Cooking with Karen
WITH KAREN Hearty chicken, lamb and beef recipes, plus a berry lovely loaf!
Hearty chicken, lamb and beef, plus a tempting sweet treat
Spice it up this winter with a curry you won’t forget in a hurry!
CHICKEN WITH POTATOES AND TARRAGON
Preparation time 20 mins Cooking time 1 hour Serves 4
Extra virgin olive oil, for frying 150g piece speck or pancetta,
cut into fat batons
8 chicken thigh chops, skin on Sea-salt flakes and freshly ground
black pepper, to season
8 small eschalots, peeled
and cut in half
6 cloves garlic, skin on, smashed 3 large Dutch cream potatoes,
peeled and cut in 2cm rounds 100ml sherry vinegar 500ml quality chicken stock 6 thyme sprigs
2 tarragon sprigs
2 fresh bay leaves
Leafy green salad, to serve
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put a wide, heavy-based ovenproof saucepan over medium heat (a French oven is ideal for this), add a splash of oil and half the speck, and fry for a couple of minutes.
STEP 2 Season chicken pieces on both sides really well then add half to the saucepan. Brown well all over and remove from pan along with speck. Repeat with remaining speck and chicken, remove and set aside.
STEP 3 Add a splash of oil to same pan and toss with eschalot and garlic, cook for about 4 minutes or until they start to brown. Remove and set aside with chicken. Add potatoes to pan and cook, stirring, until they start to brown, and season. Return chicken, speck and eschalot to pan. Add vinegar and stir, picking up any caramelisation off base of the pot with your wooden spoon. Simmer for 1 minute.
STEP 4 Add stock, thyme, tarragon and bay leaves and bring to a simmer. Cover with lid and cook in oven for 25 minutes. Remove pan carefully from oven and put back on stovetop over medium heat. Remove cooked chicken and simmer liquid. The potatoes will probably take a little longer than the chicken to cook, so just remove them from the pan once they are tender. Continue simmering liquid for 10-15 minutes until it’s reduced to a thickened, saucy consistency. Check seasoning and adjust if necessary.
STEP 5 Return everything to the pan to reheat, stir and serve with a simple leafy green salad.
PEAR AND BLACKBERRY HAZELNUT TUMBLE LOAF CAKE
Preparation time 15 mins Cooking time 1 hour plus 10 mins cooling
Serves 8 Cooking oil spray or melted
butter, to grease
200g plain flour
1 large pear, ripe, peeled,
200g brown sugar
2 tsp ginger powder
2 tsp baking powder
2 pinches salt
3 large free-range eggs
215g plain yoghurt
115g olive oil
1 tsp vanilla extract
Zest of half an orange
60g hazelnuts toasted, skin
removed, roughly chopped Icing sugar, to dust Crème fraîche, berries, to serve
STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Lightly grease a 23 x 13 x 6cm loaf tin with cooking spray, line base and sides with baking paper. Put 2 Tbsp of flour in a bowl, add pear and berries, toss until fruit is coated.
STEP 2 Put remaining flour in a large bowl and add sugar, ginger, baking powder and salt. Put eggs, yoghurt, oil, vanilla and zest together in a medium bowl and whisk until smooth. Pour wet mixture into dry ingredients and mix with a wooden spoon until you have a smooth batter. Fold in hazelnuts and fruit.
STEP 3 Pour batter into the prepared loaf tin and bake for 55 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cool in tin for 10 minutes, then turn cake out, dust with icing sugar and serve with crème fraîche and berries.
LAMB KOFTA WITH ROASTED EGGPLANT
Preparation time 20 mins plus 1 hour chilling Cooking time 1 hour Makes 20-24 kofta
1kg fine lamb mince, from
the shoulder if possible 8 sprigs parsley, finely
8 sprigs mint, finely chopped,
plus extra to garnish
1 white onion, grated finely 3 cloves garlic, minced
21/2 tsp ground cumin
21/2 tsp allspice
11/2 tsp ground cinnamon
1/2 tsp grated nutmeg
21/2 tsp sea-salt flakes
2 tsp black pepper
Olive oil, for frying
3 medium eggplants, scorched slightly over a flame if you like them a little smoky
1/2 cup plain yoghurt or feta curd Sumac, to garnish
Fresh mint, to serve
STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Put mince, herbs, onion, garlic, spices, salt and pepper in a large bowl. Use your hands to mix well. Put a frying pan over medium heat, then add a little oil.
STEP 2 Roll one small rissole and cook, then test for seasoning. Adjust accordingly. Shape remaining mixture into meatballs or torpedo-shaped patties, place on a tray and chill for 1 hour to firm up prior to cooking.
STEP 3 Meanwhile, put eggplant on a lined oven tray and roast for 45 minutes until soft, remove from oven and cover with foil to keep warm. Reduce oven temperature to I40°C fan-forced (160°C conventional). Preheat a large frying pan over medium heat. Brush each kofta with a little oil, then cook in pan in 2-3 batches for about 6 minutes each batch, turning as you go, until brown on all sides and cooked through. Transfer to a lined oven tray and keep warm in oven.
STEP 4 Slice cooked eggplant down the middle and plate up. Squeeze over lemon juice, season and dollop with plain yoghurt or feta curd. Finish with a sprinkle of sumac and drizzle with extra virgin olive oil. Serve warm kofta, garnished with fresh mint and eggplant on the side.
JAPANESESTYLE CURRY WITH BEEF AND DAIKON
Preparation time 10 mins Cooking time 1 hour and 20 mins Serves 4-6
50g dark chocolate, chopped 60g plain flour 2 Tbsp hot curry powder
11/2 Tbsp garam masala
1 heaped Tbsp brown sugar
2 tsp sea-salt flakes, plus
extra to season
1/2 tsp white pepper
40ml extra virgin olive oil 3 carrots, peeled, cut
into small chunks
11/2 brown onions, medium dice 4 cloves garlic, finely chopped 1 small daikon radish,
sliced into discs
800g scotch fillet steak,
diced into 4cm pieces
5cm piece ginger, peeled,
1.5L chicken stock
1 apple, peeled, grated
2 Tbsp mirin
2 green shallots, sliced finely
on an angle, to garnish Cooked short grain rice, to serve
STEP 1 Put butter and chocolate in a medium saucepan over medium heat. When butter has melted, add flour, curry powder, garam masala, sugar, salt and pepper. Cook 2-3 minutes, stirring until you have a thick, brown paste. Set aside.
STEP 2 Put oil in a large saucepan over medium heat. Add carrots, onion and garlic, and cook for a few minutes until softened. Add daikon and cook for 5 minutes. Mix in beef and ginger, season with salt and cook for 5 minutes. Add curry paste roux and stir to coat beef. Add stock and apple and bring to a simmer. Stir in mirin and cook gently for 1 hour.
STEP 3 Adjust seasoning if necessary, garnish with green shallots and serve with rice.
KAREN MARTINI Join me this month as I make flavour-filled winter warmers on BHG TV on Fridays at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. CHICKEN WITH POTATOES AND TARRAGON One-pot wonders are a winter favourite. And when you go from stove to oven and back, you make them oh-so succulent – like this delish dish. Recipe on page 98
PEAR AND BLACKBERRY HAZELNUT TUMBLE LOAF CAKE Give your usual banana bread a break and bake this fruity, nutty loaf instead. It’s brilliant for a weekend brunch. Recipe on page 98
LAMB KOFTA WITH ROASTED EGGPLANT The secret to kofta is the way you pummel the meat to get the right texture. Serve these little nuggets of tastiness with all you love – yoghurt, pita, salad and grains. Recipe on page 98
JAPANESE-STYLE CURRY WITH BEEF AND DAIKON Tweaks to the traditional make your meals more amazing – like the dark choc in this roux. Wow! Recipe on page 99