The sausage, or some form of it, has existed for some 2000 years, but Dan and Steph Mulheron of Masterchef fame have managed to modernise the meat staple and put it back on our plates in ways most impressive.
In their new book, Ea
t @ Home, the couples’ winning sausage recipes – including curried sausages and snags for salads – are woven in among a range of other tasty, homestyle meals. In talking with one half of the duo, Steph said while their Hervey Bay-based restaurant has kept them on their toes, they’re “very excited about our very first book”.
To be released in New Zealand, the UK, the USA and of course Australia, the book is about keeping things simple, about finding flavours which complement each other and “bringing back the old-school stuff”.
Apart from ensuring there are plenty of summery culinary treats in the book, what makes Eat @ Dan and Steph’s different from other cookbooks, Steph said, is that they’ve kept the average person in mind. “We didn’t want to have any ingredients in there that no one could find or they’d have to go to a specialty shop or that you only find at a market,” she explained.
“It’s just your plain-Jane type of ingredients that some people may not think to put together … What its is pretty much home-style cooking. Dan and I cook at home on a regular basis – nothing too hard and complex for the everyday person. There’s nothing worse than picking up a cookbook and reading it and going ‘that’s too hard’.”
The Retiree is proud to share four very delicious, very easy recipes of the 80 plus in Eat @ Home. Enjoy.
Burgers Baby
Ingredients
- 500g beef mince
- Salt and cracked black pepper,
- to taste
- 1 tablespoon butter
- 1 tablespoon oil
- 4 floured bread rolls
Toppings
- Fresh tomatoes, sliced, with salt
- Gruyere or Swiss cheese,
- thinly sliced
- Iceberg lettuce
- Pickles
- Chutney
- Homemade tomato ketchup
- Onions, fried until almost
- caramelised
- Mayonnaise/garlic aioli
How To
Mix the beef with a little salt and pepper. Form 4 loose, round patties, about 1.5 cm thick with your hands and set aside.
Heat the butter and oil in a sizzling hot frying pan. Add the burger patties. Fry them until crisp on each side and springy to touch, about 3–4 minutes if you like them rare, or 5–7 for medium. Remove from pan.
Add 3 tablespoons of water to the pan, scrape up all the burger bits on the bottom and allow the gravy to bubble and thicken for a minute before pouring it over the cooked patty.
Always serve your burger on a sliced toasted fresh roll. Serve with the toppings of your choice. Although very tempting, try not to over crowd the burger. We think, in this case, simple is best.
Paella
Ingredients
- 1–1.5 litres salt-reduced chicken stock
- 6 saffron threads
- 2 tablespoons olive oil
- 2 chorizo, sliced
- 1 red capsicum/bell pepper, diced into
- chunky pieces
- 1 brown onion, finely diced
- 3 chicken thigh fillets, diced into bite sized pieces
- 3 garlic gloves, finely diced
- 1 tomato, diced
- 1 tablespoon smoked paprika
- 1–2 teaspoons cayenne pepper
- 2 cups arborio rice
- 12 green prawns, peeled and deveined
- Salt and pepper, to season
- 1 cup frozen peas, defrosted
- 1/2–1 cup flat-leaf parsley, finely chopped
- 2 lemons cut into wedges, for serving
How To
In a medium-sized saucepan, heat up the chicken stock and add in the saffron threads. Keep warm over a low heat.
Coat a paella pan with olive oil and place over a high heat. Cook the chorizo, capsicum and onion until the onion is soft and the chorizo starts to caramelise.
Add the chicken pieces, garlic, tomato, paprika and cayenne. Cook for a couple of minutes. Stir through the arborio rice and coat well.
Add 2 ladles of warm chicken stock and stir. Let the paella to sit and absorb the liquid. Once you start to see the stock reducing, add a ladleful of stock.
Continue this process until the rice is cooked. The paella will become creamy.
Once the rice is almost cooked, add the prawns, pushing them into the rice, allowing them to cook in the heat. Season with salt and pepper to taste. Add peas and a good squeeze of lemon juice. Scatter with chopped parsley and serve with lemon wedges.
Pulled Pork Pizza for Two
Ingredients
- 1 quantity Pizza Dough
- Homemade Tomato Sauce)
- Store-bought onion relish
- Cracked pepper
- Pizza cheese, to sprinkle
- Dressed rocket mix
- 1/2 bunch of basil
- Creole Aioli
- 1 cup store-bought aioli
- 1–2 tablespoons smoked paprika
- Pulled pork
- 4 kg/8 lb 13 oz pork shoulder
- 1–2 litres/2–4 pints unsalted
- chicken stock
- Chopped ends and scraps of
- carrots, celery, onions
- 2 garlic cloves
- Salt and cracked pepper
Preheat the oven to 150ÆC/300ÆF.
Place all the pulled pork ingredients in a large roasting tray and cover tightly with foil. Place the tray into the oven and cook for at least 6 hours. Remove the meat and allow to rest for 30 minutes. Shred the meat with a fork.
How To
Turn oven up to 250ÆC/480ÆF. Roll out the pizza dough, spread with the tomato sauce. Dollop on the onion relish, decorate with pulled pork and season with cracked black pepper. Bake in the hot oven until crisp.
To make creole aioli, place 1 cup of aioli into a bowl and add the smoked paprika. Stir through and taste, adding more paprika if you like.
Slide the pizza onto a board and top with cheese, fresh basil and dressed rocket mix scattered over the top. Drizzle with creole aoli.
Mango Raspberry Tart
Crust
- 4 cups mixed nuts
- (macadamias, almonds and walnuts)
- 1 cup pitted packed dates
Filling
- 4 cups diced fresh mango
- 4 tablespoons coconut oil
- 3 cups cashews
- 1/2 cup honey
- 3–4 tablespoons lemon juice
- 1–2 gelatin leaves
- 2/3 cup cacao butter
- 3 cups fresh raspberries
How To
Firstly, make the crust by processing the nuts and dates together in a food processor. Add 1–2 teaspoons of water, if the mixture is too dry and crumbly. It should combine together when pressed. Press the mixture into 4 mini tart pans.
Make the filling by blending the mango, coconut oil, cashews, honey and lemon juice until smooth and creamy.
Soak the gelatin leaves in water until soft. Add the cacao butter to the mango mixture slowly until completely mixed. Squeeze the softened gelatin and blend it into the mango mixture.
Evenly spread some of the raspberries over the crust and then smash them down with a fork. Pour the mango filling over the top.
Chill the tart in the fridge until the filling has set. Just before serving, garnish with the fresh raspberries on top of the tart and dust with some icing sugar.
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