Articles for the Month of January 2024

Makes 11

1. Line a 20cm x 26cm tray with baking paper with greaseproof paper.

2. Roughly chop half of the peanuts.

3. In a medium sized pot, add honey and heat until boiling. Simmer gently on low heat for a few minutes (less if you want a chewy bar). Be careful not to burn the honey.

4. Add peanuts and sesame seeds. Mix through.

5. Remove from the heat and pour into prepared tray. Smooth into an even, flat slab. Lightly sprinkle salt on top and gently press into the surface.

6. Leave to cool on the benchtop for about 30mins then chill in the fridge for another 30mins.

7. To serve, lift the slab out of the baking tray and place on a chopping board. Carefully cut the slab in half, lengthways. Slice fingers/bar out of the two pieces. You should get 11 fingers from each piece.

1. Heat sesame oil in a hot wok. Add in ginger and garlic and allow to inguse for about a minute or so. Be careful to not burn these aromats.

2. Add in chicken pieces in one layer and sear all sides (high heat).

3. Add in cooking wine and all the soy sauces. Turn to mix through then cover. Turn the heat down to low and allow to simmer for 15 minutes.

4. Remove the lid and give everything a stir. Simmer uncovered for another 15-20 minutes and give everything a stir once in a while. We like a dark braise on our chicken pieces and thicker, rich sauce, so we let ours braise for as long as possible, before the sauce gets too salty. 

5. Add in Thai basil (we use all the tender stems as well, so no need to pick off the leaves) and stry through until wilted. Served with a sprig of fresh basil (optional)  

6. Serve over a bowl of steamed rice. 

1. Remove any husk and silk from your corn cobs. Grill on the bbq or griddle pan on the stove, turning every so often so that everything cooks evenly.

While your corn is cooking, prepare the seasoned mayo.

2. Zest the lime (keep the lime intact for later) and add to a small bowl.
3. Remove the spine from the makrut lime leaves. Finely slice with a sharp knife then chop into fine pieces. Add to the bowl with the zest, along with the garlic and mayo. Mix to combine then season with salt to taste.
4. When the corn is cooked, brush on the seasoned mayo and garnish with chopped coriander, finely grated Parmesan (optional) and dried chilli powder (optional).

1. Preheat oven to 170C.
2. Make the caramel by adding the sugar and water to a pan. Use a light coloured pan so that you can see the colour of your caramel develop. Heat on high and do not stir. Gently swirl the pan from time to time to disperse any dark spots forming. Your caramel is ready when it turns dark brown. Immediately pour into the bottom of your ramekins.

We used 12 x125mL capacity ramekins for this recipe.

3. Add eggs, egg yolks, condensed milk, vanilla and salt into a large bowl. Whisk until well combined. Set aside.
4. Heat fresh milk and coffee into a small pot to warm through (do not boil). Slowly pour this mix into your egg mix, whisking the egg mix as you pour. Pass this thin custard mix through a fine sieve into a pouring jug. Use a spoon to remove/pop any air bubbles.

Pour custard into the ramekins (not all the way to the top) and cover each ramekin with foil. Pierce holes in the foil to allow steam to escape.

5. Place prepared ramekins into a deep baking pan. Pour hot water into the baking pan until it reaches half way up the sides of your ramekins. Bake for 25-30mins or until the custard has just set. If unsure, insert a toothpick into the centre of one flan. If it comes out clean, the flan is cooked.
6. Take ramekins out of the baking pan and remove foil. Allow to cool on the bench top (about 30 mins) before moving them into the fridge. Allow your flans to set and chill in the fridge for at least 4 hours before turning out.
7. To serve, run a knife around the edge of each flan before inverting onto a plate.

1. Cook soba noodles according to packet

2. In a serving bowl add kombu tsuyu (a soy based seasoning liquid with a seaweed dashi base) and quality sesame oil into your serving bowl and mix. Pile on a bundle of cooked soba noodles (make sure they’re well rinsed and drained) then top with toasted sesame seeds, crushed seasoned seaweed sheets and a generous helping of sliced spring onions. 

p.s. You can always add a side of protein or veg to your noodles (we sometimes pair it with assorted vegetable tempura but kept it simple this time). 
 

1. Prepare your cucumber by cutting the ends off each one. Smash cucumbers with the side of a large knife/cleaver. Cut up smashed cucumber into chunks and place into a large bowl. Add salt and sugar and toss to coat. Set aside for 20mins.

2. Meanwhile, place chopped garlic into a medium sized heatproof bowl. Heat sesame oil in a dry pan until smoking. Carefully pour smoking oil onto the garlic. The hot oil will release the aroma in the garlic and help take away its raw edge/taste. Add in soy sauce, rice vinegar, Chinkiang vinegar and chilli oil to taste. Stir to mix.

3. Drain your cucumbers after 20min, leaving behind all the excess liquid. Place cucumbers in the bowl with the dressing and mix to evenly coat. Place salad in a serving bowl and garnish with fresh coriander.

1. Add everything to a large mixing bowl. Stir then taste and adjust sugar and water to taste.