Hawkesbury District Independent June 2017 #85 - Page 24

What’s cooking? with Con from Richmond Fruit Market Winter vegetable, barley & lamb shank soup 3 trimmed lamb shanks 10 cups water 1/3 cup pearl barley 2 leeks, trimmed, halved lengthways and thinly sliced 1 celery stick, thinly sliced 2 large carrots 1 swede, peeled and diced 1 parsnip, peeled and diced 1 turnip, peeled and diced 1 cup finely shredded Chinese cabbage 1/4 cup flat-leaf parsley leaves, chopped Crusty bread, to serve 1. Place lamb shanks and water into a large deep saucepan. Bring to the boil, skimming froth occasionally, over medium heat. Stir in barley, partially cover and simmer, stirring occasionally, over medium-low heat for 1 hour. 3. Remove lamb shanks to a board and shred flesh (discard bones). Add lamb and parsley to soup. Season with salt and pepper to taste. Simmer soup, stirring occasionally, for a further 10-15 minutes. Serve with crusty bread. 2. Add celery, carrots, swede, parsnip, turnip and cabbage to soup. Stir to combine, cover and simmer, stirring occasionally, for 45 minutes. This soup can be made the day before serving and stored in an airtight container in the fridge. Remove and discard any fat on the surface before reheating. Mini Cornish pasties 2 tbs olive oil 1 small onion, finely chopped 250g veal mince 1 small swede (about 200g), Peeled and cut into 1cm cubes 1 potato (about 180g), Cut into 1cm cubes 1 carrot, peeled and cut into 1cm cubes 1 celery stick, finely chopped 1 tbs plain flour 1 tbs water 2 tbs tomato sauce + extra to serve Salt and ground black pepper 4 sheets frozen ready-rolled puff pastry 1 egg, lightly beaten 1. Preheat oven to 200°C. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring often, for 3 minutes until tender. Add mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until evenly browned. 2. Add swede, potato, carrot and celery and cook, stirring often for 5 minutes. Sprinkle with flour and add water and tomato sauce. Season with salt and pepper to taste. Stir to combine and simmer for 3 minutes. Remove from heat and cool slightly. 3. Cut 4 x 12cm rounds of pastry from each pastry sheet. Place a heaped tablespoon of vegetable mixture into the centre of each round. Brush pastry edges with egg and bring both sides together to meet in the middle. Pinch pastry to seal. Place on a large greased baking tray. Brush with egg. Bake for 20 minutes or until golden. Serve with tomato sauce. Makes approximately 16. Easy orange, carrot & almond cake 1 orange, unpeeled and coarsely chopped 150g butter, melted 3/4 cup caster sugar 2 free range eggs 1 tsp vanilla extract 1 cup grated carrot (about 2 medium carrots) 1 1/2 cup plain flour 1 cup ground almonds 3 tsps baking powder 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 cup natural flaked almonds Greek-style natural yoghurt, to serve 24 ISSUE 85 // JUNE 2017 1. Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of a 22cm round spring-form cake pan. 2. Place unpeeled orange in food processor and process until finely chopped. Add butter, sugar, eggs and vanilla. Process until well combined. Add carrot, flour, ground almonds, baking powder and spices. Process until well combined. 3. Pour mixture into prepared pan. Scatter top with flaked almonds. Bake in oven for 1 hour – 1 hour 10 minutes or until skewer inserted in the centre comes out clean. Cool in pan for 30 minutes then turn onto wire rack to cool completely. Slice and serve with yoghurt. www.hdinews.com.au THE hawkesbury INDEPENDENT