Amaretti (Italian macaroons)
Ingredients
Method
Step 1
Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Beat with a wooden spoon until well combined.
Step 2
Roll 2 teaspoonfuls of the mixture into balls. Place on the trays. Press a blanched almond into the top of half of the biscuits and a glace cherry into the remaining balls.
Step 3
Bake for 15-18 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely
Honey biscuits
Ingredients
Method
Step 1
Preheat oven to 175°C. Line 2 baking trays with non-stick baking paper.
Step 2
Whisk the olive oil, orange juice, brandy and one-third of the sugar in a large bowl. Add flour, baking powder and bicarbonate of soda. Mix until well combined.
Step 3
Roll tablespoonfuls of the mixture into balls. Place, about 4cm apart, on the prepared trays. Use a fork to flatten. Bake, swapping trays halfway through cooking, for 30-35 minutes or until golden.
Step 4
Meanwhile, place the water, honey and remaining sugar in a medium saucepan over medium heat. Stir until the sugar dissolves. Increase heat to high. Bring to the boil. Boil for 5 minutes or until syrup thickens. Set aside to cool slightly.
Step 5
Remove the biscuits from oven. Pour over the syrup. Set aside on the trays, turning once, for 20 minutes to infuse. Transfer the biscuits to a serving plate. Top with the walnut to serve.
Baked brussels sprouts
Ingredients
Method
Step 1
Preheat oven to 180ºC. Brush a 2L (8-cup) capacity baking dish with melted butter.
Step 2
Cook brussels sprouts in a saucepan of boiling water for 4 minutes or until tender crisp. Transfer to prepared dish.
Step 3
Melt butter in a saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Remove from heat. Gradually whisk in the milk until smooth. Boil over medium-high heat, stirring, for 3 minutes or until sauce thickens. Season with white pepper.
Step 4
Pour sauce over brussels sprouts. Sprinkle over gouda and breadcrumbs. Bake for 30-40 minutes or until golden.
Baked salmon with corn and spices
Ingredients
Method
Step 1
Preheat a chargrill pan over high heat. Cook corn, turning frequently, for 12 minutes or until lightly charred. Cool.
Step 2
Preheat oven to 200°C. Meanwhile, preheat a small frying pan over medium heat. Add coriander and cumin seeds, and stir for 2 minutes or until fragrant. Using a mortar and pestle, finely grind. Transfer to a medium bowl, then stir in ginger, turmeric and 1 teaspoon salt.
Step 3
Place 2 sheets of baking paper widthwise, slightly overlapping, on a large oven tray. Place 2 more sheets lengthwise, slightly overlapping, on top. Place salmon on tray, then rub top of salmon with half the spice mixture.
Step 4
Place 1 corn cob horizontally on a chopping board. Holding knife parallel to cob, cut kernels, in large pieces, away from cob. Repeat with a second cob. Place kernel pieces over salmon, then scatter with half the chilli. Drizzle with half each of the lime juice and oil.
Step 5
To make corn salsa, cut kernels from remaining cobs (don’t worry about keeping them in pieces). Add to remaining spice mixture with remaining chilli, lime juice and oil. Toss to combine.
Step 6
Place a sheet of baking paper over salmon. Fold up edges of the bottom layers of paper over the top layer, then fold over several times to create a parcel. Bake for 15 minutes for medium or until cooked to your liking. Stand for 5 minutes, then unwrap and transfer salmon to a platter.
Step 7
Scatter salmon with coriander leaves and serve with corn salsa.
Basic almond nougat
Ingredients
Method
Step 1
Preheat oven to 170°C. Line an 18 x 28cm slab pan with non-stick baking paper or greased foil, allowing it to overhang the sides. Lay 2 sheets of rice paper side by side on a clean work surface. Use the base of the pan as a guide to cut an 18 x 28cm rectangle. Repeat with remaining 2 sheets of rice paper. Place 2 sheets of the rice paper in the base of the lined pan. Spread the almonds evenly over a baking tray and toast in preheated oven for 7-10 minutes or until light golden. Set aside for 5 minutes to cool slightly. Chop and set aside.
Step 2
Place the sugar and water in a medium saucepan. Use a wet spoon to spoon the glucose syrup into the pan. (To soften glucose in the microwave, see microwave tip.) The glucose prevents crystallisation and helps to ensure the nougat has the correct texture. Place the pan over medium-low heat. Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes). Fill the sink with 10cm of cold water. Place the egg whites in a large, clean, dry heatproof bowl. Place a sugar (candy) thermometer in the pan. Increase heat to high and bring to the boil. Reduce heat to medium-high and boil, uncovered, without stirring. When the syrup reaches about 120°C, use the whisk attachment on an electric stand beater to whisk the egg whites until firm peaks form. It is important to use a stand mixer because, unlike a hand-held electric beater, it has a motor powerful enough to beat the nougat mixture.
Step 3
When the sugar syrup reaches 140°C, immediately remove the pan from heat and place the base of the pan in the sink of cold water for 5 seconds, or until the bubbles subside. This stops the syrup temperature increasing � the temperature of the syrup determines the texture of the nougat. When the syrup is cooked to 140°C, a chewy nougat results; if the syrup is cooked to 150°C, a harder nougat results. With the beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream. Don't pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.
Step 4
Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture is thick and glossy. Use a wooden spoon to mix the almonds and vanilla essence into egg white mixture until well combined. It is important to work quickly or the nougat will begin to set. Also make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.
Step 5
Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface. Place the remaining rice paper or piece of greased foil over the top of the nougat and press down gently. Set aside in a cool, dry place for 6 hours or until set.
Step 6
Lift the nougat from the pan and place on a cutting board. Remove baking paper or foil (if using rice paper, don't remove it, as it is edible). Use a serrated knife in a sawing motion to cut the nougat crossways into 3cm-wide pieces and then cut each piece into about 4cm lengths. Place nougat in a clean, dry airtight container, separating layers with non-stick baking paper. Keep in a cool, dry place for 1-2 weeks or in the fridge for up to 3 weeks. If storing nougat in the fridge, bring to room temperature before serving.
BBQ Thai prawns with tamarind and coconut
Ingredients
Method
Step 1
To prepare prawns, if serving as a canape, remove head, peel prawn shell leaving tail intact and devein, pierce prawn meat onto a skewer with the tail at the end of the skewer. Alternatively, if serving as part of a shared feast, remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact, remove vein.
Step 2
Place garlic, coriander, lemongrass, palm sugar, shrimp paste, tamarind paste and fish sauce in a small food processor and blend until a rough paste forms, alternatively pound in a mortar and pestle.
Step 3
Add coconut milk and continue blending to a sauce.
Step 4
Place prawns on a plate and pour a little sauce over each prawn, reserving some sauce for basting during cooking. Wrap prawns with plastic wrap refrigerate for 30 minutes.
Step 5
Remove from the fridge, heat a BBQ grill or flat plate to high heat, add prawns and cook prawns for 1 minute per side
Braised red cabbage with apples
Ingredients
Method
Step 1
Heat the oil and butter in a large saucepan over medium heat. Cook the onion and apple, stirring, for 5 minutes or until golden. Add the cabbage and wine. Simmer for 3 minutes or until reduced. Stir in the thyme.
Step 2
Reduce heat to low. Cover. Simmer, stirring, for 15-20 minutes or until tender. Stir in redcurrant jelly until melted.
Bratkartoffeln (Potatoes with bacon)
Ingredients
Method
Step 1
Cook potatoes in a large saucepan of salted water over medium-high heat for 15-20 minutes or until just cooked through. Drain and set aside to cool. Cut into 2cm pieces.
Step 2
Heat the butter and oil in a large non-stick frying pan. Cook the onion and bacon, stirring, for 5 minutes or until the bacon is crisp. Add the potato. Cook, stirring, for 15 minutes or until potato is crisp. Stir in the parsley.
Pozole
Ingredients
Soup
Pork shoulder or roast -- 1 1/2 to 2 pounds
Canned or fresh hominy, rinsed -- 2 to 3 cups
Garlic -- 3 to 5 cloves
Ground cumin -- 2 teaspoons
Salt -- 2 teaspoons
Water or stock -- 6 cups
Garnishes
Cabbage or iceberg lettuce, shredded
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Avocado, diced
Cilantro, chopped
Oregano, dried
Chile piquín, ground
Method
- Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
- Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
- Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.
Pasteles
Ingredients
Masa (dough)
Green bananas, peeled and chopped -- 5
Green plantain, peeled and chopped -- 1
Yautía (taro root), peeled and chopped -- 1 1/2 pounds
Russet potato, peeled and chopped -- 1
Salt -- to taste
Filling
Onion, chopped -- 1
Green pepper, seeded and chopped -- 1
Garlic, peeled and chopped -- 3 to 4 cloves
Oil -- 2 to 3 tablespoons
Pork butt or shoulder, cut into small cubes -- 2 pounds
Tomato sauce -- 1 cup
Water -- 1/2 cup
Cilantro, chopped -- 1/2 bunch
Oregano, dried -- 2 teaspoons
Salt and pepper -- to taste
For Assembly
Banana leaves, hard spine removed and cut into 12x6-inch rectangles -- 15 pieces
Parchment paper, cut into 12x6-inch rectangles -- 15 pieces
Kitchen string --15 (20-inch long) pieces and 30 (10-inch long) pieces
Achiote or vegetable oil -- 1/4 cup
Method
Masa: As you chop the bananas, plantain, yautía and potato, place the chunks into a large pot of cold, salted water to keep them from browning.
Drain the water and puree the chopped ingredients in batches in a food processor. Add a little water or milk as needed to make a soft dough with the consistency of cooked oatmeal. You may have to let the processor run for a while, and make sure to scrape down the sides. Remove the masa to a large bowl and season with salt. Chill in the refrigerator while you make the filling.
Filling: Add the onion, pepper and garlic to a food process and pulse to chop finely.
Heat the oil in a large saucepan over medium flame. Add the onion-pepper mixture and sauté for 3 to 4 minutes. Add the rest of the filling ingredients and simmer over medium-low heat for 20 minutes. Remove from heat, adjust seasoning and allow to cool.
Assembly: Get the masa, the pork filling and all of your assembly ingredients together in a workspace. Lay out a piece of parchment paper, then center a piece of banana leaf over it. Wipe the banana leaf dry and then brush the top side with achiote or vegetable oil.
Scoop up 1/2 cup of the masa and place in the middle of the banana leaf. Spread evenly over the leaf, leaving a 1-inch border around the edges. Place 2 to 3 tablespoons of pork filling in the middle of the masa.
Fold the top edge down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular packages. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over on the parchment so it is seam side down.
Fold the bottom of the parchment up over the wrapped package. Fold in each side, then roll up, burrito-like, to complete the package. Tie one of the 20-inch pieces of string around the pastel lengthwise and then three 10-inch pieces across the short side.
Bring a large pot of well salted water to boil on the stove. Drop in the prepared pasteles and boil gently for 1 to 1 1/2 hours.
Remove from the water with tongs, remove the outer parchment and serve the pasteles with or without their banana leaf wrapping. Goes well with arroz con gandules.
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