kitchen

Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!

Roast Topside Of Beef

kg topside of beef

olive oil

celery

carrots

onion

garlic

bay leaves

rosemary

plain flour

blackberry or blackcurrant jam

ml red wine

litre organic beef stock

Roast topside of beef

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Richie McCaw's topside supreme

½ kgs Beef, use topside beef (Main)

Onion, chopped

Water

Tbsp White wine vinegar

Worcestershire sauce

Beef stock

Bouquet herbs

Butter, soft, and flour

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

You can also cook this in the oven at 150C, or in a slow cooker.

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Serve with plenty of mashed potato, vegetables and the meat sauce.

Sticky chicken drumsticks

Soy sauce

Sweet chilli sauce

Oyster sauce

Tbsp Sesame oil

Tbsp Honey

Garlic clove, crushed

Chicken legs, or 16 wings (Main)

sprinkle Black sesame seeds, optional

Coriander,

Mix soy, Worcestershire, chilli and oyster sauces with sesame oil, honey and garlic in a large ziplock bag or a glass dish.

Slice through the drumstick skin in diagonal slashes. Add the chicken to the marinade and really work the marinade into the chicken. Leave the chicken in the marinade overnight or for at least 1 hour in the fridge.

Line a baking dish with baking paper. Take the chicken out of the bag or dish and arrange the legs on the baking paper in a single layer.

Place the tray into the oven and cook for 15 minutes. Remove carefully and, using tongs, turn the chicken legs over. Return to the oven for another 15 minutes to cook.

These look and taste delicious if sprinkled with black sesame seeds and scattered with coriander leaves.

Use any number of vegetables to create a delicious raw-style salad. You will need to use a spiraliser or a julienne peeler or a mandolin to create long skinny strips of the vegetables. Courgette, cucumber, carrot, thinly sliced red cabbage, capsicum and red onion is a great combination, but play with whatever you find in the vege box of your fridge (if it's not limp and sad).

Dress the salad with options such as balsamic vinegar and olive oil; lime juice and peanut oil; rice vinegar, sesame oil, olive oil, garlic and chilli.

Nici Wickes: Ricotta gnocchi

ricotta

plain flour, plus extra as needed

grated parmesan (⅓ cup)

parsley and basil, chopped

tsp sea salt

Tbsp extra virgin olive oil

cherry tomatoes (fresh

chilli flakes

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don't overmix. Turn out onto a well-floured surface. Handle the dough gently, like a hot potato, and use plenty of flour.

Divide dough into two portions, then roll each into a 3cm-thick log. With a floured knife, cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomatoes for the topping.

Heat oil in a large pan and add garlic. Cook for 30seconds then add tomatoes and chilli flakes and cook until tomatoes soften and become juicy. Turn off heat.

Cook gnocchi in a large pot of well-salted boiling water. Do this in batches, cooking for 4–5 minutes only (they will sink then rise to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the pan with the tomatoes.

Toss gnocchi with tomatoes and serve with grated parmesan, a squeeze of lemon juice and basil leaves.

Golden syrup winter pudding

Butter,

Sugar

75 g Self raising flour (Main)

Tbsp Milk

g Golden syrup

Lightly grease a mould, a small pudding basin, or 4 ramekins with a little butter. Cream the butter and sugar until light and fluffy. Beat in the egg and fold in the flour and milk. Pour the golden syrup into the bottom of the pudding basin or mould.

Carefully spoon the pudding batter on top of the golden syrup, spreading the mixture evenly. Cover and seal the top of the pudding basin with baking paper tied into place with string (or you can use tin foil).

Place the pudding basin in a large pot of simmering water. Ensure the water comes halfway up the side of the basin, put the lid on and steam for 30-40 minutes. If you are using ramekins, heat an oven to 160C and place the ramekins in a deep oven tray. Pour warm water around them so that it comes halfway up the ramekins and bake for 20 minutes.

Serve with vanilla bean ice cream and whipped cream.

These sourdough pizza bases have so much texture and flavour that a simple topping is best. The dough itself is the star.

Sourdough Pizza Bases

starter

flour

water

all-purpose flour (with at least 11% protein), or bread flour

salt

Feed your starter by combining the starter, water,...

Feed your starter by combining the starter, water, and flour into a clean jar. Place a rubber band around the jar which will help indicate when the starter has doubled. This starter is using a ratio of 1:1:1. If you are making it to rise overnight, you can change the ratios to 1:2:2 or 1:3:3 as your starter will be left to rise for a much longer time.

When your starter has nearly finished rising, add...

When your starter has nearly finished rising, add the main pizza flour and water to a bowl and leave it to sit for at least half an hour.

Add the risen starter to the dough as...

Add the risen starter to the dough as well as the salt. Use wet hands to squish it in well, then pull the dough on a clean bench.

Slap and fold the dough thoroughly for 6...

Slap and fold the dough thoroughly for 6 minutes until the dough feels stronger. Alternatively use a machine with a dough hook, or stretch and fold the dough every 15 minutes for 1 hour.

Transfer the dough to a container with a...

Transfer the dough to a container with a lid, or a covered bowl.  Let it bulk ferment on the bench for 3-4 hours depending on room temperature. In temperatures above 24°C, the bulk ferment can be for 2-3 hours, while in cooler temperatures it can be extended to 4. After the bulk ferment, there should be some signs of fermentation activity in the dough and some bubbles. If you use a clear bowl or container it can be easier to see these signs.

After the bulk ferment, place the dough in...

After the bulk ferment, place the dough in the fridge in an airtight container to stop it from drying out for 4-24 hours.

Preshape - Remove the dough from the fridge...

Preshape - Remove the dough from the fridge and cut it into 2 even pieces. Shape each piece into a round ball and leave them to sit at room temperature for 30 minutes, covered with a tea towel.

Gently roll or push each piece of dough...

Gently roll or push each piece of dough out on some baking paper with your fingers, into a 20cm circle. Starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.

Top the homemade sourdough pizza crust with your...

Top the homemade sourdough pizza crust with your favourite toppings. 

The pizza crust should be baked quickly, using...

The pizza crust should be baked quickly, using very high temperatures for the best results. If you've got a pizza oven you can use that, or a pizza stone preheated in an oven at least 250°C /482°F.

Alternatively, the pizza can also be made in...

Alternatively, the pizza can also be made in a cast-iron skillet. Cast-iron traps really well. Press the dough into the skillet, then bake in hot a pre-heated oven until puffed and browned.

Nothing soothes the soul more than a bit of home baking, says Silvia Colloca.

Silvia Colloca's healthy dairy-free pear, sultana and olive oil cake

brown sugar

eggs

cinnamon

1⁄2 tsp ground cloves

vanilla bean

self-raising flour, sifted

almond meal

almond milk

raisins,

bosc

cinnamon sugar,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

Turn an excess of green, unripe tomatoes into pickled green tomatoes with your choice of four different pickling brines.

4 Ways to Pickled Green Tomatoes

green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

white distilled vinegar (5% acidity)

yellow mustard seeds

celery seeds

coriander seeds

black peppercorns

allspice

dill seeds

bay leaf

garlic cloves,

Szechuan peppercorns *

brown mustard seeds

red pepper flakes

curry powder

cumin seeds

ginger,

Cut larger (slicing) tomatoes into 1/2-inch wedges, and...

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.

In a small saucepan, bring all of the...

In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the...

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.

Pour the hot brine over the tomatoes, covering...

Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or "bubbling" tool into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid...

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed).

Store the jar in a cool, dark place....

Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!

https://mediavine-res.cloudinary.com/video/upload/dh3tbdveqqqvoorl8awr.mp4

Pickled Green Tomatoes

The Lazy Person’s Guide to Canning Tomatoes

Tomatoes

(pint

Canning lids, rings

Clean brick

These scones are soft and tender, filled with juicy plump blueberries, lemon zest and topped with lemon glaze. They use sourdough discard starter which helps give them an extra tender crumb.

Sourdough Scones with Blueberry and Lemon

(2 cups*) all-purpose flour

(½ cup) granulated sugar

baking powder

(7 Tbsp) butter, cold

lemon

(½ cup) discard sourdough starter

milk

lemon juice

(¾ cup) powdered sugar

In a large bowl, combine the flour, sugar,...

In a large bowl, combine the flour, sugar, salt, and baking powder and mix them well together. Cut the cold butter into cubes and add it to the flour. Use a pastry cutter to cut the butter into small pea-sized pieces.  Alternatively, use a food processor to cut the butter into the flour.

Add in the blueberries and lemon zest and...

Add in the blueberries and lemon zest and toss to combine.

Whisk together the sourdough starter, egg, and two...

Whisk together the sourdough starter, egg, and two tablespoons of milk or cream in a separate bowl.

Make a well in the center of the...

Make a well in the center of the flour mixture, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough that sticks together easily when pressed. If the mixture isn't coming together well, add a tablespoon of milk or cream if necessary, but the dough shouldn't be wet.

Tip the shaggy dough onto a lightly floured...

Tip the shaggy dough onto a lightly floured surface and gently push it with your fingers until it is combined into a dough mound. Don’t over-knead the dough, or it will become tough. Press this into an 8-inch circle.

Cut the circle into eight wedge pieces using...

Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on baking paper and pop them into the fridge while the oven preheats. 

Preheat the oven to 200°C/400°F.

Brush the tops of the scones with a...

Brush the tops of the scones with a bit of heavy cream or milk.

Bake the scones in the oven for around...

Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Once baked, leave the scones to cool before glazing.

Add the lemon juice and enough powdered sugar...

Add the lemon juice and enough powdered sugar until it makes a thick but pourable glaze. Drizzle it over the cooled scones.

Top 12 kitchen recipes from across the web

The most viewed kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roast Topside Of Beef

Emma Galloway's Tempeh & Mushroom B...

Richie McCaw's topside supreme

Sticky chicken drumsticks

Nici Wickes: Ricotta gnocchi

Golden syrup winter pudding

Sourdough Pizza Bases

Silvia Colloca's healthy dairy-free...

4 Ways to Pickled Green Tomatoes

The Lazy Person’s Guide to Canning ...

Sourdough Scones with Blueberry and...

Festoni Pasta with Vodka Sauce

Top 12 kitchen recipes from across the web

The most viewed kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast Topside Of Beef

Emma Galloway's Tempeh & Mushroom B...

Richie McCaw's topside supreme

Sticky chicken drumsticks

Nici Wickes: Ricotta gnocchi

Golden syrup winter pudding

Sourdough Pizza Bases

Silvia Colloca's healthy dairy-free...

4 Ways to Pickled Green Tomatoes

The Lazy Person’s Guide to Canning ...

Sourdough Scones with Blueberry and...

Festoni Pasta with Vodka Sauce

The most viewed kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine