FRESH TAKES ON THE CLASSICS NEVER GO OUT OF FASHION. @chefbennett23 @Vuebennett
½ cup (75g) whole- egg mayonnaise 1 tsp ground chipotle 4 tbs piccalilli pickle 500g macaroni 4 fresh chorizos, casings removed
cup (80ml) extra virgin olive oil, plus extra to serve 1 red capsicum, seeds removed, 4 celery stalks, thinly sliced Finely grated zest and juice of 2 oranges 1 bunch heirloom radishes (substitute red radishes), trimmed, very thinly sliced (we used a mandolin) Finely chopped chives and snowpea tendrils (substitute baby rocket), to serve
2 garlic heads ½ cup (150g) Kewpie mayonnaise Finely grated zest and juice of 2 lemons cup (165ml) extra virgin olive oil 4 eggs, at room temperature 8 rashers thinly sliced streaky bacon 1 baby cos lettuce, quartered lengthways 1 avocado, cut into wedges 1 large tomato, cut into wedges Mint and sourdough toast, to serve Preheat the oven to 220°C. To make roast garlic mayonnaise, wrap garlic in foil and roast for 30 minutes or until tender. Unwrap, blender, add mayonnaise, whiz until smooth, place in a bowl, cover and chill. Reduce oven to 100°C. To make lemon vinaigrette, shake lemon zest and juice and ½ cup (125ml) oil in a screw-top jar until well combined. Carefully lower eggs into a saucepan of boiling water and cook for 6½ minutes for soft-boiled or until cooked to your liking. Immediately transfer eggs to a bowl of iced water, stand for 5 minutes to cool, then peel. Fry bacon in a non-stick frying pan over medium-high heat for 2-3 minutes each side until crisp. Keep warm in the oven. Wipe out pan, add remaining oil, add chicken and cook over medium-high heat for 4 minutes each side or until cooked through. Slice. Arrange chicken, bacon, halved eggs, lettuce, avocado and tomato separately on a platter. Drizzle with vinaigrette and scatter with mint and freshly ground black pepper. Serve with sourdough and mayonnaise. 12 uncooked king prawns, peeled with heads and tails left intact, deveined 1 tbs tandoori paste 100ml extra virgin olive oil, plus extra to serve 1 bunch kale, stems removed, leaves torn 4 eggs, at room temperature 8 thin slices prosciutto ½ baguette, thinly sliced 12 Brussels sprouts, thinly sliced (we used a mandolin) 1 baby cos lettuce, halved lengthways Mung bean sprouts, to serve Caesar dressing 2 egg yolks (freshest eggs possible) 1 tsp each Dijon mustard and horseradish cream 3 anchovy fillets in oil, drained, chopped 1 tsp white wine vinegar 50g grated parmesan, plus extra to serve 1 tbs Worcestershire sauce Juice of ½ lemon ½ cup (125ml) grapeseed oil In a bowl, combine prawns, tandoori paste and 1 tbs olive oil. Cover and chill. For the dressing, blitz all ingredients except oil in a food processor until well combined. With the motor running, slowly add oil until well combined. Place in a bowl, cover and chill. Preheat oven to 180°C. Grease a large baking tray and line with baking paper. To make kale chips, rub half the kale with 1 tbs olive oil, spread evenly on prepared tray and bake for 12 minutes or until crisp. Carefully lower eggs into a saucepan of boiling water and cook for 6½ minutes for soft-boiled, or until cooked to your liking. Immediately transfer eggs to a bowl of iced water, stand for 5 minutes, then peel. Heat oven grill to high. Place prosciutto on a baking tray and grill for 3 minutes or until golden. Keep warm. Brush baguette slices on each side with 2 tbs oil, spread on baking tray and grill for 2 minutes each side or until golden, then place on a plate. Spread prawns on baking tray and grill, turning halfway, for 8 minutes or until just cooked through. Keep warm. In a bowl, rub remaining kale in remaining oil until dark green. Arrange prawns, prosciutto, baguette, all kale, halved eggs, Brussels sprouts and cos on a platter. Drizzle with a little dressing and extra oil, top with bean sprouts and extra parmesan, season and serve with remaining dressing.
1 chicken stock cube 6 medium cos lettuce leaves, blanched, refreshed 2 eggs (use freshest eggs possible) Juice of 1 lemon, plus wedges to serve 220ml olive oil pin-boned 1 red onion, very thinly sliced (we used a mandolin) 1 celery heart, larger stalks sliced 5mm thick, small stalks left whole, inner celery leaves reserved 2 green apples, very thinly sliced (we used a mandolin) 1 witlof, leaves separated Halved pickled cocktail onions, roasted chopped walnuts and shaved cheddar, to serve To make the dressing, dissolve stock cube in 50ml boiling water in a bowl, then transfer to a food processor, add blanched lettuce, eggs and lemon juice and whiz until combined. With the motor running, slowly add 200ml oil in a thin steady stream until all combined. Heat a chargrill pan or barbecue to high. oil and grill for a minute each side for rare or until cooked to your liking (line the grill celery leaves, apple and witlof among serving plates. Scatter with cocktail onions, walnuts and cheese, season with freshly ground black pepper, and drizzle with dressing. Serve with lemon wedges. 1kg boneless pork belly (skin on), skin scored at 1.5cm intervals 2 corn cobs, silks removed 400g can kidney beans, rinsed, drained chopped Mint leaves, basil leaves and betel leaves (substitute cos lettuce), to serve Maple & paprika dressing ¼ cup (60ml) maple syrup Juice of 1 lime, plus wedges to serve 1 tsp smoked paprika 1 tbs each sherry vinegar and extra virgin olive oil Preheat oven to 220°C.bring the pork to room temperature, pat dry with paper Roast for 50 minutes or until skin begins to crisp. Reduce oven to 180°C and roast pork for 30 minutes to cook through. Cool, then chop. Meanwhile, cook corn in a saucepan of boiling salted water for 5 minutes or until kernels are tender. Drain, cool slightly, then cut kernels from cobs. For the dressing, whisk all ingredients in a bowl until well combined. Arrange pork, corn, tomato, kidney beans, onion, capsicum and lettuce separately on a large serving platter and scatter with mint and basil. Serve with betel leaves, lime wedges and dressing.