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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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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."

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.

World's Best Chefs Talks

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

Pork pies


You'll need

1 pork hock (about 1.4kg) 2 pig trotters (about 650gm each) 1 onion, finely chopped 1 celery stalk, coarsely chopped 10 black peppercorns 1 fresh bay leaf 300 gm coarsely minced pork Pinch of ground mace 1 egg, lightly beaten To serve: cornichons and hot English mustard (optional)   Green bacon 200 gm sea salt 200 gm brown sugar 300 gm piece pork belly, skin removed   Suet crust 875 gm plain flour 435 gm chilled suet, coarsely grated 25 gm fine salt

Method

  • 01
  • For green bacon, stir salt and sugar in a bowl to combine. Scatter half in a non-reactive container, top with pork, rub with remaining salt mixture, cover and refrigerate to cure (3 days). Rinse under cold water, pat dry with absorbent paper, cut into 5mm dice and refrigerate until required.
  • 02
  • Bring hock, trotters, onion, celery, peppercorns, bay leaf and enough water to cover generously to the simmer in a large saucepan over medium heat. Reduce heat to low, cover and simmer until meat falls from the bone (2½-3 hours). Remove hock and trotters and set aside. Strain liquid, transfer 1 litre to a clean pan (discard solids and remaining liquid), skim fat, boil until reduced to 500ml (20-25 minutes) and set aside.
  • 03
  • Coarsely shred meat (discard skin, fat, bones and sinew), coarsely chop, combine with bacon, minced pork, mace and 1½ tsp salt and refrigerate until required.
  • 04
  • Preheat oven to 180C. For suet crust, combine flour, suet and salt in a large bowl, add 550ml boiling water, stir with a wooden spoon, then mix with your hands to form a dough.
  • 05
  • Roll out pastry on a floured surface to 8mm thick and cut into eight 18cm-diameter rounds. Cut a wedge-shaped quarter from each round (reserve scraps), then line eight 7cm-diameter, 6cm-high pastry rings placed on an oven tray lined with baking paper. Press to even out folds and seal joins, then trim to leave a small overhang. Fill with pork mixture, press lightly to fill, then brush pastry edges with water. Re-roll pastry scraps, cut out eight 8cm-diameter rounds and cut a 1cm-diameter circle in centre of each. Place a pastry round on each pie, press edges with a fork to seal, brush with beaten egg, trim edges and bake until golden and cooked through (40-50 minutes).
  • 06
  • Warm reserved pork stock in a saucepan over medium heat. Push a funnel into hole in top of a pie, then slowly pour in stock, letting it settle before adding more. Repeat with remaining pies and stock (you may not need all the stock). Stand at room temperature until stock sets (2½-3 hours) and serve with cornichons and hot English mustard.

Note Lining deep ring moulds with pastry can be a bit fiddly. The best way to make sure you don't have too much excess pastry to deal with is to cut out rounds of pastry, then cut a wedge-shaped quarter from each round (imagine you're cutting a quarter of a pizza). When you line the rings, bring the straight edges of the pastry together to form a cone, place the point of the cone into the ring, and press the pastry against the sides of the ring and into the base. Make sure the joins are well sealed. It might sound complicated, but once you start it will all become clear. You'll need to begin this recipe three days ahead.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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Jun 2012

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