INGREDIENTS

• 3 Eggs

• 2/3 Cup Unsifted Plain Flour

• 1 Cup Milk

METHOD

1. Mix Eggs and Flour

2. Gradually whisk in Milk until smooth

3. Use ½ teaspoon butter for each Crepe

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INGREDIENTS

• 20g Butter

• 20g Plain Flour

• ½ Teaspoon Salt

• 250ml Cold Milk

• 1 Bay Leaf

• 1 Clove Garlic peeled, Crushed lightly

• 1 Pinch Nutmeg

• 1 tsp Dijon Mustard (plus more to spread)

• 100g  Gruyere Cheese Grated

• 4 Slices Grandmother Ham

• 4 Slices Bread

METHOD - Bechamel

1. Preheat Oven Grill to 225c.

2. Melt butter in heavy based pan on stovetop

3. Once melted, add flour and mix, stir for about a minute or two

4. Add salt, stir, then add milk & stir till combined

5. Add Bay Leaf, Garlic, Nutmeg & tsp Mustard.  Stir.

6. Cook on low until Bechamel thickens, then remove Garlic and Bay Leaf

7. Remove from pan to a bowl.  Cover and refrigerate

METHOD - Croque Monsieur

1. Toast bread on both sides but do not brown

2. Place toast flat on baking tray & spread lightly with Dijon Mustard

3. Spread with Bechamel then top with Cheese and Ham

4.  Join together (2 sides) to make a Sandwich.  2 Sandwiches in total.

5. Top with Bechamel and Cheese

6. Place in Oven for 10 minutes. Watch carefully to endure they don't burn

INGREDIENTS

• 4 pieces Veal Scallopini

• 1/4 teaspoon each salt and pepper

• 2 tablespoons butter

Flour Mixture

• 1 cup All purpose flour

• 1/4 teaspoon each salt and pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chilli flakes

• 1/4 teaspoon onion powder

• 2 tablespoons fresh herbs (fresh thyme, rosemary or oregano is best)

• 1/4 cup parmesan cheese freshly grated

Piccata Sauce

• 3 tablespoons butter

• 2 cloves garlic, minced

• 2 tablespoons lemon juice

• 2 tablespoons capers

• Lemon slices

• 1/2 cup herbs minced : parsley and fresh oregano

• 1/2 cup cream

• Salt and pepper and chilli flakes to tasteParmesan cheese optional

METHOD

1. Use paper towel to pat dry the veal scallopini on both sides. Season the veal scallopini with salt and pepper.

2. Combine the flour mixture ingredients in a large bowl and toss well to mix. Take the veal scallopini one at a time and dredge in the flour mixture on both sides. Shake off excess flour.

3. Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan.Make sure the veal is in a single layer at all times. Cook the veal for 3 minutes until golden and crisp and then flip each piece. Cook for an extra 3-4 minutes until golden crisp.Remove the veal from the skillet onto a plate.

4. Add the other 3 tablespoons of butter to make the sauce and add in the garlic.Cook the garlic for a few minutes and add the lemon juice and some fresh herbs (half the amount).Add in the lemon slices, capers and cream.Let the sauce simmer for a minute or two before adding in the veal to the skillet.

5. Let it simmer in the sauce for 2-3 to soak up all the flavors.

6. Finish off with seasoning, the remaining fresh herbs and some freshly grated parmesan cheese.

Served with:

Angel hair Pasta,  Boiled Potato’s & Veg, Spinach

INGREDIENTS

• 1.1-1.4 kg stewing beef (Chuck!), cubed, trimmed

• 2 tsp salt

• 2 tsp fresh ground black pepper 

• 4 tbsp (57g) unsalted butter, divided

• 225g pancetta cubed 1cm

• 4 sprigs thyme

• 2 x 400g tins Champignons

• 4 bay leaves

• 4 garlic cloves, peeled and finely chopped

• 10 pearl onions (or 10 Shallots), peeled

• 4-5 medium carrots, peeled and roughly chopped

• 2 cups (500ml) red wine

• 2 tbsp (30ml) brandy

• 2 cups (500ml) beef broth

• 2 tbsp (50g) tomato paste

• ¼ cup (32g) flour

• Optional: 6-7 sprigs parsley, for garnish

METHOD

1. About 2 hours before cooking, In a large baking tray, pat the beef cubes dry with paper towels and season them well with the salt and black pepper. Let rest to near room temperature.

2. On the stove top over medium-high heat, melt 2 tablespoons of butter and a splash of olive oil in a heavy based pan. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan 

3. Working in batches, add the beef cubes to the pan and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they will stew.  The less you turn them, the better they cook.  Transfer the browned beef to a separate bowl or plate.

4. Melt 2 tablespoons of butter in the pan and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening. 

5. Add tinned Champignons.

6. Transfer to a large stove top pot with a lid.

7. Add the beef and bacon back in the pan. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer.

8. Cover with a lid and cook on low for 2-3 hours.  Stir occasionally so the bottom doesn’t stick.

9. Adjust seasoning if needed (additional salt, pepper). 

10. Let the Beef Bourguignon sit for 15 minutes before serving

11. Garnish with parsley

INGREDIENTS

• 1.2 kg Rump Steak

• 1 ½ teaspoons Salt

• Freshly ground Black Pepper, to taste

• 2 tablespoons Butter

• 1 medium Onion, diced

• 1 tablespoon minced Garlic

• ½ cup full-bodied Red Wine

• 2 cups low-sodium Beef Broth

• 1 tablespoon Dijon Mustard

• 2 teaspoons Worcestershire sauce

• 2 cups/300g Button mushrooms, sliced

• ⅓ cup Cream Cheese, softened

• ⅓ cup Sour Cream

• 2 tablespoons Cornflour

• Additional salt and fresh ground pepper, to taste

• 2 tablespoons chopped fresh Chives or parsley

• Small Rigatoni, Long grain white Rice or Egg Noodles, prepared according to package directions

METHOD

1. Trim edges of rump of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about 12mm thick by about 5cm long.

2. In a large skillet over MEDIUM-HIGH heat, melt half the butter. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.

3. Once all the meat is cooked, add onions and garlic to beef drippings in empty pan.  Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 1 hour, until beef is fork tender.

4. In a small bowl, mix 2 tbsp room temp water with the 2 tbsp Cornflower.  Pour the Cornflower slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally for about 15 minutes. 

5. Slightly heat cream cheese and sour cream in microwave until just liquid. Stir to combine and cook for another 5 minutes. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.

NOTES

Prepare rice or egg noodles according to package directions about 20 minutes before ready to serve.

Alternative to egg noodles is a small Rigatoni

INGREDIENTS

• 1 kg Beef (cheeks or gravy beef)

• 1 kg onions

• 2 tbsp oil

• 1 tbsp tomato paste

• 1 lt chicken stock

• 2 garlic cloves

• 1 tsp caraway seeds

• 1 tsp dried marjoram

• 1 tsp lemon zest

• 1/2 tsp sweet paprika powder, salt & cayenne pepper

• Optional - 150 ml Sour Cream

METHOD

1. Remove fat and coarse tendons from beef and cut the meat into 3cm cubes. 

2. Peel onions, cut in half and then diagonally into strips

3. Heat the oil in a large casserole (Dutch oven) and brown beef cubes on all sides over medium heat and remove again. Put the onions into the casserole and braise lightly until translucent. Stir in the tomato paste and braise briefly.

4. Return beef cubes to the casserole and pour in the stock. The meat should be completely covered. Place lid on casserole leaving a slight opening. Stew the goulash over low heat below the boiling point for 4 hours After 2 ½ hours, remove lid.

5. For the goulash seasoning, peel garlic and chop finely with caraway seeds, marjoram and lemon zest. Stir paprika powder with a little bit of water until smooth. At the end of cooking time, stir mixed paprika and goulash seasoning into the goulash. Leave to infuse for 5 to 10 minute and season the goulash with salt and cayenne pepper

Serve with  Austrian style Austrian-style Gnocchi 

INGREDIENTS

SPICE MIX

• 1 1/2 tbsp chipotle powder (or 1/2 tbsp each SMOKED paprika, cumin and cayenne pepper.)

• 1 tbsp paprika

• 1 tbsp dried oregano

• 1 tsp All Spice powder (ground All Spice)

• 1 tsp coriander powder

• 2 tsp onion powder or garlic powder OR 1 tsp of each

• 1 tsp salt

• Black pepper

BEEF

• 1 - 2 tbsp olive oil

• 1.5kg beef chuck cut into 2 or 3 large pieces

• 5 garlic cloves, minced

• 1 Brown onion , diced

• 3/4 cup / 185 ml orange juice

• 2 tbsp lime juice

• 400g can crushed tomatoes

• 2 cups / 500 ml beef or chicken broth/stock

• Water

• Salt and pepper

METHOD

1. Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons spice mix over the beef and pat so it sticks.

2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and cook so it is browned on all sides. Remove onto a plate.

3. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 to 5 minutes until soft.

4. Add the orange and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then return the beef into the pot, add the remaining Spice Mix, canned tomatoes, beef broth and enough water so the beef is mostly, but not completely submerged. 

5. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. Cook for 2 hours with the lid on, then 30 minutes with the lid off or until the beef is tender enough to shred. (Note 1) OR cook in slow cooker for 6 hours on low.

6. Remove the beef and shred it with 2 forks. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I did this for the photos).

INGREDIENTS

• ⅓ cup flour (see Note)

• 6 bone-in, skin-on chicken thighs, fat trimmed

• 1½ teaspoons kosher salt

• ½ teaspoon freshly cracked black pepper

• 3 tablespoons extra-virgin olive oil, divided

• 1 red capsicum, thinly sliced

• 2 shallots, cut into ½-inch slices

• 200g mushrooms, ends trimmed, sliced

• 6 cloves garlic, thinly sliced or roughly chopped

• 1 cup chicken stock

• 1 cup red wine (we like Pinot Noir)

• 2 teaspoons Italian seasoning

• 1 400g can crushed tomatoes

• 170g black olives, drained (optional)

• Diced fresh basil (optional)

• Grated Parmesan (optional)

METHOD

1. Add the flour to a shallow bowl. Pat the chicken dry. Season all over with the salt and pepper. Dip each chicken thigh into the flour, turning to coat.

2. Heat the oil in a Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken skin-sides down and cook, undisturbed, about 5 minutes per side. Transfer to a plate.

3. Add the capsicum, shallot, and mushrooms to the pan and cook, stirring, for 3 minutes, or until the shallots begin to soften. Stir in the garlic and cook until fragrant, 1 minute more.

4. Add the chicken stock, wine, and Italian seasoning and stir to combine. Nestle in the chicken thighs and bring to a boil. Reduce the heat to medium-low and cook until the liquid reduces by half, about 7 minutes.

5. Stir in the crushed tomatoes and olives, if using, and simmer 20-25 minutes longer, or until the sauce has thickened and the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer .

6. Top with basil and parmesan, if using, and serve.

Serve with pasta

INGREDIENTS

• 450g Chicken breast (2 large pieces), skinless boneless

• 40 g flour

• 15 g parmesan , finely grated

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 ½  tbsp olive oil

• 1 tbsp / 15g unsalted butter

• PICCATA SAUCE…

• 2 tbsp / 30g unsalted butter , cut into 1.5cm / 1/2″ cubes

• 150 ml dry white wine (Note 3)

• 2 tbsp lemon juice , fresh

• 3 tbsp capers in brine , drained (Note 4)

• 1 ½ tsp parsley , finely chopped, plus more for garnish

CRISPY PARMESAN CHICKEN

1. Cut each chicken breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2″ thickness.

2. Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.

3. Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

4. Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.

5. Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.

CHICKEN PICCATA SAUCE

1. Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).

2. Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.

3. Add lemon and simmer 1 minute.

4. Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.

5. Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!

INGREDIENTS

• 1 tbsp olive oil

• 1kg chicken thighs and legs

• salt 

• 4 shallots diced or one medium onion

• 1 rib celery diced

• 4-5 thyme sprigs

• 2 cloves garlic minced

• 125g/4 oz bacon lardons or 6 strips of bacon, chopped

• 2 tbsp brandy or whiskey

• 2 tbsp flour

• 85 ml/1/3 cup chicken stock

• 400ml/1 ½ cups hard dry apple cider such as Strongbow

• 2 apples peeled, cored and cut into wedges

• 125ml/1/2cup double cream/heavy cream

METHOD

1. Turn the oven on to 180C 

2. Pat dry chicken legs and thighs with a paper towel and salt all over. 

3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. 

4. Discard the chicken fat or reserve it for another use if desired. 

5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.

6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. 

7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.

8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.

9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil. 

10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. 

11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly. 

12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. 

13. Take out of the oven, stir in the cooked apple wedges 

Serve with potatoes or rice.

INGREDIENTS

• 500g Chicken Breast or Tenders cut into thin short strips (not good if too chunky!)

• 50g unsalted butter

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, finely chopped or minced

• 350g arborio rice

• 1 cup (250ml) dry white wine (plus a splash more to finish dish)

• 1L (4 cups) Massel chicken style liquid stock

• 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths

• 6 Button Mushrooms (optional)

• 1/2 cup grated parmesan + 1 Cup for serving

• Finely grated rind of 1 lemon

• 1/2 cup chopped flat-leaf parsley leaves

METHOD

1. Pat dry Chicken.  Heat 1 Tbs oil in Large Frying Pan and brown Chicken (in two batches) until almost cooked through. Remove & set aside.

2. Heat remaining oil and half the butter in a large, deep frypan on medium-low heat. Cook onion for 3-5 minutes until soft then add garlic for 20 seconds. 

3. Turn heat to medium-high, add rice and stir to coat. 

4. Add wine and stir for 1 minute.

5. Transfer to large Pot.  Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente.

6. Add asparagus & chicken with final ladleful of stock (risotto should take 15-20 minutes).

7. Add a splash of wine for aroma and cook for a minute.

8. Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water. Remove from heat, stir in rind and parsley.

9. Season and serve with extra shaved or grated parmesan

INGREDIENTS

• 3 cups of paella rice or risotto rice

• 250g spanish style chorizo, cut into coins

• 1 Calamari tube sliced into 6mm rings

• 500g large prawns, shelled and deveined

• 680g of boneless, skinless, chicken thighs, cut into 2cm cubes

• 2 medium Brown Onions finely diced

• 1 cup baby peas

• 300g Cherry Tomatoes

• 6 Cloves of Garlic, minced

• 1 small Red and 1 small Green Capsicum diced 1cm pieces

• 7-8 Cups Chicken Stock

• 1 cup of Canned Chopped Tomatoes

• Large Pinch of Saffron

• 1 tsp of Smoked Sweet Paprika

• About 4 Tbsp of Olive Oil

GARNISH

• Fresh parsley , chopped

• 2 Lemons , cut into wedge

METHOD

1. Heat 1 tbsp oil in a 30cm paella pan or large skillet over high heat. Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.

2. Add calamari and cook for 45 seconds on each side, then remove and set aside.

3. Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.

4. Add chicken. Cook for 2 minutes until lightly browned but still raw inside.

5. Add rice and mix until the grains are coated in oil.

6. Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato, Paprika and saffron. Stir.

7. Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.

8. Add peas, prawns .  Scatter over peas, squidge the prawns into the rice (partial submerge is fine).

9. Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque and most of the liquid has been absorbed but still a bit liquidy. Remove from stove.

10. Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, add a splash of hot water (not too much!) and keep cooking.

11. Rest - Scatter over calamari and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remaining liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).

12. Garnish - scatter with parsley and wedges of lemon.

INGREDIENTS

• Pan seared fish:

• 4 x 150g / 5oz white fish fillets , skinless, boneless (I used snapper, Note 1)

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 tbsp extra virgin olive oil

• White wine sauce:

• 1 eschalot , small, finely chopped (~1 1/2 tbs, Note 2)

• 1 1/4 cups white wine , dry, not sweet or too woody (chardonnay is especially good, Note 3)

• 1 tsp lemon juice (sub white wine vinegar)

• 1 tsp white wine vinegar (sub more lemon)

• 1/8 tsp salt

• 1 pinch pepper

• 1 pinch white sugar

• 1 cup thickened/heavy cream

• 30g / 2 tbsp unsalted butter , cold, cut into 1cm / 1/3″ cubes

• Garnish, optional:

• 2 tsp finely chopped parsley (or chives)

METHOD

1. Preheat oven to 50°C. Place rack over a tray.

2. Season fish: Sprinkle fish with salt and pepper.

3. Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4)

4. Keep warm: Place fish on rack, and place in the oven to keep warm.

White wine sauce:

5. Discard oil: Tip out excess oil from the skillet but don't wipe clean.

6. Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).

7. Simmer cream: Add cream, simmer for 2 minutes.

8. Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.

9. Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.

10. Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.

11. Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).

12. d Parmesan cheese.

13. Serve warm.

INGREDIENTS

• 2 x 180g thinnish white fish fillet , skinless (~1.5 cm thick)

• 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry)

• Small pinch salt

• Small pinch white pepper (sub black)

TOPPING (divide between 2 fish):

• 1/2 cup green onion , green part only, finely sliced on diagonal (Note 3)

• 2 tbsp ginger , finely julienned (Note 3)

• 1 tbsp large red chilli , deseeded finely julienned on diagonal, optional (Note 4)

SAUCE (divide between 2 fish):

• 2 tsp light soy sauce , or all-purpose soy (Note 5)

• 2 tsp sesame oil , toasted

• 2 tbsp peanut oil (or veg, canola, grapeseed)

METHOD

• 1. Preheat oven to 200°C (180°C fan).

  2. Prepare parcel – Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.

  3. Season fish & wrap – Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel – make a parcel with the paper first, then the foil. (See video or step photos).

  4. Bake – Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!

  5. Rest 3 min – Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes – heat the oil while it rests.

  6. Heat oil until hot in a tiny saucepan or small pan over medium heat.

  7. Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger – it will sizzle dramatically!

  8. Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!

Recipe Notes:

• Fish – Try to use a thinnish piece of fish for a better ratio of sizzling surface area to flesh. Recipe works just fine for thick fillets too (longer bake time) but I really prefer thinner fillets.

• Great fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Think salmon and trout flavours are a little too strong – though the recipe will work fine. See Ingredients section in post for more information on fish types / what to avoid

INGREDIENTS

• 55g butter

• 1 onion, peeled and sliced

• 300g Leek sliced 5mm intervals & halved

• 2 garlic cloves, peeled and chopped

• 2 tbsp chopped fresh thyme

• 40g plain flour

• 150ml dry white wine

• 300ml chicken stock

• 4 boiled (just cooked) chicken breasts, cubed

• 142ml double cream

• 250g packet ready-rolled puff pastry

• 1 egg, beaten

• Sprigs of thyme, to garnish

METHOD

1. Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the leek and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.

2. Add the white wine and the chicken stock, bring to the boil and simmer until thickened.

3. Stir in the chicken, simmer for 5 mins, add the cream and season.  Refrigerate till cool.

4. Make Pies

5. Take the Chicken out of the fridge half an hour before making pies.

6. Preheat oven to 200C. Cut puff pastry sheets into quarters and use to line each muffin pan.  Line the bottom of teach cup with a small piece of pastry to prevent bottom getting too soggy.

7. Fill each pastry cup with chicken and fold the pastry gently over the filling, making sure it is enclosed. Brush the top of each pie with egg wash and use a fork to poke some holes on top. 

8. Bake for ~ 30 minutes or until lightly browned and crispy.

INGREDIENTS (6 pies)

FILLING

• 3 chicken breast - cooked and shredded

• 2 leeks sliced in half lengthways then sliced thinly

• 5 Cloves Garlic, diced

• 8 rashers of Bacon - crispy and diced

• 1 Egg for egg wash

• 2 Sheets Puff Pastry

WHITE SAUCE

• 500g Milk

• 50g Flour

• 50g Butter

METHOD

1. Cook bacon, dice and set aside. 2. Boil chicken, shred and set aside. 3. Cook Leeks and Garlic with a pinch of salt

2. Add Chicken, Bacon and set aside

3. Cook white sauce and add to main mix

4. Lightly grease muffin tin (holding 6) and line bottom with a layer of pastry

5. Add a spoonful of mix and top with a circular pastry top. Press down edges with a fork

6. Brush with egg mixture and cut a 2cm X cross in the centre

7. Cook at 175° for 40 minutes

INGREDIENTS (6 pies)

FILLING

• 3 chicken breast - cooked and shredded

• 2 leeks sliced in half lengthways then sliced thinly

• 5 Cloves Garlic, diced

• 8 rashers of Bacon - crispy and diced

• 1 Egg for egg wash

• 2 Sheets Puff Pastry

WHITE SAUCE

• 500g Milk

• 50g Flour

• 50g Butter

METHOD

1. Cook bacon, dice and set aside. 2. Boil chicken, shred and set aside. 3. Cook Leeks and Garlic with a pinch of salt

2. Add Chicken, Bacon and set aside

3. Cook white sauce and add to main mix

4. Cut pastry into rectangles. Make a 'channel' on an oven tray and place pastry length ways in the channel. 

5. Spoon filling in one half and fold over pastry to cover. Press down edges with a fork.

6. Brush with egg mixture and cut a 2cm X cross in the centre

7. Cook at 175° for 40 minutes

INGREDIENTS 

• Leftover Beef Bourguignon

METHOD

1. Take the beef bourguignon out of the fridge half and hour before making pies.

2. Preheat oven to 180C. Cut puff pastry sheets into quarters and use to line each muffin pan. Fill each pastry cup will beef bourguignon and fold the pastry gently over the filling, making sure it is enclosed. Brush the top of each pie with egg wash and use a fork to poke some holes on top. 

3. Bake for 30 minutes or until lightly browned and crispy.

NOTE:  The bottom of the pie can get soggy so it helps if you add a small piece of pastry on the bottom of the pastry cup to provide double lining.

INGREDIENTS 

• 5 Sheets puff pastry

• 300g potatoes (regular or baking, not new)

• 200g swede

• 2 x large onion

• 400g diced beef (we use shin)

• 2 tsp flaked sea salt

• 1 tsp ground black pepper

• Plain flour, to dust

• About 150g unsalted butter

• 1 x medium egg, beaten

METHOD

1. Finely cut into 1cm cubes (no larger), the potatoes, swede, onion and beef. Tumble into a bowl along with the salt and pepper and mix well.

2. Roll the pastry out (one block at a time) on a flour-dusted surface to 3-4mm thick. Using a small side plate or bowl (15cm diameter), stamp out nine circles of pastry. You can re-use any scraps by stacking them before rolling them out again – don’t squeeze them into a ball as you will lose the wonderful flaky layers.

3. Divide the meat and vegetable mixture evenly between each pastry disc, piling it up on one side of the disc and leaving a 2cm border. Add a knob of butter on top of the filling.

4. Remove the puff pastry from the freezer, and line 2 large baking sheets with baking paper.

5. Brush the beaten egg all around the border of the pastry and fold the bare half over the filling, into a half-moon shape. To crimp and seal, press two fingers down at one end of the curved edge to press the pastry layers together, then push the back of a knife into the pastry between your fingers, making an indent towards the filling. Continue working around until the pasty is suitably crimped. Transfer to the prepared baking sheets and brush the tops with more egg. Chill for 15 minutes; preheat the oven to 200°C, fan 180°C, gas 6.

6. Bake for 15 minutes initially, then reduce the oven to 180°C, fan 160°C, gas 4 and bake for a further 45-50 minutes. Let the pasties cool for 10-15 minutes before tucking in.

INGREDIENTS

• 2 Packs (108g each - 216g total) Vol Au Vents

• 250g Chicken Fillet (diced) 

• Or 185g tin Tuna

• 2 Shallots (diced) 

• 1 Tablespoon Avocado or Vegetable oil

• 70 g Champignon Mushrooms (sliced)

• Or Corn with Tuna

• 1 glass White wine 

• Chopped parsley (Pinch )

BECHAMEL

• 60 g butter 

• 40 g plain flour 

• 500 ml milk

• 1 chicken stock cube 

• 100 ml cream 

METHOD

CHICKEN AND MUSHROOM FILLING

1. Place oil in a hot pan and add diced shallots cook till soft (5 mins ) 

2. Add in diced chicken fillet and cook for 5 mins

3. Add the sliced mushrooms , White wine and chopped parsley 

4. Cook till reduced by half (4 mins  approx). Set aside

BECHAMEL SAUCE 

1. In hot pan melt the butter and add plain flour , mix well till combined . 

2. Add milk to mix and gently whisk till all combined , mix will start to thicken 

3. Add cream and chicken stock cube 

4. When sauce is smooth add sauce to chicken and mushroom mixture and combine 

5. Season to taste 

TO SERVE 

1. Pre heat oven to 170 c

2. Place Vol Au Vents on baking tray and bake for 6-8 minutes until golden

3. Remove from Oven and fill with pre-warmed fillings

4. Serve

Alternative filling for Chicken - Add Bacon & Leek

INGREDIENTS

• 1 lb Brussels sprouts, trimmed and halved

• 4 slices prosciutto

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1/4 cup grated Parmesan cheese

• Salt and black pepper to taste

• Zest of 1 lemon

• Cook Mode Prevent your screen from going dark

METHOD

1. Preheat oven to 425°F.

2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, until golden brown and crispy.

3. While sprouts roast, cook prosciutto in a skillet over medium-low heat until crispy. Remove and crumble.

4. Once Brussels sprouts are done, toss with balsamic vinegar and lemon zest. Top with crumbled prosciutto and Parmesan cheese.

5. Serve warm.