recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 67

PHOTOGRAPHY

SCOTT HAWKINS & ROB SHAW

Pumpkin, Ricotta

& Leek Strudel

SERVES 6 PREP 30 minutes COOK 1 hour

1.2kg butternut pumpkin,

cut into 2.5cm pieces

Cooking oil spray

2 teaspoons vegetable or olive oil

2 leeks, pale section only, halved

lengthwise, thinly sliced

3 teaspoons finely chopped rosemary

8 sheets filo pastry

60g butter, melted

200g fresh reduced-fat ricotta

¼ cup freshly grated parmesan

2 tablespoons pepitas (pumpkin seeds)

2 tablespoons flaked almonds

1 Preheat oven to 200ºC/180ºC fan-forced.

Line 2 oven trays with baking paper. Place

pumpkin, in a single layer, on trays. Spray with

oil. Bake, swapping trays halfway through

cooking, for 40 minutes or until tender.

2 Meanwhile, heat oil in a frying pan over

moderate heat. Cook and stir leek and

rosemary for 10 minutes. Cool slightly.

3 Line a large oven tray with baking paper.

Place pastry on a clean work surface. Cover

with a clean tea towel, then a damp tea

towel (this will prevent it drying out). Stack

pastry sheets, brushing each with melted

butter. Cut stack in half lengthwise.

4 Combine leek, ricotta and parmesan in

a large bowl. Add pumpkin; toss to combine.

Spoon pumpkin mixture over one of the filo

stacks, leaving a 2cm border. Brush filo

edges with butter, then top with remaining

filo. Press firmly to cover and enclose the

filling. Fold in edges to seal. Transfer to

prepared tray. Use a sharp knife to score

pastry across the top at regular intervals.

Brush top with any remaining butter.

Sprinkle with pepitas and almonds. Bake

for 20 minutes or until golden and crisp.

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Cauliflower, Leek

& Corn Soup

SERVES 4 PREP 20 minutes

COOK 30 minutes COST $3.15 a serve

500g cauliflower, cut into large florets

¼ cup freshly grated parmesan

2 rashers bacon, rind removed, chopped,

plus 1 extra, chopped

1 tablespoon vegetable or olive oil

1 leek, pale section only, thinly sliced

1 clove garlic, crushed

1 teaspoon thyme leaves

300g all-rounder potatoes

(such as desiree), cut into 1cm pieces

2 cups boiling water

2 large chicken stock cubes

2 cups milk

1 cup frozen corn kernels

2 tablespoons chopped flat-leaf parsley,

to serve

1 Preheat oven to 200ºC/180ºC fan-forced.

Line an oven tray with baking paper. Cut

a quarter of the cauliflower florets into

0.5cm-thick slices. Arrange, in a single layer,

on tray. Sprinkle with parmesan. Add bacon

to one side of tray. Bake for 20 minutes or until

cauliflower is golden and bacon is crisp.

2 Meanwhile, heat oil in a large saucepan

over moderate heat. Cook leek and extra

bacon for 3 minutes or until leek softens.

Stir in garlic and thyme; cook for 1 minute

or until fragrant Add remaining cauliflower

florets, potato, the water, crumbled stock

cubes and milk. Bring to the boil. Reduce

heat; simmer, for 20 minutes or until

vegetables are tender. Remove from heat.

Cool slightly. Using a hand blender, blend

soup until smooth. Place soup over low

heat. Add corn; cook and stir for 5 minutes

or until corn is heated and tender.

3 Serve soup topped with baked

cauliflower, crispy bacon and parsley.

MAKE AHEAD

Soup can be made

up to 3 days ahead.

Store in an airtight

container in the

fridge, or label, date

and freeze for up to

3 months. Thaw in

fridge overnight

WIN

Diamond Lite

Grill Pan

MAKE AHEAD

You can make this

strudel up to a day

ahead. Store in an

airtight container

in the fridge

in season here to help in season here to help in season here to help in season