Smoked Fish and Corn Chowder

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Smoked Fish and Corn Chowder :

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 800g coliban potatoes, peeled, chopped
  • 5 cups chicken stock
  • 2 corn cobs, kernels removed
  • 1/2 cup thickened cream
  • 180g hot-smoked salmon fillet, flaked

Method

  • Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
  • Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
  • Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.

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White Peach & Amaretto Cheesecake

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White Peach & Amaretto Cheesecake​ :

Ingredients

  • 4 white peaches, halved, stoned
  • 110g (1/2 cup) caster sugar, plus extra, to dust
  • 60ml (1/4 cup) amaretto (see top tips)
  • 100g amaretti biscuits (see top tips)
  • 150g Arnott’s Marie biscuits
  • 150g unsalted butter
  • 250g firm ricotta (see top tips)
  • 250g (1 cup) mascarpone
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla bean paste (see top tips)
  • 3 eggs

Method

  • Step 1 – Roughly chop 2 peaches, then place in a saucepan with 2 tablespoons sugar, 1 tablespoon amaretto and a pinch of salt. Cook over medium heat for 8 minutes or until peaches are soft. Strain through a fine sieve into a bowl, reserving syrup. Transfer peaches to a second bowl and set aside to cool. Stir 1 tablespoon amaretto into syrup, then reserve syrup to serve.
  • Step 2 – Grease a 20cm springform cake pan, then line base and side with baking paper. Process all biscuits in a food processor to crumbs. Melt 125g butter, add to biscuit mixture, then stir to combine. Transfer mixture to prepared pan, then press over base and halfway up the side. Using a straight-edged glass, press side to form an even shell. Refrigerate for 30 minutes or until biscuit shell is firm.
  • Step 3 – Preheat oven to 170°C. Process ricotta, mascarpone, lemon zest, vanilla and remaining 75g (1/3 cup) sugar in a food processor until smooth. Add eggs, one at a time, processing until well combined after each addition. Add cooked peaches and remaining 1 tablespoon amaretto, and stir until combined.
  • Step 4 – Pour mixture into biscuit shell in pan. Bake for 1 hour 10 minutes or until edge is set and centre moves just slightly when pan is shaken. Turn oven off and leave cake in oven with the door held ajar with a wooden spoon for 2 hours or until cool enough to handle. Refrigerate for 3 hours or until firm.
  • Step 5 – To make caramelised peaches, cut remaining 2 peaches into wedges and dust with extra sugar. Melt remaining 25g butter in a frying pan over medium heat. Cook peaches for 2 minutes each side or until caramelised. Cool.
  • Step 6 – Top cake with caramelised peaches. Drizzle with reserved syrup to serve.

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Thai Chicken Lettuce Cups With Avocado & Lime

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Thai Chicken Lettuce Cups With Avocado & Lime :

Ingredients

  • 50g Chang’s rice vermicelli noodles
  • 1 1/2 teaspoons Coles brand cornflour
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 small (75g) carrot, peeled, cut into matchstick-size strips
  • 4 cm-piece (20g) fresh ginger, peeled, finely chopped
  • 3 cloves garlic, crushed
  • 1 (14g) fresh loose long red chilli, finely chopped
  • 400g Coles chicken mince
  • 1 1/2 tablespoons Coles brand oyster sauce
  • 1 1/2 tablespoons Maggi fish sauce
  • 40g fresh bean sprouts
  • 12 cos lettuce leaves (about 1/2 lettuce)
  • 1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
  • 1/2 lime, cut into 4 thin wedges

Method

  • Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
  • Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
  • Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.

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Coffee Meringue Kisses

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Coffee Meringue Kisses :

Ingredients

  • 1 egg white
  • 55g (1/4 cup) caster sugar
  • 2 teaspoons cocoa powder, sifted

Coffee cream

  • 50g unsalted butter, at room temperature
  • 45g (1/4 cup) icing sugar mixture
  • 1 tablespoon coffee liqueur (such as Kahlua)

Method

  • Step 1 – Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.
  • Step 2 – Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.
  • Step 3 – To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.
  • Step 4 – Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.

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Caponata With Pine Nuts

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Caponata With Pine Nuts :

Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 large eggplant, cut into 2cm cubes
  • 1 red capsicum, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 350ml Campbell’s Real Stock Vegetable
  • 1/4 cup (50g) salted capers, rinsed
  • 1/4 cup pitted green or kalamata olives
  • 1/4 cup (60ml) red wine vinegar or balsamic vinegar
  • 1/4 cup (40g) sultanas
  • 1 tablespoon grated orange zest
  • 1 teaspoon caster sugar or more to taste
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped basil leaves
  • 1/4 cup (40g) pine nuts, toasted
  • Chargrilled slices of bread, to serve

Method

  • Step 1 – Heat 2 tablespoons oil in a large frypan over medium-low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly. Add remaining oil and the eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.
  • Step 2 – Add the capsicum, tomatoes, garlic and stock and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
  • Step 3 – Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy.
  • Step 4 – Stir through the herbs and pine nuts and serve hot, warm or at room temperature with chargrilled bread.

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Maple Honey Mustard Glazed Ham

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Maple Honey Mustard Glazed Ham :

Ingredients

  • 100g (1/2 cup, firmly packed) brown sugar
  • 80ml (1/3 cup) maple syrup
  • 80ml (1/3 cup) honey
  • 1 tablespoon Dijon mustard
  • 1 (about 8kg) whole leg ham, on the bone
  • Whole cloves, to stud

Method

  • Step 1 – Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
  • Step 2 – Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
  • Step 3 – Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

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Veal Marsala With Rosemary And Garlic Ptatoes

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Veal Marsala With Rosemary And Garlic Ptatoes :

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 4 (160g each) veal cutlets
  • 2/3 cup marsala (see note)
  • 1/3 cup pouring cream
  • 1/2 small lemon, juiced
  • steamed green beans and baby carrots, to serve

Rosemary and garlic potatoes

  • 1.25kg desiree potatoes, unpeeled, cut into 2.5cm cubes
  • 1 1/2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 2 tablespoons rosemary leaves, finely chopped

Method

  • Step 1 – Make rosemary and garlic potatoes: Preheat oven to 220°C. Place potatoes in a large bowl. Drizzle with oil and season with salt and pepper. Toss to coat. Place potatoes, in a single layer, in a large roasting pan. Roast for 20 minutes. Sprinkle over garlic and rosemary. Toss gently to coat. Roast potatoes for a further 20 minutes or until crisp and tender.
  • Step 2 – Meanwhile, heat oil and butter in a large, heavy-based frying pan over medium heat until foaming. Season both sides cutlets with salt and pepper. Cook, in batches, for 3 minutes each side or until just cooked. Transfer to a plate and cover loosely with foil to keep warm.
  • Step 3 – Increase heat to high. Add marsala and cream to frying pan. Simmer for 8 to 10 minutes or until sauce reduces and thickens. Stir in 1 tablespoon lemon juice. Return veal and juices to pan. Turn to coat.
  • Step 4 – Place cutlets on serving plates and pour over sauce. Serve with rosemary and garlic potatoes, beans and carrots.

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