INSTANT RESTAURANTS WIDE-EYED AND SMILING, GUESTS WILL LOVE VISITING YOUR AT-HOME RESTAURANT. mykitchenrules.com.au

INSTANT RESTAURANTS WIDE-EYED AND SMILING, GUESTS WILL LOVE VISITING YOUR AT-HOME RESTAURANT mykitchenrules.com.au

instant restaurants instant restaurants There are three steps to follow when cooking the perfect steak: 1. Make sure the steaks are at room temperature before cooking; 2. That your pan is very hot before adding them; 3. Ensure they re rested before serving. ANNIE & JASON, nsw Fillet steak with sweet potato purée, polentacrusted onion rings and blue cheese sauce Prep 20 mins (+30 MINS chilling) cook 35 MINS Serves 4 300ml buttermilk 1 red onion, thickly sliced into rings 75g (½ cup) plain flour 2 tbs polenta 1 tsp chilli powder Salt and pepper, to season Vegetable oil, to deep-fry and brush 4 x 150g fillet steaks Sweet potato purée 1kg sweet potato, cut into 4cm pieces ¼ tsp ground cumin 25g butter Blue cheese sauce 25g butter 1 eschalot, finely chopped 60g blue cheese 300ml thickened cream 1. Pour buttermilk into a medium bowl. Add onion rings and stir to combine. Refrigerate, stirring occasionally, for 30 minutes. 2. Combine flour, polenta and chilli powder in a small bowl, then season. Take 1 onion ring from buttermilk, making sure it is well coated, and coat in flour mixture. Place on a baking paperlined oven tray. Repeat with remaining onion rings, placing each on the tray in a single layer. Refrigerate until needed. 3. To make sweet potato purée, place sweet potato in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until just tender. Drain and allow steam to evaporate. Process potatoes in a food processor until smooth. Season, then add cumin and butter. Process to combine. 4. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop onion rings into oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. 5. Heat a large frying pan over high heat. Brush steaks all over with oil, then season. Add steaks to pan and cook for 3 minutes on each side for medium or until cooked to your liking. Transfer to a warm plate for 5 minutes to rest. 6. Meanwhile, to make blue cheese sauce, melt butter in a medium saucepan over low heat. Add eschalot and cook, stirring occasionally, for 5 minutes or until softened. Add blue cheese, then mash until a smooth paste forms. Stir in cream and cook, stirring, until smooth and combined. Once sauce is nearly boiling, remove from heat and season with pepper. 7. Divide purée among serving plates. Place a steak on top, then a few onion rings. Spoon over sauce to serve. 8 mykitchenrules.com.au mykitchenrules.com.au 9

instant restaurants instant restaurants Helena & Vikki, vic Squid wraps with tomato salad Prep 30 mins Cook 25 mins Serves 6 Salt and pepper, to season 1 chorizo, finely chopped 500g squid hoods, cleaned 150g (1 cup) plain flour 1 tbs mild paprika Vegetable oil, to deep-fry Lemon wedges, to serve Yoghurt dressing 500g Greek-style yoghurt 2 tbs finely chopped mint 1 tbs finely chopped dill 1 garlic clove, crushed 1 tbs olive oil Pita bread 250g natural yoghurt 250g (1 cups) self-raising flour, plus extra, to dust 1 tsp salt ½ tbs baking powder Tomato salad 60ml (¼ cup) extra virgin olive oil 1 tbs lemon juice 1 tsp caster sugar 8 vine-ripened tomatoes, cut into wedges 1 small red onion, thinly sliced ¼ cup coarsely chopped parsley method 1. To make yoghurt dressing, combine all ingredients in a medium bowl. Season, then cover and refrigerate until needed. 2. Heat a small non-stick frying pan over medium heat. Add chorizo and cook, turning, for 3 minutes or until browned. Drain on paper towel, then set aside. 3. To make pita bread, place yoghurt in a food processor. Sift in remaining ingredients and process until a dough forms. Turn out dough onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 6 portions. Using a lightly floured rolling pin, roll out each portion into a 15cm round. 4. To make tomato salad, whisk oil, lemon juice and sugar in a medium bowl until sugar dissolves. Season, then add remaining ingredients and toss to combine. 5. Halve squid lengthways. Score inside surface with a diamond pattern, then cut into 1.5cm-wide strips. 6. Place flour and paprika in a small bowl. Season. Add squid pieces and toss to coat. Place squid in a single layer on a baking paper-lined oven tray. 7. Heat a large lightly oiled frying pan over medium heat. Cook flatbreads, in batches, for 2 minutes, then turn and cook for a further 1 minute or until browned. 8. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop squid into oil and fry, turning halfway, for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt. 9. Place a flatbread on each serving plate. Spread with yoghurt dressing and top with squid. Sprinkle over chorizo. Spoon salad onto each plate and serve with lemon wedges to the side. 18 mykitchenrules.com.au mykitchenrules.com.au 19

instant restaurant inspiration Be inspired Dress up your next dinner party with a theme just like this year s Instant Restaurants. Here are some simple ideas to make your next gathering extra special Annie & Jason s Country fair theme Nautical theme Head to your local garden supply store and choose smooth stones (ours were 5-10cm in diameter) to use as place cards or decoration. White pens are available from office supply and craft stores and can be used to draw simple seaside-inspired illustrations or your guests names on the stones. Collect or buy odd jars, then wash and dry thoroughly. (If you d like them all to match, spray paint the lids.) Using a 10mm drill bit, carefully drill a hole in each lid (off centre is better) and use coarse sandpaper to smooth any rough edges. Then just pour in your favourite cocktail, screw on the lid and insert a straw. Uel & Shannelle s Hipstagram theme Make sure your theme matches with your menu that way, the entire dining experience will feel cohesive and well thought out 58 mykitchenrules.com.au David & Corinne s Materials for these simple tags, which make great place cards, can be found at most office supply stores. Simply cut a luggage tag shape from brown craft paper and/or cardstock, then get creative with a needle, wool, buttons and chunky twine to spell out words, names or cute images. Punch a hole in the top of the tag and tie around napkins with string. Very hip, creative and cool! Andrew & Emelia s Eclectic vintage theme Supermarket clothes pegs go upmarket when paired with washi tape, which is available from office supply and craft stores. Simply cut pieces of washi tape to fit the pegs and use them to clip place cards onto napkins. mykitchenrules.com.au 59

challenges Guacamole can be smooth or chunky the choice is yours. Try adding a little chopped fresh chilli and coriander for added flavour. ANNIE & JASON, nsw Chorizo & goat s cheese quesadillas with guacamole Prep 45 mins Cook 45 MINS Serves 8 1 cob corn 2 chorizos, finely chopped 2 medium onions, finely chopped 1 garlic clove, crushed 500g tomatoes, seeded, chopped Salt and pepper, to season Olive oil, to fry 120g goat s cheese, crumbled 120g cheddar, grated Lime wedges, to serve Tomato sauce 1 tbs olive oil 2 medium onions, finely chopped 2 garlic cloves, crushed 1 tbs mild paprika 600g ripe tomatoes, finely chopped 125ml (½ cup) white wine vinegar 75g ( cup) brown sugar 1 cinnamon quill ¼ cup chopped oregano Tortillas 675g (4½ cups) plain flour, plus extra, to dust 1 tsp salt 80ml ( cup) vegetable oil Guacamole 1 ripe avocado, flesh scooped 70g (¼ cup) sour cream 1 tbs lemon juice 1. To make tomato sauce, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until softened. Stir in paprika, then cook for 30 seconds or until fragrant. Stir in remaining ingredients and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes or until thickened. Discard cinnamon quill and set aside to cool. 2. To make tortillas, place flour and salt in the bowl of an electric mixer fitted with a dough hook. Mix (on medium speed) to combine. With the motor running, gradually add oil and 330ml (1 cups) hot water, drop by drop at first, then in a thin, steady stream until combined and a dough forms. 3. Divide dough into 8 portions. Place on a tray and loosely cover with plastic wrap. Set aside for 10 minutes. 4. Using a lightly floured rolling pin, roll out each dough portion on a lightly floured work surface until 24cm round and 2mm thick. 5. Cook corn, turning, under a hot grill for 10 minutes or until lightly charred. Cut off kernels and place in a small bowl. 6. Heat a medium frying pan over medium heat. Add chorizo and cook, stirring, for 5 minutes or until browned. Add onion and garlic and cook, stirring, for 2 minutes or until softened. Stir in reserved corn kernels and tomatoes. 7. To make guacamole, process all ingredients in a food processor until smooth. Season. 8. Heat a lightly oiled frying pan over medium heat. Add 1 tortilla and cook for 1 minute or until lightly browned. Turn. Spread filling over one half of tortilla and sprinkle over cheeses. Fold over and cook for 3 minutes or until crisp and golden. Repeat with remaining tortillas, filling and cheeses. 9. Slice quesadillas in half and place on serving plates. Serve with guacamole, tomato sauce and lime wedges to the side. mykitchenrules.com.au 69

challenges challenges JOSH & DANIELLE, vic Fried apple pie with salted caramel Prep 30 mins (+30 MINS chilling) cook 40 MINS Serves 4 200g crème fraîche ½ lemon, zested, juiced 100g caster sugar 2 tsp ground cinnamon Vegetable oil, to deep-fry Pastry 300g (2 cups) plain flour 20g cornflour 50g sugar 60g butter, softened Filling 100g butter 4 granny smith apples, 2 peeled, roughly chopped, and 2 peeled, finely diced 125ml (½ cup) apple juice ½ tsp ground cinnamon 1 vanilla bean, seeds scraped 55g (¼ cup) brown sugar Pastry crumbs 100g plain flour 100g butter, chopped 50g caster sugar 1 tsp ground cinnamon 100g hazelnut meal Salted caramel sauce 100g caster sugar 200ml thickened cream Salt, to taste 1. Combine crème fraîche with lemon zest and juice in a small bowl. Cover and refrigerate until needed. Combine sugar and cinnamon with 1 pinch of salt in a small bowl. Set aside. 2. To make pastry, sift flours and sugar with 1 pinch of salt into the bowl of an electric mixer with a dough hook fitted. Add butter and 125ml (½ cup) water and mix (on low speed) until a dough forms. Increase speed to medium and mix for a further 3 minutes. Enclose dough in plastic wrap and refrigerate for 30 minutes. 3. Meanwhile, to make filling, melt half the butter in a medium frying pan over medium heat. Add chopped apples and cook, stirring, for 2 minutes. Add apple juice and half the cinnamon and simmer for a further 7 minutes or until softened. Blend mixture until a purée forms, then place in a medium bowl to cool. 4. Melt remaining butter in a medium frying pan over medium heat. Add diced apples, vanilla bean, sugar and remaining cinnamon. Cook, stirring, for 10 minutes or until apples are just tender. Stir mixture into apple purée and cool completely. 5. Roll out dough between 2 sheets of baking paper until 2mm thick. Using a 10cm round cutter, cut out 8 circles from dough. 6. Divide cooled apple mixture among the centre of 4 pastry rounds, leaving a 1cm border. Top with remaining pastry rounds and pinch edges to seal. 7. Preheat oven to 170C. To make pastry crumbs, place all ingredients in the bowl of an electric mixer and beat (on medium speed) until well combined. Flatten out dough on a baking paper-lined oven tray and bake for 12 minutes or until crisp and golden. Cool completely, then process in a food processor until coarse crumbs form. 8. To make salted caramel sauce, place sugar and 1 tbs water in a small frying pan over medium heat and cook, without stirring, for 5 minutes or until golden and sugar dissolves. Stir in cream and cook for 1 minute or until smooth. Remove from heat. Stir in salt. 9. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop pies into oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Dust with cinnamon sugar. 10. Divide fried apple pies among serving plates and drizzle over warmed salted caramel sauce. Sprinkle with pastry crumbs and serve with crème fraîche to the side. 106 mykitchenrules.com.au mykitchenrules.com.au 107

kitchen hq kitchen hq Bree & JESSICa, SA Dark chocolate mousse tart with strawberries and pistachios Prep 45 mins (+50 MINS CHIlling) Cook 35 MINS Serves 6 300ml thickened cream 1 vanilla bean, seeds scraped 1 tbs icing sugar 250g strawberries, sliced Icing sugar, to dust Chocolate pastry 300g (2 cups) plain flour, plus extra, to dust 50g (½ cup) cocoa powder 55g (¼ cup) caster sugar 250g butter, chopped Chocolate mousse 200g dark chocolate (75% cocoa solids), roughly chopped 30g butter 3 eggs, separated 1 tbs caster sugar 250ml (1 cup) thickened cream Pistachio praline 45g ( cup) pistachios, toasted 110g (½ cup) caster sugar 1. To make chocolate pastry, sift flour, cocoa powder and sugar into a food processor. Add butter and process until crumbs form. Add 40ml chilled water and process until dough just comes together. 2. Divide dough into 6 even portions, then roll out between 2 sheets of baking paper until 5mm thick. Enclose dough in plastic wrap and refrigerate for 30 minutes or until firm. 3. Preheat oven to 180C. Line 6 x 10cm round tart tins with removable bases with pastry, trimming excess. Using a fork, prick base. Refrigerate for 20 minutes. 4. Cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes, then remove beans and paper and bake for a further 10 minutes or until base is dry. Cool completely. 5. To make mousse, fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate and butter in a small heatproof bowl, place over pan and stir until chocolate has melted (don t let the bowl touch the water). Remove from heat and cool 5 minutes. 6. Meanwhile, beat egg whites with an electric mixer to soft peaks. Gradually add sugar, beating until mixture is thick and glossy. Beat in cream to soft peaks. Stir egg yolks through chocolate mixture, then fold in egg white mixture. 7. To make praline, line an oven tray with baking paper. Spread nuts on prepared tray in a single layer. Place sugar and 125ml (½ cup) water in a medium heavy-based saucepan over medium heat. Cook, without boiling and using a wet pastry brush to brush down any sugar crystals on side of pan back into mixture, until sugar dissolves. Bring mixture to the boil and boil, without stirring, for 7 minutes or until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set, then break into pieces. Process pieces in a food processor until coarsely chopped. 8. Beat cream, vanilla bean and sugar in a small bowl to soft peaks. 9. Remove pastry cases from tins and place on serving plates. Fill with mousse and top with sliced strawberries. Dust with sifted icing sugar. Serve with cream and praline to the side. If strawberries are out of season, use raspberries, orange segments, or a poached pear instead. 150 mykitchenrules.com.au mykitchenrules.com.au 151

kitchen hq kitchen hq Helena & vikki, vic Pork & beef meatballs with fettuccine and parmesan wafers Prep 30 mins (+20 MINS RESTING) Cook 30 MINS Serves 4 25g ( cup) grated parmesan 1 tbs olive oil ¼ cup finely chopped flat-leaf parsley, to serve Tomato sauce 2 tbs olive oil 1 red onion, finely chopped 8 large tomatoes, chopped 2 garlic cloves, crushed 2 tsp brown sugar Salt and pepper, to season ¼ cup chopped basil Pasta 400g 00 pasta flour, plus extra, to dust 1 tsp salt 4 eggs Meatballs 250g pork mince 250g beef mince ½ cup finely chopped parsley 2 tsp paprika 1 tsp chilli flakes 80g feta, cut into 1cm cubes 1. To make tomato sauce, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened. Stir in tomatoes, garlic and sugar. Season well, then bring to a simmer. Simmer for 20 minutes or until thickened. Stir in basil, then process mixture in a food processor until smooth. Return to saucepan off the heat. 2. Preheat oven to 200C. Line an oven tray with baking paper. Sprinkle 2 tsp of parmesan into a circle on prepared tray. Repeat to make 8 circles. Bake for 5 minutes or until crisp and golden, then set aside to cool on tray. 3. To make pasta, mound sifted flour and salt on a work surface, make a well in the centre and break eggs into it. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes or until firm; add extra flour if sticky. Enclose dough in plastic wrap and set aside for 20 minutes to rest. Divide dough into 4 portions. 4. Using a lightly floured rolling pin, flatten 1 dough portion until 5mm thick and about 12cm wide nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting. Pass through a fettuccine cutter, then place on a tray in a single layer and dust with flour. Repeat with remaining dough. 5. To make meatballs, combine all ingredients, except feta, in a large bowl. Season, then roll tablespoons of mixture into balls around feta cubes. 6. Heat oil in a large frying pan over medium heat. Add meatballs and cook, turning, for 4 minutes or until browned. Add to sauce and simmer for 6 minutes or until cooked through. 7. Cook fettuccine in a large saucepan of boiling salted water for 3 minutes or until al dente. Drain well. 8. Divide pasta among serving bowls and top with meatballs and sauce. Sprinkle over parsley and serve with parmesan wafers. These meatballs would also be great as a party food. Simply serve on a cocktail stick with a tzatziki dipping sauce to the side. 122 mykitchenrules.com.au mykitchenrules.com.au 123