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MADE IN NEW ZEALAND
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Food to Love
VALENTINES
V CREAMY MUSHROOM FETTUCCINE WITH SOURDOUGH CRUMB
(recipe page 7)
CONTENTS
2 D I S H | dish.co.nz
7
Espresso Chocolate Pudding with Boozy Rum Fudge Sauce
7
Creamy Mushroom Fettuccine with Sourdough Crumb
8
Bistro Chicken with Bacon, Tarragon and Crème Fraîche
8
Lamb Cutlets with Salsa Verde
11
Spicy Salami, Prosciutto and Mozzarella Pizza
11
Goat’s Cheese, Sticky Walnut and Caramelised Onion Tarts
14
Jennifer Ward-Lealand’s Aromatic Fish Curry
14
Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie
17
Grilled Fish with Caper and Red Onion Dressing
17
Pesto Pasta with Asparagus and Salmon
18
Braised Fennel and Pork Pizza
18
Boozy Barbecued Stone Fruit Parcels
23
Rhubarb and Strawberry Frangipane Tarts
23
Macadamia Caramel Tart
24
Skillet Cookie
24
Salted Caramel and Peanut Butter Chocolate Tarts
VALENTINES
GF B I ST R O C H I C K E N W I T H B AC O N , TA R R AG O N A N D CRÈME FRAÎCHE
(recipe page 8)
4 D I S H | dish.co.nz
GF L A M B C U T L E TS WITH SALSA VERDE
(recipe page 8)
dish.co.nz | D I S H 5
VALENTINES
Espresso Chocolate Pudding with Boozy Rum Fudge Sauce
S P I CY S A L A M I , P R O S C I U T TO A N D M OZ Z A R E L L A P I Z Z A
(recipe page 11)
Puddings don’t come much simpler than this melt-and-mix version. The secret is to not over-bake and to serve it piping hot with lashings of cream or ice-cream and a generous drizzle of sauce. 125 grams dark chocolate, 72% cocoa, chopped 125 grams butter, diced 1 teaspoon instant espresso coffee 3 large eggs 1 teaspoon vanilla extract
½ cup each caster sugar and plain flour 1/3 cup walnuts, finely chopped TO S E R V E
Boozy Rum Fudge Sauce (see recipe) ice cream, mascarpone or softly whipped cream
pinch of salt
E Q U I P M E N T:
Lightly grease a 3 cup-capacity baking dish.
Preheat the oven to 160°C fan bake. Put the chocolate, butter and coffee in a heatproof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot. Lightly whisk the eggs and vanilla in a large bowl then add the salt, sugar and flour and whisk until smooth. Pour in the melted chocolate and the walnuts and mix to combine. Pour the batter into the baking dish and bake for about 12-14 minutes, or until the edges are set, but the middle still has a slight wobble when you gently shake the pan. Top with ice cream, mascarpone or cream and serve with the rum fudge sauce. S E R V E S 6
TO S E R V E :
Boozy Rum Fudge Sauce (gf) 150ml cream ¼ cup rum ¼ cup brown sugar
150 grams dark chocolate, 62% cocoa, chopped 1 teaspoon vanilla extract 40 grams butter
Put the cream, rum and brown sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.
Creamy Mushroom Fettuccine with Sourdough Crumb (v) Is there anything better on a cold night than cosying up to a bowl of this oh-so-creamy fettuccine? To really up the ante, pair with your favourite bottle of red wine. MUSHROOM FETTUCCINE
1 tablespoon butter 1 tablespoon olive oil 250 grams portobello mushrooms, cut in half if large 200 grams white button mushrooms, sliced 3 cloves garlic, crushed 1 teaspoon dried tarragon 250mls chicken stock 60mls sherry
⅓ cup parmesan cheese, finely grated plus extra to serve salt and pepper 450 grams dried fettuccine 10 sage leaves SOURDOUGH CRUMB
3 slices sourdough bread 1 tablespoon olive oil 1 clove garlic, crushed salt and pepper, to taste
170mls cream
Place the butter and olive oil in a large sauté pan over a low heat. Add the mushrooms, garlic and tarragon and gently simmer for 8–10 minutes until the mushrooms have softened. Add the chicken stock and sherry and bring to the boil. Reduce the heat to low and simmer for 5 minutes or until liquid has halved in quantity. Bring a large pot of salted water to the boil. Add the pasta and cook for 7 minutes or until just cooked through. Add the cream, parmesan, salt and pepper to the mushrooms and gently simmer until sauce has thickened slightly. In a food processor, blitz sourdough until it forms a rough crumb. Heat olive oil in a large sauté pan. Add the bread crumbs, minced garlic, salt and cracked pepper and fry until golden. Drain fettuccine and add to mushroom sauce. Stir until completely coated. Melt butter in a small sauté pan over a medium heat. Add the sage leaves and fry for 20 seconds or until crisp. Serve mushroom fettuccine with a generous handful of sourdough crumbs, top with grated parmesan and fried sage leaves. S E R V E S 4
Remove from the heat and whisk in the chocolate to make a smooth sauce. Stir in the vanilla extract and the butter. Leave until just warm to serve. M A K E S 2 C U P S
6 D I S H | dish.co.nz
dish.co.nz | D I S H 7
VALENTINES
G OAT ’ S C H E E S E , ST I C KY WA L N U T AND CARAMELISED O N I O N TA R TS
(recipe page 11)
Lamb Cutlets with Salsa Verde (gf) These little cutlets are quick to cook – you want them juicy and just pink in the centre.
Bistro Chicken with Bacon, Tarragon and Crème Fraîche (gf) A classic French recipe I’ve been cooking for years, I never tire of it. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments. 1 tablespoon each olive oil and butter 2 whole chicken legs (thigh and drumstick)
8 lamb cutlets sea salt and ground pepper
4 anchovies
1½ teaspoons each ground cumin and ground turmeric
2 cloves garlic, crushed
olive oil
1 medium brown onion, finely chopped 4 rashers streaky bacon, thinly sliced
SALSA VERDE
¼ packed cup each basil, mint and parsley leaves
sea salt and ground pepper
1 teaspoon dried tarragon
2 teaspoons dried tarragon
2 cloves garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons capers
1½ cups chicken stock 1 tablespoon whole grain mustard
1 teaspoon Dijon mustard ½ cup olive oil TO S E R V E
1 cup thick plain yoghurt 1 tablespoon harissa handful watercress or rocket leaves
2 tablespoons crème fraîche 1 tablespoon finely chopped parsley
Heat the olive oil and butter in a sauté pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside. Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley. S E R V E S 2
8 D I S H | dish.co.nz
1 tablespoon caper juice
Put all the ingredients in a food processor, season and process until smooth and bright green.
SALSA VERDE:
Season the lamb with salt and pepper then sprinkle with the combined spices. Heat a little oil in a sauté pan and when hot, cook the cutlets for about 2 minutes each side for medium-rare. Cooking time will depend on the thickness of the cutlets. Spoon the yoghurt onto a serving plate and swirl through the harissa. Top with the lamb then dollop over the salsa verde and watercress or rocket leaves. S E R V E S 2
TO S E R V E :
C O O K ’ S N OT E : The salsa verde goes with just about any dish that needs a zingy, vibrant sauce. It’s on high rotation for me and I change the herb combo to suit what I have in my kitchen.
dish.co.nz | D I S H 9
VALENTINES
Goat’s Cheese, Sticky Walnut and Caramelised Onion Tarts
J E N N I F E R WA R D L E A L A N D ’ S A R O M AT I C F I S H C U R RY
(recipe page 14)
Spicy Salami, Prosciutto and Mozzarella Pizza
Sweet, caramelised onions, earthy thyme and goat’s cheese on crispy flaky pastry – it’s a winning combination. Adding sticky walnuts takes them to a next-level starter or a light lunch when served with a salad.
Chilli salami and crispy prosciutto give this pizza a spicy kick that’s finished with the peppery zip of rocket. FO R T H E D O U G H
2 cups high-grade flour
1/3 cup caster sugar
350 grams rind-on goat’s cheese
1 tablespoon water
olive oil for brushing
ST I C KY WA L N U TS
½ cup purchased tomato pasta sauce
1½ teaspoons instant dried yeast
½ cup freshly grated parmesan cheese
½ cup walnut pieces
1½ teaspoons sea salt
80 grams prosciutto
500 grams ready-rolled puff pastry
1 teaspoon caster sugar 1 cup warm water 1 tablespoon olive oil FO R T H E TO P P I N G S
olive oil for brushing
80 grams thinly sliced calabrese salami
TA R TS
sea salt and ground pepper sprigs thyme Caramelised Onions (see recipe below)
1 egg yolk mixed with ½ teaspoon water
1 ball fresh mozzarella in whey, well drained ground pepper handful rocket leaves, to serve
TO M A K E T H E D O U G H : Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size. When the dough has risen, remove from the bowl and divide in half. Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape.
Line a baking tray with baking paper. Preheat the oven to 190°C fan bake. ST I C KY WA L N U TS : Put the sugar and water in a small saucepan and slowly bring to the boil, stirring to dissolve the sugar. Cook until it turns golden then add the walnuts and stir to coat. Tip onto a piece of baking paper and quickly spread out so they’re not all in one clump. Leave to cool and harden then break into pieces.
Cut out 4 x 14cm pastry rounds and place on the prepared baking tray. Lightly score a 1cm border in from the edge of each pastry round and prick the bases with a fork. Chill until firm. Brush the pastry borders with egg wash. Try not to let it run down the sides as it will rise unevenly. Spread a good layer of the onions in the base of each tart. Cut the cheese into thick discs and place over the onion. Lightly brush with olive oil and grind over some pepper. Bake for about 20 minutes, or until the cheese is soft and the pastry has risen and is golden brown.
TA R TS :
Transfer the tarts to serving plates and top each with a spoonful of the onions, a few sticky walnuts and a sprig of thyme. Serve hot. M A K E S 4
TO S E R V E :
Preheat the oven to 225°C fan bake. Place a heavy, flat baking tray inside to preheat.
TO M A K E T H E P I Z Z A :
Roll out the dough on a large piece of baking paper to about 28cm. Brush a 2cm border with olive oil, then spread the tomato sauce over the dough. Sprinkle over the parmesan and top with the salami and prosciutto. Rip the mozzarella into pieces and pat dry with kitchen towels. Dot over the pizza and drizzle with a little olive oil and a grind of pepper. Slide the pizza, still on the paper, onto the hot baking tray and bake for about 12 minutes, or until puffed and golden, turning for even browning if necessary. Top with the rocket and serve immediately. M A K E S O N E P I Z Z A
Caramelised Onions 1 tablespoon olive oil 1 tablespoon butter 4 large brown onions, sliced
2 cloves garlic, crushed sea salt and ground pepper 2 tablespoons balsamic glaze 1 tablespoon brown sugar
Heat the oil and butter in a large sauté pan and add the onions and garlic. Season generously and cook for 20 minutes, stirring occasionally, until soft. Increase the heat and add the balsamic glaze and brown sugar. Cook until the onions are sticky and well glazed, about 20 minutes. Cool. M A K E S A B O U T 1 ½ C U P S 10 D I S H | dish.co.nz
dish.co.nz | D I S H 11
VALENTINES
GF L E E K R I S OT TO W I T H TOA ST E D WA L N U TS , S AG E B R O W N B U T T E R AND CREAMY BRIE
(recipe page 14)
12 D I S H | dish.co.nz
GF GRILLED FISH WITH CAPER AND RED ONION DRESSING
(recipe page 17)
dish.co.nz | D I S H 13
VALENTINES
Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie (gf) Jennifer Ward-Lealand’s Aromatic Fish Curry Reading that Jennifer doesn’t spend much time cooking anymore, I immediately wanted to lure her back into the kitchen with a recipe that is quick to make, light, and packed with herby freshness. 2 stalks lemongrass 3 makrut lime leaves 400ml tin light coconut milk 200ml fish stock 2 cloves garlic, crushed 2 red chillies, thinly sliced 2 tablespoons fish sauce 2 star anise 1 thumb-sized piece fresh ginger, peeled 1 teaspoon ground turmeric
1 tablespoon palm or brown sugar
Leek, thyme, and garlic is a wonderfully nurturing combination – add a generous slice of rich, creamy brie, crispy sage leaves and nutty browned butter and you’re onto a winner. 2½ cups warm chicken stock
1 tablespoon olive oil
2 tablespoons crème fraîche
1 large leek, thinly sliced 2 cloves garlic, crushed 2 teaspoons thyme
400 grams mixed baby potatoes 4 x 180-gram firm white fish fillets
2 tablespoons butter
1 bay leaf ¾ cup risotto rice, eg Arborio ½ cup white wine
2 handfuls round green beans, ends trimmed
P E STO PA STA W I T H A S PA R AG U S AND SALMON
(recipe page 17)
½ cup freshly grated parmesan sea salt and ground pepper TO S E R V E
2 generous slices creamy brie Crispy Sage Brown Butter (see recipe) ¼ cup toasted walnuts, chopped
½ cup Thai basil leaves TO S E R V E
soba noodles or rice ½ cup coriander leaves flatbreads
Bash the lemongrass stalks with a rolling pin and tear the makrut lime leaves from the stems. Put the coconut milk and fish stock in a large deep pan and add the lemongrass, lime leaves, garlic, chilli, fish sauce, star anise, ginger, turmeric and sugar. Bring to the boil, add the potatoes and simmer for 10 minutes. Add the fish fillets and simmer for a further 5 minutes. Add the beans and Thai basil leaves and cook for a final 5 minutes until the fish is cooked through. Serve the fish on soba noodles or rice with plenty of the aromatic broth. Garnish with coriander and serve with flatbreads, if desired. S E R V E S 4
Melt the butter with the oil in a medium saucepan then add the leek, garlic, thyme and bay leaf with a good pinch of salt. Cover and cook, stirring occasionally, until the leek is soft but not coloured. Stir in the rice then add the wine and cook until most of the liquid has been absorbed. Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency (about 20 minutes), add the crème fraîche and parmesan and stir to combine. Season if needed. Place the risotto in warm shallow plates and top with the cheese, warm sage brown butter, crispy sage and the walnuts. Serve immediately. S E R V E S : 2
TO S E R V E :
Crispy Sage Brown Butter 100 grams butter
1 tablespoon lemon juice
10 fresh sage leaves
Melt the butter in a sauté pan and add the sage leaves. Cook until the butter is a nutty brown colour and the sage is crisp. Transfer the sage leaves to a plate and add the lemon juice. Set aside and keep warm. M A K E S 1 /3 C U P
14 D I S H | dish.co.nz
dish.co.nz | D I S H 15
VALENTINES
Pesto Pasta with Asparagus and Salmon
BRAISED FENNEL AND PORK PIZZA
This is such a brilliant, quick and easy dish, which is just as delicious served hot or cold.
(recipe page 18)
Grilled Fish with Caper and Red Onion Dressing (gf) Use whatever fish is freshest on the day. It’s delicious warm or at room temperature served with a loaf of warm crusty bread and a crisp salad. DRESSING
1/3 cup olive oil 3 tablespoons apple cider vinegar 2 cloves garlic, crushed sea salt and ground pepper 2 tablespoons drained capers
1 red onion, very thinly sliced 2 tablespoons chopped parsley FISH
olive oil and a knob of butter for cooking sea salt and ground pepper 750 grams fish fillets
2 cups packed basil leaves, plus ¼ cup to garnish ⅔ cup parmesan 1 large clove garlic, crushed ½ cup extra virgin olive oil sea salt and freshly ground black pepper
2 cups broad beans 350–400 grams spaghetti 30 asparagus spears, halved (if thick asparagus, quartered) 300 grams oak roasted or hot smoked salmon, roughly torn into pieces
⅔ cup pine nuts
Put the basil leaves in a small food processor with half of the pine nuts, half of the parmesan, the garlic and olive oil. Whiz until smooth and season to taste with salt and pepper. Lightly toast the remaining pine nuts and set aside.
Whisk the oil, vinegar and garlic together in a bowl and season generously. Stir in the capers, onion and parsley. Set aside while you cook the fish, stirring occasionally.
DRESSING:
F I S H : Heat the oil and butter in a large sauté pan. Season the fish and cook on both sides until golden and just cooked through. Do this in batches if needed. Drain on kitchen towels then transfer to a large lipped platter.
Spoon the dressing over the fish and leave to sit for 15 minutes for the flavours to mingle. S E R V E S 4
TO S E R V E :
16 D I S H | dish.co.nz
Bring a pot of water to boil and drop in the broad beans. Cook until the water comes back up to the boil then drain and refresh in a sink of cold water. Bring another two large pots of water to boil while you gently slip the broad beans from their pods. Pop the pasta in one pot and cook until just al dente – I usually go for one minute less than the recommended cooking time as it continues to cook once drained. In the other pot drop in the asparagus for 1 minute, then drain. As soon as the pasta is cooked drain it, then toss with ¾ of the pesto, the podded broad beans, drained asparagus and salmon. Serve topped with remaining pesto and pine nuts with parmesan on the side. S E R V E S 4
dish.co.nz | D I S H 17
VALENTINES
B O OZ Y B A R B E C U E D STO N E F R U I T PA R C E L S
Braised Fennel and Pork Pizza
Boozy Barbecued Stone Fruit Parcels
Quick, easy and perfect for a soggy spring night! 2 tablespoons olive oil 3 large fennel bulbs, trimmed and thickly sliced (reserve fronds) ¼ cup white wine
2 tablespoons cream 2 good-quality thin pizza bases
FRUIT
⅔ cup grated parmesan
1 peach
⅔ cup grated mozzarella
1 clove garlic, crushed
2–3 pork and fennel sausages
sea salt and freshly ground black pepper
120 grams buffalo mozzarella
finely grated zest of 1 lemon
This recipe gives you the basic ingredients for making one parcel and it’s quite a generous serving. I’ve used stone fruit, but use whatever fruit is in season and best on the day.
1 nectarine 2 apricots 2 plums
2 tablespoons fennel fronds
PA R C E L S
3 gingernut biscuits, roughly broken
½ teaspoon chilli flakes
1 teaspoon caster sugar
1 tablespoon whisky Heat the olive oil in a large frying pan with a lid. Add the fennel bulbs and cook for 2 minutes, add the wine, garlic, salt and pepper, zest and sugar. Stir to combine, cover and cook over a gentle heat for 15 minutes. Remove the lid, add the cream and cook a further 5–10 minutes until the fennel is soft and luscious.
E Q U I P M E N T:
1-2 tablespoons honey, depending on the ripeness of the fruit 1 teaspoon orange zest 1 tablespoon orange juice 1/3 piece vanilla bean, split with seeds scraped out or use ¼ teaspoon vanilla extract 2 teaspoons butter
Cut out a 20cm x 20cm piece each of baking paper
and foil. Halve and stone the fruit, cutting any larger pieces into quarters.
F R U I T:
Preheat the oven and two oven trays to 240°C. Divide the Parmesan and grated mozzarella between the two pizza bases and top with braised fennel. Cut one end off the sausages and squeeze the sausage out of the casing in little blobs to dot on the pizza. Tear the buffalo mozzarella into small chunks, blot well to remove excess liquid and divide between the pizzas.
Place the baking paper over the foil and scatter over the biscuits. Arrange the fruit over the biscuits. Stir together the whisky, honey, zest and juice and vanilla bean seeds or extract and pour over the fruit. Nestle in the vanilla bean and dot over the butter. Bring the sides together and fold to seal tightly. Place on a heated barbecue and cook for 15-20 minutes, or until the fruit is tender.
Cook the pizzas on the hot trays for 8–10 minutes until bubbling and golden and the sausage is cooked through. Sprinkle with fennel fronds and chilli flakes and serve with a green salad.
TO S E R V E :
PA R C E L S :
Open the parcel and serve with a scoop of ice cream, runny cream or yoghurt. M A K E S 1 G E N E R O U S PA R C E L
SERVES 2-4
18 D I S H | dish.co.nz
dish.co.nz | D I S H 19
VALENTINES
M AC A DA M I A C A R A M E L TA R T
(recipe page 23)
RHUBARB AND ST R AW B E R RY F R A N G I PA N E TA R TS
(recipe page 23)
20 D I S H | dish.co.nz
dish.co.nz | D I S H 21
VALENTINES
Rhubarb and Strawberry Frangipane Tarts These vibrant, rustic beauties are brilliant warm or at room temperature – and a total cinch to make. FRUIT
350 grams rhubarb, washed and chopped into 4cm lengths
50 grams butter, at room temperature
1 tablespoon vanilla extract
1/3 cup caster sugar
2 tablespoons caster sugar
1¼ cups ground almonds (almond meal)
250 grams strawberries, halved PA ST RY
350 grams flaky butter puff pastry oil spray
Macadamia Caramel Tart
F R A N G I PA N E
This sweet, nutty and decadent tart is the star of any show. PA ST RY
80 grams cold butter, chopped
1 tablespoon plain flour
¼ cup brown sugar
2 tablespoons golden syrup
1¼ cups plain flour
1½ cups salted, roasted macadamias
1 large egg, size 7
1 egg yolk, size 6
1 teaspoon vanilla extract
1 teaspoon cold water
TO S E R V E
FILLING
2 tablespoons strawberry jam; vanilla bean gelato or ice cream
1 tablespoon butter 200 grams sweetened condensed milk (half a tin)
E Q U I P M E N T:
SKILLET COOKIE
(recipe page 24)
395-grams tin caramel sweetened condensed milk (or dulce de leche)
½ teaspoon sea salt TO S E R V E
vanilla bean ice cream salted caramel sauce
6 x 12cm removable-base tart tins. 20cm deep removable-base tart tin.
Preheat the oven to 180°C regular bake.
E Q U I P M E N T:
Put the rhubarb in a roasting dish and add the vanilla and caster sugar. Toss to combine, spread out into a single layer and roast for 10-12 minutes. Add the strawberries and toss very gently, then cook for another 5 minutes. Remove from the oven and allow to cool in the juices.
Preheat the oven to 180°C regular bake.
F R U I T:
Cut 6 circles of pastry 1cm larger than the circumference of the tart tins. Spray the tins lightly with oil and line with the pastry circles. Prick the bases well with a fork and pop in the freezer while preparing the frangipane.
PA ST RY:
Put the butter, sugar, almonds and flour in a food processor and whizz to combine. Add the egg and vanilla and whizz again until smooth.
F R A N G I PA N E :
Cut 6 circles of baking paper and place into the pastry shells. Fill with baking beans, weights or rice and bake for 10 minutes. Remove the baking paper and weights and cook a further 5 minutes. Poke down the middles of the pastry shells (which will have puffed up) with the back of a teaspoon and reduce the oven temperature to 170°C. Fill the tart shells with frangipane then, draining the fruit as you go, place it on top. Bake for a further 8-10 minutes. Remove from the oven and allow to cool before removing from the tins.
Put the butter in a food processor with the brown sugar and flour and pulse until the mixture resembles breadcrumbs. Add the yolk and half the water. Pulse until the dough starts coming together, adding the remaining water only if necessary. Tip out onto a clean bench and pat into a pastry disc. Cover in plastic wrap and refrigerate for 20 minutes.
PA ST RY:
Roll out the pastry to fit the tart tin. Ease into the tin, patch up any tears and trim the edges. Prick the base with the tines of a fork andpop back in the fridge for 10 minutes. Line the pastry with baking paper, fill with baking beans, weights or rice and bake for 12 minutes. Remove the baking paper and weights and bake a further 5 minutes. While the pastry is cooking, put the butter, condensed milks and syrup in a large microwave-safe bowl. Heat in 3 x 30-second bursts, then whisk until smooth. Heat for a further 30 seconds if necessary. Once the pastry is baked, pour the nuts into the case and pour over the filling. Bake for a further 20-25 minutes until golden and set. Sprinkle over the sea salt. Leave to cool in the tin then remove. Serve at room temperature with ice cream and salted caramel sauce. S E R V E S 8 - 1 0
TO S E R V E :
The tarts can be either briefly reheated in the oven or served at room temperature. Just before serving, heat the jam for 30 seconds in the microwave and brush over the fruit. Serve with gelato or ice cream. S E R V E S 6
TO S E R V E :
22 D I S H | dish.co.nz
dish.co.nz | D I S H 23
Salted Caramel and Peanut Butter Chocolate Tarts PA ST RY
200 grams butter, softened slightly, chopped into 3cm cubes ½ cup icing sugar ¼ cup cocoa 1¾ cups plain flour 1 egg yolk
Skillet Cookie An indulgent and fun dessert, best eaten warm with vanilla ice cream and a swirl of smooth peanut butter or chocolate sauce. The cookie dough can be made in advance and refrigerated, just bring it to room temperature before baking. 90 grams butter, softened 70 grams soft brown sugar 60 grams caster sugar 1 large egg, size 7 1 teaspoon vanilla paste 200 grams plain flour ½ teaspoon baking powder ¼ teaspoon baking soda
250 grams 50% dark chocolate, roughly chopped 80 grams macadamia nuts 25 grams cornflakes TO S E R V E
vanilla ice cream smooth peanut butter (optional) melted chocolate (optional)
pinch salt
E Q U I P M E N T:
16cm-diameter (roughly) ovenproof skillet pan.
VALENTINES
CA R A M E L F I L L I N G
2 tins caramel sweetened condensed milk or dulce de leche ½ cup good quality natural crunchy peanut butter ½ teaspoon sea salt TO P P I N G
200 grams dark chocolate, chopped roughly 180 ml cream
E Q U I P M E N T:
8 x 10cm tart tins with removable bases
Blend butter, icing sugar, cocoa and flour in a food processor, until it forms large clumpy crumbs. Add the egg yolk and pulse until it comes together in a ball. Tip onto a lightly floured bench and roll into a fat log. Wrap in plastic wrap and chill in the fridge for 15 minutes.
PA ST RY:
Remove the chilled pastry and allow it to sit at room temperature for 5–10 minutes then slice into 8 even discs. Put four discs in the fridge, so they don’t get too soft while you work. On a lightly floured surface roll the first four discs out one by one to a diameter slightly bigger than the 10cm tins. It can make it easier to simply flour the bench in an area as big as you want to roll your pastry.
S A LT E D C A R A M E L AND PEANUT BUTTER C H O C O L AT E TA R TS
Use a fish slice to gently lift the pastry off the bench and drape it into the first tin. Lightly press the pastry into place up the sides of the tin and into the base. Patch up any tears to create an evenly distributed pastry base. Lightly prick the base with a fork and repeat with the remaining discs. Freeze for half an hour.
Preheat the oven to 180°C. Beat the condensed milk, peanut butter and salt together until combined. Store in a sealed container in the fridge until ready to use. This can be made up to a day before.
FILLING:
In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Add the egg and vanilla and mix until well incorporated. Add all the dry ingredients, plus 200 grams of the chocolate and all the nuts. Mix to combine then fold through the cornflakes. Press the dough into the skillet pan and top with the remaining chocolate. Bake for 20-25 minutes or until the cookie is cooked through. Serve warm with vanilla ice cream and a swirl of melted chocolate and smooth peanut butter, if desired.
TO S E R V E : SERVES 6
Preheat the oven to 180°C. Cut out 8 circles of baking paper a little larger than the tins. Put the paper in the pastry shells and fill with baking beans or rice so they come at least part way up the sides of the pastry. This helps give the pastry shells their shape. Bake for 10 minutes, carefully remove the paper and beans and then bake a further 4–5 minutes. Remove the caramel peanut filling from the fridge and beat again briefly with a wooden spoon. Divide the filling between the tart bases and smooth with the back of a spoon to even out. Bake for 5 minutes until set. Remove from the oven and allow to cool. TO P P I N G : Heat the cream in a small saucepan until just simmering. Remove from the heat, add the chocolate and leave to sit for 3 minutes then whisk to combine. If necessary return to the heat briefly then whisk again until smooth. Leave the chocolate mixture to cool for 15 minutes.
Carefully remove the tarts from the tins. Place on a baking tray and pour the chocolate ganache over the cooled caramel filling. Chill for at least 2 hours, but remove half an hour before serving. M A K E S 8
TO A S S E M B L E :
24 D I S H | dish.co.nz
dish.co.nz | D I S H 25
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