LIFE OF PIE
DOESN’T EVERYTHING TASTE BETTER WRAPPED IN PASTRY? CELEBRATE AUTUMN WEATHER WITH THESE CRUNCHY, GOLDEN BEAUTIES
MOROCCAN CHICKEN PIE SERVES 6. PREP 90 MINS. COOK 60 MINS INGREDIENTS
• 2 tbs extra virgin olive oil
• 1kg skinless, boneless chicken thigh fillets
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 5cm piece (25g) ginger, peeled, finely grated
• 1 tbs ras el hanout
• 1 tsp ground turmeric
• ¼ tsp saffron threads
• ½ cup (80g) blanched almonds, finely chopped
• 4 eggs, lightly beaten
• 1 tbs icing sugar mixture
• 1 bunch flat-leaf parsley, leaves picked, chopped, plus extra to serve
• 1 bunch coriander, leaves picked, chopped
• Finely grated zest & juice of 1 lemon
• 100g unsalted butter, melted
• 10 sheets fresh filo pastry
• ½ tsp black sesame seeds SWEET AND SOUR CURRANTS
• 1 tbs extra virgin olive oil
• 1 small onion, thinly sliced
• 2 tbs brown sugar
• ¼ cup (35g) currants
• ½ cup (125ml) red wine vinegar
METHOD
1 Heat the oil in a large heavy-based saucepan with a lid over mediumhigh heat. In batches, cook the chicken for 3-4 minutes on each side until browned. Remove from the pan and set aside.
2 Reduce heat to medium-low and add the onion, garlic, ginger, ras el hanout and turmeric, and cook for 5-7 minutes until the onion has softened. Return chicken to the pan with 2 cups (500ml) of water. Add saffron threads and season with salt and pepper. Cover with the lid and simmer for 15 minutes or until the chicken is cooked through.
3 Meanwhile, place almonds in bowl of a small food processor and whiz until finely chopped. Set aside.
4 Remove the chicken from the pan and set aside to cool. Increase the heat to high and cook the stock for 15 minutes or until reduced by more than half and thickened. Remove from the heat and slowly pour in the eggs, stirring the whole time. Return to a low heat and cook for 2-3 minutes until the mixture resembles soft scrambled eggs. Remove from the heat and transfer mixture to a large bowl. Shred the chicken and add to the egg mixture with the almond, icing sugar, herbs, lemon zest and juice. Season with salt and pepper and set aside to cool completely.
5 Preheat the oven to 180°C. Butter a 20cm springform cake pan. Brush 1 sheet of pastry and lay vertically in the pan, allowing the excess to hang over the edges. Butter another sheet and lay it over the first sheet horizontally, in a cross pattern, carefully pushing into the pan.
6 Repeat with 8 remaining sheets. Add filling, smoothing over the top. Fold overhanging pastry in to enclose filling. Brush the top with the remaining butter and sprinkle with sesame seeds. Bake for 60 minutes or until the pastry is golden.
7 Meanwhile, for the sweet and sour currants, heat the oil in a small saucepan over medium-low heat, add the onion and cook for 15 minutes or until softened and starting to caramelise. Add the sugar and cook for a further minute. Add the currants and vinegar and simmer for 4-5 minutes until thickened slightly.
8 Scatter pie with extra parsley and serve with sweet and sour currants alongside.
In a country where you can see kangaroos kicking back on the beach, koalas snoozing in trees and spot whales frolicking in the sea from several coastal locations, we are spoiled for ways to have a wildlife close encounter. Taking a tour with a guide is one way to experience Australia’s unique wildlife. But it’s not the only way.
Savvy tip 1
The best thing about our native wildlife is that it’s everywhere, and spotting it is free. Watch kangaroos at Lucky Bay in Western Australia or Pebbly Beach on the NSW South Coast; take a selfie with a quokka on Rottnest Island; spot koalas on Magnetic Island; see dingoes on Fraser Island and catch a glimpse of platypus on Broken River west of Mackay.
Savvy tip 2
Buy an annual pass to one of Australia’s fabulous zoos. For instance, with every $99 adult Zoo Friends pass for entry to Taronga Zoo and Western Plains Zoo Dubbo you get two free kids’ passes, which means you’ll make the money back in less than three visits. Plus, you also get entry to zoos in Adelaide, Melbourne and Perth.
Savvy tip 3
To save on an organised trip with wildlife experiences, choose a larger group tour over private. “The simple maths is, the lower the number of travellers, the more it will cost you,” says TripADeal’s Andy Bennett. “Travelling on a group tour rather than a private one means your costs reduce, but you still get a high-quality experience.”
Savvy tip 4
Do your research first, says Janine Duffy, co-owner of Echidna Walkabout Nature Tours. “The best experiences aren’t always easy to find,” she says. “Join social media groups and search local tourism networks.”
Savvy tip 5
Look out for festivals with a wildlife theme, Duffy says. “There are usually really good deals on shared activities, often with top guides and local experts.” Echidna, for example, has a birding long weekend at
Mallacoota, East Gippsland, from March 5-9. Further afield, the NT hosts Kakadu Bird Week from September 25.