Rhubarb and Frangipane Tart

Pastry:

200g Cold unsalted butter, roughly chopped

250g Plain Flour

120g Sour Cream 

Frangipane:

125g Unsalted butter, softened

165g Caster sugar

2 Eggs

1 1/2 tbs Brandy

1 tbs Plain flour

200g Ground Almonds

1 Bunch young rhubarb, cut into 2cm pieces

35g Sliced Almonds

3tsp Demerara sugar

Thick cream

1. Preheat the oven to 200c.
2. To make the pastry, Process butter, flour and a pinch of salt into a food processor until mixture resembles breadcrumbs, then add sour cream and process until just combined. Shape pastry into individual round tins, prick the base of the tart shells with a fork and freeze for 15minutes.
3. To make frangipane, using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, then add the brandy, beating until just combined. Add the flour and almonds, and beat until well combined. 
4. Line the  frozen tart shells with baking paper and fill with rice. Place on an oven tray and bake for 10 minutes, then remove the paper and rice. Bake for a further 5 minutes or until almost dry and golden. Cool and reduce the oven heat to 180c.
5. Spoon half a cup of frangipane into each tart tin then press pieces of rhubarb into the frangipane. Transfer to the oven and bake for 20 minutes. Scatter frangipane with almonds and sugar, and bake for a further 10 minutes or until the filling is puffed and firm.
6. Serve warm with thickened cream.

** NOTE: This recipe contains nuts.

(Maggie Beer Recipe)

Honey and Black Pepper Beef

500g (1lb) Steak, cut into thin strips

2 cloves of garlic, crushed

1 onion, sliced

300g sugar-snap peas

 2 tbsp honey

2 tsp soy sauce

2 tbsp oyster sauce

3 tsp black cracked pepper

1.       Heat the wok until very hot, add 1 tbsp of the oil and swirl it around to coat the sides of the wok. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

2.       Reheat the wok, add 1 tbsp of the oil and stir-fry the garlic, onion and sugar-snap peas until softened. Remove from the wok and set aside.

3.       Add the honey, soy sauce, oyster sauce and cracked black pepper to the wok. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

4.       Increase the heat and return the meat and vegetables to the heat. Toss for 2-3 minutes or until well combined and heated through.

Black Bean Beef

500g Beef, cut into thin strips

1 Tbsp Cornflour

2 Tbsp Soy Sauce

2 Tbsp Black Bean Sauce

2 Tsp Sugar

Oil, for cooking

1 Onion, thinly sliced

2 Cloves Garlic, finely chopped

1 Tbsp Fresh Ginger, finely chopped

1 Red Pepper, thinly sliced

90g Snow Peas

6 Spring Onions, diagonally sliced

1.  Put the beef in a non-metallic bowl. Combine the corn flour, soy sauce, black bean sauce and sugar, pour over the meat and mix well. Cover and refrigerate for 30 minutes.
2. Drain the meat, reserving the marinade. Heat the wok until very hot, add 2 tsp of the oil and swirl it around to coat the side. Stir-fry the meat in batches until browned and just cooked. Add more oil if needed. Remove all the meat from the wok.
3.  Reheat the wok, add 1 tbsp of oil and stir-fry the onion over a medium heat for 3-4 minutes, or until softened. Stir in the garlic, ginger and pepper, then increase the heat to high and cook for 2 – 3 minutes, or until the pepper is just tender.
4. Add the reserved marinade, snow peas, spring onion, and 2 – 3 tbsp water to the wok. Toss over high heat until the ingredients are well coated and the sauce is boiling. Return the beef to the wok and heat through. Season well

Braised Belly Pork

1.5kg Belly Pork
¼ cup olive oil
lime cheeks, to serve

1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon 
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind

Step 1: Preheat oven to 180°C.

Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

Step 6: Serve ribs with lime cheeks.

Serves 4