Tasty mid­dle-of-the day meals that will be­come house­hold favourites.

Sunday Star-Times - Sunday Magazine - - COOKING SPECIAL - Makes 6 serves / Takes 3½–4½ hours Makes 12 sub­stan­tial pies Takes 55 min­utes


This burger tastes as good as the pic­ture looks – slow-cooked chipo­tle beef, a zesty pineap­ple and cour­gette slaw, creamy mayo, soft brioche bun. En­joy as a burger or de­con­struct it if you pre­fer.

If you’re lucky, you’ll have plenty of left­over brisket from this recipe too, so whip up a de­li­cious mid­week meal or a tasty sand­wich the next day.

1kg beef brisket 200g chipo­tle sauce 1 onion, diced 4 cloves gar­lic, crushed 1 cup dark beer 1 cup beef stock 2 Tbsp Worces­ter­shire sauce 1 Tbsp brown sugar 1 tsp smoked pa­prika 1 tsp ground cin­na­mon 1 tsp ground cumin 2 cour­gettes, rib­boned 2 cups cab­bage, shred­ded

1 cup diced pineap­ple Small hand­ful co­rian­der leaves, roughly chopped 1 Tbsp jalapeño, diced ½ red chilli, finely diced 1 Tbsp lime juice 2 Tbsp olive oil, plus ex­tra for brush­ing buns 6 brioche burger buns ½ cup aïoli Pre­heat your oven to 160°C. If your brisket doesn’t eas­ily fit into your casse­role dish, cut it into smaller chunks. Add brisket, chipo­tle, onion, gar­lic, beer, beef stock, Worces­ter­shire sauce, sugar and spices to the dish – the meat should be just cov­ered in liq­uid. Cover with a tight-fit­ting lid and roast for 3–4 hours un­til the meat is ten­der and falls apart eas­ily with a fork. Check the meat ev­ery hour — if it starts to look dry, add some ex­tra beef stock or wa­ter.

Once cooked, re­move the beef and shred it us­ing 2 forks. Re­duce the re­main­ing cook­ing liq­uid by half. You may need to spoon resid­ual fat off the top of the liq­uid with a la­dle. Add the beef back to the re­duced sauce and toss to coat. Sea­son with salt and pep­per.

To make the slaw, com­bine the cour­gettes, cab­bage, pineap­ple, co­rian­der, jalapeño and chilli in a medium-sized bowl. Whisk to­gether lime juice and 1 ta­ble­spoon oil and driz­zle this over the slaw, toss­ing to com­bine. Sea­son with salt and pep­per.

Halve burger buns width­ways and brush lightly with re­main­ing olive oil. Place buns oil-side down in a dry fry­ing pan and toast lightly over a medium heat un­til slightly charred on the edges. Re­move from the pan.

Spread aïoli evenly across the burger-bun bot­toms and top with a gen­er­ous hand­ful of beef brisket. Add the pineap­ple slaw and the bun lid. Se­cure the burger with a skewer if needed.

Whether we serve them as bite-sized canapés or larger plated pies, these crispy tri­an­gles are al­ways a hit. The fill­ing is slightly sweet, es­pe­cially with the lit­tle pops of dried apri­cot, and the or­ange-scented yo­ghurt sauce helps to cut through the rich­ness of the lamb.


2 Tbsp olive oil ½ onion, finely diced 2 cloves gar­lic, crushed 200g lamb mince

2 Tbsp tomato paste 1 Tbsp brown sugar 1 tsp ground cumin 1 tsp ground co­rian­der ½ tsp ground cin­na­mon 1 tsp pa­prika ¼ cup dried apri­cots, chopped 12 sheets filo pas­try 60g butter, melted 2 Tbsp se­same seeds 1 Tbsp pine nuts, toasted Salt & pep­per


1 cup nat­u­ral yo­ghurt 1 or­ange, zest & juice Small hand­ful mint leaves, finely chopped Salt & pep­per

Pre­heat your oven to 180°C. Line an oven tray with bak­ing pa­per.

Heat oil in a small fry­ing pan over a medium heat. Add onion and a pinch of salt to the pan and cook for 3–4 min­utes un­til translu­cent, stir­ring oc­ca­sion­ally. Add gar­lic and cook for an­other 2 min­utes.

Add lamb, stir­ring it with a wooden spoon to break up the mince. Cook for 3–4 min­utes or un­til well browned. Sea­son with salt and pep­per. Add tomato paste, brown sugar, cumin, co­rian­der, cin­na­mon, pa­prika and dried apri­cots. Cook for 2–3 min­utes, un­til fra­grant and golden. Re­move from the heat and al­low to cool.

Brush 1 sheet of filo pas­try gen­er­ously with butter and place an­other sheet di­rectly on top. Cut in half.

Add a ta­ble­spoon of mix­ture to one cor­ner, fold it on a di­ag­o­nal to cover the mix­ture, then con­tinue fold­ing the filo pas­try in a tri­an­gle fash­ion un­til the fill­ing is fully en­cased. Re­peat with the sec­ond filo rec­tan­gle. Brush tops with butter and sprin­kle with se­same seeds. Place pies seam-side down on a bak­ing tray.

Re­peat un­til all of the mix­ture has been used. Bake pies for 15–20 min­utes, un­til golden-brown and crispy.

To make the or­ange yo­ghurt, com­bine all in­gre­di­ents in a small bowl and mix to com­bine. Sea­son with salt and pep­per. Serve hand pies with a sprin­kling of toasted pine nuts and a driz­zle of or­ange yo­ghurt, plus ex­tra for dip­ping.


The beauty of this belly-warm­ing soup is that ev­ery­thing is done in the oven – no stir­ring re­quired. Roast­ing in­ten­si­fies the mush­roomi­ness and also gives you the chance to add even more flavours – think gar­lic, fen­nel and thyme. You can fin­ish this soup with co­conut cream to keep it dairy-free. 800g Por­to­bello mush­rooms, washed & ends trimmed 10 cloves gar­lic, un­peeled 1 onion, peeled & roughly cut into wedges 6 sprigs fresh thyme 1–2 sprigs fresh rose­mary, leaves only 1 tsp fen­nel seeds 4 Tbsp olive oil 2 Tbsp bal­samic vine­gar 2 cups veg­etable stock 1 cup cream 1 lemon, zest & juice Parme­san, to serve Salt & pep­per

Pre­heat your oven to 180°C. Line an oven tray with bak­ing pa­per.

Ar­range mush­rooms, bot­tom sides fac­ing up, on the tray, along with gar­lic, onion, thyme, rose­mary and fen­nel seeds. Driz­zle with oil and vine­gar and sea­son gen­er­ously with salt and pep­per. Bake for 25–30 min­utes, toss­ing sev­eral times dur­ing cook­ing, un­til mush­rooms are ten­der. Re­move from the oven and al­low to cool slightly.

Re­move thyme stems and squeeze the roasted gar­lic out of its skin. Add the en­tire tray of mush­rooms, onions, gar­lic and herbs to the bowl of your food processor, in­clud­ing all of the juices. Add veg­etable stock and blitz un­til smooth. Add cream, lemon zest and juice and blend un­til com­bined. Taste and ad­just sea­son­ings if nec­es­sary.

Serve hot with an ex­tra driz­zle of cream, some shaved Parme­san and a driz­zle of goodqual­ity, ex­tra-vir­gin olive oil.

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