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TW E

NTY S I XTEEN The

STUDENT COOKBOOK 1

R A D F E ROM THE H

T

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CONTENTS Welcome Celebrity Dish - Greens and Grains VEG GF

Jill Dupleix

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ENTREES Sopaipillas with Pebre VEG Empanadas Spinach Cob Dip VEG Mussel Chowder Falafel Salad VEG GF Pesto Chicken Pasties

10 13 14 17 18 21

MAINS Korean Fried Chicken with Cheese Braised Pork Belly GF Bauernfrühstück (Farmer’s Breakfast) Chicken Karahi GF Vegetarian Lasagne VEG Bolognese GF Vegan Pho VEG Vietnamese Braised Chicken in Coconut Water GF Beef Stroganoff Chicken and Potato Roast GF

24 27 28 31 32 35 36 39 40 43

DESSERTS Double Chocolate Fudge Cookies VEG Carrot and Walnut Loaf VEG Molten Chocolate Cake Banana Butterscotch Sliders VEG Sholeh Zard VEG GF Apple Cinnamon Roses VEG Coconut Panna Cotta with Mango Cremeux VEG GF

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Cookbook Team Thanks

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VEGETARIAN = VEG GLUTEN FREE= GF COST: $ < $10 $$ = $10-20 $$$ >= $30

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WELCOME OTHILIA NGUYEN-LE From the dishes that we cook for ourselves to food that we share with family and friends, our favourite foods are often dishes that mean something to us. Simple things such as turning up to a friend’s house with chicken soup or cooking dinner for your family can be an act of love or a way of saying “I’m sorry”. As a universal language, food can capture a cultural struggle or a moment of culinary inspiration. Food from our childhood can evoke poignant memories as well as feelings of nostalgia and sentimentality. From dishes such as sumptuous braised pork belly to rich, molten chocolate cakes, we hope that the recipes featured in the cookbook provide you with a snapshot of what home tastes like for students at UNSW, many of whom are from culturally diverse backgrounds. 
It is with pleasure that my volunteers and I present the 2016 Student Cookbook ‘Food from the Heart’. We hope that you will enjoy creating and sharing these much-loved recipes with your family and friends and that these dishes grace your dining table for many years to come.

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PREP TIME 15 MIN COOK TIME 1 HR SERVES 4 COST $$

GREENS & GRAINS JILL DUPLEIX INGREDIENTS

METHOD

2 cups water

1. Place rice in a heavy based saucepan along with 2 cups

1 cup brown rice 1 tbsp sunflower seeds 1 tbsp pumpkin seeds 2 tbsp almonds, skin-on 1 tbsp pistachios, shelled 100g fresh mung bean sprouts/ mixed sprouts 2 zucchini, coarsely grated 1 zucchini, finely sliced 1 avocado, halved, peeled and sliced 4 spring onions, chopped Handful of mint leaves Handful of cress, rocket, or any leafy green

of water.

2. Bring to the boil, cover with lid and reduce heat to low. Simmer for 45 mins.

3. Set aside for 15 mins after cooking keeping the lid on;then cool. 4. Toast the sunflower seeds, pumpkin seeds, almonds and pistachios over high heat for 1-2 mins.

5. Wash the sprouts and shake dry. 6. Wrap the grated zucchini in a clean cloth and squeeze out any excess water.

7. Whisk the dressing ingredients together in a big bowl. 8. Add the cooled brown rice, sliced zucchini, avocado, sprouts, spring onions, sunflower seeds, pumpkin seeds, almonds, pistachios, mint leaves and cress or rocket in a salad bowl.

9. Season with salt and pepper, and lightly toss with your hands.

DRESSING 3 tbsp olive oil 2 tbsp lemon juice 1 tbsp honey 1 tbsp Dijon mustard

Jill is a self-taught cook, food writer, restaurant critic, publishing consultant and editor, as well as being Co-Director of Australia’s Top Restaurants 2016. She has written 16 cook books, and still learns something every day that gets her excited about good food.

1 tsp ground cumin Salt and pepper, to taste

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This is a dish that will change every time you make it, depending on what’s in your kitchen cupboard and your fridge. I’ve probably made it 50 times, in 50 different ways.

For me, cooking is a way of bringing people together at the table. When everything you eat is fresh, healthy and delicious, it makes everyone feel better about the world.

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ENTRÃ&#x2030;ES


PREP TIME 40 MIN COOK TIME 30 MIN SERVES 20 COST $$

SOPAIPILLAS WITH PEBRE NICOLE RODRIGUEZ INGREDIENTS

METHOD

PEBRE

PEBRE

3 tomatoes, diced

1. Combine tomato, garlic, chilli, coriander, onion, lemon juice,

1 medium onion, finely chopped 1 garlic clove, minced 1 green chilli, deseeded and finely chopped ½ bunch coriander, finely chopped ½ lemon, juiced 2 tbsp olive oil Salt and pepper, to taste

SOPAIPILLAS 4 ¼ cups plain flour 1 cup pumpkin puree 6 tbsp butter, melted ½ cup warm water 2 tsp baking powder

olive oil, salt and pepper in a bowl. Stir well and set aside for 10 mins.

SOPAIPILLAS

1. Combine flour, baking powder, salt, butter, pumpkin puree and warm water in a bowl.

2. Mix until smooth and knead with your hands until the dough is soft and pliable. Add more flour if necessary.

3. Cover and set aside for 20 mins. 4. Roll out the dough until ½ cm thick and cut into 5 cm diameter circles. Poke each circle a few times with a fork to prevent the fritters from puffing up.

5. Heat oil over medium-high heat and fry fritters until golden brown on both sides. Drain excess oil with paper towels.

6. Serve hot with pebre.

1 tsp salt 2 cups oil for frying

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The dough freezes well. It can also be used as a base for dessert served with a compote.

Sopaipillas (pronounced sop-ay-pee-yas) are delicious fried pumpkin fritters that are popular as street food in Chile. Their warm flakiness is perfect for cold and rainy days. This batch makes enough to share with family and friends.

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PREP TIME 40 MIN COOK TIME 50 MIN SERVES 6 COST $$

EMPANADAS CARLA ZUNIGA NAVARRO INGREDIENTS

METHOD

1 tbsp oil

1. Preheat oven to 200°C and line baking trays with baking paper. 2. Heat oil in saucepan over medium heat. Add garlic and onion,

1 garlic clove, minced 1 onion, finely chopped 450g minced beef 4 puff pastry sheets, thawed 3 hard boiled eggs, peeled and chopped 15 pitted black olives, chopped 2 jalapenos, chopped (optional) 1 tsp allspice Salt and pepper, to taste

and fry until brown.

3. Add minced beef and cook until the meat has browned. Set aside to cool for 30 mins.

4. Roll out the pastry and cut into 10cm squares. Lay them out separately onto the baking trays.

5. Add eggs, olives, allspice and jalapenos into the mince mixture and season to taste.

6. Place 1-2 tsp of the mixture onto the centre of each pastry slice.

7. Brush the edges of the pastry with water and fold over into a triangle, pressing the edges down with a fork.

8. Bake for 25 mins or until golden. Serve warm.

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You can glaze the empanadas with an egg yolk wash (before baking) to make them golden.

This is a cheat’s version of the traditional empanada, which I use when I want to eat some comfort food without all of the fuss. Empanadas are traditionally eaten during family meals and are the ultimate reminder of home and a perfect snack for a cold, rainy day. Empanadas remind me of meals at my grandmother’s house as a child and are a delicious way to say “I love you”.

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PREP TIME 5 MIN COOK TIME 10 MIN SERVES 6 COST $$

SPINACH COB DIP ELOISE SHIELDS INGREDIENTS

METHOD

250g cooked spinach, roughly chopped

1. Preheat oven to 150°C. 2. Squeeze excess liquid out of the spinach. 3. Place all ingredients (except the cob) in a bowl and stir

400g whole egg mayonnaise 300g sour cream 1 packet Spring Vegetable Soup 1 cup tasty cheese, grated 1 round cob loaf

until combined.

4. Cut a lid off the top of the cob loaf and scoop bread from the centre, chopping into pieces.

5. Pour the dip into loaf and replace lid. 6. Place the loaf in the oven for 5-10 mins. 7. Serve warm with cob pieces.

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Serve with celery and carrot sticks for something different to dip.

This was my favourite Christmas recipe as a child. My mum made it every year and now my sister and I make it for the family. The last time I made it for my friends, the plate was licked clean!

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PREP TIME 15 MIN COOK TIME 30 MIN SERVES 6 COST $$

MUSSEL CHOWDER LISA GONG INGREDIENTS

METHOD

1 tbsp vegetable oil

1. Heat oil in a saucepan over medium heat and add onions.

1 onion, finely diced 2 celery stalks, trimmed and diced 450g potatoes, cubed 2 bacon rashers, diced 2 cups chicken or vegetable stock 500g live mussels 3 tbsp flour 2 tbsp unsalted butter, melted 1 cup double cream Salt and pepper, to taste

Cook until golden.

2. Add bacon, celery and potatoes and sauté for 5 mins. 3. Pour stock into saucepan and cook over medium heat until potatoes are tender.

4. Add mussels and cook for 1-2 mins or until the mussel shells begin to open. Set aside.

5. In a separate pan, combine flour and butter over medium heat, whisking until smooth.

6. Add cream and continue to whisk until smooth and thick. 7. Combine the soup with the cream mixture. Heat through without boiling.

8. Season to taste. Serve hot with sourdough toast or garlic bread.

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Make sure you remove the pot from the heat as soon as the mussels open, otherwise they will overcook. Mussels that don’t open should be discarded as it means they were already dead before cooking.

The first time I made this dish it was supposed to be with clams,but my friend and I couldn’t find any so we used mussels instead, which I much preferred (it cut down on the richness of the chowder). This is warm and comforting and great to cook with friends on cold winter nights.

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PREP TIME 1 HR COOK TIME 30 MIN SERVES 8 COST $

FALAFEL SALAD JANE SZE WING TAM INGREDIENTS

METHOD

500g pumpkin flesh, diced and roasted

1. Preheat oven to 200°C. Line a baking tray with baking paper. 2. Blend all ingredients in a food processor or blender until it

400g chickpeas, rinsed and drained 2 garlic cloves ½ tsp baking soda 1 bunch parsley leaves 1 bunch coriander leaves 1 tsp ground coriander 1 tsp ground cumin Salt and pepper, to taste

SALAD

forms a paste.

3. Chill the mixture for 30 mins to 1 hour. 4. Place scoops of the mixture onto the baking tray. 5. Drizzle with olive oil and bake for 30 mins or until golden brown.

6. Mix greens, tomato and mushrooms in a bowl. 7. In a separate bowl, mix chives with yoghurt. 8. Add falafel to salad bowl and serve with dressing.

1½ cups salad greens ½ tomato, sliced 2-3 mushrooms, sliced

DRESSING 125g plain yoghurt 1 bunch chives

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Drain chickpeas until completely dry to prevent the mixture from falling apart. Instead of baking, you can pan-fry the falafels for 3-5 mins.

I love food that is healthy, easy to make from scratch and uses ingredients that I already have at home. I was inspired after the first time I tried falafels in a restaurant and decided to make them at home with a healthy twist.

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PREP TIME 5 MIN COOK TIME 20 MIN SERVES 2 COST $

PESTO CHICKEN PASTIES ISABEL BYRNES INGREDIENTS

METHOD

1 puff pastry sheet, thawed

1. Preheat oven to 180°C. Line a baking tray with baking paper. 2. Slice the puff pastry sheet in half and place on the baking tray. 3. Stack a few slices of tomato, a slice of cheese, and chicken

1 chicken breast, cut in half 1 tomato, thickly sliced 2 tbsp pesto 2 slices of cheese 1 egg, beaten

breast on one end of the puff pastry (in that order).

4. Spread pesto on the chicken breast. 5. Brush some egg on the edges of the pastry and fold over the top end.

6. Press the edges with a fork to seal and poke a few holes into the top. Brush the top with remaining egg.

7. Bake for 15-20 mins until golden brown. Serve warm.

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These taste just as great cold the next day.

My boyfriend and I were having a cosy night in. From the ingredients we found in the kitchen, this is what we decided to cook together.

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MAINS


PREP TIME 10 MIN COOK TIME 20 MIN SERVES 4 COST $$

KOREAN FRIED CHICKEN WITH CHEESE OLIVIA KA YEE WONG INGREDIENTS

METHOD

1 tbsp Korean chilli paste

1. Preheat oven to 220°C. 2. Combine the Korean chilli paste, soy sauce, sugar, salt and

1 tbsp soy sauce 1 tbsp sugar Salt and pepper, to taste 400g chicken wings or thigh fillets, cut into 4 cm pieces 1 egg, beaten 1 tbsp water 200g corn or potato starch Vegetable oil

pepper in a bowl.

3. Add the chicken and mix with your hands. 4. In a separate bowl, combine egg with 1 tbsp water. 5. Lightly coat chicken pieces in starch and then egg. Dip chicken in starch again, making sure to cover all sides.

6. Deep-fry the chicken in a pot of oil over a medium high heat until golden brown.

½ cup mozzarellacheese, shredded

7. Transfer the chicken onto a plate lined with paper towels to

SAUCE

8. Fry the chicken again over a medium high heat for another

4 tbsp water 2 tbsp Korean chilli paste 1½ tbsp honey ½ tsp mustard

absorb excess oil. 2 mins.

9. Transfer chicken to a plate and set aside. 10. To make the sauce, mix Korean chilli paste, honey, mustard and water in a bowl. Toss the chicken in the mixture.

11. Place the chicken in an oven safe dish. Sprinkle cheese over the top.

12. Bake until the cheese is melted. Serve hot.

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Potato starch stays crunchier for longer and you can find it at most Asian grocery stores.

Given its rising popularity outside of Korea, many variations of the traditional Korean Fried Chicken have emerged and one of the most exciting and delicious ones combines crunchy, spicy chicken with cheese!

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PREP TIME 10 MIN COOK TIME 1HR 20 MIN SERVES 4 COST $$$

BRAISED PORK BELLY SUE JIN SUNG INGREDIENTS

METHOD

1kg pork belly

1. Place pork belly in a large pot and cover with cold water

4 tbsp white sugar 2 tbsp oil 4 tbsp dark soy sauce 2 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry 4 star anise ½ tsp salt 10 cloves of garlic, chopped 2 tsp grated ginger 2 spring onions, chopped 2 cups water

until submerged.

2. Heat on high until boiling and cook for 5 mins. Drain and set aside.

3. Cut pork into 4cm squares. 4. Heat oil and 2 tbsp sugar in a large pan over medium high heat, stirring continuously until the sugar caramelises (turns golden brown).

5. Reduce heat to medium and add pork. 6. Fry for 5 mins and stir to evenly coat the pieces. 7. Add cooking wine and dark soy sauce, stirring briefly to coat and mix.

8. Spread pork into an even layer in bottom of the pan and add water, salt and star anise.

9. Cover with a lid and heat until the water boils. 10. Add garlic, ginger and spring onions and simmer for 50 mins on low heat until pork is fork tender.

11. Remove lid and add the remaining sugar. 12. Cook on high for 10 mins or until the sauce thickens into a glaze.

13. Garnish with spring onions.

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Substitute the white sugar with 2 tbsp of rock sugar in step 10 to give your pork a glossy look. Be careful when caramelising the sugar in the oil as it burns easily.

This is a lovely braised pork belly recipe that has a slightly sweet and savoury flavour that everyone will love! It takes a while but is worth it when it becomes melt-in-your mouth tender.

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PREP TIME 10 MIN COOK TIME 20 MIN SERVES 2 COST $

BAUERNFRÜHSTÜCK (FARMER’S BREAKFAST) MAY ERLINGER INGREDIENTS

METHOD

3 large potatoes, peeled and thinly sliced

1. Boil the potatoes in a pot of salted water for 5-10 mins or until

2 rashers of bacon, diced

2. Fry the bacon over medium high heat for 2-3 mins. 3. Mix in onion and cook until soft. 4. Add oil and potatoes and cook for 10 mins or until potatoes

⅟2 onion, finely chopped 2 tbsp olive oil 3 eggs ½ cup tasty cheese 1 tbsp chives, chopped

tender. Drain.

start to brown.

5. Reduce heat to medium low. 6. Crack eggs into the pan and gently mix the ingredients together for 1-2 mins, or until eggs are cooked.

7. Sprinkle cheese on top and stir for 1 min. 8. Garnish with chives and serve hot.

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Cast-iron pans are ideal, as they retain the flavour of everything in the pan. It is best served hot, but is also great cold.

My mother was always the cook in the family while my father couldn’t even make a slice of toast. My sisters and I had no faith that he could cook anything, but one morning he surprised us with this delicious Bavarian meal. It quickly became our favourite breakfast, a meal he was happy to cook and the only dish we would ever eat when mum was away.

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PREP TIME 15 MIN COOK TIME 50 MIN SERVES 5 COST $$

CHICKEN KARAHI SAAD AHMED INGREDIENTS

METHOD

1kg chicken thigh fillets, fat and skin removed, chopped into large pieces

1. Mix chicken, spices and yoghurt in a bowl. 2. Heat 1 tbsp oil over medium heat in a frying pan. Add tomatoes

25g Garam Masala 1 tsp Kashmiri chilli powder or chilli powder 2 tbsp yoghurt

and cook until they become a paste. Remove from heat.

3. In a pot, fry onions in 5 tbsp oil over medium heat until golden brown.

4. Add ginger, garlic, tomatoes and chicken to the onions and mix well.

6 tbsp vegetable oil ½ kg tomatoes, finely chopped 2 onions, chopped 2 garlic cloves, minced 1 (2 cm) knob of ginger, finely chopped ¼ red capsicum, roughly chopped 2 green chillies, chopped 1 bunch coriander, chopped

5. 6. 7. 8.

Cover and cook over medium heat for 10 mins. Uncover and continue cooking for 15 mins. Remove the chicken pieces and place them in a bowl. Cook the gravy on high heat until it becomes a thick, moist paste without any large pieces of tomato or onion.

9. Place the chicken back in the pot, with the capsicum and green chillies. Mix and cook over medium heat with the lid covered for 1 min.

10. Garnish with coriander and serve hot with rice.

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To make this dish more authentic, go to a specialist Indian grocery store and substitute spices with Karahi Gosht spice mix.

I made this for my sister and brother in law when they visited from Perth. It was absolutely delicious and they couldn’t believe I made it. This dish is now famous in my family and everyone wants to try it.

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PREP TIME 10 MIN COOK TIME 1 HR SERVES 6 COST $$

VEGETARIAN LASAGNE MIKAELA LEACH INGREDIENTS

METHOD

1 onion, finely chopped

1. Preheat oven to 180°C. 2. In a saucepan, fry garlic and onion with oil over medium heat

2-3 cloves of garlic, crushed 2 tbsp Olive oil ½ head of broccoli, cut into florets 1 cup cooked spinach, chopped 1 (400g) can diced tomatoes ½ cup shallots, chopped ½ cup tomato paste 1 packet lasagne sheets

CHEESE SAUCE 2 tbsp butter, melted

until brown.

3. Add spinach, broccoli, tomatoes, tomato paste and shallots. Cook until vegetables are soft.

4. In a separate pan, combine butter, flour, milk and grated cheese. Stir over heat until thick and smooth.

5. In a baking dish, layer cheese sauce, lasagne sheets, vegetable mix. Repeat using remaining ingredients.

6. Sprinkle with cheese and bake for 20-30 mins, or until the top layer is golden brown.

2 tbsp plain flour ⅓ cup milk 125g tasty cheese, grated

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This is a tasty way of getting more vegetables into your diet and is an easy meal to prepare for a dinner party and a good way to meal-prep for the week. You can add extra vegetables (carrots, zucchini and capsicum work well).

When my mum asks my family ‘What should I make for dinner?’ the response is, without fail, vegetarian lasagne. This has long been a family favourite–from my grandma, to my mum and is now a frequent dish in my own kitchen too.

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PREP TIME 20 MIN COOK TIME 2 HRS SERVES 16 COST $$

BOLOGNESE EMILY OLORIN INGREDIENTS

METHOD

1 tbsp butter

1. Cook butter, oil, carrots, onions and celery in a large pot over

1 tbsp oil 2 celery sticks, finely diced 2 medium carrots, finely diced 2 medium onions, finely diced 500g pork mince 500g veal mince 250g prosciutto (or bacon), diced 1 cup dry red wine 4 (400g) cans crushed tomatoes 2 bay leaves

high heat until the onion is soft.

2. Add the pork and veal mince and prosciutto and cook until browned.

3. Pour in wine and reduce until the liquid is less than 1cm in depth.

4. Add the tomatoes and bay leaves and stir. 5. Simmer on low heat for 1 to 2 hours, stirring occasionally. Add water if necessary.

6. Serve hot with pasta.

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This freezes exceptionally well and can be reheated when necessary. The longer you leave the Bolognese to simmer, the richer the flavours will be. I recommend cooking it for 4 hours.

This is the only dish that my mother was able to cook. Amidst the burned fish, raw chicken and other culinary adventures of my childhood, the Bolognese was a harbinger of a tasty, edible dinner. It is super versatile and can be served with almost anything.

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PREP TIME 10 MIN COOK TIME 40 MIN SERVES 4 COST $$

VEGAN PHO ELAINE YI ZHANG INGREDIENTS

METHOD

SOUP

1. Cook noodles as per instructions on the packet. Drain and

1 packet traditional rice paper pho noodles 1 onion 1 (4cm) knob of ginger 1 tbsp fresh coriander, finely chopped 3 cinnamon sticks 2 star anise 1L vegetable stock

set aside.

2. Use an open flame on grill or gas stove to scorch ginger and onion for approx. 5 mins. Rinse afterwards.


3. Fry coriander, cinnamon and star anise in a large pot on medium heat until it starts to smell fragrant.

4. Add the remaining soup ingredients and simmer for 30 mins. 5. Place the noodles in the bowls and ladle over hot stock. Serve with toppings.

3 carrots, chopped 2 tsp soy sauce

TOPPING Bean sprouts Broccoli, chopped Mushrooms, chopped into florets Basil Coriander Lemon, halved Chilli, chopped Shallots, chopped

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Vegetable toppings and type of noodles can be changed to your preference. You can also add faux lemongrass chicken and tofu. Pho noodles can be found at your local Asian supermarket.

My sister usually prepares her own food because she is the only vegan in the family. However, there was one chilly night where we wanted to eat a dish as a family and this was perfect. We shared laughs, jokes and food that night and just thinking about it reminds me of how grateful I am for my family.

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PREP TIME 50 MIN COOK TIME 40 MIN SERVES 4 COST $

VIETNAMESE BRAISED CHICKEN IN COCONUT WATER PHONG ANH DANG INGREDIENTS

METHOD

4 chicken drumsticks

1. Marinate the drumsticks with the shallots, garlic, honey, salt,

3 tbsp light soy sauce 1 tbsp garlic, finely chopped 1 tbsp shallot, finely chopped 1 tbsp honey or sugar 1 tsp Chinese five spice powder ½ tsp salt 500ml coconut water

soy sauce and Chinese five spice powder for at least 45 mins (preferably overnight).

2. In a large pot, cook chicken over medium heat until brown on all sides.

3. Add coconut water and reduce heat to low. 4. Simmer for 30 mins or until the sauce has thickened and the chicken is cooked.

4 spring onions, white part only (optional)

5. Serve hot with rice and garnish with spring onion.

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Use tap water as a cheaper alternative to coconut water.

When I was a child, my mum would cook this dish for our family train trips from Ho Chi Minh City to Nha Trang every summer. Since studying abroad, this dish has allowed me to savour memories of my childhood and helped me to understand the Vietnamese proverb: “When we live there, the ground is just where we live. When we go away, the ground suddenly becomes our souls.”

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PREP TIME 20 MIN COOK TIME 45 MIN SERVES 6 COST $$

BEEF STROGANOFF DOMENIC PACE INGREDIENTS

METHOD

900g boneless beef chuck steak, cut into thin strips

1. Roll meat in flour and coat evenly, or shake the meat in a

¼ cup flour

2. Heat oil in pan over high heat and cook meat until browned. 3. Dissolve beef stock cube in 1 cup of hot water. 4. Add the beef stock and the remaining ingredients, excluding

¼ cup oil 1 cup hot water 1 cube of beef stock 230g mushrooms, sliced 2 onions, finely sliced 2 tbsp mustard ⅓ cup tomato sauce

floured bag.

the sour cream, into the pan.

5. Cover and simmer for 30-40 mins, or until meat is tender. 6. Add sour cream, salt and pepper just before serving. 7. Serve hot with white rice.

1 tbsp butter ¼ tsp marjoram 1 cup sour cream Salt and pepper, to taste White rice, to serve

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It is nicer and more flavoursome the next day when reheated. However, don’t reheat with sour cream – always stir in the sour cream just before serving so it doesn’t split.

My mum used to make this as a surprise treat and it was always amazing coming home to the aroma – it smells just as good as it tastes. It’s the only meat dish that I actually miss since becoming vegetarian.

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PREP TIME 35 MIN COOK TIME 1 HR 10 MIN SERVES 5 COST $$

CHICKEN AND POTATO ROAST CARMAN LEUNG INGREDIENTS

METHOD

10 chicken drumsticks

1. Preheat oven to 220°C. 2. Combine chicken, lemon zest, lemon juice, thyme, rosemary, 1

Zest and juice of 1 lemon 5 fresh rosemary sprigs, chopped 6 fresh thyme sprigs 4 tbsp olive oil 5 large potatoes, cut into 3 cm cubes

tbsp olive oil, salt and pepper. Marinate for 20 mins.

3. Place potatoes, chicken, garlic cloves, remaining olive oil, salt and pepper in a large oven dish and toss to mix evenly.

4. Bake for 1 hour or until potatoes are golden. Serve hot.

10 garlic cloves Salt and pepper, to taste

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Add root vegetables for some extra flavour.

Every family has a roast chicken recipe and this is my family’s one. Chicken and potato roast is a classic dish that always brings a smile to my face. It’s easy to prepare but still has that wow factor.

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DESSERT


PREP TIME 40 MIN COOK TIME 10 MIN SERVES 24 COST $$

DOUBLE CHOCOLATE FUDGE COOKIES ZAINAB ALASADI INGREDIENTS

METHOD

1½ cups brown sugar

1. Preheat oven to 180°C. Line baking trays with baking paper. 2. In a large bowl, mix together the melted butter, brown sugar,

125g unsalted butter, melted 2 large eggs, at room temperature 1 tsp vanilla extract 2 cups plain flour ½ cup cocoa powder, sifted 1 tsp baking soda 200g dark chocolate chips

eggs and vanilla extract. 


3. Stir in the baking soda, cocoa powder and flour with a wooden spoon until a soft dough forms.

4. Fold in the chocolate chips. 5. Allow the batter to chill in the fridge for 30 mins to 1 hour. 6. Portion out cookie dough into tablespoon-sized balls and place on the baking trays. Flatten slightly with the palm of your hand.

7. Bake for 8-10 min. 8. Cool on the trays for 10 min before transferring to a cooling rack.

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You can stuff these cookies with caramel and sprinkle them with a little salt to take them to the next level.

These cookies always bring a smile to someone’s face. They are decadent without being too much, and make a perfect afternoon treat.

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PREP TIME 10 MIN COOK TIME 50 MIN SERVES 8 COST $$

CARROT AND WALNUT LOAF SELINA ONG INGREDIENTS

METHOD

1½ cups self-raising flour

LOAF

1½ tsp ground cinnamon

1. Preheat oven to 180°C. Grease and line two 20 cm loaf tins

1 tsp baking soda 160g brown sugar 160g canola oil 3 eggs 3 carrots, grated ⅔ cup roasted walnuts, roughly chopped

LEMON CREAM CHEESE ICING 50g butter, softened 50g icing sugar, sifted 100g cream cheese, at room temperature Zest of 1 orange 1 tbsp lemon juice

with baking paper.

2. Mix the flour, baking soda and cinnamon in a bowl. 3. In a separate bowl, beat the brown sugar and oil with an electric mixer until smooth. Add eggs one at a time, beating well after each addition.

4. Add the flour mixture and gently stir until just combined. Do not over mix.

5. Fold in the carrots and walnuts. 6. Pour the batter evenly into loaf tins. 7. Bake for 40-45 mins or until a toothpick inserted into the centre comes out clean.

8. Cool for 5 mins in the tin. 9. Turn out loaf onto a wire rack, peel off baking paper and cool completely.

LEMON CREAM CHEESE ICING

1. Beat butter and icing sugar until smooth. 2. Add cream cheese, orange zest and lemon juice, beating until smooth again.

3. Spread over loaves. 4. Chill in fridge to firm up icing. 5. Cut into thick slices to serve.

CHEF’S TIP

CHEF’S STORY

For a fun twist, soak ⅓ cup raisins in 2 tbsp orange juice and fold in when adding the carrot and walnuts.

I fell in love with the art of baking and was inspired by Instagram to create this dish. It is easy to make and super moist, plus the waft of cinnamon brings warmth to my house. It is easily my favourite recipe to bake!

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PREP TIME 10 MIN COOK TIME 12 MIN SERVES 4 COST $$

MOLTEN CHOCOLATE CAKE BERNICE CHUNG INGREDIENTS

METHOD

Butter, for greasing

1. Preheat oven to 180°C. Grease the inside of ramekins with

Flour, for dusting 1¾ cup caster sugar 1 cup plain flour 135g unsalted butter, melted 3 eggs ½ cup cocoa powder 1½ tsp vanilla extract Icing sugar, to serve (optional)

butter, then dust with flour.

2. Mix cocoa powder, butter, caster sugar, vanilla extract, flour and eggs in a large bowl.

3. Pour mixture into ramekins and bake for 10-12 mins until the top is crisp but the centre is still molten and gooey.

4. Cool in the ramekins. 5. Dust liberally with icing sugar and serve warm.

CHEF’S TIP

CHEF’S STORY

This batter can be made in advance, stored in the fridge and baked when needed.

The first time I made this was for my parents’ 25th wedding anniversary. I remember hiding it in my room so it would be a surprise for them. It’s since become my go-to, failsafe celebration cake.

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INGREDIENTS

METHOD

CHEF’S TIP

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INGREDIENTS

METHOD

CHEF’S TIP

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PREP TIME 10 MIN COOK TIME 15 MIN SERVES 2 COST $

BANANA BUTTERSCOTCH SLIDERS AMY GEDDES INGREDIENTS

METHOD

2 large bananas

1. For the sauce, combine butter, sugar, vanilla extract and cream over medium heat.

4 tbsp brown sugar Butter, for greasing 4 mini brioche burger buns (or Challah broken up) Vanilla ice cream

BUTTERSCOTCH SAUCE 50g unsalted butter, melted ½ cup brown sugar ½ cup heavy cream 1 tsp vanilla extract

2. 3. 4. 5. 6. 7.

Simmer for 4-5 mins, stirring occasionally to prevent burning. Set aside to cool. Slice bananas on a 45 degree angle into medium sized pieces. Coat with sugar. Heat a greased pan over medium heat. Place bananas in a single layer (do this in batches if the pan is not large enough). Flip once the underside is golden brown.

8. Toast brioche. 9. Lay bananas on the base of the brioche. 10. Drizzle with butterscotch sauce. 11. Place a scoop of ice cream on top. 12. Gently place the brioche lid on top and serve immediately.

CHEF’S TIP

CHEF’S STORY

You can add liqueur to the butterscotch sauce. Chopped peanuts can also be sprinkled over the bananas.

I created this recipe on a whim to impress someone special. I wanted to make something unique. It turned out so well that I have been making it ever since!

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PREP TIME 20 MIN COOK TIME 1HR 10MIN SERVES 8 COST $$$

SHOLEH ZARD ARMIN CHITIZADEH INGREDIENTS

METHOD

1 cup white rice

1. Rinse the rice in cold water until the water runs clear. 2. Drain and add to a pot with 6 cups of water. Bring to boil, then

6 cups water 1 cup sugar 50g butter 2 pods cardamom, grinded 3 tbsp hot water 1 tsp saffron, grinded ⅓ cup rose water 2 tbsp almonds, slivered 2 tbsp pistachios, slivered 1 tbsp ground cinnamon

simmer uncovered for 30 mins, stirring occasionally so the grains don’t stick to the base.

3. Add butter, cardamom powder and sugar. Mix well. 4. Simmer for a further 30 mins, remembering to stir occasionally. Add more water if needed.

5. Meanwhile, soak saffron in 3 tbsp of hot water for 20 mins. 6. Pour rose water and saffron water (including threads) into the pot and simmer for 5 mins until thickened.

7. Garnish with pistachios, almond and cinnamon and serve at room temperature.

CHEF’S TIP

CHEF’S STORY

You can refrigerate the pudding if you prefer to eat it chilled.

This aromatic dessert is usually made to show good will and in large portions so it can be shared with family and friends. It is customary for a young boy from the family to distribute Sholeh Zard, so I was in charge in my family.

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INGREDIENTS

METHOD

CHEF’S TIP

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INGREDIENTS

METHOD

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PREP TIME 20 MIN COOK TIME 50 MIN SERVES 6 COST $

APPLE CINNAMON ROSES ELISHA MA INGREDIENTS

METHOD

1 tbsp oil, for greasing

1. Preheat oven to 200 ̊C and grease a muffin tray with oil. 2. In a medium-sized bowl combine 500ml water and

500ml water 2 tbsp lemon juice 3 apples, halved and cored 2 puff pastry sheets, thawed 6 tbsp apricot preserve (or any other jam) 4 tbsp water Flour, for dusting 1 tbsp cinnamon ½ tbsp brown sugar Icing sugar (optional)

lemon juice.

3. Cut the apples into thin slices, approx. 2mm thick and place in the bowl of water.

4. Microwave for 5 mins or until tender. Drain. 5. In a separate bowl, mix the apricot preserve with 4 tbsp water. 6. Dust the work surface with flour and lightly flatten the pastry using a rolling pin.

7. Divide the pastry evenly into 10 strips and spread with the apricot mixture.

8. Place 7-9 apple slices on the long side of a strip, overlapping each other with the skin-side facing up.

9. Fold the pastry lengthways to cover the bottoms of the apple slices.

10. Roll the pastry from the short end tightly so that it forms a rose.

11. Place the rose into the muffin tray and sprinkle cinnamon and sugar on top. Repeat with the remaining pastry and apple slices.

12. Place a pan of water at the bottom of the oven to prevent

the roses from burning. Bake the roses for 30-45 mins or until golden.

13. Dust with icing sugar and serve.

CHEF’S TIP

CHEF’S STORY

Don’t use too much apricot preserve. It will boil over the roses and make a mess when baking.

This recipe is incredibly simple to make yet it looks really elegant and sophisticated! It is a sure-fire way to wow your dinner guests.

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PREP TIME 10 MIN COOK TIME 15 MIN SERVES 6 COST $$

COCONUT PANNA COTTA WITH MANGO CREMEUX ELISSA LINARDY INGREDIENTS

METHOD

PANNA COTTA

PANNA COTTA

800ml coconut cream

1. Mix coconut cream, sugar, lemongrass, kaffir lime leaves

⅓ cup castor sugar 1 lemongrass stalk, crushed 3 kaffir lime leaves 1 tbsp vanilla extract 3 tsp gelatine powder 50ml warm water

MANGO CREMEUX 300ml mango puree/ juice ¾ cup castor sugar 100ml cream 50g butter, diced 1½ tsp gelatine powder

and vanilla extract in a saucepan over medium heat. Whisk continuously until it boils. Set aside.

2. Dissolve gelatine in warm water. 3. Add the gelatine mixture to the coconut cream mixture and whisk until completely dissolved.

4. Strain the mixture into a large bowl. Leave to cool on top of a bowl of iced water until warm.

5. Pour mixture into plastic cups or glasses until they are half full. Chill in the fridge to set.

MANGO CREMEUX

6. Heat the sugar and mango puree in a saucepan until it boils, whisking continuously to prevent burning.

7. Remove from heat and mix in cream, butter and gelatine until smooth.

8. Transfer the mixture to a bowl, cover with cling wrap and chill in the fridge for 20 mins or until warm.

9. Pour the mango creameux on top of the panna cotta. Chill until ready to serve.

CHEF’S TIP

CHEF’S STORY

For a crunchy twist, add crushed banana chips on top as a garnish.

This was the dessert recipe I created as an apprentice chef at my first job and as such, it holds a special place in my heart. It doesn’t require an oven, is gluten-free and pretty fool-proof. I have received many compliments for this dessert and I am sure you will too.

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INGREDIENTS

METHOD

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COOKBOOK TEAM WHAT IS YOUR BEST COOKING TIP? OTHILIA NGUYEN-LE COOKBOOK COORDINATOR Always rest your meat after cooking as it redistributes the juices and makes it more tender.

GRAPHIC DESIGNER COURTENEY HOME Always clean up as you go. There is nothing worse than eating your food knowing you have a lot of mess to shift afterwards.

KAOKO MIYAZAKI EDITOR When you clean an oily pan, sprinkle some baking soda on it and let sit for a while. When you go back to wash it, it’ll come right off!

EDITOR KITTY LU Wash onions after peeling so you won’t cry when chopping them.

JOANNA HO PHOTOGRAPHER Always have tinned tomatoes in your pantry.

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ISABEL BYRNES EDITOR My Nonna always used to toss butter or olive oil through the pasta straight after it was boiled to stop the strands from sticking (and for flavour).

PHOTOGRAPHER ZAINAB ALASADI Use an ice-cream scoop for cupcake and cookie batter. It’s neater and it makes even sized portions!

HANNA HETHERINGTON GRAPHIC DESIGNER If you want to know a roast chicken is cooked put a skewer in the thigh and if the juices run clear it is cooked!

SOCIAL MEDIA AND EVENTS ELAINE ZHANG Stick a wooden chopstick or a spoon in oil to test if the oil is hot enough for frying. If small bubbles form around the utensil then you’re ready to fry.

SHIVIKA KUMAR SOCIAL MEDIA AND EVENTS Don’t be afraid to experiment when you cook! Add that extra ingredient if you think it will compliment your dish.

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TWENTY SIXTEEN


For more exclusive recipes and content please visit www.arc.unsw.edu.au/cookbook

SPECIAL THANKS

ACKNOWLEDGEMENTS

Scarlett Ha

Jill Dupleix

Student Engagement Coordinator

Celebrity Food Journalist

Caroline Page Marketing and Publications Manager Ryan Carceller Senior Graphic Designer Kathryn O’Connell Business Development Manager Casey D’Souza Social Media Coordinator James Yau Deputy Director of Student Services Shelley Valentine Director of Student Services

PRESENTED BY

PERSONAL THANKS Charlotte Goodsir, Cameron CrippsKennedy, Carla Zuniga Navarro, Eric Souksai, Emma Woods, Jeeves Verma, Jessica Troester, Kieran Butler, Sara Birks, My-luan Nguyen-Le, Vimla Hayman and of course my wonderful volunteers for going the extra mile. 62


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Arc UNSW Student Cookbook 2016  

Food From The Heart

Arc UNSW Student Cookbook 2016  

Food From The Heart

Profile for arcunsw