Cook a meal with Julie Goodwin

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When was the last time you enjoyed a home cooked meal with your family?

Running a small business often means you miss out on the little things in life such as sitting down and having a meal with your family. Why not take some time out this weekend and enjoy a delicious home cooked meal with your loved ones?

Try this scrumptious three-course meal with a few of Julie Goodwin’s favourite recipes.

1. Salmon Quiche

Serves 10-12              Prep time: 25 minutes            Cooking time: 40 minutes

Ingredients:
1 quantity savoury shortcrust pastry or two sheets plain frozen shortcrust, 1 cup grated mozzarella cheese, 50g baby spinach leaves, 400g skinless, boneless salmon fillet cut into 2 cm cubes, 1 bunch shallots (spring onions) finely sliced, 1 bunch dill chopped, 10 eggs, 1/2 cup cream, 1/2 tsp salt, 1/4 tsp pepper.

Method:
1. Preheat the over to 170 degrees Celsius. Grease a 26cm loose-based flan tin with butter or spray oil. Lay the pastry into the tin and trim the edges. Prick the pastry with a fork. Place a sheet of baking paper over the pastry and fill with pastry weights or rice. Bake for 15 minutes or until starting to turn golden. Remove from the oven and take out the weights and paper.

2. Arrange half the mozzarella cheese evenly over the base of the pastry case. Arrange the spinach over the top, followed by the salmon cubes, then scatter with the shallots and half of the dill leaves.

3. In a bowl, beat the eggs then add the cream and beat well. Season with salt and pepper. Carefully pour the egg mixture into the pastry case and top with the remaining mozzarella.

4. Bake for 25 minutes or until golden brown on top and just firm in the middle. Remove from the oven and set aside to cool a little before serving.

2. Chicken and Cheese Strudel

Serves 6                Prep time: 15 minutes            Cooking time: about 40 minutes

Ingredients:
1 Tbsp olive oil, 800g chicken thigh fillets (cut into 3cm cubes), 200g button mushrooms sliced, 3 cloves garlic, 2 Tbsp plain flour, 1 1/4 cups milk, 1 Tbsp Dijon or French mustard, 1/2 tsp sea salt, 1/4 tsp ground white pepper, 1 cup grated tasty cheese, 2 sheets frozen puff pastry, 1 egg beaten, 4 shallots (spring onions) finely sliced.

Method:
1. Preheat oven to 200 degrees Celsius. Heat 1 tsp oil in a large, heavy-based frypan over medium-high heat and brown half of the chicken. Remove to a bowl and repeat with another teaspoon of oil and the remaining chicken. The chicken only needs to have some golden colour; it doesn’t need to be cooked all the way through at this stage.

2. Heat the remaining oil in the pan and sauté the mushrooms and garlic until the garlic is fragrant and translucent, and the mushrooms are a light golden colour. The mushrooms will release liquid as they cook, so continue to cook until this liquid evaporates.

3. Return the chicken to the pan and sprinkle the flour over the top. Stir to coat the chicken. Stir in the milk, 1/4 cup at a time, allowing the sauce to cook and thicken between each addition. When all the milk is added, bring the sauce to a simmer and stir in the mustard, salt, pepper and two-thirds of the cheese. Simmer for a few minutes. Remove to a bowl and allow to cool.

4. Preheat the oven to 200 degrees Celsius. Place 2 sheets of pastry on a sheet of baking paper on a large cutting board. Brush 1cm of the edge of one sheet with a little beaten egg, and overlap another sheet over it. Press the edge to join the sheets together into a large rectangle. Turn the rectangle so it is vertical on the bench. Using the back of a butter knife, make faint lines on the pastry to divide it into equal thirds lengthways. Cut off the top two corners of the large rectangle to form a point. At the base of the large rectangle, cut a square out of the left and right thirds of the pastry. It should now resemble the shape of a big straight Christmas tree.

5. On the left and right thirds of the large rectangle make incisions about 1.5cm apart, following the angle of the upper point of the pastry and going to each edge. These will form your pastry braids for the strudel. Once the pastry is cut, lift it, still on the baking paper, onto a large baking tray.

6. Place the cooled chicken mixture along the middle third of the pastry, stopping short of the pointy and square-cut end. Sprinkle with shallots and the remaining cheese. Fold the pointy end over the chicken mixture, then fold the square end of the pastry over. Then, alternating from left to right, fold the strips of pastry over the chicken mixture. It will look a bit like a braid. Brush liberally with egg and bake for 20-25 minutes or until a deep golden brown. This is lovely served hot or at room temperature.

3. Banoffee Pavlova Roulade

Serves 10-12              Prep time: 20 minutes               Cooking time: 30 minutes

Ingredients:
8 egg whites, 2 cups caster sugar, 1 Tbsp cornflour, 1 Tbsp white vinegar, 1 tsp vanilla extract, 600ml thickened cream whipped, 4 ripe bananas (sliced 1/2cm thick)

Caramel sauce:
125 g butter, 1/2 cup brown sugar, 1/2 cup thickened cream

Candied macadamias:
1/2 cup macadamia nut pieces, 1/4 cup icing sugar

Method:
1. Preheat oven to 160 degrees Celsius. Grease and line a 26x34cm baking tray with baking paper.

2. In the bowl of an electric mixer, whip the egg whites until soft peaks form. Add the sugar a little bit at a time, whipping continually, until the sugar is dissolved and stiff peaks have formed.

3. Sprinkle over the cornflour, vinegar and vanilla and gently fold through the egg whites until combined. Do this very gently so as not to knock the air out of the mixture. Spread the mixture into the baking dish and bake for 20 minutes or until just firm.

4. When the meringue comes out of the oven, allow to cool for 5 minutes. Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of the meringue. Lay a clean tea towel on the bench, and carefully invert the baking dish so that the meringue comes out on top of the baking paper and on top of the tea towel. Carefully remove the baking paper from the bottom of the meringue.

5. Spread half the cream in a line along the long edge of the meringue closest to you. Press half the sliced bananas into the cream. Now the fun part: carefully, using the tea towel as a helping hand, roll the meringue over the cream until it looks like a log. Carefully lift onto the serving plate, putting the join at the bottom.

6. For the caramel sauce, heat a large frypan over medium heat and melt the butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).

7. For the candied macadamias, place the nuts and icing sugar in a frypan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.

8. Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.

4. The latest on Julie Goodwin

Julie Goodwin is Australia’s much-loved home cook. The original Masterchef winner is a mum to three boys and runs her very own cooking school, Julie’s Place. She has also hosted her own television show Home Cooked which gained her a silver Logie nomination. With five cookbooks behind her, Julie co-hosts a breakfast radio show on the Central Coast.

These recipes are an extract from Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

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Julie Goodwin’s recipe to a happy small business

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