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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 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 It’s clearly biscuit and cake time season provides the perfect excuse to try new recipes. BY BERNADETTE KENNEALY.

We need a little uplift. Even the smell of warm chewy biscuits can be transformative. Cooking is great for so many reasons, whether it be therapy; to crack open that great red wine; or to grab a bunch of Or, introducing a new twist on a choc cake fave will help enliven the spirit. friends on a weekend afternoon for nourishment, a laugh and a bowl of comfort. Here’s a few ideas from Bern the Chef. 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. Easy Biscuit Recipe Ways to lively up a chocolate cake

I have trotted this one out many times and keep batches ready to go in the freezer. It is so easy that most of the ingredients will already be in your pantry and certainly the local shop (if there’s not a run on condensed milk!). This biscuit mix makes a lot. Before baking, you can divide into several lots to add variations of flavour. • 500 g butter or margarine at room temperature • 1/2 cup caster sugar • 395g Nestle Sweetened

Condensed Milk • 5 cups of sifted self-raising flour METHOD - Cream the butter and sugar till fluffy - Pour in the whole can of condensed milk, then gently fold in the flour cup by cup - Mix until it comes together - Portion out into biscuit pieces - Place onto greased trays, and chill first before baking. - Oven bake at 170 degrees for 12 to 15 minutes AND FOR VARIETIES, TRY: - Rolling in two tablespoons of cinnamon and sugar - Add ½ cup of tiny chocolate chips - Make an indent with a wooden spoon and add ½ a teaspoon of jam - Add two tablespoons of peanut butter and a tablespoon of brown sugar. TVO 31

(including – no shame here - packet mixes)

Mandarin and Ginger

Pork Cheeks • The zest of one orange • A teaspoon of cinnamon • A tablespoon of powdered chai mix • Yoghurt moistens cakes. Swap the milk/water component for yoghurt or buttermilk • A whole scraped out vanilla bean • Swap a cup of flour for almond meal for extra protein • Add a pinch of flaky sea salt • A cup of raisins with a cup of Oloroso sherry sitting in a jar keeps very well in the fridge. Add a spoonful of this to your chocolate cake mix for a decadent twist. A spoonful Any meat cooked on the bone has more flavour. Although it does of this over ice cream is sublime as well.take longer to cook, the flavour intensity is worth it! • If packet mix is your go-to, to give it more oomph by This recipe is based on feeding 6 people. Work on one Maryland adding an extra egg to the mix, use butter instead of oil, per person, skin on. and add a couple of tablespoons of natural yoghurt. enjoy

Chicken Maryland with Bacon and Polenta

• 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 • 1/2 cup light soy sauce • 500mls chicken stock • 1/4 cup Shaoxing wine • 3 pieces dried mandarin peel (Asian grocer) • 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,

• 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 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.