Latest Recipe

Episode 5 - Workman’s Funky Bar & Cafe, Matamata

     

Episode 5 - Bacon, Egg & Yoghurt Filo Pie
Recipe ©copyright Julie Le Clerc 2012

Serves 8

Olive oil
1 large onion, chopped
250g Hellers Free-farmed middle eye bacon, coarsely chopped
250g Parkvale Gourmet Brown flat mushrooms, thickly sliced
1 cup Alpine grated Edam cheese
1/2 cup Alpine shredded parmesan cheese
3/4 cup fresh breadcrumbs (made from stale bread – not dry crumbs)
1 cup Easi Yo Greek-style yoghurt
4 large eggs, lightly beaten
1/4 cup chopped fresh parsley
Himalayan Salt and freshly ground Organic black pepper
15 Timos filo pastry sheets
Extra Easi Yo yoghurt, to serve

1 Heat 2 tablespoons oil in a large frying pan. Add onion and bacon and cook for 5 minutes over a medium heat, stirring regularly. Remove to one side to cool. Add mushrooms to the pan and a little more oil. Cook for 5 minutes to lightly brown. Remove to cool.

2 Combine cooled mushrooms with onion and bacon. Stir in Edam and Parmesan cheeses, breadcrumbs, yoghurt, beaten eggs, and parsley, and season well with salt and pepper. Heat oven to 200°C.

3 Spray a 22cm springform cake tin with oil. Working quickly, spray one sheet of filo lightly with oil. Place a second sheet on top and use to line the base and sides of the pan, leaving an overhand over the edge of the tin. Repeat with remaining sheets of filo so that you have used 10 sheets, laying these diagonally on top of each other so that they fan out around the tin.

3 Spoon filling mixture into prepared filo, press down well and smooth the surface. Fold in overhanging edges of filo to cover filling. Brush remaining 5 sheets of filo with oil, scrunch up filo sheets and arrange evenly on top of the pie. This creates an attractive frilly topping.

4 Bake for 60 minutes or until filling is set and pastry is golden brown. Cover surface with foil towards end of cooking time to prevent over browning, if necessary. Cool a little before removing from tin and slicing to serve. Serve with extra dollops of yoghurt on the side, as a sauce.


Episode 5 - Thai-Style Beef Salad
Recipe ©copyright Julie Le Clerc 2012

Serves 6

700g Dry-aged Meat Cuisine thick beef steaks, such as rump, sirloin or scotch fillet
3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
Vegetable oil, such as peanut or sunflower oil
3 carrots, peeled and sliced on an angle
1 telegraph cucumber, sliced on an angle with seeds removed
5 Status Produce Vintage Tomatoes, cut in wedges
150g Mesclun (baby salad leaves)
Bunch of spring onions, sliced
1 cup toasted blanched peanuts, coarsely chopped
1/3 cup chopped fresh coriander

Dressing:
3-4 tbsp Lee Kum Kee Panda Brand Oyster sauce, to taste
1 tbsp Lee Kum Kee Premium soy sauce
2 tbsp brown sugar
1 red chilli, finely chopped with seeds removed
Juice of 3-4 limes
2 tbsp cold water

1 Trim beef steaks of fat. Rub steaks all over with oyster sauce; cover and set aside to marinate for 10-30 minutes.

2 Heat a nonstick frying pan or chargrill, add a film of oil and pan fry steaks for 2-3 minutes on each side, depending on thickness of steaks and your preference for pink meat. Remove to a plate and set aside to rest and cool.

3 Thinly slice cold beef steaks and place in a bowl. Combine salad ingredients (except peanuts and coriander) in another large bowl.

4 Place dressing ingredients in a screw top jar and shake well, to combine. If necessary, adjust proportions to taste to obtain a balance of hot, sweet, sour and salty flavours. Pour some dressing over the beef and some over the salad. Toss well. Arrange dressed salad on a platter and top with beef. Scatter with peanuts and coriander and serve immediately.

Episode 5 - Dark Chocolate Raspberry Tarts
Recipe ©copyright Julie Le Clerc 2012

Makes 24

Chocolate pastry:
200g butter, softened but not melted
3/4 cup icing sugar
1 egg
Pinch of salt
2 tbsp cocoa powder, sifted
2 1/4 cups plain flour

Filling:
3/4 cup cream
250g Whittakers Dark Ghana 72% chocolate, coarsely chopped
2 cups Orchard Gold frozen raspberries

1 tbsp brandy or liqueur (optional)

1 To make pastry, place sugar, butter and egg in a bowl and beat to just combine (do not cream the mixture). Add cocoa and flour and mix to combine into a dough. Wrap dough in plastic wrap and chill for 30 minutes to rest.

2 Roll out pastry to 5mm thick. Using a 9cm cookie cutter, cut out 24 circles. Fit circles into the bases of 24 standard muffin tins. Prick bases with a fork and chill for 30 minutes. Heat oven to 200°C.

3 Line pastry cases with small squares of foil and fill with baking beans. Bake for 10 minutes (this is known as ‘blind baking’). Remove foil and beans and return pastry cases to the oven for a further 5 minutes to finish cooking. Remove to cool.

4 Place cream, chocolate and raspberries in a bowl and microwave for 3-5 minutes, to melt.Whisk mixture until chocolate is smooth but there are still lumps of raspberries. Whisk in brandy or liqueur, if desired. Spoon chocolate raspberry mixture into prepared pastry cases to fill and leave in a cool place to set.

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