Recipes
*/Bun cha
PREP TIME:1HR 20MINS
COOK TIME :35MINS
INGREDIENTS :19
INGREDIENTS
2 tablespoons honey *2 tablespoons dark soy sauce *2 tablespoons fish sauce *4 garlic cloves, finely chopped *500g boneless pork belly, skin removed, thinly sliced *500g pork mince **2 eschalots, finely chopped *1 large carrot, halved lengthways, sliced *1/2 green papaya, peeled, seeds removed, quartered lengthways, sliced *1 1/2 tablespoons caster sugar *100ml rice vinegar *Sunflower oil, to shallow-fry *250g vermicelli rice noodles, soaked, drained *Fresh mint leaves, to serve *Bird's-eye chillies, sliced, to serve
DIPPING BROTH
1L (4 cups) Massel Chicken Style Liquid Stock *1 tablespoon caster sugar *2 tablespoons rice vinegar *2 tablespoons fish sauce
METHOD
1.Combine honey, soy and fish sauces, and garlic in a bowl. Place half the mixture in a zip-lock bag with the sliced pork belly, seal and shake to coat well. Set aside to marinate for at least 1 hour.
2.Add mince and eschalot to the remaining honey mixture and combine well. Form into 12 patties and place on a baking paper-lined tray. Refrigerate for 30 minutes to firm up.
3.Meanwhile, place carrot and papaya in a bowl with sugar, vinegar, 1 1/2 tbs salt and 3/4 cup (185ml) hot water, stirring until sugar and salt dissolve. Set aside for 1 hour, then drain.
4.Heat 1cm oil in a frypan over medium heat. cook the patties, in batches, for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
5.Drain oil from pan and wipe clean with paper towel. Add another 2 tbs oil to the pan and heat over medium-high heat. Drain pork belly, discarding marinade, and add to the pan. cook for 6-8 minutes, turning, until golden and crisp.
6.For the dipping broth, place all ingredients in a saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Divide broth among 4 bowls and serve with patties, pork belly, pickled vegetables, noodles, mint, and chilli in the centre of the table for people to serve themselves.
A/The crusty baguette, spicy fish and fresh herbs all combine to create the characteristic yumminess of a banh mi.
INGREDIENTS
1 teaspoon ground turmeric -2 tablespoons plain flour -1/3 cup (80ml) milk --2 tablespoons fresh dill, chopped -500g firm boneless white fish fillets (such as blue eye), cut into 2cm pieces --2 tablespoons coconut oil -1 thick baguette, split -1 Lebanese cucumber, thinly sliced -1 cup fresh coriander -1 cup Thai basil leaves -1 lime, halved
METHOD
1.For the quick pickled vegetables, combine sugar and vinegar in a small saucepan over low heat, stirring until the sugar dissolves, then set aside to cool. Add carrot and daikon, and set aside for a further 30 minutes to pickle, then drain.
2.Meanwhile, combine the turmeric and flour in a bowl, then season. Combine the milk and dill in a separate bowl. Dip the fish in the milk mixture, then in the flour mixture, shaking off any excess.
3.Heat the oil in a frypan over medium heat. Cook the fish, in batches, turning, for 3-4 minutes or until golden.
4.Brush the inside of the baguette with some of the oil from the pan. Fill the baguette with the fish, cucumber, pickled vegetables, coriander and Thai basil. Squeeze over lime juice to serve.
QUICK PICKLED VEGETABLES
1/3 cup (75g) coconut sugar -1/3 cup (80ml) rice vinegar -1 carrot, cut into matchsticks
1 small daikon (Asian white radish), cut into matchstick
B/Salted chocolate and caramel tarts
COOK TIME :20MINS
DIFFICULTY :EASY(**)
INGREDIENTS
300g packet dark chocolate shortcrust pastry
200g CADBURY Baking Dark Chocolate, chopped
2 tsp glucose syrup
200ml thickened cream
450g jar dulce de leche
Sea salt flakes, to serve
METHOD
1.Preheat the oven to 180°C. Lightly grease six 10cm loose-bottomed tart pans.
2.Line the tart pans with the pastry, trimming the excess. Chill the tart shells for 10 minutes. Line the tart shells with baking paper and fill with pastry weights or uncooked rice, then bake for 7 minutes.
3.Remove the paper and weights, then return to the oven for a further 2 minutes or until the pastry is crisp and dry. Set aside to cool completely in the pans.
4.Place the chocolate and glucose in a heatproof bowl. Place cream in a small saucepan over medium-low heat and bring to just below boiling point, then pour over the chocolate. Stand for 4 minutes or until chocolate is melted, then stir until smooth and glossy. Cool for 5 minutes or until slightly thickened.
How to: Melt chocolate
5.Use a palette knife to spread the dulce de leche in the tart shells, then pour over the chocolate, gently swirling the tart to completely cover the caramel. Sprinkle each tart with salt and serve.
C/Slow-roasted pork belly
PREP TIME :10MINS
INGREDIENTS
2kg piece boneless pork belly (skin on)
2 garlic cloves
Pinch of ground cloves
1/2 tsp caraway seeds
1/2 tsp dried chilli flakes
2 tbs thyme leaves
2 tbs olive oil
1 tbs lemon juice
2 onions, sliced
Leafy salad, to serve
Mashed potato, to serve
METHOD
1.Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat. Set aside.
2.Place garlic, ground cloves, caraway seeds, chilli, thyme and some sea salt in a mortar and pestle and crush to a paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and stand at room temperature for 30 minutes. Preheat the oven to 220°C.
3.Arrange the onion slices in a roasting pan and sit the pork on top. Roast for 30 minutes. Reduce oven temperature to 170°C, then roast for a further 3 hours or until the pork is tender and cooked through, and the skin is crisp. Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with salad and mashed potato.
D/Mexican roast beef with hot sauce and spicy sweet potato wedges
INGREDIENTS
1 garlic clove, crushed
1 teaspoon smoked paprika (pimenton)
1 teaspoon ground chipotle chilli
Juice of 2 limes
100ml tequila
1 1/2 teaspoons ground cumin
1/2 cup (125ml) olive oil
1kg beef eye fillet, trimmed
1 red capsicum
1 jalapeno
2/3 cup (165ml) tomato sauce
1/4 cup (60ml) orange juice
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon chilli powder
SPICY SWEET POTATO WEDGES
1/4 cup (60ml) olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
3 sweet potatoes, cut into wedges
METHOD
1.Combine garlic, paprika, chipotle chilli, lime juice, tequila, 1 teaspoon cumin and 2 tablespoons oil in a bowl. Add beef, turn to coat, then cover and chill for 3 hours to marinate.
2.Bring the beef to room temperature and preheat the oven to 200°C. For the wedges, combine oil, paprika and garlic powder in a small bowl, season, then brush over sweet potato. Bake on a baking tray for 25 minutes or until tender.
3.Meanwhile, drain the beef. Heat 2 tablespoons oil in a large frypan over high heat, then cook beef, turning, for 3-4 minutes until browned. Transfer to a baking tray and roast in the oven for 15 minutes for rare or until cooked to your liking. Remove from the oven and rest, loosely covered with foil, for 10 minutes.
4.To make hot sauce, preheat the grill to high. Grill capsicum and jalapeno, turning, for 3-4 minutes until the skins are blackened and blistered. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap, and set aside to cool. Remove skins and seeds, and cut flesh into thick strips. Transfer to a food processor with tomato sauce, orange juice, Worcestershire sauce, vinegar, chilli powder and remaining 1/2 teaspoon ground cumin and 2 tablespoons oil, then whiz until smooth. Reheat before serving.
5.Slice the beef and serve with the hot sauce, sweet potato wedges and tomato salsa.
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