cook
WITH BERN THE CHEF
www.bernthechef.com.au
Bern the Chef
is a local caterer who has been in the Lane Cove area for over 15 years. She has worke in many corporate catering positions as well as operating a small business. Bern love 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 foo 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 Soup weather is here, get the big pot out! 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.
and Ginger I willMandarin always love pumpkin soup. Always. It’s vegetarian, gluten free Pork Cheeks and easy. Full of vitamins, low calorie and even immune • Oil for frying boosting, I feel virtuous just slurping it :)
Chicken Maryland When was the last time you with Bacon andhot Polenta enjoyed luscious chocolate? Autumn is superb for your customisable sweet • Spice weather rub slurp. Milo for the classics, is great as it is, adding mini • 1 tblspn sea saltFor a step up, the stovetop marshmallows for cuteness. 1 tblspnmilk, smoked version can•include yourpaprika favourite melted chocolate bar, even a •dribble of alcohol, try frangelico, baileys or rum. 1 tblspn ground cumin
• 3 onions, finely chopped I choose Jap pumpkin, named as it is Just Another peeled • 4 Icloves Pumpkin. It’s easy to peel, personally shavegarlic, the peel off and chopped with a knife on the board. Always putfinely the flat surface flush with the chopping board for safety.• 2 carrots, roughly chopped. Try this chai• 4 flavoured version. springs fresh thyme leaves Once it’s all peeled and cut into big• 6 chunks, place -onto a 1 kilo pork cheeks approx tspnfrother, dry mustard powder If you have •a1milk add the milk to the roasting tray with only a tablespoon (or of olive oil andwith a little substitute beef cheeks) infused spice mix for a creamy version. • 1 tspn ground white pepper sea salt. Roast on the top shelf at 200 degrees for about • 2 inches ginger, peel and slice 20 minutes. For 4 serves, in a small saucepan, or • 1/2 cup light soy sauce microwaveable jug mix: In the big pot, a couple of roughly chopped onions can • 500mls chicken stock • 200 mls ofAny water meat cooked on the bone has more flavour. Although it does be browning. I also add two rough chopped carrots, a • 2 tablespoons of honey 1/4 cupSaute Shaoxing take longer to cook, the flavour intensity is worth it! couple of bay leaves and a stick of•celery. till allwine • 4 tablespoons of cocoa golden, then add a tablespoon of garam masala. You can This recipe is based on feeding 6 people. Work on one Maryland • 3 pieces dried mandarin peel • 1 stick of cinnamon 1 teaspoon ground) also use cumin, chinese five spice or(Asian curry grocer) powder. Stir per person,(orskin on. • 5 crushed cardamom pods to toast the spice for a couple of minutes, add 2 litres of • 2 whole star anise (or half a teaspoon of ground cardamom) water, 2 chopped potatoes and bring to the boil. By now • 2 cloves • 2 dried red chillies your pumpkin should be cooked, add this, then check (or all to taste) • 1 teaspoonMix of vanilla extract all spice ingredients together in a bowl. Slash the the vegetables are soft. Turn off the• 2heat. Blend sticks with a cinnamon • Peel from one orange chicken legs, place a couple of slashes on the thigh and then stick blender while still hot. • 1 tspn white peppercorns the spices into all thegrated nooks and crannies. Place onto a For serving,rub whipped cream & freshly nutmeg. To use a blender or food processor,• 2it’s saferdark to dosoy this tblspn sauce tray in a single layer and refrigerate for a couple of hours. after it’s cooled a little. • Heat on medium, stirring to infuse the spices. • 2 tblspn brown sugar Add a couple of wedge cut Spanish onions, 4 smashed whole • Add 600 ml of your choice of milk, bring back to a low Season with salt & pepper, a little freshly grated nutmeg, garlic cloves, 1 punnet of cherry tomatoes (whole), and one • 6 mandarins, whole simmer. Strain into a serving jug. and more water if it’s a little thick. I like to add a can of orange cut into quarters. Drizzle with olive oil and place • Warm your serving mugs with boiling water for a minute or coconut cream. Try one of the following herbs for a bright medium hot pour ovenin(160 two, tip outinto the ahot water and thedegrees). hot chai. lift. sage, coriander, Italian parsley, mint or chives. Sauté onions in a heavy based pot with oil for 4-5 minutes• To serve, dollop Roast for 30 to 40 minutes. over a tablespoon of whipped cream and It keeps in the fridge, orthe freeze a couple of cheeks and brown untilwell translucent. Add trimmed pork grated fresh As nutmeg. that is roasting, sauté a couple of chopped bacon rashers containers forside. nextAdd week when it’s busy and cold. on each the ginger, carrot and aromatic spices and
cook stirring for another 3 minutes until the whole pot is 22 TVO 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,
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
