Mac and Cheese, plus 13 ways with Gruyere

It's no secret that I loooove cheese. I could spend an hour in front of the epic wall of cheese at Harris Farm. You may have noticed that I don't often do savoury recipes here, but be sure that when I do they are really something special. I hope you enjoy this round up of cheesy recipes from some of my favourite food blogs!

Picture Credits: Raspberri Cupcakes & Gourmet Traveller

1. This thing of beauty was inspired by a wonderfully comforting Cheese Toastie we had at a dinner together at Gazebo Wine Garden. Steph from Raspberri Cupcakes take on it included sweet roasted garlic and oozy gruyere. Yes please!!

2. There is red hot competition for the title of Sydney's best burger and Rockpool's with bacon, gruyere and Zuni pickles rates pretty highly! I didn't manage to try it on my recent visit to Rockpool Bar & Grill in Perth (which you'll hear more about soon, promise) but I'll definitely be heading to the Sydney restaurant soon. Just look at that burger!

Picture Credits: Citrus and Candy & Tartelette

3. I can tell you firsthand how amazing the Gnocchi a la Parisienne is at Tastevin restaurant in Darlinghurst. Karen from Citrus and Candy made a beautiful version of it. The most interesting thing about this dish is that the 'gnocchi' is actually choux pastry, not made from potato. Note to self, try this at home... And make another reservation at Tastevin soon!

4. One of the ultimate comfort foods is French Onion Soup, especially as its getting colder by the day here in Sydney. Helene's version is stunning, especially when topped with steaming hot, deliciously melty gruyere toasts.

Picture Credits: Cannelle et Vanille & Donna Hay

5. I love the idea of these unique Apple, Gruyere and Sage Muffins from Cannelle et Vanille to accompany a bowl of  hot pumpkin soup. I imagine these would also be quite adaptable - substituting pear for apple, or perhaps adding in some bacon and changing up the herbs. Yum!

6. If Stuffed Zucchini Flowers are on a restaurant menu, it's fairly likely that they'll end up in front of me - especially if they're filled with cheese! I've never tried making them at home, but this recipe from Donna Hay looks particularly lovely.

Picture Credits: Spicy Icecream & Gourmet Traveller

7. This is a bit of a blast from the past, dug up out of the archives, but i had to share these Gougéres from the Tartine cookbook again because they were delicious. The perfect bite-size appetizer washed down with a glass of wine, you'll find it impossible to stop at just one. I also really liked the combination of gruyere and thyme.

8. I remember the very first time I tried a Gruyere Souffle at Ripples in Pyrmont, it was amazing! Being the twice-baked kind, it's a little easier for a home cook and every bit as delicious. I'm keeping this recipe from Gourmet Traveller on file for my next dinner party.

Picture Credits: Eat Little Bird & Williams-Sonoma

9. Savoury waffles is an interesting concept - usually I douse mine in ice cream and maple syrup! Eat Little Bird brings us Waffles with Gruyere and Thyme, which started as a way to use up leftovers in the fridge but I think it sounds like a delicious lunch. Note to self - buy a waffle maker!

10. Okay, so I've never actually eaten a Popover but by the sound of them, I think they'd be delicious - especially with Gruyere! The recipe from Williams-Sonoma suggests serving them with steak, which sounds like a beautiful modern take on the classic Yorkshire pudding.

Picture Credits: Real Simple & My Recipes

11. Bacon. Gruyere. Meatloaf. Yes please! This recipe from Real Simple dresses up the humble meatloaf into a delicious gourmet dinner. This would be lovely with a simple green salad.

12. I recently expressed my new found love of bread and butter pudding, and this Pear and Gruyere Strata layered with cinnamon bread from My Recipes looks delicious! I think it would be lovely for brunch or dessert, with a big scoop of ice cream.

13. Mac and Cheese is a guilty pleasure of mine. I mean the nasty microwave stuff - so bad it's good right? But absolutely nothing beats homemade, even some fancy restaurant versions I've recently tried! In my opinion Mac and Cheese is best when baked with a scattering of breadcrumbs so the top gets nice and crisp.

I like experimenting with different cheeses and I think this version with Gruyere, Fontina and a smidge of Reggiano is a winner, but feel free to experiment with your favourite cheese varieties - the original recipe used an intriguing chilli-flavoured cheddar.

Marmalade and Whisky Glazed Turkey

The other day someone called me a ‘Domestic Goddess’. I was half thrilled and half horrified. While I love baking and like to think I’m a passable hostess, there’s currently a week’s worth of clothes on my floor at the moment (shhh!) and I’d almost rather be subjected to Survivor-like challenges than do the dusting. Nigella and Martha make it look so easy, nay, glamorous, but the thought of cooking Christmas lunch for a crowd sends me into a cold sweat.

I’m sure I’m not alone on this one, cooking a whole turkey seems pretty daunting! Which is why when Ingham and Beyond The Square Communication offered to send me out a selection of fresh cuts of turkey to experiment with, I jumped at the chance to try my first foray into roast turkey, without the added stress!



I used the turkey leg roll to make a lovely little roast, glazed with orange marmalade, mustard and whisky, served with some delicious roasted chat potatoes with crispy speck, which I enjoyed for a lovely long pre-Christmas Sunday lunch with the family.

All the hard work in prepping the turkey has been done for you. The roast is pre-rolled with a delicious breadcrumb and herb stuffing, and putting the glaze together is an absolute breeze. I think even the most un-domesticated could manage Christmas dinner this year! I was thrilled with my little roast, the meat was moist and perfectly cooked and the glaze gave it a beautiful taste. I’ve included the recipe for the glaze below, which was beautiful with turkey but I think would also be lovely with chicken or ham this Christmas!



Marmalade and Whisky Glaze
Makes enough to glaze a small roast

Note: I didn’t write down exact amounts for the ingredients for the glaze, so the measurements below are quite rough, so feel free to add more or less of each to suit your personal taste. This recipe can be scaled up if you are making a larger roast.

• ½ cup orange marmalade
• 1 teaspoon hot English mustard
• 1-2 tablespoons whisky
• Salt and pepper, to taste

Combine marmalade and mustard in a small saucepan and stir to combine over medium heat. Add whisky, salt, and pepper to taste. Brush onto meat and roast, covered with foil. Roasting time and temperature will depend on type and size of roast you have. Serve with roast vegetables such as chat potatoes with crispy speck.

The turkey used in this recipe was a gift from Beyond The Square Communications and Ingham.

Shredded Brisket Tacos with Tequila Lime Guacamole and Mexican Corn

This post is sponsored by Nuffnang

Us Sydneysiders were blessed with an absolutely beautiful weekend, a welcome respite from the unpredictable weather we've been copping lately. And while there are countless things to love about spring, Sydney's temperamental weather is not one of them! I thought there would be no better way to celebrate such a gorgeous weekend than a casual Sunday lunch with the family.

In case you can't tell by now, I really like slow cooking hunks of meat! This time I used beef brisket, which is a cut of meat from the breast or lower chest of the animal and really benefits from braising. It not only infuses flavour right into the meat, but it ensures the end result will be perfectly tender. As I've recently learned, braising is definitely not just something you just do in winter. Meats like pork, beef and chicken are so delicious served with zingy fresh spring flavours like in these tacos.



The recipe was adapted from Lachlan Colwill’s, which appears on the menu at Grace in Adelaide, and is definitely on my list of places to check out when I eventually make it back for a holiday there. The beef is braised in stock and soy, with delicious flavours like cinnamon, star anise and dried chilli. What you end up with (after about four and a half hours of slow cooking) is super tender beef that falls apart under your fork.

I served my shredded brisket tacos with an awesome tequila lime guacamole that I’ve completely fallen in love with. Just a small amount of tequila really brings all the flavours together and makes them shine.



Mexican corn is a hugely popular dish in Sydney at the moment, popping up on restaurant menus everywhere. I love it so much that I decided to try an easy cheat’s version at home, with a chilli and coriander butter that was brushed onto the hot corn cobs, and then a sprinkling of freshly grated Parmesan and a squeeze of lime to finish. Totally delicious and much loved by everyone! I think this will be one dish that I’ll make over and over during spring and summer.



Shredded Brisket Tacos
Adapted from Gourmet Traveller
Serves 6-8

• 2.5kg beef brisket
• 7 cups Campbell’s Real Stock, beef flavour
• 250ml rice wine vinegar
• 1 cup soy sauce
• 2/3 cup sugar
• 3 cinnamon sticks
• 2 dried red chillies
• 2 star anise
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 3 garlic cloves, peeled and squashed

To serve
• Corn tortillas, fresh coriander, diced tomato and lime wedges

Preheat the oven to 180°C (350°F). Heat a little olive oil in a deep fry pan over high heat. Place brisket into the hot pan and cook for about 5 minutes on each side or until well browned. Remove from the pan and place in a roasting dish or casserole dish with deep sides.

In the same frypan (if large enough, or in a saucepan if not) combine the rest of the ingredients and heat until boiling. Reduce the heat to medium and simmer to infuse for about 20 minutes. Pour liquid over brisket, ensuring it is completely submerged, cover with foil and transfer to the oven. Cook for 1 hour, and then reduce the heat to 140°C (285°F) and cook for a further 3 – 3 ½ hours or until tender, turning the dish around every hour to ensure even cooking.

Remove from the oven and set aside to rest in the liquid for a further half an hour. Remove and coarsely shred meat with two forks into a bowl. Add enough liquid to moisten (discard remainder). Serve in tortillas with diced tomato, tequila and lime guacamole, fresh coriander and a squeeze of lime.

Tequila and Lime Guacamole
Serves 6

• 2 ripe avocados
• ½ teaspoon salt, or to taste
• 3 tablespoons fresh coriander, roughly chopped
• Dried chilli flakes, to taste
• Lime juice, to taste
• 1 tablespoon tequila

Split avocados in half, remove the seeds and scoop out the flesh into a bowl. Add salt, coriander, and chilli flakes and mash with a fork. Add lime juice and tequila and taste. Add more salt, lime or chilli until you’re happy with the balance of flavour. Serve immediately, or refrigerate until ready to serve. To avoid browning, place a piece of plastic wrap directly over the surface of the guacamole and press down to expel any air.

Mexican Corn with Parmesan and Lime
Serves 4

• 4 corn cobs, outer layers removed
• 2 teaspoons Campbell's Real Stock Paste, vegetable flavour
• 3/4 teaspoon salt
• 30g butter, softened
• 2 teaspoons coriander, finely chopped
• Dried chilli flakes, to taste
• 1/4 teaspoon smoky paprika
• Parmesan cheese, to serve
• Lime wedges, to serve

Fill a medium saucepan with water and season with salt and vegetable stock paste. Add corn cobs and cook on medium heat for 5-10 minutes or until corn is cooked. In the meantime, mix together butter, coriander, chilli flakes and paprika in a small bowl. Drain the corn and allow to cool for 5 minutes. Brush butter onto the warm corn. Sprinkle with grated Parmesan and serve with lime wedges.

Beef Ribs with Pomegranate BBQ Sauce

This post is sponsored by Nuffnang

Ahhh, it must be spring. The weather is warming up, the days are getting longer, and my hayfever is back with a vengeance! But it also means that BBQ season is just beginning, and that is something I get excited about every year. Cooking and eating outside during the warmer months is really special, and I just love the relaxed vibe that comes with a Sydney spring.

Although I usually focus on sweet recipes on my blog, one of my favourite things to cook is slow roasted meat. Whether it’s a shredded pork shoulder to fill some delicious tacos or veal shanks slow cooked in a rich tomato sauce to top homemade pasta, there’s something inherently magical about this style of cooking. Ribs are one thing I’ll never get enough of, and are at their best when slow cooked in a delicious saucy marinade.

This time I used beef ribs, which I had never cooked before (but have enjoyed eating on many occasions!) but pork ribs would also work beautifully in this recipe if you prefer. I always start by preparing a spice rub, which gives them an extra boost of flavour, and then grilling them on the BBQ. This does two things – jump starts the cooking process, and gives the meat a lovely, slightly charry flavour.




I recently picked up a bottle of pomegranate molasses and decided to add some into the marinade for fun, and it was absolutely delicious, creating a sweetness and a hint of smokiness in the sauce. I also loved the Cambpell’s stock paste sachets for a convenient way to get the flavour of beef stock into the sauce, without having to add a lot of liquid. From there, the ribs are slow cooked in that magical sauce until the meat is tender and falling off the bones.

I find writing savoury recipes a little difficult, as I usually just throw the ingredients in, tasting as I go along and rarely measuring, so feel free to adapt the sauce to include whatever you like – perhaps some maple syrup or some bourbon would be nice. The sauce is also delicious on other things too, so if you have any left over, store it in an airtight container and serve it on burgers or pies.

The ribs were totally delicious, and the sauce was the star. I served mine simply with steak fries (you can’t have ribs without chips!) washed down with a nice cold glass of apple cider. Not a bad way to spend a nice warm spring Sunday if I do say so myself!



Beef Ribs with Pomegranate BBQ Sauce
Serves 6
Original Recipe

• 3.5kg beef ribs (or pork if you prefer)
• Olive oil
• Steak fries, to serve

Spice Rub
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 2 teaspoons smoky paprika
• 1 teaspoon ground chilli
• ½ teaspoon ground cloves
• 1 teaspoon garlic powder
• 1 teaspoon cracked black pepper
• 1 small onion, finely chopped
• ¾ teaspoon fresh thyme leaves
• 3 tablespoons olive oil

BBQ Sauce
• 200ml tomato sauce
• 2 sachets Campbell’s beef stock paste
• 2 tablespoons Worstershire sauce
• 4 tablespoons pomegranate molasses
• 2 tablespoons balsamic vinegar
• 2 teaspoons paprika
• 1 ½ teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon sumac
• Chilli flakes, to taste
• Salt and pepper, to taste

Combine ingredients for the spice rub in a bowl and mix to combine. Rub all over the ribs and place in a non-reactive container and refrigerate for at least 1 hour, preferably 2-3 hours.

In the meantime, combine ingredients for BBQ sauce in another bowl or jug, tasting as you go along and adjusting to taste.

Heat a BBQ or char-grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat side up and cook for 5-8 minutes each side or until sealed and slightly charred.

Preheat the oven to 180°C (350°F). Transfer ribs to a large oven-proof dish and brush generously with BBQ sauce. Cover with foil and cook in the oven for 2 - 2 ½ hours, turning 3-4 times throughout, until meat is tender and falling off the bone. You can remove the foil for the last 10 minutes of cooking to crisp up the outsides slightly. Serve with chips and extra BBQ sauce.

Pork, Apple and Cider Pie

This post is sponsored by Nuffnang

There's something inherently special about Sundays. For me, it's a golden opportunity for a sleep in, and a nice time to relax before stepping in to the new week. In my perfect world, there would be a picnic lunch every Sunday in summer, either in the park or down at the beach, and a nice hearty lunch at home every Sunday in winter.

Sadly, the Sunday Lunch seems to be a forgotten ritual these days – I know I don't do it enough – but I think that makes them even more special when they do come around. Usually everyone helps with the cooking, and then sits down together to enjoy the meal. It’s really lovely.

I love the combination of pork and apples, but wanted to try something different from your usual roast, so I decided to make it into a pie. I simmered the pork shoulder with chicken stock and apple cider for about an hour, until it was falling apart, then added some sage, potato and apple. But the best part is, it’s actually really simple to prepare. In fact once the main prep work is done, you can leave it pretty much alone to simmer over a low heat, with just a stir here and there.

It’s a really great dish that is hearty but not heavy, thanks to the light flavour of the cider. It is just perfect for this end of winter weather, when spring has been playing hide-and-seek. But with my undying love of pulled pork, I would very happily eat it all year round.



Pork, Apple and Cider Pie
Serves 6
Adapted from Donna Hay

• Olive oil, for frying
• 2.2kg boneless pork shoulder, cut into 5cm cubes (remove excess fat)
• 1 ½ brown onions, sliced
• 3 bottles dry apple cider (I used Monteiths)
• 2 cups chicken stock (I used Campbell’s Real Stock)
• 1 large potato, peeled and chopped into 2cm cubes
• 2 tablespoons sage leaves, chopped
• 1 tablespoon apple cider vinegar
• Sea salt and cracked black pepper
• 3 granny smith apples, peeled, and chopped into 2cm cubes
• 1 sheet store-bought puff pastry
• 1 egg, lightly beaten

Heat about 1 tablespoon olive oil in a large saucepan over high heat, and add the pork. Cook in batches until browned (4-5 minutes). Remove pork and set aside.

Heat another 1 tablespoon of olive oil and brown onion over medium heat or until softened. Return the pork to the pan with cider and stock. Reduce the heat to low and simmer, covered for 1 hour. Add the potato, sage, vinegar, salt and pepper and cool for a further 15-20 minutes or until the potato is tender and the pork is falling apart. Stir through the apples and allow to cool slightly.

Preheat oven to 200°C (400°F). Spoon the pork mixture into a pie dish or ovenproof frying pan. Trim pastry to fit over the top and brush with lightly beaten egg. Bake for 20-25 minutes or until pastry is puffed and golden.

Spaghetti con Polpette

This post is sponsored by Nuffnang

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I would love to spend hours wandering the cobblestone streets with my Mum, visiting world-famous landmarks, people-watching in tiny cafes, and gorging on the best pizza and gelato in the world, whilst trying to remember all that I learned in high school Italian classes! But even if you’re not so lucky, you could still take your Mum’s tastebuds to Italy on Mother’s Day instead! Start with this delicious dish for lunch – Spaghetti con Polpette, or spaghetti and meatballs – a hearty, comforting classic that I just can’t get enough of.

This recipe from Gourmet Traveller is a winner (and just one of the many titles available on magshop.com!) It is not difficult and comes together quite quickly, but it is absolutely delicious and sure to impress. If you’re pressed for time, the sauce can even be made in advance. With a lovely bottle of red, a decadent dessert, and a subscription to her favourite magazine, it’s the perfect way to celebrate her special day!



Spaghetti con Polpette
Serves 4
Adapted from Gourmet Traveller (Eugenio Maiale, A Tavola, Sydney)

• 500g dried spaghetti

Salsa al Pomodoro
• ¼ cup olive oil
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon dried chilli flakes
• ½ cup red wine
• 1.5L tomato passata
• 200ml chicken stock
• 10 basil leaves, torn
• ¼ cup (loosely packed) flat-leaf parsley, roughly chopped

Polpette
• 2 pieces white bread, crusts removed
• 100ml milk
• 2 teaspoons olive oil
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 slices prosciutto, roughly chopped
• 1 sprig rosemary, finely chopped
• ½ cup red wine
• 450g chicken or pork mince (I used a combination of both)
• 1 ½ cups (loosely packed) flat-leaf parsley, roughly chopped
• 50g finely grated Parmesan, plus extra to serve

For salsa al pomodoro, heat olive oil in a large saucepan over medium heat. Add onion, garlic and chilli and cook for 1-2 minutes or until just starting to colour. Add wine, passata, chicken stock and basil, and bring to the boil. Reduce the heat to low, and simmer until thick (about 45 minutes). Remove from heat, add parsley and season to taste.

For polpette, combine bread and milk in a bowl and set aside until bread softens (5 minutes). Meanwhile, heat oil in a frying pan over low heat, add onion and garlic, stirring occasionally until tender (7-10 minutes). Add prosciutto and rosemary and cook until tender (8-10 minutes). Deglaze with wine, and cook until liquid evaporates (3-5 minutes), set aside to cool in a large bowl. Squeeze excess milk from bread (discard milk), add to onion mixture with mince, parsley and cheese. Stir to combine, season with salt and pepper and roll into walnut sized balls. Refrigerate until required.

Preheat the oven to 160°C (320°F). Place polpette in a baking dish and pour over salsa al pomodoro, cover with foil and bake for 35-45 minutes or until polpette are cooked through. Meanwhile, cook spaghetti in boiling salted water until al dente. Drain, toss through polpette and sauce, season to taste and serve hot with grated parmesan.

Potato and Rosemary Pizza

If there was one thing I could eat almost every day and not get tired of, it would probably be pizza. A thin, crisp base topped with almost anything you can imagine, what could be better than that? It helps too, that it is so easy to make from scratch. If you’ve never cooked with yeast before, this is a great way to start. They are a far cry from the oily, sloppy and seriously unhealthy chain fast food alternatives. At home we make pizzas at least once a month, quite often more. I’ve even taught the boyfriend how to make this recipe, and he does a spectacular job!

I’ve wanted to share my favourite pizza base recipe here for so long, but somehow I never managed to snap a photo of the finished product before we dug in and demolished it. The recipe comes from John Lanzafame’s ‘Pizza Modo Mio’, which I’ve been using for nearly three years. It’s one of the easiest yeasted doughs in the world to work with and can be kneaded by hand or in a stand mixer fitted with the dough hook. The hardest part is waiting patiently for it to rise! Hopefully in the next couple of weeks I can put together a step-by-step video of how to make this awesome pizza dough.

As for toppings, you can put almost any combination of meat, vegetables and cheese that you fancy, but here are some of my favourites:
• Eggplant Margherita: grilled eggplant, tomato, mozzarella and basil on a homemade tomato sauce base.
• Duck Pizza: inspired by the Australian Heritage Hotel, we’ve tried recreating this at home with great success. BBQ duck (bought pre-made), bok choy and sesame seeds on a plum sauce base.

The recipe I’m sharing today is another of my all-time favourites, and is very popular with everyone who’s tried it. Thin slices of potato are par-cooked and then layered onto the base, scattered with fresh rosemary and cheese, then sprinkled liberally with salt and cracked black pepper. It’s a carbohydrate overload, and it’s seriously delicious. It also works really well with thyme if you don’t have rosemary available and is lovely with a rocket and Parmesan side salad for a delicious dinner. And like all good pizzas, the leftovers taste awesome the next day.

So tell me, what is your favourite pizza topping?



Plain Pizza Dough
Recipe from ‘Pizza Modo Mio’ by John Lanzafame
Makes 1 30cm pizza (multiply recipe as desired)

• 1 teaspoon dried yeast
• 1 teaspoon salt
• 100ml warm water
• 2 teaspoons olive oil, plus extra for greasing
• 160g plain flour, sifted

Put the yeast, salt and warm water in a bowl and whisk until just combined. Gradually whisk in the olive oil and leave in a warm place for 10 minutes or until the mixture starts to bubble. Add the flour and knead for 10-15 minutes or until the dough is smooth and elastic.

Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with olive oil, then place in the bowl. Cover with plastic wrap and leave in a draught-free spot for 1 – 1 ½ hours or until doubled in size.

Punch the dough down to expel trapped air. At this stage the dough can be covered in plastic wrap and refrigerated overnight or frozen, bring back to room temperature before continuing. Place the dough on a baking tray lined with baking paper. Cover and leave in a draught-free spot for 15 minutes or until risen by half again. The dough is now ready to use.

Potato and Rosemary Pizza
Makes 1 pizza

• 1 quantity pizza dough (recipe above)
• 2 medium potatoes, thinly sliced
• 2 sprigs rosemary, leaves removed
• Mozzarella cheese, torn
• Salt & cracked black pepper

Preheat the oven to 220°C (430°F) and place pizza stone inside to heat.
Roll out pizza dough on a sheet of baking paper into a 30cm circle. I like to roll mine out to about 5-8mm thick. Place sliced potatoes on a plate. Cover with another inverted plate and place in the microwave for 5-6 minutes or until potatoes are tender.

Sprinkle base with mozzarella cheese. Arrange potato slices evenly on pizza base. Sprinkle with rosemary and top with the remaining mozzarella cheese. Sprinkle with salt and cracked black pepper. Bake for 15-20 minutes, or until cheese is melted and base is golden brown. Serve hot, cut into slices.

BBQ Pork Ribs

I declare that 2010 is the year of ribs! I think I’ve eaten more ribs this year alone than in the rest of my life combined, and it’s only October, plenty of time yet! There’s been all you can eat rib-a-thons at Mumu Grill, Café Ish and Waterfront Grill, as well as some delicious specimens sampled at South, Buzo, Sugarmill and Taste of Sydney (I still dream about Danks St Depot’s watermelon smoked beef ribs). What could be more beautiful than perfectly marinated meat, absolutely falling off the bone, with no cutlery required! It’s quite primal, I suppose, gnawing meat from bones, but makes me glad to be a carnivore, because, well, animals are delicious.

It was only a matter of time before I shared my own recipe for ribs. It’s one that I’ve made a few times this year and that I now deem perfect. It’s loosely based on a recipe from this year’s Masterchef, following the same method with a spice rub, a good grilling on a smoky barbeque, and then followed by a slow braise in the oven, soaking in a saucy marinade. I’ve changed up the ingredients in both the spice rub and the marinade a little to create an incredible combination that is a little bit sweet and a little bit spicy, but massively delicious. Especially with a beer, or a summery cocktail.



This recipe is quite time consuming to tackle all in one day, unless you’re planning a very late lunch, but if you prepare the spice rub the day before, the pork ribs can marinate in the fridge overnight. And if you have a handy man about the house to tend to the barbeque, you can prepare the marinade in the meantime. But make sure you’ve got snacks while they’re braising, because hot damn they smell so amazing my mouth was literally watering, while my stomach was growling.

In the future I’d really like to try cooking beef ribs, I think they’re quite a different specimen to pork ribs but equally if not even more delicious. And I have the recipe for Jared’s watermelon ribs from his beautiful cookbook Sharing Plates! I served the pork ribs with crinkle cut chips – a personal favourite – but you could serve with piping hot cornbread, coleslaw or salad.



BBQ Pork Ribs
Adapted from Masterchef
Serves 4

• 1.5kg American style pork ribs
• Olive oil

Spice Rub
• 1 tablespoon brown sugar
• 1 tablespoon salt
• ½ teaspoon chilli powder (to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cinnamon
• ½ brown onion, finely chopped
• 2 garlic cloves, finely chopped

Marinade
• ¾ cup brown sugar
• 1/3 cup white vinegar
• 1 teaspoon ground cinnamon
• ½ teaspoon chilli powder
• 1 tablespoon Dijon mustard
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Maple syrup
• 1 tablespoon balsamic vinegar
• ¼ cup red wine
• 1/3 cup bourbon
• ½ onion, finely chopped
• 1 tomato, finely chopped
• Salt and pepper, to taste

Combine the ingredients for the spice rub in a bowl. Using your hands, rub the mixture into the meat to coat completely. Set aside in an air-tight container in the fridge for at least 2-3 hours or overnight.

Heat a BBQ or char-grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat side up and cook for 3-4 minutes each side or until sealed.

Preheat the oven to 180°C (350°F). Place marinade ingredients into a saucepan and bring to the boil. Simmer for 10 minutes until thickened slightly and season to taste with salt and pepper.

Transfer ribs to a large oven-proof dish and pour over marinade. Cover with foil and cook in the oven for 1 ½ - 2 hours, turning 3-4 times throughout, until meat is tender and falling off the bone. You can remove the foil for the last 10 minutes of cooking to crisp up the outsides slightly. Serve with chips.

Pulled Pork Tacos

Two words, put together that are guaranteed to make me weak at the knees everytime. They’re not “chocolate fondant” or “lemon meringue”, or even “ginger beer”. The words I’m talking about are “pulled pork”. Oh yes, what in the world could possibly be better than a pork shoulder, roasted slowly for hours until its falling apart under your fork. And then, add carbs. Whether you put the meat directly onto a sandwich, or with black beans and rice in a burrito, or as I’ve done here, with a tomato and avocado salsa in a delicious taco. Pulled pork is always a hands down winner, and one of my favourite things to cook.

I first made this recipe when I was in Perth, when we were entertaining my boyfriend’s sister and her man. I knew it would go down a treat, and score me some brownie points, plus I had to somehow top the awesome pizzas I’d made them the visit before! The meat was juicy and oh so tender, I couldn’t help but nibble away (and moan in delight) as I was shredding the pork. It was absolutely perfect washed down with a Broome-brewed Matso Ginger Beer on a warm day. Speaking of the Ginger Beer, it was absolutely delicious, refreshing and almost embarrassingly easy to drink. Make sure you check it out if you’re ever in Western Australia, as it doesn’t seem to be stocked outside of the state.



When I tried slow roasting the pork at home in my own oven, it didn’t quite turn out the same. I think it was because we could only get a boneless pork shoulder, after visiting several butchers, so over the long cooking time the meat ended up a little drier but delicious nonetheless. It’s important to be aware of the weight of your pork, and adjust your cooking time accordingly. It’s also a good idea to keep checking on the piggy regularly throughout the cooking time, turning the pan to ensure it cooks evenly.

You know it’s ready when you can shred it with forks and the meat falls off the bone. And then it’s time to invite me over for dinner! The original recipe gave instructions for how to make your own wheat flour tortillas, which I didn’t do this time but would love to try out in the future. I’ve included it in the recipe below in case you’re so inclined. I seriously can’t wait to shake off the last of winter’s cold and start cooking and eating outside again. I know this recipe is firmly logded into my summer cooking repertoire and will make an appearance at my dinner table again very soon.



Pulled Pork Tacos with Tomato and Avocado Salsa
Adapted from Gourmet Traveller
Serves 6

• 1.8kg pork shoulder, bone in
• 2 tablespoons vegetable oil
• 2 teaspoons ground cumin

Wheat Flour Tortillas
• 450g plain or bread flour
• 120g lard

Tomato and Avocado Salsa
• 2 avocados
• 2 vine-ripened tomatoes, finely chopped
• ½ teaspoon chipotle chilli, or chilli powder
• ½ cup loosely packed coriander leaves
• 40ml lime juice

Place pork shoulder in a large baking dish. Drizzle with oil and rub in the cumin. Season to taste with salt and cracked black pepper, rubbing to coat evenly. Roast at 200°C (390°F) for 1 hour, then reduce heat to 150°C (300°F) and cook for 2 ½ hours. It’s ready when the meat comes cleanly away from the bone.

For wheat flour tortillas, place flour in a large bowl and using fingertips, rub in the lard until combined. Make a well in the center of the flour mixture, combine 1 teaspoon sea salt with 1 cup water. Add to flour and mix until combined. On a lightly floured surface, knead the dough until smooth and elastic. Cover with plastic wrap and set aside for 30 minutes. Heat a flat, heavy based fry pan over low heat. Roll a tablespoon of dough into a 15cm thick circl. Place into the frypan and cook fro 1-2 minutes on each side or until just coloured. Repeat with remaining dough, covering cooked tortillas with a towel to keep warm.

For salsa, peel avocadoes, halve and remove stones and then cut flesh into 1cm pieces. Combine with tomatoes, chilli, coriander and lime juice and season to taste.

To serve, coarsely shred meat using two forks. Place some on each tortilla, top with salsa and serve immediately with a beer.

Couldn't Wait

I keep prattling on about how much I love summer fruit – berries, mangoes, peaches and cherries, but I also love summer vegetables. Eggplant is one of my favourite things, and I love zucchini in almost any form. Lets not forget gorgeous ripe tomatoes, which need nothing more than a drizzling of olive oil and some cracked black pepper on your favourite sourdough to be the perfect summertime lunch. What better way to showcase summer vegetables than ratatouille, an honest French dish that lets the flavours do the talking. I’ve already made this twice so far this summer and I couldn’t wait any longer to tell you about it!

I found the recipe in an old Gourmet Traveller Annual Cookbook from 2006. I have simplified it somewhat to really make the flavours shine. The ratatouille is served with some crispy potatoes that are sliced thinly, par-cooked until tender, then pan-fried with butter and oil until crisp. They’re then tossed with parsley and, if you like, a little red wine vinegar. Sitting on top is a crispy-skin chicken breast. Make sure you buy chicken with the skin on – parsley butter is pushed underneath the skin, and then the chicken is pan-fried skin side down before being baked, covered with foil for 20-30 minutes until juicy and perfectly cooked.

Everyone who has tried this dish has absolutely loved it, even the boyfriend’s parents! The components compliment each other so well. There is a little bit of prep work involved, but the ratatouille can be made in advance and heated gently just before you’re ready to serve it. It’s a fantastic way to showcase your favourite summer vegetables in an honest and simple, restaurant-quality dish, the best kind to have in your repertoire as far as I’m concerned. I know I’ll be making this again!



Crispy Chicken Breast with Ratatouille and Crispy Potatoes
Recipe adapted from Gourmet Traveller
Serves 4

• 4 chicken breasts, skin on
• ¼ cup fresh parsley, chopped
• 40g butter, softened
• Sea salt & black pepper

Ratatouille
• ¼ cup + 1 tablespoon olive oil
• 1 small eggplant, cut into 1cm dice
• 1 green zucchini, cut into 1cm dice
• 1 large red capsicum, cut into 1cm dice
• 1 small onion, coarsely chopped
• 3 cloves garlic, finely chopped
• 400g can chopped tomatoes
• 50g tomato paste
• 1 tsp granulated sugar
• Sea salt & black pepper, to taste

Crispy Potatoes
• 5 medium potatoes, boiled, peeled into 1cm thick rounds
• 20g butter
• ½ cup olive oil
• 1 small onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 teaspoons red wine vinegar, optional

1. For ratatouille, heat olive oil in a large frying pan over medium heat, add eggplant and cook until tender, then transfer to a bowl. Add zucchini to frypan and cook until tender, and then add to eggplant. Cook capsicum until tender and then add to vegetables in the bowl. Heat 1 tablespoon of olive oil and cook onion and garlic for 5 minutes or until tender. Add tomatoes, tomato paste and sugar and simmer for 10 minutes or until sauce thickens. Add the vegetables and season to taste. Keep warm.
2. For potatoes, heat butter and olive oil in a large frying pan over medium-high heat. Add potatoes and cook for 2-3 minutes on each side until golden. Add onion and sauté for another 5 minutes or until onion is tender, then add parsley and season to taste. Remove from heat and toss through red wine vinegar, if desired.
3. To make crispy skin chicken, combine parsley and softened butter in a bowl. Using your fingers, separate skin from chicken breast to form a pocket and spread butter under the skin. Heat a frying pan to medium heat and cook chicken, skin side down for 3 minutes or until golden, then turn over and cook for another 3 minutes. Preheat the oven to 200°C (390°F). Transfer chicken to a baking pan, cover with foil and bake for 20-30 minutes or until cooked through.
4. Serve chicken with ratatouille and potatoes.

The Craving

I am a little bit obsessed with Mexican food at the moment. I’m tempted to put guacamole and black beans with almost everything I eat and I’ve been to the Guzman Y Gomez store in Australia Square so many times in the last few weeks that the staff have practically memorised my order. I’ve initiated ‘Taco Tuesday’, a Mexican dinner with a gaggle of food bloggers for the near future, and I’m planning to cook up a Mexican feast when I’m in Perth later this month. Phases like this come and go quite often for me but I try to make the most of it while I’ve got the craving.

Which is why, when I saw the Mexican Corn Soup recipe in January’s Gourmet Traveller, two hours later I was shopping for ingredients. Sweet corn is in season right now, and I managed to pick up nine cobs from my local greengrocer for only $3. I do love a bargain! There is quite a bit of prep involved in this recipe – first the husks and stringy bits need to be removed from each cob, and then the kernels dislodged from the cob. I did this with a knife, cutting each cob in half horizontally first. Also the peppers have to be char-grilled and peeled. I did this on the BBQ, but you could use a frying pan or grill if you like.

I changed the recipe a fair bit from how it is written in the magazine, purely because I felt it didn’t taste quite right to me. Even with four red chillies, there wasn’t even a hint of spice, so I added in some dried chilli flakes. To me, the soup tasted a little watery and bland so I added a little butter and cream. Dad suggested adding chicken, mostly because he didn’t think it looked very filling and some protein wouldn’t go astray. In the end, I was very pleased with how it came out, and it was a really great meal, though I’m not sure how traditional it is after my tinkering and tweaking of the recipe. I especially liked the avocado and cherry tomato on top for a bit of colour and flavour.

I would highly recommend making this soup while fresh corn is at its seasonal peak. Chose cobs sold still in their husk, which are fresh and green, with no signs of yellowing or browning.

Mexican Corn Soup with Crushed Avocado
Adapted from Gourmet Traveller
Serves 4 – 6

• 4 yellow or red banana capsicum
• 4 long red chillies
• 1 head garlic, halved horizontally
• 90ml olive oil
• 1 Spanish onion, finely chopped
• 2 celery stalks, finely chopped
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1.2kg corn kernels (from about 8-9 cobs, cobs reserved)
• 1 litre chicken stock
• 1 cup water
• ¾ cup cream
• 50g salted butter
• 1 chicken breast, cooked and cut into small cubes (optional)
• 2 tablespoons fresh coriander, chopped
• Salt and pepper, to taste
• Dried chilli flakes, to taste

Crushed Avocado
• 1 or 2 scallions (spring onions), sliced thinly
• 2 tablespoons lime juice (or to taste)
• 2 avocados, coarsely chopped
• 120g cherry tomatoes, quartered (about ½ punnet)
• 2 tablespoons extra virgin olive oil
• ½ cup fresh coriander, coarsely chopped

1. Preheat a grill or BBQ to high. Cut the capsicum, chillies and head of garlic in half and brush both sides with olive oil. Wrap the garlic in aluminium foil. Place cut side up on BBQ plate, or on a baking tray under the grill. Grill until starting to blacken. When cool enough to handle, squeeze garlic from skins, finely chop and set aside. Peel capsicum and chilli, coarsely chop flesh and set aside.
2. Heat remaining oil in a large saucepan over medium-high heat. Add onion and celery, sauté until very tender. Add spices and sauté until fragrant, then add corn (reserve 2 cups), reserved corn cobs, grilled garlic, capsicum and chilli and stir to combine.
3. Add stock and 250ml water, bring to the boil and then reduce heat to medium. Simmer for 15-20 minutes or until corn is tender. Discard cobs, and process mixture in batches in a food processor or blender until very smooth.
4. In the meantime, cook reserved corn kernels in boiling, salted water until tender. Drain.
5. Return pureed soup to saucepan over medium heat, add butter and cream and stir until combined. Add cooked corn kernels and chicken, if using and season with chilli, salt and pepper.
6. For crushed avocado, combine shallot and lime juice in a bowl and stand for 5 minutes until shallot is tender. Stir in avocado, tomato, olive oil and coriander and season to taste. Serve dolloped into corn soup.

Daring Cooks: October

I have been a little naughty, and have missed a few Daring Cooks challenges in the last few months due to lack of time and inspiration. But when I saw this month’s challenge, hosted by the lovely Jaden of Steamy Kitchen, I knew that I would dust off my tongs and get back into the game. The challenge was to make Vietnamese Pho, from Jaden’s brand new book, The Steamy Kitchen Cookbook. I love Vietnamese food, and was pretty excited about making my own Pho for the first time.

We were given the option to either make a quick version from the cookbook, or to make the stock from scratch using a recipe that Jaden had posted on her blog. I was running a little short of time towards the end of the month, and had some homemade chicken stock in the freezer that I used as the base for my Pho. It came together really quickly, which makes it absolutely perfect for a fuss-free weekend lunch or midweek dinner. I really liked the flavour that came from toasting the spices, and will absolutely be making this again in the future.

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

Chicken Pho
Recipe from The Steamy Kitchen Cookbook
Serves 4

Broth
• 2 tablespoons whole coriander seeds
• 4 whole cloves
• 2 whole star anise
• 2 litres chicken stock (store-bought or homemade)
• 1 whole chicken breast
• ½ onion
• 1 3-inch (7.5cm) chunk of ginger, sliced and smashed with the side of a knife
• 1-2 tablespoons sugar
• 1-2 tablespoons fish sauce

• 500g dried rice noodles

Accompaniments
• 2 cups bean sprouts, washed and tails pinched off
• Fresh coriander (cilantro) tops, leaves and tender stems
• ½ cup shaved red onions
• ½ lime, cut into wedges
• Sriracha chilli sauce
• Hoisin sauce
• Sliced fresh chilli peppers of your choice

1. To make the chicken pho broth, heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out of the pan to avoid burning.
2. In a large pot, add all the broth ingredients including toasted spices and bring to the boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently as required.
3. Use tongs to remove the chicken and shred the meat. Taste the broth and add more fish sauce, or sugar if needed. Strain the broth and discard the solids.
4. Prepare the noodles as per the directions on the packet. Ladle the broth into bowls and divide the shredded chicken and soft noodles evenly into each bowl.
5. Have the accompaniments spread out on the table. Each person can customise their bowl with these ingredients.

From Scratch

One of my favourite things is inviting my Nanna over for a long weekend lunch. She was one of my first influences when it came to cooking when I was very young and it seems only fitting to return the favour now. It just so happened I had her pasta maker on an extended loan. I have made fresh pasta before, during a Daring Bakers challenge but this weekend I decided to try making homemade fettuccine for the first time, for something a little bit special.

I served it with a Slow Cooked Veal Shank sauce, dolloped with freshly made emerald green pesto and lots of grated Parmesan. The recipe for the pasta sauce, from the recent Winter issue of Donna Hay Magazine originally called for lamb shanks, but the butcher I visited said they had to be ordered in and would take three weeks to arrive, so I decided to try the recipe with veal shanks instead. I’m happy to say it worked wonderfully and tasted absolutely delicious. Simmering the veal shanks for two hours means the meat just falls off the bone, it is incredibly tender and just perfect.

Making pasta from scratch is time consuming, yes, but not that difficult if you have a pasta machine. I made the dough by hand, but you could also use your food processor. I found it a bit difficult to keep the lengths of the pasta sheets consistent, but luckily you couldn’t tell at all when it was cooked. Make sure to flour everything well or the pasta will stick to the benchtop, your hands, the pasta machine and the fettuccine will definitely stick to each other.

Nanna approved, happy to see her pasta maker being put to good use. It was a very rewarding meal to make – the best kind I think. Not only can you feel good about making something completely from scratch, but it tastes absolutely delicious.

Slow Cooked Veal Shank Pasta with Pesto
Recipe adapted from Donna Hay Magazine
Serves 4-6

• 2 tablespoons olive oil
• 1.2kg veal shanks
• 1 brown onion, diced
• 3 cloves garlic, chopped
• 1 cup red wine
• 2 x 400g cans chopped tomatoes
• 6 sprigs, thyme
• 1 cup water
• Sea salt & black pepper

Pesto
• 3 cups basil leaves
• ½ cup olive oil
• 1/3 cup Parmesan, grated
• Sea salt & black pepper

1. To make the pesto, place the basil, oil, Parmesan, salt and pepper in the bowl of a food processor. Process until well combined. Set aside.
2. Heat the oil in a large heavy-based saucepan over high heat. Add the veal and cook for 1-2 minutes each side or until browned. Set aside.
3. Add the onion and garlic and cook for 1-2 minutes or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the veal back to the pan and bring to the boil.
4. Reduce the heat to low, cover and simmer for 2 hours or until the veal is tender and falling off the bone. Remove from the pan, and shred the meat from the bones, discarding the bones.
5. Cook the fresh pasta for about 5 minutes or until tender. Drain and return to the pan. Add the veal sauce and toss to combine. Spoon over the pesto to serve.

Fresh Pasta
Recipe adapted from Good Taste
Serves 4

• 2 ½ cups plain flour
• ¼ teaspoon salt
• 4 eggs, at room temperature
• Plain flour, extra, for dusting

1. Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the center. Place eggs in the well and use a fork to lightly whisk, and then using the fork, bring in flour from the edges of the well and incorporate them into the egg, until the mixture forms a dough.
2. Lightly flour your work surface and firmly knead the dough for about 8-10 minutes until smooth and elastic. Divide the dough into 4 and cover with a damp tea towel to rest for 10 minutes.
3. Attach a pasta machine to the side of a work bench and adjust the machine’s rollers to the widest setting. Take one portion of the dough and dust with flour, and flatten with your hands into a rectangle shape. Feed through the rollers, then adjust to the second widest setting, and feed through again, repeating until dough is about 1mm thick.
4. Feed through the fettuccine attachment, or cut by hand into the desired width.

Brand New

This month’s Daring Cooks challenge was a great opportunity to try a brand new technique – one that I had never attempted before – and I was very excited about giving it a go. That’s right, this month the Daring Cooks challenge was all about Chinese dumplings, chosen by Jen from Use Real Butter. The catch however, was that we had to make the dough from scratch! At first I was a little nervous, especially about folding those gorgeous pleats, but I found that I quite enjoyed the process and would most definitely try it again to experiment with different fillings and dipping sauces.

This time I made a pork filling with ginger, green onions, water chestnuts and soy sauce. It was very tasty and had a nice balance of flavours and textures. The dough came together pretty quickly and easily, and I was thankful for Jen’s step-by-step photographic instructions on her blog. The pleating tutorial was especially useful, and I like to think I did a passable job for my first attempt! My sister and I made quite a good team, with her rolling as I folded, and then swapping so she could have a practice at folding them too.

I chose to make potstickers, because they looked and sounded delicious, and they most certainly were, with crisp and slightly crunchy bottoms. To go with them, I made a simple dipping sauce similar to what Jen suggested which was delicious as well. I will say, though, that they all disappeared in less than a quarter of the time it took to actually make them. Next time I will have to make a double batch!



Chinese Potstickers
Adapted from Use Real Butter

Pork Filling
• 450g pork mince
• 3 stalks green onions, very finely chopped
• 2 tablespoons minced ginger
• ¾ cup water chestnuts, minced
• ½ teaspoon salt
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons corn starch

Dough
• 2 cups plain flour
• ½ cup warm water

Dipping Sauce
• 2 parts soy sauce
• 1 part vinegar (red or white)
• A few drops sesame oil
• Sugar, to taste

1. To make the filling, combine all ingredients in a medium size bowl and mix well to combine.
2. To make the dough, place flour in the work bowl of a food processor. Run the processor and pour the warm water in until incorporated. Pour the contents onto a clean work surface and knead until uniform and smooth. The dough should be firm and silky to the touch but not sticky. Cover with a damp towel for 15 minutes.
3. Take the dough and form a flattened dome. Cut into strips about 4-5cm wide and then shape strips into rounded long cylinders. On a floured surface, cut the strips into 2cm pieces. Press palm down on each piece to form a flat circle. With a rolling pin, roll a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges.
4. Place a tablespoon of filling in the center of each wrapped and fold the dough in half, pleating the edges along one side. Use Real Butter’s pleating tutorial was indispensable to me here! Keep all unused dough under a damp cloth.
5. To pan-fry, place dumplings in a frying pan with 2-3 tablespoons of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
6. To make dipping sauce, combine ingredients in a small bowl and stir until sugar has dissolved.

Very Excited

I was very excited to learn about the Daring Cooks, a new group added to the Daring Kitchen family. Based on the same guidelines as the Daring Bakers, but diving headfirst into the wonderful and amazingly varied area of cooking. I signed up right away and couldn’t wait for the first challenge to be announced. However, when I found out it was Ricotta Gnocchi, I felt a little unsure. Ricotta is one of those foods I am trying to like, but I’m not quite there yet. It didn’t help that last year I made similar ricotta dumplings to go into a vegetable soup and I disliked them so much, I never blogged about it!

But, in the spirit of the Daring Cooks, I decided to give the recipe a go anyway. I am not one to back away from a challenge! I am so very glad I did because it was great! It is a nice thing to be surprised at how well a recipe turned out, far better than all of your expectations, and that is how I felt with this dish. The whole process was very simple and only took about an hour of actual hands on time.

Pushing the ricotta through a sieve gave it a lovely smooth texture. I flavoured it with fresh thyme because I wasn’t able to find sage, and it’s one of my favourite wintery herbs. I imagine that this mixture would also make a great filling for ravioli. I decided to lightly pan-sear my gnocchi and made a simple butter and thyme sauce based on the recipe given. I also threw in a handful of walnuts for some extra crunch.

Next time – and I think there will be a next time – I will make the gnocchi a little smaller as they expand while cooking and try to shape them a little more uniformly so they all cook evenly. I really enjoyed this challenge, much more than I originally thought I would, this is a killer recipe that can be tinkered with in so many ways. I am already thinking about what I’ll do differently next time, but that is a story for another day.

Ricotta Gnocchi
Adapted from The Zuni Café Cookbook by Judy Rogers
Serves 4-6

• 450g fresh ricotta
• 2 cold eggs, lightly beaten
• 15g unsalted butter
• 1 teaspoon fresh thyme, finely chopped
• ¼ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon salt
• Pepper, to taste
• Plain flour, for forming the gnocchi

Brown Butter Sauce
• 8 tablespoons butter, sliced
• 2 teaspoons water
• Thyme leaves
• ¼ cup walnuts

1. The day before you made the gnocchi, test the ricotta. If the ricotta is too wet, your gnocchi will not form properly. Line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator.
2. To make great gnocchi, the ricotta has to be fairly smooth. Press the ricotta through a strainer to smooth it out as much as possible. Add the lightly beaten eggs to the mashed ricotta.
3. Melt the tablespoon of butter. As it melts, add in the thyme. Add the Parmigiano-Reggiano and the salt. Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
4. Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.
5. In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl. Using a teaspoon, scoop up some batter and then holding the spoon at an angle, use your fingertip to gently push the ball of dough from the spoon into the bed of flour.
6. You can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.
7. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.
8. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.
9. You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.
10. Bring the water back to the boil and drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes. Remove with a slotted spoon.
11. Heat some olive oil in a frying pan over medium heat. Add about half the gnocchi and fry until lightly golden. Remove from the pan, and repeat with the other half of the batch. Set aside.
12. Add the butter, water and thyme to the frying pan. Swirl it gently a few times as it melts and the butter starts to brown. Add the walnuts, and return the gnocchi to the pan, swirling to cover them with butter. Serve immediately.

Daring Bakers: March

March was a very big month in Daring Bakers land. The highly anticipated new website finally went live, and it’s a beauty. Even if you’re not a Daring Baker, there is still lots that will take your fancy, so go and check it out. There is also a brand new set of icons, you can see the sassy ‘Miss Measure’ over in my sidebar. Another addition to the Daring Kitchen community was announced – The Daring Cooks, and I am looking forward to hearing more about that and participating soon. And last but not least, this month’s challenge once again found me trying something I’d never done before – making fresh pasta.

The March challenge consisted of:
- Making fresh spinach egg pasta (pasta verde)
- Making béchamel (white sauce)
- Making a ragu
- Assembling the lasagne

I have to say, I really liked this challenge. I found kneading the pasta to be almost like a cardio workout, but rolling it (with the help of a pasta machine) was quite relaxing, and with all the separate elements prepared in advance, assembling the lasagne was a breeze. Even though I followed the pasta recipe to the letter, I found that I needed to add another egg but this helped immensely and I was very happy with the result. I definitely want to try making ravioli in the future as well, and experiment with other pasta flavours, though the spinach used here was delicious.

I used an alternate recipe for the ragu, using veal and pork that we had minced ourselves using the mincer attachment for our stand mixer. It was delicious and meaty, and after simmering for a few hours, it had a great depth of flavour. The béchamel recipe given was also very easy to prepare, though we had the option to use our own. On the five-hour plane trip to Perth earlier this month, I was watching the cooking channel and heard a tip about infusing the milk with some garlic and onion before adding it to the butter and flour mixture, which could give it a very interesting flavour, and may be something I’ll try in the future.

To make things a bit easier, I split the process up – making the sauce one day, and then making the pasta, béchamel and assembling it the next. The whole process was quite time consuming but I would have to say it was completely worth it. The sauce can even be made in advance and frozen which cuts down the preparation time significantly.

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.



Lasagne of Emilia-Romagna
Serves 8-10

Spinach Egg Pasta (Pasta Verde)
• 2 jumbo eggs (I found that I needed 3)
• 300g fresh spinach, rinsed, dried and finely chopped
• 3 ½ cups unbleached plain flour

Béchamel Sauce
• 60g unsalted butter
• 60g unbleached plain flour
• 2 2/3 cup (570ml) milk
• Salt and freshly ground pepper, to taste
• Freshly grated nutmeg, to taste

Ragu
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 800g mixed beef and veal mince
• 3 x 400g cans chopped tomatoes
• 2 x jars tomato paste
• ¾ cup red wine
• Finely chopped rosemary, to taste
• Fresh red chilli, finely sliced, to taste (optional)
• ¼ cup olive oil
• Salt and pepper, to taste

• 1 cup (or more) freshly grated Parmigano Reggiano

1. To make the ragu, heat 1 tablespoon of olive oil in a large fry pan until hot. Add the onion and garlic and fry, stirring, until slightly browned. Add about 1/3 of the mince and continue to cook until mince is well browned. Transfer to a large saucepan. Cook the next 1/3 of the mince, transfer to a bowl and repeat for the last third.
2. Set the saucepan with mince over the heat, add tomatoes, tomato paste, red wine, olive oil, rosemary, chilli (if using), salt and pepper. Stir until it reaches the boil. Turn the heat to low and simmer for 2-3 hours.
3. To make the pasta, mound the flour in the center of your work area and make a well in the middle. Add the eggs and spinach, and use a wooden spoon to beat them together. Gradually start incorporating flour from the sides of the well into the liquid. Use a pastry scraper to keep the liquids from running off and to incorporate the last of the flour into the dough. It should look like a rough, messy lump.
4. Start kneading the dough, using the scraper to scoop up any unruly pieces. Once it becomes a cohesive mass, knead for about 3 minutes. It should be elastic and a little sticky. If it is too sticky, knead in a few more tablespoons of flour. Continue kneading for about 10 minutes, or until the dough becomes smooth, satiny and very elastic. Wrap the dough in plastic wrap and let it relax at room temperature for 30 minutes – 3 hours.
5. Cut off about a quarter of the dough, and re-wrap the rest to prevent it from drying out. Roll into a roughly long and thin rectangular shape. Set your pasta machine to its thickest setting and roll the dough through the machine. Continue rolling through each setting, cutting the dough into sections if it becomes too difficult to handle, until it becomes as thin as possible without tearing. You should be able to see your hand through the dough.
6. Repeat with remaining dough, and either use immediately or dry at room temperature and store in a sealed container or plastic bag for 1 day.
7. To make the béchamel sauce, melt the butter in a medium sized saucepan over medium heat. Sift in the flour and whisk until smooth, stirring without stopping for at least one minute. Whisk in the milk a little at a time. Bring to a slow simmer, and stir for 3-4 minutes or until the sauce thickens. Season with salt, pepper and a hint of nutmeg.
8. To assemble the lasagne, have all ingredients on hand. Preheat the oven to 180ºC (350ºF). Layer the ingredients repeating in this order – pasta sheets, béchamel, ragu, Parmigano Reggiano, and finishing with a layer of pasta, béchamel, cheese, salt and pepper. Cover the baking dish with foil, taking care not to let it touch the top of the lasagne. Bake for 40 minutes or until almost heated through. Remove the foil and bake for another 10 minutes. When cooked, turn the oven off and let the lasagne rest inside for a further 10 minutes, then serve. This is not a solid lasagne but one that slips a bit when cut and served.

Spring-like

For a long time, I’ve been wanting to feature more main meal recipes here on my blog, but I find it hard to snap a good photo when I plate up dinner because there’s either not enough light or my hungry family just want to start eating! I’ve developed quite a list of wonderful dishes that I want to make again, and then finally photograph and post, including this one here.

I’ve been wanting to tell you about these lamb kofta kebabs since I first made them last year, but barbecue season in Australia came and went and the post about it was shelved, but certainly not forgotten. Now that we are having some relatively nice, warm, spring-like weather again, I thought I’d dust it off and share.

I seem to be fascinated with using meat together with nuts, whether it’s chicken and macadamias or lamb and walnuts. In this recipe, lamb and pistachios are combined for a very interesting flavour and texture that I just loved. In short, it’s the best kebab I’ve ever made, and likely the best I’ve ever eaten. Forget the greasy, fat-laden kebabs you buy after a night out drinking, these are made with good quality lamb, full of spices and served with fresh, fragrant herbs.

This would be the perfect dish to serve at a casual weekend backyard barbecue, with a few friends and a few cold beers. However, if you’re on the other side of the world, you could also cook these in a frying pan indoors, just make sure you preheat it before you start. You could also shape the mince mixture into patties rather than onto skewers, and it tastes just wonderful with salad on a burger. Just don’t forget the yoghurt.

Lamb Kofta Kebabs
Serves 6-8
Adapted from Jamie At Home by Jamie Oliver

Note: If using wooden skewers, soak them in water for a few minutes before putting the meat on them so that they don’t burn.

• 800g quality lamb mince
• ½ cup shelled pistachios, roughly chopped
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon ground chilli
• ½ teaspoon ground cumin
• Sea salt and freshly ground black pepper
• 1 large egg
• Zest of 1 lemon or 3 teaspoons sumac
• Juice of 1 lemon
• 1 red onion, very finely sliced
• Mixed salad leaves, washed and spun dry
• Small bunch fresh flat-leaf parsley, leaves picked
• Large flatbreads or tortilla wraps
• Plain natural yoghurt

1. Preheat your barbecue, or have a griddle pan prepared and preheated.
2. Place the lamb mince in a bowl with the chopped pistachios, thyme leaves, chilli, cumin, salt, pepper and egg. Mix well with a wooden spoon until thoroughly combined.
3. With damp hands, take handfuls of the lamb mixture and shape and squeeze the meat around metal or wooden skewers (see note above)
4. Combine the sliced onion and the lemon juice with a pinch of salt and pepper. Scrunch it together with your hands, then mix in the parsley leaves.
5. Grill the kebabs until nicely golden on all sides and cooked through.
6. Warm the flatbreads for 30 seconds, and divide between plates. Top each with some salad leaves and onion. When the kebabs are cooked, slip them off their skewers and onto the flatbreads. Drizzle with some of the yoghurt before serving.

Daring Bakers: October

I was sitting at a table at Brunetti’s in Carlton, sipping a long black and nibbling on some crostoli with Steve when I wondered out loud about what the Daring Bakers challenge for October might be. He handed me his iPhone and I set about finding out. And thus, during the week in which I’d almost eaten my bodyweight in pizza, I learnt that the challenge would be… pizza! But I was actually kind of excited about it, I love making pizza from scratch at home and I was keen to try a new recipe.

The October challenge consisted of:
- making pizza bases using Peter Reinhart’s recipe
- our choice of sauce and toppings
- providing photographic evidence of us tossing the dough!



This is the closest I’ve come to real Italian style pizza in my own kitchen and I just loved it. The recipe for the base was quite different to others I’ve tried – using ice cold water instead of warm water, and with an overnight rest in the fridge. While this dough is amazing, it does require a bit of forethought and some preparation in advance. I found the tossing a little bit tricky at first, but I think I got a little better at it on my second attempt. It really does make a huge difference to the dough. I also think it’s about time to invest in a pizza stone! I will definitely make this again in the future, but my go to recipe for a quicker and simpler pizza is from award winning chef John Lanzafame’s fantastic book Pizza Modo Mio, which I promise to share with you soon.



As for toppings, I chose olive oil, thinly sliced potatoes, rosemary and mozzarella for the first pizza. I cooked the sliced potatoes for about 4-5 minutes in the microwave before layering them onto the pizza as I wanted to be sure they would cook all the way through. It turned out wonderfully, very similar to the one I had at Little Creatures recently. On the other pizza, I had a tomato and olive oil sauce, with pancetta, sun-dried tomatoes, baby spinach and mozzarella cheese. It too was delicious, and I have several ideas for the remaining balls of dough currently left in my freezer.

I would also like to dedicate this post to Sherry “Sher” Cermack who passed away tragically and suddenly in July this year. This pizza recipe was her idea for the October challenge that she was supposed to host with Rosa from Rosa’s Yummy Yums. Unfortunately, I didn’t know her personally, but I wish I had because she sounded like an absolutely wonderful person. She sure did pick a great theme. I think this has been my favourite challenge so far!



Pizza Dough
Makes 6 pizza crusts (23-30cm diameter)
From The Bread Baker’s Apprentice by Peter Reinhart

• 4 ½ cups plain flour, chilled
• 1 ¾ teaspoons salt
• 1 teaspoon instant yeast
• ¼ cup olive oil or vegetable oil
• 1 ¾ cups ice cold water
• 1 tablespoon sugar
• Semolina or cornflour for dusting

1. Mix flour, salt and yeast together in a big bowl, or the bowl of a stand mixer
2. Add the oil, cold water and sugar and mix well with a large wooden spoon or paddle attachment until a sticky ball of dough forms.
3. On a clean surface knead for about 5-7 minutes, until the dough is smooth and ingredients are evenly distributed. If using a stand mixer, switch to the dough hook and mix on medium speed. The dough should clear the sides of the bowl but stick to the bottom. The finished dough should be springy, elastic, sticky but not tacky and register 10-13°C
4. Flour a work surface or bench top. Line a baking jelly pan with baking paper. Lightly oil the paper.
5. With a large metal or plastic dough scraper, cut the dough into 6 equal pieces. To avoid the dough from sticking to the scraper, dip it into water between cuts.
6. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. If the dough sticks to your hands, dip them into the flour again.
7. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into a plastic bag or enclose in plastic food wrap.
8. Put the pan into the refrigerator and let the dough rest overnight or for up to three days. You can also store the dough balls in the freezer for future baking. In that case, pour a few tablespoons of oil in a medium ball and dip each dough ball in the oil so it is completely covered. Put each ball into a separate zippered freezer bag and store in the freezer for up to 3 months. The day before you plan to make pizza, remember to transfer the dough from the freezer to the fridge.
9. On the day that you plan to eat the pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the fridge. Dust the counter with flour and spray lightly with oil. Place the dough balls on the floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1.3cm thick and about 13cm diameter. Sprinkle with flour and mist with oil. Loosely cover the dough with plastic wrap and then allow to rest for 2 hours.
10. At least 45 minutes before making the pizza, place a baking stone in the lower third of the oven. Preheat the oven to as hot as possible (260°C/500°F)
11. Generously sprinkle the back of a pan with semolina or cornmeal. Flour your hands. Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. If the dough doesn’t want to expand, let it rest for about 5-20 minutes to allow to gluten to relax, then try again
12. When the dough has the shape you want, place it on the back of the pan, making sure there is enough semolina or cornmeal to allow it to slide and not stick to the back of the pan.
13. Lightly top it with ingredients of your choice.
14. Slide the garnished pizza onto the stone in the oven or bake directly on the pan. Close the door and bake for about 5-8 minutes. After 2 minutes of baking, take a peek. For even baking, rotate 180°
15. Take the pizza out of the oven and transfer to a cutting board. Wait 3-5 minutes for the cheese to set before slicing and serving.

Comfort Food

While our winter days have been quite beautiful during the last few weeks, the nights have been downright chilly! The weather forecast for the week ahead promises us nothing warmer than 2°C at night, so please excuse me while I fetch my slippers and preheat the oven. I’ll happily take refuge in the kitchen. This kind of weather makes me crave warm filling stews, homemade apple pies and cup after cup of hot tea.

Comfort food is a lovely concept, like an edible security blanket. It’s the kind of food that wraps you up, warming your body and soul. While everyone’s idea of comfort food differs, most of us have a dish or two that tickles the senses to bring back memories and make us feel happy and safe. I didn’t grow up eating Osso Bucco, in fact this is the very first time I’ve prepared it. But the feeling I got from eating it was the very same as I get from my other childhood favourites like Nanna’s pork and spinach pie or Dad’s spaghetti bolognaise. It was intensely satisfying on many levels.

In Italian, Osso Bucco translates to bone with a hole, referring to the bone marrow in the slices of veal shin. From what I read, I don’t think this version is entirely traditional, but it is definitely delicious! Braising the meat with wine, stock and tomatoes for two hours ensures tenderness – it falls right off the bone. It can also be served with a saffron spiked Risotto alla Milanese, which I would love to try next time I make it. As with most stews, the flavour improves with time, so try and save some leftovers for lunch the next day. It can also be frozen as Donna Hay suggests, and added to tomato soup or as a pie filling.

Osso Bucco
Recipe adapted from Donna Hay Magazine (Issue 40)
Serves 6

• ¼ cup olive oil
• 2 brown onions, sliced thickly
• 4 cloves garlic (or 3 large)
• 6 x 200g osso bucco (veal shin)
• ¾ cup dry red wine
• 1 cup beef stock
• 2 x 400g cans chopped tomatoes
• 1 cup water
• 4 bay leaves
• 2 sprigs fresh rosemary
• Sea salt and black pepper
• 1 x 400g can cannellini beans, rinsed and drained

1. Preheat the oven to 180°C (355°F). Heat 1 tablespoon of olive oil in a large metal baking dish over medium heat. Add the onion and garlic and cook for 8-10 minutes or until golden. Remove from the pan.
2. Add the remaining oil and increase the heat. Cook veal for 3-4 minutes each side until well browned. Watch out because it may stick.
3. Add the onion and garlic back to the pan and gradually add the wine, scraping the bottom of the pan. Cook 1-2 minutes or until reduced by half.
4. Add stock, tomatoes, water, bay leaves, rosemary, salt and pepper and stir to combine. Cover with foil and cook in the oven for 1 ½ hours.
5. Carefully remove from the oven, add the beans and stir. Place back in the oven for 15-30 minutes, or until veal is tender. Serve with mashed potatoes, polenta or risotto if desired.

Past Tense

I love a good pie, with good being the key word. I like almost any kind of sweet pie, I like beef pies and pork pies, but try as I might, I never really liked chicken pies – even those I made myself. Call me picky but I always felt that something wasn’t quite right, that there was something lacking, and I was always disappointed. But as you might be able to tell from the use of past tense, things have changed.

When I was in Perth, I decided to try something a little different in my chicken pies and was very impressed with the results. I couldn’t wait to make it again for my family when I got home. The secret? Leek.

I’ve used leek in risottos and soups before, but never in a pie. I love its delicate oniony sweetness that teams perfectly with the creamy chicken filling. I chose potato, carrot and celery because that is what we had on hand at the time, but I think it would be nice with peas or mushrooms included as well.

The filling is quick and easy to make so it’s good for a weeknight meal, and is especially satisfying on a cool winter evening. This is the perfect way to use up leftover cooked chicken and the vegetables that have been kicking around in the fridge for a while. I would imagine that the cooked filling could also be frozen, so it’s ready for pie assembly whenever you are.

Chicken and Leek Pies
Serves 4

• 50g butter
• 1 tablespoon olive oil
• 1 leek, chopped
• ½ onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• Salt & Pepper
• ½ cup white wine
• 1 carrot, chopped
• 1 stalk celery, chopped (optional)
• 1 potato, chopped into small cubes and cooked until tender
• 1 large chicken breast, cooked and shredded
• 400mL cream
• Puff pastry, store bought, thawed
• 1 egg, whisked

1. Preheat oven to 200°C (390°F)
2. Melt butter and oil in a frying pan. Add leek, onion and garlic, and stir until softened. Add parsley, and season with salt and pepper.
3. On high heat, add wine. Then add carrot, celery (if using), potato and chicken and cream. Simmer for 15 minutes. Allow to cool slightly.
4. Cut pastry rounds to fit individual pie dishes. Spoon filling evenly into each. Cut rounds for the lids and press down to seal. Cut a small slit into the top of each pie, and brush with beaten egg.
5. Bake for 25-35 minutes, or until pies are golden. Serve with mashed potato or salad.