Healthy Eating

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Paprika beef meatballs with sour cream and crisp onion


Serve these Hungarian-style meatballs with buttered egg noodles or even spätzle. The crisp onion on top is optional, but highly recommended.

You'll need

20 gm butter, diced 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 red banana chilli, finely chopped 150 gm Swiss brown mushrooms, quartered 1 heaped tbsp Hungarian-style sweet paprika 1 tsp each hot paprika and smoked paprika 150 ml dry white wine 400 ml beef stock or chicken stock 400 gm canned chopped tomatoes 5 gm dried porcini mushrooms, soaked in 60ml warm water for 20 minutes ¼ cup coarsely copped flat-leaf parsley, plus extra to serve 2 tsp each finely chopped thyme and rosemary, plus extra leaves to serve 200 gm sour cream, plus extra to serve   Paprika meatballs 400 gm minced beef 50 gm speck, diced 35 gm (½ cup) fine fresh rye breadcrumbs 90 ml milk 1 egg 1 garlic clove, finely chopped 1 tsp Hungarian-style sweet paprika ½ tsp each dried chilli flakes and caraway seeds ½ cup finely chopped flat-leaf parsley ¼ tsp smoked paprika   Crisp onion 1 small onion, thinly sliced into rings For dusting: plain flour 70 ml olive oil 20 gm butter, coarsely chopped

Method

  • 01
  • For paprika meatballs, combine ingredients in a bowl, mixing lightly with your hands, and season to taste (don’t overwork the mixture). Roll into walnut-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
  • 02
  • Meanwhile, preheat oven to 160C. Heat butter and half the oil in an ovenproof casserole, add onion, garlic and chilli, and sauté until tender (5-6 minutes), then add Swiss brown mushrooms and sauté until just tender (1-2 minutes). Add spices, sauté until fragrant, then deglaze pan with wine and simmer until almost evaporated (1-2 minutes). Add stock, tomatoes, porcini and soaking liquid, and herbs. Season to taste.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat, add meatballs and brown all over (3-4 minutes). Add meatballs to sauce, bring to the boil, then transfer to oven and bake, stirring occasionally, until very tender and flavoursome (1-1¼ hours).
  • 04
  • Meanwhile, for crisp onion, separate onion into rings and dust lightly in flour. Heat oil and butter in a small saucepan over medium-high heat, add onion and fry until crisp (3-4 minutes). Drain on paper towels and set aside.
  • 05
  • Remove meatballs from oven and transfer 250ml sauce to a bowl. Add sour cream, whisk to combine, then return to meatballs and mix well. Serve meatballs and sauce hot topped with extra sour cream, crisp onion and herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Eastern European pilsner.

Featured in

Apr 2015

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