basics to brilliance
Several beautiful dishes based on the basic recipes for everything from brisket to meringues: Donna Hay's new book has everything you need to know about everything you want to cook.
SLOW-COOKED BEEF BRISKET SERVES 4–6
• 2 tablespoons extra virgin olive
oil • 1,5kg beef brisket*, trimmed and
cut into 4 pieces (see notes) • 1 onion, finely chopped • 3 cloves garlic, thinly sliced • 1 cup (250ml) red wine • 2 cups (500ml) beef stock • 2 cups (500ml) water • 3 cups (750ml) tomato purée
(passata) • 6 bay leaves • sea salt and cracked black
pepper
STEP 1 Preheat oven to 180°C (350°F).
STEP 2 Heat half the oil in a large ovenproof, heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
STEP 3 Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
STEP 4 Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, purée, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
STEP 5 Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
STEP 6 Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.
SIMPLE BEEF AND RICOTTA LASAGNE SERVES 8
• 3½ cups (350g) grated
mozzarella • 1¼ cups (100g) finely grated
Parmesan • 4 cups (960g) fresh ricotta • ¾ cup (180ml) milk • 450g fresh lasagne sheets • 1 x quantity slow-cooked beef brisket (see recipe, left), heated through • 2 tablespoons extra virgin olive
oil • baby basil leaves, to serve
STEP 1 Preheat oven to 180°C (350°F). Place the mozzarella, 1 cup (80g) of the Parmesan, the ricotta and milk in a large bowl and mix to combine. Set aside.
STEP 2 Line the base of a lightly greased 20cm x 30cm ovenproof dish with a layer of lasagne sheets, trimming to fit. Top with onethird of the beef and a second layer of lasagne sheets. Top with onethird of the cheese mixture. Repeat the layering twice more using the remaining lasagne sheets, beef and cheese mixture.
STEP 3 Sprinkle the top layer of cheese mixture with the remaining parmesan and drizzle with the oil.
STEP 4 Place the dish on an oven tray and bake for 35–40 minutes or until golden brown and cooked through. Top with basil leaves to serve.
BUTTERMILK FRIED CHICKEN SERVES 4–6
• 2 tablespoons sweet paprika
• 1 tablespoon fennel seeds, crushed
• 8 x 125g chicken thigh fillets trimmed
• 2 cups (500ml) buttermilk
• vegetable oil, for deep-frying
• 2 cups (300g) plain (all-purpose) flour
• 1 tablespoon baking powder
• 2 teaspoons sea salt flakes, plus extra to serve
• ½ tsp cracked black pepper
STEP 1 Place the paprika and fennel seeds in a large bowl and mix to combine. Add the chicken and toss to coat. Add the buttermilk, mix to combine and refrigerate for 30 minutes.
STEP 2 Fill a large saucepan twothirds full with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer.
STEP 3 While the oil is heating, place the flour, baking powder, salt and pepper on a large tray and toss to combine.
STEP 4 Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Place on the tray with the flour mixture and toss to coat evenly.
STEP 5 Deep-fry the chicken in batches for 5–6 minutes or until crisp, golden and cooked through. Drain on paper towel and keep warm. Sprinkle with extra salt to serve.
CRISPY CHICKEN BURGERS MAKES 8
• ½ cup (150g) aioli
• 1 x quantity buttermilk fried
chicken (see recipe, left), sliced
• 16 baby cos (romaine) or butter lettuce leaves
• 2 green tomatoes, sliced
• 4 dill pickles, sliced
• Tabasco Green Pepper Sauce to serve
• 8 burger buns, halved and toasted
Divide the aioli, chicken, lettuce, tomato, pickles and Tabasco between the bun bases. Sandwich with the tops of the buns to serve.
You can also combine the flour mixture in a large zip-lock plastic bag. Seal and shake to coat the chicken. To keep the chicken warm before serving, place it on a baking tray in an oven preheated to 140°C (275°F).