Let Julie Goodwin, Australia’s favourite family cook, show you how to make your favourite takeaway dishes – at home, from scratch!
CHICKEN SKEWERS WITH PEANUT SAUCE
Satay skewer recipes usually call for the skewers to be soaked before you thread the raw chicken onto them. I still seem to manage to burn them. My method is to cook the chicken and put a skewer through it once it’s cooked. No soaking, no burning, and just as good to eat.
SERVES 4 AS AN ENTRÉE
PREP TIME: 20 MINUTES
COOKING TIME: 10–15 MINUTES
¼ bunch coriander
1 brown onion
2 garlic cloves
1 long red chilli, seeded
Zest and juice of 1 lime
2 tablespoons peanut oil
1 teaspoon ground turmeric
¼ teaspoon ground dried chilli
270 ml tin coconut cream
½ cup crunchy peanut butter
1 tablespoon fish sauce
1 tablespoon brown sugar
2 × 200 g chicken breast fillets, sliced across the grain 5 mm thick
1 Wash the roots and stems of the coriander, reserving the leaves, and place them in a food processor along with the onion, garlic, chilli and lime zest. Process until very fine.
2 Heat half the oil in a large non-stick frypan over a medium heat. Add the onion mixture and fry until soft and fragrant. Add the turmeric and ground chilli and stir for a further minute.
3 Add half the coconut cream and the peanut butter and bring to a simmer. Simmer for 5 minutes. The sauce will split – this is OK.
4 Turn the heat to low and add the fish sauce, brown sugar and half the lime juice. Taste to see if the sauce needs any more of these three things. This is very dependent on personal taste. Stir in the rest of the coconut cream, taste again and adjust the seasoning if need be. Remove from the heat.
5 Heat a barbecue grill or a grill plate on the stove to a high heat. Toss the chicken pieces through the remaining oil and place them on the grill. Allow to cook without moving or turning them for about 2 minutes. Turn and cook for a further minute on the second side. You should have lovely char marks on the chicken. Remove to a plate and push a bamboo skewer lengthways through each piece. Let them rest under foil. When it is time to serve the skewers, gently heat the sauce. Pour over the skewers and scatter with coriander leaves.
ROASTED BEETROOT, ROCKET AND WALNUT SALAD
SERVES 4–6 AS A SIDE DISH
PREP TIME: 10 MINUTES
COOKING TIME: 45 MINUTES
6 small beetroots, scrubbed and cut
4 small red onions, bases intact,
peeled and cut into quarters
2 tablespoons olive oil
1 tablespoon fresh thyme leaves,roughly chopped
⅔ cup walnut pieces
120 g baby rocket
100 g Persian feta, crumbled
3 shallots, finely sliced on the diagonal
2 tablespoons red wine vinegar
Zest and juice of ½ orange
¼ cup olive oil
¼ teaspoon ground black pepper
½ teaspoon sea salt flakes
1 Preheat the oven to 180°C and line a large baking tray with baking paper. Place the beetroots and onions in a bowl with the olive oil and thyme leaves and toss to coat, then transfer them to the baking tray. Roast for about 45 minutes or until the beetroot is tender and the onion has collapsed. In the last 10 minutes, scatter the walnuts on the tray to toast. Remove the tray from the oven and set aside to cool.
2 To make the dressing, combine all the ingredients in a small bowl and whisk to combine.
3 Just before serving, assemble the salad. Arrange the rocket on a serving platter and drizzle with a little dressing. Place the beetroot, onion, walnuts, feta and shallots on top and pour over the rest of the dressing.
ROAST PORK RIBS WITH BARBECUE GLAZE
PREP TIME: 10 MINUTES
COOKING TIME: 2 HOURS
2 kg pork ribs (American-style rib racks)
2 teaspoons olive oil
2 tablespoons smoked paprika
1 teaspoon sea salt flakes
½ teaspoon ground black pepper
2 brown onions, finely diced
3 garlic cloves, chopped
2 tablespoons tomato paste
1 cup malt vinegar
1 tablespoon hot English mustard
2 tablespoons soy sauce
1 cup maple syrup
1 Preheat the oven to 160°C.
2 Place the ribs in a single layer on 2 baking trays. Drizzle with half the olive oil, then sprinkle with half the paprika and all of the salt and pepper. Cover tightly with foil and roast in the oven for 1½ hours.
3 To make the barbecue glaze, heat the remaining teaspoon of olive oil in a large saucepan over medium-high heat. Sauté the onion and garlic until soft and fragrant. Add the remaining tablespoon of paprika and sauté for a further minute. Add the tomato paste and sauté for 1 minute more. Add the vinegar, mustard, soy sauce and maple syrup and stir to mix well. Bring to the boil, then boil for about 10 minutes until it reaches a syrupy consistency. Watch the pot to make sure it does not boil over. Turn off and set aside while the ribs cook.
4 Remove the baking dishes from the oven and take the foil off. Using tongs to handle the racks, run a knife between each bone to separate the individual ribs. Increase the heat to 180°C and spoon a generous amount of the glaze over the ribs. Cook for a further 15 minutes, basting with marinade every few minutes. The ribs will be falling-apart tender and have a lovely thick, sticky glaze.