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Articles on this Page
- 01/22/14--19:18: _Madeleine's Homemad...
- 01/22/14--17:36: _Australia Day Menu
- 01/29/14--14:37: _Kylie's Crispy Soy-...
- 02/05/14--22:00: _A Sweet End to Your...
- 02/12/14--20:04: _Almond Bar Gourmond 2
- 02/12/14--20:05: _Maggie's Christmas ...
- 02/12/14--20:06: _Love Italy
- 02/12/14--20:09: _Big Apple Gourmand
- 02/12/14--20:10: _Things I Love APA Book
- 02/12/14--20:11: _Things I Love APA I...
- 02/12/14--20:12: _My Greek Island Home
- 02/12/14--20:12: _My Greek Island Hom...
- 02/12/14--20:13: _LCC MAggie APA
- 02/12/14--20:14: _What Katie Ate APA
- 02/23/14--17:22: _Gourmand 14 World
- 02/23/14--17:24: _Gourmand 14 World
- 02/23/14--17:29: _Gourmand 14 World B...
- 03/12/14--15:41: _Nonna Franca’s Bisc...
- 03/12/14--15:56: _Anitra Arrostiti - ...
- 03/12/14--16:05: _Pollo in Padella - ...
- 01/22/14--19:18: Madeleine's Homemade Lemonade Cordial
- Place the sugar and 2 cups (500 ml) water in a medium-sized saucepan over medium heat until the sugar has dissolved. Bring to the boil and cook over high heat for 15 minutes or until a thin syrup forms. Remove the pan from the heat, then stir through the lemon zest and juice and transfer to a jug. Cover and leave to stand in the fridge for a minimum of 5 hours.
- Strain the cordial, then pour into sterilised bottles or jars (see page 11), placing a few lemon slices and a handful of mint leaves in each, and store in the fridge. To serve, mix one part cordial with five parts soda water and top up with ice cubes.
- 01/22/14--17:36: Australia Day Menu
- 01/29/14--14:37: Kylie's Crispy Soy-Roasted Pork Belly
Place pork belly, skin-side up, on a wire rack over the sink. Pour over boiling water to scald the pork skin – this will help the skin crisp up into crunchy crackling. Pat rind thoroughly dry with kitchen paper and place pork, uncovered, in refrigerator for 2 hours.
Remove pork from fridge and place, skin-side up, on a chopping board. Using the tip of a sharp knife, stab the pork skin repeatedly until the surface is covered with holes, being careful not to go all the way through. Turn the pork belly over and make cuts about 2 cm apart and 1 cm deep.
Combine marinade ingredients in a bowl and mix well. Rub marinade evenly over the flesh side of the pork (not the skin) and massage well into the cuts.
Place pork, skin-side up, on a wire rack (this same rack will be used for roasting the pork, so make sure it is ovenproof and fits inside a roasting tin) and place over a tray or large plate to catch any drips. Place in refrigerator and leave pork uncovered overnight, during which time the skin will dry out. The drier the skin, the better the crackling when roasted.
The next day, bring pork to room temperature and preheat oven to 150°C.
Transfer pork and wire rack to a roasting tin. Rub skin well with the sesame oil, then scatter salt all over. Roast for 1½–2 hours or until tender (to test, pierce the meat with a skewer – you should meet no resistance). Increase the oven temperature to 220°C and continue roasting for 15 minutes. This final blast of heat will crisp up the skin, turning it into crackling.
Remove pork from oven and allow to rest, uncovered, in a warm place for 15 minutes.
To serve, cut into 1 cm thick slices.
- 02/05/14--22:00: A Sweet End to Your Week
Preheat the oven to 180°C (Gas Mark 4). Grease a 20 cm springform tin and line the base with baking paper.
Combine the butter, egg, sugar and melted chocolate in a large bowl. Sift in the flour, bicarbonate of soda, salt and cocoa. Combine the milk and lemon juice in a jug (it should curdle slightly) and pour into the bowl. Beat with a wooden spoon or hand-held electric beaters for 1–2 minutes or until smooth.
Spoon the batter into the tin. Bake for 50–60 minutes or until firm in the centre. Cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is cool, make the ganache. Melt the butter and chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally (make sure the bowl doesn’t touch the water). Cool for about 20 minutes or until the icing has thickened slightly. Spread the icing over the top and side of the cake. Store the cake in an airtight container for up to 5 days.
- 02/12/14--20:04: Almond Bar Gourmond 2
- 02/12/14--20:05: Maggie's Christmas Gourmand
- 02/12/14--20:06: Love Italy
- 02/12/14--20:09: Big Apple Gourmand
- 02/12/14--20:10: Things I Love APA Book
- 02/12/14--20:11: Things I Love APA Illust.
- 02/12/14--20:12: My Greek Island Home
- 02/12/14--20:12: My Greek Island Home Cover
- 02/12/14--20:13: LCC MAggie APA
- 02/12/14--20:14: What Katie Ate APA
- 02/23/14--17:22: Gourmand 14 World
- 02/23/14--17:24: Gourmand 14 World
- 02/23/14--17:29: Gourmand 14 World Big Apple
- 03/12/14--15:41: Nonna Franca’s Biscotti - Choc-nut biscuits
- Preheat the oven to 180°C fan-forced and line two baking trays with baking paper.
- Beat the eggs and sugar with hand-held electric beaters until pale and creamy. Add the cream and continue beating to combine, then add the cocoa, melted butter and spices and beat until combined. Using a wooden spoon, fold in the nuts, then the flours, to form a soft dough.
- Take teaspoonfuls of the dough and roll into balls, then place them on the prepared trays at 3 cm intervals. Bake for 15–20 minutes, then remove from the oven and transfer to wire racks to cool completely.
- Place the chocolate icing sugar in a bowl and gradually add water, a teaspoonful at a time, stirring until thick but pourable (you’ll need about 1 tablespoon water in total).
- Dip the top of each biscuit into the icing and return it to the wire rack for the icing to set.
- These biscuits will keep stored in an airtight container for up to 2 weeks.
- 03/12/14--15:56: Anitra Arrostiti - Roast duck
- Preheat the oven to 160°C fan-forced. Place a wire rack over a baking dish or roasting tin large enough to hold the two ducks.
- Place two garlic cloves and two sprigs of rosemary in the cavity of each duck.
- Juice both halves of the orange and add a drizzle of olive oil, then rub this over the skin of each duck and season with plenty of salt and pepper. Tuck the squeezed orange halves into the cavities of the ducks.
- Place the ducks on the rack and roast for 2½–3 hours, basting every 30 minutes with the pan juices. The meat should be well cooked and tender and the skin crispy.
- Serve immediately on a platter with the orange slices.
- 03/12/14--16:05: Pollo in Padella - Chicken in a frying pan
- Rinse the chicken under cold water and pat dry with paper towel. Butterfly the bird by cutting down each side of the spine and removing it, then pressing the two sides out flat.
- In a bowl, mix together the breadcrumbs, parsley, anchovy, capers, lemon zest and salt and pepper to taste.
- Create a pocket by carefully lifting the skin of the breast and thighs with the tips of your fingers. Gently push the stuffing evenly into the pocket. Rub the skin of the chicken with olive oil and season with salt and pepper.
- Heat an ovenproof frying pan large enough to hold the butterflied chicken over medium–high heat. Place in
- the pan, skin-side down, and place a foil-wrapped brick on top to act as a weight. Reduce the heat to medium and cook for 25 minutes.
- Meanwhile, preheat the oven to 190°C fan-forced. Turn the chicken over, place the brick on top again, and cook for 5–6 minutes before transferring the pan to the oven. Roast for 30 minutes or until cooked through.
- Joint the chicken and serve with the pan juices drizzled over the top.
This is a sweet little recipe given to me by my assistant Madeleine, whose granny had handed it down to her. It makes a wonderfully tart yet sweet syrup, which you then mix with soda water — and perhaps a splash of vodka, if you like.
4 cups (880 g) caster sugar
Finely grated zest of 5 lemons
Juice of 7 lemons (you need about 2 cups/500 ml)
Lemon slices and mint leaves, to garnish
Soda water and ice cubes, to serve
Dried Apricot Pavlova by Maggie Beer - Photo by Earl Carter
Whatever you've got planned for this Australia Day, Lantern has your lunch menu covered. Juicy prawns, succulant lamb, sweet beetroot salad, fresh lemonade and a pavlova to top it all off. This menu brings together iconic Aussie foods that will put a cherry on your Sunday.
Matt Moran's BBQ Prawns with Nam Jim Dressing
Monica Trapaga's Chuletas or the Chop by Lil
Gary Mehigan's Roasted Beetroot Salad with Hazelnuts and Watercress
Katie Quinn Davies'Homemade Lemonade Cordial
Maggie Beer's Dried Apricot Pavlova
Everyone I know just loves pork crackling, and this recipe results in a great layer of crackling. To get good crackling, it’s important to follow the steps here closely, especially the initial scalding of the skin, and then allowing the pork to thoroughly dry out, uncovered in the refrigerator, after it has marinated.
Crispy Soy-Roasted Pork Belly
500 ml (2 cups) boiling water
1 tablespoon sesame oil
1 tablespoon salt flakes
2 tablespoons brown rice miso paste
1 tablespoon five-spice powder
Fudge cakes are often quite heavy in texture, but thanks to the self-raising flour and bicarbonate of soda, this cake does not fall into that category. It is delicious simply dusted with icing sugar, but when I’m in need of a big chocolate fix, I also love to cover it with chocolate ganache icing.
Chocolate fudge cake
Nonna Franca’s biscuits have been part of our celebrations for over forty years. Trouble is, nobody seems to remember who Nonna Franca was, or who she belonged to! I’m sure Nonna Franca is no longer with us, bless her soul, but at least her biscuits live on. If you can’t find chocolate icing sugar, make your own by mixing 160 g pure icing sugar with 20 g unsweetened, Dutch-process cocoa.
2 × 70 g eggs
Duck and other game birds are the meats we traditionally serve at Christmas; turkey has only recently appeared on our Christmas table. The principle is the same: a special, rich meat that is not eaten every day. This method of slow-cooking results in an incredibly crispy skin and leaves the rich meat almost falling off the bone. Drain the remaining fat in the tin and keep it to roast potatoes in – the flavour is delicious.
2 × 2 kg ducks, rinsed and wiped dry
4 cloves garlic
4 × 8 cm sprigs rosemary
1 orange, halved
olive oil, for drizzling
salt and freshly ground pepper
thick orange slices studded with rosemary, to serve
My dad, Romolo, was a bricklayer, so there were always spare bricks lying around in the backyard. Mum would put them to good use, wrapping them in foil and using them to weigh down a whole butterflied chicken to help it cook evenly. This clever idea resulted in moist, perfectly cooked chicken every time. Serve this with a salad of mixed leaves and some roast potatoes with herbs.
1 × 2 kg free-range chicken
1 cup (70 g) fresh breadcrumbs
2 tablespoons chopped flat-leaf parsley
4–5 anchovy fillets in oil, chopped
1 tablespoon salted capers, rinsed and chopped
finely grated zest of 1 lemon
salt and freshly ground pepper
olive oil, for rubbing