 1 tsp ginger ½ cup toasted pecan nuts, chopped Maple caramel 1 cup (250 ml) maple syrup 20 gm unsalted butter ½ tsp sea salt flakes ¼ cup cream

method Preheat oven to 160°C Fan. Grease and flour a 12-hole muffin tray. For the maple caramel, place maple syrup in a large saucepan (maple syrup will bubble up a lot), over medium heat and cook for 5-10 minutes until reduced slightly, add butter, salt and cream and whisk until smooth, set aside to cool and thicken. Place the pumpkin in a steamer over a saucepan of boiling water and steam for 10 minutes until soft, drain on paper towel to remove excess

moisture. Mash or transfer to a food processor and blitz into a smooth puree, transfer to a large bowl, add the melted butter, buttermilk, sugar and eggs; whisk well to combine. In a bowl, add the flour, baking powder, baking soda, salt and spices and whisk together, then fold the dry ingredients into the pumpkin mixture until just combined. Spoon the batter into your muffin tin and bake for 18 to 20 minutes until cooked. Turn out the warm muffins onto a serving board and pile up, drizzle with the maple caramel, scatter over the pecan nuts and serve warm.

45


Chocolate espresso brownies Difficulty Easy

Prep Time 15 mins


Makes 9

ingredients 250 gm unsalted butter, chopped 250 gm dark chocolate chips, plus 1 cup extra 1 cup (220 gm) caster sugar ½ cup (100 gm) brown sugar 4 eggs 1 tbsp vanilla extract 1 shot espresso coffee, 40 ml ½ tsp fine salt ½ tsp baking powder

1 cup (160 gm) wholemeal spelt flour, plus 1 tbsp extra 1 tbsp cocoa powder for serving Espresso cream 250 gm mascarpone 1 tbsp icing sugar 1 shot espresso coffee, 40 ml 1 tsp vanilla paste

method Preheat oven to 160°C Fan. Grease and line a 23cm square cake tin with baking paper. In a bowl over simmering water, add the butter and 250gm chocolate and stir until melted. Remove from heat and cool slightly before whisking in the sugars, then the eggs; whisk until smooth and glossy. Mix in the vanilla, espresso, salt, baking powder and 1 cup of flour until combined.

In a small bowl, toss the 1 cup of chocolate chips with the extra flour to coat, then stir through the brownie mixture. Pour into prepared tin and smooth the top. Bake for 50 minutes until set but still moist in the centre. Cool completely in the tin before lifting onto a board and cutting into squares. For the espresso cream, whisk together all the ingredients until soft peaks form. Serve the brownies with a dollop of espresso cream and dust with cocoa powder.

47

andico.com.au/falcon/