4 yellow or white peaches, halved, stone removed
1 cup shredded coconut, toasted
1/3 cup pistachio kernels, finely chopped
1/4 cup demerera sugar
100g white chocolate, finely chopped
1 Tbsp sweet sherry
500ml mango sorbet
1. Preheat oven to 200C or BBQ to medium. Line an oven proof dish with baking paper. Put peach halves, cut-side up, in prepared dish.
2. Put coconut, pistachios, sugar, chocolate and sherry in a large bowl and stir to combine. Spoon mix onto each peach half, then cook for 6-8 mins or unti ltender and golden. Serve warm with mango gelato.
Can use Dark choc instead of white and icecream instead of gelato.
20110606
Eggplant cheeseburger
1 large eggplant, cut into 4 slices
1 tbsp olive oil
1 cup polenta
3/4 cup dry breadcrumbs
1/2 tsp white pepper
1 large brown oinon, cut into 4 rounds
4 slices jarlberg cheese
4 sourdough rolls
2 large tomatoes, cut into thick slices
1/2 bunch basil
1 cup home made tomato relish
1. Brush both sides of each eggplant slice with oil. Put polenta, breadcrumbs and pepper in a bowl and toss to combine. Spread mix on a sheet of baking paper and coat both sides of each eggplant slice with mixture.
2 Preheat BBQ or hotplate and spray each side of eggplant sice with oil. Cook eggplant and onion rounds for 2-3 minutes on each side. Top each eggplant slice with a slice of cheese and cooke for 1-2 mins until cheese starts to melt. Cook rolls, split side down, for 1-2 mins until golden.
3. Top base of each roll with a slice of tomato, a cheese-topped eggplant slice, 2-3 basil leaves and an oinon round. Top with a spoonful of tomato chutney and serve.
1 tbsp olive oil
1 cup polenta
3/4 cup dry breadcrumbs
1/2 tsp white pepper
1 large brown oinon, cut into 4 rounds
4 slices jarlberg cheese
4 sourdough rolls
2 large tomatoes, cut into thick slices
1/2 bunch basil
1 cup home made tomato relish
1. Brush both sides of each eggplant slice with oil. Put polenta, breadcrumbs and pepper in a bowl and toss to combine. Spread mix on a sheet of baking paper and coat both sides of each eggplant slice with mixture.
2 Preheat BBQ or hotplate and spray each side of eggplant sice with oil. Cook eggplant and onion rounds for 2-3 minutes on each side. Top each eggplant slice with a slice of cheese and cooke for 1-2 mins until cheese starts to melt. Cook rolls, split side down, for 1-2 mins until golden.
3. Top base of each roll with a slice of tomato, a cheese-topped eggplant slice, 2-3 basil leaves and an oinon round. Top with a spoonful of tomato chutney and serve.
20110603
Chocolate creme caramel
180g dark choc
650ml milk
250g caster sugar
120ml water
4 large egg yolks
extra 75g caster sugar
1. Preheat oven to 160C. bring milk slowly to boil and tip over choc to melt, stirring until smooth. Set aside for 5 mins.
2. Put sugar and water ina medium heavy based pan and stir over a low heat until sugar is dissovled. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
3. whisk eggs, yolks and extrea sugar in a medium bowl until well combined. Add chocolate mix and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of dish.
4. Bake for 1 hr 15 mins or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around teh edge of the dish and invert onto plate.
650ml milk
250g caster sugar
120ml water
4 large egg yolks
extra 75g caster sugar
1. Preheat oven to 160C. bring milk slowly to boil and tip over choc to melt, stirring until smooth. Set aside for 5 mins.
2. Put sugar and water ina medium heavy based pan and stir over a low heat until sugar is dissovled. Bring to the boil and cook, without stirring, until mixture is a caramel colour. Pour caramel into a 20cm ceramic ovenproof dish and swirl around the sides to coat.
3. whisk eggs, yolks and extrea sugar in a medium bowl until well combined. Add chocolate mix and stir until smooth. Pour through a strainer into dish with caramel. Put dish in a roasting pan and carefully pour hot water into pan until it reaches halfway up sides of dish.
4. Bake for 1 hr 15 mins or until custard is just set. Remove from oven and stand to cool. Refrigerate for at least 6 hours or overnight. To serve, run a warm dry knife around teh edge of the dish and invert onto plate.
dark chocolate brownies
80g butter chopped
200g good quality dark choc chopped
2 cups plain flour
6 tbsp cocoa
4 tbsp caster sugar
extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
1/3 cup ground almonds
extra 1/2 cup caster sugar
1.preheat oven to 160C. Lightly grease slice tin with melted butter, then line base sides with baking paper.
2. Melt butter and 50g choc in a pan over a low heat, striring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cooca together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 mins.
3. Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4. whisk eggwhites in teh large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tblsp at a time, beating well after each addition. Carefully fold eggwhite mix into chocolate mix.
5. Spread mix over dough and bake for 40-45 mins or until cooked when tested with a skewer. cool completely in tin and slice into squares to serve.
200g good quality dark choc chopped
2 cups plain flour
6 tbsp cocoa
4 tbsp caster sugar
extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
1/3 cup ground almonds
extra 1/2 cup caster sugar
1.preheat oven to 160C. Lightly grease slice tin with melted butter, then line base sides with baking paper.
2. Melt butter and 50g choc in a pan over a low heat, striring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cooca together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 mins.
3. Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4. whisk eggwhites in teh large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tblsp at a time, beating well after each addition. Carefully fold eggwhite mix into chocolate mix.
5. Spread mix over dough and bake for 40-45 mins or until cooked when tested with a skewer. cool completely in tin and slice into squares to serve.
Walnut caramel slice
350g butter
225g caster sugar
275g flour, sifted
395g condensed milk
1/4 cup honey
1/4 cup chopped walnuts
200g dark cooking choc, melted
1. Preheat oven to 180C. Line a slice tin with baking paper. Put 225g of the butter and 100g of the sugar in a med bowl and beat with electric beaters until light and creamy. Add flour, stir to form a soft dough. Spread dough into prepared tin. Bake for 25-30 mins or until golden.
2. Put remaining butter and sugar in a medium heavy based saucepan and stir over a low het until buttter in melted. Add condensed milk and honey, and stir constnatly until mix is very thick and caramel. Remove from heat, add walnuts and stir to combine. Pour caramel mix over base. cool.
3. Pour over choc and spread to edges. Refrigerate for 3 hours, cut into squares to serve.
225g caster sugar
275g flour, sifted
395g condensed milk
1/4 cup honey
1/4 cup chopped walnuts
200g dark cooking choc, melted
1. Preheat oven to 180C. Line a slice tin with baking paper. Put 225g of the butter and 100g of the sugar in a med bowl and beat with electric beaters until light and creamy. Add flour, stir to form a soft dough. Spread dough into prepared tin. Bake for 25-30 mins or until golden.
2. Put remaining butter and sugar in a medium heavy based saucepan and stir over a low het until buttter in melted. Add condensed milk and honey, and stir constnatly until mix is very thick and caramel. Remove from heat, add walnuts and stir to combine. Pour caramel mix over base. cool.
3. Pour over choc and spread to edges. Refrigerate for 3 hours, cut into squares to serve.
Oatmeal squares
200g oats
125g plain flour
1 tsp baking powder
125g brown sugar
125g cornmeal
225g butter, melted
1 egg, lightly beaten
extra 375g brown sugar
180g honey
extra 180g butter, softened
1 tsp vanilla bean paste
300g pecans, roughly chopped
1. Preheat oven to 180C. Line a slice tin with baking paper. Put oats in a large mixing bowl. Add flour, baking powder, sugar, cornmeal, butter and egg, and stir util well combined. Put mixture in prepared tin and smoothe top. Bake for 10-12 mins.
2. Put extra sugar ina medium heavy-based pan and meilt over a medium heat until golden and caramelised. Stir in honey and extra butter and cook gently for 3 minutes. Stir in vanilla and pecans, then spread over base. Bake for 20-25 mins. Cool on a wire rack before cutting into squares to serve.
125g plain flour
1 tsp baking powder
125g brown sugar
125g cornmeal
225g butter, melted
1 egg, lightly beaten
extra 375g brown sugar
180g honey
extra 180g butter, softened
1 tsp vanilla bean paste
300g pecans, roughly chopped
1. Preheat oven to 180C. Line a slice tin with baking paper. Put oats in a large mixing bowl. Add flour, baking powder, sugar, cornmeal, butter and egg, and stir util well combined. Put mixture in prepared tin and smoothe top. Bake for 10-12 mins.
2. Put extra sugar ina medium heavy-based pan and meilt over a medium heat until golden and caramelised. Stir in honey and extra butter and cook gently for 3 minutes. Stir in vanilla and pecans, then spread over base. Bake for 20-25 mins. Cool on a wire rack before cutting into squares to serve.
choc-cherry coconut slice
300g ground hazelnuts
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate
1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate
1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.
Coconut raspberry slices
300g plain flour
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted
1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.
200g butter
100g caster sugar
2 eggs
300g flaked coconut
500g fresh or frozen raspberries
2 tbsp pure sifted icing sugar
extra 100g flaked coconut, toasted
1. Line a slice tin with baking paper. Put flour, butter, sugar, egs and 100g of the coocnut in a food processor and process until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hr or until firm.
2. preheat oven to 200C. Roll out dough between 2 pieces of baking paper to fit base of prepared tin. Put in tin, scatter over fruit and sprinkle with icing sugar and all the remaining coconut. Bake for 30 mins or until golden. cool on a wire rack and cut into rectangles to serve.
20110602
Mixed berry tart
1 cup toasted hazelnuts
1/4 cup caster sugar
1.5 cups plain flour
125g unsalted butter, chilled, cubed
1 egg, lightly beaten
1 punnet of blueberries
1 punnet of raspberries
1/4 cup sugar
extra 1 egg, beaten
whipped cream to serve
1. Preheat oven to 200 C. Line an oven tray with baking paper. Put nuts and sugar ina food processor and process until ground. Add flour and process until combined. Add butter and process until mix resembles fine breadcrumbs. Add egg and process til it comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 20 mins.
2. Roll out dough on a floured surface to a 32cm round about 5mm thick, transfer to prepared tray. Combine berries and sugar ina bowl, then spoon onto centre of pastry.
3. Fold and pleat pastry over berries, leaving an opening in the centre. Brush pastr with extra egg and bake for 20-25 mins or until golden. Serve with cream.
1/4 cup caster sugar
1.5 cups plain flour
125g unsalted butter, chilled, cubed
1 egg, lightly beaten
1 punnet of blueberries
1 punnet of raspberries
1/4 cup sugar
extra 1 egg, beaten
whipped cream to serve
1. Preheat oven to 200 C. Line an oven tray with baking paper. Put nuts and sugar ina food processor and process until ground. Add flour and process until combined. Add butter and process until mix resembles fine breadcrumbs. Add egg and process til it comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 20 mins.
2. Roll out dough on a floured surface to a 32cm round about 5mm thick, transfer to prepared tray. Combine berries and sugar ina bowl, then spoon onto centre of pastry.
3. Fold and pleat pastry over berries, leaving an opening in the centre. Brush pastr with extra egg and bake for 20-25 mins or until golden. Serve with cream.
Blueberry and raspberry clafoutis
1/2 cup plain flour
1/2 cup caster sugar
1 tsp caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream
1 punnet blueberries
2 punnets raspberries
whipped cream to serve
1. Preheat oven to 180 c. Grease 4x1 cup ovenproof dishes. Put flour, sugar, vanilla, egg, milk and cream in a food processor and process until smooth. Stand for 5 mins.
2. Scatter 3/4 of the fruit into prepared dishes. Pour batter evenly into each dish, then top with remaining berries. Put dishes in an oven tray and bake for 25-30 mins or until golden and just set. Serve immediately with whipped cream.
1/2 cup caster sugar
1 tsp caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream
1 punnet blueberries
2 punnets raspberries
whipped cream to serve
1. Preheat oven to 180 c. Grease 4x1 cup ovenproof dishes. Put flour, sugar, vanilla, egg, milk and cream in a food processor and process until smooth. Stand for 5 mins.
2. Scatter 3/4 of the fruit into prepared dishes. Pour batter evenly into each dish, then top with remaining berries. Put dishes in an oven tray and bake for 25-30 mins or until golden and just set. Serve immediately with whipped cream.
honey and soy glazed tofu
2 tbsp honey
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp sesame oil
45og extra firm tofu, drained, cut into 2.5cm cubes
shredded rind of 1 lime
1. combine honey, soy, lime juice and sesame oil in a mixing bowl. Add tofu, toss to coast, cover with plastic wrap and refrigerate for 2 hours
2. Thread 2 tofu cubes onto each of 8-10 presoaked bamboo skewers. Set a chargrill pan over a med heat. Cook skeweres, turning regularly for 3-4 mins, basting with remaining glaze. Transfer to a serving plate and sprinkle sesame seeds and rind.
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp sesame oil
45og extra firm tofu, drained, cut into 2.5cm cubes
shredded rind of 1 lime
1. combine honey, soy, lime juice and sesame oil in a mixing bowl. Add tofu, toss to coast, cover with plastic wrap and refrigerate for 2 hours
2. Thread 2 tofu cubes onto each of 8-10 presoaked bamboo skewers. Set a chargrill pan over a med heat. Cook skeweres, turning regularly for 3-4 mins, basting with remaining glaze. Transfer to a serving plate and sprinkle sesame seeds and rind.
Fig and pistachio salad with lemon dressing
2 green witlofs, trimmed, leaves separated
1 baby cos lettuce, trimmed, leaves separated
6 green figs, torn into pieces
1/2 cup pistachios, roughly chopped
2 pieces of preserved lemon
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp dijon mustard
salt and pepper to season
1. Combine witlof, lettuce, figs and nuts ina large bowl. Put on a serving plate, cover and refrigerate.
2. Remove pulp from lemon and discard. Finely chop lemon skin, then put ina jug, add oil, lemon juice, honey and mustard. Season with salt and pepper and whisk until combined. Add dressing to salad just before combining.
1 baby cos lettuce, trimmed, leaves separated
6 green figs, torn into pieces
1/2 cup pistachios, roughly chopped
2 pieces of preserved lemon
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp dijon mustard
salt and pepper to season
1. Combine witlof, lettuce, figs and nuts ina large bowl. Put on a serving plate, cover and refrigerate.
2. Remove pulp from lemon and discard. Finely chop lemon skin, then put ina jug, add oil, lemon juice, honey and mustard. Season with salt and pepper and whisk until combined. Add dressing to salad just before combining.
Mango and white chocolate baked cheesecake
250g plain sweet biscuits
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream
Caramelised mangoes
2 mangoes
1/4 cup brown sugar
1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream
Caramelised mangoes
2 mangoes
1/4 cup brown sugar
1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.
Watercress salad with sherry and hazelnut dressing
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 clove of garlic, crushed
2 tsp dijon mustard
salt and pepper to season
1 bunch of watercress, sprigs picked, rinsed
2 oranges, segmented
1/2 cup roasted hazelnuts, chopped
1. put oil, vinegar, garlic and mustard in a screw top jar. Season with salt and pepper, screw on lid and shake until combined.
2. Put watercress sprigs in a large bowl. Add orange segments, pour over dressing and toss to combine. Arrange salad on serving plate. Sprinkle with nuts and serve.
1/4 cup sherry vinegar
1 clove of garlic, crushed
2 tsp dijon mustard
salt and pepper to season
1 bunch of watercress, sprigs picked, rinsed
2 oranges, segmented
1/2 cup roasted hazelnuts, chopped
1. put oil, vinegar, garlic and mustard in a screw top jar. Season with salt and pepper, screw on lid and shake until combined.
2. Put watercress sprigs in a large bowl. Add orange segments, pour over dressing and toss to combine. Arrange salad on serving plate. Sprinkle with nuts and serve.
Potato and oinon galette
1.2kg of desiree potatoes, peeled, thinly sliced
1 red oinon, halved lengthways, thinly sliced
60g butter, melted
salt and pepper to season
1. Preheat oven to 200C. Line a 22cm springform tin with baking paper. Put a layer of potato slices, overlapping slightly, into bases of prepared tin. Sprinkle over a little onion. Brush with butter. Season with salt and pepper. Repeat layers until all potato and oinon is used, endign with potato. Put tin on an oven tray.
2. Bake for 1 hour or until potato is golden, crips and cooked through when tested with a skewer. Stand for 10 mins before serving.
1 red oinon, halved lengthways, thinly sliced
60g butter, melted
salt and pepper to season
1. Preheat oven to 200C. Line a 22cm springform tin with baking paper. Put a layer of potato slices, overlapping slightly, into bases of prepared tin. Sprinkle over a little onion. Brush with butter. Season with salt and pepper. Repeat layers until all potato and oinon is used, endign with potato. Put tin on an oven tray.
2. Bake for 1 hour or until potato is golden, crips and cooked through when tested with a skewer. Stand for 10 mins before serving.
Honey and marsala glazed ham
8kg leg of ham
whole cloves
1.5 cups honey
1/2 cup marsala
1. Preheat oven to 180 C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from ham by first running your thumb around edge under rind at widest end to loosen. Gently pull it back in 1 piece towards shank. Using a sharp knife, cut through rind around shank 10-12 cm from end, cuttign ina decorative pattern. Remove rind and discard.
2. Using a sharp knife, score a diamond pattern over the surface of ham, cutting about 4mm into flesh. Put 1 clove in centre of each diamond shape. Put honey and marsala in a small-heavy based pan over a low heat. Stir utnil combined. Remove from heat.
3. Put ham in a prepared pan, then spoon over hony mix. Bake for 45-60 mins or utnil ham is golden and heated through. If it colours too much during cooking, cover loosely with foil. Stand for 10 mins before serving.
whole cloves
1.5 cups honey
1/2 cup marsala
1. Preheat oven to 180 C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from ham by first running your thumb around edge under rind at widest end to loosen. Gently pull it back in 1 piece towards shank. Using a sharp knife, cut through rind around shank 10-12 cm from end, cuttign ina decorative pattern. Remove rind and discard.
2. Using a sharp knife, score a diamond pattern over the surface of ham, cutting about 4mm into flesh. Put 1 clove in centre of each diamond shape. Put honey and marsala in a small-heavy based pan over a low heat. Stir utnil combined. Remove from heat.
3. Put ham in a prepared pan, then spoon over hony mix. Bake for 45-60 mins or utnil ham is golden and heated through. If it colours too much during cooking, cover loosely with foil. Stand for 10 mins before serving.
Bean and raddichio salad
1 tbsp olive oil
2 cloves garlic, crushed
300g green beans, trimmed
1 cup frozen broad beans, cooked, peeled
1 trevisio trimmed, torn
1 radicchio, trimmed, torn
1/3 cup pecan, roughly chopped
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp seeded mustard
salt and pepper freshly ground to season
1. heat oil in a medium heavy based frying pan over a medium heat. Add garlic and beans and cook, tossing, for 2 mins or until just tender. Remove from heat. Let cool.
2. Combine lettuce and uts in a large bowl. Add beans and toss to combine. Put on a serving platter. Combine oil, vinegar and mustard in a jug. Season with salt and pepper. Add dressing to salad and toss just before serving.
2 cloves garlic, crushed
300g green beans, trimmed
1 cup frozen broad beans, cooked, peeled
1 trevisio trimmed, torn
1 radicchio, trimmed, torn
1/3 cup pecan, roughly chopped
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tsp seeded mustard
salt and pepper freshly ground to season
1. heat oil in a medium heavy based frying pan over a medium heat. Add garlic and beans and cook, tossing, for 2 mins or until just tender. Remove from heat. Let cool.
2. Combine lettuce and uts in a large bowl. Add beans and toss to combine. Put on a serving platter. Combine oil, vinegar and mustard in a jug. Season with salt and pepper. Add dressing to salad and toss just before serving.
Chocolate, rum and macadamia slice
2 tbsp coocoa powder
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter
1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.
50g brown sugar
80g icing sugar
250g unsalted butter, melted
300g plain flour
60g currants
60g raisins
200ml dark rum
100ml thickened cream
2x395g cans sweetened condensed milk
100g macadamia nuts
70g desicated coconut
2 tsp vanilla essence
250g dark chocolate
extra 50g unsalted butter
1. Preheat oven to 180 C. Grease a 30cm fluted, round, shallow cake tin with removable base with melted butter. In a bowl, stir cocoa and sugards into butter, then sift in flour and mix well til combined. Pess mix into prepared pan and bake for 10 mins. Remove from oven and set aside to cool.
2. Put currants, raisins and rum in a pan, bring to the boil and cook for 1 min. Reduce heat to low, add cream, condensed milk and extra cooca (2 tbsp) and cook, stirring for 1 min or until combined, stir in nuts, coconut and vanilla and mix well.
3. Scatter and choc chips over cooled base and pour over filling. Return to oven and bake for 15 mins. Remove and set aside to cool.
4. Melt choc and extra butter in a large bowl over a pan of simmering water until smooth. Spread over cooled slice. Allow to set. Remove from tin and cut into wedges.
nectarine and watercress salad
1 bunch of watercress, sprigs removed
1.5 cups red cabbage, finely shredded
6 nectarines, halved, stones removed, cut into wedges
1/3 cup roasted hazelnuts, roughly chopped
1/3 cup extra virgin olive oil
2 tbsp cider vinegar
2 tsp dijon mustard
salt and pepper to season
125g triple cream brie, thinly sliced
1. combine watercress and cabbage ina medium bowl. Divide watercress mixture between 4 plates. Top with nectarine, then sprinkle over nuts.
2. To make dressing, put oil, vinegar and mustard in a jug. Season, then whisk with a fork to combine. Drizzle dressing over each salad and serve with slices of brie.
1.5 cups red cabbage, finely shredded
6 nectarines, halved, stones removed, cut into wedges
1/3 cup roasted hazelnuts, roughly chopped
1/3 cup extra virgin olive oil
2 tbsp cider vinegar
2 tsp dijon mustard
salt and pepper to season
125g triple cream brie, thinly sliced
1. combine watercress and cabbage ina medium bowl. Divide watercress mixture between 4 plates. Top with nectarine, then sprinkle over nuts.
2. To make dressing, put oil, vinegar and mustard in a jug. Season, then whisk with a fork to combine. Drizzle dressing over each salad and serve with slices of brie.
Banoffee buttefly cakes
2 cups SR flour
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting
1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting
1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.
banana and pineapple cake with rum frosting
olive oil for greasing
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted
Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted
1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted
Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted
1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.
polenta cake with vegetables and cheese
4 cups water
2 cups polenta
1 bunch basil, leaves picked
2 cloves garlic, crushed
1/2 cup finely grated parmesan
1/2 cup olive oil
10 sage leaves
1 brown oinon, finely chopped
extra 2 cloves of garlic, crushed
5 roma tomatoes, slice
15 pitted olives, halved
200g mozarella, sliced
salt and pepper freshly ground
sage leaves to serve
1. Preheat oven to 200C. Grease base of 30x20cm cake tin with melted butter then line with baking paper. Bring water to boil in a large dep pan over a high heat. Slowly add polenta, in a steady stream, stirring. Reduce heat to low and cook, stirring for 10 mins or until polenta grains become soft. Cool slightly. Spoon into prepared tin and press with your hands to spread evenly.
2. To make pesto, put basil, pine nuts, garlic and 1/2 the paremesan in the food processor and process until finely chopped and combined. Add oil and process until a thick smooth sauce forms. Transfer to a small bowl.
3. heat extra oil in a small frying pan over a medium heat. Add sage and cook for 2 mins or utnil crisp. Transfer to a plate lined with paper towel. Add oinon to pan and cook for 3 mins or until softened. Add extra garlic and cook for 1 min. Remove from heat and cool slightly. Spread oinon mix over polenta. Top with pesto, tomato, olives, mozarella and remaining parmesan. Season and bake for 25-30 mins or until topping is soft and cheese is melted and polenta crisp on the base. Cut into squares and serve sprinkled with sage leaves.
2 cups polenta
1 bunch basil, leaves picked
2 cloves garlic, crushed
1/2 cup finely grated parmesan
1/2 cup olive oil
10 sage leaves
1 brown oinon, finely chopped
extra 2 cloves of garlic, crushed
5 roma tomatoes, slice
15 pitted olives, halved
200g mozarella, sliced
salt and pepper freshly ground
sage leaves to serve
1. Preheat oven to 200C. Grease base of 30x20cm cake tin with melted butter then line with baking paper. Bring water to boil in a large dep pan over a high heat. Slowly add polenta, in a steady stream, stirring. Reduce heat to low and cook, stirring for 10 mins or until polenta grains become soft. Cool slightly. Spoon into prepared tin and press with your hands to spread evenly.
2. To make pesto, put basil, pine nuts, garlic and 1/2 the paremesan in the food processor and process until finely chopped and combined. Add oil and process until a thick smooth sauce forms. Transfer to a small bowl.
3. heat extra oil in a small frying pan over a medium heat. Add sage and cook for 2 mins or utnil crisp. Transfer to a plate lined with paper towel. Add oinon to pan and cook for 3 mins or until softened. Add extra garlic and cook for 1 min. Remove from heat and cool slightly. Spread oinon mix over polenta. Top with pesto, tomato, olives, mozarella and remaining parmesan. Season and bake for 25-30 mins or until topping is soft and cheese is melted and polenta crisp on the base. Cut into squares and serve sprinkled with sage leaves.
Thai sweet corn fritters with sweet chilli sauce
1 cup SR flour
2 cups courn kernels
2 green shallots, thinly sliced
1 long red chilli, seeded, finely chopped
1/2 tsp turmeric
1/4 cup milk
1 egg, whisked
1 tbsp fish sauce
1/4 cup vege oil
sweet chilli sauce to serve
1. Combine flour, corn, shallot, chilli and turmeric in a medium bowl. Whisk milk, egg and fish sauce in a jug. Add egg mix to corn mix and stir to combine.
2. Heat oil in a large frypan. Add 2 tbsp mix to pan, 3-4 at a time and cook for 2 mins. Turn and cook for 2 mins or until cooked through.
3. Serve with sweet chilli sauce.
2 cups courn kernels
2 green shallots, thinly sliced
1 long red chilli, seeded, finely chopped
1/2 tsp turmeric
1/4 cup milk
1 egg, whisked
1 tbsp fish sauce
1/4 cup vege oil
sweet chilli sauce to serve
1. Combine flour, corn, shallot, chilli and turmeric in a medium bowl. Whisk milk, egg and fish sauce in a jug. Add egg mix to corn mix and stir to combine.
2. Heat oil in a large frypan. Add 2 tbsp mix to pan, 3-4 at a time and cook for 2 mins. Turn and cook for 2 mins or until cooked through.
3. Serve with sweet chilli sauce.
Sweet potato crisps with avocado and garlic mayonaise
1 avacodo, halved stone removed
2 tbsp lemon juice
1 cup whole egg mayo
2 cloves garlic, crushed
1/4 cup flat leaf parsley, finely chopped
1 small sweet potato, peeled
veg oil for deep frying
1. Roughly chop avocado, flesh and put ina medium shallow dish with lemon juice. Mash until smooth. Add mayo garlic and parsley. Stir until combined.
2. Using a vegie peeler, run blad down lenthe of sweet potato, to form ribbons. Pour oil into a pan until 1/3 full and set over a high heat. When oil is hot, reduce temperature to medium. Add sweet potato 5-6 pieces at a time and cook for 2-3 mins or until crips. Transfer to a wire rack to cool. Repeat with remaining sweet potato. Serve with mayonaise.
2 tbsp lemon juice
1 cup whole egg mayo
2 cloves garlic, crushed
1/4 cup flat leaf parsley, finely chopped
1 small sweet potato, peeled
veg oil for deep frying
1. Roughly chop avocado, flesh and put ina medium shallow dish with lemon juice. Mash until smooth. Add mayo garlic and parsley. Stir until combined.
2. Using a vegie peeler, run blad down lenthe of sweet potato, to form ribbons. Pour oil into a pan until 1/3 full and set over a high heat. When oil is hot, reduce temperature to medium. Add sweet potato 5-6 pieces at a time and cook for 2-3 mins or until crips. Transfer to a wire rack to cool. Repeat with remaining sweet potato. Serve with mayonaise.
Savoury profiteroles with herb and cream cheese
1/2 cup milk
1/2 cup water
60g butter
1 tsp salt
1 cup plain flour
4 eggs
60g gruyere cheese, grated
125g cream cheese at room temmp
1/2 cup sour cream
2 tbsp finely chopped herbs - parsley, chives, thyme
salt and freshly ground balck pepper
1. Preheat oven 220 C. Line 2 large oven trays with baking paper. Put milk, water, butter and salt in a medium pan over a medium heat. Stir until butter is melted and mixture comes to the boil. Add flour and stir quicly until mixture forms into a ball and pull away from side of pan.
2. Lay a sheet of baking paper on a flat surface, spread dough on paper to cool. Transfer, dough to a food processor. Add eggs, 1 at a time, processing after each addition, until combined. Spoon tbsp sized balls of mixture onto prepared trays, allowing room for spreading. Sprinkle gruyere on balls. Bake for 25 mins or until golden and profiteroles sond holow when tapped on base. Stand for mins cut in half while hot, to let steam escape.
3. put cream cheese in a med bowl and stir until smooth. Add sour cream and herbs. Season, then stir until combined. Spoon mixture into profiteroles and serve.
1/2 cup water
60g butter
1 tsp salt
1 cup plain flour
4 eggs
60g gruyere cheese, grated
125g cream cheese at room temmp
1/2 cup sour cream
2 tbsp finely chopped herbs - parsley, chives, thyme
salt and freshly ground balck pepper
1. Preheat oven 220 C. Line 2 large oven trays with baking paper. Put milk, water, butter and salt in a medium pan over a medium heat. Stir until butter is melted and mixture comes to the boil. Add flour and stir quicly until mixture forms into a ball and pull away from side of pan.
2. Lay a sheet of baking paper on a flat surface, spread dough on paper to cool. Transfer, dough to a food processor. Add eggs, 1 at a time, processing after each addition, until combined. Spoon tbsp sized balls of mixture onto prepared trays, allowing room for spreading. Sprinkle gruyere on balls. Bake for 25 mins or until golden and profiteroles sond holow when tapped on base. Stand for mins cut in half while hot, to let steam escape.
3. put cream cheese in a med bowl and stir until smooth. Add sour cream and herbs. Season, then stir until combined. Spoon mixture into profiteroles and serve.
crescent moons
250g unsalted butter, at room temperature
1/2 cup pure icing sugar
1 egg
2 tsp almond essence
2 cups plain flour
1/2 cup SR flour
1/2 cup almond meal
extra 1.5 cups icing sugar
1. Preheat oven to 180 C. Line 2 trays with baking paper. Beat butter and icing sugar in the small bowl of an electric mixer until pale and creamy. Add egg and essence and beat until combined.
2. Transfer mixture to a large bowl. Sift flours over top of butter mixture. Add almonds meal and stir until combined. Using 1 tbsp mixture for each crescent roll into shape. Put on prepared trays, about 5cm apart, then bake for 20 minutes or until light golden. Leave to cool on trays 5 minutes.
3. Put extra icing sugar in a med bowl. Roll warm crescents in icing sugar until coated. Dust with more icing sugar just before serving.
1/2 cup pure icing sugar
1 egg
2 tsp almond essence
2 cups plain flour
1/2 cup SR flour
1/2 cup almond meal
extra 1.5 cups icing sugar
1. Preheat oven to 180 C. Line 2 trays with baking paper. Beat butter and icing sugar in the small bowl of an electric mixer until pale and creamy. Add egg and essence and beat until combined.
2. Transfer mixture to a large bowl. Sift flours over top of butter mixture. Add almonds meal and stir until combined. Using 1 tbsp mixture for each crescent roll into shape. Put on prepared trays, about 5cm apart, then bake for 20 minutes or until light golden. Leave to cool on trays 5 minutes.
3. Put extra icing sugar in a med bowl. Roll warm crescents in icing sugar until coated. Dust with more icing sugar just before serving.
pine nut biscuits
1 cup plain flour
1 cup polenta
1 cup caster sugar
1/2 cup pine nuts
125g unsalted butter, melted
3 eggs, lightly beaten
1 tsp vanilla extract
extra flour, for kneading
extra 1 cup pine nuts
1. Preheat oven to 180 C. Line 2 oven trays with baking paper. Combine flour, polenta, sugar and pine nuts in a large bowl. Combine butter, eggs and vanilla in a large jug. Add butter mixture to flour mixture and stir until just combined. Turn out mixture onto a lightly floured surgace and gently knead until mixture comes together to form a dough. Form dough into a disc shape. Wrap in plastic and refrigerate for 30 mins.
2. Using a 1 tbsp of dough at a time, roll dough into balls. Put balls, 5cm apart, on prepared trays. Sprinkle extra pine nuts over top of each ball, the press each down to flatten slightly.
3. Bake for 15-20 min or until golden and crisp. Transfer to a wire rack to cool.
1 cup polenta
1 cup caster sugar
1/2 cup pine nuts
125g unsalted butter, melted
3 eggs, lightly beaten
1 tsp vanilla extract
extra flour, for kneading
extra 1 cup pine nuts
1. Preheat oven to 180 C. Line 2 oven trays with baking paper. Combine flour, polenta, sugar and pine nuts in a large bowl. Combine butter, eggs and vanilla in a large jug. Add butter mixture to flour mixture and stir until just combined. Turn out mixture onto a lightly floured surgace and gently knead until mixture comes together to form a dough. Form dough into a disc shape. Wrap in plastic and refrigerate for 30 mins.
2. Using a 1 tbsp of dough at a time, roll dough into balls. Put balls, 5cm apart, on prepared trays. Sprinkle extra pine nuts over top of each ball, the press each down to flatten slightly.
3. Bake for 15-20 min or until golden and crisp. Transfer to a wire rack to cool.
Roast carrots with potato and pistachio salad
To be served with roast chicken
2tbsp cumi seeds, roughly ground
1/2 bunch thyme, leaves picked
4 finely sliced cloves garlic
1 tbsp dijon mustard
zest and juice of 1 lemon
olive oil (60 ml)
1.5 bunches of small dutch carrots, peeled, tops left on
1 kg small whole chat potatoes
50ml sherry vinegar
1/2 cup currants
3 tbsp mayonaise
3 tbsp sour cream
1/2 bunch flat leaf parsley, leaves picked
salt flakes and black pepper to season
120g pistachios chopped
3 sprigs dill to serve
1. preheat oven to 200C . Combine cumin, thyme, garlic, mustard, lemon zest and jice and pepper and oil in a bowl. Coat carrots and roast for 1 hour.
2. Boil potatoes in salted water until just tender. Drain and cool. Put vinegar in a pan and bring to the boil. Add currants and simmer for 1 min. Set aside and let currants swell.
3. Combine mayo, sour cream and parsely in a bowl and season. Add potatoes and toss to coat. Serve potato salad alongside carrots (and chicken) sprinkle over pistachios, dill and currant sauce.
2tbsp cumi seeds, roughly ground
1/2 bunch thyme, leaves picked
4 finely sliced cloves garlic
1 tbsp dijon mustard
zest and juice of 1 lemon
olive oil (60 ml)
1.5 bunches of small dutch carrots, peeled, tops left on
1 kg small whole chat potatoes
50ml sherry vinegar
1/2 cup currants
3 tbsp mayonaise
3 tbsp sour cream
1/2 bunch flat leaf parsley, leaves picked
salt flakes and black pepper to season
120g pistachios chopped
3 sprigs dill to serve
1. preheat oven to 200C . Combine cumin, thyme, garlic, mustard, lemon zest and jice and pepper and oil in a bowl. Coat carrots and roast for 1 hour.
2. Boil potatoes in salted water until just tender. Drain and cool. Put vinegar in a pan and bring to the boil. Add currants and simmer for 1 min. Set aside and let currants swell.
3. Combine mayo, sour cream and parsely in a bowl and season. Add potatoes and toss to coat. Serve potato salad alongside carrots (and chicken) sprinkle over pistachios, dill and currant sauce.
mushroom tatin
400g swiss brown mushrooms, trimmed
400g field mushrooms sliced
200g shitake mushrooms, sliced
100g enoki mushrooms, trimmed, sliced
150g king brown mushrooms, julinned
50ml extra virgin olive oil
50g butter
4 cloves garlic, finely sliced
5 green shallots, finely sliced
5 sprigs thyme
salt and pepper, to season
extra butter for greasing
200g fontina cheese, cut into 2cm cubes
400g frozen puff pastry
120 g goats cheese
balsamic vinegar glaze to serve
1. Heat oven to 220 C. Partially cook mushrooms for 1 minute in salted boiling water, then drain thoroughly.
2. Heat oil and butter in a frypan. Add garlic, shallot and thyme and season. Cook over a med heat for 6 minutes or until soft. Gently stir in mushrooms. Remove from heat.
3. Grease an ovenproof non-stick 30 cm frying pan, then line with baking paper, leaving corners of paper hanging out. Arrange mushroom mixture decoratively in base of prepared pan, then scatter over fontina cheese.
4. Roll out pastry to 6mm thick, cut a circle of pastry to line pan, allowing a 3cm overhang. Position on top of mushrooms.
5. Bake for 25-35 mins. Let cool slightly, then invert onto a large plate. To serve, top with goats cheese and drizzle with balsamic glaze.
400g field mushrooms sliced
200g shitake mushrooms, sliced
100g enoki mushrooms, trimmed, sliced
150g king brown mushrooms, julinned
50ml extra virgin olive oil
50g butter
4 cloves garlic, finely sliced
5 green shallots, finely sliced
5 sprigs thyme
salt and pepper, to season
extra butter for greasing
200g fontina cheese, cut into 2cm cubes
400g frozen puff pastry
120 g goats cheese
balsamic vinegar glaze to serve
1. Heat oven to 220 C. Partially cook mushrooms for 1 minute in salted boiling water, then drain thoroughly.
2. Heat oil and butter in a frypan. Add garlic, shallot and thyme and season. Cook over a med heat for 6 minutes or until soft. Gently stir in mushrooms. Remove from heat.
3. Grease an ovenproof non-stick 30 cm frying pan, then line with baking paper, leaving corners of paper hanging out. Arrange mushroom mixture decoratively in base of prepared pan, then scatter over fontina cheese.
4. Roll out pastry to 6mm thick, cut a circle of pastry to line pan, allowing a 3cm overhang. Position on top of mushrooms.
5. Bake for 25-35 mins. Let cool slightly, then invert onto a large plate. To serve, top with goats cheese and drizzle with balsamic glaze.
Crepe layer cake with walnut jam and chocolate ganache
Crepes:
2 cups plain flour
1 tsp baking powder
2 tbsp icing sugar, sifted
4 eggs, beaten
420ml milk
250ml cream
125g unsalted butter, melted
1 tsp vanilla extract
butter for greasing
Walnut jam:
375g walnuts, lightly toasted
300ml cream or thickened cream
165g pure icing sugar
90ml extra strong espresso
2 tsp ground cinnamon
Chocolate ganache:
1/4tsp cornflour
170ml cream at room temp
150g dark choc, chopped
30g butter
1. Make crepes by whisking wet ingredients and slowly mixing into dry ingredients by making a well in the centre of the dry ingredients. Whisk until batter is smooth.
2. Heat a crepe pan, grease with butter and use 1/4 cup crepe mixture to thinly coat bottom of pan. Cook until pale and golden, flip and repeat. Should make about 18 crepes.
3. Make walnut jam by putting walnuts in the food processor and processing until a fine powder forms. Transfer to a medium pan, add remaining ingredients and set over a medium heat. Cook, stirring constantly, for about 10 minutes or until thick. Transfer mix to a bowl and allow to cool to room temp.
5. To make choc ganache mix cornflour and cream in a small bowl. Put chocolate in a large heatproof bowl and set over a pan of simmering water. Stir gently until choc is melted. Add butter and cream mixture and stir until smooth. Set aside in a cool place utnil thick enough to spread.
6. To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top and stand for 10 mins then serve.
2 cups plain flour
1 tsp baking powder
2 tbsp icing sugar, sifted
4 eggs, beaten
420ml milk
250ml cream
125g unsalted butter, melted
1 tsp vanilla extract
butter for greasing
Walnut jam:
375g walnuts, lightly toasted
300ml cream or thickened cream
165g pure icing sugar
90ml extra strong espresso
2 tsp ground cinnamon
Chocolate ganache:
1/4tsp cornflour
170ml cream at room temp
150g dark choc, chopped
30g butter
1. Make crepes by whisking wet ingredients and slowly mixing into dry ingredients by making a well in the centre of the dry ingredients. Whisk until batter is smooth.
2. Heat a crepe pan, grease with butter and use 1/4 cup crepe mixture to thinly coat bottom of pan. Cook until pale and golden, flip and repeat. Should make about 18 crepes.
3. Make walnut jam by putting walnuts in the food processor and processing until a fine powder forms. Transfer to a medium pan, add remaining ingredients and set over a medium heat. Cook, stirring constantly, for about 10 minutes or until thick. Transfer mix to a bowl and allow to cool to room temp.
5. To make choc ganache mix cornflour and cream in a small bowl. Put chocolate in a large heatproof bowl and set over a pan of simmering water. Stir gently until choc is melted. Add butter and cream mixture and stir until smooth. Set aside in a cool place utnil thick enough to spread.
6. To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top and stand for 10 mins then serve.
Pinolate
12og blanched almonds
270g sugar
4 eggwhites
100g hazelnuts, toasted, skinned
200g ground almonds
extra 300g sugar
80g butter
1 tbsp honey
180g pine nuts
150g pistachios
sifted icing sugar
1. Preheat oven to 150. Line 3 oven trays with baking paper. Put almonds, sugar and 3 of the eggwhites ina food processor and process until a paste forms. Transfer mixture to a bowl. Do not wash food processor.
2. Put hazelnuts, ground amonds, extra sugar, butter, honey and remaining eggwhite in a food processor and process until mix forms a paste. Add hazelnut mixture to almond mixture and stir to combine. Chill in fridge for 1 hour.
3. Clean food processor bowl and process pine nuts and pistachios until finely chopped. Transfer nuts to a bowl and set aside. Remove mixture from fridge and roll heaped tsp into small grape-sized ovals. Roll in pine-nut mixture to coat, then arrange on prepared trays about 4cm apart.
4. Bake for 18-20 mins or until lightly golden. Let cool then dust with icing sugar.
270g sugar
4 eggwhites
100g hazelnuts, toasted, skinned
200g ground almonds
extra 300g sugar
80g butter
1 tbsp honey
180g pine nuts
150g pistachios
sifted icing sugar
1. Preheat oven to 150. Line 3 oven trays with baking paper. Put almonds, sugar and 3 of the eggwhites ina food processor and process until a paste forms. Transfer mixture to a bowl. Do not wash food processor.
2. Put hazelnuts, ground amonds, extra sugar, butter, honey and remaining eggwhite in a food processor and process until mix forms a paste. Add hazelnut mixture to almond mixture and stir to combine. Chill in fridge for 1 hour.
3. Clean food processor bowl and process pine nuts and pistachios until finely chopped. Transfer nuts to a bowl and set aside. Remove mixture from fridge and roll heaped tsp into small grape-sized ovals. Roll in pine-nut mixture to coat, then arrange on prepared trays about 4cm apart.
4. Bake for 18-20 mins or until lightly golden. Let cool then dust with icing sugar.
Orange Cheesecake
250g plain sweet biscuits
125g unsalted butter, melted
1/4 cup boiling water
1 tbsp gelatine
finely grated rind and juice of 1 orange
500g light cream cheese
1/2 cup caster sugar
150g white chocolate, melted, cooled
300ml thickened cream, softly whipped
4 oranges, segmented
2 tsp vanilla bean paste.
1. Line a base of a 22cm springform tin with baking paper. Put biscuits in a food processor and process until crumbs form. Add butter and process until combined. Press biscuit mix into base and up sides of prepared tin. Refrigerate for 30 minutes.
2. Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave and stir until completely dissolved. Let cool.
3. Put orange rind and juice , cream cheese and sugar in a food processor. Process until smooth. Add chocolate, process until combined. Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours or overnight, until set.
4. Put oranges in a medium bowl. Add vanilla and toss to combine. Serve wedges of cheesecake with vanilla orange.
125g unsalted butter, melted
1/4 cup boiling water
1 tbsp gelatine
finely grated rind and juice of 1 orange
500g light cream cheese
1/2 cup caster sugar
150g white chocolate, melted, cooled
300ml thickened cream, softly whipped
4 oranges, segmented
2 tsp vanilla bean paste.
1. Line a base of a 22cm springform tin with baking paper. Put biscuits in a food processor and process until crumbs form. Add butter and process until combined. Press biscuit mix into base and up sides of prepared tin. Refrigerate for 30 minutes.
2. Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave and stir until completely dissolved. Let cool.
3. Put orange rind and juice , cream cheese and sugar in a food processor. Process until smooth. Add chocolate, process until combined. Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours or overnight, until set.
4. Put oranges in a medium bowl. Add vanilla and toss to combine. Serve wedges of cheesecake with vanilla orange.
Roast pumpkin, ricotta and cashew salad
1.2 kg of butternut pumpkin, peeled, seeded
olive oil
1/2 tsp dried chilli flakes
salt flakes and freshly ground black pepper
200g fresh ricotta, crumbled
400g can canellini beans, drained, rinsed
1 cup salted cashews
1 tbsp white wine vinegar
3 pieces of preserved lemon, pulp removed, finely chopped
1 tsp sumac
1. Preheat oven to 200C. Line a large oven tray wit baking paper. Cut pumpkin into 3cm pieces and put ina single layer on a prepared tray. Spray with oil, sprinkle with chilli and season. Roast for 25-30 mins or until tender. Cool.
2. Combine pumpkin, ricotta, beans and cashews in a mixing bowl. Put oil, vinegar, lemon and sumac and 1 tsp each of salt and pepper in a jug and whisk with a fork to combine. Add dressing to pumpkin mixture, toss to combine and serve immediately.
olive oil
1/2 tsp dried chilli flakes
salt flakes and freshly ground black pepper
200g fresh ricotta, crumbled
400g can canellini beans, drained, rinsed
1 cup salted cashews
1 tbsp white wine vinegar
3 pieces of preserved lemon, pulp removed, finely chopped
1 tsp sumac
1. Preheat oven to 200C. Line a large oven tray wit baking paper. Cut pumpkin into 3cm pieces and put ina single layer on a prepared tray. Spray with oil, sprinkle with chilli and season. Roast for 25-30 mins or until tender. Cool.
2. Combine pumpkin, ricotta, beans and cashews in a mixing bowl. Put oil, vinegar, lemon and sumac and 1 tsp each of salt and pepper in a jug and whisk with a fork to combine. Add dressing to pumpkin mixture, toss to combine and serve immediately.
Pasta with oven dried tomatoes and breadcrumbs
1.5kg roma tomatoes
olive oil
1/2 tsp salt flakes
1 tsp freshly ground black pepper
2 tsp dried oregano
4 brown oinons, halved lengthways, thinly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 slices ciabatta or sourdough bread
2 cloves of garlic finely chopped
500g dried spaghetti
1. Preheat oven to 160 C. Line 2 baking trays with baking paper. Cut each tomato lengthways into 3 slices, then arrange in a single layer on prepared trays. Spray with oil, then sprinkle with salt, pepper and oregano. Bake for 30 mins or until slightly dried and quite firm to the touch.
2. Meanwhile, heat oil in a large heavy based pan over medium heat. Add oinon, sugar and vinegar and stil to combine. Cook for 15-20 mins, stirring occaisionally until caramelised. Transfer to a bowl and set aside.
3. Tear bread into pieces and put in a food processor with garlic and extra oil. Pulse until coarsely chopped. Add bread mixture to pan and cook over a medium heat, stirring occaisionally until golden.
4. Cook pasta in a large pan of boiling water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return pasta to pan, add tomato and oinon, and toss until well combined. Serve pasta sprinkled with breadcrumb mix.
olive oil
1/2 tsp salt flakes
1 tsp freshly ground black pepper
2 tsp dried oregano
4 brown oinons, halved lengthways, thinly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 slices ciabatta or sourdough bread
2 cloves of garlic finely chopped
500g dried spaghetti
1. Preheat oven to 160 C. Line 2 baking trays with baking paper. Cut each tomato lengthways into 3 slices, then arrange in a single layer on prepared trays. Spray with oil, then sprinkle with salt, pepper and oregano. Bake for 30 mins or until slightly dried and quite firm to the touch.
2. Meanwhile, heat oil in a large heavy based pan over medium heat. Add oinon, sugar and vinegar and stil to combine. Cook for 15-20 mins, stirring occaisionally until caramelised. Transfer to a bowl and set aside.
3. Tear bread into pieces and put in a food processor with garlic and extra oil. Pulse until coarsely chopped. Add bread mixture to pan and cook over a medium heat, stirring occaisionally until golden.
4. Cook pasta in a large pan of boiling water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return pasta to pan, add tomato and oinon, and toss until well combined. Serve pasta sprinkled with breadcrumb mix.
caramel baked custards
1/2 cup flaked almonds, toasted
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour
1. Preheat oven to 160 C. Line an oven tray with baking paper and spread with almonds. Put water and sugar ina heavy-based pan over a med-high heat and stir til sugar is dissolved. Bring to boil and simmer without stirring but swirling the pan occaisionally for 12-15 mins until mix turns a dark caramel colour.
2. Pour half the caramel over the almonds. Stand in a cool dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mix is lukewarm.
3. Beat eggs and cornflour in a bowl until well combined. Add milk mix and whisk to combine. Pour custard evenly into 4 x 3/4 cup ovenproof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 10-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour
1. Preheat oven to 160 C. Line an oven tray with baking paper and spread with almonds. Put water and sugar ina heavy-based pan over a med-high heat and stir til sugar is dissolved. Bring to boil and simmer without stirring but swirling the pan occaisionally for 12-15 mins until mix turns a dark caramel colour.
2. Pour half the caramel over the almonds. Stand in a cool dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mix is lukewarm.
3. Beat eggs and cornflour in a bowl until well combined. Add milk mix and whisk to combine. Pour custard evenly into 4 x 3/4 cup ovenproof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 10-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.
Lemon polenta cake
2.5 cups SR flour
3/4 cup caster sugar
1/2 cup polenta
250g butter, melted
finely grated rind and juice of 2 lemons
3 eggs, lightly beaten
3/4 cup sour cream
3/4 cup lemon marmalade
1. Preheat oven to 180C. Line a 22cm round cake tin with baking paper. Combine flour, sugar and polenta in a large bowl. Add butter, lemon rind, 1/3 cup of lemon juice, egg and sour cream and stir until just combined. Spoon mix into tin and smooth surface. Bake for 55-60 mins or until cooked when tested with a skewer. Stand for 10 mins before turning out to cool.
2. Put cake on a wire rack over a tray or plate. Set a small heavy based pan over a low heat, add marmalade and remaining lemon juice and stir until mix is hot and combined. Spoon mix over cake and leave to stand for 10 mins.
3/4 cup caster sugar
1/2 cup polenta
250g butter, melted
finely grated rind and juice of 2 lemons
3 eggs, lightly beaten
3/4 cup sour cream
3/4 cup lemon marmalade
1. Preheat oven to 180C. Line a 22cm round cake tin with baking paper. Combine flour, sugar and polenta in a large bowl. Add butter, lemon rind, 1/3 cup of lemon juice, egg and sour cream and stir until just combined. Spoon mix into tin and smooth surface. Bake for 55-60 mins or until cooked when tested with a skewer. Stand for 10 mins before turning out to cool.
2. Put cake on a wire rack over a tray or plate. Set a small heavy based pan over a low heat, add marmalade and remaining lemon juice and stir until mix is hot and combined. Spoon mix over cake and leave to stand for 10 mins.
Warm bean, asparagus and egg salad
200g baby green beans, trimmed
150g yellow beans, trimmed
2 bunches of asparagus, trimmed
shredded rind and juice of a lemon
1 tbsp extra virgin olive oil
1 tbsp chives, finely chopped
2 tsp dijon mustard
salt and white pepper to season
4 eggs
1 tsp white vinegar
1. Bring a med pan of water to the boil. Add beans and asparagus and cook for 2 mins or until brightly coloured and just tender. Drain, transfer to bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug and season with salt and pepper. Put vegies on a serving plate.
3. Bring a small pan of water to the boil, reduce heat to a simmer. Add vinegar and stir, poach eggs until whites are cooked.
4. Top each salad with a poached egg and season with pepper. Drizzle dressing over salads and serve immediately.
150g yellow beans, trimmed
2 bunches of asparagus, trimmed
shredded rind and juice of a lemon
1 tbsp extra virgin olive oil
1 tbsp chives, finely chopped
2 tsp dijon mustard
salt and white pepper to season
4 eggs
1 tsp white vinegar
1. Bring a med pan of water to the boil. Add beans and asparagus and cook for 2 mins or until brightly coloured and just tender. Drain, transfer to bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug and season with salt and pepper. Put vegies on a serving plate.
3. Bring a small pan of water to the boil, reduce heat to a simmer. Add vinegar and stir, poach eggs until whites are cooked.
4. Top each salad with a poached egg and season with pepper. Drizzle dressing over salads and serve immediately.
Sweet potato fritters with snow pea and almond salad
500g sweet potato, peeled and grated
1 brown oinon, grated
1/3 cup finely grated parmesan
2 tbsp olive oil
1/4 cup plain flour
salt and pepper to season
1/3 cup flaked almonds
1 tbsp olive oil
4cm piece fresh ginger, peeled, finely shredded
200g snow peas, trimmed, shredded
1. put sweet potato and oinon in a colander. Using your hands, squeeze as much liquid as possible from mixture then put in a mixing bowl. Add parmesan, oil and flour and season with salt and pepper. Stir until well combined.
2. Preheat oven to 160C. Heat a non-stick frying pan over a med heat. Drop 1/4 capfuls of sweet potato mixture into pan and cook, 3-4 at a time, for 4 mins on each side or until golden and crips. Transfer to an oven tray and put in teh oven to keep warm. Cook remaining fritters and transfer to oven.
3. Add almonds to clean pan and cook for 6 mins or until golden. Transfer to a bowl. Heat oil in pan, add ginger and cook for 2 mins or until soft. Add snow pea and stir until well combined. Cook for 2-3 minutes or until snow pea is just tender. Divide fritters between serving plates, top with snow pea salad and sprinkle over almonds.
1 brown oinon, grated
1/3 cup finely grated parmesan
2 tbsp olive oil
1/4 cup plain flour
salt and pepper to season
1/3 cup flaked almonds
1 tbsp olive oil
4cm piece fresh ginger, peeled, finely shredded
200g snow peas, trimmed, shredded
1. put sweet potato and oinon in a colander. Using your hands, squeeze as much liquid as possible from mixture then put in a mixing bowl. Add parmesan, oil and flour and season with salt and pepper. Stir until well combined.
2. Preheat oven to 160C. Heat a non-stick frying pan over a med heat. Drop 1/4 capfuls of sweet potato mixture into pan and cook, 3-4 at a time, for 4 mins on each side or until golden and crips. Transfer to an oven tray and put in teh oven to keep warm. Cook remaining fritters and transfer to oven.
3. Add almonds to clean pan and cook for 6 mins or until golden. Transfer to a bowl. Heat oil in pan, add ginger and cook for 2 mins or until soft. Add snow pea and stir until well combined. Cook for 2-3 minutes or until snow pea is just tender. Divide fritters between serving plates, top with snow pea salad and sprinkle over almonds.
Pear and almond butter cake
5 medium pears peeled
80g butter
120g brown sugar
300g unsalted butter, very soft
250g caster sugar
4 eggs
150g wholemeal SR flour
150g ground almonds
2 tsp vanilla extract
100g dark choc bits
50g flaked almonds
cream, to serve
1. Preheat oven to 170C. Line base and sides of a 24cm springform tin with baking paper.
2. Cut each pear in half, core and cut half in to 3 wedges. Set a med heavy based frying pan over high heat. Add butter and sugar and stir until butter is melted and sugar is dissolved. Add pear and cook 8-10 mins or until pear is soft and caramelised. Set aside.
3. Put unsalted butter and caster sugar in an electric mixer and beat until light and silky. Add eggs and mix to combine. Add flour, almonds and vanilla, and mix to form a smooth batter.
4. Spoon batter into prepared tin. Sprinkle over choc buttons, spoon over pear mix and scatter with flaked almonds. Sit tin on an oven tray and bake for 1 hour or until cake is cooked when tested with a skewer. Sit cake on a wire rack to cool slightly. Serve in wedges with a dollop of cream.
80g butter
120g brown sugar
300g unsalted butter, very soft
250g caster sugar
4 eggs
150g wholemeal SR flour
150g ground almonds
2 tsp vanilla extract
100g dark choc bits
50g flaked almonds
cream, to serve
1. Preheat oven to 170C. Line base and sides of a 24cm springform tin with baking paper.
2. Cut each pear in half, core and cut half in to 3 wedges. Set a med heavy based frying pan over high heat. Add butter and sugar and stir until butter is melted and sugar is dissolved. Add pear and cook 8-10 mins or until pear is soft and caramelised. Set aside.
3. Put unsalted butter and caster sugar in an electric mixer and beat until light and silky. Add eggs and mix to combine. Add flour, almonds and vanilla, and mix to form a smooth batter.
4. Spoon batter into prepared tin. Sprinkle over choc buttons, spoon over pear mix and scatter with flaked almonds. Sit tin on an oven tray and bake for 1 hour or until cake is cooked when tested with a skewer. Sit cake on a wire rack to cool slightly. Serve in wedges with a dollop of cream.
Roasted eggplant with garlic and mint
2 medium eggplants, cut into 5mm thick slices
1 tsp salt
4 tbsp olive oil
6 cloves garlic, peeled, sliced
1 small red chilli, finely chopped
juice of 1 lemon
1/2 cup vegie stock
black pepper to season
1 bunch mint, leaves picked, roughly chopped
1. Preheat oven to 200C. Salt and dry eggplant.
2. Brush an oven tray with oil and arrange eggplant on tray. Scatter with garlic, chilli and tomato. Sprinkle with remaining oil and roast for 20-25 minutes.
3. Arrange eggplant in an oven proof dish. Put lemon juice and stock in a small bowl, season with pepper and mix to combine. Pour over eggplant. Cover with foil and stand for at least 30 minutes, scatter mint over eggplant, reheat and serve warm.
1 tsp salt
4 tbsp olive oil
6 cloves garlic, peeled, sliced
1 small red chilli, finely chopped
juice of 1 lemon
1/2 cup vegie stock
black pepper to season
1 bunch mint, leaves picked, roughly chopped
1. Preheat oven to 200C. Salt and dry eggplant.
2. Brush an oven tray with oil and arrange eggplant on tray. Scatter with garlic, chilli and tomato. Sprinkle with remaining oil and roast for 20-25 minutes.
3. Arrange eggplant in an oven proof dish. Put lemon juice and stock in a small bowl, season with pepper and mix to combine. Pour over eggplant. Cover with foil and stand for at least 30 minutes, scatter mint over eggplant, reheat and serve warm.
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