Chicken and cheese strudel: Julie Goodwin
1 tablespoon olive oil
800 g chicken thigh fillets,
cut into 3 cm cubes
200 g button mushrooms, sliced
3 cloves garlic
2 tablespoons plain flour
1¼ cups milk
1 tablespoon Dijon or
½ teaspoon sea salt
¼ teaspoon ground white pepper
1 cup grated tasty cheese
2 sheets frozen puff pastry
1 egg, beaten
4 shallots (spring onions), finely sliced
Julie Goodwin’s Essential Cookbook,
by Julie Goodwin, Hachette
1 Preheat oven to 200°C. Heat 1 teaspoon oil in a large, heavy-based frypan over medium-high heat and brown half of the chicken. Remove to a bowl and repeat with another teaspoon of oil and the remaining chicken. The chicken only needs to have some golden colour; it doesn’t need to be cooked all the
way through at this stage.
2 Heat the remaining oil in the pan and sauté the mushrooms and garlic until the garlic is fragrant and translucent, and the mushrooms are a light golden colour. The mushrooms will release liquid as they cook, so continue to cook until this liquid evaporates.
3 Return the chicken to the pan and sprinkle the flour over the top. Stir to coat the chicken. Stir in the milk, ¼ cup at a time, allowing the sauce to cook and thicken between each addition. When all the milk is added, bring the sauce to a simmer and stir in the mustard, salt, pepper and two-thirds of the cheese. Simmer for a few minutes or until the chicken is cooked through. Remove to a bowl and allow to cool.
4 Preheat the oven to 200°C. Place 2 sheets of puff pastry on a sheet of baking paper on a large cutting board. Brush 1 cm of the edge of one sheet with a little beaten egg, and overlap another sheet over it. Press the edge to join the sheets together into a large rectangle. Turn the rectangle so it is vertical on the bench. Using the back of a butter knife or a skewer, make faint lines on the pastry to divide it into equal thirds lengthways. Cut off the top two corners of the large rectangle to form a point. At the base of the large rectangle, cut
a square out of the left and right thirds of the pastry. It should now resemble the shape of a big straight Christmas tree.
5 On the left and right thirds of the large rectangle (not the middle third), make incisions about 1.5 cm apart, following the angle of the upper point of the pastry and going to each edge. These will form your pastry braids for the strudel. Once the pastry is cut, lift it, still on the baking paper, onto a large baking tray.
6 Place the cooled chicken mixture along the middle third of the pastry, stopping short of the pointy and square-cut end. Sprinkle with the sliced shallots and the remaining cheese. Fold the pointy end over the chicken mixture, then fold the square end of the pastry over. Then, alternating from left to right, fold the strips of pastry over the chicken mixture. It will look a bit like a braid. Brush liberally with egg and bake for 20–25 minutes or until a deep golden brown. This is lovely served hot or at room temperature.
Braised and BBQ’d Pork Spare Ribs: Paul West
Ingredients for the ribs
4 sets of Pork spare ribs
330ml apple cider
2 litres of water or chicken stock
1 large onion, roughly chopped
4 garlic cloves, roughly chopped
2 bay leaves
Ingredients for the BBQ Sauce
1 medium onion
½ cup passata
¼ cup apple cider vinegar
¼ cup molasses
¼ cup brown sugar
4 coriander roots
5 large garlic cloves
1 tbsp smoked paprika
2 tsp ground cumin
2 tsp hot English mustard
2 tbsp Worcestershire sauce
1 tsp salt
½ - 1tsp cayenne pepper
For the ribs
Preheat your oven to 170C. Roughly chop the onion and garlic and add them to a deep sided roasting tray along with the rest of the ingredients. Cover the tray securely with foil and braise in the oven for 1 ½ – 2 hours or until the ribs are tender. While it’s cooking, make your sauce
For the sauce
Heat a medium sized saucepan over a low heat. Finely chop the onions and garlic and gently cook them until they've softened but not browned. Crush the coriander roots in a mortar and pestle and add to the pot along with the rest of the ingredients. Stir well to combine, raise the heat and simmer for 10 minutes. The sauce is now ready for basting.
To put it all together
Once the ribs are done in the oven, remove them from the braising liquid and preheat a grill or a BBQ to a medium high heat. Generously baste the ribs with the sauce and grill them until they are sticky and crusty. Serve with extra sauce to side and eat with your hands.
Mt Barker Chicken Satay with Acar: Derek Lau
250ml canola oil
250g raw peanuts, skin on
8 cloves garlic, sliced
6 red chilli’s, sliced
2 birds eye chillis, chopped
50g palm sugar
Kaffir lime leaves
Kecap manis, to taste
Soak bamboo skewers.
Heat oil, and fry peanuts in oil until golden. Remove and drain. Then add the garlic, chillis and candlenuts and cook until brown and softened. Remove.
Blitz peanuts and ingredients above until desired texture. I prefer mine slightly chunky so not completely blitzed until a paste.
Heat a saucepan, and add peanut, kaffir lime leaves (5-6), palm sugar, pinch salt and water. Bring to boil and simmer for 20-25 minutes until dark, thick and reduced. Add some kecap manis to taste (usually a few tsp).
Dice chicken to 2cm cubes, thread onto skewers. To marinate the chicken, mix some of the peanut sauce with garlic, kecap manis and oil. Coat with marinade. Set aside in fridge until ready to cook. Cook skewers on a char grill on medium heat.
For Acar, slice cucumber, carrot and shallots on angle. Add in a bowl and mix with vinegar, sugar and salt. Cover and drain before transferring to ramekin to serve.
Serve with lime.
500g chicken thighs
Peanut sauce (from above)
5 cloves garlic, diced finely
50ml kecap manis
Salt and pepper
Saltbush skewered pork tenderloin with a mandarin, honey and black pepper sauce on multigrain fried rice: Melissa Palinkas
Serves 4 generously
4 Plantagenet free range pork fillet, trimmed
Saltbush stem, leaves removed (keep a few on top)
2 seedless mandarins, juiced
2 Tbsp local honey
1 Tbsp dijon mustard
1 Tbsp mirin
2 Tbsp soy sauce
Fresh ground black pepper
Multigrain fried rice
½ Cup red and white quinoa
½ Cup puffed grains
½ Cup brown rice
250g peeled cauliflower stalks and leaves, finely chopped
250g broccoli stems, peeled and finely chopped
1 bunch spring onion tops, sliced
Fried rice seasoning
2 Tbsp Chinese wine
2 Tbsp soy sauce
3 Tbsp oyster sauce
1 Tbsp ginger, microplaned
2 cloves garlic, microplaned
1 red chilli, se-seeded and sliced
Fresh ground black pepper
Olive oil for cooking
For the pork fillet
Cut pork fillet into medallions
Skewer on to saltbush stems
For the glaze
Combine all ingredients and whisk well
For the rice
Cook quinoa and rice according to packet directions
Once cooled, stir in puffed grains
For the seasoning
Combine all ingredients and whisk well
Drizzle a hot pan or skillet with olive oil
Apply glaze to skewers using a pastry brush
Once oil is hot, place pork skewers into the pan, glaze side down
Cook for 2-3 minutes, applying glaze once or twice
Turn skewers over and cook a further 2 minutes
Remove from the pan and rest for at least 2 minutes
In a separate pan, sauté stalks, stems and leaves in olive oil
Add multigrain rice mix and stir through
Add spring onion tops and lightly stir fry
Add black pepper sauce
Stir fry until the rice and vegetables are coated with the sauce, the spring onion tops are slightly wilted and the rice is heated through
Place a generous portion of rice on a plate
Lay one skewer per person on the rice
Drizzle over any remaining glaze
Roasted Nabawarra Marron, moringa jackfruit pakora, kale, tamarind chutney Marron: Silas Masih
3 marron (six halves) approx. 200g each
½ cup vegetable oil
Pinch of Pepper and Salt blend
1 cup loosely packed torn kale
150g besan flour (chickpea flour)
120g fresh torn jackfruit or brined can be used
100g finely grated sweet potato
2 golden shallots finely sliced
½ cup spinach leaves, roughly chopped
handful fresh coriander leaves
1 tsp curry powder
1 tsp fennel seeds
1 tsp chopped green chilli
1 tsp dried moringa
Pepper and salt
Cold water for the batter
sunflower/ vegetable oil, for deep frying
Method - Marron
Roast marron in a suitable pan when the oil is hot (the oil just starting to separate and a slight haze rising from the pan, place Marron flesh side down for no more than 30sec, turn over and cook till the shell turns bright red/orange, take out of the pan, season and let rest. The marron can easily be pulled away from the shell if you prefer to eat it or present it out of the shell.
In the same pan fry the kale and place on absorbent paper, lightly season Pakora.
Method - remaining
Sift the besan flour, add the curry powder, fennel seeds, moringa, stir well to combine.
Fold in remaining ingredients (except for the oil and water) into the dry mix then gradually add enough water to form a smooth batter that is thick enough to coat and hold the combined mix. Season and set aside for 10-15 minutes.
Heat the oil in a deep heavy-based frying pan, drop a small amount of mix into it to test the frying temperature, should sink and gently rise to a golden colour (about 170 degrees constant temperature)
When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Place on absorbent paper to cool and dry.
Serve the Marron with the hot Pakoras, kale and tamarind chutney.
Rare Stirling Ranges Beef and Salt and Pepper Mushrooms: Dean Wood
500g Stirling Ranges Beef Striploin
120g Touchwood Oyster Mushrooms (Preferably smaller mushrooms or Baby Oyster Mushrooms)
Potato Starch for Dusting Mushrooms
Oil for Frying
Cracked Black Pepper
Ground White Pepper
2x Spring Onion, Sliced
1x Red chilli, Sliced
Small amount toasted White Sesame
Micro Coriander if assessable, Coriander is fine loosely chopped
Ingredients - Sauce
1 cup Soy Sauce
½ Cup Orange Juice (fresh)
2 tbsp Rice Vinegar
1 tbsp Mirin
2 tbsp Lime Juice
Trim the fat and sinew off the beef and slice the meat length ways into 2 pieces. Season both pieces with salt and cracked black pepper.
In a hot pan, sear each side of the meat for 2-3 minutes (you want the beef to be a nice dark brown colour) and then wrap in aluminium foil to rest and cool. Once cool the beef is ready to slice and should be rare in middle with an even brown edge all around it.
While the Beef is resting, make up the sauce/dressing. Simply mix the Soy, Orange Juice, Lime Juice, Rice Vinegar and Mirin.
For the mushrooms, season the Potato starch with salt and ground white pepper (you want to taste the white pepper) Put the mushrooms into the potato starch and coat, squeeze the mushrooms lightly to ensure the starch sticks.
Heat up about an inch deep of oil in a pot and fry mushrooms for 1-2 minutes, until crisp (they should stay quite white in colour) Strain onto some paper towel.
To Plate, Slice 5-6 pieces of beef per serve and spread out around the plate, only slightly overlapping each other. Using tablespoon, coat each piece of beef with the sauce. The sauce will soak into the beef and pool out around the plate which is what you want.
Place the mushrooms over the top and finish the sliced spring onion, red chili, white sesame seeds and coriander.