by Grace York
Savoury dishes are listed first, and all the delicious sweet treats follow.
A note on measurements: Addison is Australian, and so am I, so these recipes were written using metric measurements. However, I realise Addison has fans all over the world, including the US, so where possible I've tried to include US measurements as well.
I hope you enjoy cooking these dishes and sharing them with your friends as much as Addison does. If you feel so inclined, I'd love to see pictures!
My email address is:
[email protected]
Happy cooking!
G xx
ADAM'S FAVOURITE LASAGNE
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
1 cup chopped mushrooms
2 garlic cloves, crushed
1kg (2.2 pounds) beef mince
2/3 cup red wine
2 x 700ml bottles (or 3 pints) passata (tomato pasta sauce)
2 tablespoons tomato paste
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1 packet fresh pasta sheets
BECHAMEL SAUCE
125g (4.5 ounces) butter
3/4 cup plain flour
6 cups milk
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
Pinch ground nutmeg
METHOD
Step 1
Heat the oil in a large frying pan over medium heat, and cook onion, mushrooms, and garlic until soft. Add the mince, increase heat and fry until brown.
Step 2
Add the wine, and cook until it has almost evaporated (about 4 to 5 minutes). Add the pasta, tomato paste, and herbs. Simmer for thirty minutes or until sauce thickens, season with salt and pepper.
Step 3
While the meat sauce is simmering, make the béchamel sauce. Melt butter in a medium to large saucepan over a medium heat until foaming. Remove from the heat and stir in the flour. Put back on the heat and cook, stirring, for two minutes. Remove from heat. Gradually add the milk while whisking, then put the pan back on a medium heat and stir constantly until sauce thickens. Remove from heat and add in half of each of the cheeses plus the nutmeg. Stir until well combined.
Step 4
Preheat your oven to 180oC (350oF). Thinly spread some of the mince mixture over the base of a large lasagne dish. Place a layer of lasagne sheets on top, then build your lasagne with alternating layers of meat, béchamel sauce, and lasagne sheets. Finish off with a thick layer of béchamel.
Step 5
Bake for 30 minutes. Combine remaining cheeses and sprinkle over the top of the lasagne, then bake for a further 20 minutes or until golden. Stand for ten minutes before serving.
BARBECUED GARLIC AND HERB MUSHROOMS
INGREDIENTS
2 Tablespoons olive oil
2 cloves of garlic, crushed
1 teaspoon fresh thyme, finely chopped
1 teaspoon rosemary leaves, finely chopped
4 large flat mushrooms
Lemon wedges
METHOD
Step 1
Preheat your barbecue grill to a medium-high heat. Combine oil, garlic, herbs, and salt and pepper in a bowl, and use it to coat the mushrooms.
Step 2
Cook the mushrooms on the grill for about eight minutes, turning halfway through cooking. They should be tender and slightly charred. Serve with lemon wedges.
BUTTER-BRAISED BRUSSELS SPROUTS
INGREDIENTS
500g (1.1 pounds) Brussels Sprouts, trimmed and halved
60g (2 ounces) butter
METHOD
Step 1
Heat a large frying pan over medium heat. Add Brussels sprouts, half a cup of water, and the butter. Season with salt and pepper. Simmer, stirring occasionally, until the water has evaporated and the sprouts are crisp and tender (about 8 minutes).
Step 2
Continue cooking for about six minutes, stirring frequently, until the sprouts are golden brown and tender (but not mushy. No-one likes a mushy Brussels sprout.)
BUTTERFLIED LAMB LEG WITH ROAST POTATOES
INGREDIENTS
1 butterflied lamb leg
1/2 cup dry white wine
2 garlic gloves, crushed
1/4 cup finely chopped mint
2 tablespoons chopped rosemary
2 tablespoons brown sugar
1 tablespoons olive oil
ROAST POTATOES
1 kg (2.2 pounds) potatoes and sweet potatoes, peeled and quartered
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper
METHOD
Step 1
Place the lamb in a large glass or ceramic dish. Combine the wine, garlic, mint, rosemary, sugar, and oil in a jug and pour over the lamb. Give it a good massage with your fingertips to rub the marinade in. Cover and place in the fridge for two hours or overnight, turning occasionally.
Step 2
Preheat your oven to 180oC (350oF). On the stove, boil the potatoes in a large pot for five minutes or until just tender. Drain, return to the pot, and shake over a low heat for 20 to 30 seconds to dry the potatoes and roughen their surface. Leave to cool for ten minutes.
Step 3
Melt the butter in a microwave jug. Add the oil and salt and pepper, and stir to combine. Pour over the slightly cooled potatoes, and shake the pot to coat the potatoes with the butter mixture. Tip the potatoes onto a roasting pan, and roast in the oven for about 40 minutes or until potatoes are golden. Increase heat to 220oC (425oC) and roast for a further 10 to 15 minutes until potatoes are golden and crisp.
Step 4
While the potatoes are cooking, heat the barbecue on high and drain the marinade from the lamb. Cook the lamb on high for five minutes per side, then reduce heat to medium/low and cook for a further ten minutes or until done to your liking. Cover with foil and rest for ten minutes while you finish off the potatoes.
Step 5
Serve lamb and roast potatoes with Honey-Glazed Carrots and Butter-Braised Brussels Sprouts to recreate the dinner Justin, Emily, and Olivia cooked for Addison in The Corpse at the Carnival.
CHICKEN CASSEROLE WITH MUSTARD AND TARRAGON
INGREDIENTS
olive oil, for cooking
1 kg (2.2 pounds) chicken thigh fillets, quartered
1 onion, diced
1 leek, sliced
1 clove garlic, crushed
350g (10 ounces) mushrooms, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme chopped
1 1/2 cups chicken stock
3/4 cup cream
2 teaspoons lemon juice
2 teaspoons dijon mustard
METHOD
Step 1
Preheat your oven to 180oC (350oF). Heat a splash of olive oil in an oven-safe and flame-proof casserole dish over medium heat. Add the chicken (probably best to do in a couple of batches) and cook until golden. Remove from the dish.
Step 2
Add another splash of oil and cook the onion, leek, and garlic until soft. Add the mushrooms, and cook for another few minutes until most of the liquid has evaporated. Add the tarragon, thyme, chicken stock, cream, lemon juice, and mustard, bring to the boil and cook for two minutes, stirring. Return the chicken pieces to the dish and season well with salt and pepper.
Step 3
Cover the casserole dish and cook in the oven for an hour, or until the sauce has reduced and thickened. Serve with mashed potatoes and green vegetables.
Tip from Addison:
This can also be cooked in an electric frypan. Instead of cooking in the oven, leave in the frypan on medium to low heat and stir frequently. It should taken 30 to 40 minutes for the chicken to cook through and the sauce to thicken.
CHICKEN PASTA BAKE
INGREDIENTS
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br /> 2 cups dried pasta (spirals, shells, or whatever your favourite shape happens to be)
2 chicken thighs, diced
200g (7 ounces) pumpkin, diced
About 2 cups of other vegetables, chopped (Addison likes mushrooms, capsicum, zucchini, green beans, but you can add whatever you like)
A jar of pasta bake sauce (Addison likes a creamy tomato-based sauce, but again, use your favourite or whatever your local store has)
1/2 cup grated pizza cheese
METHOD
Step 1
Preheat your oven to 180oC (350oF). Cook the pasta according to packet directions.
Step 2
Par-boil or oven roast the pumpkin – don't cook it all the way through, just give it a helping hand. Addison sometimes throws it in with the pasta to boil to save on washing up.
Step 3
Chop the chicken and the other vegetables into bite-size chunks. Make sure to keep them separate – don't use the same chopping board and knife for raw chicken as you do for the vegetables.
Step 4
Mix the cooked pasta, chicken, vegetables, and sauce together in a casserole dish. Top with the grated cheese, and bake for about 30 minutes or until the cheese is golden brown and the chicken is cooked through.
Step 5
Serve with a side salad and crusty bread if you like, or just dig in. Don't forget to leave some leftovers – Olivia and Justin think it tastes better cold the next day!
CHICKEN SOUP
INGREDIENTS
2 tablespoons olive oil
1 leek, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled and diced
2 sticks celery, diced (optional, Addison doesn't like celery so she leaves it out)
2 small zucchini, diced
1 swede or turnip, peeled and diced
1 1/4 cups dry soup mix
8 cups chicken stock
1 kg (2.2 pounds) chicken legs
METHOD
Step 1
Heat the oil in a large saucepan or pot, and cook leek and garlic until soft. Add the vegetables, and cook, stirring, for another two minutes. Stir in the soup mix, chicken, stock, and one cup of water. Bring to the boil.
Step 2
Simmer, partially covered, for an hour or until soup mix is cooked and vegetables are tender. Stir occasionally.
Step 3
Remove the chicken legs from the soup and take the meat off the bones. Roughly chop the chicken meat and add it back into the soup. Season with salt and pepper and serve hot.
HONEY GLAZED CARROTS
INGREDIENTS
4 bunches baby carrots (also called Dutch carrots)
1/4 cup honey
1/2 teaspoon sweet paprika
1/4 cup fresh mint leaves, shredded
METHOD
Step 1
Cook carrots in a large saucepan of boiling water until tender. Drain well.
Step 2
Return carrots to the pan with the honey and paprika. Cook, tossing, for two minutes or until heated through. Remove from the heat. Add half the mint and toss through. Put onto a serving plate and garnish with the other half of the mint.
KUNG PAO CHICKEN
INGREDIENTS
4 chicken thighs, diced
1 tablespoon Chinese Sichuan spice
2 tablespoon olive oil
1/3 cup raw peanuts
1 1/2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon honey
3 cloves garlic, crushed
2cm piece ginger, peeled and grated
3 spring onions, sliced
1 green capsicum, cut into 2cm pieces
METHOD
This is a recipe that involves a lot of preparation, and not much cooking, so it's best to have all your ingredients lined up handy and ready to throw in the pan. You should also cook your rice first, too.
Step 1
Combine Sichuan spice and 1 tablespoon of olive oil, and use it to coat the chicken. Combine the soy sauce, rice wine vinegar, and honey in a small jug or bowl, and set aside.
Step 2
Heat a wok or non-stick frypan over medium heat. Add the peanuts and toast them while shaking the pan (don't let them burn). Remove from the pan and set aside.
Step 3
Increase the heat to high, and add more olive oil to the pan. Add the capsicum and spring onions, and stir fry for a few minutes. Remove from pan. Add the chicken to the pan, and stir fry until brown. Add the garlic and ginger, and keep stirring. When the chicken is cooked through add the capsicum and shallots back into the pan, along with the sauce mix and the peanuts. Mix well and heat through.
Step 4
Serve with steamed rice.
LAYLA'S FAVOURITE SALMON AND SWEET POTATO PATTIES
INGREDIENTS
1 large sweet potato
1/2 cup white wine (or water)
2 x 200g (2 x 7 ounce) salmon fillets
4 spring onions, sliced
2 tablespoons plain flour
2 eggs, beaten separately
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
Salt and pepper to season
1 cup Panko breadcrumbs
METHOD
Step 1
Boil and mash the sweet potato, set aside to cool.
Step 2
Bring the white wine plus 1/2 cup water to the boil in a saucepan, and add the salmon fillets. Cover and simmer for six minutes. Remove the salmon from any remaining liquid, and remove the skin if you are using skin-on fillets (if you have a dog like Charlie, he or she will love the skin. Just make sure it's not too hot). Break the salmon into chunks and put it in a mixing bowl with the sweet potato mash to cool.
Step 3
When the potato and salmon have cooled a bit, add the spring onions, flour, one egg, spices, and salt and pepper. Stir well to combine. Shape into patties, dip into the other egg, roll in breadcrumbs, and chill the patties in the fridge for 20 minutes or so.
Step 4
Shallow fry for about six minutes, turning once, until golden.
LAYLA'S PESTO PASTA
INGREDIENTS
450g (1 pound) pumpkin, deseeded, peeled, and cut into 2cm pieces
Olive oil spray
Salt and pepper
2 cups dried pasta (penne, spirals, shells, or another favourite)
100g (3.5 ounces) bacon, diced
1 to 2 cups chopped green veg of your choice (zucchini, broccolini, asparagus, etc)
125g (1/2 cup) basil pesto
1/3 cup cream
Shaved parmesan to serve
METHOD
Step 1
In a large saucepan boil the pasta and pumpkin until cooked. Drain.
Step 2
In a large frying pan cook the bacon and green vegetables for five minutes. Add the pesto to the frying pan and stir to combine with the bacon and vegetables.
Step 3
Add the drained pasta and pumpkin, and the cream, and stir to combine and heat through. Divide among serving bowls and top with shaved parmesan.
LIME AND CHILLI CHICKEN SALAD
INGREDIENTS
500g (1 pound) chicken breast fillets
2 teaspoons grated lime rind
1 long green chilli, finely chopped
2 garlic cloves, crushed
1/4 cup lime juice
2 tablespoons extra virgin olive oil
2 corn cobs
Olive oil cooking spray
1/2 an iceberg lettuce, roughly chopped
1 avocado, sliced
4 spring onions, thinly sliced
1/2 cup fresh coriander leaves (optional)
METHOD
Step 1
Slice chicken breasts in half lengthwise, and place in a glass or ceramic dish. Combine lime rind, chilli, garlic, half the lime juice, and half the olive oil and pour over chicken. Rub it in to coat the chicken, then cover and ref
rigerate for 20 minutes.
Step 2
Place corn in a large microwave-safe bowl. Add two tablespoons of cold water and microwave on high for 2 minutes or until just tender. Remove corn from the bowl and pat dry. Spray with cooking spray.
Step 3
Cook the chicken and corn on a barbecue on a medium to high heat. Chicken should take four or five minutes per side. The corn should take roughly the same, as long as you keep turning it to avoid burning. When done, cover the chicken with foil and rest for five minutes, and give the corn five minutes to cool on a chopping board.
Step 4
Cut the corn from the cobs and slice the chicken into bite-sized pieces. Combine the remaining lime juice and oil in a small bowl or jug. Arrange the lettuce on a serving dish, top with chicken, corn, avocado, spring onions, and coriander if using. Pour over lime and oil dressing.