Cook­ing with Karen

WITH KAREN Hearty chicken, lamb and beef recipes, plus a berry lovely loaf!

Better Homes and Gardens (Australia) - - September Contents -

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,

cored, chopped

150g black­ber­ries

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

chopped

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 lemon

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

80g but­ter

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,

finely diced

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

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