Good Food

Banoffee roll

Banoffee rollMix, bake and whip up a frenzy with this show-stopping creation.

Ingredients

  • 70g butter, at room temperature
  • 120g (2/3 cup) dark brown sugar, lightly packed, plus 2 tbs extra
  • 1 teaspoon vanilla bean paste
  • 3 eggs, separated
  • 75g (1/2 cup) plain flour, sifted
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons water, boiling
  • 600ml thickened cream, whipped to firm peaks
  • 3 large bananas
  • 300g jar salted caramel dessert sauce
  • 2-3 tablespoons caster sugar

Method

Step 1  Preheat the oven to 190C/170C fan forced. Grease a 3cm-deep, 24.5 x 37cm (base measurement) rectangular cake pan and line with baking paper.

Step 2  Use electric beaters to beat the butter and sugar in a small bowl until pale and creamy. Add the vanilla bean paste and egg yolks and beat until the sugar almost dissolves. Transfer to a large bowl.

Step 3  Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold the flour into the butter mixture alternately with the egg whites until just combined. Combine the bicarb and water in a jug and fold into mixture until just smooth. Pour mixture into the prepared pan and gently spread to the edges. Bake for 15 minutes or until the surface springs back when lightly touched.

Step 4  Place a piece of baking paper on a tea towel. Sprinkle with the extra brown sugar. Turn the warm cake onto the paper. Remove and discard the top sheet of paper.

Step 5  Starting from the short side closest to you and using the paper as a guide, gently roll up the cake. Set aside for 2-3 minutes. Gently unroll the cake by about two-thirds. Set aside to cool completely.

Step 6  Reserve 1/3 cup cream. Completely unroll the cooled cake and spread with remaining cream. Thinly slice 1 of the bananas and arrange over cream. Spoon over 1⁄2 cup of the caramel sauce. Carefully roll up the cake and transfer to a serving platter.

Step 7  Line a baking tray with foil. Lightly grease. Cut the remaining bananas into 5mm-thick long diagonal slices. Place on the prepared tray. Sprinkle liberally with the caster sugar. Use a kitchen blowtorch to melt the sugar until it caramelises.

Step 8  Microwave the remaining sauce in a heatproof bowl on High for 1 minute or until warmed. Allow bubbles to subside. Top cake with reserved cream and caramelised banana. Drizzle with sauce.

Source:  Author: Kerrie Ray, Image credit: Jeremy Simons, Publication: Taste Magazine

Link to recipe on taste.com.au

Roast duck, cherry & couscous salad

Roast duck, cherry & couscous saladThis quick and easy duck salad is perfect for a busy weeknight, with juicy orange flavours and the rich, savoury taste of duck.

Ingredients

  • 420g pkt Luv-a-Duck ready roasted traditional duck breasts
  • 125g pearl couscous
  • 100g (1⁄2 cup) whole-wheat couscous
  • 125ml (1⁄2 cup) boiling water
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 160g (1 cup) morello pitted cherries
  • 2 oranges, segmented
  • 1 cup fresh mint leaves, 
chopped
  • 1 cup fresh continental parsley leaves, chopped
  • 40g (1⁄4 cup) pistachio kernels, toasted, chopped
  • 3 green shallots, thinly sliced
  • 1 tablespoon fresh orange juice
  • 1 tablespoon lemon juice
  • 3 teaspoons white balsamic vinegar
  • 1⁄2 teaspoons Dijon mustard1 2/3 cups (250g) plain flour

Method

Step 1  Preheat oven to 180ºC/160ºC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.

Step 2  Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.

Step 3  Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.

Step 4  Place combined couscous, cherries, orange segments, mint, parsley, pistachio kernels and shallots in a large bowl. Whisk remaining oil, orange juice, lemon juice, vinegar and mustard in a small bowl. Season. Add half the dressing to the couscous mixture. Toss to combine. Divide among plates. Top with the duck and pour over remaining dressing.

Source:  Author: Katrina Woodman,  Image credit: Jeremy Simons,  Publication: Taste Magazine

Link to recipe on taste.com.au

Raspberry custard brioche tart

Raspberry custard brioche tartMake your celebration extra delicious with this raspberry and custard tart with brioche base.

Ingredients

  • 1 2/3 cups (250g) plain flour
  • 2 tablespoons caster sugar
  • 2 teaspoons (1 sachet/7g) dried yeast
  • 1/2 teaspoon salt
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 2 tablespoons milk
  • 1 teaspoon finely grated orange rind
  • 120g butter, softened, chopped
  • 1 Coles Australian Free Range Egg yolk, lightly whisked
  • 1 tablespoon white sugar
  • 2 tablespoons flaked almonds
  • 250g fresh or frozen raspberries
  • Icing sugar, to dust

CUSTARD FILLING

  • 3 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (35g) plain flour
  • 1 1/2 cups (375ml) milk
  • 1 teaspoon vanilla bean paste

Method

Step 1  Combine flour, caster sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, milk and orange rind. Beat on low speed for 5 mins or until dough is smooth and elastic. With the motor running, gradually add butter, 1 piece at a time, beating well after each addition. Beat for a further 6-8 mins or until dough is shiny, smooth and elastic. Cover with a clean tea towel. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size

Step 2  Meanwhile, to make custard filling, use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy. Add the flour. Beat to combine.

Step 3  Bring milk and vanilla just to a simmer in a saucepan over medium heat. Remove from heat. Gradually add to the egg mixture, whisking well after each addition. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 mins or until the custard boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

Step 4  Preheat oven to 200°C. Grease a 22cm fluted tart tin with removable base. Turn brioche dough onto a lightly floured surface. Knead until smooth. Shape into a 25cm disc. Press into the prepared pan. Brush edge with egg yolk. Sprinkle with white sugar and almond.

Step 5  Spoon custard over brioche dough, leaving a 2cm border. Sprinkle with raspberries. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and cooked through. Set aside for 1 hour to cool. Dust with icing sugar to serve.

Source:  Publication: Coles Magazine

Link to recipe on taste.com.au

Northern Thai chicken and noodle curry

Northern Thai chicken and noodle curryA homestyle Thai dish to warm the belly and soothe a weeknight hunger. Why take out when you can eat in?

Ingredients

  • 1 tablespoon coconut oil
  • 90g (1/3 cup) Valcom Red Curry Paste
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 270ml can coconut milk
  • 8 (about 950g) chicken thigh fillets, trimmed, halved
  • 1 large red onion, cut into wedges
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 tablespoon brown sugar
  • 3 teaspoons fish sauce
  • 200g dried egg noodles
  • 1 large lime
  • Fresh bean sprouts, trimmed, to serve
  • Fresh coriander leaves, to serve
  • Fried shallots, to serve

Method

Step 1 Heat the oil in a large heavy-based saucepan over medium-low heat. Add the paste, ground coriander, curry powder and turmeric. Cook, stirring constantly, for 2 minutes or until aromatic. Add half the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Add the chicken. Cook, stirring, for 4 minutes.

Step 2  Stir the onion, stock, brown sugar, fish sauce and the remaining coconut milk into the chicken mixture. Simmer, covered, stirring occasionally, for 15 minutes. Simmer, uncovered, for 6 minutes or until chicken is cooked through.

Step 3  Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Divide noodles among serving bowls.

Step 4  Cut half the lime into quarters. Juice remaining lime. Add lime juice to the curry. Ladle curry over noodles. Top with the bean sprouts, coriander and shallots. Serve with lime wedges.

Notes:  Farmers Union Greek Style Natural Yogurt is nutritious and delicious. Made from all-natural ingredients, this thick and creamy yogurt tastes great on its own or is the perfect ingredient to use in a variety of dishes.

Source:  Author:  Katrina Woodman, Image credit – Jeremy Simons, Publication: Taste Magazine

Link to recipe on taste.com.au

Easy Yoghurt Focaccia

Easy yoghurt focacciaAdd your favourite toppings to this easy focaccia – simple enough for the kids to make.

Ingredients

  • 450g (3 cups) bread flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 1/4 teaspoons dried oregano
  • 2 teaspoons sea salt
  • 390g (1 1/2 cups) Farmers Union Greek Style Natural Yogurt
  • 1 tbs extra virgin olive oil, plus 3 tsp extra
  • 40g (1/4 cup) pitted kalamata olives, chopped
  • 100g cherry truss tomatoes, halved
  • 2 tablespoons small fresh basil leaves, plus extra, to serve

Method

Step 1  Preheat oven to 225C/205C fan-forced. Grease a large baking tray well with olive oil.

Step 2  Sift flour, baking powder and bicarb into a large bowl. Add 1 teaspoon oregano and 1 1/2 teaspoon salt. Stir to combine. Make a well in centre.

Step 3  Add the yogurt and olive oil to the well. Stir to combine (dough will not completely come together). Turn onto a lightly floured surface. Bring dough together and knead for 2 minutes or until smooth.

Step 4  Place dough on prepared tray and shape into a 30 x 22cm rectangle. Scatter with olives, tomato and basil. Gently press into dough. Drizzle with extra oil. Sprinkle with remaining oregano and salt. Bake for 23-25 minutes until dark golden. Top with extra basil leaves and serve warm.

Notes:  Farmers Union Greek Style Natural Yogurt is nutritious and delicious. Made from all-natural ingredients, this thick and creamy yogurt tastes great on its own or is the perfect ingredient to use in a variety of dishes.

Source:  Author:  Katrina Woodman, Image credit – (N/A), Publication: Taste Magazine

Link to recipe on taste.com.au

Melting moments

Melting momentsFor a simple sweet treat try these delicious melting moments with raspberry puree!

Ingredients

  • 125g butter, softened
  • 3/4 cup (110g) plain flour
  • 1/4 cup (40g) icing sugar mixture
  • 2 tablespoons cornflour
  • 2 tablespoons custard powder
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup frozen raspberries
  • 60g butter, softened, extra
  • 2/3 cup (110g) icing sugar mixture, extra
  • 1/2 teaspoon finely grated lemon rind, extra
  • 2 tablespoons raspberry jam

Method

Step 1  Preheat oven to 160C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until very pale. Add the flour, icing sugar, cornflour, custard powder and lemon rind. Stir until just combined.

Step 2  Roll 2 teaspoonfuls of mixture into balls and place on the prepared tray, 3cm apart. Use a fork, lightly dusted in cornflour, to gently flatten each ball. Bake for 10 mins or until lightly golden and just cooked through. Set aside on the tray for 30 mins to cool.

Step 3  Place the raspberries in a small saucepan over low heat. Cook for 2 mins or until raspberries break down. Strain through a fine sieve into a bowl.

Step 4  Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the raspberry puree and the extra lemon rind. Beat until well combined.

Step 5  Spread the icing over the flat side of half the biscuits. Spread the jam over the remaining biscuits. Sandwich the biscuits together.

Source:  Taste – Coles Magazine

Link to recipe on taste.com.au

Loaded beef brisket nachos

Ever the crowd-pleaser, nachos make feeding the hordes simpler than ever, and each element of this loaded version – packing different flavours and textures – helps it make an impression. The beef takes time, yes, but if you set the oven just a little lower, you can leave it to cook overnight and wake to fork-tender brisket.

Ingredients

  • 300 gm tortilla chips or corn chips
  • 200 gm coarsely grated cheddar

Beer-braised brisket

  • 2 tbsp dijon mustard
  • 1 tbsp brown sugar
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seeds
  • 5 garlic cloves, finely chopped
  • 2 kg piece of brisket
  • 1 onion, thinly sliced
  • 500 ml (2 cups) beef stock
  • 400 gm canned crushed tomatoes
  • 375 ml (1½ cups) lager
  • 250 ml (1 cup) tomato passata
  • 2 chipotle chillies in adobo (see note), finely chopped, or to taste

Pico de gallo

  • 400 gm mixed cherry tomatoes, halved or quartered, depending on size
  • ½ onion, finely chopped
  • 2 long green chillies, thinly sliced
  • ½ cup finely chopped coriander

Method

Step 1  For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously. Rub mixture all over brisket, wrap tightly in plastic wrap and refrigerate for 2-3 hours. Preheat oven to 150°C. Scatter onion in a roasting pan and place unwrapped brisket on top. Combine remaining ingredients in a jug, season to taste, pour mixture over brisket and cover pan with foil. Braise until fork tender (6½-7 hours), then remove brisket and shred. Skim excess fat from the sauce, transfer to a container, add meat and refrigerate for up to 5 days. Warm in a saucepan over medium heat before serving.

Step 2  For pico de gallo, combine tomatoes and 1 tsp sea salt in a colander and stand for 25-30 minutes to drain. Combine in a bowl with remaining ingredients, season and refrigerate in an airtight container for up to 3 days.

Step 3  Preheat oven to 180°C. Scatter corn chips in a large baking tray, spoon brisket mixture over the top, scatter with cheddar and bake until bubbling (10-15 minutes). Scatter with feta, radish, avocado and coriander, and serve with pico de gallo and lime wedges.

Notes:  Chipotle chillies in adobo are from select delicatessens and some supermarkets.
Drink Suggestion: Goblets of shiraz. Drink suggestion by Max Allen

Source:  Gourmet Traveller, 26 December 2017 by Emma Knowles, Photography by Ben Dearnley, Styling by Kirsten Bookallil and Emma Knowles

Link to recipe on gourmettraveller.com.au

Healthy chicken chow mein

Healthy chicken chow meinTry this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won’t disappoint!

Ingredients

  • 200g packet dried egg noodles
  • 2 teaspoons sesame oil
  • 1/2 teaspoon five-spice powder
  • 500g chicken breast, thinly sliced
  • 2 teaspoons vegetable oil
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 150g oyster mushrooms, halved if large
  • 200g snow peas, trimmed, halved
  • 1/4 cup salt-reduced chicken stock
  • 2 tablespoons salt-reduced soy sauce
  • 1/4 cup oyster sauce
  • 2 tablespoons kecap manis
  • 2 cups bean sprouts, trimmed
  • Fresh coriander leaves, to serve
  • Sliced red chilli, to serve
  • Lime wedges, to serve

Method

Step 1  Prepare noodles following packet directions. Drain.

Step 2  Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.

Step 3  Heat vegetable oil in a wok over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.

Step 4  Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant. Add mushrooms. Stir-fry for 2 minutes or until softened. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through. Sprinkle with coriander and chilli. Serve with lime.

Source:  Author: Amira Georgy, Image credit: Nigel Lough, Publication: Coles

Nectarine and ricotta tart

Nectarine and ricotta tartMake the most of sweet, juicy nectarines in this creamy ricotta tart on a brown sugar pastry base.

Ingredients

  • 2 white nectarines, quartered
  • 1 tablespoon brown sugar
  • 500g fresh ricotta, drained
  • 60g (1/3 cup) icing sugar mixture
  • 1 lemon, rind finely grated
  • 1 teaspoon vanilla extract
  • 250g tub mascarpone
  • Chopped pistachios, to serve

Brown Sugar Pastry

  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup, lightly packed) brown sugar
  • 150g unsalted butter, chilled, chopped
  • 1 egg, lightly whisked

Method

Step 1  For the brown sugar pastry, process the flour, sugar and butter until fine crumbs form. Add egg and pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 1 hour.

Step 2  Grease a 23cm (base measurement) loose-based fluted tart tin. Roll out the pastry on a lightly floured surface until 3mm thick. Use to line prepared tin, pressing into base and side. Trim the edges. Prick the base all over with a fork. Place in the fridge for 15 minutes to chill.

Step 3  Meanwhile, preheat the grill on high. Place the nectarine quarters, skin side down, in a shallow baking dish. Sprinkle with brown sugar. Grill for 5 minutes, until just coloured. Cool.

Step 4  Preheat the oven to 190C/170C fan forced. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice and bake for a further 10-15 minutes or until pastry case is golden. Set aside to cool in the tin.

Step 5  Use electric beaters to beat ricotta in a bowl until smooth and creamy. Beat in icing sugar, lemon rind and vanilla until smooth. Fold in mascarpone. Spoon into the cooled pastry case. Top with the nectarine quarters and any syrup. Sprinkle with pistachios.

Source:  Author: Miranda Payne, Image credit: Guy Bailey, Publication: Taste Magazine

Best-ever berry-cherry pavlova

Best-ever berry-cherry pavlova

Luscious layers of whipped cream, folded with raspberry jam take this mixed berry pavlova to delicious new heights.

Ingredients

  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 600ml Coles Thickened Cream
  • 2 tablespoons icing sugar mixture
  • 2 tablespoons raspberry jam, warmed, strained
  • Mixed berries, to serve
  • Cherries, to serve
  • Icing sugar mixture, extra, to dust

Raspberry Coulis

  • 200g frozen raspberries
  • 1/4 cup (40g) icing sugar mixture

Method

Step 1  Preheat oven to 100C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.

Step 2  Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1 1/2 hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.

Step 3  Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.

Step 4  Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.

Step 5  Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.

Source:  Author: Sarah Hobbs, Image credit: Steve Brown, Publication: Coles