Sixpenny’s Mushroom Lasagne

Serves: 8 – 10

Sixpenny is a Sydney institution – 3 hats no less – and their head chef Dan Puskas is clearly a genius.

We have only eaten there once, though it was an entirely memorable and particularly impressive meal.

So when the head of Sixpenny puts out a lasagne recipe and it is based on mushrooms with a celeriac thrown in, time to listen up.

Simply put, this is mushroom greatness.

Yes, being a lasagne helps, though the mushroom is is the clincher. It is so moorish, so satisfying, so endless, it’s as I said, mushroom greatness.

I was wrong footed on the porcini powder, though simple blitz dried porcini mushrooms in a spice grinder and voila.

Also, I used instant lasagne sheets which seems to me a fine cheat. No doubt, fresh would be even better and the next time I do this dish, I’ll make the effort.

Live like they do at Sixpenny and mushroom it up the next cold Saturday night you can.

Ingredients

50gm dried porcini mushrooms, broken into small pieces
1kg button mushrooms, finely chopped
2/3 cup olive oil
100gm butter
1 medium celeriac, peeled, coarsely grated
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 tbsp coarsely chopped sage
1/3 c porcini powder
100gm tomato paste
200ml red wine
4 c vegetable stock
Lasagne sheets

Béchamel sauce

125gm butter
125gm plain flour
5 c milk
165gm Parmesan, finely grated
1 1/4 tsp white pepper
1 1/4 tsp ground nutmeg

Method

  1. Soak porcini mushrooms in 3 cups boiling water until soft (30 minutes); drain, reserving liquid.
  2. Meanwhile, working in batches, use a food processor to finely chop the button mushrooms.
  3. Heat half the olive oil in a deep frying pan over a high heat. Cook half the button and porcini mushrooms, stirring until browned and tender; transfer to a bowl. Repeat with the remaining oil and mushrooms. Set aside with the cooked mushrooms.
  4. Add butter to the pan, reduce heat to medium and use a wooden spoon to scrape the pan of any caramelised bits. Add celeriac, celery, carrot, onion, sage and porcini powder; cook, stirring until softened. Add the tomato paste and mushrooms and mix well. Add wine and simmer until almost evaporated.
  5. Add the reserved porcini liquid and 2 cups of the stock. Simmer, stirring occasionally, until well reduced. Add remaining stock and simmer until the consistency of a meat sauce.
  6. To make the béchamel sauce, melt butter in a saucepan over a medium heat. Add flour and stir until bubbling. Remove from the heat, gradually whisk in milk until combined. Simmer over a low heat stirring until thick and smooth. Add 125gm of the Parmesan, pepper and nutmeg. Season with salt. Set aside until needed.
  7. Preheat oven to 180C. Great a large ovenproof dish. Spread 1/4 of the mushroom mixture in base of the dish. Top with pasta sheets and then a layer of béchamel. Repeat, finishing with béchamel. Sprinkle with Parmesan. Bake until golden and bubbling.

Antonio Carluccio’s Salsa di Funghi (Mushroom Sauce)

Serves: 4

How good is Northern Italian food?

And how good is simplicity?

Which when combined, begs the question, just how good was Antonio Carluccio?

I absolutely love mushrooms and cooked down slowly, with just a bit of olive oil and rosemary; the addition of the porcini stock, butter and then Parmesan. My word.

Toast me something and pile those mushrooms on that! Polenta equally so!

Again, it’s simple, though cook those mushrooms as slowly as possible and live the Northern Italian life.

(We did the white sauce… which is not what you might expect.)

Ingredients

25gm dried porcini mushrooms
150ml water
8 tbsp extra virgin olive oil
1 sprig fresh rosemary
1 garlic clove, finely chopped
400gm fresh mushrooms (mix it up!)
Sea salt and freshly ground black pepper
Parmesan to serve

For white sauce

15 butter

For red sauce

2 – 3 tbsp extra virgin olive oil
4 tbsp tomato pulp (passata)
1 tbsp tomato paste

  1. Soak the dried porcini in tepid water for 30 minutes and squeeze dry, reserving the soaking liquor.
  2. Heat the oil and fry the rosemary and garlic for 20 seconds. If you are making the red sauce, add the extra virgin olive oil at this point. Add the fresh mushrooms and soaked dried mushrooms and continue to slowly cook for no less than 15 minutes, stirring from time to time. (I cooked for 45 minutes and wow!)
  3. Cook your pasta, reserving a small amount of pasta water for the sauce.
  4. For the white sauce, stir in the soaking liquor and the butter and cook for another 15 minutes. Add some of the pasta water and check the seasoning.
  5. Serve with the pasta and a good amount of Parmesan.

Method

Gowing’s Veal Schnitzel with Egg and Mushroom

Serves: 4

Gowings at its best, is a loud, brash and great Friday-afternoon steak joint in the middle of Sydney.

I mean, its food won’t win any awards, though that is sort of the point: t is just a bloody comfortable place to be after a bottle of red!

Nat and I had one memorable lunch where she ordered a veal schnitzel with a mushroom paste and a poached egg on top. My goodness, it was great.

Accompanying it was this cracker of an iceberg salad with ranch dressing.

This veal recipe isn’t their recipe though it is our recreation of it. I promise, it is absolutely on point.

Decant a good bottle of red and enjoy.

(And yes, the recipe does ask for a poached egg and the photo above is of a fried egg, though we were preparing a several courses for a Mexican-themed feast the next day, so mea culpa!)

Ingredients

For the veal

1/2 cup extra virgin olive oil
4 veal schnitzels
1 cup panko crumb
1/2 cup flour
3 eggs, beaten with 1 tbsp milk
Sea salt and freshly ground black pepper
4 eggs
1 tbsp white vinegar
Lemon wedges to serve

For the mushroom paste

3 tbsp butter
750 mixed mushrooms
20gm porcinis
1/2 cup red wine
4 garlic, finely chopped
5 sprigs majoram, leaves finely chopped
Sea salt and freshly ground black pepper

Method

  1. Commence the mushrooms: put the porcinis in a bowl and cover with boiling water. Allow to soak for 30 minutes. Draining, reserving the liquid.
  2. Meanwhile, remove the stalks from the mushrooms and pulse in a food processor toegther with the porcinis until well ground.
  3. Heat two tablespoons of butter over a medium heat in a heavy saucepan and add the mushrooms. Sauted for 10 minutes and then add the red wine and reserved porcini liquid.
  4. In a small saucepan, heat 1tbsp of butter over a low heat and then add the garlic. Fry until soft and then add the majoram and cook together until the garlic starts to golden. Add the garlic mixture to the mushrooms and season.
  5. Continue to cook the mushroom mixture, stirring regularly until almost all of the liquid as evaporated and you are left with a think, mushroom paste. Season.
  6. For the veal: Place flour, panko crumb and egg/milk mixture in three separate bowls. Season the panko. Flour the first veal schnitzel, then into the egg/milk wash and then finally into the panko crumb, ensuring that it is well coated. Repeat with the remaining veal schnitzel.
  7. Heat a pot with water until boiling and add the white vinegar: this is for poaching the eggs.
  8. Heat the olive oil in a heavy pan over a medium-high heat: you want to flash fry the veal rather than cooking it slowly. Commence pacohing the eggs as you cook the veal until golden on both sides.
  9. Plate the veal, pasting a think layer of the mushroom paste on top and finishing with the poached egg.

Thomas Keller’s “Yabba Dabba Do”

Serves: 2 – 3

Yabba Dabba Do: Roasted Rib Steak with Golden Chanterelles, Pommes Anna and Bordelaise Sauce

For me at least, nothing beats a beautiful piece of standing rib steak and some amazing potatoes.

It’s almost a primal thing.

This Thomas Keller dish – one I have cooked a few times – is just wonderful and turns any Saturday or Sunday lunch into a long afternoon of wine, laughter and smiles. You just know something magic is going to happen when someone serves you an enormous standing rib!

A few points before you start:

  • The recipe asks for veal stock. I know I should invest the time and make a veal stock, though I so rarely use it. You will struggle to find veal stock so try and find veal glaze or veal jus and add a little bit and then water until you get the flavour of stock.
  • The recipe asks for Yukon Gold potatoes. A fruit-and-veg friend of Nat’s (I am serious) told her that this variety of potato is uncommon in Australia and to substitute… white potatoes.
  • The recipe asks for Chanterelle Mushrooms. Not only are these apparently the most expensive mushroom you can buy (not withstanding truffles), you can’t buy them. Well, you can’t buy them easily in Australia. We used portobellos and they were fine. It is after all the beef, potatoes and the sauce you came for.

Ingredients

Cote de Boeuf (Beef Rib)

1 double-cut rib steak (about 1kg or so)
Sea salt and freshly cracked pepper
Canola oil
4 tbsp unsalted butter

Bordelaise Sauce

1 cup red wine, such as a Cabernet Sauvignon
1/3 cup sliced shallots (French onions)
1/2 cup sliced carrots
1/4 cup sliced mushrooms
10 sprigs Italian parsley
2 sprigs thyme
1 bay leaf
2 tbsp sliced garlic
6 black peppercorns
1 cup Veal Stock

Pommes Anna

10 pitted prunes
1 cup Chicken Stock
1 tbsp minced shallots (French onions)
Sea salt and freshly cracked black pepper
1 kg Yukon Gold potatoes
6 tablespoons Clarified Butter (we used ghee)

Chanterelle Mushrooms

1 tbsp unsalted butter
1 generous cup chanterelle mushrooms, washed, stems peeled and cut into 3cm pieces
Sea salt and freshly cracked black pepper

Thyme sprigs
A green vegetable: we did broccolini sautéed with garlic

Method

  1. Sprinkle all sides of the beef liberally with salt and pepper. Place on a plate and refrigerate for 1 day to allow the flavours to develop.
  2. One hour before cooking, remove the beef from the refrigerator to bring it to room temperature.

For the Bordelaise Sauce

  1. In a medium saucepan, bring the wine, vegetables, parsley, thyme, bay leaf and garlic to a simmer and simmer until almost all of the liquid has evaporated. Add the peppercorns and veal stock and simmer for another 10 – 15 minutes or until the stock is reduced to a sauce consistency (abut 1/2 cup).
  2. Strain the sauce through a fine-mesh strainer into a small saucepan.

For the Pommes Anna

  1. Place the prunes and chicken stock in a small saucepan; the prunes should just be covered with liquid.
  2. Bring to a simmer and cook for about 20 minutes or until the liquid has evaporated and the prunes are very soft. Remove the prunes to a chopping board and finely chop them. Add the shallots and salt to taste.
  3. Preheat the oven to 180c.
  4. Peel the potatoes and trim into cylinders that are 5cm in diameter. Using a mandoline, cut the potatoes into 1mm slices and place the slices in a bowl of cold water for a minute to remove some of the starch. Drain and dry on paper towel.
  5. Put 2 tbsp of the clarified butter in a 20cm ovenproof non-stick skillet. Place a slice of potato in the center of the pan; lay more potato slices around the edge of the pan, overlapping them by half, until you have completely circled the pan. Continue with another overlapping circle inside the first. When the entire pan is circled by potato, season and repeat again with another layer of circled potato.
  6. Spread half the prune mixture over the potatoes leaving a 2cm border at the edges. Make 2 more circled layers of potato, spread the remaining prune mixture and then 2 more circled layers of potato.
  7. Pour the remaining 1/4 cup clarified butter over the potatoes and place the skillet over a medium-low heat.
  8. Once the butter begins to bubble, cook for 3 – 4 minutes, shaking the pan occasionally to ensure the potatoes are not sticking.
  9. Transfer the pan to the oven and bake for around 30 minutes or until the potatoes are well browned and crisp.
  10. When ready to serve, invert the pan onto a board and cut into wedges.

For the steak

  1. Whilst the potatoes are cooking, pat the steak dry and wrap the bones in aluminium foil to prevent from burning.
  2. Heat the 3 tbsp of the canola oil in a heavy ovenproof pan over a high heat. Add the steak and sear it for 4 to 5 minutes to until it is dark brown and crusty on the bottom. Flip the steak and brown the second side for 2 – 3 minutes.
  3. Pour off most of the oil and add the butter to the pan. Place the pan in the oven and roast for 5 minutes. Baste the meat with the butter and pan juices, turn the steak over, sprinkle with salt and continue to cook, basting every 5 minutes for about 20 – 25 minute or until a thermometer reads 40c.
  4. Remove from the oven and let the meat rest in the pan for 10 minutes.

For the Chanterelle Mushrooms

  1. Heat the butter in a skillet over a medium heat.
  2. Add the mushrooms, season and cook for about 5 minutes or until the mushrooms are tender and any liquid has evaporated.

To complete

  1. Rewarm the sauce over a low heat.
  2. Remove the string from the steak and cut the meat against the grain into 1 – 2cm slices.
  3. Plate the steak on a plate, arrange the mushrooms over the steak, spoon over some of the sauce and garnish with thyme sprigs and the mushroom at the side.

Adam Liaw’s Chicken Veloute Stew

Serves: 4

I am a big fan of Adam Liaw.

Since Masterchef fame, he has stepped it up big-time.

His Twitter account is very funny, he writes recipes for Fairfax Media and others, he travels extensively to cook and he serves up some really good dishes.

His food is obtainable and he writes ordinarily (in a good way) about it so that mugs like us can really feel his sentiment towards it… and the background to it.

This recipe is a really comfortable one and you only need to glance down the ingredients to know why.

You keep layering the vegetables and in the end, you have a whole dinner, starting with your chicken and ending with your broccoli and beans.

It is a Sunday-night sort of thing and with a bottle of red, some music and the lights down, it really is a great way to end the weekend.

Nat and I speak from experience!

(Note: the original recipe called for chicken wings… we are a breast and thigh family only, so I have updated the instructions below to reflect how we did it. Plus a few small changes to how the vegetables were prepped.)

Ingredients

8 chicken thighs, sliced
100gm butter
2 cups button mushrooms, halved
4 thick rasher bacon, cut into lardons
1 brown onion, sliced
1/2 cup flour
1/2 cup white wine
1 1/2 liters chicken stocks
2 bay leaves
4 sprigs thyme
1/2 small cabbage, roughly shredded
3 carrots, chopped
1/2 head broccoli, separated into florets
Handful of green beans, tailed
100ml pouring cream

Method

  1. Heat a little of the butter in a large saucepan over a medium-heat. Fry the chicken thighs until well browned though not yet cooked through; set aside. In the same saucepan, fry the mushrooms until well browned and set aside.
  2. Add the bacon and fry until browned, then add the onion and remaining butter and cook until the onions soften.
  3. Add the flour and cook, stirring for 3 minutes until a roux forms. Add the wine and chicken stock, a little at a time, stirring constantly to remove any lumps from the roux until you have a thick sauce. Season with salt and (white) pepper. Add the bay leaves, thyme, cabbage and carrots, reduce the heat to a simmer, then cover and cook for 20 minutes.
  4. Add the sliced chicken thighs to one section of the pot. Add the mushrooms to another section. Simmer for 5 minutes, then add the broccoli and beans in their own sections. Simmer for a further minute and then taste and adjust for seasoning.
  5. Pour the cream over the stew and serve.

Poached Chicken with Bok Choy in Ginger Broth

Serves: 4

160 calories per serve.

And it tastes wonderful and is a breeze to prepare.

It makes lunch the next day.

Which would mean 320 for lunch and dinner combined.

This is a seriously great weeknight meal!

Ingredients

1 ltr chicken stock
2 cups hot water
4cm piece of ginger, peeled and thinly sliced
1 bunch of spring onions, sliced (leaving one sliced spring onion for garnish)
2 Thai chillies, one chopped for broth and sliced for garnish
200gm fresh, mixed Japanese mushrooms, chopped
1 bunch, fresh dill
2 chicken breasts
300gm baby bok choy, halved
Bunch fresh coriander to garnish

Method

  1. Heat the chicken stock and water in a large saucepan over a medium heat.
  2. Add the sliced ginger, spring onions, chopped Thai chilli and the dill. Bring the mixture to the boil and then a gentle simmer.
  3. Add in the chicken breasts and poach until cooked through, around 13 – 15 minutes. Set aside to rest.
  4. Strain the soup broth into a large bowl and discard all the solids. Return the strained soup broth to the saucepan.
  5. Test for seasoning and then add the mushrooms for 2 minutes and then the bok choi for another 2 minutes.
  6. Slice the chicken and divide evenly among four bowls. Ladle over the stock and vegetables and garnish with the remaining chilli, spring onion and plenty of coriander.

Penne Pasta in Creamy Vodka Tomato Sauce with Mushroom (Pink Sauce)

Serves: 4

We live in Cammeray in Sydney and there has been this hole-in-the-wall pizza joint here since I was a kid catching the school-bus past many, many years ago.

Brick facade, large pizza-oven style window out the front, dark inside.

Until we moved to Cammeray, I had never been into the pizza place though I had always wanted to. Old-school pizza places are the best.

Our first meal there was memorable and for all the right reasons.

And it turns out that the place has been there since I was a kid, run by this Italian who cooked pizzas every night for 40 years or something.

Sadly, he passed away a year ago, though he left the restaurant to his nephew, who, when we arrived, was still finding his feet: cash only, several items on the menu not available, the poor guy cooking and serving and cleaning up.

But wow, his pizza and homemade pasta was just awesome.

And $50 with no corkage.

A real win.

Half-a-dozen visits since and he has found his feet, though the important elements remain. A dark, cosy, pizza restaurant with locals handing over cash for excellent pizzas. There is a second guy in the kitchen and a young girl taking orders and delivering the pasta.

We have mixed it up every time we have been there and last time we had a pasta similar to this one; mushroom spaghetti in a pink sauce: essentially half cream, half tomato.

I didn’t ask for the recipe though I found this one online and it is pretty much on the money.

Ensure you cook the alcohol off and you are left with a really wonderful dinner: pretty much what you would expect from a local, 40-year-old pizza joint that only cooks 6 pizzas and a rotation of the same number of pastas.

Do this some Saturday night and put your feet up.

Ingredients

1 tbsp olive oil
½ medium onion, diced
4 garlic cloves, minced
1 can tomatoes (400gm)
¾ cup vodka
½ tsp chilli flakes
Handful fresh basil, torn
½ tsp dried oregano
1 cup mushrooms, sliced
1 cup cream
¾ tsp salt
500gm penne (we used spaghetti)
Parmesan cheese, freshly grated to serve

Method

  1. Heat the oil in a large saucepan, and then add the onion and garlic and slowly saute until the onion softens. Add the tomatoes, vodka, chilli flakes, basil and oregano. Break up the tomatoes if necessary.
  2. Bring the mixture to a medium-heat and then reduce to a simmer and simmer for 20 minutes. Add the mushrooms and simmer for another 10 minutes.
  3. Add the cream and salt and continue to simmer ensuring that the alcohol is cooked out. Season.
  4. Meanwhile, cook the pasta, drain and add to the sauce. Mix through and season again if necessary.
  5. Serve with plenty of freshly grated Parmesan cheese.

Christine Manfield’s Five-spice Duck and Shiitake Mushroom Pie

Serves: 8

Preamble: We are typing up this recipe as part of a tribute to our awesome friends Leesh and Josh who are getting married – at last – this weekend. Being awesome means they are awesome on the food front: cooking, eating, discussing and pairing wines with.

Here is to many meals in the future guys. We are proud to be your friends.

Enjoy the copper and cooking this pie one rainy Saturday. Keep the champagne near.

Love

Nat and Rob

Christine Manfield is unquestionably one of Australia’s most talented chefs that you’ve never heard of… unless you’re a foodie.

Her Paramount restaurant was arguably Australia’s best restaurant for many years and the breadth of her capabilities is stunning. One downside is the complexity of much of her work where a sauce is reduced and added to another sauce which is then reduced and worked into another sauce.

Tuesday night cooking it is not.

Conversely, every recipe I have cooked from her beautiful Indian cookbook Tasting India has been so unique, so wonderful that the decision to invest the time is simply one about what sphere of eating you want for that night.

Her food is not incrementally good. It is revolutionary good.

From Indian to this recipe is a jump, though you’ll understand my point about the range of her abilities. It is one of the finest bits of food I have cooked.

Indeed, this pie is one of her signatures and she says of it:

“This was a constant on my Paramount menus from the very beginning to the restaurant’s final night, selling out on a nightly basis,” says Christine Manfield. “People still stop me and request it. It pays homage to the French Pithiviers, a hand-moulded dome, while its filling is a nod to Chinese flavours. Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status. Don’t be daunted by the process – the workload can be spread across a couple of days and the result is a triumph, so please persevere.” Manfield suggests making the pastry and balls of duck-mushroom filling the day before, and then rolling out the pastry rounds and assembling the pies on the day of baking.”

All I can say is that after a day in the kitchen, this pie will blow your socks off. You’ll have bonded, you’ll have opened a wine at 5 and you’ll be so pleased with yourself and so you should be.

Do it.

Ingredients

4 Duck Marylands (250gm-300gm each), trimmed of excess fat
½ tsp ground Sichuan pepper
½ tsp Chinese five-spice
1/3 cup vegetable oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 tsp finely chopped ginger
1 long red chilli, finely chopped
2 spring onions, thinly sliced
2star anise, broken into pieces
1 tsp Sichuan peppercorns
1 tsp fennel seeds
2 litres brown chicken stock

Mushroom mixture
2 tbsp vegetable oil
1onion, finely chopped
3 garlic cloves, finely chopped
2 tsp finely chopped ginger
250 gm shiitake mushrooms, thickly sliced
250 gm chestnut mushrooms, trimmed (see note)
1 tbsp five-spice salt (see note)
3 spring onions, thinly sliced
¼ cup finely chopped flat-leaf parsley

Crème Fraîche Pastry
2 ⅓ cups) plain flour
250 gm chilled unsalted butter, diced
250 gm crème fraîche
Eggwash, for brushing

Ginger Glaze
1 onion, thinly sliced
1small red chilli, thinly sliced
1 tbsp finely chopped ginger, plus 1 tbsp extra, cut into julienne
2 tbsp vegetable oil
1 tsp Sichuan peppercorns
1 tsp fennel seeds
1 star anise
100 ml Stone’s Original Green Ginger Wine
25 ml Shaoxing wine

Method

  1. Prick duck skin with a skewer. Combine Sichuan pepper, five-spice and 2 tsp sea salt in a bowl, then rub into duck.
  2. Heat 2 tbsp oil in deep frying pan large enough to hold duck in a single layer over medium-high heat and fry duck, skin-side down, until browned (2-3 minutes), turn and cook other side for 2 minutes. Set duck aside, tip fat out of pan, add remaining oil and onion and sauté until onion is softened and translucent (4-5 minutes).
  3. Add garlic, ginger, chilli and spring onion and fry until softened and just starting to colour (6-8 minutes). Add whole spices and fry for another minute or so until fragrant. Add stock, bring to the boil, add duck in single layer so it’s covered by stock, reduce heat to low and simmer until duck is tender (50 minutes to 1 hour).
  4. Remove duck from stock (reserve stock), then, when cool enough to handle, remove meat from bones (discard skin, bones and sinew). Finely chop and set aside.
  5. Strain stock through a fine sieve, cool, then refrigerate until fat sets on the surface (2-3 hours). Skim off fat, discard and refrigerate stock until required.
  6. For mushroom mixture, heat oil in a frying pan and sauté onion, garlic and ginger until fragrant (3-4 minutes). Stir in mushrooms and toss to coat, then sauté until softened (8-10 minutes). Season with five-spice salt and 1 tsp freshly ground black pepper, stir to combine and remove from heat.
  7. Stir in the spring onion and parsley, cool slightly, then add to duck meat and mix well with your hands. Roll into 8 balls roughly the size of a tennis ball, place on a tray, cover and refrigerate until cooled and firm (2-3 hours).
  8. For the crème fraîche pastry, process flour, butter and 1 tsp sea salt in a food processor until mixture resembles coarse breadcrumbs – don’t overwork. Add crème fraîche and pulse until just incorporated. Tip out onto a bench, form into a disc about 3cm thick, wrap in plastic wrap and refrigerate to rest for 2 hours.
  9. Cut pastry into 4 even pieces. Keep remaining pieces refrigerated as you work with each; roll out each and cut out two 11cm-diameter rounds for the 8 lids, place on a lightly floured tray and refrigerate. Re-roll pastry and cut out eight 7cm-diameter rounds for the pie bases, place on a lightly floured tray and refrigerate for 20 minutes.
  10. Working with a pastry base and lid at a time and keeping remaining pastry rounds chilled, lay a small pastry round (base) on a lightly floured surface, brush edges with eggwash and place a ball of duck mixture in the centre. Place a larger pastry round (lid) over the top, gently mould pastry over duck mixture with your hands, press edges with a fork to seal, then trim edges with a paring knife. Place on an oven tray lined with baking paper and refrigerate while you assemble the remaining pies. Brush pastry with eggwash and score seven arcs from centre of lid down the dome with a paring knife, then refrigerate for 1 hour to rest.
  11. Meanwhile, for ginger glaze, fry onion, chilli and chopped ginger in oil over medium-high heat until soft and translucent (2-3 minutes). Add spices and fry until fragrant (1 minute). Deglaze pan with ginger wine and Shaoxing wine, and boil until reduced by half (3-4 minutes).
  12. Add 300ml reserved duck stock and bring to the boil, then reduce heat to medium and simmer until reduced by half (40-45 minutes). Strain through a fine sieve and season with salt to taste. Just before serving, bring to a simmer, adding julienned ginger at the last minute.
  13. Preheat oven to 200C. Bake pies until golden brown (18-20 minutes). Serve with ginger glaze.

Beef Bourguigonne Pie

Beef Bourguigonne Pie

Serves: 6

Sit down for this one.

For whilst it isn’t a quick production, it is simply off the charts in terms of everything else.

Seriously.

It is so decadent, so rich, so crazy good, you might only do it once though it will have been worth it.

If I tried to add it to this website’s Healthy category, I suspect the website would have overheated.

Though screw it

You’re doing this one and what a way to sign off the week!

Ingredients

3 tbsp olive oil
½ cup plus 1 tbsp flour
750gm boneless beef chuck, cut into 3cm pieces
3 slices bacon cut into 1cm pieces
1 medium onion, finely chopped
1 medium leek, white and pale green parts only, halved and thinly sliced
1 medium carrot, peeled and finely chopped
½ cup flat-leaf parsley, finely chopped
2 tbsp brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups, chicken stock
1 cup red wine
5 tbsp unsalted butter
250gm (button) mushrooms, finely sliced
250gm pearl onions (we used quartered red onions)
1 tbsp fresh lemon juice
6 – 8 sheets frozen puff pastry
1 large egg, beaten

Method

  1. Preheat the oven to 200c.
  2. Heat oil in a large heavy pot over a medium-high heat. Season ½ cup of flour with salt and pepper, add the beef and toss to coat, shaking off the excess.
  3. Working in batches, cook the beef until browned all over: 8 – 10 minutes per batch. Transfer to a plate.
  4. Cook the bacon in the same pot, stirring often until browned and crisp. Add ¼ cup water and cook, scraping up the brown bits. Add the onion, carrot and leek, stirring until they start to soften: 5 minutes or so. Stir in the garlic and parsley and return the beef to the pot. Add the brandy and simmer until the liquid has almost completely evaporated.
  5. Add the thyme leaves, bay leaf, star anise, chicken stock and wine, season with salt and pepper and bring to the simmer.
  6. Mix 1 tbsp flour and 1 tbsp butter in a small bowl until smooth; stir into the meat mixture. Cover pot and braise in the oven until the beef is very tender: 1 – 1 ½ hours.
  7. Have a beer or a cold glass of white. You’re halfway there at least.
  8. Melt remaining 4 tbsp butter in a large pan over a medium-high heat. Add the mushrooms and pearl onions and cook, stirring until browned: 8 – 10 minutes. Stir in lemon juice and season with salt and pepper.
  9. Add the the mushrooms and onions to the beef stew, cover pot and return to the oven. Cook until the onions are very tender: 25 – 30 minutes. Remove the stew from the oven and allow to cool.
  10. Grease a large casserole/pie dish. Cover the insides with pastry to create a base, allowing for overhang to support the top of the pie. Fill with the stew. Drap pastry over the filling and complete the pie. Brush with the egg.
  11. Bake until the crust is deep golden brown: 30 – 35 minutes.

Anne Burrell’s Gnocchi

Serves: 4 – 6

This is an exceptional dish.

Visually beautiful, restaurant quality.

My mother gave me the recipe and we cooked it last weekend; my mother said it was the best gnocchi I would ever cook and hands down, she was right.

An essential key to it is the gnocchi, where instead of mixing through the flour when the gnocchi is hot, in this recipe, you allow the gnocchi to cool completely. The result is a light and fluffy gnocchi, completely unlike the hard, floury gnocchi we are so used to eating.

It is almost as if they are not there.

The sauce is fabulous; rich, warm, filling.

With some shaved pecorino to serve, this is a dinner party keeper where everyone will ask you for the recipe only a few bites in. It just comes together.

Enjoy!

Ingredients

5 large baking or mashing potatoes
2 eggs
Grated parmesan
2+ cups flour
Salt and pepper
1½ cups frozen peas, defrosted
Olive oil
3 cloves garlic, smashed
Pinch of chili flakes
125gm prosciutto, cut into lardons
2 cups Swiss brown mushrooms, sliced
1 cup chicken stock
2 tbsp butter
½ bunch chives, chopped

Method

  1. Preheat the oven to 200 C and bake the potatoes for 1 hour or until tender.
  2. While the potatoes are still hot peel and pass them through a ricer or food mill on to an oven tray lined with baking paper, and then refrigerate until very cold.
  3. Beat together the eggs, ¾ cup grated Parmesan and 1+ tbsp salt and pour on to the potatoes. Cover the potatoes with 2+ cups flour and mix all together with fingers until the dough is homogeneous and slightly moist, adding more flour (and salt) if necessary.
  4. Form the dough into long ropes about 3cm thick, cut into 2 cm lengths, cover generously with flour, place in a single layer on paper dusted with flour and either use or freeze immediately.  [NB: once frozen the gnocchi can be stored in plastic bags indefinitely, and can go directly from the freezer into salted boiling water.]
  5. Sauté the garlic and chilli flakes in some olive oil and then discard the garlic when it becomes golden brown.
  6. Add the prosciutto and sauté until it begins to become crispy.
  7. Add the mushrooms, sauté, and season with salt and pepper.
  8. Add the stock and simmer until it has reduced by half.
  9. Add the butter and peas and correct the seasoning.
  10. Drop half the gnocchi into boiling salted water and cook until they float and become puffy. Drain the gnocchi and add to the sauce.
  11. Add 4 tbsp grated parmesan and the chives, and serve with more grated parmesan or pecorino if you have it.