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The Special

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www.cookbookny.com.au

Cottage pie

More than 1 hour 6 People

1 tablespoon oil 2 onions, chopped 2 garlic cloves, crushed 750g beef mince ¼ cup (35g) flour 2 cups (500ml) beef stock 1/3 cup (90g) tomato paste 1 tablespoon worcestershire sauce 2 tomatoes, sliced Potato topping 500g potatoes, peeled, chopped 45g butter ¼ cup (60ml) hot milk 1. Preheat oven to 200°C or 180°C fan. Heat oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add mince and cook on high for 7 minutes, stirring to break up any lumps, until browned. 2. Stir in flour and cook for 1 minute. Remove from heat, add stock, tomato paste and worcestershire sauce. Bring to boil on medium heat and simmer for 5 minutes. 3. Meanwhile, cook potato in plenty of boiling water until tender. Drain well and return to pan with butter and milk. Mash well and season to taste. 4. Spoon mince mixture into a large ovenproof dish. Top with tomato slices and spread over mashed potato. Rough up surface of potato with a fork. Bake for 30 minutes, until top is golden. Serve with salad.

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12/1/2009 9:19:55 AM


The Special

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Sesame crusted salmon with Asian coleslaw

Less than 15 minutes 4 People

½ small wombok (Chinese cabbage), shredded 1 capsicum, thinly sliced 2 tablespoons rice wine vinegar 2 teaspoons sesame oil 3 teaspoons sugar 4 x 125g salmon fillets, skin removed 2 tablespoons sesame seeds 1 cup coriander leaves, plus extra to serve lime wedges, to serve

1. Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat. 2. Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked. 3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.

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12/1/2009 9:19:55 AM


The Special

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Greek custard pastries

More than 1 hour 10 or more People

4 ¾ cups (1.2L) milk ½ cup (110g) caster sugar ½ cup (80g) fine semolina 5 eggs, lightly beaten 1 teaspoon vanilla essence 16 sheets filo pastry 50g unsalted butter, melted 1½ cups (330g) caster sugar juice of 1 lemon 2 whole cloves 1 cinnamon stick 1. Heat milk, sugar and semolina in a heavy-based saucepan on medium. Cook for 15 minutes, stirring constantly, until mixture thickens. Remove from heat, cover with plastic wrap and cool. When mixture reaches room temperature, whisk in egg and vanilla. 2. Preheat oven to 180°C or 160°C fan. Grease a 33cm x 22cm x 5cm baking pan. Layer eight sheets of filo pastry in prepared pan, brushing each sheet with melted butter. Pour over custard and top with remaining filo pastry, brushing each sheet with butter. Score twelve squares through top three sheets. Bake for 45 minutes, until crisp and golden. 3. Meanwhile, to make syrup place all ingredients with 1 cup of water in a saucepan. Heat on medium for 2 minutes, stirring, until sugar dissolves. Bring to boil and cook for 8 minutes, until syrupy. Slowly pour over cooled pastry, discarding cloves and cinnamon. Serve at room temperature.

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12/1/2009 9:19:56 AM


The Special

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Chinese spaghetti Less than 30 minutes 4 People

800g fresh udon noodles 4 green onions (shallots), sliced on the diagonal 1 tablespoon sesame oil 2 tablespoons peanut or rice bran oil 750g pork mince 2 tablespoons shaoxing wine (Chinese rice wine) or dry sherry 1 tablespoon grated ginger 2 garlic cloves, crushed 1/3 cup (80ml) hoisin sauce 2 tablespoons chilli bean sauce 1 tablespoon soy sauce 1 cup (250ml) chicken stock diced cucumber, coriander leaves, to serve 1. Prepare noodles according to packet directions. Drain and toss with half of green onion and half of sesame oil. 2. Heat peanut oil in a wok on medium. Stir-fry pork for 2-3 minutes, until browned. Add wine and stir for 1 minute, until evaporated. Remove pork. Stir-fry ginger, garlic and remaining onion for 30 seconds. Add sauces and stir-fry for 30 seconds. 3. Add pork and stock and bring to boil. Reduce heat and simmer for 10 minutes, until thickened. Stir in remaining sesame oil. 4. Serve noodles with meat sauce, cucumber and coriander.

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The Special

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Banana smoothie Less than 30 minutes 2 People

1-2 ripe bananas 1 scoop vanilla icecream 1 cup milk (of choice)

Place the sliced bananas, icecream and milk in a blender jar and blend to a smooth drink.

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12/1/2009 9:19:56 AM


The Special

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www.cookbookny.com.au

Greek cheese and spinach rolls Less than 1 hour 10 or more People

2 x 100g packets baby spinach, washed, drained 2 egg yolks ¼ cup (60ml) cream 125g fetta, crumbled 6 sheets filo pastry 40g butter, melted 2 teaspoons sesame seeds

1. Preheat oven to 200°C or 180°C for fan-forced. Line a baking tray with baking paper. 2. Cook spinach in a saucepan on high heat, covered, for 3 minutes, until wilted. Set aside to cool. Squeeze out excess moisture with hands and pat dry with paper towel. Chop coarsely. Beat egg yolks and cream together. Add fetta and spinach and season to taste. 3. Brush one sheet of pastry with butter. Top with another pastry sheet. Cut into four. Place 1 heaped tablespoon of spinach mixture along long edge of one piece of pastry. Fold in sides and roll up to enclose filling. Continue with remaining pastry and spinach mixture to make 12 rolls. 4. Place rolls on prepared tray, seam-sides down. Brush each roll with remaining melted butter and sprinkle with sesame seeds. Bake for 25-30 minutes, until crisp and golden. Serve piping hot.

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The Special

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Zucchini and tomato frittata Less than 1 hour 4 People

2 roma tomatoes, quartered 2 tablespoons extra virgin olive oil 1 teaspoon thyme leaves 3 medium zucchini, cut into 1cm-thick slices 8 black olives, pitted, halved 7 eggs, lightly beaten 1 tablespoon finely chopped parsley leaves, plus extra to serve

1. Preheat oven to 160째C or 140째C fan. Arrange tomato on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside. 2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomato and olives in frying pan. Pour in egg and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden. 3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.

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12/1/2009 9:19:56 AM


The Special

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Best-ever banana bread Less than 1 hour 8 People

2 bananas 2 tablespoons golden syryp ¾ cup sugar 1 egg 1 cup self-raising flour pinch of salt >

Heat oven to 180°C (160°C fan forced), Grease and line the base of a loaf pan. In a medium bowl, mash bananas then add golden syryp. Add sugar and stir in.Add egg, sifted flour and salt and lightly mix until combined. Pour into loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean. Allow to cool in tin for 10 minutes, then turn onto wire rack to cool.

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12/1/2009 9:19:57 AM


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Lean lasagne

More than 1 hour 4 People

1 onion, finely chopped 2 garlic cloves, crushed 250g lean beef mince ¾ cup (185ml) red wine 1 cup (250ml) beef stock 400g can diced tomatoes 2 x 125g cans kidney beans, drained, rinsed 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 6 sheets instant lasagne ½ cup (50g) grated mozzarella 1/3 cup (25g) grated parmesan 300ml low-fat yogurt 1 egg, lightly beaten ½ cup (100glow-fat ricotta ¼ teaspoon nutmeg 1. Preheat oven to 190C or 170C fan. Lightly spray a saucepan with cooking oil spray and heat on medium. Cook onion and garlic, stirring for 5 minutes until soft. Add beef and cook for 3 minutes until browned, stirring to break up any lumps. Stir in red wine, stock, tomato, beans, tomato paste and oregano and simmer for 30 minutes. Season to taste. 2. Meanwhile, make Topping by combining all ingredients in a bowl. 3. Lightly spray a shallow dish with cooking oil spray. Line base with 2 lasagne sheets. Spoon over half of meat sauce and top with a third of combined mozzarella and parmesan. Repeat layers finishing with lasagne sheets. Pour topping over and sprinkle with remaining cheese. Bake for 50-60 minutes, until bubbling and golden. Serve hot or warm.

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12/1/2009 9:19:57 AM


The Special

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Salmon patties

More than 1 hour 8 People

500g potatoes, peeled, halved 30g butter ¼ cup (60ml) hot milk 210g can pink or red salmon, drained, bones and skin removed ¼ cup (20g) grated parmesan ¼ cup (35g) plain flour 1 egg, lightly beaten ¾ cup (50g) dry breadcrumbs 2 tablespoons olive oil salad, lemon wedges, to serve > 1. Cook potato in a saucepan of boiling water for 15 minutes, until tender. Drain, return to pan and place on low heat for 2 minutes, until potato is thoroughly dry. Remove from heat and mash lightly with a fork. Add butter and hot milk, beating until very smooth. Set aside to cool completely. 2. Flake salmon into a bowl. Add mashed potato and parmesan. Season to taste and mix well to combine. Divide salmon mixture into eight patties. Dust with flour, brush with beaten egg and coat with breadcrumbs. Place on a tray and refrigerate for 1 hour. 3. Heat oil in a large non-stick frying pan on medium. Cook patties for 3-5 minutes each side, until golden. Serve with salad and lemon wedges.

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12/1/2009 9:19:57 AM


The Special

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Baked pasta with fetta and pumpkin

More than 1 hour 6 People

500g pumpkin, peeled, chopped 3 rashers bacon, rind removed, chopped 6 garlic cloves, unpeeled 2 tablespoons oil 400g rigatoni pasta 100g fetta, crumbled 1/2 cup parsley leaves, chopped 1/2 cup (50g) grated mozzarella 1. Preheat oven to 190C or 170C fan. Place pumpkin, bacon, garlic and half of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until pumpkin is tender. Squeeze garlic from skin. 2. Meanwhile cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid. 3. Combine pasta, pumpkin, bacon, garlic flesh, fetta, parsley and remaining oil in a 10-cup ovenproof dish. Pour over reserved liquid and top with mozzarella. Bake for 25 minutes, until golden.

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12/1/2009 9:19:57 AM


The Special

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Spring vegetable risotto

Less than 1 hour 4 People

6 cups (1.5L) reduced-salt chicken stock 1 tablespoon olive oil 1 leek, sliced 2 garlic cloves, crushed 1 ½ cups (300g) arborio rice 1 cup (120g) frozen peas 100g green beans, trimmed, blanched, halved 1 zucchini, sliced ½ cup chopped parsley leaves 2 tablespoons grated parmesan baby rocket, to servev 1. Heat stock in a saucepan until simmering. 2. Meanwhile, heat oil in a saucepan on medium. Cook leek and garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent. Add 1/2 cup of stock, stirring until absorbed. Repeat with remaining stock, 1/2 cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans and zucchini and cook for another 5 minutes until rice is tender and creamy. 3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket.

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12/1/2009 9:19:58 AM


The Special

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Tuscan chicken

Less than 1 hour 4 People

2 punnets (400g) grape tomatoes ¾ cup (110g) pimento stuffed green olives ¼ cup (60ml) olive oil juice of 1 lemon 4 chicken breast fillets basil leaves, rice and salad, to serve 1.Preheat oven to 180°C. In a bowl combine tomatoes, olives, 2 tablespoons of oil and lemon juice. 2. Heat remaining oil in a frying pan. Season chicken to taste and fry for 2-3 minutes each side, until golden. Transfer to a baking pan. 3. Pour over tomato mixture, toss well and season to taste. Bake for 15-20 minutes, turning once, until chicken is cooked. Top with a few basil leaves and serve with rice and salad.

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12/1/2009 9:19:58 AM


The Special

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Sausages with Tuscan beans

Less than 30 minutes 4 People

2 tablespoons olive oil 3 garlic cloves, chopped 2 x 400g cans cannellini beans, rinsed and drained 400g can diced tomatoes 6 sage leaves 6-8 Italian spicy sausages >

1. Heat oil in a saucepan on medium. SautĂŠ garlic for 1 minute. Stir in cannellini beans, tomatoes and sage. Simmer for 5 minutes, until sauce thickens slightly. 2. Grill sausages for 8 minutes, turning regularly, until brown and cooked through. Slice and serve with beans

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12/1/2009 9:19:58 AM


The Special

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Moroccan chicken with eggplant and couscous Less than 1 hour 4 People 1 tablespoon olive oil 8 chicken pieces 1 onion, finely chopped 2 garlic cloves, crushed 2 tablespoons mild Moroccan seasoning 400g can chopped tomatoes 1 large eggplant, sliced ¼ cup coriander leaves 1½ cups (300g) couscous, prepared according to packet directions, to serve 1. Heat oil in a saucepan on high. Cook chicken for 2 minutes each side, until golden. Set aside. Reduce heat to medium, sauté onion and garlic for 3 minutes. Add seasoning, cook for 1 minute more. 2. Return chicken to pan with tomato and 1 cup water. Bring to boil. Reduce heat to low and simmer for 25 minutes, covered, until chicken is cooked through. 3. Meanwhile, grease and preheat a chargrill pan on high. Cook eggplant for 4 minutes each side, until tender. 4. Spoon chicken over eggplant. Top with coriander leaves and serve with couscous.

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12/1/2009 9:19:58 AM


The Special

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Almond, chicken and cinnamon quinoa pilaf

Less than 1 hour 4 People

1 tablespoon olive oil 400g chicken thigh fillets, cubed 1 onion, finely chopped 1 red capsicum, seeded, cut into strips 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 2 cups (500ml) reduced-salt chicken stock 1 cup (200g) quinoa, rinsed 1/2 cup (70g) slivered almonds, toasted 1/2 cup torn mint 1. Preheat oven to 200C or 180C fan. Heat oil in a heavy based, ovenproof saucepan on high. Cook chicken in batches for 2 minutes, until browned. Remove from pan. 2. Reduce heat to medium and cook onion and capsicum, stirring, for 3 minutes until soft. Add spices and chicken and toss to coat. Stir in stock and quinoa and season to taste. Bring to boil. 3. Cover and transfer to oven. Bake for 25 minutes until liquid is absorbed and quinoa is tender. Fluff up with a fork and serve topped with almonds and mint.

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12/1/2009 9:19:58 AM


The Special

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Rigatoni with almond, tomato and basil sauce

Less than 1 hour 4 People

375g rigatoni 1 cup (80g) flaked almonds, toasted 400g can diced tomatoes 1 cup basil, plus extra to serve 2 garlic cloves, crushed grated rind of 1 lemon 1/3 cup (80ml) extra virgin olive oil shaved parmesan, to serve 1. Cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain reserving 1 cup of cooking liquid. 2. Meanwhile, place half of almonds, tomato, basil, garlic and lemon rind in a food processor and process until well chopped. With motor running, add oil in a thin stream. Process until sauce is nearly smooth but still has some texture. Season to taste. 3. Heat sauce in saucepan on low. Toss through pasta until well coated, adding a little cooking liquid if needed to moisten. Serve topped with remaining almonds, extra basil and parmesan.

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12/1/2009 9:19:59 AM


The Special

CookBook

Boxty pancakes

Less than 1 hour

www.cookbookny.com.au

8 People

4 medium potatoes, peeled 2 cups (300g) self-raising flour 1 egg, lightly beaten 1 Âź cups (375ml) milk crispy grilled or fried bacon, roasted baby truss tomatoes, to serve 1. Cut two potatoes into chunks and cook in a pan of boiling, salted water for 10 minutes, until tender. Drain, mash well and season to taste. 2. Grate remaining potatoes and squeeze out excess water. Add to mashed potato with flour. Mix until just combined. Fold in egg and enough milk to form a batter of dropping consistency (see tip). 3. Heat a large, lightly oiled frying pan or griddle on medium. In batches, cook 2-tablespoon measures of batter for 3-4 minutes each side, until golden.

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