Cook

With Bern the Chef bernthechef.com.auBern 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 Autumn bliss There’s nothing quite like walking into a warm home with aromas newly-acquired puppies, carrying Tupperware filled with treats. of baked puddings and a roast dinner. With more time spent inside, the change of Picnics are great, but there can be much more to season provides the perfect excuse to try new recipes. a picnic than sandwiches, quiches and cakes. 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 Chicken Waldorf Salad 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 Chicken Maryland with Bacon and Polenta

Stunning price. Beautiful home.

• Oil for frying • 3 onions, finely chopped • 4 cloves garlic, peeled and INGREDIENTS finely chopped • 2 carrots, roughly chopped.• 6 tablespoons mayonnaise (or plain yogurt) • 1 tablespoon lemon juice • 6 pork cheeks - approx 1 kilo • 1/2 teaspoon sea salt (or substitute with beef cheeks) • 2 inches ginger, peel and slice • Pinch freshly ground black pepper • 2 sweet apples, cored and chopped • 1/2 cup light soy sauce • 1 cup seedless red grapes, halved, or 1/4 cup raisins • 1 cup thinly sliced celery • 500mls chicken stock • 1/4 cup Shaoxing wine • 2 cups of chopped BBQ chicken • 1/2 cup chopped, slightly toasted walnuts • Lettuce • 3 pieces dried mandarin peel (Asian grocer) • 2 whole star anise METHOD - In a medium bowl, whisk together the mayonnaise (or • 2 dried red chillies (or to taste) yoghurt), lemon juice & seasoning. • 2 cinnamon sticks- Add the apples, grapes, celery, chicken & walnuts. • 1 tspn white peppercorns Mix well to coat all the ingredients. Taste to check for 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. - • 6 mandarins, wholeImagine changing the apple for mango, the walnuts for cashews & adding a little honey & ginger to the dressing for a summer hit. Sauté onions in a heavy based pot with oil for 4-5 minutes - Dream up peaches with pecans & add basil along with enjoy 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 some balsamic through the dressing for a lazy sunset supper. The only limit is your imagination. 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

• Spice rub Northcott Gardens’ village heart of smartly • 1 tblspn sea salt refurbished retirement units embraces a • 1 tblspn smoked paprika central garden-scape of manicured hedges, shady trees, and lush lawns that the • 1 tblspn ground cumin community of residents enjoy every day. • 4 springs fresh thyme leaves • 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 Call Janne Scott on 0416 187 324 or take longer to cook, the flavour intensity is worth it! 9299 3951 to find your special place at This recipe is based on feeding 6 people. Work on one Maryland Northcott Gardens. Or discover all four per person, skin on.

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 Hunters Hill Lane Cove Maroubra 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). vasey.com.auRoast 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