Hetty McKinnon's broccoli wontons with umami crisp.SuppliedVegetables are the heroes of Hetty Lui McKinnon's new collection of 180 recipes inspired by family,connection and the legacy of food. Each chapter ofTenderheart is devoted to one McKinnon's 22 favourite vegetables. Here are four recipes to try at home.
Like dumplings,making wontons is a mindful ritual,an exercise of patience. Folding wontons would take up an entire afternoon for my mother,as she always made them in bulk,ready for freezing. With some planning,wontons are a wonderful last-minute meal. Broccoli once again flexes its versatility,providing bright-green notes,which make every mouthful a delight. The potato performs two vital functions:it provides body to the filling,while also binding the ingredients together. Here,I have served the wontons simply,blanketed in myumami crisp (recipe here),but you could also serve them in a broth.
NOTES
- For gluten-free: use gluten-free wonton wrappers
- Veganise: use vegan wonton wrappers
- Substitute: potato for drained firm tofu
- Vegetable swap:broccoli for spinach,kale
Peanut butter is the base of the ramen broth.SuppliedCarrot peanut satay ramen
The smell of satay takes me right back to childhood barbecues,when my mother would make satay chicken skewers,and the aroma of them cooking would waft over the entire neighbourhood. Here,I've used satay as the inspiration for this carrot-laden ramen. Peanut butter is the base of this broth,which is combined with grated carrots to provide heat and flavour,both thickening it up and adding a natural sweetness. You can blitz it up if you prefer a smooth broth,but I enjoy the occasional specks of carrot while I'm slurping the noodles.
Torn lasagne with kale and kimchi
Nothing beats a well-constructed,meticulously composed lasagne,but for times when you just want the taste of this dish without the preparation time (and ingredients),this is a smart alternative. The dish is ready in three steps:wilt the kale;make a tomato sauce base;and combine the torn fresh lasagne sheets with cheese. There is no construction at all,you just bring the elements together in a deep dish and bake until golden. I often turn to kimchi to inject fast flavour and complexity to a dish,and here it does the job neatly. Gochugaru brings a sweet smokiness to the sauce. If you prefer,you could omit both the kimchi and gochugaru,which would give you more traditional lasagne flavours. I like to eat this with a green salad.
INGREDIENTS
- 1 bunch of kale (about 300g)
- extra virgin olive oil
- 1 garlic clove,finely chopped
- sea salt and black pepper
- 450g fresh lasagne sheets
- 500g (2 cups) ricotta
- 100g (1 cup) grated cheddar
- 200g (1 cup) regular or vegan kimchi
Smoky gochugaru sauce
NOTES
- For gluten-free: use gluten-free lasagne sheets
- Veganise:use dairy-free ricotta and cheddar
- Substitute: fresh lasagne sheets with tortillas,lavash bread
- Vegetable swap: kale for cabbage,spinach,brussels sprouts
When rhubarb makes its annual cameo during the spring,it means baking is imminent.SuppliedUpside-down rhubarb and ginger olive oil cake
Rhubarb perfectly captures the transience of time,the fickleness of the seasons. When this fugacious fruit makes its annual cameo during the spring,it means baking is imminent (though it can also be used in savoury dishes). Rhubarb is naturally tart,but sugar will bring relief and extract its jaunty fruitiness. Ginger is a natural foil to rhubarb's astringency,bringing a touch of heat and spice. In this classic upside-down cake,the rhubarb is lightly stewed in a ginger syrup – take care not to overcook as you want the rhubarb to hold its shape. I use both fresh and ground ginger in this recipe – they each bring slightly different characteristics:the former adds texture and a bright spicy hum,while the latter has a stronger,more emphatic,gingery kick.
Photo:Supplied- Preheat the oven to 160C fan-forced (180C conventional). Grease a 20cm square cake tin with non-stick oil spray and line with baking paper.
- To make the stewed rhubarb,heat a saucepan over medium heat and melt the butter. Add the sugar,vanilla and ginger and stir together. Add the rhubarb and stir to coat well. Reduce the heat to medium-low and cook for 3-4 minutes,until the rhubarb has softened slightly but is still holding its shape (we don't want mush). Remove from the heat and pour the rhubarb (along with any syrup) into the prepared tin. Carefully arrange the rhubarb into neat rows,or in any pattern you like.
- In a large mixing bowl,add the brown sugar,eggs,sour cream,olive oil,ground ginger,grated ginger,sea salt and vanilla and whisk together until well combined. Add the flour,baking powder and bicarbonate of soda and whisk until just combined.
- Pour the batter over the rhubarb,smoothing it evenly so that all the rhubarb is covered completely. Place on the middle shelf of the oven and bake for 30-35 minutes,until an inserted skewer comes out clean. Remove from the oven and cool for 10 minutes,then very carefully invert the cake onto a plate or board. Dust with icing sugar,if desired,and serve. This cake is best eaten on the day it is baked,but it can be kept in an airtight container in the fridge for up to 3 days.
Serves 8
NOTES
- For gluten-free: use cup-for-cup gluten-free plain flour
This is an edited extract fromTenderheartby Hetty Lui McKinnon,published by Plum,RRP $59.99. Photography by Hetty Lui McKinnon and Shirley Cai.Buy now