cook
WITH BERN THE CHEF
www.bernthechef.com.au
Bern the Chef
is a local caterer who has been in the Lane Cove area for over 15 years. She has worke in many corporate catering positions as well as operating a small business. Bern love catering and the freedom that clients give her to do what she does best. Cooking is her forte and Bern loves the classics as well as keeping up to date with the latest foo trends. www.bernthechef.com.au
Autumn bliss
There’s nothing quite like walking into a warm home with aromas of baked puddings and a roast dinner. With more time spent inside, the change of provides the perfect excuse to try new recipes. BY BERNADETTE KENNEALY. It’sseason clearly biscuit and cake time greatuplift. for so many whether it be therapy; crack open red wine; or to grab a bunch of We Cooking need aislittle Evenreasons, the smell of warm chewy to biscuits canthat begreat transformative. on a weekend nourishment, a laugh a bowl of comfort. Or, friends introducing a newafternoon twist onfor a choc cake fave willand help enliven the spirit. Walking past the butcher’s daily offerings, are there meat cuts you wish you knew how to use? Perhaps skirt steak, pork Here’s a few ideas from Bern the Chef.
cheeks or chicken Maryland? Pork cheeks are one of my favourites and my ears prick up every time I hear of a new recipe. The version below would be delicious with rice noodles and broth and is best made the morning of, or even the day before.
Easy Biscuit Recipe
Ways to lively up a chocolate cake
I have trotted this one out many times and keep batches ready to go in the freezer. It is so easy that most of the ingredients will already be in your pantry and certainly the local shop (if there’s not a run on condensed milk!).
Mandarin and Ginger Pork Cheeks
(including – no shame here - packet mixes)
Chicken Maryland with Bacon and Polenta
• The zest of one orange
• A teaspoon of cinnamon This biscuit mix makes a lot. Before baking, you can • Oil for frying • Spice • A tablespoon of rub powdered chai mix divide into several lots to add variations of flavour. • 3 onions, finely chopped • 1 tblspncakes. sea salt • Yoghurt moistens Swap the milk/water component • 500 g butter or margarine 4 cloves garlic, peeled and • • 1 tblspn smoked for yoghurt or buttermilk paprika at room temperature finely chopped • 1 tblspnout ground cumin • 1/2 cup caster sugar • A whole scraped vanilla bean • 2 carrots, roughly chopped. • 4 springs fresh thyme leaves • 395g Nestle Sweetened • 6 pork cheeks - approx 1 kilo • Swap a cup of flour for almond meal for extra protein Condensed Milk • 1 tspn dry mustard powder (or substitute with beef cheeks) • Add a pinch of flaky sea salt • 5 cups of sifted • 1 tspn ground white pepper self-raising flour • 2 inches ginger, peel and slice • A cup of raisins with a cup of Oloroso sherry sitting in a • 1/2 cup light soy sauce jar keeps very well in the fridge. Add a spoonful of this to METHOD • 500mls chicken stock your chocolate cake mix for decadent twist. spoonful Any meat cooked onathe bone has moreAflavour. Although it does - Cream the butter and sugar till fluffy • 1/4 cup Shaoxing wine of this over icelonger cream sublime as well.intensity is worth it! take toiscook, the flavour - Pour in the whole can of condensed milk, then This is recipe basedtoongive feeding 6 people. Work driedgently mandarin peel • If packet mix • 3 pieces yourisgo-to, it more oomph by on one Maryland fold in the flour cup by cup per person, skin on. (Asian grocer) adding an extra egg to the mix, use butter instead of oil, - Mix until it comes together • 2 whole star anise and add a couple of tablespoons of natural yoghurt. - Portion out into biscuit pieces • 2 dried red chillies (or to taste) - Place onto greased trays, and chill first before baking. Mix all spice ingredients together in a bowl. Slash the • 2 cinnamon sticks - Oven bake at 170 degrees for 12 to 15 minutes chicken legs, place a couple of slashes on the thigh and then • 1 tspn white peppercorns AND FOR VARIETIES, TRY:
• 2 tblspn dark soy sauce
• 2 tblspn brown sugar - Rolling in two tablespoons of cinnamon and sugar • 6 mandarins, whole - Add ½ cup of tiny chocolate chips
enjoy
- M ake an indent with a wooden spoon and add ½ a teaspoon of jam
Sauté onions in a heavy based pot with oil for 4-5 minutes
- A dd twotranslucent. tablespoonsAdd of peanut butter and a cheeks and brown until the trimmed pork tablespoon of brown sugar. on each side. Add the ginger, carrot and aromatic spices and
cook stirring for another 3 minutes until the whole pot is fragrant. Add the stock and Shaoxing wine, transfer into an oven dish, cover and slow cook on 140 degrees for 2 hours. Add the whole mandarins, the dark soy and brown sugar,
rub the spices into all the nooks and crannies. Place onto a tray in a single layer and refrigerate for a couple of hours. Add a couple of wedge cut Spanish onions, 4 smashed whole garlic cloves, 1 punnet of cherry tomatoes (whole), and one orange cut into quarters. Drizzle with olive oil and place into a medium hot oven (160 degrees). Roast for 30 to 40 minutes. As that is roasting, sauté a couple of chopped bacon rashers in a heavy based pot. Add 2 cups of polenta and 1 litre of chicken stock, working quickly until aTVO soft 31 porridge consistency. Turn the heat off and cover. Leave for 5 minutes to absorb and soften, add 100gms butter, freshly chopped
