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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.

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Baguette recipes

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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."

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

Roast chicken with bread sauce


Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken. Start this recipe a day ahead to brine the chicken. This step can be skipped, but brining produces juicier meat. 

You'll need

125 gm (½ cup) fine salt 2 tbsp caster sugar 1 chicken (1.5kg), at room temperature 4 lemons 2 garlic cloves, bruised 2 fresh bay leaf sprigs 2 tbsp olive oil, plus extra for drizzling onions, thickly sliced into rings Melted butter, for brushing   Bread sauce 20 gm butter 1 tbsp olive oil ½ onion, finely chopped 1 small garlic clove, peeled and bruised 1 dried bay leaf 4 cloves 300 ml chicken stock 200 ml milk 170 gm crustless bread, diced 1 tsp sour cream, or to taste

Method

  • 01
  • Stir salt and sugar with 500ml boiling water in a heatproof bowl until dissolved. Add 3 litres cold water, transfer to a plastic container and refrigerate until chilled (2 hours). Add chicken to brine and refrigerate overnight. Remove chicken from brine, rinse under cold running water, pat dry with paper towels, then stand for 20 minutes to come to room temperature.
  • 02
  • Boil 2 whole lemons in a saucepan of water until just tender (8-10 minutes). Cool briefly, then coarsely chop (discard seeds). Mix in a bowl with garlic and a bruised bay leaf, stuff into chicken cavity and set aside.
  • 03
  • Preheat oven to 180C. Heat oil in a flameproof roasting pan over medium-high heat, add onion rings and fry, turning once, until starting to caramelise (5-6 minutes). Place chicken on top. Brush chicken with melted butter, then drizzle with olive oil. Halve remaining lemons and squeeze over chicken, then add lemon husks and remaining bay leaf sprig to pan. Season chicken, tie legs together with kitchen string, then roast, basting with pan juices or extra butter occasionally, until juices run clear when thickest part of thigh is pierced (about 1½ hours). Increase oven to 250C and roast just until skin browns to your liking (5-6 minutes). Remove from oven and rest for 10 minutes.
  • 04
  • Meanwhile, for bread sauce, heat butter and oil in a saucepan over medium heat. Add onion, garlic, bay leaf and cloves, and sauté until onion softens (10-15 minutes). Add stock and milk, bring to a simmer, then reduce heat and simmer gently for (5-6 minutes). Stir in bread, simmer until it absorbs the liquid (4-5 minutes), then process in a blender until smooth. Stir in sour cream, season to taste, and add more milk if you prefer a thinner sauce. Serve chicken and pan onions with bread sauce.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fine cooler-climate chardonnay

Featured in

May 2016

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