Pork Terrine with Grape Chutney
Serves 8
Ingredients
Pastry:
- 2½ cups plain flour, plus extra for dusting
- 1 tsp salt
- 210ml water
- 100g butter
- 1 large egg, lightly beaten (to glaze pastry)
Filling:
- 750g pork sausages, skins removed
- 200g streaky bacon, finely chopped
- 2 Tbsp flat-leaf parsley, finely chopped
- 1 tsp thyme, finely chopped
- 4 spring onions, finely sliced
Grape Chutney:
- ¼ cup honey
- ¼ cup sugar
- 1 tsp fresh ginger, grated
- 1/3 cup white wine vinegar
- 500g seedless red grapes, halved
- 1 tsp orange zest, grated
- 1 tsp cornflour
Method
- For the Chutney, heat the honey, sugar, ginger and vinegar together in a saucepan over a low heat until the sugar has dissolved. Add the grapes and orange zest, then increase the heat to medium. Simmer for 10 minutes. Season with salt and pepper. Mix the cornflour with 15ml water, then stir it into the grape mixture. Simmer for 1 minute, stirring. Remove from the heat and cool completely. Put into a sealed container and refrigerate until ready to serve.
- For the Pastry, put the flour and salt into a large bowl. Make a well in the centre. Heat the water and butter together in a saucepan until the butter has melted. Pour the hot liquid into the well in the flour bowl. Stir the flour in gradually. Once it forms a dough, knead gently on a lightly floured surface until smooth. Break off a third of the pastry and set it aside. Keep it covered and warm.
- Roll out the larger piece of pastry so that it is big enough to line the base and sides of a terrine or loaf tin. Grease the tin well, then put the pastry into the tin and press into the corners so that it fits well and there are no gaps. Refrigerate while you prepare the filling.
- For the filling, mix the ingredients together until well combined. Season to taste with salt and freshly ground black pepper. Spoon into the prepared pastry case. Press down with the back of a spoon to flatten and fill in the gaps.
- Roll out the remaining pastry to form a lid large enough to cover the terrine. Brush the edges of the pastry case with some of the beaten egg. Lay the pastry lid on top and crimp together at the edges. Decorate the top of the terrine with any remaining offcuts of pastry, then brush it with the remaining beaten egg. Pierce a hole in the pastry lid to allow the steam to escape.
- Bake the terrine in an oven preheated to 200°C for 30 minutes. Check to see that the pastry is not browning too quickly. If it is, cover lightly with a piece of aluminium foil. Continue to bake for a further 20-30 minutes until the pastry is crisp and golden and the filling cooked through.
- Remove from the oven and set aside to cool for 30 minutes before removing the pie from the tin. Cool further, then cover and refrigerate for 3-4 hours or overnight. Allow the terrine to reach room temperature before serving. Serve sliced with the Grape Chutney on the side.
Mushroom & Brandy Pate with Bread Bun Wreath
Serves 8
Ingredients
- 30g butter
- 2 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 400g mushrooms, roughly chopped
- 1 sprig rosemary, roughly chopped
- 2 Tbsp brandy
- 250g cream cheese
Bread Rolls
- 2 tsp instant dried yeast
- 1 tsp sugar
- 1¼ tsp salt
- 250ml warm milk
- 1 large egg, lightly beaten
- 60g soft butter
- 125g tasty cheese, grated
- 1 tsp fresh rosemary, finely chopped
- 1 large egg, lightly beaten and mixed with 1 Tbsp water
Method
- Heat a large heavy-based pan over a medium heat. Add the butter and oil. Add the onion and cook for two minutes. Add the garlic and mushrooms and cook for about 4 minutes, stirring occasionally, until the mushrooms are tender. Add the rosemary and season to taste with salt and freshly ground black pepper. Stir in the brandy. Simmer for a further 2 minutes, then remove from the heat and set aside to cool for 15 minutes.
- Transfer the mushroom mixture to a food processor. Blend for a minute, then add the cream cheese and blend until smooth or leave it slightly chunky if you prefer. Check the seasoning, then transfer to a serving dish. Refrigerate until ready to serve.
- For the Bread Rolls, put the flour, yeast, sugar and salt into the bowl of a mixer fitted with a dough hook. Let the mixer run slowly and add the milk, a little at a time. Add the egg, and then the butter. Knead for 5 minutes. Add a little warm water if the dough is too dry. Knead for 10 minutes.
- Put the dough into a bowl and cover with a damp cloth. Leave to rise for 1 hour or until doubled in size.
- Knead the dough back and add the cheese and rosemary. Fold and knead until the cheese is incorporated into the dough.
- Roll into small balls. Put a metal dish slightly bigger than your pate dish onto a baking tray. Grease the dish. Put the small bread dough balls around the dish, leaving a bit of space between them for rising. Set aside to rise for 30 minutes.
- Brush lightly with the egg wash. Bake in a preheated oven at 180°C for about 30 minutes or until golden and cooked through.
- Remove from the oven and cool. Remove the metal dish carefully. Transfer the bread ring to a serving platter or wooden board. Put the mushroom pate dish in the middle. Serve while the bread is still slightly warm.
Vegetable Tempura
Serves 8
Ingredients
- 6 broccolini stems, halved lengthways
- 1 medium eggplant, thinly sliced
- 250g mushrooms, halved or left whole if they are small
- 1 red pepper, seeded and cut into strips
- Canola oil, for deep-frying
Batter
- 1 cup plain flour
- ¼ cup cornflour
- 1 tsp baking powder
- 200ml ice-cold soda water
Sweet Chilli Dipping Sauce
- 2/3 cup sweet chilli sauce
- 1 Tbsp soy sauce
- 1 1/3 Tbsp rice vinegar
- 3 Tbsp coriander, chopped
- 1 chilli, chopped (optional)
Method
- Sift the flour, cornflour, baking powder and salt to taste into a bowl and place in the fridge about an hour before you want to use the mixture. Prepare all of your vegetables, and then put them in the fridge. Heat the oil to 180°C. Use a thermometer to check the temperature.
- For the Batter, add the soda water to the flour mixture and stir using a blunt knife until just combined. Don’t over-mix, it should be a little bit lumpy.
- Dip the vegetable pieces into the batter, one piece at a time, and allow the excess batter to run off. Deep-fry in the hot oil until golden. Transfer to a paper towel to drain. Repeat with the remaining vegetables and batter. Serve immediately with Sweet Chilli Dipping Sauce on the side.
- For the Sweet Chilli Dipping Sauce, mix ingredients together in a serving bowl.
Marinated Calamari Salad
Serves 6 – 8
Ingredients
- 500g calamari tubes and tentacles, cleaned
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp canola oil
Salad
- 2 red peppers, roasted, peeled and seeded
- 4 sticks celery, finely sliced
- 50g green olives, pitted and sliced
- 1 small red onion, finely chopped
- 2 cloves garlic, crushed
- 3 Tbsp flat-leaf parsley, finely chopped
- 80ml freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 120ml olive oil
- ½–1 tsp dried crushed chillies, to taste
- Sliced ciabatta bread and lemon wedges, to serve
Method
- Leave the calamari tentacles whole or cut in half if they are larger. Cut the calamari tubes into rings, or if using baby squid tubes, leave them whole. Put them into a bowl and cover with cold water. Add the baking soda and salt and leave to stand for 15 minutes.
- Cut the roasted pepper into strips and put them into a bowl. Add the celery, olives, red onion, garlic, parsley, lemon juice and zest, olive oil, chillies and salt and pepper to taste.
- Drain the calamari and then pat dry with a cloth.
- Heat a heavy-based pan over a high heat. Once it is hot, add half of the oil, then half of the calamari. Leave to cook for 1 minute before turning the pieces over. Cook for a further minute or until just cooked through, then remove from the pan and set aside. Don’t overcook because the calamari will become tough.
- Repeat with the remaining oil and calamari. Cool, then add to the salad mixture. Stir well to coat. Cover and refrigerate for at least 2 hours or overnight before serving with slices of ciabatta and lemon wedges on the side.
Lemon and Garlic Buttered Vegetables
Serves 8
Ingredients
- 500g baby carrots, peeled and halved lengthways
- 500g green beans, trimmed
- 50g butter
- 3 cloves garlic, peeled and sliced
- 2 tsp lemon zest
- 1 Tbsp lemon juice
Method
- Bring a medium-sized saucepan of water to the boil. Add 1 tsp salt, then add the carrots. Cook for 3 minutes. Add the beans and cook for a further 2 minutes or until the vegetables are just tender. Drain, then transfer the vegetables to a bowl of ice-cold water.
- Just before serving, drain the vegetables.
- Heat the butter in a large saucepan over a medium heat. Add the garlic. Fry gently for a minute, then add the lemon zest. Add the vegetables and toss to coat well. Cook until heated through. Season to taste with salt and freshly ground black pepper. Add the lemon juice and serve immediately.
Crunchy Parmesan Potatoes
Serves 6-8
Ingredients
- 1kg baby potatoes, scrubbed and
- cut in half
- 90ml olive oil
- 200g parmesan, finely grated
- 1 tsp dried mixed herbs
- ½ tsp paprika
- 1½ cups panko breadcrumbs
Method
- Line a baking dish or tray with baking paper and brush with olive oil. Preheat oven to 200°C.
- Put the potatoes into the dish, cut side down. Drizzle with a little olive oil and roast in the preheated oven for 30-35 minutes until tender.
- Remove from the oven and transfer the potatoes to a plate. Drizzle a little oil over the baking paper. Mix three-quarters of the parmesan with the herbs, paprika and breadcrumbs. Season with salt and freshly ground black pepper. Spread the mixture out onto the tray in an even layer. Put the potatoes on top of the breadcrumb mixture, cut side down. Sprinkle with the remaining parmesan and olive oil. Return to the oven and cook for 15 minutes.
- Remove from the oven and allow to cool for 5 minutes, then use a spatula to lift the potatoes off the tray.
Cabbage and Kūmara Gratin
Serves 8
Ingredients
- 4 baby cabbages, sliced into wedges
- 3 Tbsp olive oil, plus extra to drizzle
- 2 leeks, thinly sliced
- 2 tsp fresh thyme leaves
- 250ml cream
- 125ml prepared chicken or vegetable stock
- 2 medium-sized orange kūmara, peeled and thinly sliced
- 60g grated parmesan
Method
- Put the cabbage wedges onto a baking tray and drizzle with a little olive oil. Roast in an oven preheated to 180°C for 15-20 minutes until tender.
- Meanwhile, heat the 3 Tbsp olive oil in a saucepan. Add the leeks and fry gently for a few minutes until tender. Add the thyme and cook for a minute, then add the cream and stock and bring the mixture to a gentle simmer. Remove from the heat.
- Grease an ovenproof dish and then arrange a layer of kūmara slices over the base. Top with the cabbage. Pour the cream mixture over the ingredients. Return to the oven and cook for 40 minutes or until the vegetables are tender.
- Sprinkle with the parmesan, then change the oven setting to grill. Cook for 5 minutes or until the top is golden.
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