Cooking with Aristos

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intro uction The challenge in cooking for television is to take some simple ingredients, whatever I find, and turn them into something special. It might look difficult (and sometimes it can be) but I love doing it because it's the way I was taught to cook . It follows one of the most fundamental rules of the kitchen, something my dad taught me when I first started out and which I still stick to: Learn the basics, learn to do them well, then work from there. A meal might be as simple as a piece of steak with mashed potato, but if you do them right you can build on these basics, and suddenly you're cooking something you never thought you could . Next time, for example, try marinating the steak, throw a few herbs and spices into the mash, then add a great sauce. It's not too hard; you'll end up with a spectacular meal; and have a lot of fun as well! Apply the same rule to sauces, which can transform a meal. I can tell you now that for all the different sauces around, almost all come from five basic recipes. If you learn to make those - and I've included instructions for each - then moving up a step is easy because you've got a great foundation to work from. Start with the basics, use your imagination and experiment as you go. You'll have your own signature sauce before you know it. The recipes on these pages have come from a range of different places. Some are from my family and haven't changed from the time I first learnt them, and others are just things I experimented with and improved along the way. But no matter where they're from, they all still follOW that first rule: You start with something simple and make it something special. Even with the ingredients, I've tried to show you ways to take ordinary things and turn them into a meal to remember. I hope you w 'ill enjoy cooking these dishes as much as I have through the years! Aristos introduction 5

ife

•

t e kitchen

Scenes (rom our family restaurant, th e Rex Cafe ill Sun bury, wher e I first learn! to cook

When I think about it, there wasn't much question about me becoming a chef -

it

was in my blood! My mother's family opened their first restaurant in Bunbury, Western Australia in 1935 and that was where my father found a job in 1960 when he arrived in Perth as a chef in the Merchant Navy. He'd jumped ship and was at the Greek Club when a call came through asking if anyone knew of a chef looking for work. He took off for Bunbury, got the job, and before long he met and fel! in love with the bosses' daughter. That was enough for him to decide Australia was where he wanted to be. He went back to Greece and migrated officially about six months later. Mum and dad were married soon after that, then \ came along. So when they took over my grandfather's restaurant that 's where I grew up, spending most of my time in the kitchen watching my parents and grandparents as they prepared the food, I learnt everything I could along the way, Even when I was a little kid I knew I wanted to be just like my dad , Mum remembers finding me once in the big flour bin. When she pulled me out the first thing I said was: "Mum! I want to be a cook!" And \ haven't changed my mind since!

As \ grew up I was still hanging around in the kitchen as much as I could. I used to get my mates over and we'd play in the store room (and pinch a few soft drinks when nobody was looking!) but a" the time \ was watching what my dad was doing. 6 cooking with aristos

By the time I was ten years old I was helping out with washing the dishes. Later on, when my mates were getting ready to go out on Friday and Saturday nights, I'd be in the kitchen cleaning squid, trying to cut the fish and doing the little things I could like garnishing the plates ... and loving it! It was in the restaurant kitchen that

J

got my first real chance to try cooking, when I

was still just a teenager. On some afternoons dad would go out with a few mates, then come back and doze in the corner for a couple of hours while things were quiet. I was supposed to keep an eye on things and wake him up when it got busy or if the fishermen came in with the catch .. . but I decided I wouldn't. The produce would arrive and I'd start preparing the food. Then later the customers would come in and I'd quietly keep going. Eventually dad would wake up, take a look at me and ask: "S07 It's been pretty quiet?" And I'd point over at the pile of dirty plates.

My dad was always very careful to make sure things were just right. He'd be out the kitchen door checking with customers to see if everything was fine, and when it was he'd break into a big smile and tell them: "My son cooked thatl" I was about 14 years old. Like I said, I'd always wanted to be just like my dad. He was one of those people who took real pride in making sure things were done properly and that people in his kitchen really cared about what they were making. life in the kitchen 7

The first thing I said was: "Mum! I want to be a cook! rr And I haven't changed my mind since!

In the early years my great grandfather and dad were an inspiration. Today my dad's still showing me whatlo dot

I knew if I wanted to be a really good chef, I'd have to do the same. So I watched dad closely and learnt how to do the ordering, how to choose the best fish and the best cuts of meat how to prepare them and how to make sure the customer was always happy. Because I was doing the ordering from such a young age I learnt early on about produce and how to deal with butchers and fishermen. Believe me, the best way to learn is to buy bad cuts -

you don't do that again!

For the next few years I kept at it in the kitchen, learning the trade secrets, experimenting a bit myself (usually when Dad wasn't looking!) and just taking it all in. Everyone in the family had little tips or tricks, recipes or skills which I tried to pick up.

My grandfather, for example, would put his heart into something as simple as cleaning a fish. He was pedantic about the fillets being perfect and, no kidding, when there was a stack of fish prepared by different people, you could go through and pick out which ones had been done by him -

he was that thorough .

Then there were certain dishes dad cooked and some that mum cooked . Even today if I call them to say I'm coming over and ask for something special, like some Gravy Beef, dad will say: "I'll get your mum to do that." I watched everyone and tried to pick up who did what, and how they did it. I changed the recipes a little bit, but to be honest, I hardly need to have bothered. When they did it they got it right! 8 cooking with aristos

Food played such a huge part in our lives. I learnt how to prepare and eat different things when they were in season or when they were in their prime. I learnt to build a good rapport with the butcher. I still go to his shop without a clue what I'm going to buy and just pick what is best on the day or what he advises me is good. I learnt to buy fish with my eyes. If it looks good, chances are it is. Try it yourself next time you're buying fish -

whichever one looks bright, shiny and has a good

lustre will generally be the best. Even if you don't know fish, 99 percent of the time you'll be spot on! As well as the restaurant, my parents had four fish and chip shops, a Souvlaki shop and a lunch bar, so there was a lot of different food being prepared, talked about and eaten. I was learning all the time. By the time I was 20, when my parents sold the restaurant, I knew that cooking was what I wanted to do in life . I tried a couple of other jobs, but at 26 I opened my own restaurant. These days I still spend most of my time in the kitchen. My dad drops in from time to time to take a look at what I'm doing and offer a bit of advice -

even when I don't

need it! My brother is there working w ith me too, and even a few of the regular characters from the old restaurant come and visit us. Some days when I look out from the kitchen I get a real feeling of deja vu. It's the same way of life I can always remember, but what can I say". I'm still loving it! introduct ion 9

It's great to have my brother working with me ill the kitchen .

We fight and argue now and again but I love him and it's great to work with him in a kitchen ... well, most of the time. I'm a pretty passionate guy and I admit I can be temperamental, but I honestly think he's worse! I might blow up if something annoys me, but then I forget about it. Stratham will hold a grudge for a week, or at least until payday. He was a bit of a late starter as a chef 2001 -

he qualified in

but he has one great ability I envy. We were in the

kitchen one day and I walked over to see what he was 12 cooking with aristos

making. There were bits and pieces everywhere, but I couldn't see a cookbook. Eventually I asked him: "Where's the recipe?" He shrugged. "Oh, I read it," he said. "Where 'd you read it?" I persisted. "Oh, at the doctor's surgery," he replied, without even looking up. At the doctors! Suddenly I'm playing the worried big brother. He was at the doctor? What was wrong? Was he sick? When was he at the doctor? He just kept on working: uNo, donlt panic," he said. "It was about three years ago."

entrees 13

olive

pate

Ingredients 400g (14 ozl black pitted olives 1 tablespo on lemon juice y, cup olive oil

Method Blend olIves In ood pr ocessor until smooth. Ad d lemon J Jlce and continue to process until w ell com bined. WI ~ l le processor is rUll nlng, slowly dri zz le in the 011 in silla ll amounts un lit Ihe m ixture begin s to thicken. Once it has started to hicken, add Th e remain ing 0 11 in a thi n steady srrea m. Season with pepper to ta ste . This will eep in sterili sed containers In the fridge for up to 6 mo nths. Aristos' Tip. Use to spread on pizza bases and lOP with sundried tomatoes or spread on foccacia and top with roasted capsicum and cheese.

grilled field mushrooms Ingredients 8 large mushrooms, stems removed pepper salt splash of balsamic vinegar 8 small balls of bocconcini cheese. thinly sliced 1 sprig of fresh lemon thyme

Me1hod Place mus hrooms on a baking tray. stem Side dow n . Place under grill for about 15 minu tes or until m ushroo ms begm to soften. Remove tray fro m gnll and place musl· ·" oms ste m side up o n a dish . Sea son w ith black pepper. s,\ " nd a splash of bal samic vinegar to taste. Allow to sit for 1 hour. PI"ce m ushroo ms on a bak ing tray and top with bocconcini cheese and a small sprig of lemon thyme. Gnll until cheese melts. Se rve im media tely. Serves 4

seafood chowder Ingredients 1 x 500g nib) fish fillet, perch or snapper 21 (3 ~ pi ntsl fish stock 240g (8 Y, o~) butter 2409 (S 't'loz) self raising flour 2 carrots 3 sticks of celery y. cabbage 609 (20zl butter. extra 1 potato 2 x 375g (13fl oz) tins of Condensed milk salt pepper

Method Cho p ca rro s, celery and cabb ag e 111\0 medium-Size dice and cook in th e extra bu tter for 5-7 m inutes. Add [he fish pi eces and cook fo r a fur her 3 miliutes, then remove fro m hea t. Peel and chop [he potato Into I .eelium-Slze dice an d boil un!,1cooked. Set asid e. Add the bodin g stock to the roux and livhis until of a smoo "1 consistency. Stir in bo th cans ot condensed m il k an d stir w ell. Simm er for 20 mi nutes unti l the taste ot the flour ha s gon e an d th e soup has i hickened. Ad d salt and pepper to taste . Remove from heat anci if the re are any ILl mps In th e chowder strain it t hrough a sieve. Add v egetabl es and fish an d mix well. Serve immediai ely With fresh crusty bread, Aristos' Tip: Occasionally homemade fish slock ca n taste a little weak. Crumble some powdered fish stock into rhe chowder to really boost the flavour jf it's tasting bland .

14 cooking with aristos

Oliva pAt6

barbecued king prawns Ingredients 500g (lib) large king prawns 2 cups ( 500ml/17~fI oz) white wine 200ml (711 Ol) olive oil 2 garlic cloves, sliced 60g (20l) fresh basil, finely chopped salt pepper

Method Peel prawns, leaving the heads and la,ls on, and deve,n them Place In a shallow baking dish. In a separate bowl miX while Wine, olive oil, garlic, baSIl. salt and pepper Pour mixture over prawns and marinate in Ihe fridge for 3 houfs. Heat barbecue and place prawns on the hottest part of the hotplate. Cook for 3 minutes each side, or untilihe meat has turned while all the way through the prawn. Serves 4 Aristos' TIp: Ano ther easy way of cooking these prawns is

to place them onto a very ho t barbecue plale, wi thout peeling or marinat ing them. Just sprinkle a little salt on t hem. Cook the prawns for approximately 3 minutes each side, splash 60ml (2ft oz) of Pernod over them and remove from the heat. This marinade can also be used for lobsters, yabbies, Balmain bugs and o ther shellfish.

baked stuffed avocados Ingredients 3 avocados %cup (211 oz ) lime juice salt

For filling 2 cups crabmeat, tuna or chicken, flaked 1 cup (250m1/9fl Ol) bechamel sauce (recipe page 114) pinch of cayenne pepper 1 tablespoon onion, chopp ed 2 tablespoons green capsicum, chopped salt pepper 1 cup ched dar cheese, grated

Method Preheat oven to 180°C (3SO"F). Cut avocados in haillenglhways and remove stones Sprinkle halves With lime JUice and salt Combine crab meat with bechamel sauce, cayenne pepper, Onion and capsicum Season the mixture With salt and pepper to laste. Fill avocado With mixt ure and sprinkle grated cheese on top. Cover th e bottom o f a baking dish With Yicm of wa ter and arrange avocados on tray. Bake for abou t 15 mnutes or until cheese melts and avocado IS heated through. Serves 6

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chicken and vegetable soup Ingredients , chicken , onion 2 carrots

Method

, turnip

Rinse the chicken under the tap and set aSide. Wash, peel and roughly chop the vegetables, Melt the butler In a large saucepan and add the vegetables, cooking them lor a few minutes and stirring occasionally with a wooden spoon or

, swede

spatula to stop them sticking

2 celery sticks , parsnip 2 potatoes

Place the chicken In the pan with the vegetables and cover with water Bring to the boll and simmer for 1 hour Skim and strain the stock through a colander. Remove meat from chicken and chop roughly, Strain vegelOlbles over a bowl and put them into a blender to make a puree. Pour the stock back Into the saucepan and bring back to the boil. Add macaroni_ When macaroni is

60g

(20l)

butter

Y.i cup small maca roni salt pepper

cooked al dente. stir through the vegetable puree and season to taste with sal t and pepper. Just be fore serving, add chicken pieces. Serve piping hot with crusty Italian bread Serves 6

cayenne asparagus Ingredi ents 8 large asparagus spears drizzle of olive oil 60g (20z) of Parmesan, grated or shaved sprinkle of cayenne pepper , bunch parsley, tops cut finely and placed in water until they curl 1 red capsicum, thinly sliced splash of balsamic vinegar

Method To prepare the asparagus, hold the end of the asparagus with one hand and th e middle w ith oth er and bend the stem until 1\ snaps. Discard woody core end Quickly blanch In boiling water and remove Chill immediately in iced water Pat dry and place asparagus In two lots of 4 spears on a baking tray. Sprinkle w ith olive oil and Parmesan cheese and grill until cheese browns. To serve, sprinkle with cayenne pepper and garnish w ith parsley and capsicum. Drizzle with balsamic vinegar Serves 2 Aristos' Tip: Placing vegetables in iced water stops the cooking process and helps to retain their colour and flavour.

figs wrapped in prosciutto Ingredient s 30g (loz) butter 120ml (4fl ozl white wine juice of 1 lime 250ml (9fl oz) cream 8 ripe figs, peeled and kept in tact 8 thin slices prosciuno pepper

M ethod In a sma ll saucepan, melt the butter and add the Wine, lime Juice and cream. Combine well and simmer until the sauce thickens. lithe sauce splits, add a lillie more cream If the consistency of the sauce is a little thin It can be thi ckened with a little corntrour and water Preheat oven to 200'C (4(XrF). Wrap each fig with prosciu tt o and place on baking tray Cook In the oven for 5 minutes and then place under the gnll for a further 5 minutes Place figs on a serving plate and pour the sauce over th e top Serve immediately with a good gnndlng of pepper Serves 4

barbecued lamb fillets with rocket sauce Ingredients 3 slices stale bread, crusts removed 30ml (HI oz) red wine vinegar 4 medium-size lamb fillet s 1 brown onion, chopped 60g (20z1 paprika Yo cup (60m1J2fl oz) olive oil salt black pepper 200g 17oz1 rocket

20 cooking with aristos

Method In a bowl, soak the slices of bread In the red wine vinegar and leave to one Side. Place lamb fille ts in a bowl and mix With Onion, papnka, olive oil, salt and pepper. Place bread and rocket In a blender With a little salt and blend thoroughly. If thiS sauce IS too strong for your liking, adjust the bread or vinegar to taste If the sauce IS too thick add a little water or a hule more red wme vmegar Heat a barbecue or skillet un til very hot. Cook lamb fi llets for 5 minutes on each Side; this Will produce a medium-rare filiei. Cook slightly longer If a well-done fillet IS preferred To serve place a small spoonful of rocket sauce onto plate and place the lamb fillet on top. Serves 4

savoury picnic roll Ingredients Loaf

Method Preheat oven \0 200°C (4QO°F).

2 cups self raising flour ~ teaspo on salt ¥. cup bran 2 tablespoons butter , cup (2S0mll9fl oz) milk

Sift flour, salt and bran together Rub In the buller uSing ',ngenlps until mixture resembles coarse breadcrumbs Add the milk and mix Into a soft dough Knead lightly on a floured board and roll 1n\0 a rectangle, t ern thick In a bowl, combine onion, cheese, bacon, tomato. capsicum, and gherkin, and season with salt and pepper to tas te Spread the m ixture oyer the dough. leaving a 2cm (/.In) border. Roll up the dough li ke a SWISS ro ll and form a horseshoe shape. Cu t sli ts In the lOP of th e dough at 2cm (Y.ln) Il1tervals. Glaze with egg or milk and bake for 20-25 mll1utes Serve hot or cold,

Filling 1 sma ll onion. chopped 1259 (4 )t\ oz) cheddar cheese, grated 1- 2 slices bacon, chopped 1 tomato, chopped !oS capsicum, chopped 1 gherkin , chopped

salt pepper

egg or milk, for glaze

seafood sang chow bow Ingredients 200g (7 0 2) king prawns, cooked 200g (7 0 1 ) crab meat, cooked 30ml (1f1 02) brown malt vinegar 200ml Pli 02 ) olive oil juice of 1 lemon salt pepper 1 large iceberg lettuce 8 slices smoked salmon 1 white onion, thin ly sliced 1 avocado, thinly sliced 8 sprigs of parsley capers, optional

Method Peel the cooked prawns and mix With crab meat In a separate bowl. combine vinegar, 011, lemon and season With salt and pepper to taste. Mix well. Pour the mixture over the prawn and crab meat mixture and refrigerate. Allow to Sit until ready to serve. Care fully peel off 8 full leaves of Iceberg lettuce as they must sta y w hole to hold the seafood mixture layout lelllice leaves and evenly spread some praw n and crab mixture into each leaf Place a slice of smoked sa lmon on tOP of each, follow ed by a slice of whi te onion and a slice o f avocado. Roll up t he leaves and top With a sprig o f parsley Capers ca n also be added for a bll of extra l ang . Serves 8

zucchini flowers Ingredients 1 cup self raising flour pepper 200ml Pli 0 2) water %small onion 6 anchovies flour, for dusting 16 zucchini flowers splash of oil

Method In a bowl, mix the flour, pepper and water together \0 make a reasonably thick bailer. In a blender, combine the onion and anchOVies together and add thiS mixture to the batter. MIX well Cover the bottom of a non-stick Irylng pan With 011 and heat Dust the zucchini flowers With flour and lightly coat them WIth the baner. Fry for about 30 seconds on each Side, uSing two forks to turn them over, or until light brown In colour Ask your greengrocer to save the zuccllll1l flowers for you as they are very seasonal. If the y are not avadable, use vege tables of your chOice bu t be sure to par boil th em fi rst so they are not too hard .

entrees 23

24 cooking VJith aristos

mushroom tart Ingredients

Method

Past ry 1 cup plain flour

%cup butter, softened

To prepare the pastry. rub the flour and buller together With fingertips unlll It resembles breadcrumbs Add waler and knead until the dough is well combined, then refrigerate for

1 tablespoon cold water

30 minutes_

splash of olive oil 5009 (lib) mushrooms, t hinly sliced 1 tablespoon pink peppercorns 400ml (14f l oz) bee f Slock d emiglaze (recipe page 124) splash of white wine 1 tablespoon tomato Proven~ale (recipe page 117) %cup Parmesan cheese, grated

Preheat oven 10 200°C (400°f). Roll out the dough and place into a lightly greased tin. USing a fork, prick some holes Into the bottom of the pastry to Stop It from pu ff ing up. Bake for 15 minut es. or until three-quarters cooked To make the f illing, heat the bu tter and olive 011 In a fryi ng pan and saute the m ushrooms and pink peppercorn s fo r ' 0 minutes. Add the whi te wine and beef stock and Sim mer until the m ixture red uces to a nice thick sauce. Allow to cool and add tomato Provem;ale. Parmesan cheese, eggs, and sail and pepper to taste MIX well and pour into the paStry case . Bake the tart for' 5 minutes or until the filling is cooked The fill ing should be firm wh en gently pushed down

4 eggs, beaten

Serves 6

Filling 60g (201) butler

sail pepper

jamaican fish cakes Ingredients 5009 (lib) fresh Atlantic salmon 1 cup (250m ll9fl oz) white wine 1 bay leaf sprinkle of black peppercorns, whole 2009 (7 oz) smoked salm on, finely chopped 1 bunch of chives, finely chopped juice of 1 lemon 2 pinches of paprika 3 pinches of cayenne pepper salt 200ml (711oz) cream 150g (S Y; oz) self raising flou r

:.'1 cup water 2 eggs olive oil 1 lime, cut into wedges, to serve

Met hod Place Allantlc salmon In a saucepan wl\h the white wine, bay leaf and peppercorns and cover With watel. BOil for about 6-8 minutes_ Remove the salmon from liqUid and allow 10 cool. Mash the salmon With a fork and mil! With Ihe smoked salmon. Add Ihe chives, lemon JUice, papnka, cayenne pepper and some Sait to taste and combine well Add the cream and mix thoroughly To make the batter, beal flour, waler and eggs together. The cons,s tency of the batter must be thick so that It can b,nd the fish cakes together. Add Ihe ba tter to the salmon mixture slowly, mi xtng well. until you have a firm mixture. Place the mixture in the fr idge for 1 hour. Cooling th e mixture thickens 11 up and makes il easier to hand le, To prepare th e fish cakes, spoon 1 tablespoon of the m ixture onto the grill of the hotpla te on the barbecue. Flatten the mixture With a spatula and cook for 2 minutes on each Side or until golden brown. The fish cakes should look and leellike a pancake Serve With lime wedges, II you don't have a barbecue, the Iish cakes can be cooked on the stove In a non-Slick pan hghtly coated In 011 Serves 4

shredded beef salad Ingredients

1 x 3009

(10 ~0z) porterhouse steak

1 raddiccio lettuce, finely shredded splash of olive oil splash of balsamic vinegar salt pepper

Method Cut steak .nto thin strips, Heat a httle ohlle Ollm a Irylng pan and, when the oil is hot, cook the steak strips for about 2 minutes, Toss in radd.ccio and remove from the heal Immediately, Don't overcook the lettuce, Stir through a splash of ba lsamiC IImegar Season With salt and pepper to tas te and serve Immed iately Serves 4 A ristos' TIp: Other cuts of meat such as rump, blade or round steak can also be used,

coconut crab au gratin Ingredients 4 whole cr abs, or 500g nib) blue swimmer crabmeat 100g ( 3 ~Ol) butter 1 onion, finely chopped 2 tablespoons coconut, dessicated 1 tablespoon curry powder , ~ cups bechamel sauce (recipe page 114)

26 cooking with aristos

Method In a large saucepan, heat water until boiling Add crabs, bnng water back 10 Ihe bo,1 and cook for approximately 5 minutes Remove crabs and place In cold water to stop them cooking further. Peel crabs, place meat In a bowl and set aSide Ihe 4 shells lor serving Melt the butter In non-stick saucepan and saute the omons until SOfL Add the coconut and saute lor a further 2 minutes Add the curry powder and 1 cup of the bechamel sauce and mix well, Ihen add the crab meat Pour the ml)(ture into the crab shells, top WIth the rema ining bechamel sauce and place under a gnll lor 3 minutes Of until brown Serve With a spflnkling of paprika Serves 4

Jamaican fish cakes

quick spinach souffle Ingredi ents 500g (lib) fresh spinach 1 x 3759 (130z) can cream of

mushroom soup 2 tablespoons dried French onion soup mix " cup (185m1/61MI oz) mayonnaise 2 eggs, beaten ~ cup of Parmesan cheese, grated

Method Preheat oven to 180cC (3S0 "F).

Wash and ch op spinach. Thorougly drain and combine With mushroom soup, French onion soup mixture, mayonnaise, eggs, Parmesan and salt and pepper to laSle. Pour Into souffle dishes and spnnkle lOPS WIth bacon bits and a bttle more Parmesan, Bake for 30 minutes and serve Immedlat!y.

Serves 4-6

salt pepper

100g (3l'! oz) bacon, finely chopped

aristos' famous chilli prawns Ingredients 600g (1 ~ lb ) prawns, peeled 1 small bunch of basil, finely chopped 2 fed chillies, finely chopped 4 tablespoons olive oil 60ml12fl 02) brandy ~ cup t 125m1/4 ~ fl oz) white wine 2 cups ( 500ml/ 17 ~fl oz) tomato Provenc; ale (recipe page 117) 1009 ( 3 ~oz ) Australian fela cheese,

Method Heat the olive all In a frying pan over moderately high heat Saute prawns, basil and chillies Add the brandy and white wine and stir w ell . Add the tomato Provenc;a le sauce, combining well, and simmer for 5 m inutes. Add th e cru mbled fe ta chee se and toss well . Serve Wit h saff ron rice Serves 4

crumbled

salmon carpaccio Ingredients 600g CI.lb) Tasmanian salmon fillel. skinless and boneless 1 small white onion, finely chopped lI! cup baby capers sail pepper 2 large sprigs of dill, roughly chopped juice of 1 lemon juice of 2 limes splash of extra -virgin olive oil drizzle of extra-virgin olive oil, extra for serving

M ethod Cut salmon into very t htn pieces about lOem (4In' x 4cm ('I,ln). Place them on a baking tray and evenly sprinkle over the onion and capers and season With salt and pepper to taste In a small bowl, miX the dill, lemon IUlce, lime JUice and 011 and combine w ell. Dnzzle thiS mixture over the fish and gently mix SO that all the Ingredients are blended together and evenly distributed over the fish. Cover the baking tray In plastiC wrap and place In ffldge for about 4 hours. After a few hours, you should noti ce th e salm on chang ing colour. ThiS is th e CitrUS cooking the fi sh To serve, arrange the salmon slices on a plate and tOp With a small drizzle of oiL The salmon can be served on a bed of rocke t or mixed lettuce leaves I prefer It plain, spflnkled With large crutons. Serves 4

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30 cooking with aristes

aristos' prawns lemonato This recipe is perfect for the summer as it is light, tasty and very easy to prepare. Prawns, Moreton Bay bugs or scallops can also be prepared this w ay as a delicious alternative. Ingredients 3009 (lQlWzl prawn meat » cup self raising flour 100ml (3 ~fl oz) e)(trB-virgin olive oil 1 tllblespoon of fresh sage,

finely chopped 1 tablespoon basil, finely chopped juice of X 8 lemon good hand ful of b re adcrumb s

Method Ligh tly dust prawns Jfl flour. Heal 011 In frying pan until hot, then add prawns and sage and saute for 3 minutes, stirring

occasionally When the p rawns are cooked, drizzle over lemon JUice, spnnkle w ith bre adcrumbs, toSS Bnd remove fro m heal. Serve immediately

Serves 2 A rist os' Tip: As an alternative, 60ml (211 oz) of dry white wine can be used instead of lemon juice. And a little chopped red chilli can be added fo r exIra bite.

pissaladiere Ingredients

Method

Dough

To make the dough. dissolve the yeas t In th e warm water and stir Sift the flour Into a bowl and form a well In the centre, Pour the yeasl mixture into th e we ll with the egg and salt and gradua\!y combine until II forms a dough. Knead on a floured surface for 5 minutes until dough IS smooth and elas tiC. Grease a bowl With 011 and place the dough into the bowl and turn gently 10 coa t the en tire surface, Cover With a damp cloth and set aSide In a warm place for 1 hour or until It IS tWice ItS angina l size. Preheat oven to 250°C (475°F), To make the tOPping, heat some of the oil over moderate heat and saute the onions, garlic and herbs until onions are translucent. Blend together half the anchOVies and In a food processor, all the olives and add to the onion mixture, Season With salt and pepper to taste, Roll out the dough and press onto a greased pie dish or pizza pan Spoon the topping onto the dough, leaving a broad nm round the edge, Top with remaining anchovy fillets. Brush the uncovered rim With the rema in ing olive 011 and bake for 20-25 minutes or until dough IS CriSp and brown Serve hot with a glass of cold beer Serves 6

1)1; teaspoons active dried yeast

5 tablespoons warm water 1 cup plain flour , egg, lightly beaten Y; teaspoon salt 1 tablespoon olive oil

Topping y. cup (60ml/2 f1 oz l olive oil lkg (2Ib) onions, finely sliced 3 cloves of garlic, crushed , teaspoon fresh thyme or rosemary, chopped , x 200g (7oz) can anchovy fillets , cup black olives, pitted salt pepper

white piaffi rice M ethod 1 Ingredients 30g (loz) butter 1 cup short grain whi te rice 2 cups 1500mI/17:/,f1 ozl chicken stock salt pepper

Method 1 In a medium saucepan, combine the butter, rice ar.d stock and season With sal t and pepper to taste. Mix well and bnng to the boll on high heat. Cover the pan and reduce heat. Simmer for 15 minutes or until all the liquid has been absorbed. Taste the rice and, If cooked, remove from heat and allow to SI1 for 5 minutes before serving If the liqUid has 00811 absorbed and the nce IS stili not cooked, add a httle water and cook for a few more minutes

Method 2 Ingredients splash of oil 'h brown onion, grated 1 cup short grain white rice 2 cups chicken stock salt pepper

Method 2 Preheat oven to 200·C (400'F), Splash a small baking tray with olive oil and add the onion, Saute for 2 m inutes, then add the nee and cook lor a minute, Add the nee and slOck and season With salt and pepper to taste, Combine well and cover With aluminium foil. Place In the oven and allow to cook for 15 minutes. If the flce IS cooked, remove from oven and allow 10 Sit lor 5 minutes stili covered If the flce IS n01 cooked, add water and return to the oven for a further 5 minutes or until flce IS cook.ed Ser ves 4 Aris tos' Tip: Both of these styles of rice are great served with saucy meat dishes, like ossa bucco (recipe page 64),

32 cooking with aristos

Pissal,dlll'le

, •

•

pumpkin pilaf Ingredients 4 tablespoons olive o il 4 sprigs of rosemary, 2 finely chopped and 2 whole 1 garlic clove, whole 1 bay leaf 500g (l ib) Japanese pumpkin. peeled and chopped into small chunks , small brown onion, finely chopped 300g (10Xoz) arborio rice 11 ' 1lhpints) chicken slock (fresh, canned or made from stock cubes) 30g (1oz) butter 60g (2oz) Parmesan cheese, grated salt pepper

prawns

Method Heat 2 tablespoons of oil In a saucepan and add th e w hole rosemary Sprigs, garlic. bay leaf and pumpkin. Cook for 20 minutes on low heat until pumpkin softens Remove Ihe rosemary spngs, garlic and bay leaf, In another saucepan, heat remaining 011 and saute onion over medium heat until soft. Add rice and Stir for a lew minutes until translucent. Add II httl e of the stock and th en th e pumpkin mixture. Slowly add more stock unlll II IS all used and absorbed by the nce, stirring from lime to lime to prevent the pilaf stlciong to the pan. Remove the saucepan from th e heat and stir in the buner and Parmesan. Season wi th sal t and pepper to tas te. Sprinkle w ith Ihe chopped rosemary. Serves 4

a la prosciutto

Ingredients 150g (5 ~oz) ricotta cheese 150g (5 ~ oz) Greek leta cheese 609 (20zl Parmesan cheese, grated 1 egg, beaten pepper 16-20 large prawns 8 thin slices prosciutto splash of olive oil sprinkle of dried mint leaves

M ethod In a bowl, combin e the ricotta, feta, Parmesan, egg and pepper and set aSide Peel and devein the prawns, leaving the lall on. Sill the prawn down tne middle of the InSide and place a small spoonful of the cheese ml)(ture Into slit. then wrap the prawn in a shce of prosciutto to seal. Heat Ihe all ,n a fry ing pan and cook prawns on bo th Sides until prosciutto IS cooked. Serves 4·6

barbecue chicken kebabs Ingredients 6 chicken thighs, approximately 600g ('/.Ib), boned and cut into 3cm (y,in) squares 1 small brown onion, roughly chopped 1 teaspoon sweet paprika sprinkle dry oregano 2 gartic cloves, roughly chopped splash of olive oil salt pepper

M eth od In a large mixing bowl, combine the chicken, oregano, paprika and garlic and season with sal t and pepper. Add olive oil and coat well Ref ri gerate for at least 24 hours to ma ri nate Soak 8 bamboo sticks In cold water for 30 minutes and slide the cnlcken pieces ontO the sticks Just before you are ready to cook. Don't pack the chicken pieces too tightly together as I hls Will cause Heat the barbecue and cook for about 5 minutes on each Side Serves 4 Aristos ' Tip: Ideally, meat should be marinated for 24 hours although I have marinated meat for up to 3 days with fantastic result s. Marinating meat for at least 4 hours still gives a good resu lt. Pork and lamb can also be used.

entrees 35

toni's quattro formaggio Toni and her husband David eat at my restaurant quite regularly. Toni once cooked and delivered this lovely pasta dish to the restaurant for the boys in the kitchen and myself. We all really enjoyed it and I hope you do too. Ingredients 500g (11bl penne pasta, rigatoni 60g (20z) butler 250ml (911 oz) thickened cream zest 01 2 lemons 100g 13Y.oz) Parmesan cheese, grated 100g 13YrOz) Gruyere cheese, grated 100g 13Y,oz) cheddar cheese, grated 100g (3Y,oz) cream cheese

Method In a large saucepan, cook the pasta In boiling salted water until al dente. Drain well and set aSide. In a medium saucepan, melt th e butter and add the cream and lemon zest. MIX well and add the Parmesan. Gruyere. cheddar and cream cheese and mix well until all the cheese has melted. Add the pas ta and combine well. Serve Immediately With some chilli or tru ffle 011 If you feel tha t th e pasta IS a bit thick add a touch of cream to achieve the right conSistency If 1\ IS too runny add more Parmesan to thicken. Serves 6

medley of pizza Ingredients 8 slices Italian con tinentalloal splash of olive oil sprinkle of oregano 200g (7oz) mozzarella cheese, grated 4 cherry tomatoes 8 anchovies 4 teaspoons ricotta cheese 4 slices prosciutto 4 whole pickled artichokes, roughly chopped sprinkle of cayenne pepper or chilli (optional)

Method Preheat oven to 200'C (400'FI. Using an Scm (3in) pastry cutler. cut each slice 01 bread into a circle and discard the crustS Brush one side of the bread Circles With olive 011 and sprinkle with oregano. Place the Circles OntO a baking tray oil-Side down. Place grated mozzarella on <1 of the slices of bread. Place a cherry toma to on tOp and cris-cross two anchOVies on top 01 the tomato. On the remalOlflg bread CIrcles, spread a spoonful of ncotta and place a shce of prQSCluttO on top. Evenly top With anlChoke To add a bit of a kICk. sprinkle With cayenne pepper or chilli. Put baking tray Into the oven and bake for about 10 minutes or until the cheese melts Serve hot Serves 4 Aristos' Tip: You can vary the toppings depending on what you have available in the fridge and pantry on the day.

prawns

a la greque

Ingredients 16 large prawns. raw 3 tablespoons olive oil 2 garlic cloves, crushed 2 tomatoes, finely chopped sprinkle 01 suga r handful of feta cheese. cut into cubes 2 sprigs of parsley, chopped salt pepper

36 cooking with aristos

Method Pee l and develn prawns, leaving the tails on. Heat oil over high heat and saute garlic for t minute Add prawns. tomatoes, sugar, feta. parsley and salt and pepper to taste. Cook for 5-6 minutes Of until prawns are cooked. Serve w ith fresh crus ty bread Serves 4

spinach and feta pastries Ingredients

Method

Pastry

To make the pastry, sift flour and sail inl0 a bowl. Rub the butter Into the mixture with flngenlps unllill resembles breadcrumbs Make a well In centre of the mixture and add waler and stir with the blade of a knife Knead slightly Cover with a lea towel so the mixture does not dry out Set aSide. To make the filling. in a saucepan saute the onion. spring onions and garlic in olive oil over moderate heat. When onion is transparent gradually add chopped sllve/beet and spinach Stir nutmeg and d ill through and add some sail and pepper to taste; be careful wi th the sal t as fe la cheese can be q uite salty. Simmer until spinach is wilted, Turn fil ling mixture Into a colander and strain. Leave m ixlure 10 cool. W hen cool, crUI'nble fe la cheese throu gh the m ixture , Ro ll o ut pastry Into 15cm 161n) circles and ro ll the pastry as thin as you can Place a tablespoon of the m ixture In centre the of each past ry, Fold one side ot the pas try over to the other Side and press the edges to make a half moon shape In an electric frypan. cover the bottom of the pan With 011 and heat. Gently fry pastries until lightly browned They can also be baked in an oven at 200°C 1400°F) Instead of frying although frying the pastry IS preferable Place on paper towel to absorb excess 011 and serve when cool.

5009 (lIb) plain flour pillCh salt 170g (6oz) butter, soft 250ml (9f1 o z) cold w ater

Filling 11arge brown o nion, chopped

, bunch of spring onions, chopped , garlic clove, fjnely chopped 3 tablespoons olive oil 1 bunch silverbeet, washed and chopped. not stalks 3 bunches English spinach. washed and chopped teaspoon ground nutmeg 2 tablespoo ns dill , chopped ~

salt pepper 120g (4 oz) fela cheese olive or vegetable oil for fry ing, optional

Makes 20

another filling for pastries Ingredients 1 tablespoon butter 500g (1Ib) leeks, bulbs on ly, chopped 1 small onion, chopped 5009 (lib) lamb mince y. teaspoon nutmeg

Method Hea t the butter in a large saucepan and sau te the leeks and onion. Add the 1amb mince and brown. Add the nutmeg and seas on With salt and pepper to taste, Spunkle fillin g w ith g ravy pow der 10 thi cken , Makes 20

salt pepper gravy powder

entrees 37

• I•

liJ!

• I've learnt a

over the years, and he's still

teaching me now even though he's officially retired . These days you'll find him picking fish straight from the fishermen's boats and driving it down to the restaurant to make sure

-

and that it

arrives fresh. If he's got time he'll stay on . While we're working he loves to sit in the kitchen , drinking a glass of red wine and chatting to my brother and I. Whenever a plate goes past on its way to a table, he looks it over, nods and then says to us in Greek: Although I have a restaurant of my own, dad likes to remind me every now and then that he's been around for a long time and he's still the master -

40 cooking with aristos

which he is!

and his fathel. e Barbaro. In

L.,..,..,,,,

r butcher shop.

I remember one hot day I was unloading fish out the back of the restaurant and dad came to have a look. "Make sure you throw a bit of extra ice on those and stack the big fish on the bottom," he said. I already knew that was the way to do it because he'd taught me, but I smiled anyway, threw in some more ice and kept going. A minute later he looked up again. "They might need a bit of extra ice," he advised, pointing to the sun, which was directly overhead. The fish were going straight into the processing room and would have only been in the back of the ute for another five minutes, but he still wanted more ice, so I shovelled in some more. Just then I was called away to the phone. By the time I got back the fish had been sitting there for about 20 minutes. but how did he know the phone was going to ring?

garlic and sage pasta Ingredients 2 garlic cloves, finely chopped 1 small bunch sage, finely chopped 100g (3 Y.ioz) bu tt er 5009 (lib) No. 7 spaghetti splash of olive oil 1 small bunch parsley. finely chopped salt pepper 1009 (3Yioz) Parmesan cheese, grated

Method In a non-stick frymg pan, saute garlic and sage In butler. When butter has browned remove pan from heat and pu t to one side. Boil pasta in a large pol 01 salted water With olive all. This will ensure Ihe pasta does not Slick \0 the pot. Coole. for about 10 minutes or unlillhe pasta IS al dente Do not o\lercook the pasta Drain pasta but do not nnse as Ihls removes Ihe starch. Spread pasta over a large tray to cool. Put pan With the browned butter bad: on heat. add parsley and saute for a few minuteS, Add pasta and mix well. Season With sa lt and pepper to taste and serve while hot Top With Parm esan cheese and serve With a fresh green or mixed sa lad Serves 4

fettuccini carbonara Ingredients 500g (1Ib) fettuccini 150g (5Yioz) bacon, finely chopped 100g (3Yioz) b utter 1 small tin cham pig nons, drained 2 eggs 100ml (3Yifl oz) cream 150g (5*oz) Romano or Parmesan cheese, grated

a la aristos

Method In a large saucepan, cook pasta In boiling salted waler until al dente. Drain and se t aSide In a frY ing pan, saute bacon In butter until CriSPY Add champignons and th e cooked pasta and mix well until heated through Add the eggs and mix vigorously so the egg IS cooked from the heat of the pasta. Slowly add cream until pasta IS moist Serve immediately With Romano or Parmesan cheese on top. Serves 4-6

lamb shanks Ingredients 4 lamb shanks 2 tablespoons butt er 1 tablespoon olive or vege table oil 1 large onion, chopped 1 )( 400g (140z) can whole peeled tomatoes 1 cup (250ml!9f1 oz) chicken stock y. cup (50m1/2 f l oz) verm outh )Ii teaspoon powdered ginger pinch cinnamon salt pepper

42 cooking with aristos

Method Remove any excess fat from lamb shanks Melt buller and 011 In a heavy, flameproof casserole dish. Brown the shanks and remove from pan. Add the onion and saute until tender. Stir In the tomatoes, chicken stock, vermouth, ginger, Cinnamon and season with salt and peppel to taste Return shanks to casserole dish and combine well with the sauce. lower the heat and simmer for 2 hours or unulthe meat comes free from the bone. Serve w ith mashed potato and peas or With rice and salad Serves 4

Chicken parcels

chicken parcels Ingredients 1 chicken breast splash of olive oit splash of white wine

salt pepper 4 sheets fila pastry

1 tablespoon butter, melted ~ C8membert

Yo

cheese, thinly sliced

avocado, sliced

Method Pre hea t oven to I S0°C (3 50°F). CuI the chicken into sma ll pieces and sau te In a frying pan unt il three-quarters cooked Add while wine and season wi th salt and plenty of pepper. Allow 10 cool. Brush one Side of 1110 pastry with some butter, lay the

second layer of filo on top and repeallhe process until you have 4 layers of f ila on top of one ano th er. Cut the pastry in half and place It lengthways, horizontally In front of you. Place pieces of chicken, camembert and avocado in the middle of the pasty. Fold the top over and roll Into a 'bon bon by tWisting the ends Place on a baking tray and brush w ith the re mainIng bu tter Bake for 15 minutes or until pastry IS golden brown Serves 2

fillet steak with vegetable sauce Ingredients 2 large celery stalks, ro u ghly chopped l1arge brown onion, roughly chopped 2 large carrots, roughly chopped , large turnip, roughly chopped 1 garlic clove, roughly chopped 10 sprigs of flat-leaf parsley 1 sprig of basil 1 bay leaf 1 clove 100g (3 ~011 cheap beef 1 cup (250ml/9f1 ozl dry red wine 609 (202) butter splash of olive oil 4 fillet steaks, 3-4cm ( ' - ' ~ in) th ick

Method In a medium saucepan, place the celery, onion, carrots, turnIp, ga rl iC, parsley, basil , bay lea f and clove and mix w ell. Place the cheap beef on top and pour red wine over th e ingredients CombIne w ell and place the lid on the saucepan. Cook over medIum heat lor 30 minutes Without stirring. Then remove the lid, season WI th salt and pepper to taste and stir well. Cook for a further 15 minutes unco'lered. RemO'le the saucepan from the hea t and discard the beef, clo'le and bay leaf. Place the remaining mIxture in a blender and blend until smooth. In a non-stIck fryIng pan, heat the butter and oil and add the 'Iegetable mIxture. Simmer for abou t 5 minutes or until the mixture thickens . Heat th e barbecue hotplate or grill and cook the fille t steak for abou t 5-7 minutes on each Side for a medium-rare resu lt. To serve, spoon the sauce over the steak and serve with crusty bread. ThiS 'Iegetable sauce also goes well With 'leal cu tlets Serves 4

mains 45

cup page 11 7)

500g (lib) bacon 2 x 300g (l OlSozJ tinned ,h,m,p" ;;; sliced lkg (2Ib) cheddar cheese, grated

46 cooking with arlstos

aristos' simple spaghetti bolognese I've never mel a bachelor who doesn't cook spaghetti bolognese - and they all think they're pretty good at it. On the basis of the few I've tasted I would say this recipe is a mustll Ingredients 1 large onion, finely chopped 2 tablespoons butter or olive oil 750g (1Xlb) minced beef 250g (90z) chicken or pork, minced 6 cups tomato Provencale (recipe page 117) 2 tablespoons tomato past e I cinnamon stick I bay leaf salt pepper Parmesan cheese, grated

Method In a saucepan, saute onion In buner or olive 011. When omon IS transparen t add beef and chicken and cook until brown. Add Proven(,:ale sauce, tomato paste, Cinnamon, bay leaf and salt and pepper to tas te, Simmer for 1h hours, stlrrrn g occasiona lly. (I f the sauce is too thick, dissolve a chicken stock cube in 500ml waler and pour In , If the sauce IS too thin, allow 10 cook for a further 30 minutes, or until It has re ached the fight conSistency), Serve over freshly cooked spaghetti or fenucrne Wi th Parmesan cheese Serves 6

garlic spaghetti Ingredients 200ml (7f1 ozl extra-virgin olive oil 2- 3 chillies, chopped 3-4 large garlic cloves, coarsely chopped 500g (lib) NO. 5 spaghetti , heaped tablespoon flatleaf parsley, chopped Parmesan cheese, grated

Method Heat oil in saucepan. Add chi I and garlic and saute over low heat for 5-10 minutes In a large saucepan, cook spaghetti In boiling salted water until al dente, Drain well and add the parsley and garlic mixture to the pasta Toss well Serve With Parmesan cheese Serves 4

baked meatballs Ingredients 500g (1Ib) beef mince 200g (7oz) chicken mince splash of water 3 slices stale bread, crusts removed 1 cup (250ml/9fl ozl milk 2 sprigs of parsley, finely chopped 2 sprigs of mint, finely chopped pinch of oregano, dried I egg, beaten salt pepper 2 cups (500ml/17X,11 oz) tomato Provencale (recipe page 117) Parmesan cheese

48 cooking with aristos

Method Preheat oven to 180'C (350'F), In a large miXing bowl, combine the beef and chicken mince With a splash of water Soak the bread In milk and add It to the meat Add the parsley, mint, oregano and egg and combine well. Season With salt and pepper to taste Grease a medlum-slle baking dish. USing the palms of your hands, roll a spoonful of the mixture Into a ball. Place the meatball into the baking dish and continue until all the mixture has been used Cover the meatballs With the tomato Provencale and bake for about 15 minutes, Turn the meatballs over uSing two forks and continue cooking for 30 minutes or until the meatballs are cooked through. To serve, spnnkle With Parmesan cheese and serve Wi th mashed potatoes or while pisHI rice Ireclpe page 32), Serves 4

arthur's fish II there's one thing I remember about growing up in my parents' restaurant, it's t hat everybody ate two fried eggs with every meal. On a long weekend we would use dozens of eggs. There was one old guy. Arthur Wake, who used to work for my father washing dishes, and his favourite was crumbed snapper with 2 fried eggs, drizzled with Worcestershire sauce. Ingredients lkg (21bl fish fillets, skin removed and

deboned 2 eg9S 150ml (5Yifl ozi milk 2009 (7oz) breadcrumbs 60g (20z) Parmesan cheese, grated

1 small bunch flat -leaf parsley, finely chopped

20 capers sell raising flour, for dusting

Me thod Ask your fishmonger to cut fish into four 2509 (9az). or eight 1259 (4)1,oz) fillets, In a bowl, beat eggs and milk. In a separate bowl mix breadcrumbs, cheese and parsley. Finely chop capers and pa t dry to remove any excess liqUid Add capers to the breadcrumb m ixture. Dust fish f illets in flour, dip In egg wash and coa t With tl1 e breadcrumb mi xture. Coat th e bOllom of a frymg pan Wi th vegetable oil o r olive oil. (Do not use ex tra-wgm olive 011 as the flavour can overpower the fi sh) When Oll iS qU ite hot, place fillets In pan. Cook each Side, turning the fille ts over With two forks rather than a spatula To tell I! fish is cooked, gently put a fOlk Into the thickest part of flesh. If flesh IS stili translucent cook a linle longer Remove from pan and drain on papel towel. Serve With tartare sauce (ReCipe page 1271Serves 4 Aristos' Tip: If fish fitle ts are very thick, cut slits through thickest part. T his will allow the heat to penetrate and cook th e fish more evenly.

chicken paprika Ingredients 2 medium onions, ch opped

M ethod In a bowl, m ix the flour, papflka, sal t and pepper together.

30g (loz) plain f lour

pepper 4 chicken Marylands JOg (loz) butter 3 teaspoons tomato pas te

Coat chIcken In the seasoned flou r Melt butter in a larg e frvi ng pan and saute the onions until transparent Add chIcken and fry until lightly browned, Stir any remainmg flour seasoning into the pan, and add tomato paste, sugar and wa ter Cover and simmer for about 40 minutes or until the chicken is cooked through, Stir sour cream Into pan. Pour IntO a warm serving dish and sprinkle With freshly

1 teaspoon sugar 125ml (4l'1fl oz) water 1 x 300ml (lOl'1f1 ozl carton sour cream

chopped parsley. Serve WIth noodles or flce and a green salad Serves 4

1 teaspoon paprika , teaspoon salt

parsley, chopped

mains 51

braised chicken in tomato salsa Ingredients

Method

1 onion, fin ely cho pped

Preheat even to 150°C (300°F). In a casserole dish saute the onion In butter until transparent Add chicken and brown. Add tomato paste, wine. Cinnamon and salt and pepper \0 taste, Cover casserole d ish and place In oven to braise fo r 35 minutes. Add minted peas and cook lor a further 10 minutes.

60g (2oz) butter 6 chicken Marylands 2 tablespoons toma to paste or tomato Proven .. nle (recipe page 117) ~ cup (125mIj4!MI oz) dry white w i ne ~ teaspoon cinnamon 1 x 5009 (lIb) packet frozen

Serve With mashed potato and steamed carrots

Serves 6

peas, minted salt

pepper

stifardo (beef & onion stew) Ingredients lkg (2 Ib) stewing steak ol ive oil 1 large brown onion, cho pped 2 garlic cloves, chopped 400ml (14fl o zl fed wine 150ml (5 )1; fl ad brown malt vi negar 2 cups ( 500mll17 ~ fI o z) tomato Proven<;ale (r ecipe page 117) 1 cinnamon stick 1 bay leaf salt pe pper 10 brown pickling o nio ns

Method In a saucepan, saute the onion and ga rlic in olive oil. Add the stea k and cook until the meat browns. Add the w ine and vinegar and leave to Simmer for 15-20 minutes Add the tomato Provencale, Cinnamon stick and bay leaf and season With salt and pepper to taste Simmer for a further 15 minutes then add Ihe pickling onions. If the sauce IS a too thick, add a cup of wa ter to achieve the right conSistency. Leave to simmer until onions are cooked through Serv e Wi th mashed potatoes or w hile piaffi rice )recipe page 32). Serves 4·6

easy chicken cacciatore Ingredients 12 boneless ch icken thighs 4 tablespoons o live oil ~ cup (125mt/4Y; fl oz) white wine o r water 2 cups (500ml/ 17 )1,fl oz) Janice's cacciatore sauce (recipe page 117 )

52 cooking with aristos

o

Method In a large saucepan, heat the all and saute the chicken until brown. Add the wine and the cacCiatore sauce and combine well. Place the lid on the saucepan and gently sim mer for 15 mi nutes . Remove ltd and Simmer for B further 20 min utes. Serve With white plalll nee (recipe page 32), Serves 4

Fish and pot"'b'~

fish and potato bake Ingredients 2 tablespoons buner 21ablespoons fl our 300ml (1411 oz) tomato juice

l00ml packet of tomato soup mil( sprinkle of sug ar 2 tablespoons pars lev. ch opped

salt pepper 500g (lib) potatoes , small onion, grated 100ml (3~fl oz) milk 1 tablespoon (209) butter 4 x 250g (90z) f ish fillets, preferablv

Method Preheat oven to lBO"C (350"C). To make a roux. melt butter In a small saucepan. Add flour and mix to form a smooth paste Stir in tomato JUice, paclo:et of tomato soup mix and sugar and cook untd the mixture thickens Add parsley and season with salt and pepper to taste. To make the mash potatoes, boll potatoes until soft. Mash Wllh a masher or in a blender. Add the onion, milk and bulter and mi x well Grease a pie dish and pou r half the raux Into th e d ish. Lay fish fille ts on top and pour the rest of the roux over the fish Top With mashed po tato and bake fo r obout 20 minutes. Se rve w ith rocket salad ~ reclpe page 106). Serves 4

snapper

roast chicken Ingredients 1 large chicken 6 slices of stale bread, crusts removed 1 brown onion, grated i cup ( '25mIl4 ~fl 01) olive oil

salt

pepper %cup (60g/2oz) oregano

2 cups (500ml/ 17 ~fl ozl water llablespoon gravy powder

Method Preheat oven !O 220"C (425"F) Place bread in blender and blend until crumbed Pour crumbs Into bowl and add grated onion and half the olove all and mix well using hands. Stuff the chicken With the mixture Rub salt and pepper over chicken and spunkle With oregano. Place In a baking tray With two cups of water and the remaining olive all. (You can place the chicken on a baking rack above Ihe tray If you prefer). Cook for 15 minute s and baste Turn chicken over onto other s ide and con tinue cooking lor 50-60 m inutes, bosting occaSionally To test if chicken is cooked, spea r the ch icken on th e thickest part of the breast. if th e luice is clea r, the chicke n IS cooked; If not, keep 11 in the oven for ano ther 10 m inutes. Once cooked, re m ove from oven, cover In fOil and keep warm. Place baking tray on stove tOp and remove any excess all With a spoon. Add gravy powder to pan juices and sti r. You can also add some brandy and pepper for a deliCIOUS gravy. Serves 4 Aristos ' lip: Basting the chicken with melted butter, liquid or stock while it is cooking will add flav our and colour and prevent the poultry from drying out.

mains 55

garlic prawns There are a lot of recipes for garlic prawns but I don't think any are as tasty or as easy as this one. It's a great dish for dinner parties as it l akes all of about 5 minutes to makel Ingredients 600g (, Y.lbl prawns salt 3 tablespoons olive oil 2 garlic cloves, sliced , small bunch of basil, finely chopped

1. cup breadcrumbs lemon wedges, to serve

56 cooking with aristos

Method De·vein prawns then wash and spflnlde with sa lt. Put to one side to d rain In a non-Slick frying pan, heat all until hot and add garli c and baSIl. Add prawns, turning them over contlnuousl.,. Saute for 3 minutes Spnnlde breadcrumbs into pan until prawns are coated and all the all absorbed. Serve with lemon wedges. Serves 4

italian pork chops Ingredients 4 pork loin chops 4 t ablespoons olive oil 2 garlic cloves, crushed 2 cups !SOOml/17%fl ozl of tomato Proven~ale (recipe page 117) salt pepper 125g (4 ~oz ) mushrooms, chopped 3 green capsicums, cut into strip s flour, for dusting

Method Tnm fat from pork chops Flatten chops and dust With flour Heat two tablespoons of olive all and fry the garlic. Add chops and fry until golden brown on both Sides. Remove from pan and ke ep warm. Add the tomato Provencaleto the pan JUices and season Wi th salt and pepper to taste Stir well and Simmer for 5 minutes Add the mushrooms and simmer for a further 5 minutes. Return chops to the pan Simmer for 15 minutes. In another frying pan, saute the capsicum stripS in the remaining oil To serve, arrange the pork on dinner plate s, dri zzling the sauce over the top, Place the pepper StripS on top. Serves 6

asian style chicken drumsticks Ingredients juice o f 1 lemon zest of 1 lemon 2 tablespoons honey 2 tablespoons soy sauce 2 teaspoons minced garlic 2 tablespoons sweet chilli sauce juice of 2 limes 2 tablespoons coriander leaves, finely chopped olive oil or vege table oil 8 chicken drumsticks lemon wedges, to serve

Method Combine lemon JUice, lemon zest, honey, soy sauce, garlic, sweet Chilli sauce, lime IUlce and conander leaves In a bowl and mix well In a separa te bow l, cover chicken drumsticks With the marinade and refflgerate for 2 hours Preheat oven to 200'C (400°F) Grease a large oven-proof baking Hay With all and place the drumsticks on the tray Bake for 30 minutes or until the chicken IS cooked Serve With lemon wedges Serves 4

grilled swordfish Ingredients 1 slice stale bread, crusts removed splash of red wine vinegar salt pepper splash of olive oil 6 anchovies 12 kalamata olives, pitted 12 capers 4)( 3009 (10 ~ oz) swordfish steaks juice of 2 lemons

58 cooking with aristos

Method Splash the bread With fed wine vinegar and season With sail and pepper to taste Set aSide In a blender, mix the 011, anchOVies, olives and capers. Add bread and blend until smooth. Set aSide Heat the barbecue and place the fi sh on the hOlieSt part and cook for about 2-3 mlnuntes on each Side for a medium rare f ish. Allow a few more ml!1utes on each Side If you prefer the fish w ell-done Serve Immediately on a bed of rocket or on ItS own. Spoon a small amount 01 the anchovy and olive mixture into the middle of the Iish and drizzle With lemon Juice Serves 4

Italian pork chops

lamb casserole with feta dumplings Ingredients

Method

lkg (2Ib) lamb, diced llablespoon olive oil 2 large onions, chopped 2 garlic cloves 2 x 400g (14oz) tins of whole tomatoes

Preheat oven to l BO~C (350 F). Brown meal In olive oil, then saute Onion and garlic until transparent. Add tomatoes, tomato paste, red Wine, oregano and stock and bong to the boll Transfer Into a ca sserole dish and bake for abou t 1~ hours or unullamb IS lender To make dumplings, m ix fl our, butter, sour cream, milk, leta and extra oregano in a bowl alid combine well. Drop heaped tablespoons of the dumpillig m ixture on to th e surface 01 th e ho t lamb casserole and bake for a fu rthe r 25 m inutes or until dumplings are puffed and brown . Serves 4

, cup tomato paste II cup (50m1/2fl oz) red wine fresh oregano, chopped ~ cup (125mI/4V,f l oz) chicken stock ,y. cups (300g/10 Y,oz) self raising flo ur

30g (loz) butter, chopped y, cup (80m1/3fl oz) sou r cream "' cup (165m1/Sfl oz) milk 1509 (SY,oz) lela, chopped

Q

1 tablespoon fresh oregano, chopped,

extra

roast lamb cutlets (lemonato) Ingredients

"It pepper 109 (lOll oregano looml 13%fl oz) olive oil 8 lamb cutlets, thick 3 large potatoes, cut into smal l wedges juice of 1 lemon

Method Preheat oven to 200"C 1400~F) Rub salt. pepper, hall the oregano and half the olive oil on the lamb cutlets and place In a baking dish. Cover the bottom of baking dish With water and the remainder of the 011 Bake for about 15 minuteS, turning when necessary Remove from oven, add potatoes and return to the oven until lamb is almost done, about 15-20 m inutes When the meal IS almost ready, remove from oven, sprink le With remaining oregano and lemon JUice and con \lnu e cooking until done. Serves 4

mains 61

lasagna Ingredients 'kg (2Ib) beef mince , brown onion, chopped 2 garlic cloves, chopped olive oil

4 cups (HI pints) tomato PrO\len~ale (recipe page 117) 2 tablespoons tomato paste 2 bay leaves 1 cinnamon Slick 2 chicken stock cubes 12 lasagna sheets Pa rmesan cheese, grated mozzarella cheese, thinly sliced ham, thinly sliced and cut into squares 1 egg, boiled and roug hly chopped 2 cups (500m111711fl oz) bechamel sauce (recipe page 114)

Method In a large saucepan, saute the beef, omon and garlic until brown. Add the tomato Provem;ale. then the IOmate paste, bay leaves and Cinnamon sti ck and seaSO l1 with sal t and pepper to taste. Combine well, Add 1 cup (250mll9 fl ozl o f water and the crumbled stock cubes. Simmer together for 1'j, hours, stirring occasionally The sauce needs to be thick, so adjust the water and slOck until you have the fight conSis tency In a saucepan, cook 12 lasagna sheets tn boiling salted water. When they are three-quarters cooked, dra,n and place tn a bowl of Iced water to stop the cooking process. Lay sheets on tea towels and pat dry. Preheat oven to 180 C (3S0°F). In a 30cm (12In) x 25cm 11 Otn) baktng tray place enough pasta sheets to cover the bottom of the tray {try not to overlap!. Pour some sauce over pasta sheets, then sprinkle over some Parmesan cheese, mozzarella, ham and boiled egg Cover with pasta sheets and repeat thiS process until the tray IS full and finish wl1h pasta sheets on top Top With bechamel sauce and bake In oven for abou t 30 minutes or until golden brown. Sorves 6 Q

farfalle with smoked salmon and snow peas Ingredients SOOg (lib) larla lle pasta 4 whole spring onions, chopped 60g (20z1 capers 100g (3~oz) snow peas, chopped splash 01 olive oil 30g (loz) butter 2S0g (70z1 fresh Tasmanian smoked salmon 1 cup (2S0ml!9fl ezl dry white wine SOml (2fl ozl 01 cream Parmesan cheese salt pepper

62 cooking with aristos

Method Place pasta in a large pot 01 boiling saited water With olive all (ThiS Will ensure the pasta does nOI stick 10 the pol) Cook for aboul 10 minutes, stirring regularly, or unlll the pasta IS al dente. Do not overcook the pasta . Drain and set aSide In a saucepan, saute spnng onions, capers and snow peas In butter and olive oil Add smoked salmon, white wtne and cream and Simmer for S minutes. Add cooked pasta, and Parmesan and season With salt and pepper to taste Combtne well and serve. Serves 4 Aris tos' lip: You can also add a spoonful 01 black or red caviar to this recipe.

Ossa bucca

0550

bucco

Ingredients

Met h od

2 veal shanks, cut into 2cm rYo in) slices

Dust the shank pieces in lIour, shaking off the excess Cover the bottom of frying pan with 011 When 011 1$ hot, fry shanks until brown on both Sides. Transfer the meat to another saucepan and sel aSide.

self raising flour, for dusting splash of olive oil 1 onion, sliced 1 carrot, sliced 1 garlic clove, crushed 2 bay leaves

2 sprigs parsley, chopped

lemon zest, grated. to taste 1 cup (250m1/9f l oz) wa ter

Jlablespoons tomato paste , cup (250m 119fl oz) red wine

In the same fryIng pan used to brown the shanks, sautE! the onion, carrOl and garhc TIp 1\ 3111nl0 the saucepan with the veal and add the bay leaves. parsley, lemon zest, water, tomato paste and red wine. IA spoonful of IInned tomato soup may be added at thiS stage to lend sweetness If deSired) Season wi th salt and pepper Simmer lor abou t 1 hour. Serve w ith fettll c lne or mashed po tato Se rv es 4

salt pepper

butter bean pasta Ingredients 500g ! lib) spaghetti No 7 1 brown onion, chopped 1 garlic clove, chopped loog ! 3 ~oz) bacon, chopped 4 tablespoons olive oil 1 x 375ml (130z) tinned butter beans small bunch parsley, finely chopped :-; cup !125mI/4)A,fI oz) chicken stock 2 tablespoons red wine vinegar Parmesan cheese, grated

Method In a large saucepan, cook spagheu, In boiling salted water until al dente. Dra,n and sel aSide Saute onion. garlic and bacon ,n 011 for a few minutes Add beans. parsley, chicken stOCK and red wine vinegar Simmer for 5 minutes and add the freshly cooked pasta Serve With Parmesan cheese Serves 4-6

papou's garlic rump 'Papou' is the Greek word for grandfather. My papou was a great cook and taught me a lot about being prepared in the kitchen and not rushing. When he cooked, the kitchen was spotless and all his ingredients were placed in regimented style. He was so preCise that everyone could tell who had sliced the meat Just by looking at the tray. All the slices were exactly the same thickness. This was one of his favourite recipes. Ingredients 4 x 300g ( 10~ozl rump steak fillets salt pepper 4 garlic cloves, sliced in half lengthways 1 cup (2SOmV9fl oz) dry red wine sprinkle of oregano splash of extra-virgin olive o il

Met hod Season the rump slices w,th salt and pepper and place them on a medIum-Size baking tray Sprrnkle the garhc and oregano over the top and add the wine and a splash of olive 011 Refrrgerate for 1 hour and turn the meat over to ensure the flavours go rrght through the meat Refrrgerate for another hour. USing a barbecue or non-stick frYing pan, cook the meal. The longer you leave the meat In the marrnade, the less time you Will need to cook It as th e w ine cures the meat Serve With mash patato or white plaffl nce (recipe page 32) Serves 4

mains 65

•

pizza Ingredients

Method

Do u gh

To make the dough. dissolve yeast In hall a cup of luke-warm water. Place flour on a clean working bench and make a well Tip dissolved yeast InlO centre of well and start to knead Gradually add the water until the mll(ture becomes a nice firm

, tabl espoon dry yeast cup (125mV4 Y,i fl oz) warm water 500g (lIb) plain flour ~

Y.i tablespoon salt water, as needed

To pping 150ml(SJI,fl oz) tomato Proven'Vale

(recipe page' 17) , cup mozzarella, grated , cup cheddar, grated 100g (3 Y1oz) leg ham, sliced

100g (3iloz) Hungarian salami, thinly sliced 60g (2oz) capsicum, roasted }'. cup kalamata olives

60g (2oz) leta cheese, crumbled

dough. Knead for 10 minutes and place In a bowl covered With a damp tea towel, Set aSide In a warm place unlll Ihe mixture doubles In size Once Ihe dough has risen, take enough dough to roll out and cover a pizza pan. Use a roiling Pin if a thin crus t IS deSired or your hands if yo u prefer a thick crust Grease pizza pan With o li ve a ll and sprinkle With f lour, then place the base In th e pan. Prehea t oven to I BOge (350°F). To top the pizza, spread tomalO Proven<;ale over the base uSing the bottom o f a spoon In a separate bowl, combine mozzarella and cheddar cheese and mix well. Lightly cover the p izza base Wi th ha lf the cheese. Spnnkle Ihe ham, salami, capsicum and olIVes on the base so they are evenly dlstnbuted. MIX the feta with Ihe remaining cheese and sprinkle over the pizza base Bake for about 1 hour or untl the clough IS cooked and Ihe top IS golden brown. Serves 4-6

chicken casserole with penne pasta Ingredients 2 onions, finely chopped 1 garlic clove, c rushecl 1 tablespoon bu tt er 1 tablespoon olive oil 8-10 chicken drumsticks I x 4209 (150zl tin whole tomatoes 2 tablespoons tomato paste 1 teaspoon basil leaves, dried % cup (125mI/4}$fl oz) white wine }$ cup (125m V4 }$fl Ol) water }$ teaspo on cinnamon

Method Preheat oven to 180"e 1350"Fl

2 bay leaves salt pepper 500g (lib) penne pasta Parmesan cheese, grated

Serves 4

66 cooking with aristes

In a saucepan, saute onion and garli C In butter and o il and cook until tran sparen t Acid chicken drumst icks and brown Add tomatoes, toma to pas te, baSil, Wine, water, Cinnamon, bay leaves and salt and pepper to taste, Simmer for 30 minutes. Remove saucepan from stove al1d pour Ihe chicken and sauce Into casserole or baking dish. Add the pasta and stir through. Place In oven and bake for 15-20 minutes or until pasta IS cooked Remove from oven and spnnkle With salt, pepper and Parmesan cheese.

risotto aristos' style Ingredients

Method

1509 ( 5 ~z) bacon or prosciutlo, finely

Place a heavy-based medium-size tarracone casserole dish over medium heal and heal the OIl. Add the bacon and saute In 011 for 10 minutes or until CriSP Remove trom the dish and set aSide

chopped into cubes GOml (2f1 oz) extra-virgin olive oil 1 large fed onion, peeled and coarsely chopped

2i1 cups (625mll1 pint) tomato Provencale (r ecipe page 117) 2 cups arborio rice

3 cups (750mlf1 ~ pint s) chicken

stock, fresh or made from stock cubes salt

pepper 6 tablespoons Pecorino or Romano cheese, grated

USing the same 011, saute the onion for about 5 minutes or until translucent. Add the tomato Provencale and simmer for 15 minutes, stirring occaSionally Wi th a wooden spoon Remove half the toma to sauce and reserve In a bowl Add the ri ce to the casserole dish and stir very well for about 4 minutes Add half a cup of th e hot stock 1125m1/4~f l oz) at a tim e , constant ly m ixing With a wooden spoon. Do not add m o re until ongina l stock has been comple te ly absorbed by the ri ce. Just before adding th e last ha lf c up of stock, add th e reserved tomato sauce. When the rice has absorbed all the liqUid, season With sa lt and pepper to taste. At thiS stage, the rice shou ld be cooked but still relam a 'bite Add the bacon, mix well, and transfer to a large warm serving dish. Serve immediately with the Pacormo ()( Romano cheese spflnkled over the top, or stirred through the flce If deSired Serves 4

sweet and sour pork Ingredients 6 pork chops flour, for dusting )I, teaspoon mustard powder salt peppar 1 tablespoon butter, ex tra I onian, chopped 1 green capsicum, chopped 1 tin pineapple pieces Yo cup brown sugar )t,cup (35mV1 Y>fl oz) vinegar 1 cup (250ml/9oz) tomato sauce 1 teaspoon black sauce

Method Remove excess fat from chops In a bowl, combine flour, mustard powder, salt and pepper Lightly dust the chops In thiS mixture Heat the butter In a saucepan and fry the chops until brown. Place the chops 111 casserole d ish Preheat oven to 180"C (350'F). In a saucepan, cook the o nion and capsicum In butter for a few minu tes . St ir in th e pmeapple, sugar, v inegar, toma to sauce and black sauce. Heat and mi x well. Pour mixture over the chops In the cassero le dish and bake for 1 hour Serve With nee Serves 4

mains 69

roast leg of lamb Lamb is a staple of traditional Greek cooking, and most Greeks pride themselves on being able to cook a wonderfu l roast lamb. I'm no exception! Ingredients

Method

1 small leg of lamb, approximately l ~kg (3Ib) 3 garlic cloves

Preheat oven to 200"C (400°F)

Yo cup dried oregano salt pepper 250ml (9fl 02) olive oil 250m I (9f! 0%) water

CuI approximately five small InCisions Into the leg of lamb. , salt and pepper. Mix In a bowl, mix together garlic, well and fill the Incisions With the mixture, Drizzle half the olive oil over the lamb and rub In Ihe remainder of Ihe garlic mixture over the outside o f Iha meal. Place the lamb in a baking dish and add Ihe water and th e remain ing o iL Roasl for about 1 hour or until cooked.

Serves 4-6 Aristos' Tip: Place cloves of garlic in a bowl of hot water for 15 minutes to allow easy removal of the skin. Ask your butcher 10 remove the bone from Ihe lamb to make carving easy.

seafood gnocchi Ingredients

Method

11 (1].1, p ints) milk , cup semolina , teaspoon nutmeg salt pepper 2009 (7oz) prawn meat. minced 2 egg yolks 60g (20z) Parmesan cheese, grated 2 tablespoons parsley, chopped

In a saucepan, bring Ihe milk 10 Ihe boll Sprinkle In the semolina, mixing well with a whisk to aVOid lumps Add nutmeg and season with salt and pepper 10 taste Cook gemly for 6-8 minutes, stirring conlln uously. Add the prawn meat, egg yolks, Parmesan and parsley and mix we ll Place mixture Into a p iPing bag wi th a fla \ nozzle and squeeze out 4cm (1 /'In)lon9 pieces Allow \0 cool Cook gnocchl In plenty of salted boiling water for 5 minutes and drain Serve with a cream or tomato based sauce Seafood gnocchl is also great with fresh basil and home-made tomato sauce (recipe page 124 1 Serves 4-6

veal scallopine marsala Ingredients 500g (lib) veal,(or baby beef) cut into 12 thin pieces flour, for dusting salt pepper 1 tablespoon butter 3 tablespoons o live o il I garlic clove, chopped 180ml (6fl ozl marsala

Method Season veal Wi th sail and pepper and dust With fl our. Melt bulter and 011 In large frying pan. When hal, add garliC and veal pieces and cook unlll brown. Remove and discard garliC when 111urns brown When meat has browned, pour In marsala and cook over high heat for about a mlr"lule or un\11 the sauce thickens Serve With mashed potaloes or garliC spaghettJ .reclpe page 481 Serves 6 Aristos' TIp: As the scallopine will not easily fit into one pan, split them into 3 batches and fry separately, using a third of the marsala each time_ Keep the cooked pieces warm in a low oven until all are done. If you don't like marsala, use white w ine to make a delicious scallopine bianco.

lamb souvlaki Ingredients 600g (1Y. tb) diced lamb or 6 lamb fillets, diced sprinkle o f dry oregano 1 leaspoon sweel paprika 2 garlic cloves, roughly chopped sprinkle of cinnamon sprinkle of nulmeg 1 sprig fresh rosemary sail pepper splash of olive oil 8 medium-size pila breads loS iceberg lettuce, shredded 3 lomaloes, sliced 1 white onion, finely sliced

72 cooking with aristos

Method In a large ml)(lr"Ig bowl. combine the lamb. oregano, paprika, garhc, Clr"lnamon. nutmeg and rosemary and season With salt and pepper to taste. Add olive all and coat well. Re frigerate for at least 24 hours 10 marina te. Soak 8 bamboo Slicks Ir"I cold water for 30 minutes and slide the lamb p,aces onto the sticks lust before cookmg Don't pack the lamb pieces too tightly together as this Will cause the meal to cook unevenly Heat the barbecue and cook lamb for about 5 mmutes on each Side or until the meat In cooked through Hea t the plla bread on the barbecue To serve, place th e bread on a large piece of grease-proo f paper or alumlr"llum fall . Remove th e lamb pieces from the bamboo stocks and place on the bread Place shredded lettuce. tomato and onion on top of the meat USing the paper or fall. roll the bread up Thls!s a great odea for barbecues as everyone can mak.e their ov-ml Serves 4

spicy lamb curry Ingredients lkg {2!b) lamb or mutton 2 onions, finely chopped 2 tablespoons oil

, bay leaf , teaspoon cinnamon. ground 1 teaspoon coriander, ground , teaspoon cumin, ground 2 garlic cloves, crushed 4 t!tflspopns curry powder pepper

2

I

flour,

Method Trim fat from lamb. Cut lamb into bite-size pieces. In a saucepan, saute onions in oil until transparent and add the bay leaf, cinnamon, corian der, cumin, garlic and curry powder and combine well. Mix in the flour and simmer for a few minutes, stirring continuously. Add meat

and brown lightly. Add the tomatoes, fruit chutney, meat stock, sugar and dried apricots and mix well. Season with salt and pepper to tasle. Transfer the curry to a 1811Je casserole dish and COVj9:r.

Bake in a 150°C !SOO°F) oven ,for 1 ~ hOuri! or simmer on " top of the stovefor'" hour.: f . S~lVe t ste:amad

I' ' .

..r

rlc~ and corlan;der. 8n~ rn~\' I!

fH

tl

summer vegetable frittata Ingredients

Method

2509 (902) spaghelli 2009 170l) zucchini, sliced 150g ( 5 ~oz) mushrooms, sliced

In a saucepan. cook the spaghetti In boiling sailed water until 31 dente. Drain and set aSide. Preheat oven lo180 C (350°F).

2009 (Joz) leek, fine ly sliced 2009 (7oz) broccoli florets B eggs, lightly beaten 1 tablespoon mint 1009 (3Y!oz) peas, fr ozen

30g (1oz) butter

30g (loz) Romano cheese, grated

Q

In a saucepan, steam or boll the vegetables In lightly salted water until lender but s\11I "rm. Drain and ml~ the vegetables With the eggs, mint cheese and season With sail and pepper to taste, Lightly grease a pie dish and place spaghetti In It evenly, Pour the vegetable and egg mixture over the top \0 cover the spaghetti Bake for 20 minutes, Serves 4-6

sail pepper

pasta with gravy beef sauce Ingredients 2 tablespoons butter or olive oil 1 large onion, chopped 1 garlic clove, crushed lkg (2Ib) gravy beef, cu t in chunks 3 tablespoons tinned tomato soup 1 x 420g (140z) tin whole peeled tomatoes 2 bay leaves 1 ~ teaspoons dried basil leaves 1 teaspoon dried oregano sprinkle of cinnamon 1 packet No. 13 Baveue sp aghetti Parmesan ch eese, grated

pink snapper Ingredients

4 x 300g

(10~ozl

boneless pink

snapper fiUets

2 tablespoons olive oil salt pepper ~ cup \ 125mV4Afl oz)dry white wine 2 cups (500mV17%fl oz) Janice's cacciatore sauce (recipe page 117)

Method In a heavy-based saucepan, heat butter or 011 and saute onion and garliC. Add the gravy beef and brown Add tl1e tomato soup. tomatoes, bay leaves. bas,I, oregano and c,nnamon and mix well. Simmer for about 1 hours or unt,l beef IS cooked In a large pot. cook the pasta In bo,lIng salted water until al denle Dra,n and place in a warm dish and cover With sauce Serve With lots of Parmesan cheese Serves 4

a la victor Method Preheat oven to laO e e 1350~FI. Place the fish 1,llets in a medium-Size baklOg dish and dnzzle the oil over the fillets, Season to taste With salt and pepper Cover the fish IllIets With white wine and the cacciatore sauce Cook In the oven lor about 40 minutes or until the f,sh IS cooked through, Transfer fish to a warm plate and set aSide. Place the sauce In a small saucepan and reduce Pour the sauce over the fish tillets and serve With lacket potatoes and a green salad Serves 4

mains 77

veal caprici Ingredients 'kg (2Ib) ve al, thickly s liced 2 tablespo ons butter 2 tablespoons olive oil 3 slices bacon, chopped

Y. cup (185ml/BY1fl az) chicken stock y. cup {1S5mI/S Y.,f l oz} dry white wine sour cream 1 tablespoon capers, chopped flour, for dusting salt

pepper

Method Cut mea t Into bile-size pieces and dust In f lour seasoned w ith sa lt and pepper. In a saucepa n, sau te In butler and 011 until golden brown In a separate pan, sau te bacon and brown. Add to th e veal and then add the chicken slOck and w ine. Cover th e saucepan and cook gently for 20-25 minutes. Ad d sour cream and cape rs, m ixing well. Return 10 low hea t for 5 minutes or until cooked 1 cup of sliced m ushrooms may be added al the same time as the wine if deSired Serve w ith jacket potatoes and f resh, crusty bread Serves 6

mum's pan fried jewfish with lemon My dad is a great cook but even he admits t hat no-one can cook fish like mum I The first thing I learnt from mum is tha t you always use self raising flour when cooki ng seafood as any other flour can cause your fish to go gluggy. Ingredients 4 x 250g (90z) Western Aust ralian jewfish fi llets salt splash of oil sel f raising flour, for dusting juice of 2 lemons

78

cooking with aristQs

Method Sprink le th e fi sh fillet s Wi th salt and refri gerate until ready to use In an electri c fry ing pan. heat th e 011. Lightl y dust the fish with fl our and gently place In the pan to cook. Cook the fill ets for about 3-4 minutes each Side or until fish is cooked . To ch eck if th e fis h IS cooked. pri ck the thi ckest part of th e fi sh With a fork and check tha t the flesh IS opaque Dri zzle t he lemon jU ice ove r the fi sh fill ets In the pa n and serve Immediately With Iceberg and fenne l salad (recipe page 109) or th e boys tomato salad (reCipe page 1001 Serves 4

Veel capfiCI

pan fried calamari Ingredients 600g 11 Y.lb) squid, cleaned and sliced 2cm {Y
Method Dust calaman In flour, shaking off any excess Cover the bottom of non-stick. pan wi th olive 011 and allow to heal until 011 starts to smoke. Gently place calamari Into frying pan, being careful not 10 splash the hOt oil. Cook for 6-12 minutes, (liming frequently, or until golden brown and CriSPY Once cooked, drain excess oil from pan and squeeze the lemon JUice over squid Sprinkle With sal\. Serve Immediately Serves 4 Aristes' Tip: The calamari is much easier to cook using an electric frying pan. I don't recommend using white squid lubes, which can be tough and tasteless.

glazed pork loin in aunty val's marinade Aunty Val is the laSlle I cook In Ihe family. The only proble 1 I that sr'"Ie md line e C 11

~

live in Honolulu so we don't get to eat her tasty treats very uflen Ingredients 12 sage leaves salt pepper splash of olive oil, extra for frying 6 small shallots 16 dried apricots, roughly chopped 2 tablespoons brown sugar 2 tablespoons soy sauce Yl cup (125mV4¥; fl oz) apple cider ~ cup (125mI!4 ~ fl ozl water 1 whole pork loin strip, small amount of fat removed

Method In a mortar and pessel, gnnd together the sage, sail. pepper and a splash of all until well combined. If you don 't have a m ortal and pessel, use a small bowl and Ihe back of a large spoon as Ihe sage leaves need \0 be brUised to release their arom atiC l lavours Heat Ihe all In a medium·slze sauC€pan and add Ihe shallots. Saute for about 3 mInutes or until golden brown . Add th e sage mixture, apricots, sugar, soy sauce, cider and water and bnng to Ihe boll. Reduce heat and simmer lor about 25 minutes or until the glaze IS Ihlck and glossy Allow to cool. Rub half the glaze onto til e pork lOin and refrigerate for about 4 hours to allow the flavours to Infuse Ihe meal Preheat the oven to 200°C (4OQ°F) and remove the pork loin from the refri gerator Allow to stand at room temperature for 30 m inutes. Cook the meat for about 1 hour or unlil the meal is cooked through Serve the pork lOin wi th roasted po ta toes and th e remainder of the glaze. Serves 4 Aristos' TIp: You can also use pork chops instead of a pork loin in this recipe. Instead of roasting them just cook them on th e barbecue.

mains 81

roast baby goat Ingredients 1 )( 3k9 (6Ib) side baby goat 2 garlic cloves, crushed 30g (l oz) oregan o 100ml ( 3 ~fl oz) olive oil

salt pepper

2009 (7oz) butter, melled 2 , 3 3

brown onions, roughly chopped cup (250ml/9fl oz) water large ripe tomatoes, finely chopped large potatoes or 10 baby potatoes cui into halves

Method Ask your butcher to CUI the goat side Into Ihld: pieces. leaving out the belly and rib cage. Preheat oven to 180°C (350°F) In a bowl, ffill( garhc. oregano, olive oil and salt and pepper \0 taste Combine well and rub over the meal. Place the bUller and Onion on the bottom of a baking dish Place meal on lOp and cover the bottom of dish wi th water Put two-thirds of the chopped tomatoes over Ihe top cllhe meat and place in oven \0 cook for about 1'h hours Add the potatoes and th e remaining tom ato and return to the oven for another 40 min utes or until the meat and potatoes are cooked , Serves 4

lamb chops - george's way My dad George loves simple food, and he loves to use good-quality ingredients, which is where my cooking style comes from. So when you are preparing food, always use the best ingredients avai lable. As my Dad says, "there's no substitute for quality,· tngredients '2 lamb loin chops salt pepper sprinkle oregano splash of olive o il juice of 2 lemons

82 cooking with aristos

M ethod Season the lamb with salt and pepper to taste Sprinkle with oregano and a splash of olive 011. USing a gnll, frying pan or barbecue hotplate, cook the lamb over high heat for about 4 minutes on each side or until cooked to your liking Remove the lamb from heat and drizzle the lemon IUlce over the chops Serve w ith boiled spinach and runner beans dressed in olive 011 and lemon. Serves 4

ve

a

es

When It comes to cooking fresh ~eget8bles, the less YOll do the bener

There's always something new, something you hadn't thought was in season or some surprise. It's also one of the most important places for a chef because the choices you make there can mean the difference between a great meal and an average meal. Make sure you take a close look at what you're buying and pick good-looking, fresh food. When cooking vegetables, it's really a case of the less you do the better. All vegetables have their own unique flavours and it's really just boredom that makes people

..

try different dishes when really .

If chefs get sick of cooking something the same way, they can sometimes be tempted to suddenly try 86 cookmg with aristos

something new, like adding roasted hazelnuts to the beans. But really, why bother? Just boil them or steam them -

make sure you don't overcook them -

and then

drizzle over olive oil and a little lemon juice. It's one of the easiest ways to prepare vegetables, but it's still the best. They'll taste fantastic .

mmdIntl! Adish like cauliflower cheese is a great example. Most people love cauliflower cheese, but if you've got the boss coming over for dinner it's probably the last thing you 'd think of cooking . And that's a mistake, because if you cook it properly, it's bloody good!

aristos' vegetables I normally IJrepare most vegies wilh olive oil and lemon juice. This method was passed down to me We would boil or steam our vegetables and simply dress them with a little t'llive oil and lemon juice. Almost all vegetables, with one or two exceptions, can be served like Ihis . Try your vegies this way and you may just be impressed with the laste! Asparagu s Hold each asparagus spear al either end and bend until It snaps; discard woody part. Cook In boiling water for 2 minutes, Drain and drizzle with olive 011 and lemon JU ice

Cauliflower, minted peas and onion Place cauliflower and thinly sliced onion In a pan of boiling water until cauliflower IS Just cooked Remove cauliflower from pot. Lea ... e onion In water Bnd add peas and a spng of mint cook until peas are lender Dram , add to cauli flower, and serve with olive oil and lemon JUice

Spinach

Stringless beans Cook in boiling water or steam until tender Dram al1d serve w ith olive oil and lemon JUice

Wash thoroughly under COld water Bring a pan of water to 1M boil and add spinach Cook for approximately 3 minutes Do nOI overcook as spinach should Slay a httle crunchy_ Drain and dnzzle with olive 011 and lemon IUlce

Broccoli and cau liflower Steam or boil untiliusl tender. Drain well. Splash with olive oil and lemon JUice.

bachelor's roast vegetables Ingredients any vegetables you h a ...e in the fridge - and I mean any vegetables! water olive oil sail pepper dried oregano

88 cooking with aristos

Method Preheat oven 10 200¢C (400°F) Chop up vegetables and spread out In a baking dish. Sprinkle With water and dflzzle With oll...e 011 Season With salt, pepper and oregano 10 taste. Bake for 20 minutes or until ...egetables are soft.

chinese greens Ingredi ents 1 bunch of bok choV or other Chinese greens

1 garlic clove, finely chopped 1 teaspoon fresh ginger, finely chopped

2 teaspoons sesame seeds

Method Steam bok choy In a bowl. combine garlic, ginger, sesame seeds and soy sauce Drizzle over bok choy

Serves 2 Aristes lip: As an optional extra you may like !O add som e finely sliced fresh chilli.

3 tablespoo n s soy sauc e

george's lathera (mixed vegies) Ingredients Ikg (2Ib) green beans, French or string 3 tablespoons olive oil 1 large onion, chopped 1x 4009 (14oz) tin whole peeled tomatoes 1 sprig of mint pinch of sugar salt pepper 2 pOlalOes, washed and Quartered 2 carrots, thickly sliced

Method W ash and tri m be ans and snap them Into halves. Se t aSide.

Heat olive oil in a large sa ucepan and sau te th e onion until transparent. Add tomatoes, mint and sugar and season Wi th salt and pepper to taste Simmer for 10 minutes and add the beans, potatoes and carrots Cover the saucepan and cook slowly for about 30 minutes or until the beans are tender Serves 4-6 Aristos Tip: Vegies cooked th is way can be served as an accompaniment to meal, chicken or fish dishes alike.

vegetables 91

•

•

•

•

Ing redients

Method

splash o f olive oil '2 baby potatoes, peeled and halved , large sprig of rosemary, leaves only 2 chicken stock cube s

Preheat oven to 200°C (400 C FI Cover the bonom of a non 5\1 I:; ftyr19 pan with 011 and heal Add potatoes and rosernary"ld saute unt,1 blown Crumble stock cubas Into water and S(I' until dissolved Transfer pota toes to a baking tlay and dOllls stock ovel the potatoes_ Bake for 25 mmutes or until cooked through and golden brown

, cup (250m119fl ozl warm water

Serves 4 Aris tos' Tip: Peeled potatoes should be placed in a bowl of water unt il ready to use to prevent them from discolouring.

92 cooking with arlstos

crumbed eggplant Ingredients I eggplant salt I egg, beaten 100ml (3 ~fl Ol) milk 60g (20z) Parmesan cheese, graled 200g (7oz) breadcrumbs 1 sma ll bunch of flat -leaf parsley, chopped flour, lor dusting vegetable oil

Method Cut eggplant into 2cm min) thick rings and spnnkle with salt Allow to stand for 15 minutes In a bowl. moe. egg and milk togethel In a separate bowl, mix cheese, breadcrumbs and parsley Remove any liquid from eggplant by palM g dry w ith some paper towel. Dust the eggplant in flour, dip In egg wash and then coat with breadcrumb mixture Coat the bonom of a frying pan with vegetable all and heal Gently fry eggplant until cooked Remove from pan and drain on paper lowel to remove excess all Serves 4

vegie fry Ingredients 2 eggplants salt, lor eggplants 2 medium zucchini flour, for dusting ~ cup ( 125mV4 ~ fl Ol) olive oil 3 tomatoes, thickly sliced salt pepper

94 cooking with aristos

Method Wash eggplants and shce lengthwise about tcm ('(,In) thick, Spnnkle w ith sa lt and allow to stand for 20 minutes, then pat dry_ Wash lUcchlnl, CUI In half and slice each hall lengthwise, Lightly dust eggplant and lUcchlnl In flour Heal some oil In electriC Irylng pan al 180°C (350°F) and fry vegles until lightly browned on both Sides, Remove from pan and drain on paper towel. Arrange on planer and top w ith sliced tomatoes Sprinkle With salt and pepper to tas te Serve Wi th barbecued meat You can also substitute the tomato lor capSicum and gnllthe vegetables on top of the barbecue as a vanallOn. Serves 4-6

•

I was never much of a salad eater

until I started getting older and my partner raised the idea of including a few fresh veggies in my diet. Although there are a lot of different salads out there, from Caesar to Rocket and everything in between, I prefer them plain and simple. For me, the best salads consist of a few fresh elements, with a little dressing drizzled over at the last minute to keep things crunchy. I reckon that's the way to go, and I'm not alone. At my restaurant there's one group of guys who come in all the time.

They're all about 50

to 55 years old; they've been around and they know what they like. They come in as a group and stay for a 98 cooking with aristos

Many of our customers like their salads plain and simple - so do I.

few hours, trying whatever I recommend or choosing something from the menu. But there's one thing they like to have made in a very specific way: the salad. "Mate," they say, "we just want a plain salad." "Lettuce with sliced tomato and onion and some brown vinegar on the side." They won't even let me jazz it up with a different kind of lettuce!

they

tell me, and they mean plain, old-fashioned iceberg lettuce. No cos, no butter lettuce, just "real" lettuce .

•

.

,

the boys' tomato and onion salad The "boys" are a group of great guys that dine in my restaurant on a regular basis. They are all between 50 and 60 years old, and they always ask for this salad as it reminds them of when they were young. Ingredients 3 npe Roma tomatoes. cut into thick slices 1 while onion. finely sliced pepper dri zz le of 01 ive oil splash of brown malt vinegar 12 pieces semi-matured cheddar cheese, thinly sliced

Method Place a javer of tomatoes In a serving disll and layer tile OniOn slices on top. You ca n use one layer of lO matO and onion fo r this dish or several alternate laye rs depending on the size 01 your dish. Sprin kle the top w ith salt and pepper 10 taste and dmzle olive or! ..4 dd a splash of v negar. Use a pota to peeler to sh,l'"e of'l 12 pieces of chee se and place l l1 e ~ e 0 11 top o f the sala d. Serves 4

lima bean salad Tinned lima beans are availab le from all good delis. You could also use most other kinds of tinned beans for this salad . Ingredients 1 x 3759 (130z1 tin lima beans, drained 4 whole spr in g onions, finely chopped 2 tomatoes, diced 3 sp rigs of parsley, finely chopped dri zz le of olive oil splash of brown malt vinegar salt pepper

Method In a salad bowl. combine bean s. spring onions. tomatoes an d parsley anel season With salt <mel pepper to tas te. Dress the ala d w ith a small drIZzle of olJVe 011 alld sp lash

of vinegar. Serves 4 Aristos' Tip: After dressi ng a salad I always run my hand under the cold water tap and flick the salad with the water to break down the acidity of the vrnegar in the salad. Th is is something my mother taught me.

100 cooking with aristos

pepperoni salad with avocado dressing Ingredients Salad 1 cos lettuce

150g

I S~oz l

snow peas

I yellow capsicum, sliced 1 green capsicum, sliced 3009 110:h02) bean sproulS

6()g (Zozt pepperoni salami, thinly sliced

Method Tear lettuce Into pIeces and place In salad bowl Add the ,>now peas, capSI :um, bean sprouts, salami Bnd croutons and lOSs together wei To make the dreSSIng, place the avocado. cream cheese, French dreSSIng, lemon IUlce and olIVe 001 In a blendor and mil.. until smoo th Drizzle dreSSing over salad mix before serving Serves 4

12 croutons Dressing 1 small avocado 1259 W/'02) cream cheese JoI cup 1125ml/4 X'1 oz) French dressmg 2 tablespoons lemon Juice 2 tablespoons olive oil

caesar salad Ingredients

Method

So'' '

saute the bacon u't, Cf ~IJV R~rno ... e from heat and set aSIde Place cos leaves In a salad bowl Add the solt bollelJ egg, baCon, arx:hovles, Parmesan and croutons To make dressu'lg, place the egg yolks, seeded mustard, Oilon mustard, vInegar, garlic, Worces tershn9 sauce, dl1ChO'-y fillets and Parmesan cheese In a blender and nll X w ell GraduCilly stir ,n lhe oil until a thiCk. dresslflg fOlms Dllule 0.-61 salad Ingredients JUSt before seNlng Toss w oll Serves 4

I rasher bacon, sliced 1 baby cos lettuce, washed and drained well

I egg, soft boiled and cut into six

109 (Yi oz) anchovies JOg (loz) parmesan cheese, grated

12 croutons Oressing 4 egg yolks llablespoon seeded mustard

In a frYIng 001

118blespoon Oiion mustard l00mI 13Y.fI ozl fed wine vinegar 2 garlic cloves, crushed l00ml (3M I oz ) Worcestershlre sauce 4 anchovy fillets 60g (20z) Parmesan cheese, grated WOrnl f17 Y. fI oz l extra-virgin olive oil

salads 103

thai noodle salad Ingredients Salad 500g (l ib) rice vermicelli noodles 2 cups ca rrots, julie nn ed Dressing 1 green ch ill i, finely chopped 3 ta blespo ons sw eet cll il li sau ce Yz cup mi nt, fin ely cho ppe d 71 cup basil , finely choppe d y, cup co ria nder, finely ch opped juice of 2 lim es % cup ( 6 ~ f l oz) ol ive oil YJ cup (2fl oz) Thai fish sauce 2 tablespo ons ABC sw eet soy (available from Asian supermarkets )

Method Cook noodle _ in a saucepan of boiling salted water until al dente. Rinse and drain. Put into serving dish W lti) the ca rrots. To make the dressing, in a bowl combine the cl,illi, chilli sauce, mint, basil, coriander, lime Juice, oJive oil, fisl, sauce and sweet soy and mix well. Pour mixture over noodles and carrots. Toss well to coat. Serves 4

dad's greek potato salad Ingredients 2 potatoes, boiled 1 white onion. f inely chopped YI cup kalama!a olives. pitted drizzle 01 extra-virgin olive oil splash of balsamic vinegar 2 eggs, boiled and Quartered

Method Dice the pOTatoes ,nl0 2cm (I!. ln l cubes. In a salad bowl, combine the potatoes. on,ol1 and oli ves and toss well With the olove 01 and vinegar Arrange egg quan e.s on lOp of salad. Drizzle With a I,tlle more olive 011 and season With sall8fld pepper to taste, Serves 4

rocket salad Ingredients

Method

1 bunch of rocket, washed and drained well 2 Rome tomatoes, sliced drizzle of olive oil splash of balsamic vinegar 1009 (3:t:ioz) slivered almonds

Teal rocket ,nto pieces and Piace In a salad bo wl With lom3toes To make the dreSSing, place the 011 and w 1egar ,n a bowl

and whisk to combine well. Dnzzle dreSSing over sCllad Place almonds In a hot fryi ng pan 10 brown. Stirring conllnuously so they do not burn Spfl nkle over top 01 salad IUS I before serving Serves
greek salad Anybody who tells you t hat a G reek salad has got iceberg lettuce in it doesn't know w h at t hey're talking about! Ingredients 1 tomato, roughly chopped 2 small Lebanese cucumbers, sliced 12 kalamata olives 1 small white onion, ro ughly chopped 1 small red or green capsicum, roughly chopped sprinkle of oregano salt pepper drizzle of olive oil splash of balsa mic vinegar 100g { 3 ~z l feta cheese, preferably Dodoni, diced

106 cooking with aristos

Method In a sa lad bowl, combine tomalo, cucumbers. olives. onlOO. capsicum and a sp"n'ie 01 oregano. Season With sa lt and pepper \0 tas te and tOSS well Drizzle Wit h olive 011 and a splash 01 balsamiC vinegar Spnnkle With water Spllnl 'e the leta cubes ovel the top Serves
ar·stos' salad Ingredients iceberg lettu ce, washed . drained and shredded 2 Roma tomatoes, sliced 5 sundried tomato pieces white on io n, sliced cucum ber. diced Dressing 6 anchovy fillets 12 capers sprinkle of Parmesan cheese, grated 1 garlic clove 70ml (2Y,fl 0 2) lemon juice teaspoon Oijon mustard 200ml (7fl oz) extra·virgin olive 011

Method Place lettuce, orna to. sundried tomalO, onion and cucu m blH in d sa lad bowl anclliliX weil . To make the dressing, place the anchovy fillet s, capers, cheese , garliC. lemon J\.Ilce and m\.ls tard In a blenrJer and combine we ll Slowly pour the oil infO ll,e Ililxture while ble nding unti l a hick dressing forms . Season wllh sa il r.,, ~ c! pepper to taste. Drizzle the dressing over tile salad IU ~ before serving . Serves 4

salt pepper

iceberg and fennel salad Ingredient s 1 large iceberg lettuce, washed , drai ned and torn into pieces 5 spring onions, finely chopped small bunc l, of fennel or dill, f inely choppe d driIZle of olive o i I juice of 1 lemon

Method In a bovvl. combrne he lettuce, sprrng onions and fennel or ddl Clnd toss w ell . DI'izzle Wilh olrve 011 and lemon JUice lUSt before serving. Serves 4

salads 109

Like a cold beer, a good sauce can turn the mundane Into memorable.

~"""""'~""""""""""""""'~......:..u the one thing youlll see slowly cooking away somewhere is

a sauce. It's the one pot you always go back to, check, give the contents a stir and maybe a taste, and then get

on with whatever you were doing. Chefs always have their own little variations on a sauce and there are all sorts of different names for them, but most are really based on just five "Mother Sauces", ~~'

and can make a world of

difference to a meal. The five basic sauces are: demiglaze, tomato Provenc;ale, bechamel, veloute and hollandaise. While some, like the demiglaze, might take hours to prepare, others can be pulled together in less than ten minutes. Either way, a 112 cooklng with aristos

good sauce will bring any meal to life. Think back to the last time you enjoyed a dish with a wonderful rich sauce: • ' . • or whatever piece of food you had left on the plate. It was a sign that someone in the kitchen had done their job well. The other easy way to give food a new twist is using butter. A simple garlic butter will take only a few minutes to prepare -

that's no time at all if you1re doing a

barbecue. While everything is cooking on the hotplate, just take a step back and quickly make up the butter. Then, when the barbecued meat is ready, top it off with a small pat of homemade garlic butter and taste the difference -

wo.;'~~:...-..

e

ercorn sauce Method In a sauce pan, nlelt the bu tt er, Add til e peppercorns, Worcestershrr e sauce, basil, beef SlOck, bran dy i3nd cream , S,mm er over low heat until yo u have 8 ! 1-, w, sa uce con srS tenc',i, If th e sauce splits add a little cream alld mix well, Makes 250ml

Ingredients

30g (1 o ~ 1 butler 1 tablespo o n black or g reen pepp ercorns 50ml (2fl ozl W orcestersh I re sauce 1 teaspoon ba si I, chopped 1 teaspoon beef stocklci em igl(lZe 1recip e page 124) 60ml (211 oz) b ran d y 100ml (3 )1; 11 07. ) cream

echamel sauce Ingredients 60g 12011 butter 60g (2oz) flour 1 sma ll on ion, peeled and studded with cloves 500mi 19f1 oz} milk

Method In a saucepan, prepare th e roux by m Itrng th butter and addrng l lle flour Cook tor 3 m inutes an d ! ave to coo!, 0 herwlse n·le sauce Will become lumpy In ;:; separa te saucepan , place the onion 111 the rlk and heal gently Do not aliow to boil. Rem ove onion and, over low heat. I)our th e mrl k into the r8U X B h\ll e at ri me , sti rrr ng con tinuously for 10 m in utes to prevent sauce stl 'King Strain throug h a si ev e to remove an y lumps and ci rlzz !e some melted bUl\e r on top of the sauce 10 SlOp a skin from i orrrll ng, If the sauce is too thick add a litt le more milk t achieve the ng ht conSistency. If til e sauce is 100 t In, make and add to thlCk ell, Makes 600ml

OJ

little more ro ux

Arlstos' Tip: This sauce has a number of uses incll)ding lasagna 1recipe page 62) and crepe filling. By adding a little Pa rmesan cheese, it becomes a delicious mornay sauce perfect for lopping grilled seafood.

aristos're Ingredients 60g (20z) butter 6 shallots, finely chopped 100g 13 1, oz) b utton mushrooms, finely ch oppe d 250ml 19f1 ozl dry red wine zest of 1 o range 250ml (9fl o z) b ee t stock/demiglaze I re c ip e pa ge 124) 1 sp rig o f fr esh rose m a ry salt pepper

114 cooki ng With aristos

•

•

Ine JUS Method

In a saucepan, mel t tile but lef and sau te the sha llots and mUSllrOOmS fo r about 3 mrnutes or I) nti1 soit , Add ihe Wine and oran ge zes t and Imm er untrl the liquid has reduced by one hlrd , Add the stock and rose mary simmer for 30 mi nute Pass thmugh sieve and . vvhile hol, Whisk rn the remaining butter, Seaso n w ith sa lt al1d pepper to tast e Serve wi th roas t lamb or beef. Makes 300ml

tomato provencale Method

Ingredients 2 x 4009 (140z) Iins whole peeled

In a sauce pQ Il , cook tomatoes. basi! . garli c. oregano and olive 011 o n mediulll hea t for 20 minutes. stin ing occasionall y. Season With sa lt and pepper to taste . Remove saucepan irom hea t and place tllraugll moulle 01 blender Malces 700ml

tom atoe s handfu l of basil, chopped 2 garliC cloves, crus hed lag (Y, oz) orega no splash of olive (lil sail pepper

Aristos' Tip: This sauce can be used ror any disll with a tomato base, such as sou ps a nd sa uces . It can a Iso be frozen for use at a I ater date.

janice's cacciatore sa ce III ( I It Ild

- sh<.> 1101~. to Ill' jf'( n t he Indt]f'. cI' I sep.11l t!

v'' I

It JI ill

Ingredien1s 2 medium finger eggplants 4 tablespoons olive oil

2 large brown onions, finely cho ppecl <\ garlic cloves, roughly c hopped

1 re d capsicum, diced 1 sma ll ZlIcchini. diced 10 small mushrooms, quartered 12 kalamala 01 ives, pitted 2 x 375g (130z) tins crushed tomatoes ~

I. f 1)111

l

lUI Ilt)lltj II I

Y 11~C,VI I 1'. 1111 Ily

cup fresh oregano

Y; cup fresh parsley y, cup fresh basil pinch of sugar salt pep per

Illrli r

II

I

J I> I

"U' ~ II

! IIIII

)lI

1\1j!f .11111 I

I 1\

I lin,

Method Cut tile eggpian ts I h<J1f lengtllways and sprinkle With salt

Rest for 5 m inutes (lnd p b ~ s and set aSide , In e large non"s\lck irVing pilil . heal the 01 1and saute he onion and garliC un .1 soh . Adcl tile eg91)la n and C
cocktail sauce Ingredients 30 0m~ (101,n ozl tomalo sauce lOami (3~fI oz) Worcestershire sa lice 90ml (311 oz) brandy

30ml (1/102) Tabasco 30ml (111 OL) lemon jLl ice

Method To m ake the sauce, combin e the tomato SclUc e, ~'Vorc es lerslwe SOlv ce. brOlnd y, Tabas co anel lernon jUice in a bowl and m ix welt. Add tile may nnalse alld mix \-\/81 1 Ll nl,r it is a nice tllick conSIS eney. Season Wltll salt and pepper to taste Makes 850ml

300m I (1 O'MI oz) mayonnaise sa lt peppe r

sauces 117

Clockwise trom lOP: red pepper sauce. mayonnaise. mushroom sauce. fresh tom ato and chilli salsa

118 cooking with aristos

coriander

mint chutney

Ingredients 3 bu nciles of coriand er 1 bunch o f m int 6-8 green chi lli es 6 garli c cloves 2 tablespoons lemon iuice 1 ta blespoon sugar 4cm (1 Y2i n) fresh ginger 2 tablespoons water salt

red

Method In a food processor, mix coria ncler, mint, ch illies, ga rbe, lemon iUlce, sugar an d ginger an d bl ell d to a paste Add w ater and se son w ltll sal t to aSI8 Serves 4 Aristos' Tip: Serve w ith pakoras, samosas, meiltballs, colc! chicken or a platter o f crud ites. This ch utne y will keep for up 10 6 monrhs if sealed in sterilised airtight conta in ers and stored in the fridge.

epper sauce

Ingredients 60g (20z) bUlter 1 onion, fine ly chopped 2 ce lery stalks, finely chopped 3 re d capsicum, finely chopped 1 sma ll green chi Iii finely chopped or y~ te aspoon hoI ch illi po wder 500g (lib) tomatoes, coarsly chopped 2 spri gs of thyme sa lt peppe r 1 sp ri g basil , finely ch opped, to serve

Method In a saucepan , melt but ter and sau e th e on ion, ce le ry, capsicum and chilli until t nde r, Add lomatoes, (hyme a l~d season with salt and pepper 0 ta ste. Simmer uncover d \.lnlll mixture thickens Sprinkle w ith basil and ser ve. Ma kes 500ml Aristos' Tip : This sauce is excellent with grilled steak, lamb chops or chi cken breasts,

fresh tomato and c illi sa ' sa Ingredients 4 tomatO es, peeled, seeded and finely chopped 1 red chilli, seeoed anci finely chopped 3 tablespoons coriander. chopped h onion, finely chopped 1 ga rli c clove, crushed 3 teaspoons olive oil 3 teaspo ons lemo n ju ice salt pepper

120 cooking with aristos

Method In a bo,;,,,I , com bine tomatoe s, chilli, COriander, onion, garlic, olive od and lemon Juice and mi x w ell Season wi,1 sai l Clnd pepper to taste. Use straightaway or slDre in the fridge Serves 4 Aristos ' Tip: Serve th is sillsa with lacos or as a topping on grilled fish , chicken or vegetables .

holla ndaise sa uc e

holla daise sauce Method To clarily t he butter, melt the butler In a saucepan and allow to separ ate. Pour oil mel ed butter and set aSllje , Discard \t1e m ilk ollds, In a sepa ra e saucepan, si mmer vin egar, 'vVa sr and peppercorns Into a pan , Simmer until red c d 10 o ne tillrd, Allovv to cool and, over a double bolier, ad d the egg yo lks , Illlhisk un til cream y and re n,ove irom heal, Drizz le in the clarified butter, a lillie at a tII~e , wh l king w ell. W hen al! butter is Incorporated and the m ix tur e i crea my, add the lemon Juice and seeson with salt and pepper to ta ste. Us e a req uired , Makes 300ml

Ingredients 300g (1 OY: ozl butter 75ml (2Y:fl 07.1 while vinegar 1 tablespoon waler 12 peppercorns 3 egg yolks juice of 1 lemon salt pepper

y

Aristos' Tip : If the sauce beg ins 10 curdle, place the pol over some ice and keep whisking , Remove from ice when curdling is corrected .

•

mayonnaise Ingredients 7 egg yolks 60ml (2ft oz) wl~ite vmegar 1 dessertspooll Dijon mustard 1 ctessertspoon seeded mustard 1 tablespoon lemon jLlice 11 I jIj, pints I good-quality vegetable oi I

Method W h sk toge ther egg yolks. vlneger, both m ustard s and lemon JUice Llslng an electri c mixer with a w hisk attaChm ent, o r bv hand, unlil w II c m bined, Very slowl)" add a little 0 11 at a time, w hisking con tin uously un til ali Ille 0 11 15 Incorporated and til e conslslency IS thick Season 10 ta ste Wi th sal t and pepper, If th e con sis ency IS lOO i'IICk, Ddd a littl e 110t wa te r to

salt pepper 60ml (2ft o2 111Ot water, optional

adJu s1. Ma ke s 11

m s room sauce Ingredients 80g {30zl butter 2 cups mushrooms, chopped 60m I (2ft 0 7. ) Worcestersh i re sallce 100ml (3'h fl Ol) cream sail pepper

Method M elt butter In pan and sau te tile musll rooms for 2 mlnuteo on hlgll hea t, Add Worceste r hi re sauce and cream and si m mer untlt sauce thickens. I' the sa uce spli ts, add a li ttle more cream and mix welt

Season With salt and pepper Ma kes 250m I Aristos' Tip: This sauce is great with barbecued meat or crumbed meat.

sauces 123

sundried capsicum and tom to salsa Ingredients 100g (3 :t; oz ) sunclried capsicum In olive oil, drained and chopped 250g (gOl) yellow teardrop tomatoes, quartered 3 tablespoons basil , chopped 2 teaspoons sundried caspicu In oil pepper

Method I" a bowl, com bine ca psicum , tomatoes . basil an d 0 11 and mix well. Season to ta s e With peppe r Serve on toasted bread slices as brusche tt a or with barbecued sausages, lamb c!' ops or chicke n. Serves 4-6 Ar istos' Tip : I like to toast some slices of bread and drizzle them wilh extra-virgin olive oil. I then grate aR oma tomato into a bowl, season to laste with sail and pepper and smear it over the bread .

beef stock/demiglaze Ingredients lkg 121b) beef bones 1kg (2Ib) veal bones 1kg 121b} chicken bones 500g (1Ib) stewing beef

2 carrots 2 onions 2 ce lery Slicks sprinkle of pepperco rns 101 (l6Y, pints) water

Method Place the bon es. stewing beef, carrots, ontons, celery SUCKS, peppe(C Orr1S and water in a lar e POl. Bring to th e boil Slo wly and kin he top thoroughl y. Si mmer gen tly for 7 to 8 hours . Str ai n, retul [) to the pot an d rapid boil unti l red uc d by a tll ird M akes 31 Aristos' Tip : This is a general-pu rpose brown stock which can be used on its own or as a base to wid en the repertOire of any kitchen, particularly to enha nce casseroles, pies and sauteed mushrooms .

mum's home-made tomato sauce 1 Clm a lJlY [ 'HI uf IOIIl If) "dilL, P p~, lally with d !.loud lolls TillS I lilt" Wrf I lJ uoo(1 In IAavp wI' Ingredients 21
124 cooking willl aristos

",11

plH:lld's P"" or IlOme i11il c iro ''; l lf~
Method Place all th e In gredie nt in a large sau cepan ana combine well 8(1 11 9 to the boil and reduce hea t Check 0 ten nd sttr occasiona lly. Simmer lor 3 houl's Sterilise stera e jars by boiling them In w ater or pourin g bo iling w ater in 0 th em , SlrSII, rhe sau ce thro ugh a sieve and in to the ia rs im m ediatelY', w hile both the sauce and [he lars are still Ot. Fills 2-3 500mi jars

Sundried capsicum and tomato alsa

tartare sauce Ingredieots 150g (5Y:oz) gherkins, sliced 1009 (3 Yioz) capers 100g (3Yioz) onions, roughly chopped 20m I gherkin juice 25ml caper juice 60g (20z) parsley. chopped 60g (20z) tinned anchovy fillets. drained and chopped juice of Y, a lemon 700ml (1 Y.pint) mllyonnaise (recipe page 123)

Method Place the gherk ins . Cilpers . onions. gh erk in juice. caper jUice . parsley. anchovy and lemon juice in a ble nde r and mix horoughly. Add home-made or ready-made mayonna ise and com bine we ll Serve with crum bed fish or fried or grilled seafood . Makes 750ml

sweet chilli sauce Ingredients 750ml (1 /: pints) sweet chilli sauce 200ml (7(1 oz) rice wine vinegar 100g (3/'ioz) coriander. chopped 100g (3:;'oz) mint. chopped 100g (3)'>fl 02) water )o\ cup (125g/4 Y7 0l) sugar

Method In a bow l, m ix

svveel chi lli sa uce. vinegar, corian der. mi nt. w ater and su gar and com bin e w ell . This sauce mCl'y' be kept in a steril ised bo ttle In the refrigerator for up to j monl s. Tilis sa uce IS Idea l If/lth Jamaican fish ca kes {recipe pa ge 26\ or fish and chi ps . Ma ke 11

dianne sauce Ingredients 60g (20z) butter

Method M elt bu tter

1 teaspoon basil, finely chopped 100ml (3 1)fl oz) beef stock demiglaze

111 a saucepan and sau le onion w ithou colou ring. Add basil, 'vVorcest ershlre sauce, beef stock . crea m and brandy. Reduce until sauce thickens. Ii the sa uce spl its add a little m ore cream. Serve WI h steak or ba rbecued m eal. Makes 300ml

(recipe page 124) 100ml (3Y,fI 02) cream 60ml (202) brandy

Aristos' Tip: RedUCing not only thickens tile consislency of the sauce bUI it also creates a stronger flavour.

1 onion. diced 100ml 131',11 oz) Worcestershire sauce

anchovy butter Ingredients 250g (902) butter, softened 100g (3Y,oz) anchovy fillets, fi nely

chopped pepper

Method Place butler, an cllovles and a pinch of pepper ill a bowi and mIx w ell or place In a lood processor lor 3 Illin utes un til wel l combined. Mould Ihe bu tl er Int o a sausa ge shape and wrap II III plastiC w ra p, Refri gerate unt il ready to use Aristos' Tip: To serve, slice off a small piece of the butter and place inside some barbecued fish while it's still hot.

sauces 127

I mainly because you have t o measure so precise ly, usin g half a teaspoo n of t his, half an ounce of that, and I really prefer throwing in a bit of whatever takes my fancy as I go! You can't get aw ay w ith that in a dessert, so it was always the one cou rse t hat f rustrated me. Then out of the blue I was asked to be gu est chef at a dinner at a w inery in Western A ustralia. I had to create the entire menu, incl udin g dessert . As usual I couldnlt think of w hat to do so I called the chef who usually runs the wine ry kitchen and tol d her lid be honoured if she'd make desse rt; an yt hing sh e liked. After all, I w as entering her domain. Unfo rtunatel y for me, sh e sa id she w ouldn 't dream of interfering ... It was time fo r that re liable old SOS call: 130 cooking with aristos

Mum has rescued me in the kitchen on more than one occasion I

A coupl e of days later, a package arrived from mum with som e recipe suggestions. I happened to be out at a Chinese restaurant and was running through some of the ideas when an d the solution hit me. I made some spring rolls, stuffed them with feta, ricotta and apricots, then made a blackberry sauce to pour over the top, sprinkled with a bit of icing sugar. I was really making it up as I w ent and had no idea how it would turn out. But when it was ready I took a bite, and you know what?

baked banana slice Ingredients

Method

1 cup self raisi ng flour 1'2 cup sugar, extra 60g (2m) butter 1 egg, beaten Y3 cup m ilk 1 teaspoon lemon zest 1', teaspoon cinn amon butter. 1)1elted, for glazing 3 medium-size bananas . peeled and sliced

Pre heat ove n to 180°C (350° F) In a bow !, si ' fl our and combine 'Nlth sugar. Ru b III the bu S f wi th vour fin ge r ips and add the egg and lrl k. Su u trl well blended . Spread the mixture evenly into a greas d 28cm (11 In ) x , Scm (7111 ) la mi ngton tin. In a bowl, combine an extra tablespoon of sugar, lemon zest and cin namon In a bowl and sponkle over the mi xture In the tin . Arrange the bananas on top and brush wit h melted bu er Ba ke for 30-35 mi ns or un trl olden brown. To ser ve. cut I to squares and serve with wllipped crean1 or cus tard. Serves 10

banana and bourbon Ingredients 4 bananas, medi um-ripe 100g (3 1',02 ) butter

2 tablespoons brown sugar 90ml (311 02) Jack Daniels or Jim Bea m bourbon

Method Peel bananas and slice diagonal y. In a non-stick frying pan, m el! butter and sugar and stir until dissolved. Add bana nas and ligh Iy saute for about 2 minu te each side. Add bourbon. Serve w l1 h crea m Of ice cream Serves 4

aristos' apple strudel Ingredients

Method

50g (202.) bUlle r 6 large granny smith apples, peeled.

rehea oven to 180"C {350°F) In a medium saucepa n, I,ea t the bUller an d add the apples and sultanas . Saute ull\il apples begin to sorte n, Add the bra ndy and Jemove from heat. Add the sugar and cinnamo n immediately and mix well. Allow 10 cool Spoon half the mixture onto the righ t side of one pa try shee t and fold he left side over the mixture so the tw o edg s meet. Trim he pas try so tha I It 100 s like an even rec ta ngle. To sea l the strudel, press the pastry edges down With a tor ensu ring there are no gaps. Make another strudel with the remaining pa try sl,ss and mixture. Brush the egg yo lk over the two strudels and place th em III a baking tray. Bake strudels fo r abou t 20 min utes or lInnl golde brown Serve hOI wit h Ice crea m or fres hly w hipped cream. Serves 8

cored and diced 150g 15 Y,oz) sultanas 80ml (211 az) brandy or cognac 2 tablespoons sugar 2 tab les poons cinnamon, ground 2 sh eets puff pastry 1 egg yolk

132 cooking with aristos

granny's apple pie Grandmas always seem to make the best apple pie . Every time my uncles and I would visit Nana's house w e would go straight to the electric oven and open the door because that's where we'd fi nd any leftover apple pie l Ingredients Pastry 250g plain flour 1259 (4 Y>oz) butler. softened wate r flour, for kneading Filling

60g (202) butter 5 Granny Smit h apples, peeled, cored and sl icerl y, cup SlJltanas 1 tablespoon sugar 1 teaspoon cinnamon spla sh of brandy or apple brandy

Method To make th pas (y, Ilil X he but ter and f lour in a bowl uSing your f inger IPS so that the m ixture becomes crum bly. Gradually add w ater un til the iXlure becomes a sofl dough . Spnnkle a lillie flour on your bench surface and knead the doug . Di Vide the dough In tw o, one piece slightly larger than the ot her. Flatten the dough and spr in kle som e flour on top to SlOp th e ro lling pin sticking . Ro ll he larger piece of dough out thi nly so i IS large enough to cove r he base of a pie (I sh. Rollout the rest of lhe dough to make the li d of the pie. Grease th e pie dlsh nd sprinkle enough flour to cover he base of the di sh, La y the dough into the bov'!l and cut aro und the edge. re movIng any xcess past ry. Prehea t oven to 200°C (4 00°F), To make the 'illing. heat some utter in a pan and sau the apples and sultanas an d add a plash of brandy. Allow to Simmer for arou nd 5-10 m lnu es, being carefu l not to overcook l he apple In a small bowl combine the sugar and cinnamon . Remove tl.., ,:= sa ucepan (r om the hea t and add hal the cin na mon and sugar mixtur e. (Don 'l attempt this w hile the apple mi xture is stili cooking a hey pples an d sui anas will s ic · to the bottom of the pan .) M IX well and pour the filling in to the pie dish. Place he pastrv lid over the top of he filling and cu o ff any excess pastry J Oin th e ba se and lid by pushing dow n arou nd the nm wah a for Bake the pie lor ab ou l 15- 20 r1ll nutes or until top is golde n brown . Re move pie fro m oven and sprink le some c innamo sugar ove r the top. Serve Wi1h crea m, Ice cr eam or custar d. Serves 6

e

134 cooking with aristos

three fruit cassata Ingredients 1;1,1 12 Y, pints) vani lla ice cream 1 x 3759 (13oz) tin mango slices, drained 1 x 375g (130z) jar moreschino cherries, drained and chopped 30ml (HI 02) strawberry liqueur 150g (5}',oz) coconut, shredded

Method Part ly defrost ice cream so l hat it ca n be divided easilv In to thre e equal poniol s Ble nd the mango slices in blender and mix hrough one- 1111Cl 01 th e ICR crea m . POll I' ihe mixture Into an emptV 21(3Y,pi nt j Ice cream container or simila r, and put into freez er to ha lden. In a bowl, combine the ch erri es ,.'V iti, th e sua.,,,'berry liqueur. M ix the che rry mixture thr ough ana her third of the ice cream . W hen the mango ice cream IS hard. pour the cherry mixture on top and reiu rn to free zer to harden . Finally. com bine the rema ining Ice cream with the coconut and mix well . W hen the cherry ice cream has ha rdened, POUI th e co con ut m ixture on lop and relurn to the free zer to harden. Ser ve when all the layers are hard. Serves 10-12

easy boiled chocolate cake Ingredients Cake

1 cup sugar 100g (3 i?oz) butte r 1 cup (250mlj 9tl oz) water 2 tablespoo ns coc oa po wder 1 teaspoon bicarbo nate of soda 2 eggs, beaten 1 Y, cups self raising flour Icing 1 cup ic ing sugar

3 tablespoons cocoa water

136 cooking with aristos

Method Preheat oven to '180°C {350°F) , In a saucepan, m ix ugar, butter, water and cocoa and l)r in9 to the boil. M ix in bicarbonate of soda and allow to cool. Stir in eggs and sii ed flou r an d combine we . Pour mixture Into a gleclsed cake tin and bake for 40- 45 minutes or until cooked through. a skewer inserted Into cake shou ld come out ciean. Allow to cool, To rnake th e icing, combine the icin sugar and cocoa ill a r)ow l With enough water to make a smooth paste . Evenly diS tribute 111e ici ng over i he cake .

Serve with whipped cream and strawberries, Serves 4

•

mascarpone surprise Ingredients 2509 190z) mascarpone cheese 2 tablespoons sugar ';I, cup berries, blackberries, strawberries or blueberries 60ml (2(1 Ol ) Cointreau juice of ~ lemon 1 meringue shell, pre-cooked

Method III a bo w l, beat the mascarpone until SOi l, Add half th e sugar and mi x well. In another bowl m iX ben les, COin treau, lem on JUice and Th e re st 01 su gar and a low to sit for 1 Ilo ur. In a martini or panail glass, plBce a layer of masea rpone mixtur e followed by the i)erry m ixture. Repeal until the m ixtures reach Ille lOp of I e glass . Crul n ble the rn eringue o n l Op. Serves 2

apples calvados Ingredients

2 granny smith apples, cored, peeled and diced

3 pears, peeled and cut into quarters 60g (2oz) or su Itanas 60g (20z) butter 1 clove 1 teaspoon of sugar zesl of 1 lemon . optional 30m I (HI oz) Calvados, hospital brandy or cognac ice cream , 10 serve wafers, t o ser v e

Method In a saucepan , melt I he butter and add th e opples. pear s, s ul~a n a s. clove. sugar and lemon ze Sl Place The lid on the saucepan ilnd Sirn mer the IYIIXlUre on low heal until th e c; jJp(e s are so it. Add th e bran dy anel rem ove irom f\e at. Spoon th e 'ru it InlO indi Vid ual bow ls and serve Immed imeiy \v ith vanilla ice cream and w ale rs,

Thi s can also be refriger ated and served cold With eusTa r(i . Serves 4

beginner's luck strawberries and cream When I f irst started cooking for girls, I wou ld alway s use thi s f oo lproof recipe to impress the m and it never let rne down l Ingredien1s 1 punnet large strawberries, washed and drilined 1 tablespoon sugar 30ml (HI oz) cognac or brandy 1 small tub cream, preferably King Island

Method Cut Ihe lOp S of' th e strawberries and slice them in hali fro m top to bOllom Place the m In a bowl an d add the sugar and bra ndy. Toss vi ell and refrigerate l or t ho ur,

To serv e. diVide the strawbern es be twe en IWO martini glasses and drizzle the jUice fro m he str(! w be m8s over the lOp . Serve With a good dollo p of cre am, Serves 2

desserts 139

cinnamon sour cream cake Ingredients 1 cup butter 1 y, cups sugar

2 eggs 1 cup sour cream 2 cups plain flour 1:, teaspoon baking socia 1 Y, teaspoon baking powder 1 teaspoons vanilla essence Yo,

cup walnuts, finely chopped

1 teaspoon cinnamon

2 tablespoons sugar, for topping

Method In a large bowl, mi x butier, sugar and eggs and beat un til light and flu ffy. Fold in the Sour crea m. Sift i iour. sodCl and bakin g powder /11 ta mixture and co m bi ne 'Nell . Add the va nilla essence and blend wel l. Spoon half the ba n er Ill to a 23cm (gin) cake or loaf tin Wh lC ll has been grea sed and floured. In a small owl, combine wa lnuts, crnna mon and sugar tOget her and spflnkle half 01 thiS mi xture onto tl18 batter In th e cak e tin. Spoon the rema ini ng batte r into th e cake tin ancl top w ith the re sl of th e w al nut m ixtUre. Place 111 cold oven and bake at 180°C {350 Q FI fo< about 55 inutes until the top IS golden brown ~nd a skewer Inserted Inlo Ihe ca ke comes out clean. Serves 8

my brother stathy's cheese scones Ingredients 2 cups cheese, grated 2 cups self raislIlQ flour, sifled 2 cups (17Y,fl oz) milk y, teaspoon cayenne pepper

Method Preh eat oven to 180 C C (3 5 0 ~F) . In a bOWl, cornb lne che ese, fl our an d m il k and mix well unlil a so ft dough IS achi eved . Spo on the mixture into greased mu ffin pan and ba e lor 20- 25 m inutes or until the scone s are light an d fluff y. Makes 6

creme brulee Ingredients 500ml (17Y:{1 OL) cream SOOml (17~1,f1 oz) milk 1 vanilla bean 8 egg yolks :Yo cup sugar 4 tablespoons brown sugar

140 cooking with aristos

Method Preheat ave 10 90°C (37Sa F) In a sa ucepan , Wdrn-, lilA cream, milk and vanilla ben n for 5 min utes . 111 a bowl, w hisk the egg yolks and sugar log eliler and gradually 5\11 Ihe crea m mixtu re inlo the egg m ixture an d combi ne well Strain the cus taro' Into another bowl and skim off th e bubbles. Sp oon the cust ard mi xtU re into eight 10em iAin} x 15cm (Gin ) oval dishes. Fill hall a large baking tray wilh boiling w ater and place dishes into the tray. Cover loosely Will, alum in ium toil and bake tor 1 hou r or until the custard is set but stili wiggles a li tlle. Ju st before serving, sprinkle a th in layer 01 brown SIJgar over ,lie custard an d plClce under ille grill for 30 seco nds to 2 minutes, watching it clos ely to ensure th e sugar does not burn . Remove from grill w hen the sugar is caramelized and golden brown . Serves 6-8

Ingredients 3 teaspoons gelatine 310ml (10 Yl fl oz) milk 500ml (17V,fl oz) th ickened cream 1659 (S Yzoz) sugar 2 teaspoons vanilla essence assorted berries: strawberries, blueberries and blackberries mint sprigs

Method Sprinkl e gelatine over 60m l (211 oz) of mil k and Stir w ell. Allow to stand for 5 minu tes . In a saucepan, combin e til e rema ining mil k with the crea m and su gar and gen tly heat w ithout boili ng. Remove from heat and stir in ge latine mixture, th en add the vanilla essence. Slrain imo a jug. Pour mixture into six 180ml (60z) di 11e and re frigerate or 3 hours . When 1118 mixture has set, turn each pari na cotta onto individual chilled plates and sca tter wi th as sorted berries . Garni sh w ith sprigs 0 ' mi t. Serves 6

Aristos' Tip : Panna cotta can be made with any fruit you happen to have. such as peaches and nectarines.

142 cooking with aristos

custard slice Ingredients

375g 1130z) fllo pastry 125g (4;;'oz) butter. melted 4 eggs. beaten 1 cup I 250ml /9f1 ozl milk

1 cur> sugar

Method Prell eat oven to 190~C (375°F)

Gentl y crunch each sheet of iilo and plac III a 33cm (13in) x 25cm (lOin) baki ng dish. rarlln at the centre unlll the pastry covers the whole trav. Drizzle the past ry Wlih butter and cook for 15 minutes or Llntil golden brow n In colour. Remove hom oven and set aSide . In a bowl. mix eggs . m il k and sugar together until ""vell combined. Pour mixture over tile filo pastry and coo' 'or another 10 m r .u tes or untl set. Remove frorn oven and leave 10 cool in the baking (ilsh To serlie. dust the slice with Icing sugar. Serves 6·8

creme caramel I like to make a few extra of these because they are grea to eat 01 any lime of the (iny, not just after dinner. Ingredients

11

(l~pints)

milk

6 eggs 4 egg yolks

120g 1402\ sugar 2 teaspoons vanrlla essence 200g 170z) sugar 130mi (4 \1, fj oLI water

Method Prellea lOv n a 180' C 1350'F).

To m a e the caramel. heat 1OOrn l l3 Y,l1 oz) of wat er i1 nd the SLr gar In a sillall saucepan. 8rr ng to the borl ane! cook until the syrUp IS a caramel colour. Add the remaining cold w ater to stop the caramel from cooking and cover the bottom of 10 dariole m oulds With the caramel Set aSide and allow to se t In a saucepan . heat the milk . Do not bar! In a bow l. mix the eggs . egg yolks and vanilla es ence and combine w ell. Slowly add he milk, stirring constan IV. until well co mbined Half fi ll a large baking tr ay wIlh hot water Fi ll the dariole mou d With the m ix ture and place >11 the bakin g tra y. Place lhe tray in the oven and cook for about 40 minutes . Wilen cooked. rem ove dariole moulds from th e oven and re'rlgerate for about 2 hours or un il se t. To serve . 10 se n the top edges of the aramel y soft lv p shln g down on he creme caramel wltl'. your lingers . Place a It I Dla te on top of m ould and. hold ing the mould and plate li ghtly together. tllrn the mould upsrde down and shake once Serve With fresh cream and peeled orange Serves 10

desserts 145

mum's kourumbiethes (greek shortbread) Ingredients

Method

2509 (90z) butter

Prehea l oven \0 180~C i350"FI. In a bow l. bee together th e butt er and ,Clng su gar. Add egg yolk and COlllbme we ll . Stir in

3 tablespoons iCing sugar 1 egg yolk y, cup toasted almonds . chopped 2 tablespoons ouzo or brandy 3 cups plain flou r 1 teaspoon baking powder icing sugar. for lopping

Ci lmonds and ou zo . Graduaily add ilour and bak i g pow de r sif ted toge ther and m ix w ell until the m ix{Ure be e mes a soft doug h . Roll th e dough In to balls and pat them down w ith yo ur hand Place he shonbrea d 011 eln IIl1g reased bak 'n g tray and bake In a 180 0 (3 50" F) ov en for 15 minu te s or unlil lig ht golden 'n colour Tu rn ove n ofi cmd leave shor tbrea d in for a l urther 5 min ut es , \fli hen coo l. Sitt over Icrn g sugor Makes 24

e

pancakes Ingredients 250g self raising flour salt 2 eggs, beaten 500ml (17V,fl oz) milk oil or buner

Method Sift flour a d sa l, Imo a bowl, I"j ake a w ell In the cen tre Add eggs anci slowly add the milk to the dry In gredlem . Beat until you have a smooth batter. In a heavy-based frYi ng pan hea1 a ,11({le 0 11 or bun er until hot. Ti p out exces s oil and pour a thin layer oi batter 10 coal

lhe bottom 01 pan Cook both Sides until golden . Repeal untd mi xture is iinl sh ed , Pancakes can be served wi th a spri nkle of Cinnamon. sugar and a sq ueeze of lemo n or iilled "vil h frU it i'lnd c us tard. either Ila. or folled-up_ Aristos' Tip: For savoury pancakes. saute some prawn meal and combine well with bechamel sauce (recipe page 114) Fold into a parcel arJd serve as an entree,

146 cooking With aristos

Mum's kourumbiethes (greek shortbread)

Ingredients 7 cups raspberries, frozen or fresh '4 cup sugar 1 loaf white bread, sliced and crusts removed 2 tablespoons raspberry jam 1 tablespoon water, warm /:j cup ISOml/2fl oz) thickened cream, whipped 4 mint leaves

148 cooking IJvith aristos

Method Mash 5 cups of ra spberries with the sugar until th e bernes are half liquefied. Line th e bottom of a round 12cm (511l) diamete r cake tin with a sheet oi plastic w rap. leaving enou gh hal gin g over 1116 Sides to cover the lOp 01 the pudding later on . Coat lhe bottom of 1he pan wit h a very thin layer of the ii quefied ra spberries. Place a layer of bread over the bernes, ca re iully fi lli ng the slices together. Repeat until YOll have 3 layers of bread alterna ting Wilh 4 layers of raspbemes . Cover the top of th e ca ke Wi1h the reserved plastic wrap. Place a weight on top and refrig erate overnight. 'When read y to serve , gentl y knoc the bottom of the pan 10 loosen th e pu dding and careiully remove he plastic wrap, In a bowl, combi ne the raspberry lam w ith w arm w ater. Very gen tly. stir the rem aining 2 cups of ra spberries into the melted raspberry j.l~ Cover the top of the pudd ing with ti,e raspberry mixture. Serve w ith w hipped cream and fresh m int leaves. Serves 4

Snow-white chocolat e strawberries

J

snow-white chocolate strawberries Method

Ingredients 200g 170z l co veture white cooking

Pl ace choco la te piece s In a glass bowl over a pan o f

chocolate 12 large stra w berries, washed

simmeri ng w ater ana i1 eat gen tly. Sti rrin g co ntin uousl,.. \/lJhen choco la te has m elte d, Ilalt dip each straw berry

111

chocola re

arod place o n a 113 ge plate cov ered w ith greasep roof paper Pi ac e 1r1 th e fridge in, m edli'l ely until ready to serv e. Serves 2 Aristos' Tip: Do not overcook the chocolate, as it will lose i ts runny consistency.

raspberry mousse Ingredients 4 eggs

1 CLIp 1250ml/911

o~)

milk

Method Sepa rate eggs, keeping bo th yolks an d whites . Beat egg yolk" Hea t m ilk, egg yol ks clnd suga r in th e top of a dou ble boi le r

3 tablespoons sllga r

Stir contin uously until custard coat s th e sp oon . Remov e from

1 tablespoon sweet sherry Y: teaspoon v anilla essence 2 cups tinned raspberr ies, drained and crushed 2 cups (500ml/911 oz) cream, w hipped

heal and beat In sherry and va ni lla ess ence. Le ave to cool. Add the raspberries an d nllX in gently. In a separate bow l, bea t the egg whites until sti'l . Fold the egg w hites into raspberry m ix ture. Gently fold the cream into the m ixture. Pour he m Ixture in to Indivi dual se rv lIl g dl sl'les and Chill for 3 or 4 hours . Serves 4-6

fresh custard dessert Ingredients

2 large egg yolks 30g (1oz) sugar

Method In a bo wl. w hisk the eggs and suga r. In a sau ce pan . heat the m ilk until bodin g. Gentl y stir tile m ilk

300ml (10;;/1 oz) milk

,Ti ro he egg m ixture until well com bin ed . Return the m ixture to

1 teaspoon va nilla essence

the saucepa n and place on ve ry low h eM and Sllr con tin uously With a wooden spoon until the custClfd coats the back of tile SpOOI1 . Do not allow to boll . Stra in the custard throu gh a fine sieve and ger,t iy stir in lhe vanilla es sence until w ell co, bill ed. Serves 1\

desser1s151

ravani (gree sugar cake) Ingredients 3 cu ps (H'.pints) water

2% CLIPS sugar juice of /) ora nge 250g (90z) bUlle r. melted 5 eggs, beClten 2 teaspoons vanilla essence 2 cups self raising flour 1 cup semolina 3 leaspoo ns baking powder y, r.up (1 25m Ij4!1,fI oz) cream, whipped !I, cup w alnu ts. chopped

Method Preheat ove n to ISO°C (3 50 FI, To m ak tr.e syrup, b OI the WCl 8 1, 2 cups of su gar and orange Juice over medium heat 10 1 15 min utes Se l as ide and coo l. To make the cake, pour the melted butter lot o a bow l an d add th e re mamlng s ugar Stir until the sugar dissol ve s , Add the eggs, mixing we ll , and stir In : he vanilla es en ce . M i' tne f lour. em oli na an d baking powder and sd t lnto the e9g m ixture . Combine well. Po r m ix ure In 0 i:I 36cm (l4in) x 25cm (1 Oln) cake tin an d ba e tor 3 5 mm ut es or until th e ca ke IS co o,~ed ; a skewer inser eel Into the ca ke should come ou t cleall . Rern ov '3 from ove n and pour the syrup vel' the ca ke · .Alhile still hot. Allow 10 co ol in cake ti n. Serve with whipp ed (eam and sprinkle Wltll w alnuts Serves 10-12 U

ri ogalo (greek rice pudding) I think m y mother makes t h e best ri zogalo in the wor ld. It was o il ly wh en I asked he r to teach me that she to ld me it was actua lly au nty Va l' s rec i pe. (See. I to ld you my aunty Val

made

111e tastiest t reats !)

Ingredients !. cup short·grain white nce )I, cup water 11 (1 :1 pints) m ilk 2 egg yolks y: cup sugar salt Z8st of 1 lemon 2 teaspoons vanilla essence pinch cinn amo n. ground

Method In a sau cepan , bOil the flce in the '!vater tor 5 m inute s Rem ove sa ucepan from heat and straill. In a separate sauc epa n, hea t th e mil k. Do n Ol al!O \A/ to bOil. A dd l he ric an d simm er ove r low hea t for 45 mill ules, stirring ccasionCllly. Remove t ile SEll.lCepan f(Gm heat and sel as ide. In a I)owl. w hi sk the egg yo lks, sugar and a plilch of salt un til w ell com bined. Slowl y tIr tile egg mi xtu re Into lhe rice and co ok over IO"N Ileal unt t! the m ixtur e is creamy and thick. Add the vanilla es sence and le m on zest and mix w e ll. Fil l n ivid ual desser t bowls or ma rtini glasses w ith rice pu dding and sprinkle With clilna mon . Refngerate for about 2 hours or un til set. Serve col d w ith coff ee and pon. Serves 4-6

strawberries & ice cream Ingredients 2 pUI~n ets strawberries, washed 2 ta bl espoons sligar 60ml WI 02) brandy 8 scoops van illa ice cream 150ml 15)(,tl ozl crea m, whipped

152 cooking with aris10s

Method Cut tile tOPS ott the strawbe rries and sl ice in hal f. In a bowl, m ix th e stra w berrie s With sugar and brandy and leave to stilnd for 1 hour. To se rve. spoon strawberrie s Into marllill glas s and
Ravani ~greek sogar cake)

index Anchovy BUlter 127

chowder 14

Iceberg and Fennel Salad 109

Alicia's Special Veal Cu tlets 46 Apples Calvados 139 Ar istos Apple Strudel 132

chutney 120 Cinna mon Sour Cream C2.kB 140

Italian Pork Chops 58

Cocktail Sauce 117

Jamalc8 Fish Cakes 26

Ar is tos' Famous Chilli Prawns 29 Aristos ' Prawns Lemonato 30

Coconut Crab au Gratin 26

Janice's Caccia tore Sauce 117 jewfish 78

Arlstos Red Wine Ju s 114 Aristos' Sa lad 109

COriander and Mint Chu rn ey 120 crab 26

Creme Brulee 140 Crem e Caramel 145

lamb 20,42.61,70,72,74.82

Ar is tos Simple Spaghe tll Bolognese 48 ,ll,ristos' Vegetables 88

Crumbed Eggpla nt 94

Ar hur 's Fi sh 57

Custard SIIc.e 145

,l\sian Style Chicken Drumsticks 58 asparagus 20, 88 avocado 17, 103

Bachelor's oas t Vege tabies 88 Baked Banana Slice 132 Ba ked Mea ball s 48 Baked Stu ' fed Avocados 17 Banana and Bou rbo n 132 Balbecued Chi c en Kebabs 35 Bar ecued ing Prawns 17

Barbecued Lamb Fillets 'vVill1 Rocket Sauce 20 beans 65, 88, 100 Bechamel SaLlce 114

bee f 26, 52, 65, 77 Beef St ock/Demlgla ze 124 Beginner' s Luck Strawbernes and Creart'o 139 berri es 139,142,148,151,152 Boys' To m ato and Onion Salarl. Tl1e 100

Dad 's Greek Potato Salad 106 Dianne SaLice 127

Lamb Ch ops - George's W2Y 82 Lasagne 62 LII a Bean Sai8(i 100

M ars ala Veal Scallopl ne 72

Marsca pone Surpn a 139 MC1yon nal se 123 Easy Boile d Choco la ie Cake 136 Easy Chic en CaCCiatore 52 eggplant 94

meatballs 48 M edley of Pizza 36 MUI1"I 's Pan Fried Jewhsll Wit h Lemon 78

Farfalle With Smoked Salmon and

Snow Pea s 62 fennel 109

Mum 's Horne-Made Toma to Sallce 124 Mu m's Kourum biethes (Gre ek Shortbread) 146 m ushrooms 14, 24, 123

a

FelluCClni Carbonara la ArislOs 42 FIgs Wrapped In PrOSCiutto 20 Fillet Steak \Mlh Veget able Sauce 45 fish 26,51,55,58,77,78

Mushroom Sauce 123 M ushroom Tart 24 My Brother Sta t lV's Cheese Scone

140

Fish and Potalo Bake 55 Fresh Cu stm d Dessert 151 Fre sh To 810 and Chilli Salsa 120

Olive

Pate

14

Osso Bucco 65

Braised Chicken in TomalO Salsa 52 Bulle r Bean Pasta 65

Caesar Salad 103 cake 136, 140, 152 ca lamari 81 cauliflower 88,

Cayenne /\sparagu s 20 cheese, scones 140 ch icke n 18, 35, 45, 51, 52, 55, 58, 66

Garlic Pra wn s 56

Garlic Spaghetti 48

Pancakes 146

George's Lathera (1Vllxed Vegi es) 91

Panna Cotta With Forest Baffl es 142

Glazed Po r Lom In Auntv Va 's Marinade 81 gnocchi 72

Pa n Fried Calaman 81

Gran ny's Apple Pie 134

Papou's Garlic RLIITIP 65 pasta 36,42,48,62.65 , 66,77 Pasta With Gr5vy Basi Sauce 77 pastry filling 37

Greek Sala d 106

pflte 14

goat 82

Grilled Field M ushrooms 14

Pepper orn Sauce 114

Chicken Cass erole W ith Penne Pasra 66 Chicken Paprika 51

Grilled Swordfish 58

PepperonI Salad W ith

Chicken Parcel s 45

Hollanda Ise Sauce 123

Avocado DreSSing 103 Pink Snapper a la Victor 77

Chicken an d Vege table Soup 18 Chinese Green s 91

156 cooking with aristos

Piss aladiers 32 Pizza 66

pork 58, 69 , 8 1 potatoes 55, 92 pra w ns 17 , 29, 31 , 35, 36, 56 rawns a a Greque 36 Prawns

a la

P' OSCIUI'.O

35

prosc iutto 20, 35, Pum pkin Pilaf 35

Q uICk Spinae Souifle 29

spinach 29, 37, 88 Spinach and Feta Pastries 37 steak 45,65 Sri far(lo 52 strawberries 139, 151 Stra wb errres & Ice Cream 152 Summer Veg etable Fntta \a 77 Sundned Capsicu m and Tomato Salsa 124 Sweet Chilli Sauce 127 Sweet and Sour Pork 69 swordfish 58

Rasoberry Sum m er Puddi ng 146 Raspberry IviolJsse 15 1 Ravanl (G ree Sugar Ca

'e)

152

Tartare Sauce 127

Red Pepper Sauce 120

Thai Noodl e Saia d 104

rice 32, 35, 69, 152

Three Frui t Ca ssata 136

Risotto Arlslos ' Style 69

tom atoes 52 , 100, 117

Rizogal o (Greek Rice Pudding) 152

TNn ato Provenr;ale 117

Roast Baby Goat B2

TOl1l' s 01.l 81tro Formaggio 36

Roast Chicken 55 oast Lamb Cu tle ts (LemonatQ) 61 Roas t Leg of Lamb 70

veal 42 , 65, 72, 78

rock et 20, 106 Rockel Salad 106 Ro semar y Po tatoes 92

Veal CapriCI 78 Vegie Fry 94

Salmon Carpa cc lo 29 Savoll{,/ Picnic Rol l 23 Seafood Chowder 14

Zucchini Fl ow ers 23

Seafo od San g Chow Bow 23 Seafood Gnocch i 72 shortbre ad 146 Shredded Beed Salad 26 Snapper, pink, a la Victor 77 Snow -While C h oc ol al ~

Srravvberries 151 soup 18

spaghetti 48 SpICY Lamb Curry 74

index 157

credits Page 15 "O nnellinen ' fabnc by

I-Iackrnan fork, Empire

Page 60 "I-Ielna fabric by

Orson & Bla ke. For k and sa lt

Marimekk o, Chee Soon &

I-Iom ewares.

Ma rlnle kko, Ch ee Soon &

containe r. The Bay Tre8,

Page 33 Tea towel. The Bay

Fitzge rald , Tea towel. The Bay Tree. Le Creuset

Page 79 Ce ramic bowls and

casserole dish, The Essenila l Ingredient.

Ho m ewares . George Jensen

Page 63 "Heina" fabric by-

'Nevv York" fo rk, Orre for s Boda . "Unlkko ' fabriC by

FI zgera ld Three-pod servIng

pl atter, Empire Hom ewares. Pille knife, The Bay Tree.

Tree Beer glas ses. Ikea .

Page 16 Long w hite pla tter,

Page 34 Fringed napkin,

The Bay Tree, Sm all w hi te

Country Road Homewares,

napkin , Country ROtJd

bowl, Ikea. Sm all square plate

Ceramic plates, Or son & B!ake.

M arilTlekko, Chee Soon &

tv1 arim ek 0 , Ch ee Soon &

and str iped napkin, Orson &

Fitzgerald. M ason and Cash

Fitzgerald .

Blake .

George Jensen soup spoon, Orrefors Kos ta Boda .

Page 18·19 Bowl. Em pire

cassero le dish, The Essen tial Ingredient. Oran ge ce ra mic

Page 80 Bowl , Empire

Page 43 Bowl, Em prre

pia e, Mitchell + Helen English.

Homewares.

Home wares. Soup spoons and Plant ti on paprika napkin, The

Homewares. Georg e Jense "I\jew York" fork , Orrefors Kosta

Homewares ,

Bay Tree, Chinese chopping

Boda Placemat. Orson & Blake.

Chinatown,

Hac km an fork. Empi re

Page 6<1 Plate and bOWl. EmpIre Homewares . Napkin.

N"pkin, slylist' s ow n.

The

Ba'l Tree

Page 21 Square white plaw , Orson Bla ke Green kId ney plate. Mitchell + Helen English,

Page 46-47 ''Tellus" crockery, OrrelO(5 Kos ta Boda. Hackman

O live oli bottle, sW11 t's ow n ,

cutle ry, Em pi re Hom ewares Unlkko' fabric by Ma ri ekko,

Page 22 Red and v,,"hlt6 tea

Chee Soon & Fllzgei i\ld

rowel, The Bay Tree. Page 49 Speck leci bowl, Page 24-25 Side plates and

E' "Dlre Hom ew ales.

Page 83 Le Cre uset ba krng diSh . Th e Esse nti al Ingred ient.

Page 44 Wooden spatu la, Ikea.

block. Burlington Cen tre

0518

Page 67 Pla te nd bowl, Empire Hornevvar s,

Page 89 Woode n bowls, Mi tch e ll

Helen English,

Wooden spoon, Ikea. Napkin, Orson & Blake. "S atu la fabnc by tv1ar imekko, Cllee Soon & Fitzgerald ,

Page 68 "UIl1.' ko" fabric I)y M arimekko, Chee Soon &

Page 90 Bow l,

Fitzgerald . Terra cot ta dish. The

Lantern e/G inger Flower,

Essen tlal lngredien 1. Oven doth, The Bay Tree,

small bovv l, Empire

Page 92·93 Oven cloth, The Essen tial Ingredient, Baking

Hom ewares , fri nged napkins,

Page 50

Page 70-71 Large cer am ic

Country Road Hom ewares. Chopping block, Major & Tom.

"Da VinCI" bowl. Country ROCld I-Iomewares Tin of ancilovles,

plim er and ce ramic bOWl.

Fork. The Bay Tree .

D & K deli at Le ichha!dl.

CarVing se t. The Essential Ingredienl. ChOPping board,

Page 27 Glass platter an d

Page 53 I.A/ooden plate. Malar & Tom . Kude" fabric by

Major &: Tom.

Fitzgerald,

Page 73 "Da Vinci ' bowls,

Page 101 Square plate, Orson & Blake. Hac kman fo rk, Em pire

small glas s dipping bow .

Country Road Hom ewares.

dis h, styli st's own. Page 95 Recta ng lar pl atter, The Bay Tr ee , "SatulaOfa bnc by Manmekko, Chae Soon &

napkin. Orso n & Blake .

Marimek o. Cllee Soon & FI 12Qe raid.

sm all cOlldiment bow l and

Page 54 Mason and Cash

"Mare" napkin, all Country Road Homewares ,

Homewa res, Napkin, Country

Page 28 WI-di e ramekins, st yli st'S own . Rec tangular dish, Ikea, Ori:1 nge nap in, Country

cerami c bowl, The Essenual Orson & Blake. Hackman

Page 74·75 "Space" plene and "J.\ria" bowl, Empire Homevvares ,

Page 102 Glas s salad bowl,

Road Hom ew ares. Fork. The Bay Tre e

spoon. Empire Hom ewa res.

Wooden spoon, Ikeil. t'.Japkin,

Sm all Py-rex dish, The Cllefs'

Napkm, Lanterne/Ginger Flo wer,

Lan t me/Ginger Flow er.

W ar ehouse .

Orre fors Kos ta Boda. Striped

Ingredient. Whit e ceranllC plate,

Road Homevva res.

Ikea. Spoon, The Bay Tree.

Page 30·31 Panda n plac emat

and w hile linen napkin, Orson

Page 59 Dinner plates. Ikea .

Page 76 M ason and Cash

Page 104·105 Bow l,

& Blake, Boda Nova "Tellus"

Napk1r1, Coun try Road Hom e\iv(1res . Cutlery, The Bay Tree.

casserole dis . The Es sential Ingredien t. Ceramic plate,

Lant eme/Ginger Flower.

crockery, Orre for5 Kos ta Boda,

158 cooking with aristos

Page 107 Lon g rectangular platter by Jonatilon Adler and Rosenthal glass bottl e, Orson & Blake. Side plates, Ikea Hackman cut lery, Empire Homewares. Pag e 108 Wooden sa lad bowl, The Bay Tree. Page 115 W ooden spo on, Th e Essen la l Ing re dient Napkin, La ntern e/Ging r Flower Ceramic lug, Th e Bay Tre e, Page 116 Green and I'ellow ceram ic bowls, The Bay Tr ee. Wo oder, spoon, Ikea, Page 118-119 p.yrex bowls and white Pill,vuyt bOWl, The Che fs' Warehouse .

Page 137 "Tan ts u" fabric by Man me ko, Chee Soon & Fi tz gera ld. Stelton tray, Empi re Homewares.

Page 146 " O n n ell il~ e n " labne by IVi arimekko, Chee Soon & Fitzgerald . Lmoge pla tter and ca ke server, Tile Bay Tree.

Page 125 Ceramic bOWl. Tile Bay Tree

Page 138 Wooden board, Major & Tom , Pew ter spoon and glass bowl, H ie Bay Tree.

Pag e 149 'Tantsu· fal)nc by l\!1a nmekko, Chee Soon & Fitzgerald . Glass cake stand, rvlajor & Tom ,

Page 126 r~in k cerarnie plate, M tellell + Helen English, Hackman 'Cinerio" spoon and glass bowl, Empire Homew are

Page 140-141 Ceramic bovllis and Hackm8 11 "Ci r e,-io" spo on, Empire Homew ares. Nepki styli st's Oli'ifl .

Pag e 133 "Onnellinen fa bric bY' Marimekko, Chee Soon & Fitzgerald,

Page 143 "TanlsLI" abrrc bV Ivlarimekko. Chee Soon & Fitzgera ld, W ire cake rack, The Che fs' W arehouse.

Page 121 Glass bow l and coconut spoon, The Sal' Tree. Page 122 Glass jug and side plate, The Essential Ingredient

Page 134-135 \A/,re cake rack, M ajor & Tom, Pink cerami c pla te, M itchell + Helen English, Cake server, The Essential Ingre dien t,

Page 144-145 Ceram ic plates, M aisoll en Prolience , Hac, 1ll8n "Cine rio' SiJOOI1, Empire Homewa es ,

Page 150·151 Llmog e cake platter and spoon, The Ba y Tree Pag e 152 Pulljvuyt IJowl, Chefs ' \Narehouse,

TI~e

Page 155 Cake platter, The Chefs' W arehouse. Bo\<\'I, The Essential Ingredient.

stockists Homewares The Bay Tree 40 Holdsworth Street W ool lahra NSVV 2025 Tel 02 9328 1101

Chee Soo n & Fitzgera ld 387 Crow n Stree t Surry Hills i'lSW 2010 Tel 029360 103'1 T he Che fs' W arehouse 252 Riley St reet Surrv Hills NSW 20 10 Tel : 02 9211 4555 Country Road Ho rnew ares Lev el 2, Sky gardens ShOPPing Centre 213 CaSl lereagil Stree t

Sydney NSVV 2000 Tel 02 92237985 Tel '1800801 911 for national branches Empire Homewares 18-22 Oxford Street Paddi ngtoll i'!SW 202'1 Tel 02 9380 8877 The Essential Ing redient 4-6 Austral ia Street Camperdowl-' NSW 2050 Tel 02 9550 5477 Ginger Flower Shop 4, 3-9 Broug illon Street Kirr ibil li NSW 2061 Tel 02 8920 3199

Ikea Supercentre Cnr. South Dowling Str eet &. Todman Avenue M oore Pa rk r\j SVv' 202 1 Tel 02 9313 6400 Lanterne 330 Victoria Street Dariinghurs l NSVV 20 t 0 Tel 02 9380 7172 Major & Tom 45 Barwon Park Road St Pete rs NSW 2044 Tel 02 9557 8380 Mitchell + Helen English Shop 812-16 Glenmore Rd Paddlllgton NSVV 202 I Tel 02 9331 0015

Orrefors Kosta Boda Shop L218 Cil;JI SWood Chase ClliHswood NSW 2067 Tel 0294154912

D & K Deli Shop 19, Marketplace Flar Street I_elchilard\ NSW 2040 Tel 02 9560 8956

Orson & Blake 483 Riley Str8et Surry Hills NSW 2010 Tel 8389 2525

Murdoch Produce Ph 02 9517 2018

Produce Barbaro Bros Quality Butchers Shop 2, 120 Cockman Ad, Greenwood VilA 6064 Ph, 9247 4244

T&R Gourmet Butchery Shop 14 Cosmopolitan Centre Double Bay 2028 ph 02 9327 6107

Demcos pi, 02 9700 9000

index 159

•

Aristos is the charismatic and flam boyant cookin g dynamo who has taken Australia by storm. His innovative recipes and ability to oreate someth ing o t of noth ing have shown that by sticking to the basics you can create a delicious meal. III ~strat ed throughout with colour photographs a wIth over 130 recipe ideas, Cooklf1g With Aristos I ~ the perfect coo~bo ok for anyo n~ who loves fa tastic, fuss-free food .

ristos is a motor-mouth of good advice, ihp;tructive and haps of fun" ~ydney Morning Herald I

ISBN 1-7405 1-454-8