cookbook

The Special CookBook

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Cottage pie More than 1 hour 6 People

1 tablespoon oil 2 onions, chopped 2 garlic cloves, crushed 750g beef mince ¼cup(35g)flour 2 cups (500ml) beef stock 1/3 cup (90g) tomato paste 1 tablespoon worcestershire sauce 2 tomatoes, sliced Potato topping 500g potatoes, peeled, chopped 45g butter ¼ cup (60ml) hot milk 1. Preheat oven to 200°C or 180°C fan. Heat oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add mince and cook on high for 7 minutes, stirring to break up any lumps, until browned.

2.Stirinflourandcookfor1minute.Removefromheat,addstock,tomatopasteandworcestershiresauce.Bring to boil on medium heat and simmer for 5 minutes.

3. Meanwhile, cook potato in plenty of boiling water until tender. Drain well and return to pan with butter and milk. Mash well and season to taste.

4. Spoon mince mixture into a large ovenproof dish. Top with tomato slices and spread over mashed potato. Roughupsurfaceofpotatowithafork.Bakefor30minutes,untiltopisgolden.Servewithsalad.

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Sesame crusted salmon with Asian coleslaw

Less than 15 minutes 4 People

½ small wombok (Chinese cabbage), shredded 1 capsicum, thinly sliced 2 tablespoons rice wine vinegar 2 teaspoons sesame oil 3 teaspoons sugar 4x125gsalmonfillets,skinremoved 2 tablespoons sesame seeds 1 cup coriander leaves, plus extra to serve lime wedges, to serve

1. Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat. 2. Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked. 3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.

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Greek custard pastries

More than 1 hour 10 or more People

4 ¾ cups (1.2L) milk ½ cup (110g) caster sugar ½cup(80g)finesemolina 5 eggs, lightly beaten 1 teaspoon vanilla essence 16sheetsfilopastry 50g unsalted butter, melted 1½ cups (330g) caster sugar juice of 1 lemon 2 whole cloves 1 cinnamon stick 1. Heat milk, sugar and semolina in a heavy-based saucepan on medium. Cookfor15minutes,stirringconstantly,untilmixturethickens.Removefromheat, cover with plastic wrap and cool. When mixture reaches room temperature, whisk in egg and vanilla.

2. Preheat oven to 180°C or 160°C fan. Grease a 33cm x 22cm x 5cm baking pan. Layereightsheetsoffilopastryinpreparedpan,brushingeachsheetwithmeltedbutter.Pourovercustardandtopwithremainingfilopastry,brushingeachsheetwithbutter. Score twelve squares through top three sheets. Bake for 45 minutes, until crisp and golden.

3. Meanwhile, to make syrup place all ingredients with 1 cup of water in a saucepan. Heat on medium for 2 minutes, stirring, until sugar dissolves. Bring to boil and cook for 8 minutes, until syrupy. Slowly pour over cooled pastry, discarding cloves and cinnamon. Serve at room temperature.

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Chinese spaghetti

Less than 30 minutes 4 People

800g fresh udon noodles 4 green onions (shallots), sliced on the diagonal 1 tablespoon sesame oil 2 tablespoons peanut or rice bran oil 750g pork mince 2 tablespoons shaoxing wine (Chinese rice wine) or dry sherry 1 tablespoon grated ginger 2 garlic cloves, crushed 1/3 cup (80ml) hoisin sauce 2 tablespoons chilli bean sauce 1 tablespoon soy sauce 1 cup (250ml) chicken stock diced cucumber, coriander leaves, to serve 1. Prepare noodles according to packet directions. Drain and toss with half of green onion and half of sesame oil. 2. Heat peanut oil in a wok on medium. Stir-fry pork for 2-3 minutes, until browned. Addwineandstirfor1minute,untilevaporated.Removepork.Stir-fryginger,garlicandremaining onion for 30 seconds. Add sauces and stir-fry for 30 seconds. 3.Addporkandstockandbringtoboil.Reduceheatandsimmerfor10minutes,untilthickened. Stir in remaining sesame oil. 4. Serve noodles with meat sauce, cucumber and coriander.

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Banana smoothie Less than 30 minutes 2 People

1-2 ripe bananas 1 scoop vanilla icecream 1 cup milk (of choice)

Place the sliced bananas, icecream and milk in a blender jar and blend to a smooth drink.

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Greek cheese and spinach rolls Less than 1 hour 10 or more People

2 x 100g packets baby spinach, washed, drained 2 egg yolks ¼ cup (60ml) cream 125g fetta, crumbled 6sheetsfilopastry 40g butter, melted 2 teaspoons sesame seeds

1. Preheat oven to 200°C or 180°C for fan-forced. Line a baking tray with baking paper.

2. Cook spinach in a saucepan on high heat, covered, for 3 minutes, until wilted. Set aside to cool. Squeeze out excess moisture with hands and pat dry with paper towel. Chop coarsely. Beat egg yolks and cream together. Add fetta and spinach and season to taste.

3. Brush one sheet of pastry with butter. Top with another pastry sheet. Cut into four. Place 1 heaped tablespoon of spinach mixture along long edge of one piece of pastry. Foldinsidesandrolluptoenclosefilling. Continue with remaining pastry and spinach mixture to make 12 rolls.

4. Place rolls on prepared tray, seam-sides down. Brush each roll with remaining melted butter and sprinkle with sesame seeds. Bake for 25-30 minutes, until crisp and golden. Serve piping hot.

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Zucchini and tomato frittata Less than 1 hour 4 People

2 roma tomatoes, quartered 2 tablespoons extra virgin olive oil 1 teaspoon thyme leaves 3 medium zucchini, cut into 1cm-thick slices 8 black olives, pitted, halved 7 eggs, lightly beaten 1tablespoonfinelychoppedparsleyleaves,plusextratoserve

1. Preheat oven to 160°C or 140°C fan. Arrange tomato on a baking tray and drizzle over 1 tablespoon of oil. Sprinklewiththymeandseasontotaste.Roastfor15minutes,untiltender.Setaside. 2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomato and olives in frying pan. Pour in egg and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.

3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.

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Best-ever banana bread Less than 1 hour 8 People

2 bananas 2 tablespoons golden syryp ¾ cup sugar 1 egg 1cupself-raisingflour pinch of salt >

Heat oven to 180°C (160°C fan forced), Grease and line the base of a loaf pan.

Inamediumbowl,mashbananasthenaddgoldensyryp.Addsugarandstirin.Addegg,siftedflourandsaltand lightly mix until combined.

Pour into loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean. Al-low to cool in tin for 10 minutes, then turn onto wire rack to cool.

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Lean lasagne More than 1 hour 4 People

1onion,finelychopped 2 garlic cloves, crushed 250g lean beef mince ¾ cup (185ml) red wine 1 cup (250ml) beef stock 400g can diced tomatoes 2 x 125g cans kidney beans, drained, rinsed 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 6 sheets instant lasagne ½ cup (50g) grated mozzarella 1/3 cup (25g) grated parmesan 300ml low-fat yogurt 1 egg, lightly beaten ½ cup (100glow-fat ricotta ¼ teaspoon nutmeg 1. Preheat oven to 190C or 170C fan. Lightly spray a saucepan with cooking oil spray and heat on medium. Cook onion and garlic, stirring for 5 minutes until soft. Add beef and cook for 3 minutes until browned, stir-ring to break up any lumps. Stir in red wine, stock, tomato, beans, tomato paste and oregano and simmer for 30 minutes. Season to taste.

2. Meanwhile, make Topping by combining all ingredients in a bowl.

3. Lightly spray a shallow dish with cooking oil spray. Line base with 2 lasagne sheets. Spoon over half of meatsauceandtopwithathirdofcombinedmozzarellaandparmesan.Repeatlayersfinishingwithlasagnesheets. Pour topping over and sprinkle with remaining cheese. Bake for 50-60 minutes, until bubbling and golden. Serve hot or warm.

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Salmon patties More than 1 hour 8 People

500g potatoes, peeled, halved 30g butter ¼ cup (60ml) hot milk 210g can pink or red salmon, drained, bones and skin removed ¼ cup (20g) grated parmesan ¼cup(35g)plainflour 1 egg, lightly beaten ¾ cup (50g) dry breadcrumbs 2 tablespoons olive oil salad, lemon wedges, to serve > 1. Cook potato in a saucepan of boiling water for 15 minutes, until tender. Drain, return to pan and place on lowheatfor2minutes,untilpotatoisthoroughlydry.Removefromheatandmashlightlywithafork.Addbutter and hot milk, beating until very smooth. Set aside to cool completely.

2. Flake salmon into a bowl. Add mashed potato and parmesan. Season to taste and mix well to combine. Dividesalmonmixtureintoeightpatties.Dustwithflour,brushwithbeateneggandcoatwithbreadcrumbs.Place on a tray and refrigerate for 1 hour.

3. Heat oil in a large non-stick frying pan on medium. Cook patties for 3-5 minutes each side, until golden. Serve with salad and lemon wedges.

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Baked pasta with fetta and pumpkin More than 1 hour 6 People

500g pumpkin, peeled, chopped 3 rashers bacon, rind removed, chopped 6 garlic cloves, unpeeled 2 tablespoons oil 400g rigatoni pasta 100g fetta, crumbled 1/2 cup parsley leaves, chopped 1/2 cup (50g) grated mozzarella

1. Preheat oven to 190C or 170C fan. Place pumpkin, bacon, garlic and half of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until pumpkin is tender. Squeeze garlic from skin.

2. Meanwhile cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid.

3.Combinepasta,pumpkin,bacon,garlicflesh,fetta,parsleyandremainingoilina10-cupovenproofdish.Pour over reserved liquid and top with mozzarella. Bake for 25 minutes, until golden.

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Spring vegetable risotto Less than 1 hour 4 People

6 cups (1.5L) reduced-salt chicken stock 1 tablespoon olive oil 1 leek, sliced 2 garlic cloves, crushed 1 ½ cups (300g) arborio rice 1 cup (120g) frozen peas 100g green beans, trimmed, blanched, halved 1 zucchini, sliced ½ cup chopped parsley leaves 2 tablespoons grated parmesan baby rocket, to servev

1. Heat stock in a saucepan until simmering.

2. Meanwhile, heat oil in a saucepan on medium. Cook leek and garlic for 5 minutes, stirring, until soft. Stir inriceandcookfor1minuteuntilriceistranslucent.Add1/2cupofstock,stirringuntilabsorbed.Repeatwith remaining stock, 1/2 cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans and zucchini and cook for another 5 minutes until rice is tender and creamy.

3.Removefromheatandstirthroughparsleyandparmesan.Standcoveredfor5minutes.Seasontotasteand serve with baby rocket.

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Tuscan chicken Less than 1 hour 4 People

2 punnets (400g) grape tomatoes ¾ cup (110g) pimento stuffed green olives ¼ cup (60ml) olive oil juice of 1 lemon 4chickenbreastfillets basil leaves, rice and salad, to serve

1.Preheat oven to 180°C. In a bowl combine tomatoes, olives, 2 tablespoons of oil and lemon juice.

2. Heat remaining oil in a frying pan. Season chicken to taste and fry for 2-3 minutes each side, until golden. Transfer to a baking pan.

3. Pour over tomato mixture, toss well and season to taste. Bake for 15-20 minutes, turning once, until chicken is cooked. Top with a few basil leaves and serve with rice and salad.

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Sausages with Tuscan beans Less than 30 minutes 4 People

2 tablespoons olive oil 3 garlic cloves, chopped 2 x 400g cans cannellini beans, rinsed and drained 400g can diced tomatoes 6 sage leaves 6-8 Italian spicy sausages >

1. Heat oil in a saucepan on medium. Sauté garlic for 1 minute. Stir in cannellini beans, tomatoes and sage. Simmer for 5 minutes, until sauce thickens slightly.

2. Grill sausages for 8 minutes, turning regularly, until brown and cooked through. Slice and serve with beans

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Moroccan chicken with eggplant and couscous Less than 1 hour 4 People

1 tablespoon olive oil 8 chicken pieces 1onion,finelychopped 2 garlic cloves, crushed 2 tablespoons mild Moroccan seasoning 400g can chopped tomatoes 1 large eggplant, sliced ¼ cup coriander leaves 1½ cups (300g) couscous, prepared according to packet directions, to serve

1. Heat oil in a saucepan on high. Cook chicken for 2 minutes each side, until golden. Set aside. Reduceheattomedium,sautéonionandgarlicfor3minutes.Addseasoning,cookfor1minutemore.

2.Returnchickentopanwithtomatoand1cupwater.Bringtoboil.Reduceheattolowandsimmerfor25minutes,covered,untilchickeniscookedthrough.

3. Meanwhile, grease and preheat a chargrill pan on high. Cook eggplant for 4 minutes each side, until tender.

4. Spoon chicken over eggplant. Top with coriander leaves and serve with couscous.

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Almond, chicken and cinnamon quinoa pilaf Less than 1 hour 4 People

1 tablespoon olive oil 400gchickenthighfillets,cubed 1onion,finelychopped 1 red capsicum, seeded, cut into strips 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 2 cups (500ml) reduced-salt chicken stock 1 cup (200g) quinoa, rinsed 1/2 cup (70g) slivered almonds, toasted 1/2 cup torn mint

1. Preheat oven to 200C or 180C fan. Heat oil in a heavy based, ovenproof saucepan on high. Cook chicken inbatchesfor2minutes,untilbrowned.Removefrompan.

2.Reduceheattomediumandcookonionandcapsicum,stirring,for3minutesuntilsoft.Addspicesandchicken and toss to coat. Stir in stock and quinoa and season to taste. Bring to boil.

3. Cover and transfer to oven. Bake for 25 minutes until liquid is absorbed and quinoa is tender. Fluff up with a fork and serve topped with almonds and mint.

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Rigatoni with almond, tomato and basil sauce Less than 1 hour 4 People

375g rigatoni 1cup(80g)flakedalmonds,toasted 400g can diced tomatoes 1 cup basil, plus extra to serve 2 garlic cloves, crushed grated rind of 1 lemon 1/3 cup (80ml) extra virgin olive oil shaved parmesan, to serve

1. Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain reserving 1 cup of cooking liquid.

2. Meanwhile, place half of almonds, tomato, basil, garlic and lemon rind in a food processor and process until well chopped. With motor running, add oil in a thin stream. Process until sauce is nearly smooth but still has some texture. Season to taste.

3. Heat sauce in saucepan on low. Toss through pasta until well coated, adding a little cooking liquid if needed to moisten. Serve topped with remaining almonds, extra basil and parmesan.

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Boxty pancakes Less than 1 hour 8 People 4 medium potatoes, peeled 2cups(300g)self-raisingflour 1 egg, lightly beaten 1 ¼ cups (375ml) milk crispy grilled or fried bacon, roasted baby truss tomatoes, to serve

1. Cut two potatoes into chunks and cook in a pan of boiling, salted water for 10 minutes, until tender. Drain, mash well and season to taste.

2.Grateremainingpotatoesandsqueezeoutexcesswater.Addtomashedpotatowithflour.Mixuntiljustcombined. Fold in egg and enough milk to form a batter of dropping consistency (see tip). 3. Heat a large, lightly oiled frying pan or griddle on medium. In batches, cook 2-tablespoon measures of bat-ter for 3-4 minutes each side, until golden.

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