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