Banoffee Pavlova Roulade: Julie Goodwin’s Essential Cookbook – Julie Goodiwn

 

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

You can sweeten the cream with 1 teaspoon vanilla extract and 1 tablespoon icing sugar if you wish. I choose not to as the pavlova itself is very sweet.
Banoffee Pavlova Roulade
Serves 10–12 Prep time: 20 minutes Cooking time: 30 minutes
8 eggwhites
2 cups caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
1 teaspoon vanilla extract
600 ml thickened cream, whipped
4 ripe bananas, sliced ½ cm thick
For the caramel sauce
125 g butter
½ cup brown sugar
½ cup thickened cream
For the candied macadamias
½ cup macadamia nut pieces
¼ cup icing sugar
1 Preheat oven to 160°C. Grease and line a 26 x 34 cm baking tray with baking paper.
2 In the bowl of an electric mixer, whip the egg whites until soft peaks form.
Add the sugar a little bit at a time, whipping continually, until the sugar is
dissolved and stiff peaks have formed.
3 Sprinkle over the cornflour, vinegar and vanilla and gently fold through the
egg whites until combined. Do this very gently so as not to knock the air out of
the mixture. Spread the mixture into the baking dish and bake for 20 minutes
or until just firm.
4 When the meringue comes out of the oven, allow to cool for 5 minutes.
Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of
the meringue. Lay a clean tea towel on the bench, and carefully invert the
baking dish so that the meringue comes out on top of the baking paper and
on top of the tea towel. Carefully remove the baking paper from the bottom
of the meringue.
5 Spread half the cream in a line along the long edge of the meringue closest to
you. Press half the sliced bananas into the cream. Now the fun part: carefully,
using the tea towel as a helping hand, roll the meringue over the cream until
it looks like a log. Carefully lift onto the serving plate, putting the join at the
bottom.
6 For the caramel sauce, heat a large frypan over medium heat and melt the
butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).
7 For the candied macadamias, place the nuts and icing sugar in a fry pan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.

8 Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.

Banoffee pavlova roulade p.275

 

 

 

 

Stuffed Eggplant – Julie Goodwin’s Essential Cookbook – Julie Goodwin

 

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Stuffed Eggplant
Serves 4 Prep time: 10 minutes Cooking time: 30 minutes

2 eggplants
2 teaspoons salt
¼ cup olive oil
500 g lamb mince
3 brown onions, diced
4 cloves garlic, chopped
½ teaspoon ground cumin seed

½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon pepper
4 slices bread, processed to
a coarse crumb
1⅓ cups grated tasty cheese

1 Preheat the oven to 200°C.
2 Cut the eggplants in half lengthways and scoop the flesh out of each half,
leaving a thin layer of flesh in the skins. Cut the removed flesh into 2 cm
cubes and sprinkle with half the salt.
3 Heat the olive oil in a large frypan over medium-high heat and fry the mince
until brown and cooked through. Rinse the eggplant cubes and squeeze dry
then add to the mince, along with the onion, garlic, spices, remaining salt and pepper. Stir until the onion and garlic are fragrant and translucent. Stir through the crumbed bread.
4 Pile the mixture into the eggplant halves and top each half with ⅓ cup
cheese. Place on a lined baking tray and bake for 20 minutes or until the
cheese is golden and bubbling.

Stuffed eggplant p.47

Honey Mustard Glazed Pork Chops: Julie Goodwin’s Essential Cookbook – Julie Goodwin

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Honey mustard glazed pork chops
Serves 4 Prep time: 10 minutes
Cooking time: 15 minutes + marinating time

⅓ cup honey
⅓ cup whole grain mustard
⅓ cup white wine
2 cloves garlic, crushed
4 pork loin chops
1 tablespoon olive oil
1/3 cup cream

1 Combine the honey, mustard, wine and garlic in a bowl. Add the pork chops,
ensuring they are coated all over, and marinate for 10 minutes.
2 Heat the oil in a large chef pan over medium-high heat. Remove the chops
from the bowl, reserving the marinade, and cook for about 4–5 minutes on
each side or until golden and just cooked through. Remove from the pan and
rest under foil.
3 Place the reserved marinade in a small saucepan and bring to the boil. Cook
for 2–3 minutes until reduced by half. Stir in the cream and simmer for about
2 minutes or until thickened to a saucy consistency.
4 Drizzle the chops with the honey mustard sauce and serve.

Honey mustard glazed pork chops p.54

Post Script: Julie Goodwin’s Essential Cookbook – Julie Goodwin

Julie Goodwin’s Essential Cookbook

Julie Goodwin

Hachette Australia

ISBN: 9780733637117

 

Description:

Australia’s best-loved home cook and original MASTERCHEF, Julie Goodwin is back with the accessible and practical cookbook every family needs.

Looking for the perfect meal for your family?

All you need to make delicious food to feed your hungry loved ones is contained here in one place. Collected here for the first time you can find Julie’s essential go-to recipes: from making a great omelette, to roasting the perfect chicken, preparing simple and satisfying soups and salads and baking classic cakes, muffins and desserts that will become family favourites. Whatever ingredients you have in the house, no matter the season or occasion, you can put together a tasty feast that will please everyone, every time.

 

 

My View:

“Whatever ingredients you have in the house no matter what the season or occasion, you can put together a tasty feast that will please everyone, every time.” (Back cover)

 

This book is a “collection of everything I think is important to know in order to be able to nourish yourself and the people you love; it’s the recipes that bring back childhood memories for myself and my kids; it’s the little bits of kitchen wisdom that have been handed down through generations, or passed on from friends, or discovered by accident or through trial and error. It is the book I want my boys to have for when they have families of their own.”  (Julie Goodwin, Introduction) Indeed this is a book that when you think engagement present, house warming present, birthday present…this is the “go to” book.  With sections on the basics, and much more – why are my family cooking memories not of laksa, dukkah, baked Camembert with pear and candied walnuts, cannellini bean dip, lemon, pea and ricotta cannelloni?  Why not???  A different generation I suppose – who only cooked basics, who cooked in the pervasive shadow of war time rationing, who were conservative in their tastes. Even when I went to high school I could not avoid the stodge that was offered in the home economic classes I attended.  Thank goodness home cooking has evolved into the sumptuous and nourishing choices we have today (yes food can be both tasty and nutritious).

 

Julie Goodwin provides a resource that is easy to use, inspiring and tasty. This book makes the perfect gift to give or to keep for yourself.

 

 

 

 

 

Salted Chocolate Honeycomb: Sharing Plates – Luke Mangan

Sharing Plates

Recipes and Images from Sharing Plates by Luke Mangan (Murdoch Books)

“Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull them out any time that calls for a sweet little bite.” p. 194

 

Salted Chocolate Honeycomb

Makes about 25 pieces

 

cooking oil or spray, for greasing

 

125 g (4½ oz) liquid glucose

360 g (12¾ oz) caster (superfine) sugar

3 tablespoons honey

15 g (½ oz) bicarbonate of soda (baking soda)

250 g (9 oz) dark chocolate

sea salt, for sprinkling

 

Line a heatproof tray with baking paper and lightly
oil it.

Place the glucose, sugar, honey and 75 ml (2¼ fl oz) water in a saucepan over medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a quite dark caramel colour.

Remove from the heat and leave to stand for 2 minutes, before whisking in the bicarbonate of soda. Whisk just enough so that it is incorporated into the caramel, ensuring not to over-mix or the honeycomb will collapse.

Pour onto the prepared tray and leave at room temperature for about 1 hour to cool.

Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat, dip the honeycomb bits into the melted chocolate, and place on the wire rack.

Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.

 

Salted Choc Honeycomb

 

Strawberry-Infused Gin Tonic: I’m Just Her for Dessert – Caroline Khoo

I'm Just Here For Dessert

Images and recipes from I’m Just Here For Dessert by Caroline Khoo (Murdoch Books RRP $39.99)

 

 

Strawberry-Infused Gin Tonic

makes: 1 drink

INGREDIENTS

  • 40 ml (1  fl oz) gin
  • 50 ml (11/2 fl oz) gin
  • 150 ml (5 fl oz) tonic water
  • 5 strawberries, hulled

 

Method

  1. Halve 3 of the strawberries and let them steep in the gin for a couple of hours.
  2. Remove and discard the strawberries. Either transfer the infused gin to an airtight bottle to drink later, or pour into a glass. Add some ice and tonic water, then halve the remaining strawberries and add them to the glass for a pretty garnish.
  3. Enjoy!

strawberry gin

Pink Sparkle: I’m Just Here For Dessert – Caroline Khoo

I'm Just Here For Dessert

Images and recipes from I’m Just Here For Dessert by Caroline Khoo (Murdoch Books RRP $39.99)

 

Pink Sparkle

Fill three-quarters of a champagne flute or small glass with pink lemonade. Top up with your favourite champagne (or non-alcoholic sparkling drink) then garnish each glass with 4 fresh raspberries. If planning a party, this is a really easy cocktail to prepare ahead of time. Just add the champagne and raspberries right as your guests arrive. (Makes one 125 ml/4 fl oz drink)

 

Pink Sparkle