RSC recipes

1 Heat oil in a medium frying pan over medium heat. Spread dukkah onto a plate. Brush lamb with oil then roll lamb in dukkah until well coated. Season with salt and pepper. Pan-fry for 8-10 minutes, turning once for medium or until lamb is cooked to your liking. Set aside to rest for 5 minutes.

2 Add the butter and garlic to the hot pan, toss 1-2 minutes until fragrant, add cabbage and vinegar and cook a further 1-2 minutes until wilted. Add sesame seeds and toss well.

3 Pile sesame wilted cabbage onto plate, drizzle with sesame oil. Slice lamb on an angle serve with the cabbage.

Lamb with artichoke pesto

3 french-trimmed lamb cutlets

1 teaspoon harissa

2 marinated artichoke hearts

1 cup fresh flat-leaf parsley leaves

2 tablespoons toasted pine nuts

1 tablespoon olive oil

1 clove garlic, chopped

50g baby endive

Method:

1. Rub cutlets with harissa; cook in a heated lightly oiled grill pan until cooked as desired.

2. Meanwhile, process artichokes, parsley, nuts, oil and garlic until almost smooth.

3. Serve cutlets on endive; top with pesto.

Tandoori chicken

2 chicken thigh fillets

¼ cup tandoori paste

¼ cup yoghurt

1 tbs oil

1 cup 90 second white rice

1 tbs finely chopped coriander stems

1 tsp cumin seeds, toasted

Yoghurt and coriander to serve

Method

1 Preheat oven to 200°C fan forced.

2 Combine chicken, tandoori paste, yoghurt and oil in a bowl. Heat an oiled frying pan over high heat. Add chicken and cook until golden. Transfer to the oven and cook for 10 minutes until cooked through; slice thickly.

3 Prepare 90 second rice according to packet directions. Stir through coriander stems and cumin seeds.

4 Serve tandoori chicken with rice, yoghurt and coriander.

Stir-fried snake beans

½ red chilli, sliced

½ green chilli, sliced

2cm piece ginger, peeled and sliced

2 garlic cloves, peeled

¼ cup shredded coconut

peanut oil

100g snake beans, sliced

1 cup bean sprouts

1 lemon, cut into wedges

Method:

1 Using a mortar and pestle pound the chillis, ginger and garlic with a pinch of salt to a paste, add the coconut and pound to combine.

2 Heat oil in a wok over high heat, add the chilli paste and stir-fry for 1-2 minutes, add the beans and stir fry for 2-3 minutes until just tender, transfer mixture to a bowl. 3 Add bean sprouts to wok and squeeze over the lemon juice, stir-fry 30 seconds, return beans to the wok and toss quickly until well combined. Serve

Classic french strawberry tart

375g packet butter puff pastry (see note)

¼ cup shredded coconut

1 tbs caster sugar

1 egg yolk

1 tsp vanilla extract

125g strawberries, hulled, halved

Icing sugar, to serve

Method:

1 Preheat oven and flat baking tray to 200°C fan forced.

2 Cut pastry into two, 10cm x 20cm rectangles, place 1 rectangle onto a sheet baking paper.

3 Combine coconut, sugar, egg yolk and vanilla in a small bowl. Sprinkle coconut mixture over the rectangle on the paper, leaving a 2cm border around all four edges. Top with strawberries.

4 Leaving 2cm border around all edges of remaining pastry, make about 8 evenly spaced slits across width of one pastry half. Place over filling, pressing edges of pastry together. Carefully transfer tart onto preheated tray, and bake for about 10-15 minutes or until puffed and golden. Sliced and serve warm dusted with icing sugar.

*Note - we used careme pastry available from specialty food stores, frozen sheets are suitable substitute

Marshmallow shortcake with chocolate sauce

2 tbs plain flour

1/2 cup self raising flour

1/3 cup caster sugar

60g butter, chopped

raw sugar, for sprinkling

100g marshmallows

100ml cream

3 tbs cocoa powder

Method:

1 Preheat oven to 170°C fan forced. Line a baking tray with baking paper.

2 Place flours, sugar and butter in a food processor. Process until shortcake just comes together. Turn onto a lightly floured surface, knead until shortcake comes together. Shape into a ball. Press into a round about 2cm thick. Brush top with cold water. Sprinkle with sugar. Bake shortcake for 10 minutes or until light golden.

3 While shortcake still warm, top with half the marshmallows (pink ones) and put back into oven for 1-2 minutes or until marshmallows are lightly melted.

4 Meanwhile, combine remaining white marshmallows with cream and cocoa in a microwave-safe bowl, microwave on High/100% for 1-2 minutes, whisking every 30 seconds until melted and smooth

5 Drizzle the warm shortcake with chocolate sauce. Serve

Snickers bonbons with thickshake

1 sheet frozen puff pastry, thawed

2 snickers bars

1 tsp caster sugar

Vanilla thickshake

1¼ cups milk

½ cup greek yoghurt

6 scoop vanilla icecream

1 tsp vanilla extract

Method:

1 Preheat oven and flat baking tray to 200°C fan forced.

2 Cut pastry in half. Place 1 snicker along 1 edge of the pastry and roll over to enclose the snickers. Press the edges together. Trim excess pastry. Repeat with remaining snickers and pastry. Brush the top of the pastry with a little cold water and sprinkle with caster sugar.

3 Place a sheet of baking paper onto the hot tray and quickly top with snickers bon bons. Bake about 7-10 minutes or until pastry is golden and puffed. Allow to cool 5 minutes before eating.

4 Meanwhile, for the vanilla thickshake, combine milk, yoghurt, ice cream and vanilla in a blender and process until smooth. Pour into a tall chilled glass, and serve with snickers bon bons.

Espresso brandy log

300ml thickened cream

1 tsp instant coffee powder

2 tbs icing sugar

½ cup brandy

10 Anzac biscuits

Cocoa power, to serve

Method:

1 Place cream, coffee powder and sugar in a bowl and beat with an electric mixer until soft peaks form.

2 Place brandy in a small bowl. Dip one biscuit into the brandy; spread 1 side of biscuit with a dollop of the coffee cream. Stand upright on plate. Repeat with remaining biscuits, brandy and coffee cream, sandwiching together to form a log.

3 Spread remaining cream over log. Refrigerate for 1 hour if time permits, to allow biscuits to soften. Serve dusted with cocoa power.