Chocolate Bombe Alaska

Ingredients (serves 4)

• 400g chocolate sponge roll
• 75g dark chocolate, finely chopped
• 3 eggwhites
• 1 cup caster sugar
• 4 Blue Ribbon Chocolate Sundaes

Method

1. Preheat oven to 200°C.
2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.
3. Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
4. Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
5. Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.

Bocconcini Arancini

Ingredients

• 2 cups (500ml) chicken stock
• 1 tbs olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 3/4 cup (165g) arborio rice
• 1/2 cup (125ml) dry white wine
• 4 slices pancetta, finely chopped
• 1/2 cup parmesan
• 2 tbs finely shredded basil
• 24 bambini bocconcini balls (see note)
• 1/2 cup (75g) plain fl our
• 2 eggs, lightly whisked
• 1 cup (90g) dried (packaged) breadcrumbs
• Vegetable oil, to deep-fry

Method

1. Bring stock to the simmer in a medium saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously until stock is completely absorbed. Continue adding stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat and stir in the pancetta and parmesan. Set aside to cool completely.
3. Line an oven tray with baking paper. Stir through the basil. Roll 1 tablespoonful of risotto mixture into a ball. Make a large dent in the centre and place a bocconcini ball in the centre. Use wet hands to enclose cheese with risotto mixture and place on the tray. Repeat with remaining risotto and bocconcini.
4. Place the flour, egg and breadcrumbs in separate bowls. Dip a risotto ball in the flour to lightly coat, then dip in egg. Coat in breadcrumbs, shaking off excess. Place on a lined tray. Continue with remaining risotto balls. Repeat, dipping each ball in egg then breadcrumbs so they are coated twice. Cover with plastic wrap and place in the fridge for 30 minutes to set.
5. Add enough oil to a medium saucepan to reach a depth of 6cm and place over high heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place 1/3 of the arancini in the hot oil and cook for 3-4 minutes or until golden brown all over and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining balls, reheating oil between batches. Place on a serving platter and serve immediately.

Notes & tips

• Bambini bocconcini balls are bocconcini that are about 1cm in diameter. They are available from supermarkets. Substitute with regular bocconcini cut into 8 pieces.

ENJOY

Chef Nathan

Creme Caramel

Cooking Time 60 minutes

 

Ingredients (serves 6)

1 cup white sugar

600ml thickened cream

3/4 cup milk

2 teaspoons vanilla extract

3 eggs

2 egg yolks

1/2 cup caster sugar

 

Method

Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).

Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.

Preheat oven to 180°C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.

Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.

Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.

Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate. Slice and serve.

Notes & tips

This is best made 1 day ahead.

ENJOY

Chef Nathan

Asian Crab Omelette

Ingredients (serves 2)

1 long green chilli, halved, seeds removed

1 cup fresh cooked crabmeat

2 tsp grated fresh ginger

6 spring onions, thinly sliced

1 cup snow pea sprouts or pea shoots, trimmed

 

3 eggs

2 tsp soy sauce

1 tsp fish sauce

2 tbs oyster sauce

 

Method

Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.

Lightly beat the eggs with the soy and fish sauce to combine.

Brush a large non-stick fry-pan with a little oil and place over medium heat.

Add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.) Add crab mixture down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down.

 

Drizzle with oyster sauce, then serve topped with sprout mixture.

ENJOY

Chef Nathan

 

Delightful Osso Bucco

Osso bucco relies on slow cooking for its rich flavour and tender, melt-in-your mouth meat. It's the perfect meal to serve the family on a cold winter's evening.

Ingredients (serves 4)
1 tbs olive oil
8 (about 1.5kg) veal osso bucco
2 brown onions, coarsely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
1 cup (250ml) dry white wine
1 tbs tomato paste
Gremolata
1/4 cup coarsely chopped flat-leaf parsley
1 garlic clove, finely chopped
2 tsp shredded lemon rind
Creamy parmesan polenta
4 cups (1L) chicken stock
1 cup (170g) polenta (cornmeal)
1/2 cup (125ml) thin cream
1/2 cup (40g) finely grated parmesan
Method
Preheat oven to 140°C. Heat the oil in a flameproof casserole pan over high heat. Add the veal and cook for 2-3 minutes each side or until brown. Transfer to a plate. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan with the tomatoes, wine and tomato paste and bring to a simmer. Remove from heat.
Cook in preheated oven, covered, turning occasionally, for 2 hours or until veal is falling off the bone. Taste and season with salt and pepper.
Meanwhile, for the gremolata, combine parsley, garlic and lemon in a small bowl.
To make the polenta, bring the stock to boil in a large saucepan over high heat. While stirring with a whisk, gradually pour in the polenta and stir continually. Reduce heat to low and cook, stirring, for 10 minutes or until polenta is tender. Remove from heat. Add the cream and parmesan and stir to combine. Taste and season with salt and pepper.
Spoon polenta among serving bowls. Top with osso bucco and sprinkle with gremolata to serve.

ENJOY
Chef Nathan

Asian Chicken Noodle Soup

Ingredients (serves 4)

• 450g fresh thin Hokkien noodles
• 1 tablespoon peanut oil
• 3cm piece ginger, peeled, finely chopped
• 2 garlic cloves, crushed
• 2 small red chillies, deseeded, finely chopped
• 6 cups reduced-salt chicken stock
• 500g chicken breast fillets, trimmed
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 3 teaspoons brown sugar
• 4 green onions, thinly sliced diagonally
• 1 bunch baby bok choy, chopped
• finely shredded green onions, to serve

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
2. Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
3. Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
4. Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.

Salt-and-pepper tofu with braised eggplant

Serves 4 

Tofu
900 gm silken tofu
100 gm (2/3 cup) plain flour
50 gm (1/3 cup) cornflour
1 tbsp finely ground black pepper
2 tbsp sea salt
1 tbsp Chinese five-spice powder
For deep-frying: vegetable oil
To serve: boiled rice
Braised eggplant
1 kg (about 3) eggplant
½ cup vegetable oil
5 cloves garlic, crushed
1 tbsp finely grated ginger
80 ml (1/3 cup) light soy sauce
2 tbsp rice wine
2 tbsp golden caster sugar
½ tsp sesame oil


1 For braised eggplant, halve eggplant crossways then cut lengthways into thick wedges. Heat 2 tbsp vegetable oil in a large saucepan, add eggplant and cook over high heat for 5 minutes or until golden, add garlic and ginger, reduce heat to medium and sauté for 2 minutes or until fragrant, add remaining ingredients and 1 cup water and bring to the boil, cover, reduce heat to low and simmer for 40 minutes or until tender.
2 Cut silken tofu crossways into 1cm slices. Combine flours with pepper, salt and five-spice powder. Heat 6cm oil in a deep frying pan or saucepan to 180C, dust tofu in flour mixture, add to oil and deep-fry for 2 minutes or until golden, drain on an absorbent paper-lined plate and repeat with remaining tofu.
3 To serve, spoon eggplant among bowls, top with tofu and serve immediately with rice passed separately.

ENJOY

Chef Nathan

Moroccan Spiced Lamb Casserole with Sweet Potato and Olives

Preparation Time 

25 minutes

Cooking Time 

120 minutes

Ingredients (serves 4)

• 2 tbs olive oil
• 2 red onions, sliced
• 3 garlic cloves, finely chopped
• 1 tbs plain flour
• 3 tsp cumin seeds
• 1 1/2 tsp ground turmeric
• 1 tsp paprika
• 1 1/2 kg boned lamb shoulder, trimmed of fat, cut into 2.5cm cubes
• 750mls (3 cups) chicken stock
• 2 cinnamon sticks
• 600g orange sweet potato (kumara)
• 150g Kalamata olives
• 1 lemon
• Salt & ground black pepper, to taste
• 2 tsp brown sugar, or to taste
• 1/3 cup chopped fresh coriander
• Couscous, prepared, to serve

Method

1. Preheat oven to 160°C.
2. Heat 1 tbs of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid over medium-low heat. Add the onions and cook for 5-8 minutes or until soft. Add the garlic and cook for a further minute. Remove t from the pan/dish and set aside.
3. Combine the flour, cumin seeds, turmeric and paprika in a medium bowl. Add the lamb and toss to coat it in the flour mixture.
4. Add 1/2 the remaining oil to the pan/dish and heat over medium-high heat. Add 1/2 the lamb and cook for 2-3 minutes or until browned. Remove from the pan/dish and set aside. Repeat with the remaining oil and lamb.
5. Add about 1/2 the stock to the pan/dish and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base of the pan/dish with a wooden spoon, to dislodge any residue left on the base.
6. Return the onions and lamb to the pan/dish and add the remaining stock and the cinnamon sticks. Bring to the boil over high heat. Cover and cook in preheated oven for 1 hour.
7. Peel the sweet potato and cut into 2cm pieces. Add the sweet potato and the olives to the lamb and cook for a further 30 minutes or until the lamb and sweet potato are tender.
8. Meanwhile, use a vegetable peeler to remove the rind from the lemon. Remove the white pith and cut the find into thin strips. Juice the fruit.
9. Remove the pan/dish from the oven and use a large metal spoon to skim any excess fat from the surface of the casserole. Season with salt and pepper and stir in the lemon rind, 1 tbs of lemon juice, the brown sugar and coriander.
10. Taste and add a little more sugar or lemon juice if necessary. Serve spooned over the couscous in bowls.

Golden Syrup Dumplings

Ingredients (serves 4)
· 150g (1 cup) self-raising flour
· 60g unsalted butter, cubed
· 1 egg
· 1-2 tbs milk, to beat
· Thick cream, to serve
· Syrup
· 30g butter
· 220g (1 cup) caster sugar
· 4 tbs golden syrup
· 1 small lemon, juiced
Method
1. Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into small balls.
2. To make the syrup, combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and cream.

Enjoy

Chef Nathan

Vegetable, Bacon and Risoni Soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 125g 97% fat-free bacon, chopped
• 2 garlic cloves, crushed
• 2 carrots, peeled, chopped
• 1 parsnip, peeled, chopped
• 1 celery stick, chopped
• 2 small zucchini, chopped
• 6 cups reduced-salt beef stock
• 400g can diced roma tomatoes
• 1/3 cup dried risoni pasta
• 1/3 cup flat-leaf parsley leaves, roughly chopped

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
2. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
3. Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

ENJOY

Chef Nathan

Vegetable, Bacon and Risoni Soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 125g 97% fat-free bacon, chopped
• 2 garlic cloves, crushed
• 2 carrots, peeled, chopped
• 1 parsnip, peeled, chopped
• 1 celery stick, chopped
• 2 small zucchini, chopped
• 6 cups reduced-salt beef stock
• 400g can diced roma tomatoes
• 1/3 cup dried risoni pasta
• 1/3 cup flat-leaf parsley leaves, roughly chopped

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
2. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
3. Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

ENJOY

Chef Nathan

Tuna, Lemon and Rocket Risotto

Ingredients (serves 4)

• 2 x 185g cans tuna in oil with chilli
• 1 small onion, chopped
• 1 1/2 cups (375ml) fish stock
• 350g arborio rice
• 100ml white wine
• 1/4 cup grated parmesan
• Grated rind and juice of 1 lemon, plus extra zest to serve
• 50g wild rocket

Method

1. Drain the tuna, reserving 1 tablespoon of the oil, and fl ake to separate.
2. In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
3. Mix the fi sh stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
4. Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
5. When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.

ENJOY

Chef Nathan

Worlds Easiest and Moistest Fruit cake

Ingredients

1kg x Dried Fruit
600ml Flavoured Milk
2 x cups Self Raising Flour
1 x heaped teaspoon mixed spice.

Method

1. Soak fruit overnight in flavoured milk
2. Stir through sifted flour and spice
3. Pour into lined baking tin
4. Cook in slow oven for 1 ½ hours (120c)

Greek Creamed Rice

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 40 minutes

1 Litre of milk
1/3 cup (75gm) caster sugar
1 strip lemon rind
1 cinnamon stick
1/2 cup (100gm) white medium-grain rice
2 teaspoons cornflour
2 teaspoons milk, extra
4 egg yolks
1/4 cup (25gm) toasted walnuts, chopped coarsely
1 teaspoon cinnamon sugar
1 tablespoon honey

1. bring milk, sugar and rind to a boil in medium saucepan. Add cinnamon and rice; cook, covered, over a low heat, stirring occasionally, about 30 minutes or until rice is tender. Discard rind and cinnamon stick.
2. Blend cornflour with extra milk in small bowl; stir in egg yolks. Stir mixture into rice mixture. Stir over heat until mixture boils and thickens.
3. Divide mixture among 3/4-cup (180ml) serving glasses; top with nuts, cinnamon sugar and honey.

This dish can be served warm or chilled.

ENJOY

Chef Nathan

Easter Chocolate Friands

Preparation Time 20 minutes
Cooking Time 20 minutes
Makes 9
Ingredients
· 1/2 cup rice or plain flour
· 1/2 cup ground almonds
· 1/4 cup cocoa powder
· 1 cup icing sugar
· 1/3 cup canola or light olive oil
· 1/3cup milk
· 6 small caramel Easter eggs
Method
1. Preheat oven to 180°C. Grease 9 friand pans. Combine 1/2 cup rice or plain flour, 1/2 cup ground almonds, 1/4 cup cocoa powder and 1 cup icing sugar in a large bowl. Make a well in the centre.
2. Pour in 1/3 cup canola or light olive oil and 1/3 cup milk. Stir until smooth. Use an electric beater to beat 3 egg whites until soft peaks form. Fold into the almond mixture until just combined. Spoon into the friand pans.
3. Scatter over 6 small caramel Easter eggs, roughly chopped. Bake for 15-20 minutes until spongy to the touch. Cool in the pans. Remove and dust with extra icing sugar to serve.
For those who don't know, a Friand is traditionally made mainly with nut-meal, usually Almond, butter (melted at exactly the right temperature) and only a small measure of flour.

ENJOY
Chef Nathan

Beef and Guinness Stew

Celebrate St Patrick's Day with this hearty Irish stew.

Ingredients (serves 4)

• 2 tablespoons plain flour
• 800g chuck steak, trimmed, cut into 3cm pieces
• 1/4 cup olive oil
• 2 sticks celery, chopped
• 1 brown onion, chopped
• 1 carrot, peeled, chopped
• 200g Swiss brown mushrooms, chopped
• 2 tablespoons tomato paste
• 1 cup Guinness beer
• 2 cups beef stock
• 2 bay leaves
• 1/2 cup flat-leaf parsley leaves, finely chopped
• mashed potato, to serve

Method

1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.

Duck and Ginger soup

Serves 8
Cooking Time Prep time 10 mins, cook 3 hours
1 (about 2.2kg) duck
12 green onions, trimmed
10 cm piece ginger, thickly sliced
2 pieces cassia bark
60 ml (¼ cup) fish sauce
5 star anise
1 cup (loosely packed) each coriander and mint leaves
½ cup (loosely packed) Vietnamese mint leaves
To serve: lime wedges

Step 1
Place duck in a large saucepan and cover with water, bring to the boil over medium heat, then drain, add 8 green onions, ginger and spices and cover with 4 litres of cold water. Bring to the boil over high heat, then reduce heat to low-medium and simmer for 3 hours. Add fish sauce and season to taste with sea salt and freshly ground white pepper.
Step 2
Remove duck from liquid and place on a platter. Strain liquid and skim fat, then ladle broth among serving bowls. Coarsely shred duck meat and add to bowls. Thinly slice remaining green onions and divide among bowls, scatter with herbs and serve immediately.

Lamb Cutlets with bean, strawberry & Feta Salad

Ingredients (serves 4)

• 12 french-trimmed lamb cutlets
• 1/2 cup (125ml) olive oil
• 2 lemons, very thinly sliced
• 1 bunch mint, leaves picked
• 2 tbs raspberry* or red wine vinegar
• 2 tsp caster sugar
• 1 tbs Dijon mustard
• 500g French or thin green beans, blanched
• 400g small strawberries, sliced
• 400g feta, crumbled

Method

1. Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.
2. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
3. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.

Tomato & Vegetable Pasta Sauce

Ingredients
2 tbs olive oil
1 brown onion, finely chopped
2 carrots, peeled, finely chopped
2 zucchini, ends trimmed, finely chopped
2 celery sticks, ends trimmed, finely chopped
1 garlic clove, crushed
700ml tomato pasta sauce (Passata Sauce)
Pinch of sugar
Method
To make the tomato & vegetable sauce, heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, zucchini, celery and garlic and cook, stirring often, for 5 minutes or until the vegetables soften.
Add the passata to the pan. Cover and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.
Uncover and cook for a further 5 minutes or until the sauce reduces and thickens.
Add the sugar and stir until well combined.
Season with salt and pepper.
Divide the gnocchi among serving bowls. Spoon over the tomato & vegetable sauce. Sprinkle with basil and parmesan to serve.

Home Made Gnocchi

GNOCCHI
1 kg starchy potatoes (e.g. desiree), whole with skins
2 small eggs (or one large), lightly beaten
320 g plain flour, sifted
Pinch of salt
Although potato gnocchi remains the most common version, the dish can be made with pumpkin, sweet potato or breadcrumbs, or flavoured by mixing the dough with spinach, saffron or truffles.
METHOD
Choose potatoes about the same size and place in a pan of cold water.
Bring to the boil then simmer for 45 to 60 minutes.
When potatoes are dry and hot, peel and mash with a mouli, potato ricer or masher.
On a board or working surface make a well with 3/4 of flour then add potato, eggs and a pinch of salt.Mix well then knead and as soon as the dough comes together, stop adding flour (excess flour will make the gnocchi hard and chewy).
Let dough rest for 10 to 15 minutes.Dust hands and board with flour; flatten the dough into a loaf shape.Cut the dough into rounds about 1.5cm thick.
Dust again and roll each piece lightly until cylindrical.When you have made three at a time, cut them into little nuggets of dough, lightly dusting at all times.
They don't need to be perfect - it is nice when they look rustic - but should be the same size to cook properly.Press and roll each piece with your fingertip to create a curl. Remove excess flour. Boil large pot of salted water, put gnocchi in and keep stirring until they rise to the surface after a minute or two.

Choclate Brownies

Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

Berry Parfaits

Ingredients (serves 4)

• 400g low-fat vanilla yoghurt
• 1/2 cup thickened cream, whipped
• 1 teaspoon finely grated orange rind
• 1/2 cup icing sugar mixture, sifted
• 250g strawberries, hulled, quartered
• 125g raspberries
• 125g blueberries

Method

1. Combine yoghurt, cream, orange rind and half the sugar in a bowl.
2. Combine berries in a bowl. Reserve one-quarter of the mixed berries. Using a fork, lightly crush remaining berries. Stir in remaining sugar.
3. Layer yoghurt mixture and crushed berries in 4 glasses. Cover and refrigerate for 30 minutes, if time permits. Top with reserved berries. Serve.

Barbecue Marinated Lamb Leg

This lamb leg is guaranteed to please even the toughest barbecue critic. Served with jacket potatoes and green olive mayonnaise, it's a real winner.

Ingredients (serves 4)

• 5 garlic cloves, crushed
• 1 tablespoon paprika
• 1 large lemon, juiced
• 1/4 cup olive oil
• 1.5kg boned lamb leg, butterflied
• olive oil cooking spray
• jacket potatoes, to serve

• Green olive mayonnaise

• 3/4 cup whole-egg mayonnaise
• 1/2 cup stuffed green olives, chopped
• 1 teaspoon paprika
• 1/2 small lemon, juiced

Method

1. Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
2. Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
3. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
4. Serve lamb with green olive mayonnaise and jacket potatoes.