Comfortwith CorningWare

Cooking
Learn how Australian chefs use CorningWare at home
‘Comfort Cooking with CorningWare’ takes you inside the kitchens of well
renowned Australian chefs and restaurateurs. Join us as they share how
they use CorningWare at home. We hope you are inspired, captivated
and most of all, comforted by their delicious recipes made easy with
CorningWare.

CorningWare is a timeless kitchen essential. It is steeped in a tradition

spanning over 50 years of quality and function and continues to look for
new and inventive ways to make cooking as simple as possible.

CorningWare evokes strong emotions of quality home cooked meals, what

other bakeware can say it is such a treasured part of family life. We hope
you treasure ‘Comfort Cooking with CorningWare’ like you treasure your
CorningWare bakeware.

World Kitchen Australia

Main courses with CorningWare
Justin North – Becasse, Sydney
Lamb Shank Casserole 02

Damian Heads – Steel Bar and Grill, Sydney

Fish Pie 04

Janelle Bloom – Ready, Steady, Cook

Slow Roast Shoulder of Lamb 06

Ron O’Byran – Church St Enoteca, Melbourne

Maccherroni and Cheese with Shaved Black Truffle 08

Matt Golinski – The Rolling Dolmade, Noosa

Spanish Cassola of Duck, Tomatoes, Chickpeas and Chorizo 10

Adam Swanson – Zucca Greek Mezze, Adelaide

Baked Eggplant Roulades filled with minced Beef and Tomato 12

Hadleigh Troy – Restaurant Amuse, Perth

Chicken ‘A la nicoise 14

CorningWare Comfort Cooking Essentials 16

Desserts with CorningWare

Jason Roberts – Bellevue Hotel, Sydney
Berry Cobbler 20

Jimmy Shu – Hanuman, Darwin

Black Rice Creme Brulee 22

Philip Johnson – E’cco Bistro, Brisbane

Chocolate Self-Saucing Pudding 24
“ The earliest food memories I have are of apple
crumble, orange tarts and slow baked chickens
served up by my Grandmother in the classic white
CorningWare dishes with the Blue Cornflower
emblem on the side. This product evokes happy
memories of family gatherings, quality times

”
and early days.

Damian Heads
Steel Bar and Grill, Sydney

Mains 1
 Lamb Shank Casserole
Justin North
Becasse, Sydney

1. Preheat oven to 120˚C.

2. Add the oil to a large CorningWare Classics 3L Casserole dish

and heat over a medium high heat. Add the shanks and brown
in batches until well caramelised.

3. Once caramelised, remove the shanks from the dish. In the

same dish add the onion, garlic, thyme, bay leaves and carrot.
Continue to cook and colour lightly until the vegetables are
softened and aromatic.

4. Add the tomatoes and cook for 3 – 5 minutes until the

Serves 4 tomatoes begin to break down and go pulpy.

¼ cup (60mls) grapeseed oil 5. Add the wine and reduce until dry, then add the stock
4-6 lamb shanks, French trimmed and bring to a simmer. Place the reserved shanks back
1 onion, chopped into the dish, making sure they are completely submerged.
4 cloves garlic, crushed Cover with a lid and place in the oven.
Few sprigs thyme 6. After the casserole has been cooking for 1 ½ hours, peel and
2 bay leaves roughly chop the remaining vegetables. Add to the casserole.
1 carrot, roughly chopped
6. Return to the oven and leave uncovered, so the vegetables
2 ripe tomatoes, seeded and
‘bob around’ on the top and half braise and half caramelise.
chopped
Cook for a further 35 minutes, remove from the oven, stir
½ cup (125mls) white wine
through parsley and serve.
6 cups (1.5L) lamb,
veal or beef stock
1 white turnip

“
1 parsnip
1 small sweet potato I grew up with CorningWare in New Zealand: my dear
1 swede mother used to braise us wonderful casseroles, fish pies
2 tablespoons chopped and macaroni bakes. My favourite was a lamb shank
flat leaf parsley
casserole that was braised gently in the oven for about
4 hours. The aroma is still very vivid to me. The meaty
fragrant stew with the tomatoes, thyme, rosemary and
garlic would fill our house. I now reproduce the same
recipe for my own children, it is loving, warming and

”
very comforting – food for the soul.

2
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4
 Fish Pie
Damian Heads
Steel Bar and Grill, Sydney

Poaching liquor 1. Pre-heat the oven to 200˚C

½ cup (125mls) white wine
2. To prepare the poaching liquor, place all ingredients in a large
3 cups (750mls) water
saucepan over medium heat. Bring to the boil then reduce
½ onion, thinly sliced the heat and simmer gently for 20 minutes. Strain liquor and
1 carrot, thinly sliced return to the saucepan. Return to simmer.
¼ baby fennel, thinly sliced
1 celery stalk, thinly sliced 3. To prepare the mashed potatoes, place the potatoes in a
large pot of water with a liberal sprinkling of salt. Place over
2 flat leaf parsley stalks
medium-high heat and bring to the boil, then reduce heat and
2 bay leaves
simmer until potatoes are tender.
6 black peppercorns
1 teaspoon salt 4. Drain potatoes, then mash with the butter, egg yolks and milk.
Season with salt, cool and set aside.
Mashed potatoes
1.5kg desiree potatoes, 5. Cook the white fish, salmon and prawns separately in the
peeled and quartered simmering poaching liquor. Poach each item gently for 1½
100g unsalted butter, diced minutes then drain and transfer to a CorningWare French
2 egg yolks White 2.3L Oval Casserole. Set aside.
½ cup (125mls) milk
6. Place the mussels with the wine in a saucepan which has a
sea salt
tight fitting lid. Place over a high heat and steam the mussels
Fish open. Remove the flesh from the opened mussel and add to
600g white fleshed fish, the CorningWare dish. Discard the shells and any unopened
cut into 2cm dice mussels. Strain and reserve the cooking liquor.
400g salmon fillet, cut into 2cm dice
7. To prepare the garnish, melt the butter and cook the onions
250g raw prawns, peeled and halved
until soft. Add the mushrooms and cook for one minute.
1kg black mussels,
Add the wine and simmer until the liquid has evaporated.
scrubbed with beards removed
Place the cooked mushrooms and the chopped parsley in
½ cup (125mls) white wine
the CorningWare dish. Season the mix with a sprinkle of salt
Garnish and pepper.
25g unsalted butter, chopped
8. To make the sauce, melt the butter in a saucepan over
½ onion, finely diced
medium low heat. Add the flour to incorporate and cook,
100g button mushrooms, quartered
stirring for 2 minutes or until it smells slightly nutty. Remove
¼ cup (60mls) white wine
from heat and gradually add the hot reserved liquors, stirring
¼ cup flat leaf parsley, chopped until smooth. Return to the heat and simmer for 15 minutes,
sea salt and cracked black pepper stirring regularly. Pour the sauce into the CorningWare baker
Sauce and combine everything. Wipe the sides of the dish clean.
50g unsalted butter Roughly spoon the mashed potato on top of the pie.
50g plain flour 9. Bake the pie in the oven for 25 minutes then stand for
2 ½ cups (625mls) 5 minutes before serving.
reserved poaching liquor
100mls reserved mussel liquor
5
 Slow Roast Shoulder of Lamb
Janelle Bloom
Ready, Steady, Cook
1.4kg shoulder of lamb,
on the bone
Olive oil
sea salt and cracked black pepper
1 bunch rosemary
1 whole head garlic, sliced in half
2 lemons, cut into thin slices
1½ cups (375mls) chicken stock
6
1. P
 reheat oven to 130˚C
2. R
 ub the lamb with oil and season with salt and pepper.
3. Arrange the rosemary, garlic and half the lemon slices over
the base of a lightly greased CorningWare French White
3.8L Oblong Baker.
4. Place the lamb on top and pour enough stock into the baker
to cover the base (the lamb should not be sitting in stock).
Place remaining lemon slices over the lamb. Cover tightly
with two sheets of lightly greased foil and cook for 3 hours
or until lamb is so tender it falls from the bone.
5. Remove lamb from the oven. Increase oven temperature
to 200˚C. Once hot return the lamb in the baker to the oven
and roast, uncovered for 8-10 minutes until light golden.
Remove from oven, cover loosely with foil and set aside to
rest for 15 minutes.
6. Remove the lamb from the bone, spoon over juices from the
baker and serve with potato mash and steamed vegetables.
“ My cupboards are full with CorningWare and Pyrex.
I have always been a fan of CorningWare because it
is durable and multifunctional, I love that I can use
in it in the microwave, oven, dishwasher & freezer.
The new SimplyLite baker is my new favourite thing in
the kitchen, it’s so light you wonder how it can produce
such great food. And versatile, it does everything from a
roast to casserole with dumplings on top, a self saucing
pudding and the all-time classic apple crumble just to
”
mention a few. Happy cooking!
7
8
Maccherroniwith ShavedandBlackCheese
Ron O’Bryan
Church St Enoteca, Melbourne Truffle
Serves 4-6
400g good quality maccherroni
¼ cup (60mls) milk
150ml cream
1 tablespoon Dijon mustard
100g gruyere cheese, grated
100g pecorino, grated
100g Parmigiano Reggiano, grated
½ teaspoon smoked paprika
sea salt and cracked black pepper
1 small black truffle
½ bunch flat leaf parsley, chopped
1/3 cup breadcrumbs
1/3 cup grated Parmigiano
Reggiano, extra
1. Pre-heat the oven to 180˚C.
2. In a large saucepan, bring plenty of salted water to the
boil. Cook the pasta until al dente (check the packet for an
approximate cooking time). Drain well and toss in a little
extra virgin olive oil. Pour onto a tray to cool.
3. In a heavy based saucepan, combine the milk, cream and
Dijon and bring slowly to the boil, whisking constantly.
4. Reduce heat to a gentle simmer and cook for 5 minutes.
5. Remove from the heat and whisk in the cheeses and paprika.
Check the seasoning and adjust if required.
6. Shave the truffle as finely as possible and toss through the
pasta along with the parsley. Check the seasoning again and
adjust if required.
7. Pour the mixture into a CorningWare SimplyLite 1.9L
Oblong Baker, top with breadcrumbs and extra grated
Parmigiano Reggiano.
8. Bake for 10 – 12 minutes until golden on top and serve
immediately.
“ CorningWare is something that’s always been
in our house, for as long as I remember anyway.
My grandmother always used it – in fact I’ve still got her
Classics Casserole dish at home, and it gets a lot of use!
We use quite a bit of CorningWare both at home and at
the restaurant. It’s affordable, durable, it can be used for
just about anything and stands up well to the rigors of
a busy restaurant kitchen. It’s resistant to a very broad
temperature range and looks good enough to place on
”
the restaurant table.
9
 Spanish Cassola
of duck, tomatoes, chickpeas & chorizo
Matt Golinski
The Rolling Dolmade, Noosa

1. P
 reheat oven to 170˚C.

2. H
 eat oil in a large heavy based fryingpan over medium
high heat.

3. Dry the duck pieces, season and brown in batches in the

pan until golden. Drain on paper towel.

4. Transfer the duck to a CorningWare Classics 3L

Square Casserole Dish.

5. Fry the chorizo in the same frying pan until golden brown,
Serves 4 drain and add to the casserole dish.

2 teaspoons olive oil 6. Repeat with the onion and garlic, cooking until soft. Add the
tomato paste and cook, stirring constantly for 2 minutes.
4 large duck maryland portions
(leg and thigh attached) 7. Add the tomatoes, stock, chickpeas and spices. Bring to a boil
sea salt and cracked black pepper and simmer for 10 minutes, stirring occasionally. Season and
2 chorizo sausages, pour over the duck and chorizo.
cut into 2cm pieces
1 onion, chopped 8. Cover the casserole dish and cook for 1½ hours.
2 cloves garlic, sliced 9. Remove the lid and skim off any excess fat from the sauce.
2 tablespoons tomato paste Serve from the dish on the table with steamed vegetables
2 cups seeded and and crusty sourdough bread
chopped ripe tomatoes
1 cup (250mls) chicken stock
1 cup (250g) tinned chickpeas,
rinsed and drained
2 teaspoons sweet paprika
Pinch saffron, soaked in boiling
water for 10 minutes
“ CorningWare has been a part of my life for as long
as I can remember. The Blue Cornflower symbol is
synonymous with the aromas of Mum's lamb casserole,
1 cinnamon stick
or the eagerly awaited lemon delicious pudding baking
2 bay leaves
in the oven. CorningWare's timeless designs are durable,
functional and beautiful, and their classic style makes
them as suitable for use professionally as they are for

”
feeding my family at home.

10
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 Baked Eggplant Roulades
filled with minced beef & tomato
Adam Swanson
Zucca Greek Mezze, Adelaide

Tomato Salsa
1. Heat oil in a large saucepan over medium heat. Add the onion,
garlic and bay leaves and cook until onion is translucent.

2. Pour in the wine and deglaze the pan.

Reduce the liquid by half.

3. Add tomatoes and cook for 45 minutes, stirring regularly.

Season with salt and pepper and set aside.

Eggplant Roulades

Eggplant roulades 1. Slice eggplants into ½ cm thick strips lengthways. Place the
3 large ripe eggplants strips evenly onto a tray and sprinkle a small amount of salt
1kg beef mince over each slice (this is to remove any bitterness from the
eggplant). Set aside for half an hour.
1 bunch dill, finely chopped
1 bunch spring onions, chopped 2. Place mince into a bowl and add dill, spring onion, grated
2 cups (250g) grated cheese, garlic, eggs and bread crumbs. Mix all ingredients
Kefalotyri* cheese thoroughly and season with salt and pepper. Place mixture
1 tablespoon crushed garlic in the fridge.
2 eggs, lightly beaten
3. Take eggplants and wash off all excess salt, then dry thoroughly
1 cup breadcrumbs
with paper towel.
sea salt and cracked black pepper
1 cup (250mls) vegetable oil, 4. Place a shallow frying pan over medium heat and add the
for frying oil. Once hot, lightly flour eggplant slices and slowly shallow
Plain flour fry them in batches until golden brown on both sides. When
¼ cup (60mls) olive oil cooked, place eggplant slices onto a tray lined with paper
towel, then cover and cool in refrigerator.
Tomato salsa
¼ cup (60mls) olive oil 5. Once the eggplant slices are cool, lay out on a board. Take one
1 onion, finely chopped
heaped tablespoon of mince mixture and place it at the top of
each slice. Gently roll the eggplant over the mince until fully
1 tablespoon crushed garlic
rolled. Repeat process until each eggplant slice has been used.
3 bay leaves
1 cup (250mls) white wine 6. Cover the base of a CorningWare SimplyLite 2.85L oblong
500g tinned crushed tomatoes baker with half the reserved tomato salsa. Place the eggplant
sea salt and cracked black pepper rolls into the dish and ladle some more salsa over the top of
the roulades.

7. Bake in a moderate oven for 35 minutes, then remove and

serve immediately sprinkled with chopped flat leaf parsley.

*Available at most supermarket delis

13
 Chicken ‘A la Nicoise
Hadleigh Troy
Restaurant Amuse, Perth
Serves 4-6
1 tablespoon olive oil
6 chicken thighs, skin on, bone in
1 cup (250mls) white wine
2 cups seeded and chopped
tomatoes
2 cloves garlic, crushed
4 globe artichokes, trimmed,
halved with chokes removed
6 medium zucchini
100g pitted black olives
2 tablespoons chopped
flat leaf parsley
14
1. Preheat oven to 180˚C.
2. Heat the oil in a large heavy based fryingpan over medium
high heat.
3. Add the chicken and brown in batches until sealed on each
side. Remove from pan and transfer to a CorningWare French
White 3.8L Oval Casserole.
4. Return the fryingpan to the heat and add the wine.
Deglaze for a couple of minutes until reduced then add tomato
and crushed garlic. Cook for 5 minutes then transfer mixture to
the casserole dish and pour over chicken.
5. Cover dish, place in oven and bake for 20 minutes.
6. Remove from oven and add artichokes, zucchini and olives.
Cover and return to the oven for a further 20 minutes.
7. Sprinkle with chopped parsley and serve directly from
CorningWare dish on the table.
“
I like using CorningWare products in my home kitchen
as they heat up quickly and evenly. The quality of the
ceramic allows for fantastic heat retention and the
diversity of the range means that there is a dish for
every occasion. They present so well that it’s great
to be able to put them in the middle of the table so
”
everyone can relax at dinner time and help themselves.
15
 Comforting Cooking Essentials

• Made of a revolutionary material that • Durable ceramic stoneware

withstands extreme temperature changes
• Stylish, crisp-white, fluted design
• Can be used on the stove
•C
 an safely be transferred from the oven,
• Can be taken straight from the fridge or to the tabletop, to the freezer
freezer to the oven or microwave
• Easy to clean and dishwasher safe
• Extremely durable
• Available in a variety of shapes and sizes
• Comes with a Pyrex glass lid

• Easy to clean and dishwasher safe

16
•E
 ven when full of food, SimplyLite is
half the weight of similar sized bakeware

•U
 ltra-light and easy to handle from oven
to tabletop

•M
 icrowave, oven and dishwasher safe

•M
 ade with a non-porous material so
will not retain stains or odours

17
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“ CorningWare – classic, elegant design and so
versatile. I love the way one dish can be used,
in the oven or in the microwave. And then I can
take that dish straight to the table to serve and
it looks fabulous. Less preparation and most
important for me – less washing up and more
space in the dishwasher. We’ve had a Cornflower
Blue square casserole in the house for years and
I’m amazed at how it still manages to look brand
new. That’s quite an achievement in a household

”
of enthusiastic cooks!

Jimmy Shu
Hanuman, Darwin

Desserts 19
 Berry Cobbler
Jason Roberts
Bellevue Hotel, Sydney

1. Preheat oven to 160˚C

2. In a large bowl sift the flour, baking powder and bi-carbonate
soda and set aside.

3. Using electric hand beaters or a standing mixer beat the

butter and sugar until light and fluffy (approximately 4 minutes).
Scrape down the sides of the bowl with a spatula and then start
to incorporate the eggs one at a time until well combined.

4. Add the dry ingredients in batches, alternating with the sour

cream. Scrape down the sides of the bowl making sure all
Serves 6-8 ingredients are well combined and then set aside.

Batter 5. In a separate bowl, mix together the berries, along with
2 cups (300g) plain flour the extra sugar, orange zest, vanilla, verjuice and flour.
1 teaspoon baking powder 6. Transfer the berries mixture into a CorningWare SimplyLite
½ teaspoon bi-carbonate soda 1.4L casserole dish. Spoon over large dollops of the prepared
½ cup (125g) unsalted butter, batter leaving space between each mound. Dust with the
chopped combined sugar and cinnamon powder.
¾ cup (175g) caster sugar
2 eggs 7. Bake for 35 – 40 minutes or until the juice from the berries
has thickened and the batter mounds have turned golden brown.
½ cup (125g) sour cream
8. Remove from oven and leave to rest for 15 minutes before
Berry filling
serving. Serve with thick cream or custard.
2 cups blueberries*
2 cups blackberries*
2 cups raspberries*

“
2 cups red currents*
CorningWare has been in my family for as long as I can
¼ cup (60g) caster sugar, extra
remember. My grandmother used it, my mother uses
1 teaspoon finely
grated orange zest it and I love using CorningWare too. I am a huge fan
1 teaspoon vanilla extract of ‘One dish wonders’ and nothing beats CorningWare
2 tablespoon verjuice SimplyLite for preparing them. I will be using my

”
3 tablespoons plain flour, extra CorningWare bakeware for years to come.
Dusting sugar

¼ cup (60g) caster sugar, to dust

¼ teaspoon ground cinnamon

* if fresh berries are unavailable

use thawed frozen berries.

20
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22
Black Rice Crème Brulee
Jimmy Shu
Hanuman, Darwin

Black Rice
1. Place the rice in a large bowl and pour over enough water to
cover. Set aside and soak overnight.

2. Wash and drain rice, place in a saucepan with 2 ½ cups water

and bring to boil. Reduce heat to medium and leave to cook
stirring rice every now and again to prevent rice sticking to
bottom of pan. When rice is cooked, drain and rinse under
cold water.

3. Return drained rice to saucepan. Add coconut milk, pandan

leaf, dark palm sugar and a pinch of salt. Cook over medium
1/3 cup (80g) black rice heat stirring constantly until sugar dissolves and mixture is
300mls coconut milk thick and creamy. Remove from heat and chill.
1 pandan leaf
Crème Brulee
60g dark palm sugar, grated
Pinch salt 1. Place the cream in saucepan. Split the vanilla bean, scrape
600mls thickened cream seeds and add to cream. Place over medium heat and bring
1 vanilla bean pod to just below boiling point.
6 egg yolks
2. Remove from heat immediately and leave to stand for 5 minutes.
½ cup (125g) caster sugar
3 teaspoons caster sugar, 3. Place the egg yolks and sugar into a bowl and whisk until thick
extra, to serve and pale. Pour hot cream over the yolk mixture and whisk
gently to combine. Strain mixture and remove any foam that
has formed.

4. Preheat oven to 120˚C.

5. Place 1 – 2 tablespoons black rice into the base of six

CorningWare French White 115 mls ramekins and carefully
pour creme brulee mixture over the rice mix, taking care not
to form any bubbles on top.

6. Sit ramekins in a deep baking dish and pour boiling water

into the pan to come halfway up the sides of the ramekins.

7. Cover pan with foil and bake in a preheated oven at 130˚C

for 40 – 45 minutes. The custard should still be slightly wobbly
when done. Remove ramekins from pan and set aside to cool.
When cooled, cover and place in fridge to chill overnight.

To serve

Preheat grill to high. Sprinkle extra sugar evenly over the top
of the custard and place under hot grill until sugar melts and
caramelises. Use a blowtorch if available.

23
 Chocolate Self-Saucing Pudding
Philip Johnson
E’cco Bistro, Brisbane

1. Preheat oven to 180˚C.

2. Grease a CorningWare 1.4L Square dish.

3. Sift together the flour, baking powder, salt and cocoa in a

large mixing bowl; stir through the sugar.

4. Make a well in the centre and add the combined milk, vanilla
and melted butter, mixing with a large spoon until smooth.
Pour the pudding mixture into the prepared dish.

5. To make the sauce, combine the brown sugar, cocoa and hot
water and gently pour over the pudding.
Serves 6-8
6. Bake for 1 hour, or until the pudding has a sponge-like texture
1 cup (150g) self-raising flour
on top and a rich fudge sauce base.
1 teaspoon baking powder
½ teaspoon salt 7. Serve immediately, with cream or vanilla ice cream.
1 tablespoon unsweetened
cocoa powder
170g caster sugar

“
½ cup (125mls) milk
I've been cooking from a very young age and one of
1 teaspoon vanilla extract
2 tablespoons melted
my earliest memories is baking a self-saucing chocolate
unsalted butter pudding in my Mum's CorningWare dish. I still have

”
that dish and still use it to cook that same dessert.
Sauce
165g brown sugar
1 tablespoon unsweetened
cocoa powder
1 ¾ cups (435mls) hot water

24
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Comfortwith CorningWare
Cooking