DANISH-STYLE HOT DOGS
MAKES 6
6smokedwieners(fromselected
supermarkets and good delis)
6hotdogbuns
(^1) / 2 cup (125ml) tomato sauce (ketchup)
(^1) / 4 cup(60ml)sweetmustard
2 large pickled gherkins, thinly sliced
Fried Asian shallots (from Asian food
shops), to serve
RED ONION PICKLE (OPTIONAL)
150ml red wine vinegar
(^1) / 4 cup (55g) caster sugar
1 red onion, sliced into thin rounds
Fortheredonionpickle,combinevinegar
and sugar in a bowl, stirring to dissolve
sugar.Addonion,coverandchill.
Preheattheovento180°C.Bringa
wide saucepan of water to a simmer, add
hotdogs,reduceheattolowandsimmer
for5 minutes to heat through.
Meanwhile, slice hot dog buns
lengthways from top, until halfway
through.Placeinovenfor2minutesto
warm through. When warm, spread a little
ketchupinsideeachbun,pushahotdog
into each and spread a good teaspoon
ofmustardacrossthehotdog.Arrange
slicedgherkinacrosseachhotdogina
fanpattern,alongwithpickledonions,if
using. Sprinkle with fried shallots to serve.
BEST-EVERTOASTED SANDWICH
MAKES 1 SANDWICH
2 thick slices sourdough
1 tbs creme fraiche
1 tbs Dijon mustard
60g Comté cheese (French semi-hard
cheese – from good delis, substitute
cheddar), thickly sliced
Melted unsalted butter, to brush
Spread1sliceofsourdoughwithcreme
fraiche and the other with mustard. Top
mustard slice with cheese and scatter
overapinchoffreshlygroundblack
pepper. Top with second sourdough
slice, creme fraiche-side down, and brush
outside of sandwich with melted butter.
Heat a non-stick frypan to medium-
highheat.Cooksandwich,pressingdown
gently with a spatula, for 2-3 minutes each
side or until golden and cheese is melted.
APPLETURNOVERS
MAKES 6
Youcanprepareturnoversupto1day
ahead and store, covered and chilled,
until ready to cook.
400gGranny Smith apples, peeled,
chopped into 1.5cm pieces
(^3) / 4 cup (180ml) apple juice
90gbrown sugar
(^3) / 4 tsp ground cinnamon
(^1) / 2 tsp vanilla paste
1 tsp powdered gelatine
445g frozen shortcrust pastry
(weusedCarêmebrand), thawed
1 egg, lightly beaten
Icing sugar, to serve
WHIPPED CREAM
1cup(250ml)thickened cream
1 tbs caster sugar
(^1) / 2 tsp vanilla paste
Combineapple, apple juice, sugar,
cinnamon, vanilla and a pinch of salt
flakesinasaucepanovermedium-high
heat.Bringtoasimmerandcook,stirring
occasionally,for5minutesoruntilapple
istenderandliquidhasreducedslightly.
Stir through gelatine and cook, stirring
constantly,for2minutesoruntilgelatine
isdissolved.Transfertoaheatproofbowl.
Returnhalf apple mixture to pan and
mash with a fork, then return mashed
apple mixture to unmashed apple
mixture.Coverandchilluntilcold.
Cut six 12cm rounds from pastry.
Brush edges of each pastry round with
some egg wash. Spoon one-sixth of the
apple mixture onto half of each round,
leavinga2cmborderaroundtheedge.
Foldthepastryovertomakeahalf-moon
shapeandsealbypinchingthepastry
between your fingers. Finally, crimp the
edgeofthepastrywiththebackofa
fork.Chilleachturnoverasyouprepare
theremainingpastries.Onceallare
assembled, chill for at least 1 hour.
Preheattheovento180°C.Greasea
bakingtrayandlinewithbakingpaper.
Brushpastry tops with egg wash, place
onpreparedtrayandbakefor25minutes
or until golden and cooked through.
Meanwhile,forwhippedcream,ina
standmixerfittedwithwhiskattachment,
whiskallingredientsuntilfirmpeaks.
Serveturnovershotorwarm,dustedwith
icing sugar and with cream alongside.
MOLTEN SKILLET BROWNIE
SERVES 6
Youcanpreparebrowniebatterupto
1dayaheadandstore,covered and
chilled, until ready to cook.
130g dark (70%) chocolate, chopped,
plusextra 80g
(^1) / 2 cup (125ml) sunflower oil
200gcaster sugar
1tbsgoldensyrup
(^1) / 2 tsp vanilla extract
2 whole eggs, plus 1 egg yolk
100g plain flour, sifted
(^2) / 3 cup(70g)cocoapowder, sifted
10gcornflour, sifted
(^1) / 2 tspbakingpowder,sifted
130gpeeled hazelnuts, chopped, plus
extraroastedandchopped to serve
Vanilla ice cream, to serve
Preheattheovento150°C.Greasea17cm-
wide, 5cm-deep, heavy-based ovenproof
frypan.Fillasmallsaucepanone-third
full with water and bring to a gentle
simmer. Place chocolate, oil, sugar, syrup,
vanillaandapinchofsaltflakesinasmall
heatproofbowl.Setbowloverpanand
stir occasionally until chocolate mixture is
melted(don’tletthebowltouchthewater).
Set aside to cool to room temperature.
Beateggsandeggyolkinabowland,in
3 batches, gradually whisk into chocolate
mixture. Fold in flour, cocoa, cornflour,
baking powder and half hazelnuts, then
pour into prepared pan. Gently push
remaining 65g hazelnuts and extra
80gchocolateintobatter,thenbakefor
25-30minutesoruntilbrowniehasrisen
andcomeawayslightlyfromedgesofpan.
Standfor5minutes,thenscatterwithextra
hazelnuts and serve with ice cream.