Chicken and cheese strudel: Julie Goodwin
Serves 6
Ingredients

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

French mustard
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
Method

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

4 cloves

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

Method 

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
Ingredients

250ml canola oil

250g raw peanuts, skin on

30g candlenuts

8 cloves garlic, sliced

6 red chilli’s, sliced

2 birds eye chillis, chopped

50g palm sugar

500ml water

Kaffir lime leaves

Kecap manis, to taste

Method
  1. Soak bamboo skewers.

  2. 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.

  3. Blitz peanuts and ingredients above until desired texture.  I prefer mine slightly chunky so not completely blitzed until a paste.

  4. 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).

  5. 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. 

  6. 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. 

  7. Serve with lime.

Chicken Skewers

500g chicken thighs

Peanut sauce (from above)

5 cloves garlic, diced finely

50ml kecap manis

Oil

Salt and pepper

Acar

1 cucumber

1 carrot

2 shallots

50ml vinegar

15g sugar

Salt

Saltbush skewered pork tenderloin with a mandarin, honey and black pepper sauce on multigrain fried rice: Melissa Palinkas
Serves 4 generously 
Ingredients
4 Plantagenet free range pork fillet, trimmed
Saltbush stem, leaves removed (keep a few on top)
Mandarin Glaze
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
Preparation
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
Set aside
For the seasoning
Combine all ingredients and whisk well

 
Method
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
To serve
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

Serves 2

Ingredients
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
Serves 4
Ingredients

500g Stirling Ranges Beef Striploin

120g Touchwood Oyster Mushrooms (Preferably smaller mushrooms or Baby Oyster Mushrooms)

Potato Starch for Dusting Mushrooms

Oil for Frying

Salt

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

Method

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.

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