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Main:

Fettuccine Carbonara: (Serves 4) (6/2)

Roast Pork Loin: (Serves 6 – 8)

Chinese Barbecue Pork: (Serves 4)

Chicken Schnitzel with Bacon and White Wine: (Serves 4) (21/1)

Seared Salmon with Singapore Noodles: (Serves 4)


Desert:

Chocolate Croissants: (Makes 12) (21/1)

Vanilla Slice: (8 Slices) (6/2)

Simple Parmesan Omelette with Ham and Cheese: (Serves 4)

Lemon Tart: (Serves 8)

Lemon Tart: (Serves 8)

Ingredients:

    • Plain flour

    • 40g icing sugar

    • Salt

    • 40g cold unsalted butter, chopped

    • 4 eggs

    • 1 ½ tablespoons milk

    • 165g caster sugar

    • 150ml lemon juice


Process:

  • Pastry:

    • Process 150g flour, sugar, pinch of salt and butter together until combined.

    • Add 1 egg yoke and milk.

    • Pulse until the mixture just comes together.

    • Turn the dough onto a lightly floured surface and knead lightly.

    • Press the dough into a disc shape, wrap in plastic wrap and refrigerate for about 45 minutes.

    • Remove the pastry from the fridge, and roll into a circle lerge enough to line a 22 cm fluted, loose based tart tin.

    • Ease the pastry into the tin, trim the edge, and prick the base all over with a fork.

    • Refrigerate for a further 30 minutes.

    • Preheat oven to 180˚C.

    • Line the pastry with foil and fill with uncooked rice, dried beans or pastry weights.

    • Bake for 15 minutes.

    • Carefully remove the foil and weights and return to the oven for a further 10 minutes, or until crisp and lightly golden.

    • Allow to cool.


  • Filling:

    • Best 3 eggs and caster sugar together with electric beaters until thick and creamy.

    • Gradually add the lemon juice, then 1 ½ tablespoons flour, and mix until just combined.

    • Pour the filling into the pastry shell and bake at 180˚C for 15 minutes (The top will be browned).

    • Reduce the oven temperature to 150˚C and bake for a further 10 minutes or until the filling has set.

    • Remove from the oven to cool.


Source: Niel Perry: Page 231

Simple parmesan omelette with ham and cheese: (Serves 4)

Ingredients:

    • 8 eggs

    • Extra virgin olive oil

    • 2 tablespoons unsalted butter, diced

    • 35g freshly grated parmesan, plus extra to serve

    • 100g sliced ham roughly chopped

    • 75g grated gruy√®re

    • Sea salt

    • Freshly ground pepper


Process:

    • Gently beat the eggs together with 3 tablespoons water, until just starting to amalgamate.

    • Heat a large non-stick pan over medium heat.

    • Add a dash of oil, and the butter.

    • When the butter is bubbling and nut brown, add the eggs and stir from the outside inwards, allowing the egg to set around the edge of the pan.

    • With the pan on a slight incline and using a spatula, pull the egg back from the side of the pan, allowing it to set as you go.

    • While the egg is slightly runny, place the parmesan ham and gruyere across the centre of the omelette with a little salt and pepper.

    • Fold the first third of the omelette into the centre, then the last third over the top.

    • Allow to cook from an extra 20 seconds then turn the omelette onto a plate.

    • Sprinkle with parmesan and finish with a drizzle of oil and a dash of sea salt and freshly ground pepper.


Source: Niel Perry: Page 66

Vanilla Slice: (8 Slices)

Ingredients:

    • 375g ready-prepared puff pastry

    • Icing sugar for dusting

    • Vanilla cream

    • 1 ½ cups milk

    • 1 ½ cups cream (single or pouring)

    • 60g butter

    • 2 teaspoons vanilla extract

    • ⅔ cup sugar

    • ⅓ cup cornflour (cornstarch)

    • ½ cup water

    • 6 egg yokes


Process:

    • Preheat oven 180˚C.

    • Halve the pastry lengthwise and roll each piece out to a rectangle 2 – 3 mm thick.

    • Trim each piece to fit a 20cm * 30cm slice tin.

    • Place the pastry on baking trays lined with non-stick baking paper.

    • Top each piece with another baking tray as a weight and bake for 35 minutes or until puffed and golden.

    • Cool on racks.

    • (To make the filling) Place the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling.

    • Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture.

    • Add the egg yokes and stir allowing to simmer for 6 minutes or until mixture has thickened.

    • Remove from the heat and allow to cool to room temperature.

    • Place one of the pastry sheets in a 20 * 30 cm slice tin lined with non-stick baking paper.

    • Spread over the filling and top with the remaining pastry.

    • Refrigerate for 2 hours or until set.

    • Dust with icing sugar and slice.




















Source: Donna Hay 2: Page 24

Chocolate Croissants: (Makes 12)

Ingredients:

    • 375g packet ready-rolled butter puff pastry

    • 100g dark chocolate bar (minimum 70% cocoa solids)

    • 1 egg beaten


Process:

    • Preheat oven to 220˚C.

    • Unfurl the sheet of pastry.

    • Cut it into six squares.

    • Cut each square diagonally to give 2 triangles (they will appear quite small).

    • Put the triangle with the wider part facing you, and the point away from you.

    • Break off small pieces of chocolate (approx 1cm).

    • Place chocolate about 2 cm up from the wide end nearest to you.

    • Carefully roll from that chocolate loaded end towards the point of the triangle.

    • Seal it slightly with your fingertips and curl it around into a crescent.

    • Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg.

    • Bake for 15 minutes until they are golden and puffy.



















Source: Nigella: Page 98

Seared Salmon with Singapore noodles: (Serves 4)

Ingredients:

  • 4 teaspoons medium madras curry powder

  • ¼ teaspoon table salt

  • 1 teaspoon sugar

  • 4 salmon fillets (approx 200g each)

  • 2 tablespoons garlic oil

  • 250g vermicelli rice noodles

  • 50g dried shrimp

  • 125ml chinese cooking wine

  • 100g finely sliced chinese leaf

  • 125g baby corn, sliced into thin rounds

  • 2 spring onions, finely sliced

  • 1 teaspoon finely chopped ginger

  • 2 tablespoons soy sauce

  • 150g beansprouts

  • 4 tablespoons chopped fresh coriander


Process:

  • Salmon:

    • Mix 2 tablespoons curry powder, salt and sugar in a wide, shallow dish.

    • Drench the salmon turning the pieces all over in the rub.

    • Heat 1 tablespoon garlic oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.



  • Singapore noodles:

    • Put the rice noodles into a bowl and cover with boiling water.

    • Leave them to soak for 4 minutes and then let them drain.

    • Soak the dried shrimp in the wine

    • Heat 1 tablespoon garlic oil in a wok and fry the chinese leaf, baby corn and spring onions for a few minutes.

    • Add 2 teaspoons of curry powder and finely chopped ginger to the wok and then the chicken stock and soy sauce.

    • Pour in the shrimps, with their wine, and the drained soaked noodles.

    • Toss and shake everything all together in the wok.

    • Stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with coriander.


Source: Nigella: Page 43

Chicken Schnitzel with bacon and white wine: (Serves 4)

Ingredients:

  • 1 teaspoon garlic oil

  • 4 rashers straky bacon

  • 4 chicken escalopes (approx 125g each)

  • 100ml white wine


Process:

  • Put the oil in a frying pan and add the bacon

  • Fry till the bacon is crisp and pan is full of bacony juices.

  • Remove the bacon to a piece of foil, wrap it and set it aside for a moment.

  • Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan’s hot so that the escalopes catch a little, turning beautifully bronze.

  • Remove the chicken to a serving plate

  • Crumble the bacon you’ve set aside into the pan.

  • Pour the wine, letting everything bubble up.

  • Pour over the chicken pieces.

























Source: Nigella: Page 143