38 | Kitchen Yearbook
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.
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
aside for about 1 hour until doubled in size.
water over and place sausages on top. Cook
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
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
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
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
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
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
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.
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
curry paste, coconut cream, sugar, fish sauce,
ridged grill or BBQ, turning regularly and
lime juice, eggplants and beans. Turn the heat
adding the bacon towards the end.
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.
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Add the duck and a little of the sauce that
A personal favourite that’s not only classy, but easy to make Kitchen Yearbook
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.
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
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Who, what, where Log onto www.hueyscookingclub.com for more of Iain’s recipes. Photography by Greg Elms