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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.

Soy pork with mushrooms


You'll need

1.2 kg boneless pork shoulder 2 each cinnamon quills and star anise 160 ml (2/3 cup) soy sauce 125 ml (½ cup) Chinese cooking wine 55 gm (¼ cup firmly packed) brown sugar 1 long red chilli, halved lengthways 25 gm fresh ginger, sliced thinly 6 garlic cloves, bruised 150 gm shiitake mushrooms, halved if large 150 gm oyster mushrooms, coarsely torn 150 gm shimeji mushrooms 100 gm enoki mushrooms 600 gm baby bok choy, halved or quartered To serve: cooked rice noodles

Method

  • 01
  • Combine pork, cinnamon, star anise, soy sauce, wine, sugar, chilli, ginger and garlic with 625ml (2½ cups) water in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 8 hours.
  • 02
  • Carefully remove pork and stand, covered, for 15 minutes, then slice and set aside. Using a slotted spoon, remove cinnamon, star anise, chilli, ginger and garlic from broth.
  • 03
  • Add mushrooms and bok choy to broth and cook, covered, over high heat for 15 minutes or until mushrooms are tender. Season to taste and serve broth in bowls with mushrooms pork slices, bok choy and rice noodles.

Note Recipes taken from The Australian Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.

OVEN VERSION
Prep + cook time 3 hours

1 Preheat oven to 180°C.

2 Place pork, cinnamon, star anise, soy sauce, cooking wine, sugar, chilli, ginger, garlic and 3 cups (750ml) water in a large flameproof casserole over medium-high heat and bring to the boil. Cover casserole, transfer to oven and cook for 2¼ hours.

3 Increase oven temperature to 220°C.

4 Uncover casserole, add mushrooms, return to oven and cook, uncovered, for 20 minutes until pork is very tender. Add bok choy to dish and cook, uncovered, for 5 minutes until tender.

5 Slice pork and serve with vegetables, a little of the broth and rice noodles.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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