cook
With Bern the Chef 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
We are finally out and about - on picnic rugs with our gingham-lined wicker baskets and our newly-acquired puppies, carrying Tupperware filled with treats. There’s nothing
Autumn bliss
quite like walking into a warm home with aromas Picnics are great, but there canabe muchdinner. more to With more time spent inside, the change of of baked puddings and roast a picnic than sandwiches, quiches and cakes. season provides the perfect excuse to try new recipes. BY BERNADETTE KENNEALY.
Chicken Waldorf Salad
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
INGREDIENTS • 2plain carrots, roughly chopped. • 6 tablespoons mayonnaise (or yogurt) • 1 tablespoon lemon juice • 6 pork cheeks - approx 1 kilo • 1/2 teaspoon sea salt (or substitute with beef cheeks) • Pinch freshly ground black pepper • 2 inches ginger, peel and slice • 2 sweet apples, cored and chopped • 1/2 cup soyraisins sauce • 1 cup seedless red grapes, halved, or light 1/4 cup • 1 cup thinly sliced celery • 500mls chicken stock • 2 cups of chopped BBQ chicken • 1/4 cup Shaoxing wine • 1/2 cup chopped, slightly toasted walnuts • 3 pieces dried mandarin peel • Lettuce (Asian grocer) METHOD • 2 whole star anise - In a medium bowl, whisk together the mayonnaise (or • 2 dried red chillies (or to taste) yoghurt), lemon juice & seasoning. - Add the apples, grapes, celery, chicken & sticks walnuts. • 2 cinnamon Mix well to coat all the ingredients. check for • 1 tspnTaste whitetopeppercorns seasoning. Spoon onto fresh lettuce leaves or use as a filling in a crusty roll or wrap. • 2 tblspn dark soy sauce • 2 tblspn brown sugar - The ingredient list can be altered so many ways. - Imagine changing the apple for mango, the whole walnuts for • 6 mandarins, cashews & adding a little honey & ginger to the dressing for a summer hit. -Sauté Dream up peaches withbased pecans add basil along with onions in a heavy pot& with oil for 4-5 minutes some balsamic through the dressing for a lazy sunset until translucent. Add the trimmed pork cheeks and brown supper. The only is your imagination. on each side. Add limit the ginger, carrot and aromatic spices and
enjoy
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
Stunning price. Chicken Maryland with Bacon and Polenta Beautiful home. • Spice rub Northcott • 1 tblspnGardens’ sea salt village heart of smartly refurbished retirement units embraces a • 1 tblspn smoked paprika central garden-scape of manicured hedges, • 1 tblspn ground cumin shady trees, and lush lawns that the • 4 springsof fresh thyme leaves community residents enjoy every day. • 1 tspn dry mustard powder Situated at 92 Burns Bay Road, Northcott • 1 tspn ground white pepper Gardens perfectly positions you 450m from Lane Cove’s shopping hub, with your city bus stop a 50m stroll. All this from $200,000*. Any meat cooked on the bone has more flavour. Although it does take longer to cook,on the 0416 flavour187 intensity worth it! Call Janne Scott 324isor
9299 findonyour special place atone Maryland This 3951 recipe istobased feeding 6 people. Work on per person,Gardens. skin on. Northcott Or discover all four Vasey Communities.
Mix all spice ingredients together in a bowl. Slash the chicken legs, place a couple of slashes on the thigh and then Epping Hillall the Lane Cove Maroubra rub theHunters spices into 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. vasey.com.au As that is roasting, sauté a couple of chopped bacon rashers in a heavy based pot. Add 2 cups of polenta and 1 litre *Price correct as at September 2021. J006224 of chicken stock, working quickly until a soft porridge consistency. Turn the heat off and cover. Leave for 5 minutes TVO chopped 21 to absorb and soften, add 100gms butter, freshly parsley and 100gms cheddar cheese.
