Chicken pie meets stroganoffSamuel ShelleySally Wise has never been a fussy cook. Her recipes embody the best of country cooking:simple,comforting and requiring only the barest of ingredients and equipment.
The Tasmanian cookbook author has shared her passion for baking widely over the decades – with her six children,students at her Derwent Valley cooking school,and community groups across the isle – empowering people to feed themselves and others.
"As my home responsibilities lessened,I began teaching in community centres,and very soon realised how beneficial no-fuss,no-fail cooking can be – empowering even,"Wise writes in her latest collection of recipes,The Comfort Bake.
Sally Wise's cookbook.Samuel Shelley "From my perspective,the greatest thing about baking is the capacity to brighten someone's day."
Here are five of Wise's sweet and savoury recipes to try at home.
Chicken stroganoff double-crust pie
In this warming dish,a luxurious creamy mushroom sauce blends with oven-baked chicken. Baking the chicken first seals in its juices and enhances the flavour.
INGREDIENTS
Stout cottage pie
In this homely,comforting pie,a rich,stout-infused beef filling is topped with creamy mashed potatoes and finished with a golden butter seal. The richness of the beef is complemented with the dusky tones of fresh sage.
INGREDIENTS
For the filling
- 3 tsp extra virgin olive oil
- 10g salted butter,plus 40g extra,melted
- 500g blade or chuck steak,cut into 1cm cubes
- 600g beef mince
- 300g finely diced onion
- 3 garlic cloves,crushed
- 1 leek,white part only,finely sliced (optional)
- 3 tsp tomato paste (concentrated puree)
- 1½ tbsp chopped sage
- 2 tsp tomato chutney
- 2 tsp barbecue sauce
- 2 tsp worcestershire sauce
- ½ tsp sea salt
- 375ml stout
- 3 tsp cornflour mixed to a paste with 40ml cold water
Serves 6-8
Photo:Samuel ShelleyHoney caramel topsy-turvy pear cake
The autumnal flavour of pears in a rich butter caramel,topped with a drizzle of honey,makes this a most delicious cake. Fresh,tinned or preserved pears can be used in this recipe.
INGREDIENTS
- Using hand-held beaters or a stand mixer,beat all the cake ingredients for 2 minutes.
- Spoon the batter over the pears,then carefully level the mixture with a spatula,leaving it just slightly concave in the middle.
- Bake for 30-40 minutes,or until a metal skewer inserted into the centre comes out clean.
- Allow to stand for 5 minutes before turning the cake out onto a wire rack;the pears will be on top. Position a plate underneath the rack so that it sits under the cake. (This way any spilled caramel can be retrieved by spooning it up and over the cake.)
- Heat the extra honey in a small saucepan until warmed through and runny,then spoon over the cake.
- Cool the cake for 15 minutes before cutting into squares to serve.
Serves 8-12
Photo:Samuel ShelleyWhisky and orange chocolate self-saucing pudding
While a chocolate self-saucing pudding is always a favourite,this recipe takes the concept to a whole new,supremely delicious level.