A TASTE
OF HOME

Serves 2

1 bunch of broccolini, trimmed
1 bunch of asparagus, trimmed
2 tablespoons extra-virgin olive oil, plus extra to serve
Finely grated zest and juice of 1 lemon, plus 1 lemon, cut into 2cm rounds
200g stracciatella
1 handful of roasted hazelnuts
Dukkah, to serve

1. Bring a small saucepan of salted water to the boil. Meanwhile, prepare a large bowl of iced water.

2. Blanch the broccolini and asparagus in boiling water for 45 seconds, drain, then plunge into the ice bath until chilled. Drain and pat dry.

3. Heat a large frying pan over medium-high heat. Add the oil, then add the blanched broccolini and asparagus. Cook, turning occasionally, until charred. Remove from pan, season to taste, and leave to cool.

4. In the same pan, add the sliced lemon and char for 2-3 minutes on one side. Cool.

5. Scoop the stracciatella into a bowl, stir the lemon zest and juice through and season to taste.

6. Spread the stracciatella onto a plate and lay the charred broccolini, asparagus and lemon over the top.

7. Sprinkle with crushed toasted hazelnuts, dukkah and a drizzle of olive oil to serve.

Serves 4

1kg apples, peeled and coarsely chopped into 1cm dice
Juice of ¼ lemon
60-100g caster sugar (depending on how sweet you like it!)
300ml thickened cream
50g pure icing sugar, sifted
2 tsp vanilla bean paste
200g Amaretti biscuits, crushed, plus extra to serve

Small handful of slivered almonds

Dark chocolate, to serve

1. Place the apples in a large saucepan with a squeeze of lemon, the caster sugar, adjusting to taste, and 2 tablespoons of water. Bring to a simmer over medium heat, and cook for 10-15 minutes or until apples are just fork-tender. Cool, then drain any excess liquid.


2. Add the cream, icing sugar and vanilla paste to the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks are starting to form. Watching it closely, continue whipping until you reach a light, yet firm consistency


3. In small glasses, or one large trifle bowl, spoon in alternating layers of the apple, cream and crushed Amaretti. Repeat until the glassware is full and you end up with a layer of cream on top (I like to aim for roughly two layers of each).


4. Refrigerate until ready to serve, or serve immediately topped with almonds, a grating of dark chocolate and extra crushed amaretti. Enjoy!

Serves 4

1kg broad beans
1 garlic clove
6-8 mint leaves, plus extra to serve
¼ cup extra-virgin olive oil, plus extra to serve
100g finely grated pecorino, plus extra to serve
400g rigatoni

1. Bring a saucepan of salted water to the boil. Meanwhile, prepare a large bowl of iced water.

2. Remove the broad beans from their pods, then blanch them for 2-3 minutes or until tender. Drain, then plunge into iced water until cool. Drain, then gently squeeze off the skins.

3. Reserve a small handful of broad beans whole, then place the remaining broad beans into a mortar or food processor. Add the garlic, mint, olive oil and pecorino, then  bash the ingredients with a morta (or blitz them) until it’s all a ‘chunky’ paste-like consistency. (If you’re doing this in a food processor be careful not to take this too far as you don’t want it to become a smooth purée.) Season to taste, being mindful the pecorino will lend a fair amount of salt already.

4. Bring a large pot of salted water to the boil. Add the rigatoni and cook according to packet instructions, stirring occasionally, until al dente.

5. About 5 minutes before the pasta is ready, transfer the broad bean mixture to a separate large saucepan, along with a ladleful of the pasta cooking water, and place over medium heat. Jiggle the pan, allowing the starchy water to loosen the broad beans and emulsify everything.

6. Drain the rigatoni a minute before it’s ready, add it to the broad beans, and finish cooking it in the pan for the final minute, tossing to combine. You might need to add a bit more starchy water here if it seems too thick.

7. Turn off the heat and stir through the remaining broad beans. Serve immediately, topped with extra grated pecorino, a good drizzle of extra-virgin olive oil, some cracked black pepper and some extra mint leaves.

Serves 4

4-6 chicken thighs, bone-in and skin on
2 large fennel bulbs, thickly sliced, fronds reserved for garnish
2-3 citrus fruits (a mix of orange and blood orange if possible), cut into rounds
3-4 thyme sprigs
½ cup pitted black olives

Marinade

¼ cup white wine or chicken stock
⅓ cup olive oil
Juice of ½ orange
2 tsp Dijon mustard
2 tsp brown sugar
2 garlic cloves, very finely chopped
1 tsp fennel seeds

1. For the marinade, add all ingredients to a large bowl along with a large pinch of salt and a good grind of pepper, and stir to combine.

2. Add the chicken, fennel, citrus and thyme to the marinade and mix well to ensure all the chicken pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight to marinate.

3. Preheat the oven to 180C (fan-forced). Transfer the chicken, fennel, citrus and marinade to a flameproof roasting tin, making sure the chicken is skin up and evenly dispersed in a single layer. Scatter in the black olives and season with cracked pepper again.

4. Bake for 45 minutes, until the chicken is cooked through (the juices will run clear when a thigh is pierced with a skewer). Baste the chicken with its cooking juices – the sauce should be glistening and jammy; if not, remove the chicken, place the roasting tin onto the stove and cook on medium-low heat for up to 5 minutes to reduce as needed.

5. Transfer the chicken to a platter, garnish with the roasted fennel and citrus, then pour the luscious sauce over the top and serve topped with fennel fronds.

Serves 4

2 chicken breasts
1½ cups plain flour
2 tsp flaky salt
2 tsp freshly ground black pepper
2 cups panko crumbs
¾ cup freshly grated parmesan
Finely grated zest of 1 lemon
2 eggs, beaten
¾ cup olive oil

“>Whipped goat’s cheese
1 small log of goat’s cheese
Juice of 1 lemon
1-2 tsp milk
3 tbsp thinly sliced chives

Crunchy fennel salad
1 fennel bulb, thinly sliced
3 celery stalks, thinly sliced
4 radishes, thinly sliced
2 baby cucumbers, thinly sliced
Juice of ½ lemon
2 tbsp olive oil
A handful of basil leaves

1. For the whipped goat’s cheese, add the goat’s cheese and lemon juice to a bowl, add a teaspoon or so of milk, and whip to a creamy consistency. You can add as much milk as needed, but go easy to start with – it’s harder to take out than put in. Stir through the chives and set aside.

2. With your knife parallel to the cutting board, cut each chicken breasts in half so you end up with four thin chicken breasts.

3. To crumb the chicken, spread the flour on a plate and season with the salt and pepper. Combine the panko, parmesan and lemon zest in a bowl, mix well, then spread it on a separate plate. Coat the breasts well in flour, dusting off excess, then dip them in the egg, let it drain a little, then coat them well with the panko mixture.

4. Heat the olive oil in a deep, heavy-based frying pan over medium heat until shimmering. Add the chicken, and cook until golden on the base (don’t rush this as you don’t want to burn the panko), then flip and continue cooking until golden all over. Drain on paper towels.

5. Toss the fennel, celery, radish, cucumber together, squeeze in the lemon and drizzle in the olive oil, season to taste, and toss well to coat. Add the basil leaves at the end.

6. Serve the crumbed chicken with the salad and a generous spoonful of whipped goat’s cheese.
Tim Greaney

Serves 4

500g fresh or frozen gnocchi
 
Tomato sugo
¼ cup olive oil
1 red onion, finely chopped
3 whole garlic cloves
1 bunch of basil, leaves picked, stalks reserved
2 x 400g tins of chopped tomatoes
700ml tomato passata
 
Pesto
3 cups picked basil leaves
1 cup pine nuts, roasted (walnuts or pistachios also work well)
1 garlic clove
Juice of 1 lemon
½ cup extra-virgin olive oil
½ cup grated parmesan

1. For the sugo, heat the olive oil in a saucepan over medium-low heat, add the onion, garlic cloves (we’ll take these out later) and the basil stalks (we’ll take these out too). Cook, stirring occasionally, for 10 minutes or until the onions are soft, then add the tinned tomatoes, passata and a good pinch of salt and pepper. Cook over low heat for about 45 minutes; the longer it cooks the richer and deeper the tomato flavour. Once you’re happy with the sauce remove the basil stalks and garlic cloves. To finish, stir through a handful of basil leaves and season to taste.

2. Meanwhile, for the pesto, add all ingredients to a food processor and blend until combined. I like a smooth consistency for this recipe so keep adding olive oil until it’s nice and silky.

3. Once the sugo is ready, add the gnocchi to a pot of boiling salted water and cook according to packet instructions.

4. Meanwhile, transfer the pesto to a large saucepan and place over low heat, just to get it warm.

5. Once the gnocchi is ready, drain (reserving ½ cup cooking water) and add it to the pan with the pesto and the cooking water. Increase heat to high, and toss until the gnocchi is well coated and the sauce is emulsified, about 1-2 minutes.

6. Serve the gnocchi over a bed of tomato sugo. 

Serves 8-10

200ml heavy cream
100g dark (70%) chocolate, finely chopped
70g milk chocolate, finely chopped
Pinch of sea salt, to serve
Mascarpone and olive oil (both optional), to serve
 
Cornflake tart base
100g cornflakes
50g almond flakes
100g dark (70%) chocolate, chopped
45g butter, chopped
Pinch of sea salt

1. Line the base of a 20cm loose-bottomed tart tin with baking paper.

2. For the cornflake tart base, place the cornflakes and almond flakes into a wok over high heat, and move them around until they begin to toast up. Transfer to a large bowl.
3. Melt the chocolate and butter together until smooth, then pour the chocolate into the cornflakes and almonds and mix well so everything is evenly coated.

4. Press this mixture into the tart tin and refrigerate for 1-2 hours or until set.

5. To make the ganache filling, place the cream into a small saucepan over medium heat and bring it to a simmer. Remove from the heat, pour in the chocolate and allow to sit for 2 minutes before whisking together.

6. Leave the ganache to cool for 20 minutes before pouring it into the crackle shell. Refrigerate for 6 hours or overnight to set.

7. When you’re ready to serve, sprinkle the top of the tart with a little sea salt, then use a hot knife (run it under hot water, then carefully wipe it dry with a tea towel) for perfect slices. Enjoy this tart on its own or serve it with mascarpone and a light drizzle of olive oil.