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Portuguese doughnuts (bola de Berlim)Portuguese doughnuts (bola de Berlim)

February 15, 2012, 3:27 pm
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Portuguese doughnuts (bola de Berlim)To make crème pâtissière, using an electric mixer, beat flour, sugar, egg and egg yolks until thick and pale. Meanwhile, place milk in a pan and bring to the boil. Working quickly, gradually whisk milk into flour mixture until well combined. Transfer to a clean saucepan, place over low–medium heat and whisk constantly for 5 minutes or until thick, taking care it doesn’t burn. Remove from heat and strain through a fine sieve into a bowl. Add a few drops of colouring, if using, and stir until combined. Cover surface with plastic wrap to prevent a skin forming. Set aside to cool. Makes 375ml (1½ cups).

Place yeast, sugar, milk and 60ml (¼ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until mixture bubbles. Add eggs and butter, and stir until combined.

Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast mixture into well and mix until combined. Knead dough on a lightly floured work surface for 5 minutes or until smooth, elastic and very soft. (Alternatively, use an electric mixer fitted with a dough hook.) Lightly dust with flour, then transfer to a greased bowl and cover with plastic wrap. Set aside in a draught-free place for 1 hour or until dough doubles in size.

Line 2 trays with baking paper, then dust with flour. Punch down dough, knead gently and divide into 12 balls. Place on trays and leave to rise without touching. Dust with flour and cover with greased plastic wrap, then a tea towel. Set aside for 30 minutes or until dough doubles in size.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C. Working in batches, gently drop balls into oil and deep-fry, turning halfway, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Set aside.

Using a sharp knife, make a horizontal incision in each doughnut, taking care not to cut all the way through. Toss doughnuts in extra sugar to coat, then spoon 2½ tbsp crème pâtissière into each one. Serve doughnuts immediately.
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Dutch doughnuts (oliebollen)Dutch doughnuts (oliebollen)

February 15, 2012, 3:37 pm
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Dutch doughnuts (oliebollen)Place yeast, sugar and 125ml (½ cup) lukewarm water in a small bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles.

Place flour and ¼ tsp salt in a large bowl and make a well in the centre. Pour milk, eggs and yeast mixture into the well and stir until combined. Add currants, raisins and apple, and stir until well combined. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Fill a deep-fryer or a large saucepan one-third full with oil and heat over medium heat to 160°C (or until a cube of bread turns golden in 40 seconds). Working in batches, use 2 dessertspoons to form 6cm balls, then gently drop them into oil and deep-fry, turning halfway, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.

Dust doughnuts generously with icing sugar and serve immediately.
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Red chilli sauce (salsa roja)

February 15, 2012, 3:52 pm
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To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks.
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Green chilli sauce (salsa verde)

February 15, 2012, 3:56 pm
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To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks.

* Green tomatoes are available from selected greengrocers and farmers’ markets.
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Chipotle sauce (salsa de chipotle)

February 15, 2012, 4:00 pm
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To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks.

* Chipotle chillies in adobo sauce are from greengrocers.
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Melted cheese (quesos fundidos)

February 15, 2012, 4:08 pm
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Preheat oven to 180°C. Combine cheese, cream and your choice of flavourings in a large bowl. Divide among 4 x 180ml (¾ cup) ramekins and bake for 15 minutes or until cheese bubbles.

Stand for 5 minutes, then serve with tortillas and salsas.
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Enchilades de Sinaloa

February 15, 2012, 4:18 pm
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Place chorizo in a cold frying pan, then brown over high heat for 2 minutes. Drain on paper towel. Add 60ml (¼ cup) water and potatoes to pan and remove from heat. (The water will evaporate and the potatoes will take on the chorizo flavour.)

Cook onion, tomato and herbs in a separate pan over medium heat for 2 minutes or until onion softens. Season with salt.

Heat oil in a large frying pan over medium heat. Cook tortillas for a few seconds or until crisp.

To assemble, spoon 1 tbsp salsa over each tortilla and scatter over chorizo and potato. Spoon over tomato mixture and top with remaining tortillas, more salsa lettuce, sour cream and cheese.

* Queso fresco (literally ‘fresh cheese’) is a soft, mild cheese made from cow’s milk and is traditionally used to make papas a la huancaina. It is available from Casa Iberica Deli (casaibericadeli.com.au).
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Red bamboo saladRed bamboo salad

February 15, 2012, 4:23 pm
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Red bamboo saladCut the tough outer layer of the bamboo shoot, then cut into quarters lengthways.

Boil the bamboo with the cornhusks for 30 minutes or until the bamboo turns light red. Drain and discard the water. Fill with clean water and bring to the boil. Cook for a further 30 minutes. Remove and allow to cool.

Run two toothpicks along the length of the bamboo, creating fine thin shreds. Cut the bamboo into 4cm lengths and transfer into a mixing bowl.

Add the basil, salt, black sesame powder, red shallots, garlic oil and lime juice. Mix well and serve.
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Pork in pumpkin seed sauce (puerco en salsa de pepitas)

February 15, 2012, 4:32 pm
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Bring 2L water to the boil in a large saucepan. Add pork, garlic, onions and season with salt and pepper. Reduce heat to low, cover and simmer for 1½ hours or until pork is tender. Cool.

Meanwhile, to make sauce, melt 60g ghee in a large saucepan over medium heat. Toast pepitas, shaking the pan, for 2 minutes (be careful not to burn pepitas). Set aside. Toast peanuts and sesame seeds in pan for 1 minute. Set aside. Add another 60g ghee and cook most of the sliced onion and 2 garlic cloves for 2 minutes or until golden brown. Set aside. Reserve the pan with ghee.

Bring 250ml (1 cup) water to the boil in a separate saucepan. Add extra onion quarters, remaining garlic cloves, capsicums and chillies. Cover and cook for 10 minutes, then remove from heat and strain in a colander. Blend or process capsicum mixture with pepitas, peanuts, sesame seeds, fried onion mixture, salad leaves, coriander and 375ml (1½ cups) pork broth until smooth and thick. Strain, in batches, through a sieve into a large bowl, pressing on the solids with the back of a spoon to extract liquid. Discard solids.

Return ghee pan to medium heat. Brown remaining sliced onion, then discard. Add pepita sauce and cook for 10 minutes or until sauce thickens. Add a little more pork broth to the sauce to thin slightly. Add pork, sugar, vinegar and potatoes, and simmer for 20 minutes or until potatoes are tender. Season with salt and pepper.

Serve pork and pepita sauce with tortillas and a cold beer.
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Rice drink (horchata)

February 15, 2012, 4:51 pm
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Place rice in a sieve and rinse under cold running water. Blend rice with 250ml (1 cup) water and cinnamon in a blender, then strain through a muslin cloth or very fine sieve into a jug. Repeat straining mixture four times until liquid is white and powder-free.

Add sugar to taste and stir until dissolved. Add remaining 750ml (3 cups) water and refrigerate. Serve horchata cold.
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Ciabatta pillows

February 15, 2012, 5:05 pm
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After trying different combinations of flour, Yoke has found that the combination of white spelt and white wheat, plus a small amount of kamut or semolina flour, makes the best ciabatta. This dough is sticky; knead it using a breadmaker or an electric mixer fitted with a dough hook, or ‘stir’ it by hand. Thankfully, it doesn’t need shaping. Just cut it into rectangles on a work surface dusted generously with flour. For accuracy, use a digital scale to weigh all the ingredients, including the water, which is why it’s expressed here as a weight.
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Roti canaiRoti canai

February 15, 2012, 5:20 pm
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Turnover with spiced minced meat and cabbage (murtabak)Turnover with spiced minced meat and cabbage (murtabak)

February 15, 2012, 5:30 pm
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Turnover with spiced minced meat and cabbage (murtabak)Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or until cabbage starts to wilt. Remove from heat, stir in coriander and season with salt.

Heat a little oil in a large frying pan over low heat. Crack 1 egg in a bowl, break up slightly and add one-quarter of the lamb mixture; don’t combine. Place into the centre of a stretched ball of roti, then fold edges of dough into centre to resemble an envelope. Carefully slide a fish slice underneath murtabak and transfer to pan. Cook, gently pressing murtabak, over low heat for 5 minutes each side or until browned and cooked through. Repeat with remaining eggs, lamb mixture and dough.

* Malaysian meat curry powder is available from Asian food shops.
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Dhal

February 15, 2012, 6:44 pm
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Place lentils and 1.75L water in a pan and bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer vigorously for 40 minutes or until lentils are soft.
 
Meanwhile, using a knife, score the base of tomatoes with a cross, place in a bowl and cover with boiling water. After 30 seconds, drain and refresh. Peel tomatoes, discard skins and roughly chop. Process with sambal oelek, garlic and onion in a food processor to a purée. Season with salt.

Heat ghee in a deep frying pan over medium heat. Add tomato mixture and cook for 2 minutes, then add curry powder and stir for 3 minutes or until fragrant. Add coconut milk and lentil mixture, and stir to combine. Cook for 5 minutes for flavours to develop, then season with salt. Add more water, if desired.

* Toor dal, available from Indian food shops, break down most easily out of all yellow lentils.
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Ancho chilli chicken tamales

February 15, 2012, 6:57 pm
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Tamale batter is made from a corn-based dough called masa. It is spread over corn husks, then wrapped with meat and mole. Usually, tamales are made in large quantities for special occasions and sometimes, there’s a tamale-making party called a tamalada.
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Ancho chilli and date chocolate tart

February 15, 2012, 7:16 pm
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To make pastry, process butter, flour, icing sugar, cinnamon and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and 2 tsp water, and process until the dough starts to come together. Turn dough onto a lightly floured surface, then knead until it comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for 30 minutes.

Lightly grease a 24cm tart pan with removable base. Roll out pastry between 2 sheets of baking paper to 4mm thick, then use to line the pan, trimming the excess. Using a fork, prick base, then refrigerate pastry shell for 20 minutes.

Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or rice. Blind-bake for 20 minutes, then remove weights and paper, and bake for a further 10 minutes or until pastry is dry and golden. Remove from oven and cool.

To make filling, toast chillies in a dry frying pan over medium heat for 30 seconds each side or until fragrant. Remove chillies from pan and place in a bowl. Cover with boiling water, then cover bowl with plastic wrap and set aside for 20 minutes or until softened. Drain and pat dry with paper towel, then remove stems and seeds, and tear flesh into pieces. (To remove seeds easily, place chillies under cold running water.) Using a small food processor or stick blender, process chillies and rum to a purée, then set aside.

Place glucose and 1 tbsp water in a small pan over medium heat. When it starts to bubble, gradually add sugar, stirring to dissolve before adding more sugar. Brush down the side of the pan with a wet pastry brush to prevent sugar crystals forming. When sugar has dissolved, cook for a further 12 minutes or until golden. Turn off heat, then gradually add butter, whisking to combine. (Take care when adding butter as mixture may rise rapidly.) Stir in chilli purée, dates, almonds and 1 tsp salt until well combined, then pour mixture into pastry case. Set aside in a cool place for 45 minutes or until cool and set.

To make ganache, place both chocolates and the cream in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then cool slightly. Gradually and gently stir in butter until combined. Pour chocolate ganache over filling and set aside in a cool place for 2 hours or until firm.

Dust tart with ground ancho chilli or icing sugar and serve with ice-cream or cream.

* We used Serendipity Cinnamon Ice Cream. Stockists, serendipityicecream.com.au.

* Mexican chocolate, available from Herbie’s Spices, Monterey Mexican Foods, The Essential Ingredient (theessentialingredient.com.au) and other specialist food shops, has undissolved sugar in the mixture, which makes it slightly gritty in texture. It also contains cinnamon flavouring and lecithin.
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Asparagus frittata

February 15, 2012, 7:46 pm
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A spring favourite, asparagus, comes to the fore. You need to use good-quality eggs and cheese to make this taste really great. Just multiply the quantities of the ingredients to make extra frittatas.
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Greek-style lamb shoulder with lemon and olives

February 15, 2012, 7:52 pm
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Lemon-and-garlic scented lamb that’s falling off the bone is a wonderful thing. You can use other cuts of lamb, but the shoulder, when cooked long enough, is tender and sweet. Slow-cooked lamb is a great winter meal, but the Mediterranean feel of this dish also means it can be served on a warm Sunday afternoon. Use a pan that just fits the lamb, as it needs to steam in its own juices. I wrap mine in baking paper to ensure the best result.
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Walnut shortbread biscuits

February 15, 2012, 8:04 pm
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Wonderful shortbreads with the scent of walnuts – now that’s what I call a biscuit. If you don’t have a round biscuit cutter, simply cut the dough into squares.
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Welsh rarebit

February 15, 2012, 8:13 pm
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This may just be cheese on toast, but what cheese on toast it is! Original recipes use powdered mustard, but I like the elegance of Dijon; also try hot English mustard for some bite. This is a great way to use up yesterday’s bread. If your cheddar is cheap and rubbery, and you have some good Italian parmesan in the fridge, substitute 50g of the parmesan for 50g of the cheddar. When topped with a poached egg, this is called Welsh Buck.
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