CHICKEN

Contents
1. Mediterranean chicken bake........................................................................................................... 2
2. Mediterranean chicken casserole................................................................................................... 3
3. Chicken Parmigiana....................................................................................................................... 4
4. Slow-baked chicken pieces............................................................................................................ 5
5. Tomato & chicken rice.................................................................................................................... 6
6. Chilli chicken & almond stir-fry........................................................................................................ 7
7. Easy sausage pie........................................................................................................................... 8
8. Classic shepherd's pie.................................................................................................................... 9
9. Butterscotch self-saucing pudding................................................................................................10
10. Ham, feta and tomato quiche........................................................................................................ 11
11. Thai-roasted pork fillet.................................................................................................................. 12
12. Ginger & garlic stir-fried vegetables..............................................................................................13
13. Chinese roasted pork with stir-fried vegetables............................................................................14
14. Potato moussaka.......................................................................................................................... 15
15. Beef and Guinness stew............................................................................................................... 16
16. Moussaka..................................................................................................................................... 17
17. Italian Napoletana Meatballs with Spaghetti.................................................................................18
18. Chocolate mud cake..................................................................................................................... 19
19. Mississippi mud cake.................................................................................................................... 20

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1. Mediterranean chicken bake

Ingredients (serves 6)

 1 tbs olive oil

 6 small (about 600g) chicken drumsticks
 6 (about 1.5kg) chicken thigh cutlets
 1kg chat (small coliban) potatoes, halved
 2 ripe tomatoes, finely chopped
 95g (1/2 cup) kalamata olives
 2 garlic cloves, peeled, thinly sliced
 2 sprigs fresh rosemary, leaves picked
 125ml (1/2 cup) dry white wine
 Sea salt flakes
 Freshly ground black pepper

Method

1. Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over
medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until
browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh
cutlets.
2. Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from
heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with
rosemary. Pour over the wine. Season with salt and pepper.
3. Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve
immediately.

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2. Mediterranean chicken casserole

Ingredients (serves 4)

 2 tsp olive oil

 8 chicken lovely legs
 1 large brown onion, halved, thinly sliced
 3 celery sticks, trimmed, cut into 2cm-thick slices
 2 garlic cloves, crushed
 200g button mushrooms, thickly sliced
 2 x 400g cans diced Italian tomatoes
 1 chicken stock cube (Massel brand)
 150g (1 cup) frozen broad beans, thawed, peeled
 1 tbs fresh thyme leaves
 Freshly ground black pepper
 200g dried spiral pasta, optional, to serve

Method

1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the
chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken
to a 2L (8-cup) capacity ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic
and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and
stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until
chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or
until broad beans are tender. Remove from oven. Taste and season with pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or
until al dente. Drain well.
5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with
pasta, if desired.

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3. Chicken Parmigiana

Ingredients (serves 6)

 6 chicken breast fillets

 1 eggplant
 2 tablespoons olive oil
 60g butter
 425g can chopped Roma tomatoes
 250g mozzarella cheese, thinly sliced
 150g baby spinach leaves, to serve

Method

1. Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.

2. Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat.
Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to
a plate lined with a paper towel.
3. Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25
minutes or until cheese is golden and chicken is cooked through. Serve warm with baby
spinach leaves.

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4. Slow-baked chicken pieces

Ingredients (serves 6)

 6 chicken cutlets
 6 chicken drumsticks
 6 pickling onions, peeled, cut in half (see note)
 2 lemons, cut into wedges
 2 tablespoons capers
 4 garlic cloves, chopped
 1/2 cup white wine
 1/2 cup chicken stock
 2 tablespoons olive oil
 1 bunch lemon thyme (see note)

Method

1. Preheat oven to 120°C. Arrange chicken pieces in a single layer in a large, ovenproof dish.
Top with onions, lemon wedges, capers and garlic.
2. Whisk wine, stock and oil together in a jug. Pour over chicken pieces. Sprinkle with sea salt
and ground black pepper. Spread lemon thyme evenly over chicken. Cover tightly with foil.
3. Bake for 2 hours or until chicken is cooked through.
4. Increase oven temperature to 200°C. Bake, uncovered, a further 30 minutes or until chicken
is golden. Serve.

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5. Tomato & chicken rice

Prep 10 minutes Cook 30

Ingredients (serves 4)

 2 tsp olive oil

 8 (about 800g) chicken thigh fillets, excess fat trimmed, halved
 2 x 410g cans Ardmona Rich & Thick chopped tomatoes with roasted capsicum
 625ml (2 1/2 cups) water
 440g (2 cups) arborio rice
 125ml (1/2 cup) water, extra
 150g (1 cup) frozen peas

Method

1. Heat oil in a 25cm (base measurement) non-stick paella pan or frying pan over medium heat.
Add the chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate.
2. Add the tomato, water and rice to the pan and stir until well combined. Season with salt and
pepper. Bring to the boil. Reduce heat to medium-low.
3. Return the chicken to the pan and cook, without stirring, for 15 minutes.
4. Add the extra water to the rice mixture and sprinkle over the peas. Cook for 8 minutes or until
the rice is tender and all the liquid is absorbed. Season with salt and pepper. Divide among
serving plates to serve.

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6. Chilli chicken & almond stir-fry

Ingredients (serves 4)

 3 (about 700g) single chicken breast fillets

 60ml (1/4 cup) peanut oil
 1 tbs soy sauce
 1 tbs sambal oelek
 2 garlic cloves, crushed
 1 tbs finely grated fresh ginger
 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
 100g green beans, topped, cut into 3cm lengths
 125ml (1/2 cup) chicken stock
 2 tbs oyster sauce
 1/2 cup firmly packed coarsely chopped fresh coriander
 65g (1/2 cup) toasted slivered almonds
 Steamed jasmine rice, to serve

Method

1. Use a sharp chef's knife to thinly slice chicken. Combine chicken, 1 tbs of the oil, soy sauce,
sambal oelek, garlic and ginger in a glass or ceramic bowl. Set aside for 5 minutes to develop
the flavours.
2. Heat 1 tbs of remaining oil in a frying pan or wok over medium-high heat until just smoking.
Add one-third of chicken mixture and stir-fry for 1-2 minutes. Transfer to a bowl. Repeat, in 2
more batches, with remaining chicken mixture, reheating pan between batches.
3. Add remaining oil to pan and heat until just smoking. Add asparagus and beans and stir-fry
for 2 minutes or until bright green. Add chicken, stock and oyster sauce and stir-fry for 2
minutes or until chicken is cooked. Remove from heat.
4. Sprinkle with almonds and coriander, and serve with the rice.

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7. Easy sausage pie

Ingredients (serves 6)

 3 teaspoons olive oil

 1 brown onion, coarsely grated
 6 thin beef sausages
 1 carrot, coarsely grated
 2 zucchini, coarsely grated
 1 cup grated tasty cheese
 1/2 cup plain flour
 1 1/2 cups milk
 3 eggs

Method

1. Preheat oven to 160°C. Grease a 4cm deep, 17.5cm x 24.5cm (base) baking dish.
2. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring often, for 2 minutes or
until soft. Remove to a bowl. Add sausages to frying pan. Cook for 6 minutes, turning, or until
cooked through. Set aside to cool for 5 minutes. Thinly slice. Spoon sausages, onion, carrot,
zucchini and cheese over base of baking dish.
3. Whisk flour and milk in a bowl until smooth. Add eggs, and salt and pepper. Whisk until well
combined. Pour over sausages. Bake for 50 to 60 minutes or until set. Stand for 5 minutes
before serving.

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8. Classic shepherd's pie

Ingredients (serves 4)

 1 tbs olive oil

 1 brown onion, halved, finely chopped
 1 carrot, peeled, finely chopped
 2 celery sticks, trimmed, finely chopped
 500g lamb mince
 2 tbs plain flour
 500ml (2 cups) beef stock
 1 dried bay leaf
 1 tbs Worcestershire sauce
 1 tbs tomato paste
 Salt & freshly ground black pepper
 4 (about 200g each) desiree potatoes, peeled, chopped
 40g butter
 125ml (1/2 cup) milk
 Melted butter, to brush

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook,
stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps,
for 5 minutes or until lamb changes colour.
2. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf,
Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook,
stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and
pepper.
3. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender.
Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until
smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt
and pepper.
4. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish.
Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake
in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

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9. Butterscotch self-saucing pudding

Ingredients (serves 6)

 3/4 cup (55g) brown sugar

 1 1/4 cups (190g) self-raising flour
 100g butter, melted
 1 egg
 1/2 cup (125ml) milk
 4 tbs golden syrup
 1 tbs cornflour
 1 1/2 cups (375ml) boiling water
 Double cream or ice cream, to serve

Method

1. Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the
brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tbs of the
golden syrup and stir until combined. Spoon into greased dish.
2. Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding
mixture.
3. Combine boiling water with the remaining 2 tbs of golden syrup. Pour over the top of the
pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes
out clean. Serve with double cream or ice cream.

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10. Ham, feta and tomato quiche

Ingredients (serves 4)

 2 sheets frozen ready-rolled shortcrust pastry, partially thawed

 100g ham, chopped
 100g feta cheese, crumbled
 100g semi-dried tomatoes, chopped
 4 eggs
 1/2 cup thickened cream

Method

1. Use pastry to line base and sides of a 2.5cm deep, 22cm (base) fluted, loosebased flan pan.
Trim excess pastry. Freeze for 10 minutes or until pastry is firm.
2. Preheat oven and a baking tray to 200°C. Place flan on hot tray. Bake pastry case for 10 to
12 minutes or until light golden. Remove from oven. Reduce oven to 180°C.
3. Spread ham, feta and tomatoes over pastry. Beat eggs, cream and salt and pepper in a jug.
Pour into pastry case. Bake for 25 minutes or until set in centre. Serve.

Notes & tips

 To freeze: Allow to cool for 30 minutes. Remove from pan. Place in an airtight container.
Freeze for up to 3 months.
 To reheat: Thaw in fridge for 12 hours. Place quiche on a baking tray and heat in a 180°C
oven for 15 to 20 minutes.

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11. Thai-roasted pork fillet

Ingredients (serves 4)

 2 tbs finely chopped fresh coriander

 1 tbs red curry paste
 1 tbs light coconut milk
 2 tsp fresh lime juice
 1 (about 500g) lean pork fillet, excess fat trimmed
 Olive oil spray
 Steamed long-grain white rice, to serve
 Ginger & garlic stir-fried vegetables (see related recipe), to serve
 Lime wedges, to serve

Method

1. Combine the coriander, curry paste, coconut milk and lime juice in a large glass or ceramic
bowl. Add the pork and toss to coat in curry-paste mixture. Cover with plastic wrap and place
in the fridge for 5 minutes to develop the flavours.
2. Preheat oven to 200°C. Heat a large frying pan over high heat. Spray the pan with olive oil
spray. Add the pork and cook, turning occasionally, for 4 minutes or until brown all over.
Transfer to a baking tray. Roast in oven for 15 minutes for medium or until cooked to your
liking. Cover with foil and set aside for 5 minutes to rest.
3. Slice the pork across the grain. Spoon rice among serving bowls. Top with pork and drizzle
with any pan juices. Serve with the ginger & garlic stir-fried vegetables and lime wedges.

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12. Ginger & garlic stir-fried vegetables

Ingredients (serves 4)

 Olive oil spray

 2 bunches broccolini, ends trimmed, halved
 1 bunch baby bok choy, halved
 2 medium (about 250g) ripe tomatoes, cut into wedges
 1 garlic clove, crushed
 1 tsp finely grated fresh ginger
 1 tbs fish sauce
 Thai-roasted pork fillet (see related recipe), to serve

Method

1. Heat a large wok over medium-high heat. Spray with the olive oil spray. Add the broccolini
and bok choy and stir-fry for 4-5 minutes or until bright green and tender crisp.
2. Add the tomato, garlic and ginger and stir-fry for 2-3 minutes or until heated through.
3. Add the fish sauce, cover the wok with a lid and steam for 1-2 minutes or until vegetables are
tender. Serve immediately with the Thai-roasted pork fillet.

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13. Chinese roasted pork with stir-fried vegetables

Ingredients (serves 4)

 2 (350g each) pork fillets, trimmed

 2 tablespoons peanut oil
 2 large carrots, trimmed, peeled, cut into matchsticks
 2 red capsicums, thinly sliced
 200g snow peas, trimmed, thinly sliced
 6 green onions, cut into 6cm pieces
 2 garlic cloves, crushed
 2cm piece ginger, grated
 Marinade
 1/3 cup hoisin sauce
 1/2 teaspoon Chinese five spice (see note)
 1 tablespoon brown sugar
 1 1/2 tablespoons sweet chilli sauce
 1 tablespoon Kikkoman less salt soy sauce

Method

1. Make marinade: Combine hoisin sauce, five spice, brown sugar, sweet chilli sauce and soy
sauce in a glass bowl.
2. Preheat oven to 200°C. Place pork on a large plate. Pour over half the marinade and brush
over pork to coat. Add 1 tablespoon of cold water to remaining marinade. Set aside.
3. Place pork on a wire rack in a ceramic baking dish. Roast for 25 to 30 minutes or until cooked
through.
4. Meanwhile, heat wok over medium heat. Add oil and swirl to coat. Add carrots. Stir-fry for 1
minute. Add capsicums, snow peas, green onions, garlic and ginger. Stir-fry for 2 to 3 minutes
or until tender.
5. Thinly slice the pork fillets. Divide vegetables between 4 plates. Top with sliced pork. Drizzle
with remaining marinade. Serve.

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14. Potato moussaka

Ingredients (serves 6)

 3 large (900g) sebago potatoes, peeled

 2 (750g) eggplant, cut into 1cm-thick rounds
 1/4 cup olive oil
 1 large red onion, diced
 2 garlic cloves, crushed
 1 medium red capsicum, diced
 2 small carrots, peeled, diced
 500g lean beef mince
 1 teaspoon ground cinnamon
 4 tomatoes, diced
 1 tablespoon chopped fresh oregano
 75g butter
 1/4 cup plain flour
 3 cups milk
 1 egg, lightly beaten

Method

1. Cook potatoes in a large saucepan of boiling salted water for 20 minutes or until just tender.
Drain.
2. Meanwhile, preheat grill on high. Brush both sides of eggplant with 2 tablespoons of oil. Place
on baking trays. Grill, in batches, for 2 to 3 minutes each side or until golden. Remove to a
plate. Allow to cool.
3. Heat remaining oil in a large, heavy-based saucepan over medium heat. Add onion, garlic,
capsicum and carrots. Cook, stirring occasionally, for 5 minutes or until vegetables are tender.
Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until
mince is brown. Add cinnamon, tomatoes and 1 cup of cold water. Cook, stirring occasionally,
for 25 minutes or until sauce thickens. Remove from heat. Stir in oregano.
4. Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook,
stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking
constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10
to 12 minutes or until sauce thickens and coats the back of a wooden spoon. Season with salt
and pepper. Remove from heat. Set aside for 15 minutes to cool. Whisk egg into sauce until
combined.
5. Preheat oven to 180°C. Cut potatoes into 1cm-thick rounds. Place half the eggplant, in a
single layer, over the base of a 9 cup-capacity baking dish. Top with half the mince mixture

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and all the potatoes. Spread remaining mince over potatoes. Top with remaining eggplant.
Spread sauce over eggplant. Bake for 40 minutes or until golden and heated through. Serve.

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15. Beef and Guinness 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.

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16. Moussaka

Ingredients (serves 6)

 1.5kg (about 2 large) eggplant, cut into 5mm-thick slices

 Salt
 1 tbs olive oil, plus extra to brush
 1 brown onion, finely chopped
 1 tsp fresh oregano leaves
 1/2 tsp Masterfoods ground cinnamon
 1/4 tsp ground nutmeg
 1kg lamb mince
 1 cup (250ml) red wine
 400g can diced tomatoes
 1 cup grated parmesan
 Bechamel sauce

Method

1. Sprinkle eggplant with salt. Set aside for 1 hour. Rinse and pat dry.
2. Preheat a grill. Brush the eggplant with olive oil. Grill for 4-5 minutes each side until golden.
3. Cook the onion, oregano, cinnamon and nutmeg in a frying pan with the oil until soft. Add the
mince and cook until browned. Add the wine and tomatoes. Simmer for 25-30 minutes until it
thickens.
4. Preheat oven to 190°C. Layer the eggplant, parmesan and mince in a 12-cup ovenproof dish
finishing with eggplant. Spread over the bechamel sauce. Sprinkle with parmesan. Bake for
40-45 minutes or until golden. Set aside for 15 minutes before serving.

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17. Italian Napoletana Meatballs with Spaghetti

Preparation time 10 minutes

Cooking time: 20 minutes
Serves:4
Ingredients:

 600g pork mince

 1 small red onion, finely chopped
 2 garlic cloves, crushed
 3 tsp Italian seasoning
 Finely grated rind of 1 lemon and 2 tbs juice
 1/4 cup flat leafed parsley leaves, finely chopped
 Olive oil cooking spray
 500g spaghetti
 575g Woolworths Select Napoletana Pasta Sauce
 Shaved parmesan, to serve

Method:

1. Preheat oven to 200°C. Line a baking tray with Woolworths Select Baking Paper. Combine
mince, red onion, garlic, seasoning, lemon rind, lemon juice and parsley in a large bowl.
Season with salt and pepper. Roll 2 tsp of mixture into balls and place onto prepared tray.
Continue with remaining mixture. Spray with olive oil. Bake for 20 minutes or until cooked
through and lightly browned.
2. Meanwhile cook pasta in a large pot of boiling salted water until just tender. Drain and cover.
Heat pasta sauce as per packet instruction. Divide pasta between serving bowls, top with
meatballs and sauce. Serve with parmesan.

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18. Chocolate mud cake

Ingredients (serves 10)

 Melted butter, to grease

 250g butter, chopped
 1 x 200g pkt dark cooking chocolate, coarsely chopped
 1 tbs instant coffee granules
 2 tsp vanilla extract
 215g (1 cup) caster sugar
 150g (1 cup) self-raising flour
 75g (1/2 cup) plain flour
 30g (1/4 cup) cocoa powder
 3 eggs, lightly whisked
 80ml (1/3 cup) buttermilk
 200g dark chocolate melts
 200g white chocolate melts
 Chocolate ganache
 1 x 200g pkt dark cooking chocolate, coarsely chopped
 60ml (1/4 cup) thickened cream

Method

1. Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly
grease. Line the base and sides with non-stick baking paper.

2. Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of
simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the
chocolate melts and the mixture is smooth.

3. Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a
balloon whisk to whisk until well combined.

4. Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a
skewer inserted into the centre. Set aside in the pan to cool completely.

5. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water
(make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and
is smooth. Spread the chocolate over a clean, dry marble or glass work surface. Set aside until just set

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but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into thin
curls. Repeat with the white chocolate melts.

6. To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of
simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the
chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool.

7. Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set.
Decorate the cake with dark and white chocolate curls to serve.

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19. Mississippi mud cake

Ingredients (serves 20)

 Melted butter, to grease

 250g butter, chopped
 200g good-quality dark chocolate (Lindt Excellence 85 per cent Cocoa brand), coarsely
chopped
 250ml (1 cup) freshly brewed strong espresso coffee
 430g (2 cups) caster sugar
 60ml (1/4 cup) bourbon whiskey
 2 eggs, lightly whisked
 300g (2 cups) plain flour
 2 tsp baking powder
 Cocoa powder, to dust
 Creme fraiche, to serve

Method
1. Preheat oven to 160°C. Brush a square 20cm (base measurement) cake pan with melted
butter to grease. Line base and sides with non-stick baking paper.
2. Place butter, chocolate and coffee in a saucepan over low heat. Cook, stirring, for 5 minutes
or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes
to cool.
3. Pour chocolate mixture into a large bowl. Add sugar, bourbon and egg, and use a wire
balloon whisk to whisk until well combined. Sift flour and baking powder over chocolate
mixture and stir with the whisk until well combined. Pour into prepared pan. Bake in preheated
oven for 1 1/4 hours or until crumbs cling to a skewer inserted into the centre of the cake
(cover with non-stick baking paper halfway through cooking if it browns too quickly). Remove
from oven and set aside for 1 hour to cool.
4. Turn cake onto a chopping board. Cut into squares and dust with cocoa powder. Serve with
creme fraiche.

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20. Classic chocolate cake

Ingredients (serves 8)

 1 1/3 cups (200g) plain flour

 2 tbs cocoa
 1 tsp baking powder
 1/2 tsp bicarbonate of soda
 200g good-quality dark chocolate, chopped
 225g unsalted butter, softened, chopped
 1 cup (220g) caster sugar
 1 tsp vanilla extract
 4 eggs
 1/2 cup (125ml) milk
 Chocolate ganache icing and chocolate curls, to decorate

Method

1. Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.

2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.

3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch
water). Cool slightly.

4. Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add
vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat
until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until
all ingredients are incorporated, beating until smooth.

5. Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre
comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.

6. To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate
with chocolate curls.

7. To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream
and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch
the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

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8. To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean
surface such as a glass chopping board or marble slab that you can move. Stand at room temperature
until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the
chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls,
simply run a peeler along the side of a block of chocolate.

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21. Rich chocolate cake

Ingredients (serves 12)

 200g good-quality dark chocolate, chopped

 200g butter, softened
 1 cup dark brown sugar
 1 teaspoon vanilla extract
 3 eggs, at room temperature
 1 1/2 cups self-raising flour
 2 tablespoons cocoa powder
 1/2 cup milk
 chocolate curls or shavings (optional), to serve (see note)
 Chocolate icing
 200g good-quality dark chocolate, chopped
 1/2 cup thickened cream

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for
1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set
aside for 10 minutes to cool.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time,
beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa
together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine.
Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50
to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top
and side. Top with chocolate curls, if using. Serve.

5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl.
Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a
metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to
spread.

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22. Barbecued Pork fried rice

1.1. Ingredients
 1 1/2 tablespoons peanut oil
 eggs, lightly beaten
 2 small carrots, peeled, finely diced
 3 garlic cloves, crushed
 1 cup frozen peas
 green onions, thinly sliced
 1/4 cup soy sauce
 4 cups cooked white rice, chilled
 250g barbecued pork, sliced (see Chinese barbecued pork, related recipe)
 1/2 cup chopped fresh coriander leaves

1.2. Method
 Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add egg. Swirl to coat. Cook for 1
minute or until just set. Remove to a board. Roll up. Stand for 1 minute. Thinly slice.
 Add remaining oil to wok. Add carrot. Stir-fry for 3 minutes. Add garlic, peas and half the
onion. Stir-fry for 1 minute. Add soy sauce. Simmer for 1 minute. Add rice and pork. Stir-fry for
1 minute or until rice is heated through.
 Spoon fried rice into bowls. Top with egg, coriander and remaining onion.

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23. Chinese barbecued pork

1.3. Ingredients (serves 4)

 800g pork neck
 1/3 cup char siu sauce
 1 tablespoon honey
 Steamed jasmine rice, to serve

1.4. Method
 Cut pork in half lengthways. Cut each half lengthways into halves. Using a sharp knife, cut
slits into both sides of pork in a crisscross pattern. Place char siu sauce in a shallow ceramic
dish. Add pork. Turn to coat. Cover. Refrigerate for 1 hour or overnight, if time permits.
 Preheat grill on high. Place a wire rack in a roasting pan. Pour cold water into roasting pan
until 2cm deep. Place pork on rack. Drizzle with half the honey. Place pan under grill 10cm
from heat. Cook for 12 to 15 minutes or until browned. Turn pork. Drizzle with remaining
honey. Cook for 12 to 15 minutes or until just cooked through. Stand for 15 minutes. Thinly
slice (see note). Serve with rice and Garlic spinach (see related recipe).

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