Bern the Chef is a local caterer who has been in the Lane Cove area for over 15 years. She has worked in many corporate catering positions as well as operating a small business. Bern loves catering and the freedom that clients give her to do what she does best. Cooking is her forte and Bern loves the classics as well as keeping up to date with the latest food trends. www.bernthechef.com.au
Autumn bliss
There’s nothing quite like walking into a warm home with aromas of baked puddings and a roast dinner. With more time spent inside, the change of season provides the perfect excuse to try new recipes. BY BERNADETTE KENNEALY. Cooking is great for so many reasons, whether it be therapy; to crack open that great red wine; or to grab a bunch of friends on a weekend afternoon for nourishment, a laugh and a bowl of comfort. Walking past the butcher’s daily offerings, are there meat cuts you wish you knew how to use? Perhaps skirt steak, pork cheeks or chicken Maryland? Pork cheeks are one of my favourites and my ears prick up every time I hear of a new recipe. The version below would be delicious with rice noodles and broth and is best made the morning of, or even the day before.
Mandarin and Ginger Pork Cheeks • Oil for frying • 3 onions, finely chopped • 4 cloves garlic, peeled and finely chopped • 2 carrots, roughly chopped. • 6 pork cheeks - approx 1 kilo (or substitute with beef cheeks) • 2 inches ginger, peel and slice
Chicken Maryland with Bacon and Polenta • Spice rub • 1 tblspn sea salt • 1 tblspn smoked paprika • 1 tblspn ground cumin • 4 springs fresh thyme leaves • 1 tspn dry mustard powder • 1 tspn ground white pepper
• 1/2 cup light soy sauce • 500mls chicken stock • 1/4 cup Shaoxing wine • 3 pieces dried mandarin peel (Asian grocer)
Any meat cooked on the bone has more flavour. Although it does take longer to cook, the flavour intensity is worth it! This recipe is based on feeding 6 people. Work on one Maryland per person, skin on.
• 2 whole star anise • 2 dried red chillies (or to taste) • 2 cinnamon sticks • 1 tspn white peppercorns • 2 tblspn dark soy sauce • 2 tblspn brown sugar • 6 mandarins, whole
Sauté onions in a heavy based pot with oil for 4-5 minutes until translucent. Add the trimmed pork cheeks and brown on each side. Add the ginger, carrot and aromatic spices and cook stirring for another 3 minutes until the whole pot is fragrant. Add the stock and Shaoxing wine, transfer into an oven dish, cover and slow cook on 140 degrees for 2 hours. Add the whole mandarins, the dark soy and brown sugar, cover, continue to cook for another 30 minutes (a slow cooker will also work here). To serve, spoon out pork cheeks with a mandarin per serve. Great with steamed rice and broccolini, bok choy or even steamed white cabbage. 26 I THE VILLAGE OBSERVER I NO. 273 I MAY 2018
Mix all spice ingredients together in a bowl. Slash the chicken legs, place a couple of slashes on the thigh and then rub the spices into all the nooks and crannies. Place onto a tray in a single layer and refrigerate for a couple of hours. Add a couple of wedge cut Spanish onions, 4 smashed whole garlic cloves, 1 punnet of cherry tomatoes (whole), and one orange cut into quarters. Drizzle with olive oil and place into a medium hot oven (160 degrees). Roast for 30 to 40 minutes. As that is roasting, sauté a couple of chopped bacon rashers in a heavy based pot. Add 2 cups of polenta and 1 litre of chicken stock, working quickly until a soft porridge consistency. Turn the heat off and cover. Leave for 5 minutes to absorb and soften, add 100gms butter, freshly chopped parsley and 100gms cheddar cheese. To serve, place one Maryland per guest on top of a spoonful of the soft cheesy polenta. Add a splodge of the now saucy onions, tomatoes and garlic. Perfect with a crisp green salad.
