FINE DINING MONSTER

  Baked goat's cheese and fig salad Ingredients (13) 1 x 40cm baguette (French breadstick), diagonally cut into 5mm-thick slices 2 x 150g pkts goat's cheese (South Cape brand) 80ml (1/3 cup) extra virgin olive oil 1 garlic clove, crushed 2 tsp finely chopped fresh thyme 2 tsp finely grated lemon rind 2 x 180g pkts mixed salad leaves 8 fresh figs, cut into wedges Dressing 160ml (2/3 cup) extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp wholegrain mustard 2 tsp yellowbox honey Salt & freshly ground black pepper Method Step 1 Preheat oven to 200°C. Place the baguette slices, in a single layer, on a baking tray. Bake in preheated oven for 5 minutes or until light brown. Spread the baguette slices evenly with goat's cheese. Combine the oil, garlic, thyme and lemon rind in a small bowl. Drizzle evenly over goat's cheese. Step 2 Bake in oven for a further 10 minutes or until golden brown and heated through. Remove from oven. St

  Baked garlic and thyme brie Ingredients (7) 2 cloves garlic, thinly sliced 450g box Coulommiers cheese (see note) 2 tbsp fruity white wine 6 sprigs thyme 2 bay leaves, torn 400g small kipfler potatoes, scrubbed Red witlof leaves or yellow witlof leaves, to serve Method Show ingredient quantity Step 1 Preheat oven to 190C. Place garlic in a small bowl, cover with boiling water, then drain immediately. Remove cheese from the box and line the base and side of the box with a small sheet of baking paper. Return cheese to the lined box. Using a small knife, cut 8 slits into the top of the cheese, then, using the knife tip, push a slice of garlic into each slit. Step 2 Cut 6 more slits among the first slits, then drizzle cheese with wine. Scatter with remaining garlic slices, thyme and bay leaves, then season with freshly ground black pepper. Place the box on an oven tray and cover with foil, then bake for 25 minutes or until warmed through and runny. Step 3

  Rosca de Reyes Ingredients Bread: 4 cups all-purpose flour 3 eggs 3 eggs, separated ⅔ cup white sugar 1 tablespoon warm water 2 (.25 ounce) packages dry yeast 1 orange, zested 1 lime, zested 1 pinch salt ½ cup butter, softened 1 tablespoon butter, softened Topping: ½ cup white sugar ¼ cup butter ¼ cup all-purpose flour 20 candied citrus peels Directions Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes. Form dough into a ball. Cover and let rise in a warm place for 45 minutes. Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes. Preheat the oven to 400 degrees F (200 degrees C). Whisk

  Chicken Breasts with White Wine Pan Sauce, Crème Fraîche, and Spring Herbs Ingredients 4 (10-ounce) skin-on airline chicken breasts 1 ¼ teaspoons kosher salt, plus more to taste ½ teaspoon black pepper, plus more to taste 1 tablespoon neutral oil (such as grapeseed) ¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens ⅓ cup dry white wine 1 cup chicken stock or lower-sodium chicken broth 2 tablespoons crème fraîche 3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley) 1 teaspoon fresh lemon juice Directions Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes. Transfer

  Fish Muddle Ingredients 2 ½ pounds large unpeeled, head-on, raw shrimp (about 20) 2 tablespoons canola oil 4 large garlic cloves, smashed 2 celery stalks, chopped (about ¾ cup) 2 small carrots, chopped (about ¾ cup) 1 small onion, chopped (about ¾ cup) 2 large thyme sprigs, plus leaves for garnish 1 bay leaf 4 cups chicken stock 1 teaspoon kosher salt 5 ounces thick-cut bacon slices, chopped (about 3 slices) 8 ounces baby Yukon Gold potatoes, halved (about 1 cup) 1 (15-oz.) can fire-roasted diced tomatoes 1 pound skinless snapper fillet, cut into 1-inch pieces Cooked grits or rice, for serving Directions Remove heads and shells from shrimp. Devein shrimp; set aside. Heat oil in a Dutch oven over medium. Add shrimp heads and shells. Cook, stirring and pressing on shrimp heads and shells occasionally, until starting to crisp, about 6 minutes. Add garlic, celery, carrots, onion, thyme, and bay leaf. Cook, stirring occasionally, until juices start to b

  Parmesan Wafers with Parma Ham and Figs INGREDIENTS Parmesan cheese 200 g Ham 4 slices (Parma) Figs 2 cut into wedges Preparation Heat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper. Place a large round biscuit cutter (about 10 cm|4" in diameter) on the baking tray and spread a thin, even layer of grated cheese inside it. Remove the biscuit cutter and repeat the process 3 more times, to make 8 Parmesan wafers. Cook for about 5 minutes until the cheese melts and bubbles and turns golden brown. Cool slightly on the baking tray, then remove from the tray and place on a wire rack to cool completely. Top 4 Parmesan wafers with ham and fig wedges and cover each with a second wafer.

  Sardines with a Pepper and Tomato Salad INGREDIENTS White wine vinegar 1 tbsp Lemon juice 2 tbsp Olive oil 3 tbsp Sugar to taste Cucumber 100 g, deseeded and diced Pepper 1, diced Tomatoes 1 beefsteak, peeled and diced Avocado 1 small, pitted and diced Herbs 1/2 handful mixed, chopped Sardines 4 preserved, drained Sour cream 120 g Nasturtium to garnish Preparation Mix together the vinegar and lemon juice and season with salt and ground black pepper to create a vinaigrette. Whisk in the oil and add sugar to taste. Carefully mix together the cucumber, pepper, tomato and avocado and marinate in half the vinaigrette. Add the herbs to the remaining vinaigrette and purée. Arrange the sardines in rings on plates (secure with toothpicks if necessary). Add the vegetable mixture into each fish, top with a dollop of sour cream and garnish with nasturtium cress and drizzle the vinaigrette around the fish on the plate.  

  Mixed mushroom soup with haloumi Ingredients (9) 1 tbsp olive oil 200g shiitake mushrooms, halved or whole 822g can baby potatoes, drained, chopped 500g sliced mushrooms 3 cups (750ml) Vegetable Stock 1/4 cup (60ml) worcestershire sauce 180g pkt chilli haloumi or plain haloumi, cut into 2cm pieces 2/3 cup (160ml) thickened cream 2 tbsp rosemary leaves Method Step 1 Heat the oil in a large saucepan over medium-high heat. Add shiitake mushroom. Cook for 2 mins or until tender. Transfer to a heatproof bowl and cover to keep warm. Step 2 Add the potato and sliced mushroom to the pan. Cook for 2 mins or until mushroom is tender. Add the stock and Worcestershire sauce and bring to the boil. Reduce heat to medium. Cover and cook for 5 mins or until the potato is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth. Step 3 Heat a non-stick frying pan over high heat. Add the haloumi and cook, turning, for 2 mins or until golden.

  Cider braised silverside Ingredients (14) 1.5kg Coles Australian Beef Corned Silverside 2 dried bay leaves 1 tsp black peppercorns 1/3 cup (80ml) apple cider vinegar 1/4 cup (110g) brown sugar 2 celery sticks, trimmed, sliced 8 baby carrots, scrubbed 6 French onions (shallots), peeled 1kg brushed potatoes, peeled, coarsely chopped 1/2 cup (125ml) buttermilk, warmed 40g butter, chopped 2 x 160g pkts creamy white finishing sauce 1 tbsp wholegrain mustard Flat-leaf parsley sprigs, to serve Method Step 1 Place the beef, bay leaves, peppercorns, vinegar, sugar and 4 cups (1L) of water in a large heavy based pot over medium heat. Bring to the boil. Add the celery, carrot and shallots. Cover and reduce heat to low. Simmer for 2 hours or until beef is tender. Remove from heat. Transfer beef to a plate. Thinly slice. Step 2 Meanwhile, cook the potato in a saucepan of boiling water for 12-15 mins or until tender. Drain and return to the saucepan over low

  One-pan creamy Dijon chicken with broccolini Ingredients (9) 1 tbsp extra virgin olive oil 600g chicken tenderloins 2 bunches Perfection Fresh Broccolini, stems chopped 3 garlic cloves, crushed 1 tbsp thyme leaves 125ml (1/2 cup) Massel Chicken Liquid Stock 165ml (2/3 cup) thickened cream, plus extra to drizzle 1 tbsp Dijon mustard Crusty bread, toasted, to serve Method Step 1 Heat half the 1 tbsp extra virgin olive oil in a large, deep frying pan over medium-high heat. Cook 600g chicken tenderloins for 2 minutes each side or until golden. Season and transfer to a heatproof plate. Step 2 Add 2 bunches Perfection Fresh Broccolini, stems chopped florets to pan with ¼ cup water and cook, stirring occasionally, for 2 minutes or until bright green and water has evaporated. Transfer to a separate heatproof plate. Cover to keep warm. Step 3 Heat remaining oil in same pan over medium heat. Add 3 garlic cloves, crushed and 1 tbsp thyme leaves. Cook, stirring,

  Grown-Up Chicken Nuggets with Herb and Radish Salad   Ingredients Salad 2 tablespoons minced shallot 2 tablespoons fresh lemon juice ¼ teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper, plus more to taste ¼ cup extra-virgin olive oil 2 cups spicy salad greens, such as arugula, spinach, mizuna, mâche, tatsoi, and/or radish leaves 2 cups loosely packed fresh flat-leaf parsley leaves ½ cup loosely packed mixed fresh herbs, such as mint, dill, chives, basil, and cilantro ½ cup thinly sliced radishes Chicken 2 boneless, skinless chicken breasts (about 1 1/2 pounds) 2 ½ cups panko ½ cup all-purpose flour (about 2 1/8 ounces) 2 large eggs 1 tablespoon Dijon mustard 1 tablespoon water ¾ teaspoon kosher salt, plus more to taste ¾ teaspoon black pepper 6 tablespoons grapeseed or safflower oil, divided 4 ½ tablespoons unsalted butter, divided Additional Ingredients Edible flowers, such as chive blossoms, pansies, and/or nasturtium

    Apple Cider-Glazed Chicken Breasts  Ingredients 1/4 cup mayonnaise 3 tablespoons apple cider vinegar 1 tart green apple (such as Granny Smith) (unpeeled), cut into matchsticks (about 1 3/4 cups) 1 tart-sweet apple (such as Honeycrisp) (unpeeled), cut into matchsticks (about 13/4 cups) 1 medium kohlrabi, peeled and cut into matchsticks (about 1 cup) 1 medium-size young white turnip, peeled and cut into matchsticks (about 1 cup) 3 scallions, thinly sliced diagonally (about 2/3 cup) 1 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish 1 1/2 teaspoons kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste and for garnish 4 (10-oz.) skin-on airline chicken breasts or boneless, skin-on chicken breasts, patted dry (see Note) 1 tablespoon canola oil 3/4 cup lower-sodium chicken broth 3/4 cup unfiltered apple cider 3 tablespoons unsalted butter, diced 2 teaspoons finely chopped fresh thyme Directions Prehea

  Cheesy Italian meatloaf Ingredients (13) 2 cups fresh breadcrumbs 1/2 cup milk 1 tbsp extra virgin olive oil 1 brown onion, finely chopped 4 garlic cloves, crushed 1 tbsp finely chopped fresh rosemary 1 tsp dried Italian herbs 1/2 tsp dried chilli flakes (optional) 1kg beef mince 1 egg, lightly beaten 500g bottle bolognese pasta sauce 1 cup grated pizza cheese Fresh oregano leaves, to serve Method Show ingredient quantity Step 1 Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 10cm x 21cm (base) loaf pan. Line with baking paper, extending paper 2cm above edges on all sides. Step 2 Place 2 cups fresh breadcrumbs and 1/2 cup milk in a large bowl. Set aside. Heat 1 tbsp extra virgin olive oil in a small frying pan over medium-high heat. Add 1 brown onion, finely chopped, 4 garlic cloves, crushed, 1 tbsp finely chopped fresh rosemary, 1 tsp dried Italian herbs and 1/2 tsp dried chilli flakes (optional), if using. Cook, stirring, for 5 minut

  Cheesy French-onion meatloaf Ingredients (16) 3/4 cup fresh breadcrumbs 1/4 cup milk 4 brown onions 1kg beef mince 35g sachet salt-reduced French onion soup mix 2 garlic cloves, crushed 1 tbsp Dijon mustard 1 egg, lightly beaten 1/4 cup finely chopped fresh flat-leaf parsley leaves, plus extra to serve 1 tbsp extra virgin olive oil 1 tbsp brown sugar 2 tbsp white wine vinegar 50g gruyere cheese, grated Gravy, to serve 4 cups mashed potato, to serve 300g green beans, steamed, to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 3cm above edges of pan. Step 2 Combine breadcrumbs and milk in a bowl. Stand for 5 minutes. Meanwhile, grate 1 onion. Place mince, breadcrumb mixture, soup mix, garlic, mustard, egg, parsley and grated onion in a large bowl. Season with pepper. Mix well to combine. Spoon mixture into prepared pan, pressing with the

  Baked Pompano Ingredients 1 cup soy sauce ½ cup rice cooking wine 5 tablespoons olive oil, divided 2 teaspoons hoisin sauce 2 teaspoons fish sauce 2 teaspoons oyster sauce 1 lime, halved 1 shallot, diced 1 (2 inch) piece peeled fresh ginger, diced 1 (1 1/2) pound whole pompano fish, gutted and cleaned 1 teaspoon dried dill, or to taste salt and ground black pepper to taste 2 cups napa cabbage leaves, or as needed Directions Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl. Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes. Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the

  Branzino Mediterranean Ingredients 2 tablespoons olive oil, divided 1 red onion, chopped salt and ground black pepper to taste 2 whole Branzino (sea bass) fish, cleaned 4 lemon wedges, divided 2 sprigs fresh rosemary ½ cup white wine ¼ cup lemon juice 1 tablespoon fresh oregano leaves ¼ cup chopped Italian flat-leaf parsley Directions Preheat the oven to 325 degrees F (165 degrees C). Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper. Place 2 whole fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with pa

    Simnel Cake recipe INGREDIENTS For the cake Marzipan 250 gr All purpose flour 225 gr Baking powder 1 teaspoon Spices 1 1/2 teaspoon Butter 180 gr, softened Caster sugar 180 gr Eggs 3, large Currants 175 gr Raisins 225 gr Cherries 50 gr, chopped Candied lemon zest 50 gr, chopped Almonds 50 gr Milk 3 tablespoons Lemons 1, finely zested Oranges 1, finely zested To decorate Marzipan 600 gr Icing sugar q.s. Apricot jam 4 tablespoons, warmed Preparation Step01 For the cake Preheat the oven to 150°C (130° fan) | 300F | gas. Grease and line an 18 cm | 7" round cake tin with greaseproof paper. Cut the marzipan into 1 cm | 0.5" cubes. Toss in a bowl with 2 tablespoons of flour. Sift the remaining flour into a large mixing bowl along with the baking powder and mixed spice. Add the butter, sugar, and eggs, beating thoroughly with an electric mixer until smooth, 3-4 minutes. Gently fold in the currants, sultanas, cherrie

  Chocolate Pineapple Samosas with Mango Puree INGREDIENTS Vegetable oil 1.5L 400 g/2 cups 100 g/3/4 cup 2 large Sugar 2 tbsp Preparation For the samosas:  Heat 1.5L oil in a large, heavy-based saucepan to 180°C/355F. Use a thermometer to accurately gauge the temperature. Mix together the pineapple and chocolate in a small bowl. Wet the rims of the samosa wrappers with water and fold into a triangle before forming a cone around your fingers, sealing one edge, but keeping the case open. Fill with the pineapple filling before sealing well, wetting the rim again if necessary; press the edges between your fingers to seal well. Deep-fry, in two batches, for 3-4 minutes each time until golden-brown, turning the samosas over in the hot oil once or twice. Carefully remove the cooked samosas to a plate lined with kitchen towels, covering loosely with aluminium foil to keep warm as you cook the remaining samosas. For the mango purée: Combine all the ingredients fo

  Mango Sorbet with Raspberry Sauce and Basil INGREDIENTS Caster sugar 180 g/3/4 cup 225 ml/1 cup Raspberries 225 g/1 1/2 cups Icing sugar 2 tbsp Lemon juice Preparation For the sorbet: combine the sugar and water in a heavy-based saucepan. Bring to the boil, stirring, until the sugar has dissolved. Reduce to a simmer and cook for 5 minutes without stirring. Remove from the heat, pour into a jug, and chill until cold, about 2-3 hours. Once cold, combine the sugar syrup with the mango and lime juice in a food processor. Purée until smooth. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until set and semi-frozen, usually 15-30 minutes. Cover and freeze for at least 4 hours. For the sauce: Combine the raspberries with the icing sugar and lemon juice in a food processor. Purée until smooth before passing through a fine sieve into a bowl. Cover and chill until needed. To serve: Spoon the raspberry sauce into four

  Baked garam masala fries Ingredients (8) 1 tbsp coconut oil or olive oil 1 tbsp garam masala 1 tsp smoked paprika (pimenton) 1 tsp ground turmeric 700g desiree potatoes, scrubbed, cut into 1cm-thick fries Black sesame seeds (optional), to serve Hot tomato chutney, to serve Lime wedges, to serve Method Step 1 Preheat the oven to 200C. Line a large baking tray with baking paper. Combine 1 tbsp coconut oil or olive oil, 1 tbsp garam masala, 1 tsp smoked paprika (pimenton) and 1 tsp ground turmeric in a bowl. Add 700g desiree potatoes, scrubbed, cut into 1cm-thick fries and toss to coat. Place in a single layer on tray. Bake, turning halfway, for 45 minutes or until crisp. Step 2 Sprinkle fries with salt and Black sesame seeds (optional), to serve, if using, and serve with Hot tomato chutney, to serve and Lime wedges, to serve to squeeze over.  

  Baked eggplant with goat's cheese and cream Ingredients (9) 2 medium eggplants 1 1/2 tbsp olive oil 3 garlic cloves, crushed 300ml good-quality tomato passata 250ml (1 cup) thick cream 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp fresh thyme, chopped 150g soft goat's cheese Method Step 1 Cut 2 medium eggplants into 2.5cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to degorge (the salt leaches out any bitterness and excess liquid). Rinse and pat dry with paper towel. Step 2 Preheat oven to 180°C. Brush eggplant with 1 1/2 tbsp olive oil. Heat a chargrill pan over high heat. When hot, add eggplant and chargrill for 1-2 minutes each side (it doesn't need to be cooked right through). Drain on paper towel. Step 3 Place 3 garlic cloves, crushed and 300ml good-quality tomato passata in a bowl and stir to combine. In a separate bowl, combine 250ml (1 cup) thick cream and 1 tbsp fresh basil, choppe

  White Negroni Ingredients 1 1/2 ounces gin 1/2 ounce Suze 1 ounce Lillet blanc Directions In an Old Fashioned glass filled with ice, combine Lillet, Suze, and Gin. Stir until combined, about 20 to 30 seconds. Garnish with a lemon twist.

  Salty Caramel Negroni   Ingredients 1 ounce dark rum (such as Dos Maderas 5+5) 3/4 ounce Campari 3/4 ounce manzanilla sherry (such as La Cigarrera) 3/4 ounce sweet vermouth (such as Dolin Rouge) 1/2 tablespoon pickle juice Orange peel strip, for garnish Directions Combine rum, Campari, sherry, vermouth, and pickle juice in a mixing glass. Add ice; stir until well combined, about 15 seconds. Strain into a chilled rocks glass with a large ice cube. Garnish with orange peel strip.  

  Pan de Muertos (Mexican Bread of the Dead) Ingredients Bread: ¼ cup milk ¼ cup butter or margarine ¼ cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour ¼ cup white sugar 2 teaspoons anise seed 1 ¼ teaspoons active dry yeast ½ teaspoon salt 2 large eggs, beaten 1 tablespoon orange zest Glaze: ¼ cup white sugar ¼ cup orange juice 2 teaspoons orange zest 2 tablespoons white sugar Directions To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C). Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover wit

  Pan Dulce Ingredients 1 cup milk 6 tablespoons butter 1 (.25 ounce) package active dry yeast ⅓ cup white sugar 1 teaspoon salt 2 large eggs 5 cups all-purpose flour cooking spray ½ cup white sugar ⅔ cup all-purpose flour 4 tablespoons butter, softened 2 egg yolks Directions Heat milk in a small saucepan until it bubbles, then remove from heat. Add butter, stir until melted, and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar and salt. Add in eggs and 2 cups flour. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolli

  Baked egg cups with prosciutto, gruyere and truffle oil Ingredients (7) 445g block Careme sour cream shortcrust pastry (see notes) or use 3 large frozen puff pastry sheets, thawed 2 tbsp milk 6 eggs, lightly beaten, plus 1 extra yolk 6 slices prosciutto, halved lengthways 75g grated gruyere cheese, plus extra to serve Truffle oil (see notes), to serve Chopped chives, to serve Method Step 1 Preheat the oven to 180°C. Grease 8 holes of a 12-hole, 1/3 cup (80ml) capacity muffin pan. Step 2 Cut 445g block Careme sour cream shortcrust pastry (see notes) or use 3 large frozen puff pastry sheets, thawed into 8 even squares and use to line muffin holes. Prick with a fork. Step 3 Cut 8 squares of baking paper slightly larger than pastry squares, then place in each pastry shell. Weigh down with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Step 4 Whisk 2 tbsp milk and 6 eggs, lightly beaten, plus 1 extra yolk, then brush over

  Baked egg and herb filo pies with smoked salmon starter with the smoked salmon. Ingredients (11) 40g butter, melted 6 sheets filo pastry 125g cream cheese, at room temperature 2 eggs 2 tbsp finely grated parmesan 1 green shallot, end trimmed, finely chopped 2 tsp chopped fresh dill Salt & freshly ground black pepper 6 slices smoked salmon 2 tbsp drained capers, chopped Chopped fresh dill sprigs, extra, to garnish Method Step 1 Preheat oven to 180°C. Brush six 80ml (1/3-cup) muffin pans with a little of the 40g butter, melted to lightly grease. Step 2 Cut 6 sheets filo pastry in half. Place in a stack and cut into quarters to make 48 squares. Brush each filo square with melted butter. Place 4 squares in the base of a prepared muffin pan, allowing the corners to extend over the edge. Place another 4 squares on top, rotating them slightly to cover the side of the pan. Repeat with remaining filo. Cook in oven for 5 minutes. Step 3 Meanwhile, us