Culinary in Bloom

1 Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally for 5 minutes or until soft. Add tomato paste and cook for 2 minutes.

2 Increase heat to high, add mince and cook, for 5-10 minutes, stirring often or until browned. Add wine, tomatoes and bay leaf and bring to the boil. Reduce heat to medium-low, stir in sugar, oregano and season with salt and pepper. Simmer, uncovered, for 30-40 minutes or until thickened, but still quite saucy. Remove the bay leaf.

3 Preheat oven to 200°C fan forced. Meanwhile, cook macaroni in a large saucepan of boiling, salted water following packet directions until al dente.

4 Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat, add milk stirring constantly until smooth. Return pan to heat and cook, stirring constantly, until sauce comes to the boil. Drain the macaroni and return to the warm pan. Stir in the sauce, half the mozzarella.

5 Spoon Bolognese into a lightly-greased, six, 2 cup capacity ovenproof ramekins or a12-cup capacity baking dish. Spoon over the macaroni mixture, top with remaining cheese and bake for 15-20 minutes or until cheese is melted and sauce bubbling at edges.

Lamb pot roast

Serves 4

1.5kg easy carve leg of lamb

1 Tbsp olive oil

2 Tbsp butter

2 small brown onions, halved, sliced

3 garlic cloves, crushed

1 carrot, peeled, diced

1 celery stick, diced

3/4 cup dry red wine

½ cup beef stock

3 sprigs fresh rosemary

400g chat potatoes, halved if large

Sautéd silverbeet, to serve, optional

1 Preheat oven 130°C fan forced/140°C conventional. Season lamb well with salt and pepper. Heat a large heavy-based, casserole dish suitable for both stove top and the oven over medium-high heat until hot. Add oil and lamb and cook 10 minutes, turning to brown all sides. Remove the lamb to a plate.

2 Reduce heat to medium, add butter, onions, carrot and celery. Cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Add the red wine and beef stock bring to the boil. Poke in the rosemary and place lamb ontop of the vegetables.

3 Cover casserole dish with a tight fitting lid and transfer the pot roast to the oven. Cook for 1 hour, turn the lamb and cook a further 1 hour. As you turn lamb, also check the level of liquid. If lamb or vegetables are beginning to stick, add 2-3 tablespoons water to the dish.

4 Remove the pot roast from the oven, carefully turn the lamb again and add the potatoes. Cover and return to the oven for a further 1-11/2 hours or until potatoes are tender. Allow lamb to stand for 15 minutes before carving. Place the lamb onto serving plates, spoon over the vegetables and pan juices and serve with sauted silverbeet if desired.

Cooks tip If pan juices are too thin, transfer lamb to a warm plate, cover and keep warm. Return the casserole dish to stovetop and boil, uncovered over high heat for 10-15 minutes, stirring occasionally to prevent vegetables sticking or until sauce thickens to your liking.

Chilli con carne

Serve 4

1kg piece gravy beef

2 Tbsp olive oil

2 brown onions, finely chopped

2 garlic cloves, finely chopped

2 tsp ground cumin

1-2 tsp dried chilli flakes

1 cinnamon stick

800g can diced tomatoes

11/2 cups beef stock

400g can red kidney beans, drained, rinsed well

mashed avocado, sour cream and warmed flour tortillas, to serve

1 Cut the beef into large pieces about 10cm square. Heat a large saucepan over medium-high heat until hot. Add 1 tbsp oil and half the beef, cook for 4-5 minutes, turning until browned all over. Remove beef to a plate. Repeat with remaining oil and beef.

2 Reduce heat to medium, add onions and garlic and cook, stirring, for 5 minutes until softened. Add the cumin, chilli and cinnamon stick, cook stirring for 30 seconds. Return the beef and any pan juices to the pan with the tomatoes and stock. Bring to the boil. Reduce heat to low. Cover with a tight fitting lid and cook for 2 hours, checking every 30 minutes to make sure beef is not sticking to pan.

3 Transfer the beef to a plate and shred with 2 forks. Bring the tomato mixture to the boil. Boil gently, uncovered, for 10 minutes until sauce reduces slightly.

4 Remove the cinnamon stick. Add the shredded beef, kidney beans and season with salt and pepper, heat 5 minutes or until warmed through . Serve with avocado, sour cream and warmed flour tortillas.

Parmesan roasted fennel & pears

Serves 4

2 large fennel bulbs, trimmed (see cooks tip)

2 beurr bosc pears, cut into wedges, cored

2 small red onions, cut into wedges

Finely grated rind & juice 1 lemon

2 Tbsp olive oil

Salt & freshly ground black pepper

50g parmesan, finely grated

1 Preheat the oven to 200°C fan forced. Cut each fennel bulb into quarters then each quarter in half again. Bring a large saucepan of salted water to the boil. Add fennel and cook 5 minutes. Drain well.

2 Arrange the fennel, pear and onions in lightly greased roasting pan. Sprinkle with lemon rind. Drizzle over the lemon juice and olive oil. Season with salt and pepper and toss gently to coat.

3 Roast for 15 minutes or until the vegetables are tender. Sprinkle over the parmesan and return to the oven for 5-10 minutes until parmesan starts to colour. Serve.

This dish teams well with pork, chicken or fish.

Cooks tip – if you can get baby fennel bulbs, use 4 for this recipe and cut into quarters.

Spiced roast carrots

Serves 4

2 bunches baby carrots, trimmed, scrubbed

2 tsp ground cumin

2 tsp ground coriander

½ tsp sweet paprika

2 tsp brown sugar

2 Tbsp extra virgin olive oil

Juice 1 orange

2 Tbsp currants

Sea salt and freshly ground black pepper

1 Preheat oven 220°C fan forced. Arrange carrots in a lightly greased roasting pan.

2 Combine cumin, coriander, paprika, sugar and oil in a jug, stir until dissolved. Add half the orange juice and stir to combine. Pour the dressing over the carrots and turn to coat. Roast for 15 minutes turning once.

3 Meanwhile, heat the remaining orange juice in a small saucepan over high heat. Remove from heat and add currants and toss to coat. Spoon the currants and any remaining juice over the carrots and roast a further 5-10 minutes until carrots are tender.

4 Remove from oven, season with salt and pepper and serve.

Cooks tip you can replace the baby carrots with 4 medium carrots, but they are best peeled then cut into thick matchsticks.

This dish teams well with lamb, chicken or fish .

Cheesy potato bake

Serves 6 as side dish

1kg lady crystl or desiree potatoes, scrubbed, roughly chopped

50g butter, chopped

1 brown onion, finely chopped

200g rindless bacon or pancetta, chopped

2 garlic cloves, crushed

2 tsp thyme leaves

1/2 cup chicken stock

200ml thickened cream

200g gruyere cheese, grated

Salt & freshly ground black pepper

1 Preheat the oven to 200°C fan forced. Lightly greased 5cm deep, 17cm x 27cm (base) baking dish.

2 Place the potatoes into a large saucepan and cover with cold water. Bring to the boil over high heat. Remove from the heat and drain well.

3 Melt the butter in a deep, large frying pan over medium heat. Add the onion and bacon cook, stirring occasionally, for 5 minutes or until onion is soft. Add the garlic and thyme, cook for 2 minutes. Add the potatoes and toss to coat in the onion and bacon mixture. Stir in the stock, cream, half the cheese and season with salt and pepper.

4 Transfer the mixture to the baking dish. Cover with foil and bake for 20 minutes. Remove the foil, sprinkle over the remaining cheese and bake, uncovered for a further 15-20 minutes or until golden. Serve.

Mashed potato

Serves 4 as side

1kg lady crystl, sebago or pontiac potatoes, unpeeled

60g butter, chopped

200ml hot milk or pouring cream (see cooks tip)

Sea salt and freshly ground black pepper

1 Place the whole potatoes in a large saucepan, cover with cold water, cover with a lid and bring to the boil over high heat. Remove the lid, reduce heat to medium-high and boil, uncovered, for 30 minutes or until the potatoes are tender when tested with a skewer.

2 Use a slotted spoon to transfer the potatoes to a colander. Set aside for 10 minutes or until cool enough to handle. Use a small sharp knife to peel and discard the skins.

3 Drain the water from the pan and return the potatoes to the dry hot saucepan. Shake the saucepan over low heat for 1-2 minutes to remove any remaining moisture from the potatoes.

4 Use a potato masher to mash the potatoes. Add the butter and milk or cream and stir with a wooden spoon until smooth. Season with salt and pepper. Serve.

Shortcut Replace steps 1 & 2 above with the following if you are in a hurry. Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.

Tip To heat milk, pour into a microwave-safe jug or cup. Heat, uncovered, for 1-2 minutes on HIGH power or until hot.

Variations

Parmesan mash- add 50g finely grated parmesan cheese with the butter and milk in step 4.

Olive oil mash- replace the butter with 1/3 cup olive oil.

Steamed golden syrup pudding

Serves 6

Melted butter, for greasing

1/2 cup golden syrup + extra for drizzling

125g butter, softened

2/3 cup caster sugar

1 tsp vanilla extract

2 eggs, at room temperature

1 1/2 cups self-raising flour

¼ cup milk

Cream, ice-cream or vanilla custard, to serve

1 Grease a six, 3/4-cup capacity ovenproof ramekins, moulds or cups. Pour 1 tablespoon of golden syrup into the base of each mould.

2 Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add the eggs 1 at a time, beating after each addition, until well combined (mixture may curdle). Sift the flour over the butter mixture and gently fold in until almost combined. Add milk and stir until just combined.

3 Spoon pudding mixture over the golden syrup so moulds are two-thirds full. Place the puddings into a deep roasting pan. Pour enough boiling water into the roasting pan so it comes halfway up side of the moulds. Place a round of baking paper over the top of each pudding and secure with string. The cover the roasting pan tightly with foil .

4 Place pan into the oven and cook 35-40 minutes or until puddings are lightly golden on top and cooked when tested with a skewer.

5 Allow to stand 5 minutes in the water bath then carefully remove foil and paper. Turn onto serving plates, drizzle with extra golden syrup and serve with cream, ice-cream or custard.

Queen of puddings

Serves 6

300g purchased Madeira cake, cut into 3cm pieces

3 egg yolks

1/3 cup caster sugar

1 tsp vanilla extract

11/2 Tbsp plain flour

2 cups milk

3/4 cup raspberry jam

3 egg whites

½ cup extra caster sugar

1 Preheat oven 180C fan forced. Press cake into base of 8-cup capacity ovenproof dish and set aside.

2 Whisk egg yolks, caster sugar and vanilla is a bowl until pale and creamy. Stir in the flour. Add the milk and whisk until smooth. Pour the custard into a saucepan and cook, stirring constantly over medium-low heat for 10 minutes until custard thickens. Pour the warm custard over the cake. Place onto a tray and bake for 15 minutes. Reduce oven 160C fan forced.

3 Warm the jam in a saucepan. Carefully spoon the warm jam over the warm custard.

4 Using electric mixer, beat eggwhites until soft peaks form, then slowly add extra caster sugar, 1 tablespoon at a time until meringue is thick and glossy. Spoon meringue over the jam then bake for a further 15 minutes or until meringue is light golden. Serve warm.

Creamy rice pudding with poached fruits

Serves 6-8

Melted butter, for greasing

½ cup short-grain rice

1/3 cup caster sugar

3 cups milk

300ml pouring cream

1 tsp vanilla extract

1 Tbsp butter, softened

Freshly grated nutmeg, to serve

Poached fruits

500g packet frozen forrest fruits (creative gourmet brand)

2 Tbsp white sugar

1 Preheat oven 140C fan forced/150C conventional. Lightly grease a deep, 7 cup capacity ovenproof dish with melted butter.

2 Combine the rice, sugar, milk, cream, vanilla and butter in the ovenproof dish, stir to combine. Place into the oven and bake for 11/2 hours, stirring every 30 minutes. Cook a further 30-45 minutes without stirring, so a light golden skin forms on top.

3 Meanwhile, place the frozen fruit into a non-stick frying pan over medium-high heat. Sprinkle over the sugar. Cook for 5-8 minutes, gently shaking the pan until fruit is warm and syrup starts to form. Remove from heat and set aside.

4 Grate a little fresh nutmeg over the warm pudding. Spoon into bowls, ladle over the fruit and syrup and serve.

Date & walnut slice

Makes 18

400g pitted dates

¼ cup brown sugar

1 tsp ground cinnamon

1 cup walnuts

Icing sugar, to serve

Shortbread

250g butter, softened

3/4 cup caster sugar

1 tsp vanilla extract

2 cups plain flour , sifted

1 Preheat oven to 160°C fan forced /170°C no fan. Line base and sides of a 16 x 26cm (base) slab pan with baking paper, allowing an overhang along both long edges. 2 For the shortbread, combine the butter, sugar and vanilla in a food processor, process until pale and creamy. Add the flour and pulse until shortbread starts to come together. Transfer to a lightly floured bench and bring mixture together to form a ball. Cut in half and press one half mixture into base of the prepared pan.

3 Place the dates in a heatproof bowl, cover with boiling water and stand 5 minutes. Drain well and allow to cool. Place dates, brown sugar and cinnamon in clean food processor. Pulse until well combined. Add the walnuts and pulse until nuts are chopped. Spread mixture over base.

4 Roll out remaining shortbread mixture until large enough to cover filling. Place over filling, pressing together if it breaks. Bake for 25-30 minutes or until golden. Stand in pan for 1 hour to cool completely.

5 Cut into pieces, dust with icing sugar. Serve.

COOKING TIPS

Egg tips...

1 Eggs are best stored in their carton in the fridge, with the pointed end down as this helps keep the yolk centered and prevents damage to the air cell at the other end.

2 Store unbroken egg yolks in a cup, covered with a little cold water for up to 3 days in the fridge.

3 Store eggwhites in an airtight container in the fridge for up to 1 week. Alternately egg whites can be frozen for up to 6 months. Thaw in the fridge before using. 1 eggwhite is approximately 11/2 tablespoons or 30ml.

4 To test if an egg is fresh, place in a deep bowl of cold water. If fresh it will almost always lie on the bottom, a stale egg will float blunt end up. A thin, weak shell or shell with a hairline fracture will also float, discard floating eggs just to be safe.

Melting chocolate in the microwave...

1 When melting chocolate in the microwave always break or chop it into even size pieces so the chocolate will melt evenly.

2 Use a clean, dry, heatproof, microwave-safe bowl (like Pyrex) not plastic, as plastic can retain moisture that will cause the chocolate to ‘sieze’.

3 Stir every 30 to 60 seconds as chocolate holds its shape in the microwave so may look like it has not melted but actually has.

4 Always use a metal spoon to stir, wooden spoons retain moisture after they are washed and can cause the chocolate to sieze.

5 Melt chocolate uncovered.

6 When melting chocolate on its own, good-quality chocolate should be melted in 1 minute bursts on Medium/50% power, stirring every after every minute, whilst compound chocolate can be melted on High/100% power, stirring every 30 seconds.

7 When melting chocolate with butter, cream or a liquid like coffee a Medium-high/70% power should be used.

Choosing the correct pasta shapes...

For bakes use thicker pasta shapes such as penne, tortiglioni, lasagne and cannelloni as these shapes will withstand additional cooking in the oven without breaking down.

Pasta shapes with grooves or twists such as shells, penne or twists are great for chunky meat and vegetable sauces as the grooves allow the sauce to fill the pasta.

Use small shaped pasta with grooves such as bow ties (farfalle) small twists (fusille) or small shells for warm or cold salads as the will combine more easily with other ingredients the same size.

Long shaped pasta like spaghetti, bavette or fettuccine go well with smooth cream sauces or oil based sauces like pesto. Their light density also complements seafood & tomato based sauces.