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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Chicken and pancetta pies with red grape mostarda


You'll need

800 gm skinless chicken breast, finely diced 500 gm minced pork 250 gm mild pancetta, finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped ¼ cup (loosely packed) flat-leaf parsley, finely chopped ¼ cup (firmly packed) each thyme and sage, finely chopped Finely grated rind of 2 lemons For brushing: eggwash   Red grape mostarda 1 Spanish onion, finely chopped 110 gm (½ cup) caster sugar 125 ml (½ cup) sherry vinegar ½ tsp black peppercorns 4 thyme sprigs 2 fresh bay leaves 1 garlic clove, crushed 1 tbsp Dijon mustard 650 gm seedless red grapes   Hot water pastry 720 gm plain flour 120 gm butter 150 gm lard   Parsley jelly 250 ml (1 cup) chicken stock 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes 2 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • For red grape mostarda, combine all ingredients except grapes in a saucepan over medium heat. Add grapes, simmer until starting to soften (5-7 minutes), remove from heat. Transfer to a sterile container. Red grape mostarda will keep refrigerated for 1 week.
  • 02
  • Combine chicken, pork, pancetta, onion, garlic, herbs and lemon rind in a large bowl. Season to taste and refrigerate until required.
  • 03
  • For hot water pastry, place flour in a large bowl, add butter and rub in with fingertips until fine crumbs form. Meanwhile, heat lard in a saucepan over low heat to 40C (do not overheat). Remove from heat, add 200ml boiling water (be careful as hot fat may spit) and a pinch of salt and stir to combine. Add to flour mixture and mix with a knife to combine. When cool enough to handle, work with fingertips until smooth, form into a disc, cover and rest (15-20 minutes). Roll on a lightly floured surface to a 7mm-thick rectangle. Fold short ends together to meet in the centre then fold in half to form a book fold. Wrap in plastic wrap and set aside to rest (20-30 minutes). Repeat rolling and folding twice. Wrap in plastic wrap and set aside to rest (30 minutes). Set aside one-quarter of the pastry. Roll remainder to 7mm thick, cut eight 19cm-diameter rounds using a cutter and place over floured upturned jars (reserve and re-roll scraps). Carefully pleat pastry around jars and smooth with fingers until about 6cm deep. Refrigerate until pastry sets (5-7 minutes), then carefully remove jars.
  • 04
  • Divide chicken mixture among pastry cases, then brush rims with water. Roll remaining pastry to 5mm thick, cut eight 7cm-diameter rounds using a cutter, then cut a 5mm-diameter hole in the centre of each round, and cover tops of pies, pressing edges to seal. Transfer to an oven tray lined with baking paper, refrigerate until chilled (1 hour).
  • 05
  • Meanwhile, preheat oven to 200C. Brush pies with eggwash and bake until golden and cooked through (35-40 minutes). Cool to room temperature on a wire rack (1½-2 hours).
  • 06
  • Meanwhile, for parsley jelly, heat stock in a saucepan over low heat to just below simmering. Squeeze excess water from gelatine, add to stock and stir to dissolve. Cool slightly, add parsley and season to taste, then cool over ice until mixture begins to set (30 minutes). Pour jelly slowly through a funnel into holes of pies (there may be a little left over) and refrigerate until set (6-8 hours or overnight). Serve pies at room temperature with red grape mostarda.

In this recipe we have a used a traditional method of shaping the pies from upturned jam jars. Make sure you carefully smooth the pastry to remove all the little pleats. The hot water pastry is adapted from a Dan Lepard recipe. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Young light red, such as dolcetto.

Featured in

Mar 2011

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