ina largenon-stickfrypanovermedium
heat.Addhalfthedumplingsandcook
for4 minutes.Carefullyaddhalfthe
cornflourmixture,coverwitha lidand
cookfor3 minutesoruntilthewater
hasevaporatedandthedumplings
arecooked.Removelidandcookfor
a further2-3minutesoruntilcornflour
is goldenandcrisp.Removedumplings
frompanandrepeatwithremaining
oil,dumplingsand^1 / 2 cup (125ml)
cornflourmixture.
Combinevinegar,soy,gingerand
reservedbaconin a smallbowl.Transfer
dumplingstoa servingplateandscatter
over shiso. Serve with dressing alongside.
BRIOCHEWAFFLESWITHBACON,
APPLE& WALNUT BUTTER
SERVES 4
You will need a waffle maker for this recipe.
200gstreakybacon,rind removed,
cutinto3cmpieces
50gunsaltedbutter,chopped
(^1) / 4 cup(60g)brownsugar
3 greenapples,peeled,coresremoved,
cutinto1cm-thickwedges
(^1) / 4 cup(30g)choppedwalnuts
(weusedWoolworths Macro)
1 tbsrunnyhoney
1 tspapplecidervinegar
2 eggs,lightlybeaten
(^1) / 2 cup(125ml)milk
1 tbscastersugar
1 tspvanillaextract
1 600gbriocheloaf,cut into
5cm-thickslices
Vanilla ice cream, to serve
Tomakethebaconandcaramelised
applebutter,heata largenon-stick
frypanoverhighheat.Addbaconand
cook,turning,for3-4minutesoruntil
golden and crispy. Remove with a slotted
spoonandsetaside.Addbutter,brown
sugar,apple,walnutandhoney,reduce
heattomediumandcook,stirring
occasionally,for5-6minutesoruntil
caramelised.Addvinegarandstirto
combine.Returnbacontopanandtoss
tocombine.Setasideandkeepwarm.
Preheata wafflemakeraccording
tothemanufacturer’sinstructions.
Whiskeggs,milk,^1 / 4 tspsaltflakes,
sugarandvanillatogetherin a largebowl.
Pourintoa deep-sidedtray.Addbrioche
andpartiallysoakin eggmixture,thenturn
tocoat. Lightlygreasethewafflemaker
and,in batchesif necessary,addbrioche
andcookfor3-4minutesoruntilgolden
andcrisp.Repeatwithremainingbrioche.
Toserve,placewafflesonservingplates
and top with apple butter and ice cream.
BACON& PORKSAUSAGEROLLS,
BEETROOTSRIRACHAKETCHUP
MAKES 4 LARGE SAUSAGE ROLLS (SERVES 8)
2 tbsextravirginoliveoil
1 onion,finelychopped
2 garliccloves,finelychopped
1 celerystalk,finelychopped
200gstreakybacon,rindremoved,
finelychopped,plusextra6 slices,
rindremoved,cutinto4 pieces
500gleanporkmince
(^1) / 3 cup(15g)pankobreadcrumbs
1 tbsseededmustard
1 tspfennelseeds,crushed
(^1) / 4 cupsage,finely chopped, plus extra
24 leaves
1 egg,lightly beaten
1 tbsmilk
2 sheetsfrozen puff pastry, thawed,
halved
BEETROOTSRIRACHAKETCHUP
100gstreakybacon,rind removed,
finely chopped
250gprecookedbeetroot, grated
2 tbsbrownsugar
2 tbsredwinevinegar
1 tbstomatoketchup
1 tbs sriracha
Preheatovento200°C.Heatoilin a
largefrypanovermediumheat.Add
onion,garlic,celeryandbacon,season
andcook,stirringoccasionally,for
8-10minutesoruntilvegetablesare
softened.Removefromtheheatandset
asidetocoolina largebowl.Addthe
mince,breadcrumbs,mustard,fennel
andsage,andstirwelltocombine.
Meanwhile,placeeggandmilkin
a smallbowlandstirtocombine.
Dividetheporkmixtureamong
pastrysheets,layingit alonga long
edgetoforma log.Rolltoenclose,
brushingthelast3cmofpastrywith
eggwash,thensealandtrimpastry.
Place,seam-sidedown,ona baking
traylinedwithbakingpaperandfreeze
for 10 minutes(thiswillmake the sausage
rollseasiertoslice).
Cuteachsausagerollin halfand,
usinga smallsharpknife,make
3 diagonalscoresin thetopofeach.
Usinga butterknifeorpalletknife,
press1 pieceofextrabaconand1 sage
leafintoeachscore.Brushwellwith
eggandbakefor 35 minutesoruntil
pastryis goldenandsausage rolls are
cookedthrough.
Meanwhile,forthebeetrootsriracha
ketchup,heata mediumnon-stickfrypan
overmediumheat.Addbaconandcook,
stirringoccasionally,for4 minutesoruntil
crisp.Addbeetroot,sugar,vinegar,
ketchupandsriracha.Seasonandbring
toa simmer.Simmerfor3-4minutes or
untilstickyandreduced.
Servethesausagerolls with beetroot
sriracha ketchup.
“GIVE SAUSAGEROLLS– THEULTIMATE
COMFORTFOOD– ANUPGRADE BYADDING
STRIPS OF STREAKY BACON AND SAGE.”
SPOTLIGHT ON.
delicious.com.au 99