13
12
Caramel Pear Crumble
4 pears, peeled, deseeded and quartered
¼ cup water
¼ cup brown sugar
50g unsalted butter
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ cup oats
½ cup plain flour
2 tablespoons brown sugar, extra
60g butter, extra
1. Preheat oven to 180°C and grease a 20cm
round baking dish.
2. Place pears, water, brown sugar, butter
and spices into a medium sized saucepan
and place over high heat. Bring to a
simmer and allow to cook for 10 minutes.
Take saucepan off the heat and allow to
cool while you make the crumble.
3. Place oats, flour, sugar and butter into a
large mixing bowl and use your finger tips
to rub the butter into the flour mixture
until it resembles fine breadcrumbs.
4. Spoon the pear mixture into the baking
dish and scatter crumble mixture evenly
on top. Using the oven tongs, lower
crumble into the oven and bake for 15-20
minutes, or until golden. Serve with
custard and/or ice-cream.
Roast Beetroot Salad
Serves 4 (as a side dish)
1 bunch beetroot, trimmed
1 ½ tablespoons olive oil
1 ½ tablespoons white wine vinegar
½ teaspoon Dijon mustard
100g baby spinach
1 small red onion, thinly sliced
100g feta, crumbled
1. With the low rack in place, preheat oven
to 230°C.
2. Peel the beetroot using a vegetable peeler
and cut into wedges. Arrange beetroot in
the multi-purpose baking dish. Using the
oven tongs lower the dish into the oven.
Reduce the temperature to 180°C. Cook
for about 30 minutes or until tender.
3. To make dressing, whisk the oil, vinegar
and mustard together in a small jug.
4. Arrange the baby spinach and onion on a
serving platter. Top with beetroot and feta.
Drizzle with dressing just before serving.
Tip: Use gloves when handling beetroot or
they will stain your hands.
ROAST
Roast Chicken
Serves 4
1.4kg whole chicken
2 tablespoons olive oil
Salt and pepper, to taste
1. With the low rack in place, preheat oven
to 230°C.
2. Remove excess fat from chicken and rinse
out cavity. Pat dry inside and out with
absorbent paper towel.
3. Rub oil over chicken skin. Rub salt and
pepper all over chicken. Place chicken on
the low rack, breast side down. Reduce
temperature to 180°C.
4. Roast for 1 hour or until cooked through,
turning chicken halfway through cooking.
Sticky Ginger Salmon
Serves 2
2 salmon fillets with skin on
1 teaspoon brown sugar
1 long red chilli, finely chopped
1 tablespoon shredded ginger
1 tablespoon soy sauce
1 green spring onion, finely sliced
Steamed rice, to serve
1. Preheat oven to 230°C.
2. Outside the oven, place the salmon fillets
on the high rack. Sprinkle with brown
sugar, chilli and ginger.
3. Using the oven tongs, lower the rack into
the oven.
4. Cook for about 8-10 minutes or until
cooked as desired. Serve on rice, topped
with green onion and soy sauce.
GRILL
