30 minute southern classic : country captain chicken

Ingredients 

625ml water

15g butter

275g white and wild rice or long grain rice

95g plain flour, eyeball it

1 rounded tbsp sweet paprika

4 pieces, 175g each, boneless, skinless chicken breast

3 boneless, skinless chicken thighs

Salt and freshly ground black pepper

2 tbsp extra-virgin olive oil, 2 turns of the pan

30g butter

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 medium onion, chopped

2 or 3 large cloves garlic, smashed

1 tbsp curry powder or mild curry paste

240ml chicken stock

1 tin diced tomatoes in puree or chunky style crushed tomatoes

40g sultanas or currants, a couple of handfuls

55g sliced almonds, lightly toasted

3 spring onions, chopped, for garnish

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Method

30 minute southern classic: country captain chicken

1) Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 mins or until tender. Turn off heat and fluff rice with a fork.

2) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

3) Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 mins on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 mins to soften. Add curry, stock, tomatoes and sultanas. Slide chicken back into the skillet and simmer over moderate heat for 5 mins to combine flavours and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped spring onions.

4-Pepper Devilled Egg

Ingredients 

6 hard boiled eggs, cooled and peeled

1 tsp whole pink peppercorns, divided

½ tsp whole white peppercorns

½ tsp whole black peppercorns

½ tsp whole green peppercorns

½ tsp caper liquid

65ml (¼ cup) mayonnaise

1 tsp Dijon mustard

¼ tsp salt

Pinch sugar

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Method

4-Pepper Devilled Eggs

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.

Crustless apple pie with vanilla ice cream

Ingredients 

15g unsalted butter

4 apples, peeled, cored, cut into 16ths

25g brown sugar

1 orange, juiced

Vanilla ice cream

Method :

Crustless apple pie with vanilla ice cream

1) In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 mins then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 mins until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream.

Grilled ribbons of thai-style steak

Ingredients 

For the steak:

1 flank steak (about 900g), very cold (See Cook's Note), can substitute skirt steak

110g Thai red curry paste, recipe follows

175ml unsweetened coconut milk

55g soft dark brown sugar

1 tbsp southeast asian fish sauce

1 tsp ground turmeric (optional)

Spray oil

Peanut sauce, recipe follows

Special equipment: Bamboo skewers soaked in warm water for 10 minutes

For the Thai red curry paste:

8 dried red chillis, like arbol, stemmed and seeded

1 tbsp coriander seeds

2 tsp cumin seeds

1 tsp white peppercorns

10g roughly chopped coriander leaves, stems, and roots

2 tbsp southeast asian fish sauce

2 tsp salt

½ tsp ground cardamom (optional)

¼ tsp ground nutmeg

2 medium fresh red chillis, stemmed and chopped

5 cloves garlic

3 shallots

2 fresh lemongrass stalks (about 170g), trimmed and thinly sliced

2cm piece fresh ginger, peeled and chopped

2 tbsp vegetable oil, like soy, groundnut, or corn

For the peanut sauce:

2 tbsp coconut cream skimmed from the top of canned coconut milk

1 tbsp plus 1 tsp thai red curry paste, see above

240ml chicken broth, homemade or low-sodium canned

60ml unsweetened coconut milk

65g chunky peanut butter

1 tbsp southeast asian fish sauce

1 tbsp freshly squeezed lime juice, or more to taste

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Method

Grilled ribbons of thai-style steak

For the steak:
1) Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about 2cm wide.

2) In a large bowl, whisk together the thai red curry paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hr.

3) Preheat an outdoor barbecue.

4) Thread the beef onto skewers, then lightly spray them with oil. Working in batches barbecue the beef, over high heat until just cooked through, about 2 to 4 mins. Transfer the beef skewers to a serving platter and serve with the peanut sauce.

Cook's Note: Slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm.

For the Thai Red Curry Paste:
1) Toast the dried chillis in a small dry frying pan over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 mins. Drain and roughly chop the chillis.

2) Toast the coriander, cumin seeds, and peppercorns in the frying pan over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).

3) In a food processor, combine the chillis, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.

For the peanut sauce:
1) Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 mins. Add the curry paste and stir-fry until fragrant, about 2 mins.

2) Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 mins. Transfer the sauce to a serving bowl and cool to room temperature. 

Pumpkin waffles with maple walnut apple

Ingredients 

For the waffles:

130g soft flour

30g wheat germ

65g granulated sugar

1 tbsp baking powder

1 tsp pumpkin pie spice

½ tsp freshly grated nutmeg

½ tsp fine salt

180ml milk

125g pumpkin puree

60g melted butter

60ml melted vegetable fat (transfat-free)

1 large egg

1 large egg white

For the topping:

30 to 45g unsalted butter

2 crisp apples, peeled and sliced thinly

80g pure maple syrup

50g toasted walnuts

Method

Pumpkin waffles with maple walnut apples

Special equipment: standard 10 by 10cm waffle iron

For the waffles:
1) Preheat a waffle iron to medium heat.

2) Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.

3) Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a bowl. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.

4) Pour and spread about 240ml batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 mins. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.

For the topping:
1) Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 mins. Add the maple syrup and walnuts and toss to coat.

Penne-wise pumpkin pasta

Ingredients 

Salt

450g wholemeal penne

30ml extra-virgin olive oil

3 shallots, finely chopped

3 to 4 cloves garlic, grated

500ml chicken stock

425g tinned pumpkin puree

125ml single cream

1 tsp tabasco sauce, to taste

Freshly grated nutmeg, to taste

2 pinches ground cinnamon

Salt and black pepper

7 to 8 leaves fresh sage, thinly sliced plus more, for garnish

Grated parmesan cheese

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Method

Penne-wise pumpkin pasta

1) Heat water for pasta, salt it and cook penne to al dente.

2) Heat the oil in a large pan, over medium heat. Add shallots and garlic to the pan, saute for 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken.

3) Stir in sage, toss with pasta with grated cheese, to taste.

Ghostly Pumpkin Pudding

Ingredients 

For the pudding:

1 package gelatine

475ml whole milk

200g granulated sugar

6 large egg yolks (reserve 2 whites for topping)

¼ tsp ground cinnamon

¼ tsp fine salt

1 (425g) tin pure pumpkin puree

For the topping:

2 large egg whites

65g granulated sugar

½ tsp cream of tartar

1 pinch fine salt

Small candy, for eyes

Method

Ghostly Pumpkin Pudding

For the pudding:
1) Put 1 tbsp cold water in a large bowl. Sprinkle gelatine over the surface, do not stir, and set aside until gelatine softens.

2) Bring a few cm of water to a boil in a saucepan that is deep enough to hold a stand mixer's bowl above the water.

3) Whisk milk, sugar, egg yolks, cinnamon and salt in a heat-proof bowl until combined. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, for about 10 to 12 mins until mixture begins to thicken and coats the back of a spoon.

4) Immediately remove from the heat and pour over the gelatine, whisking constantly until gelatine is completely dissolved and evenly distributed.

5) Whisk in pumpkin puree until combined and completely smooth. Evenly divide mixture into 12 small 90ml cups (paper works fine) and refrigerate until set, about 4 to 8 hrs.

For topping:
1) Bring a few cm of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 mins.

2) Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 mins.

3) Spoon topping onto puddings in the shape of a ghost. Decorate with sweets for eyes and refrigerate until ready to serve.

Papaya and Feta salad

Ingredients

1 large papaya, seeded and diced

50g chopped fresh mint leaves

45ml extra-virgin olive oil

60ml lime juice (from about 1 lime)

1 tbsp honey

Salt

Freshly ground black pepper

150g crumbled feta cheese

Method

Papaya and feta salad

1) Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat.

2) Divide the salad among 4 plates, sprinkle with the feta, and serve.