delicious Australia - May 2020

AUTUMN MENU.
Place potato and parsnip in a large
saucepan, cover with cold water and
season generously with salt. Place over
high heat, bring to the boil, and cook for
20-25 minutes until tender. Drain, then
transfer to a tray and stand for 10-15
minutes to dry out slightly.
Meanwhile, heat the milk and butter in a
small saucepan over medium heat. Pass
potato and parsnip through a fine sieve
back into large saucepan. Mix in warm milk
mixture, stir through sour cream and
season. Top with extra butter to serve.
CHERRY TOMATO, HARISSA &
BALSAMIC BRISKET
SERVES 8-10
Begin this recipe 1 day ahead.
2 tbs each paprika and brown sugar
2 tsp garlic powder
1 tsp onion salt
2kg beef brisket, trimmed
1 onion, finely chopped
2 garlic cloves, roughly chopped
2 tbs tomato paste
1 /4 cup (60ml) tomato sauce
1 tbs harissa paste
1 /3 cup (80ml) maple syrup
1 /3 cup (80ml) balsamic vinegar
2 x 400g cans cherry tomatoes
Preheat oven to 140°C. Combine paprika,
sugar, garlic powder and onion salt in a
bowl and season. Rub spice mixture evenly
around brisket and chill for 30 minutes, or
if time permits, 24 hours. Place remaining
ingredients, brisket and 2 cups (500ml)
water in a large heavy-based high-sided
pan with a lid, cover and roast for 10 hours,
turning brisket halfway through, or until
meat is tender. Remove excess fat from
sauce and discard. Remove 2 cups (500ml)
sauce and reserve for another use. Slice
meat and return to the sauce to serve.
BROCCOLINI, SAGE AND LEMON
BUTTER, CURRANT PANGRATTATO
SERVES 4-6 AS A SIDE
1 Earl Grey tea bag
2 tbs currants
2 tbs extra virgin olive oil
1 cup coarse sourdough breadcrumbs
60g unsalted butter
1 /2 bunch sage, leaves picked
Finely grated zest of 1 lemon
2 (380g) bunches broccolini, trimmed
Place tea bag in a bowl with 1 cup (250ml)
boiling water for 1 minute to infuse.
Remove and discard tea bag, add currants
to the bowl and set aside until cooled
completely. Drain, discard liquid and set
the currants aside.
Heat oil in a medium, non-stick frypan
over medium-high heat, add breadcrumbs
and cook, stirring, for 4 minutes or until
golden brown. Add currants and cook for
a further minute or until warmed through.
Transfer to a plate and wipe the pan clean.
Return pan to medium heat and add
butter. Cook for 2-3 minutes until golden
brown. Add sage and cook for 30 seconds
or until crisp, then remove from heat, add
lemon zest and set aside to keep warm.
Place broccolini in a saucepan of
boiling water and blanch for 3-4 minutes
until just cooked. Transer to a serving
plate, drizzle over the burnt butter and
sage leaves, and top with the currant
breadcrumbs to serve.
PUMPKIN CAKE WITH MARSALA
RICOTTA CREAM
SERVES 10-12
900g butternut pumpkin, peeled,
chopped into 5cm pieces
1 tbs mixed spice
2 tsp ground ginger
3 cups (450g) self-raising flour
1 tsp bicarb soda
200g unsalted butter, softened
2 cups (440g) caster sugar
3 eggs
2 tsp vanilla extract
1 cup (250ml) buttermilk
2 (550g) large Granny Smith apples,
peeled, grated
PUMPKIN SEED PRALINE
150g caster sugar
2 tbs toasted pumpkin seeds
MARSALA SYRUP
1 cup (250ml) Marsala
2 /3 cup (150g) caster sugar
RICOTTA CREAM
100g icing sugar mixture
250g cream cheese
500g ricotta
Preheat oven to 180°C. Grease two 20cm
round cake pans and line base and sides
with baking paper. Place pumpkin on a tray
lined with baking paper and roast for 1
hour or until tender. Transfer to a blender
and whiz until smooth (you should have
450g pumpkin puree).
Sift mixed spice, ground ginger, flour
and bicarb soda into a large bowl. Beat
butter and sugar in a stand mixer with the
paddle attachment until thick and pale.
Add eggs, 1 at a time, beating well after
each addition. Add vanilla and mix until
well combined. Fold through flour mixture,
a pinch of salt flakes, pumpkin puree,
buttermilk and grated apple until just
combined. Divide mixture between pans
and bake for 60-65 minutes until a skewer
inserted in the centre of each cake comes
out clean. Remove from the oven and cool
in pans for 10 minutes before turning out
onto a wire rack to cool completely.
For the praline, line a tray with foil. Place
sugar in a small non-stick saucepan over
medium-high heat. Cook, swirling pan, for
3-4 minutes until sugar has dissolved and
mixture is golden. Scatter pumpkin seeds
over prepared tray in an even layer and
carefully pour caramel over, tipping tray so
it’s a thin layer. Set aside at room
temperature for 30 minutes or until set,
then break into shards.
Meanwhile, for the Marsala syrup, place
Marsala, sugar and 1 /2 cup (125ml) water in
a small saucepan over low heat and stir
until sugar dissolves. Increase heat to high,
bring to the boil and cook for 10-15
minutes until thick and syrupy. Remove
from the heat and set aside to cool.
For the ricotta cream, place icing sugar
mixture and cream cheese in a stand mixer
with the paddle attachment and beat until
smooth. Add ricotta and beat until
smooth and combined.
Spread one-quarter of the icing on
top of one of the cakes and sandwich
with remaining cake. Spread remaining
icing on top and scatter over praline.
Drizzle over the Marsala syrup to serve.