Oysters with balsamic &pancetta
Cooking Time
10 minutes
Ingredients (serves 2)
• 12 oysters, in half shell
• 8 (about 150g) thin slices mild pancetta,
• excess fat trimmed, coarsely chopped
• 80ml (1/3 cup) balsamic vinegar
Method
1. Preheat grill on high.
2. Place oysters on a baking tray. Top each with the chopped pancetta and then drizzle evenly with the balsamic vinegar.
3. Place under preheated grill (about 5cm away from the heat source) and cook for 10 minutes or until pancetta is crisp. Serve immediately.
Notes & tips
• Note: Pacific oysters used for this recipe, but any variety of oyster works just as well.
Crostini with prosciutto, mozzarella and zucchini
Ingredients (serves 2)
• 1/2 small (about 55g) zucchini, thinly sliced lengthways
• 1 tbs lemon juice
• 10 oregano leaves, torn
• 2 tbs extra virgin olive oil
• 4 x 1cm-thick slices baguette
• 1/2 garlic clove
• 1 (about 100g) fresh mozzarella ball, torn into 1cm pieces
• 2 slices prosciutto, torn into thin strips
Method
1. Combine zucchini, lemon juice, oregano and half the oil in a small bowl. Season with salt and pepper, then set aside for 5 minutes to soften. Drain.
2. Meanwhile, preheat a chargrill pan over high heat. Brush baguette slices with remaining oil and rub with cut side of garlic clove. Cook on grill for 2 minutes each side or until golden. Set aside.
3. Divide mozzarella among toasted baguette slices. Top with prosciutto and zucchini mixture to serve.
Goat's cheese & eggplant salad
Ingredients (serves 2)
• 1 x 110g pkt chevre goat's cheese (Couturier brand)
• 2 tsp olive oil
• Salt & freshly ground black pepper
• 20g baby spinach leaves
• 180g bought chargrilled eggplant (Wattle Valley brand), drained on paper towel
• 90g bought chargrilled red capsicum, drained on paper towel
• 1 1/2 tbs extra virgin olive oil
• 1 tbs balsamic vinegar
Method
1. Preheat grill on high. Cut the goat's cheese into 4 equal slices and place on a non-stick baking tray. Drizzle with olive oil and season with pepper. Cook under preheated grill, 6cm from heat source, for 5 minutes or until light golden.
2. Meanwhile, place spinach leaves in the centres of 2 serving plates. Cut the eggplant and capsicum into 3cm-thick slices and layer on spinach. Top each salad with 2 slices of goat's cheese and drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper and serve immediately.
Persian feta, zucchini & mint tarts
Ingredients (serves 2)
• 1 sheet ready-rolled puff pastry, slightly thawed, halved
• 1 eggwhite
• 2 small zucchini, cut lengthways into thin ribbons using a vegetable peeler
• 2 spring onions, thinly sliced
• 1/2 cup (70g) frozen peas, thawed on paper towel
• 40g Persian feta*
• 1/4 cup mint leaves, roughly chopped
• Extra virgin olive oil, to drizzle
Method
1. Preheat the oven to 220°C. Line a tray with baking paper.
2. Place the puff pastry halves on the prepared tray and prick all over using a fork. Place in the freezer until ready to use. Place a baking sheet or a pizza stone in the oven to heat.
3. Whisk eggwhite in a bowl until frothy, then add zucchini, onion and peas, and season with black pepper. The eggwhite stops the vegetables from over-browning.
4. Remove the pastry from the freezer and divide the zucchini mixture between pastry rectangles, leaving a 1cm border, then top with pieces of feta. Remove the baking sheet from the oven and transfer the baking paper with the tarts to the hot baking sheet. Bake the tarts for 15-18 minutes until the pastry base is crisp and sides are golden brown.
5. Scatter with mint and drizzle with a little olive oil. Serve with a baby cos, avocado and tomato salad, if desired.
Oysters with champagne sauce
Ingredients (serves 2)
• 125ml (1/2 cup) champagne or sparkling white wine
• 1 French shallot (eschalot), finely chopped
• 125ml (1/2 cup) thickened cream
• Freshly ground white pepper
• Rock salt, to serve
• 12 (1 dozen) natural oysters (such as Sydney rock oysters), in the half shell
• Chopped fresh chives, to serve
Method
1. Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.
2. Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.
Chilli-salt scotch fillet and roasted chats with rocket & green bean salad
Ingredients (serves 2)
• 300g small chat potatoes (about 6), halved if large
• 1 1/2 tbs olive oil
• 2 tsp dried oregano
• 1 small garlic clove, roughly chopped
• 1/4 tsp dried chilli flakes
• 2 x 200g scotch fillet steaks
• 100g baby green beans, topped, blanched, refreshed in iced water
• 2 cups (40g) wild rocket
• 1 tbs French salad dressing
Method
1. Preheat the oven to 190°C. Line a small baking dish with baking paper.
2. Combine the chat potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the dried oregano and 1/2 teaspoon of sea salt flakes in the prepared dish. Place in the oven and roast for 30 minutes or until tender and crisp.
3. Using a mortar and pestle, pound the garlic, chilli flakes, the remaining dried oregano and 2 teaspoons of sea salt flakes until well combined. Rub the garlic mixture all over steaks.
4. Heat the remaining 1/2 tablespoon of olive oil in a large heavy-based frypan over high heat until just smoking. Add the steaks and cook for about 3 minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a warm plate, cover loosely with foil, and allow to rest for 5 minutes.
5. Place the baby green beans, wild rocket and French dressing in a bowl and toss to combine.
6. Serve the steaks with the potatoes and salad to the side.
Coffee meringue kisses
Ingredients (serves 2)
• 1 egg white
• 55g (1/4 cup) caster sugar
• 2 tsp cocoa powder, sifted
Coffee cream
• 50g unsalted butter, at room temperature
• 45g (1/4 cup) icing sugar mixture
• 1 tbs coffee liqueur (such as Kahlua)
Method
1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.
2. Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.
3. To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.
4. Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.
Veal with persillade and wilted spinach
Ingredients (serves 2)
• 200g truss cherry tomatoes
• 2 tsp olive oil
• 20g unsalted butter
• 6 veal escalopes* (about 75g each)
• 3 cups baby spinach leaves
• Persillade
• 20g unsalted butter
• 1 small eschalot, finely chopped
• 1 small garlic clove, finely chopped
• 2 tbs lemon juice
• 2 tbs finely chopped flat-leaf parsley leaves
Method
1. Preheat the oven to 200°C.
2. Place the cherry tomatoes on a small baking tray and drizzle with the olive oil, then season with sea salt and freshly ground black pepper. Place in the oven and roast the tomatoes for about 12 minutes or until skins begin to blister. Turn oven off and leave tomatoes in the oven to keep warm.
3. Melt the butter in a large frypan over medium-high heat. When it starts to froth but before it browns, add the veal and cook, in batches, for about 30 seconds on each side or until browned.
4. Transfer the veal to a warm plate and cover with foil to keep warm.
5. Add the spinach to the hot frypan with 2 tablespoons water. Stir continuously over high heat until spinach leaves just start to wilt. Discard pan juices and transfer leaves to a plate with the veal. Cover with the foil to keep warm.
6. For the persillade, melt butter in same pan, then add eschalots and garlic, and cook, stirring, for about 3 minutes or until soft. Add juice and 2 tablespoons water, and simmer for 1 minute. Remove from the heat and stir in parsley.
7. Arrange veal, spinach and tomatoes on a platter or between 2 plates, and drizzle veal with the persillade.
Spiced chicken with garlic pea puree
Ingredients (serves 2)
• 25g (5 tsp) butter, at room temperature
• 1 large garlic clove, crushed
• 1 tbs chopped fresh coriander
• 300g piece (about 7cm diameter) orange sweet potato (kumara)
• 2 tbs olive oil
• Salt & freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp flaked sea salt (like Maldon brand)
• Pinch of ground cloves
• 2 (about 380g each) chicken marylands
• garlic pea puree
• 230g (1 1/2 cups) frozen peas
• 1 garlic clove, crushed
• 1 tbs water
Method
1. Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Combine butter, garlic and fresh coriander in a small bowl. Set aside until serving.
2. Peel sweet potato and cut crossways diagonally into 3cm-thick pieces. Place the sweet potato and 1 tbs of the oil in a medium bowl. Season with salt and pepper, and toss to coat. Place the sweet potato in a single layer on the lined tray. Bake in preheated oven for 15 minutes.
3. Meanwhile, combine the cumin, ground coriander, cardamom, sea salt and cloves in a small bowl. Season with pepper. Sprinkle the spice mixture over both sides of the chicken. Heat the remaining oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 2 minutes each side or until it begins to colour.
4. Add the chicken to the lined tray with the sweet potato and bake for 20 minutes or until the chicken is cooked through and its juices run clear when pierced with a skewer, and the sweet potato is tender and golden.
5. To make the garlic pea puree, use paper towel to wipe the frying pan clean. Add the peas, garlic and water to the pan. Cook, covered, over medium-low heat, stirring occasionally, for 3-4 minutes or until the peas are bright green and tender. Transfer the pea mixture to the bowl of a food processor and process until pureed. Taste and season with salt and pepper.
6. To serve, divide pea puree, chicken and sweet potato between serving plates. Pass the herb and garlic butter separately.
Oysters with little lemon sandwiches
Ingredients (serves 2)
• 1 thin-skinned lemon
• 12 freshly shucked oysters
• 4 slices thin wholemeal bread
• 1 tbs butter, softened
Method
1. Remove the rind and pith from the lemon and slice as thinly as possible. Remove and discard any seeds as you cut.
2. Lay 2 slices of bread on a workbench and spread evenly with butter. Layer with lemon slices and season with salt and pepper. Top with remaining bread, remove crusts and cut into triangles. Season the oysters with black pepper and serve with lemon sandwiches.
Roast duck with red wine poached pears
Ingredients (serves 2)
• 2 large pears, peeled
• 500ml (2 cups) red wine (such as merlot)
• 250ml (1 cup) water
• 60ml (1/4 cup) creme de cassis (see note)
• 2 tbs caster sugar
• 1 x 7cm cinnamon stick
• 2 (175g each) duck breast fillets, skin on, excess fat trimmed
• Sea salt flakes
• 125ml (1/2 cup) chicken stock
• 1 tbs balsamic vinegar
Method
1. Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.
2. Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Set aside for 1 hour to cool.
3. Meanwhile, use a sharp knife to score the skin of each duck breast at 1cm intervals. Rub the duck with sea salt flakes and set aside for 15 minutes to develop flavours. Heat a frying pan over medium-high heat. Add the duck, skin-side down, and cook for 5 minutes each side or until golden. Transfer to an ovenproof dish and cover with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.
4. Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.
5. Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.
Blue cheese, prosciutto &rocket bruschetta
Ingredients (serves 2)
• 4 thick slices woodfired bread
• 1/3 cup (80ml) extra virgin olive oil
• 1 garlic clove, halved
• 2 tbs balsamic vinegar
• 1/2 tsp brown sugar
• 80g wild rocket leaves
• 4 slices prosciutto
• 120g blue cheese, crumbled
• 10 walnut halves, lightly toasted
Method
1. Brush bread with 1 tablespoon olive oil, and chargrill or grill for 1 minute until golden. Turn over and cook for another minute, then rub one side with garlic.
2. Place remaining oil, vinegar and sugar in a small bowl, season and whisk to combine. Toss rocket with half the dressing. Top each slice of bread with a slice of prosciutto and rocket. Sprinkle with cheese and walnuts, drizzle with remaining dressing and serve.
Gazpacho with avocado and Balmain bug tails
Ingredients (serves 2)
• 40g crusty white bread, crust removed
• 1 1/2 tbs extra virgin olive oil or avocado oil
• 1 1/2 tsp aged red wine vinegar
• 1 tbs water
• 1 large (about 260g) ripe tomato, coarsely chopped
• 1 (about 180g) Lebanese cucumber, peeled, coarsely chopped
• 1/2 (about 170g) red capsicum, seeded, coarsely chopped
• 1/2 small red onion, coarsely chopped
• 1/2 small garlic clove, finely chopped
• 2 (about 200g each) cooked Balmain bugs
• 1/4 avocado, peeled, cut into 5mm pieces
• 12 small basil leaves
Method
1. Combine bread, 1 tbs oil, vinegar and water in a small bowl. Set aside for 2 minutes or until bread absorbs liquid.
2. Meanwhile, place tomato, cucumber, capsicum, onion and garlic in the jug of a blender and blend until smooth. Add bread mixture, then blend until smooth. Strain through a fine sieve into a large jug. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
3. Use a clean tea towel to hold 1 Balmain bug firmly and twist to remove head from body. Discard head. Place body flat on a chopping board and use a sharp knife to cut in half lengthways. Remove digestive tract. Remove meat from shell and discard shell. Repeat with remaining bug.
4. Pour chilled gazpacho among serving bowls. Arrange bug meat in the centre, scatter avocado and drizzle with remaining oil. Season with sea salt flakes and black pepper, and sprinkle with basil.
Chocolate soufflé
Ingredients (serves 2)
• Softened butter, for greasing dishes
• 1/2 tbs caster sugar, plus extra to coat dishes
• 90g good-quality dark chocolate
• 75ml thickened cream
• 2 eggs, separated
• 20ml (1 tbs) brandy
• 1 eggwhite
• Icing sugar, to dust
Method
1. Preheat oven to 220°C. Grease two 300ml souffle dishes with butter, then sprinkle with extra sugar to coat. Refrigerate for 15 minutes to chill.
2. Place the chocolate and cream in a pan over low heat, stirring until smooth. Remove from the heat. Stir in the egg yolks and brandy, then cover and set aside for up to 2 hours.
3. Whisk the 3 eggwhites until stiff peaks form, then add caster sugar and whisk until glossy. If the chocolate has gone cold, reheat slightly then fold in 1 tablespoon of the eggwhite into mixture, then fold in the rest.
4. Fill the dishes to just below the rim, bake for 8-10 minutes until risen. Dust with icing sugar and serve immediately.
Strawberries in cointreau
Preparation Time
5 minutes
Ingredients (serves 2)
• 250g (1 punnet) strawberries, washed, hulled, halved
• 2 tbs Cointreau liqueur
• 60g good-quality dark chocolate
• 3 tbs double thick cream
Method
1. Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
2. Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
3. To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.
Watercress and fig salad
Ingredients (serves 2)
• 1/4 cup (45g) hazelnuts
• 1/3 cup (80ml) balsamic vinegar
• 2 cups watercress sprigs
• 2 ripe figs, broken into quarters
• 1 tbs hazelnut oil (see note)
Method
1. Preheat oven to 200°C. Place hazelnuts in a roasting pan and cook for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins (this is easiest when hazelnuts are still warm). Cut hazelnuts in half and set aside.
2. Meanwhile, place vinegar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes or until reduced to 1 1/2 tbs. Set aside to cool.
3. Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.
Strawberry love heart sponge cakes
Ingredients
• 350g double unfilled round sponge cake (see note)
• 250g cream cheese, softened
• 1/4 cup thickened cream
• 2 teaspoons vanilla extract
• 250g strawberries, hulled, sliced
• 1/2 cup strawberry jam
• 1 tablespoon pure icing sugar
Method
1. Place sponge cake layers on a chopping board. Using an 8cm heart-shaped cutter, cut 3 hearts from each cake. Using a sharp knife, gently split each heart in half.
2. Using an electric mixer, beat cream cheese until smooth. Add cream and vanilla. Beat until mixture thickens.
3. Spread cream cheese mixture over sponge cake bases. Top with strawberry slices. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 30 seconds or until warm and runny. Spoon warm jam over strawberries.
4. Sandwich together with sponge tops. Dust with icing sugar and serve.
Poached salmon with beurre blanc sauce and fettuccine
Ingredients (serves 2)
• 2 x 200g salmon fillets, skin-on, pin-boned
• 1/2 cup (125ml) milk
• 4 black peppercorns
• 1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved
• 80g dried egg fettuccine
• 1 vine-ripened tomato, seeds removed, finely chopped
• 1 tbs olive oil
Beurre blanc sauce
• 1/4 cup (60ml) dry white wine
• 2 tsp lemon juice
• 2 tbs thin cream
• 60g cold unsalted butter, finely diced
Method
1. Preheat the oven to 180°C.
2. Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.
3. Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.
4. Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.
5. Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.
6. Serve salmon with the fettuccine and the remaining sauce separately.
Vanilla & pistachio souffle with raspberry sauce
Ingredients (serves 2)
• Raspberry sauce
• 2 tbs caster sugar
• 1 tbs water
• 150g (1 punnet) raspberries
• Souffle
• 1 tbs melted butter, to grease
• 60g (1/4 cup) caster sugar
• 125ml (1/2 cup) milk
• 1 vanilla bean, split
• 2 tbs butter, extra
• 2 tbs plain flour
• 3 eggs, separated
• 40g (1/4 cup) pistachio kernels, finely crushed
• 125ml (1/2 cup) thickened cream, to serve
Method
1. To make the raspberry sauce, combine sugar and water in a small saucepan and bring to the boil over high heat. Reduce heat to low and add raspberries. Simmer for 2 minutes. Remove from heat. Transfer to the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl.
2. To make the souffle, preheat oven to 180°C. Brush two 280ml ovenproof ramekins or cups with melted butter (use upward strokes). Sprinkle with 1 tbs of the caster sugar to coat the inside.
3. Combine the milk, vanilla bean and remaining sugar in a saucepan over low heat. Slowly bring to the boil and remove from heat. Remove vanilla bean. Use a sharp knife to scrape the seeds from the bean into the milk mixture. Discard bean.
4. Melt extra butter in a saucepan over low heat. Add flour and stir until mixture is smooth and begins to bubble. Remove from heat and gradually add the milk mixture, stirring until combined. Return to medium heat and stir until mixture thickens and comes to the boil. Boil for 1 minute. Remove from heat and set aside for 5 minutes to cool. Add two egg yolks and pistachios and stir to combine. Set aside for 10 minutes to cool slightly.
5. Use an electric beater to whisk the 3 egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold one-quarter of the egg whites into the pistachio mixture until combined. Fold in the remaining egg whites in 3 more batches. Spoon the mixture into ramekins or cups and cook in preheated oven for 20 minutes or until well risen.
6. Place ramekins on plates. Make a hole in the centres of the soufflés with a small spoon. Pour in raspberry sauce and add a dollop of cream. Serve immediately.
Pappardelle with mushrooms
Ingredients (serves 2)
• 15g dried porcini mushrooms*
• 8 garlic cloves, unpeeled
• 1/4 cup grated parmesan
• 30g unsalted butter
• 50ml olive oil
• 200g Swiss brown mushrooms, quartered
• 300ml cream
• 200g pappardelle pasta
• 2 tbs chopped flat-leaf parsley
Method
1. Place half the porcini mushrooms in a small bowl and the garlic cloves in a separate small bowl. Pour 1/2 cup of boiling water over each and leave for 15 minutes to soak.
2. Meanwhile, place remaining porcini mushrooms in a food processor with the parmesan and process to combine. Transfer to a bowl and set aside.
3. Drain the water from the garlic and pop the cloves out of their skins. Discard the skins.
4. Heat the butter and olive oil in a frying pan over low heat until the butter has melted. Add the garlic cloves and cook, covered, for 10 minutes until golden and soft. Add the Swiss brown mushrooms and cook for 1-2 minutes, then add the soaked porcini and their liquid. Cook until all the liquid has been absorbed. Add the cream and allow to simmer gently.
5. Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain, then toss with the mushroom mixture. Stir in the parsley and serve in bowls dusted with the porcini mixture.
Green pea soup with roast garlic creme fraiche
Ingredients (serves 2)
• 4 garlic cloves
• 90g (1/3 cup) creme fraiche, (King Island brand)
• 1 tbs olive oil
• 1 tbs butter
• 1 small brown onion, halved, chopped
• 500g fresh peas, shelled
• 375ml (1 1/2 cups) chicken stock
• Freshly ground black pepper
Method
1. Preheat oven to 180°C. Place garlic cloves on an oven tray and cook in preheated oven for 15-20 minutes or until soft. Remove from the oven and set aside for 10 minutes or until cool enough to handle. Peel.
2. Place garlic cloves in a small bowl and lightly mash. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until required.
3. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.
5. Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with pepper.
Asian-style oven-baked fish
Ingredients (serves 2)
• 2 whole fish, about 450g each (we used tailor)
• 2 tbs vegetable or sunflower oil
• 1 tbs sesame seeds
• 2cm piece ginger, peeled, cut into wafer- thin strips
• 1 red chilli, seeds removed, cut into thin strips
• 1/3 cup (80ml) soy sauce
• 1 tbs white wine vinegar
• 2 shallots (spring onions), sliced diagonally, to garnish
• Steamed rice, to serve
Method
1. Preheat the oven to 220°C.
2. Clean and scale the fish (see above). Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
3. Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.
Duck with lentils and red cabbage
Ingredients (serves 2)
• 3 small garlic cloves, peeled
• 1 1/2 tbs red wine vinegar
• 2 1/2 tbs extra virgin olive oil
• 120g red cabbage, finely shredded
• 1/4 small red onion, thinly sliced
• 1/2 tsp caster sugar
• 1/2 tsp sea salt
• 1/3 cup (70g) French-style lentils
• 1/4 cup flat-leaf parsley leaves, coarsely chopped
• 2 (about 200g each) duck marylands
• 1 small leek, pale section only, coarsely chopped
• 1 small carrot, coarsely chopped
• 1/2 small brown onion, coarsely chopped
• 1 cup (250ml) duck or chicken stock
• 8 dried juniper berries
• 2 fresh or dried bay leaves
• 8 black peppercorns
• 2 thyme sprigs
• 1 cup (250ml) cabernet sauvignon wine
Method
1. Finely chop 1 garlic clove. Place in a bowl with vinegar, 1 1/2 tbs oil, cabbage, red onion, sugar and sea salt. Combine and season with pepper. Set aside.
2. Meanwhile, cook lentils in a medium saucepan of boiling water for 16-18 minutes or until tender. Drain well. Add hot lentils to cabbage mixture. Stir to combine. Cover with plastic wrap and set aside for 40 minutes or until cool. Drain off excess liquid, stir through parsley.
3. Preheat oven to 180°C. Heat remaining oil in a small flameproof casserole pan over high heat. Season duck. Cook, skin-side down, for 2-4 minutes or until browned. Turn and cook for 2 minutes. Transfer duck to a plate. Add leek, carrot, brown onion and remaining garlic to pan and cook, stirring, for 4 minutes or until browned. Return duck to pan, skin-side up, then add stock, 4 juniper berries, bay leaves, peppercorns and thyme. Cook for 1 hour. Remove duck from pan and cover with foil.
4. Strain liquid into a bowl. Discard solids. Set aside to cool, then place in fridge for 1 hour or until fat forms on top of stock. Use a spoon to skim fat off. Discard fat.
5. Combine wine and remaining juniper berries in a saucepan over high heat. Bring to the boil and cook for 8 minutes or until reduced to 1/4 cup (60ml). Add 1 cup (250ml) stock and cook for 10-12 minutes or until reduced to 1/3 cup (80ml). Meanwhile, reheat duck legs in oven with remaining stock for 10 minutes.
6. Divide cabbage mixture among serving plates. Top with duck and red wine sauce.
Mussel tarts
Ingredients (serves 2)
• 150g block shortcrust pastry*
• 20g unsalted butter
• 1/4 cup each leek, carrot and celery, cut into thin strips
• 2 garlic cloves, crushed
• 100ml (5 tbs) white wine
• 12 small mussels, washed, de-bearded
• 150ml thick cream
• 2 tbs chopped flat-leaf parsley
Method
1. Preheat the oven to 190°C.
2. Roll out the pastry on a lightly floured board and use to line two loose-bottomed 10cm tart shells. (You can use any remaining pastry to line more tart shells for future use and keep frozen.)
3. Refrigerate the shells for 30 minutes, then line with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove the paper and weights and return to the oven for 5 minutes until crisp and golden. (This step can be done up to one day in advance; keep pastry shells in an airtight container.) Reheat the pastry shells for 1 minute before serving.
4. Melt the butter in a saucepan. Add the vegetables and cook over low heat until softened but not coloured. Remove from the pan and set aside. Add the garlic to the pan and cook for 30 seconds, then add the wine and mussels. Place the lid over the pan and cook for 2-3 minutes. Remove the mussels from the pan and set aside. (Discard any that have not opened.) Stir the cream into the pan. Season with salt and pepper and boil rapidly until reduced by half. Return the mussels and vegetables to the pan, add the parsley and stir well together. Remove a few mussels from their shells and then discard shells. Fill each tart shell with the mussels and vegetables, drizzling the sauce around.
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