Pancetta and Broad Bean Risotto

This delicious Italian risotto makes a healthy and filling meal, served with cooked fresh seasonal vegetables or a mixed green salad. Recipe serves 4.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
6 ounces (185 g) smoked pancetta, diced
1 3/4 cups risotto rice
2 1/2 pints (1.5 litres) simmering chicken stock
2 cups frozen baby baby broad beans
2 tablespoons chopped fresh mixed herbs such as parsley, thyme and oregano
Salt and freshly ground black pepper
Shavings of Parmesan cheese, to serve

Method:

1. Heat the oil in a large saucepan. Add the onion, garlic and pancetta and cook gently for about 5 minutes, stirring occasionally. Do not allow the onion and garlic to brown.
2. Add the rice to the pan and cook for 1 minute, stirring. Add a 1/2 cup of stock and cook, stirring all the time, until the liquid has been absorbed.
3. Continue adding the stock, a 1/2 cup at a time, until the rice is tender and almost all the liquid has been absorbed. This will take 30-35 minutes.
4. Meanwhile, cook the broad beans in a saucepan of lightly salted, boiling water for about 3 minutes until tender. Drain well and stir into the risotto, with the mixed herbs. Add salt and pepper to taste. Spoon into a bowl and serve, sprinkled with shavings of fresh Parmesan cheese.

Tip: If the broad beans are large, or if you prefer skinned beans, remove the outer skin after cooking.

Blood Orange and Tomato Salsa

This salsa is delicious served with grilled swordfish, tuna and trevally. Recipe makes about 1 1/2 cups.

Ingredients:

Skinless segments of 3 blood oranges (see note)
2 medium-size tomatoes, seeded and cut in 1/2 inch (1 cm) pieces
2 green onions, finely sliced
1/4 cup freshly squeezed lemon juice
1 fresh red chili (optional) seeded and finely diced

Method:

1. Combine all ingredients in a bowl, mix well and season to taste with freshly ground black pepper.
2. Cover and stand at room temperature for at least 1 hour before serving so that the flavor develops. Can be stored for up to 2 days in the refrigerator, bring back to room temperature before serving.

Note: If blood oranges are not in season, substitute 2 oranges and 1 grapefruit, segmented and cut into bite-size portions.

Nutty Chocolate Fudge

Loved by all ages, this tempting fudge makes a wonderful gift. Recipe makes 1 1/2 pound (750 g) or 36 squares.

Ingredients:

About 1 2/3 cups white sugar
4 fluid ounces (125 ml) cream
4 ounces (125 g) unsalted butter
5 ounces (150 g) dark cooking chocolate
8 teaspoons golden syrup
1/2 cup unsalted peanuts or hazelnuts
Topping:
6 ounces (185 g) dark cooking chocolate
3/4 ounce (20 g) unsalted butter

Method:

1. Grease a shallow, 8 inch (20 cm) square tin.
2. Put the sugar, cream, butter, chocolate and syrup into a heavy-based saucepan. Warm gently over a low heat until the sugar dissolves and the butter and chocolate melts.
3. Bring to the boil over a medium heat. Using a sugar thermometer, boil to 240 degrees F (116 degrees C), stirring occasionally to prevent sticking. Remove from heat and stand for 10 minutes.
4. Using a large wooden spoon, beat the mixture until it just becomes thick and creamy and begins to look grainy. Do not over beat the mixture.
5. Stir in the nuts and pour into the prepared tin. Leave until the fudge is set.
6. For the topping, melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Make sure the water does not touch the bottom of the bowl.
7. Spread the chocolate mixture evenly over the fudge and leave to cool. Once cool, put in the fridge to set.
8. With a sharp knife, cut into small squares and serve.

Tip: When using a sugar thermometer, always read the temperature at eye level. Watch it carefully once it reaches 220 degrees F (104 degrees C), as it rises very quickly after this point.

Chilled Cucumber Soup

Serve with slices of rye bread topped with cream cheese and smoked salmon (6 1/2 ounces/200 g smoked salmon will be enough for 4 people). Recipe serves 4.

Ingredients:

1 1/2 ounces (40 g) butter
1 onion, finely chopped
2 large telegraph cucumbers, peeled, seeded and cubed
3 cups good chicken stock
1 firmly packed cup watercress
3/4 cup cream
1/2 cup creme fraiche, for garnish
1 1/2 ounces (40 g) salmon roe, for garnish
Mustard cress, for garnish

Method:

1. Melt the butter in a large saucepan and cook onion over medium heat until soft. Add cucumber, cover, reduce heat and cook gently for 5 minutes. Add stock and bring to the boil. Simmer, covered, for about 15 minutes, or until cucumber is tender.
2. Add watercress and stir over medium heat for 2 minutes. Remove from heat and cool.
3. Transfer in batches to a food processor and process each batch until smooth. Season to taste and stir in cream.
4. Refrigerate until well chilled. Serve in individual bowls garnished with a spoonful of creme fraiche, salmon roe and mustard cress.

Crumbed Fennel Wedges with Red Pepper and Chili Sauce

Serve as an appetizer, a side dish to accompany roast chicken or roast beef, or as part of an antipasto platter. Recipe serves 4-6.

Ingredients:

4 baby fennel, quartered
1/3 cup all-purpose (plain) flour
2-3 eggs, lightly beaten
1 1/2 cups fresh breadcrumbs, made from day-old white bread
Olive oil, for shallow-frying
Red Pepper and Chili Sauce:
5 inch (12.5 cm) piece day-old French bread, crust removed
2 cloves of garlic, chopped
2 roast red peppers, peeled and seeded
1 fresh small red chili, or to taste, seeded and chopped
1/4 cup olive oil
1 teaspoon pomegranate molasses (available from Middle Eastern food stores), or to taste

Method:

1. For the sauce, soak bread in cold water for 2 minutes, then squeeze out excess. Combine bread, garlic, pepper, chili and 2 tablespoons of cold water in a food processor and process until smooth. Add oil in a steady stream, with motor running, until sauce is well combined. Season to taste with pomegranate molasses and salt and ground black pepper.
2. Add fennel wedges to a pan of boiling water and simmer for about 5-10 minutes or until tender. Toss wedges in flour and dip in egg. Toss in breadcrumbs to coat. Heat oil in a frying pan and shallow-fry fennel in batches until well browned all over. Drain on absorbent paper and serve immediately with Red Pepper and Chili Sauce.

Bread Sauce

A traditional sauce to serve with roast chicken or game birds.

Ingredients:

1 onion, finely chopped
6 cloves
1 bay leaf
1 sprig thyme
6 black peppercorns
Pinch grated nutmeg
2 cups milk
1 3/4 cups fresh breadcrumbs, made from day-old white bread
2 ounces (60 g) butter, chopped
1/4 cup pouring cream, optional

Method:

1. Combine onion, cloves, bay leaf, thyme, peppercorns, nutmeg and milk in a saucepan and bring just to the boil. Remove from heat and stand for 30 minutes to infuse.
2. Pass milk through a sieve and place in a clean saucepan. Add breadcrumbs and whisk gently over medium heat until well combined and heated through. Remove from heat and stir in butter and cream, if using. Season to taste and adjust consistency with more crumbs or cream if necessary.

Easy Chocolate Squares

Shortbread cookies and raisins are hidden treasures in this 'more-ish' chocolate treat. Recipe makes 18 squares.

Ingredients:

8 ounces (250 g) dark cooking chocolate
8 teaspoons golden syrup
2 1/2 ounces (75 g) unsalted butter
3 1/2 ounces (100 g) shortbread finger cookies or biscuits
3/4 cup seedless raisins, halved, or sultanas

Method:

1. Grease and line the base of a 10 x 8 inch (25 x 15 cm) slab tin.
2. Break the chocolate into pieces and put into a heatproof mixing bowl. Add the syrup and butter and set the bowl over a pan of barely simmering water. Don't let the bottom of the bowl touch the water. Stir until the chocolate melts. Remove from the pan.
3. Put the cookies in a clean plastic food storage bag and crush lightly with a rolling pin.
4. Stir the crushed cookies and raisins, or sultanas, into the chocolate mixture. Spoon the mixture into the prepared tin and spread level. Chill for 2-3 hours, or until set.
5. To serve, use a sharp knife dipped in hot water to cut the chilled chocolate 'slab' into 18 equal squares.

Tip: For the best texture, the shortbread cookie or biscuit pieces should be fairly large, so don't over-crush them.

Banana and Coconut Bread

Day-old banana and coconut bread is excellent toasted. Recipe serves 12.

Ingredients:

2 1/2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 cup caster sugar
1 2/3 cups shredded coconut
3 bananas, sliced
Grated rind of 1 lemon
2 eggs
1/2 pint (300 ml) milk
2 ounces (60 g) butter, melted
1 banana, extra, thinly sliced

Method:

1. Combine flour, baking powder, sugar, coconut and 1/2 teaspoon salt in a large bowl. Gently fold banana and rind into dry ingredients, mixing well to distribute banana evenly.
2. Whisk eggs, milk and butter until well combined and fold into banana mixture. Spoon mixture into a greased 4 x 10 inch (11 x 25 cm) loaf tin and decorate with extra banana slices.
3. Bake at 350 degrees F (180 degrees C) for about 75 minutes, or until cooked when tested with a skewer. Stand 5 minutes before turning out on a wire rack to cool. Serve sliced and spread with butter, if desired. Keep covered in an airtight container for up to 1 week.