Recipes

Tobie Puttock's Silky Chocolate and Star Annise Tart

Preparation time 50 mins Cooking time: 45 mins Serves: 6-8

Ingredients:

butter, for greasing 2 tbs caster sugar 200g good-quality dark chocolate 2 star anise 1/2 cup full-cream milk 1 cup double cream 1 free-range egg cocoa powder, for dusting Sweet Pastry 300g gluten-free plain flour 200g unsalted butter, cubed and softened 3 large free-range egg yolks 60g caster sugar pinch of salt

Method:
1. For the sweet pastry, if you have a food processor pulse the flour and butter until the mixture resembles coarse breadcrumbs. Alternatively, use your fingertips to rub the butter into the flour to get the same effect. Add the 2. egg yolks and sugar. Process or mix the ingredients until they combine to form a smooth ball of pastry. Divide the pastry into 2 balls and wrap each ball in plastic film. Place in the fridge for at least 1 hr before using.

3. 2. Lightly butter a 30cm tart tin with a removable base. using a cheese grater, grate one of the pastry balls into the tin; the other one will keep in the freezer for a few weeks. Then, using your fingertips press the pastry across the base and up the side of the tin. Put the pastry case in the fridge for 30 mins. 4. Preheat the oven to 180 degrees celcius. line the pastry case with baking paper or foil, then scatter with a couple of handfuls of dried chickpeas, lentils or rice, or use pastry weights if you have them. (The weights prevent the pastry from bubbling as it cooks.) bake for 20 mins, then leave it to cool in the tin. When cool, remove the weights from the pastry case. 5. Reduce the oven temperature to 160 degrees celcius. Meanwhile, put the sugar and the chocolate in a large heatproof bowl. Combine the star anise, milk and cream in a small saucepan, then bring to the boil. Pour the hot cream and milk mixture over the chocolate while whisking furiously; once the chocolate has melted, whisk in the egg. 6. Dust the pastry case with cocoa powder. Pour the chocolate mixture into the cooled pastry case and bake in the oven for about 25 mins or until the tart is just firm. leave to cool on a wire rack. Dust with cocoa powder, then serve with berries to the side, if theyre in season.

Recipes
Cauliflower & sweet potato curry

Preparation time 10 minutes Cooking time: 25 minutes Serves: 4

Ingredients:

500g cauliflower 300g sweet potato 2 large potatoes cup vegetable oil 1 onion, chopped 1 clove garlic, crushed 1 tsp grated fresh ginger 1 tbs Curry Powder 2 tsp Ground Cumin 400g can Diced Italian Tomatoes 1 cup vegetable stock cup frozen peas 2 tbs natural yoghurt cup coriander leaves

Method:
1 Divide cauliflower into small florets. Peel sweet potato and potato and cut into 2cm pieces.

2 Heat oil in a over medium medium saucepan heat. Add onion, garlic and ginger and cook for 2 minutes. Stir in curry powder and cumin and cook for 1 minute.

3 Add tomatoes and stock and bring to the and boil. Add prepared vegetables, reduce heat to low and simmer for 15 minutes until tender. Stir in frozen peas and cook for a further 5 minutes.

4 Spoon into serving bowls and top with a little yoghurt and chopped coriander. Serve with steamed basmati rice and pappadums.

Pasta with Spicy Sausage & Olives

Preparation time 5 minutes Cooking time: 45 minutes

Serves: 6

Ingredients:
o o o o o o o o o o o o

2 tbs olive oil 1 onion, finely chopped 3 cloves garlic, crushed 1 medium carrot, finely chopped 3 sticks celery, finely chopped 1/2 cup dry white wine 1/2 cup chicken stock 2 x 400g cans whole peeled tomatoes 6 Italian sausages 500g Woolworths Select linguine 18 pitted Balsamic Kalamata olives, halved shaved parmesan, to serve

Method:
1. Heat oil in a large saucepan. Add onion, garlic carrots and celery and cook until softened. Stir in wine and chicken stock and simmer for 5 minutes. 2. Add tomatoes and simmer for a further 40 mins. Grill sausages, slice into 2cm pieces and stir into sauce. 3. Cook pasta in plenty of boiling salted water as per packet instructions. Drain and divide between bowls, spoon sauce over and top with parmesan.