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38 | Kitchen Yearbook Kitchen Yearbook | 39 Cooking with Huey One of Australia’s best-known chefs, and the new face of Kitcheners Kitchens, Iain ...
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38 | Kitchen Yearbook

Kitchen Yearbook

| 39

Cooking with Huey One of Australia’s best-known chefs, and the new face of Kitcheners Kitchens, Iain Hewitson shares his favourite five recipes to make at home

Iain Hewitson pictured in a Kitcheners Kitchen.

Kitchen Yearbook

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Dublin Coddle  I’ve always been a fan of Bangers. I remember when the late, great Sydney restaurateur Anders Ousback put Bangers & Mash on one of his menus. It was as if he had discovered a new exotic dish — they poured out the door, proving no matter how exotic our food tastes have become, there is always room for some good old-fashioned comfort food. Speaking of which, here is a true Irish classic which, for me, ticks all the boxes. Serves 4 Ingredients: 8 thick pork sausages vegetable oil 2 large potatoes, peeled & finely sliced 2 onions, sliced 2 rindless bacon rashers, sliced ¼ cabbage, sliced freshly ground salt & pepper 4 tbsp chopped fresh parsley ½ cup water French mustard Preheat oven to 190°C. Cook the sausages in simmering water until firm when squeezed and

This Provençale pizza requires a bit of planning, but it’s worth the effort

drain well. Then seal in a thin layer of hot oil in a pan until brown all over. Set aside.

you like.) The next night, when you’re ready

proving and serves to ensure the yeast is

to make it, it’s a breeze. But keep in mind

active.) Add 1 tsp salt to the dough together

the onions and bacon until soft. Add the

we’re talking a French version of a pizza

with up to 1½ cups flour, gradually. Using a

cabbage, seasonings and 2 tbsp parsley.

here, which is more like a bread dough with a

wooden spoon and then your hands, knead

Toss until the cabbage has wilted.

delightful tangy topping. Served with a good

until smooth and elastic.

Turn down the pan heat and gently sauté

Lay the potatoes in the bottom of a

salad, it makes a terrific light meal.

casserole dish and top with the cabbage

Good sausages are always a hit in any household. 42 | Kitchen Yearbook

Transfer the dough to a clean bowl, sprayed with a little oil. Cover with plastic wrap and set

mixture, spreading out evenly. Then pour the

Serves 6

aside for about 1 hour until doubled in size.

water over and place sausages on top. Cook

Ingredients:

Then punch it down to deflate the gases, put

in the oven for 25-30 mins, checking after 20

1 cup lukewarm water

the dough in a large, tightly sealed container

mins. To serve, mound the potato and cabbage

a good pinch of sugar

and refrigerate overnight.

mixture on individual plates and top with 2

1 tbsp dry yeast

sausages each, a sprinkling of mustard and a

strong bread flour

To make the topping, heat a little oil in a large

little parsley.

sea salt & freshly ground pepper

pan and gently sauté the onions and garlic

Originally seen in Tales & Recipes from a

olive oil spray

until tender. Add the tomatoes, thyme and

Travelling Cook.

olive oil

seasonings. Mix well and gently cook for 15

4 large onions, sliced

mins. When ready, place the dough on a lightly

2 garlic cloves, crushed

oiled baking tray and press out evenly. Then

Provençale Pissaladiere

2 large ripe, red tomatoes, cored & diced

spread the tomato and onion mixture on top.

 Sure, I know we’re talking quick and

1 tbsp fresh thyme leaves

Make a diamond shape with the anchovies and

easy food here, but this is a fabulous dish

anchovy fillets

place an olive in the centre of each diamond.

that actually needs a bit of pre-planning

pitted black olives

Sprinkle with a little oil and cook in the oven

Then, the next day, preheat oven to 220°C.

for about 15-20 mins. Serve cut into squares or

— nothing too complicated. Just whip up the dough the night before and stick it in the

Mix together the lukewarm water, sugar, dry

triangles.

fridge in a tightly covered container. (You

yeast and 1 cup flour. Set aside for about 6

Originally seen in Tales & Recipes from a

can even cook the onions at the same time if

mins until it begins to bubble. (This is called

Travelling Cook.

Kitchen Yearbook

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Warm Chicken Salad  This recipe was featured on almost all of my restaurant menus over the years. It is dead easy, tasty, and what I like best of all, it can be varied to suit whatever you have on hand. I have made it with leftover roast vegies, day-old oven-roasted sourdough croutons and candied sweet potato. I’ve even used Chinese BBQ duck or Soya Sauce Chicken. (Just wrap in foil and reheat on the barbie or in the oven.) I’ve also made a Niçoise version using tuna and an anchovy mayo (plus green beans) and a Moroccan version with an harissa spiced yoghurt. Just keep in mind that recipes are not set in concrete so you can vary the basic recipe to suit your own tastes.

Serves 4-6 Ingredients:

A really easy, versatile dish.

¾ cup vegetable oil 1 heaped tsp sambal oelek 1 garlic clove, crushed freshly ground salt & pepper

Red Duck Curry

1 tbsp shaved palm sugar (or soft brown sugar)

a splash of soy sauce

 I find it very hard to go past a Chinese

1 tbsp Asian fish sauce

2-3 skinless chicken breast fillets

BBQ shop or restaurant without dashing

juice of 1-2 limes

8 cooked baby potatoes, halved

in and buying something. We’re not just

2 Japanese (baby) eggplants, sliced & cut in

2 corn cobs, cooked & cut into thick slices

talking about fantastic snack food, but the

4 rindless bacon rashers

opportunities for fast soups, stirfries, curries

1 large handful mixed lettuces

and salads are endless, using everything from

1 punnet cherry tomatoes, halved

duck and Char Sui pork to Soy Sauce Chicken, which is particularly good in a Vietnamese-

To make the marinade, whisk the oil, sambal,

style salad with lots of fresh herb leaves and a

garlic, seasonings and soy. Set aside one-third.

spicy-limey-sweetish sauce.

Toss the chicken in the marinade and set aside

half crossways 12 baby green beans, topped & tailed & cut in half crossways ½ bought Chinese BBQ duck, cut the Chinese way 1 small can straw mushrooms, well drained Heat a little oil in a wok and gently sauté the

for 30 mins, turning once or twice. Then cook

chilli, garlic, lemongrass and ginger. Add the

the chicken, potatoes and corn on a preheated

Serves 4

curry paste, coconut cream, sugar, fish sauce,

ridged grill or BBQ, turning regularly and

Ingredients:

lime juice, eggplants and beans. Turn the heat

adding the bacon towards the end.

vegetable oil

down and gently simmer for about 10 mins,

1 chilli, finely sliced

adding a little water if it becomes too thick.

Slice the chicken and bacon and toss in a large bowl, together with the lettuces,

1 garlic clove, finely sliced

tomatoes, potatoes and corn, with reserved

½ lemongrass stalk, finely sliced

accompanied it, together with the straw

marinade to taste. Serve in a large bowl with

1 heaped tsp grated ginger

mushrooms. Gently toss and simmer for a few

plenty of crusty bread on the side.

1 heaped tbsp Thai red curry paste

minutes to heat through.

Originally seen in Huey’s Greatest Hits.

400ml can coconut cream

Originally seen in Huey’s Greatest Hits.

44 | Kitchen Yearbook

Add the duck and a little of the sauce that

A personal favourite that’s not only classy, but easy to make Kitchen Yearbook

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Shepherd’s Pie This was always a very popular dish in our household when I was growing up. Traditionally it was made with leftover roast lamb along with any of the leftover roast vegies. And, as a child who grew up in the ‘50s and ‘60s in New Zealand, the one thing we always had was plenty of leftover lamb. (What was that old quote? My mother has been serving leftovers for 40 years — the original meal is yet to be found.) That aside, made with fresh ingredients it is even better and you can use lean beef mince instead of the lamb, but it then becomes a Cottage Pie. Serves 8-10 Ingredients: vegetable oil 1 large carrot, peeled & diced 3 rindless bacon rashers, diced 1 large onion, peeled & chopped 2 celery stalks, diced 2 garlic cloves, crushed 1kg lean minced lamb ½ cup dry white wine ½-1½ cups beef stock 1-2 cups canned tomato puree

I love this dish. It reminds me of growing up in New Zealand.

2 heaped tbsp tomato chutney freshly ground salt and pepper 2-3 bay leaves 6 large potatoes, peeled & evenly cut into

2-3 mins. Then add the mince and cook until it

pot. Add the hot milk and mash by hand. Then

changes colour, mashing with a wooden spoon

add the cream, butter and ground pepper. Mix

½ cup hot milk

as you do so. Add the wine, ½ cup stock, 1 cup

well and mound on top of the mince.

a little cream (optional)

tomato puree, chutney, seasonings and bay

a knob of butter, softened

leaves. Mix, turn down the heat and simmer for

mash and cook in the oven for 10-15 mins until

¾ cup grated tasty cheese

about 30 mins until thick and fragrant, adding

golden and bubbling.

¾ cup grated Parmesan

more tomato puree or stock if needed. Then

Originally seen in Tolarno Bistro.

chunks

Combine the cheeses, sprinkle over the

place the mixture into a large deep ovenproof Preheat oven to 225°C. Heat a little oil in a

dish, removing the bay leaves.

large heavy-bottomed pot and gently sauté

Cook the potatoes in lightly salted, boiling

the carrot, bacon, onion, celery and garlic for

water. Drain well and return the potatoes to the

46 | Kitchen Yearbook

Who, what, where Log onto www.hueyscookingclub.com for more of Iain’s recipes. Photography by Greg Elms