WESTERN FOOD

WESTERN
FOOD

Top steak to know
Fresh pasta ideas

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CONTENT

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Western In Sauce to
Season Master
6
8

Type of Anything
Pasta Pasta
12 14

Choose Your Secret of
Steak Grill Meats
18
20

Meat Feast Burger for
22 Burger Lovers

24

Recipe Best Restaurant Famous Chef
28 in Western You Must Know
34
38

WESTERNSIeNason

6

Infuse Wonderful
milk with Christmas
the flavors turkey that’s
of fresh thyme and guaranteed to impress.
parsley to upgrade a crowd Pair with smoky pancetta
favorite. wrapped cranberry stuffing and rich
Herbed Mashed Potatoes sherry gravy for a festive family feas
Roast Turkey

Rigatoni Amatriciana Spicy Corn Relish
Add a few baby capers to the sauce for a Burger with a bite with this zippy corn

salty burst of flavour and add depth and pepper topping. Stack it with
to this tomato-based sauce American cheese, fried
which marries onions and coleslaw.

7

SAUCE TO M

When you make your own sauce, you are controlling the quality of the
dish, both in flavor and ingredients. Ready to get cooking? Here are
five sauces every modern cook should be able to make.

Béchamel

If you eaten homemade
macaroni and cheese, a
classic croque madame,
or lasagna, chances
are you’ve experienced
the rich creaminess of
Béchamel. It can be made
in its most basic form by
just combining roux and
cream,

8

MASTER

Espagnole Hollandaise Tomato Velouté

Although some think blond Think of Hollandaise Probably the first mother Like good old Béchamel,
roux have more fun, Es- as a fancy mayonnaise sauce you ever tasted Velouté begins with a
pagnole proves that dark that uses clarified butter (over a heaping bowl white roux, but then it gets
roux know how to party, in place of oil and gets of spaghetti), tomato mixed with white stock
too. Also known as brown drizzled over asparagus sauce is often a mixture made from fish, chicken,
sauce, Espagnole be- and eggs. of just onions, garlic, and or veal. Technically not a
gins with a mirepoix (car- tomatoes. Although some finished sauce, it’s used
rots, celery, and onions), traditionalists may start as a flavorful starting point
beef stock, and deglazed with a roux, most tomato for gravies, mushroom
brown bits (fond) from sauces merely rely on sauces (hello chicken pot
beef bones. From there, a tomato reduction to pie), and shrimp sauce
tomato paste and spices build flavor and create (hello shrimp bisque).
may be added. thickness.

9

SERVE
BETTER

ONLY
FOR YOU



TypePoAf STA

Spaghetti
You know it, you love it, you can’t get enough of it. Spa-
ghetti is a long, thin, solid, cylindrical pasta that’s easily
recognizable. A staple food anywhere you go

Rigatoni
Rigatoni are a large, tube-shaped pasta with
ridged edges that perfectly capture sauces
and grated cheese. These thick tubes are
strong enough to take on heavier sauces like

Bolognese
Penne
Slender, smooth pasta “quills”. Penne’s hollow
tube shape make this pasta a good choice for
almost any type of sauce. Penne also works
well in a baked pasta or for pasta salads.

12

Rotini
Rotini is a corkscrew shaped pasta made from
semolina flour. The grooves in the pasta helps
the pasta sauce to adhere well. The spiral pasta

is typically about 1 to 2” long.

Macaroni
Macaroni is a dry, tubular-shaped pasta that comes in different
lengths and sizes, but is commonly cut short. This versatile
pasta shape is used in a wide variety of dishes, the most

popular being macaroni and cheese recipes.
Fusilli
The word fusilli presumably comes from fuso, as traditionally
it is “spun” . Spirals of fusilli are perfect for holding onto rich
and creamy sauces. This versatile pasta tastes great in pasta
bakes, salads or one-pan dishes

Have you given a thought to what goes behind a great dish of
pasta? Can you grab any store-bought pasta and throw it with
a sauce you like or is it more complex than that? Let us tell you
that making good pasta needs a good understanding of flavour

Farfalle
Farfsllr is a butterfly shaped pasta, also referred to “bow
tie” pasta. Works well with light sauces and vegetables and
makes a good salad pasta. . Certain pasta shapes hold
different sauces better than others - cheese or rich tomato

sauces cling well to farfalle

13

Smoked Fish & Creamy Lemon Spaghetti

This super simple spaghetti is creamy and smoky
with a burst of fresh citrus. You’ll pan-fry smoked
fish, make a creamy lemon sauce, top with zingy
capers and it’s done!

Speedy Linguine Bolognese

Whether you call it a rapid ragù, a brisk bolog-
nese or a prompt pasta, one thing’s for sure, this
linguine is superbly speedy! We’ve quickened
the cooking process by not peeling the carrot
(remember to wash first!) & crumbling the mush-
rooms right into the pan.

ANYTHING PAST

14

Mushroom Meatballs

Ah yes, we see what’s happening here: spaghetti
and meatballs right? WRONG! These little meat-
less marvels are in fact made with mushrooms,
oats, cheese, garlic and rosemary - and are oven
baked for ease. Nice to meat(less) you!

Goats’ Cheese Linguine & Portobellos Sicilian Chicken Linguine With Pea Shoots

This linguine is mixed with goats’ cheese and Simplicity reigns supreme in this sophistic
pasta to make an instant sauce, flecked with tar- ated, fresh-tasting chicken linguine dish. You’ll combine
ragon and black pepper. Topped with portobel- classic Sicilian ingredients such as olives, capers & garlic
lo mushrooms caramelised in balsamic. Totally with diced chicken breast before stirring through piping
simple and easy, yet highly sophisticated. hot lemony linguine and topping with grated cheddar &
fresh pea shoots. Bellissimo!

TA Simple King Prawn, Garlic & Chilli Linguine

Create a classic Sicilian pasta with chilli, garlic,
parsley and juicy king prawns. Then simply finish
with a squeeze of lemon to brighten the flavoursand
serve with a drizzle of olive oil.

15



The only
Gorgeous
Blond You
Can Trust

CHOOSE

YOUR STEAK

Sirloin T-bone

Considered to be prime steak, like fillet, but To make sure it cooks evenly. It is best
has mour flavour. Best served medium-rare finished in the oven. Great for sharing.

18

Fillet Rib-eye

Prized as the most tender cut and the most There are two cuts to note: rib-eye bonesless
expensive.Ithas little fat, and is best serve as and usually serve one and rib on the
rare as you like bone, also known as cote de beouf, which
traditionally serve as two. Best served
medium-rare.

Rump Onglet

Flavourful and affordable.Can be cooked Also called hanger steak- very lean and
as individual steaks,flash-fired and served rope shaped. Needs to be served rare oth-
whole or barbecued as large piece. erwise ot become tough

19

SECRET
OF

GRILL
MEATS

So prepare fot the interest of keeping things short, sweet, and to the point, we’re going to be doing a
blog post series on meat temperatures.
First up: Steak!
We have some strong opinions about how steak should be cooked. While we do try to be as unbiased
as possible, this is one area where we just can’t help it. So here we go, your guide to steak temperature

20

Guide to Meat Temperatures EXTRA RARE

Rare steak means that the internal temperature of I minute each side
the thickest part of the meat is at 115 degrees
Fahrenheit. Sometimes called Blue or Purple RARE
Rare, cooking steak to this temperature means it
is barely warm in the middle. 2.5 minute each side
Rare is for people who like their steak with a
little less mooing, Rare is the way to go It’s MEDIUM RARE
good for extra premium cuts of meat where you
really want to taste the flavor of the beef. ept on 3-4 minute each side
the grill just barely longer than an Extra Rare
steak MEDIUM
Medium Rare is the temperature that waiters
most commonly recommend when you order a 4 minute each side
steak at a restaurant. Cooked until the internal
temperature of the thickest part of the steak is at MEDIUM WELL
135 degrees Fahrenheit it’s a great way to get the
ideal flavor and texture of a steak. 5 minute each side
Medium steak is one of the most common meat
temperatures, Medium steak is cooked to 145
degrees Fahrenheit. It is still mostly tender but
quickly approaching the almost dry stage. If you
only like a little bit of pink in your steak, Medium
is the way to go.
Medium Well steak is done when it reaches an internal temperature
of 150 degrees Fahrenheit. A lot of people feel like this is the only
“safe” temperature for steak, but that’s just not true. That being
said, it is the temperature you want to cook steak to when someone
says they only want a tiny bit of pink in their steak.

21

Sizzlin’ Cajun Steak With Sweet Potato MEAT F
Mash

This sizzlin’ Cajun steak is full of colour and flavour.
Fry the spiced up steaks and serve with crunchy
sugar snap peas and creamy sweet potato mash. A
sprinkling of feta over the top and this one is fit for any
Cajun!

Grilled Top Round Steak With
Parmesan Asparagus

After soaking in a tasty vinegar-garlic marinade, this
Top Round Steak is grilled alongside fresh asparagus.

22

Aged Sirloin Steak

Potatoes & Garlic Green Beans
For a gourmet night in, pair grass fed
British sirloin with decadent yet hassle-
free dauphinoise potatoes. Finally, drizzle
with sweet redcurrant sauce, and serve with
panâche!

FEAST Steak & Creamy Leek Mash

This homely dish demonstrates how simple food can
really shine. It’s all about the quality of the produce
and a little extra love in the form of honey, cinnamon
and butter.

Chicken Chop with Black Pepper Crispy Baked Fish
Sauce
The beauty of this recipe is that it’s versatile; it will work
Delicious grilled or pavn-fried marinated with any mild fish fillet. Prepare this easy baked fish with
chicken covered in a rich, bold black pepper haddock, catfish, tilapia, pollock, cod, or flounder. The
sauce. One of the reasons Chicken Chop is panko crumb coating keeps the fish
loved because the meat is always so tender and fillets crisp, and the oven
flavorful makes cooking a breeze
in this light and tasty
alternative to fried
fish.

23

BURGERS F

Lamb Burger With Minty Mayo & Pulled Chicken & Wholegrain Mozzarella & Portobello
Chips Mustard Mayo Burger Mushroom Burger

This rich British lamb burger is Pile this burger high with succulent By combining roasted portobello
inspired by a classic Sunday roast. pulled chicken, juicy tomato, crisp mushroom with garlic-infused
Top it with mint sauce mayo and serve little gem lettuce and a zingy mozzarella in deliciously crusty
in crispy ciabatta with quickpickled wholegrain mustard mayo. Serve ciabatta, you’ll create a hugely
cucumber. Lambtastic! with chunky chips and a dressed satisfying veggie burger. Served
salad with a chunky olive and caper salsa
and roasted waxy potato wedges
on the side, this burger makes for
a moreishly Mediterranean flavour
sensation!

BURGE

24

FOR

Transform peppery sausages into This vibrant burger gets its Asian Packed with flavour, halloumi makes
juicy burgers! You’ll serve them in flavours from chicken simmered a brilliantly satisfying filling for a
buttery brioche buns with sweet in soy sauce, sweet chilli mayo, yummy vegetarian burger. Once
onion mayo and potato wedges to shredded fresh cucumber for you’ve fried slices of the halloumi till
the side. Delicious! crunch, and fries tossed in nutty beautifully golden, you’ll sandwich
Sausage Burger & Sweet Onion sesame seeds. Un-burger-lievable! them into crusty ciabatta along with
Asian Chicken Burger & Sesame a sweet, smoky tomato relish and a
Mayo peppery rocket salad
Fries
Halloumi Burger & Smoky
Tomato Relish

ER LOVERS

25

Share Your Pr
Memory With

recious
h Us

Smoked Fish & Creamy Lemon Spaghetti Goats’ Cheese Linguine & Portobellos Mushroom Meatballs
Ingredients Ingredients Ingredients
1 Lemon 1 Shallot 1 Can Of Chopped Tomatoes (400g)
1 Bag Of Capers Water,Vinegar. 1 Garlic Clove 1 Red Onion
80g Sugar Snap Peas Garlic 80g Wholegrain Rolled Oats
2 X 100g Smoked Basa Fillets 10g Tarragon 240g Chestnut Mushrooms
Basa 4 Tbsp Balsamic Vinegar 1 Garlic Clove
1 Soft Cheese Pot (50g) Vinegar 1 Soy Sauce Sachet (8g)
Cream, Skimmed Milk, Salt 125g Soft Goats’ Cheese 5g Rosemary
1 Roasted Garlic Paste Sachet Pasteurised Goat Milk, Salt, Potassium Rosemary (100%)
Sorbate, Cultures, Vegetarian Rennet 1 Balsamic Vinegar Sachet (15ml)
130g Portobello Mushrooms 190g Linguine
190g Linguine

Heat a large, wide-based pan, with a drizzle Heat a large, wide-based pan with 1 tbsp Preheat the oven to 220°C and slice the
of vegetable oil (2 tbsp) olive oil and a knob of butter over a mushrooms thinly. Heat a wide based pan
Once the pan is hot, add the roasted garlic medium-high heat with a lid on a medium-high heat with 1 tbsp
paste, halved sugar snap peas and smoked Once hot, add the mushroom and shallots with (2 tbsp) of olive oil and 15g (30g) of butter
basa with a generous pinch of black pepper a big pinch of salt (to draw out the moisture) Meanwhile, strip the rosemary leaves, discard
Add the quick cook spaghetti to a pot of boiled Cook for 4 min until starting to caramelise, the woody stems, and chop finely. Grate the
water with a large pinch of salt and bring to stirring occasionally cheddar
the boil over a high heat Tip: Overcrowding your pan prevents Peel and finely chop or grate the garlic. Add
Cook the spaghetti for 3-4 min or until cooked caramelisation, so do this in one layer across the rosemary, cheddar, oats and 1/3 of the
with a slight bite, then drain and keep to one two pans if needed garlic in a food processor
side, reserving a cup of the starchy pasta Add the linguine to a large pot of boiling water Once caramelised, add the mushrooms to the
water over a high heat with a big pinch of salt processor. Season the mixture with 1/4 tsp of
Drizzle some olive oil through the spaghetti Stir the garlic and balsamic into the pan of both salt and pepper .Add 4 tbsp (8 tbsp) of
and give it a good mix up browned mushroom and shallots cold water. Blitz into a sticky mixture, similar
Once the fish is cooked, break it apart into Break the goats’ cheese up into small pieces to stuffing
bite-sized pieces with a wooden spoon and Drain the cooked linguine.Add the pasta Line a baking tray with tin foil or baking paper.
add the soft cheese and juice of 1/2 lemon water, a little at a time, until a creamy sauce Divide the mixture into 6 (12) even portions
Add the drained spaghetti to the pan and give forms and using wet hands, shape them into balls
everything a good mix up - this is your smoked Add most of the tarragon to the creamy Add them to the baking tray and place in the
fish & creamy lemon spaghetti linguine and season generously with salt oven for 12-15 min, or until the outsides are
and pepper. Serve in bowls and top with golden
the balsamic mushrooms, remaining goats’ Add the canned tomatoes, soy sauce,
cheese and tarragon balsamic vinegar, 1 tsp (2 tsp) of sugar and
1/4 tsp (1/2 tsp) of pepper
When boiling, cook for 8-10 min, or until
cooked but with a slight bite
Drain the cooked pasta and toss with the
thickened sauce

28

Speedy Linguine Bolognese Sicilian Chicken Linguine With Pea Shoots Simple King Prawn, Garlic & Chilli Linguine
Ingredients Ingridients Ingredients
1 Brown Onion 1 Lemon 1 Lemon
80g Chestnut Mushrooms 1 Garlic Clove 1 Red Chilli
1 Garlic Clove 1 Bag Of Capers (30g) 1 Garlic Clove
10g Basil 1 Bag Of Pitted Black Olives (30g) 1 Spring Onion
1 Tbsp Tomato Paste 250g British Diced Chicken Breast 10g Parsley
40g Cheddar Cheese 40g Cheddar Cheese 171g Raw Peeled King Prawns
1 Brown Sauce Pot (20g) 50g Pea Shoots 190g Linguine
Lemon Juice 1 Knorr Chicken Stock Cube
250g British Beef Mince 190g Linguine
1 Carrot
190g Linguine

Heat a large, wide-based pan (preferably Add the linguine to a pot of boiled water with Boil a kettle, then peel and finely chop the
non-stick) with a drizzle of vegetable oil over a large pinch of salt and bring to the boil over garlic. Add the linguine to a pot of boiled
a medium-high heat .Once hot, add the onion a high heat water with a large pinch of salt and bring to
with a large pinch of salt Peel and roughly chop the garlic .Add the the boil over a high heat
Meanwhile, wash then grate the carrot[s] capers and black olives to the board and chop Cook the pasta for 8-10 min or until cooked
directly into the pan with the onions .Tear (or them together with the garlic until everything’s with a slight bite
crumble) the chestnut mushrooms into the finely chopped Once done, drain the linguine, reserving a cup
pan Dissolve 1/2 [1] chicken stock cube in 150ml of the starchy pasta water
Tip: crumbling the mushrooms adds texture [300ml] boiled water. Mix the chopped chilli and spring onion
and saves time! Grate the cheddar cheese. Heat a large, together and chop them until you’re left with a
Add the linguine and cook for 8-10 min or until wide-based pan with a drizzle of olive oil over finely chopped mixture
cooked through but with a slight bite a medium-high heat Heat a large, wide-based pan (preferably
Once cooked, reserve approx. 175ml [250ml] Once hot, add the diced chicken with a pinch non-stick) with 3 tbsp [6 tbsp] olive oil over a
starchy pasta water, then drain and return the of salt and pepper and cook for 3-4 min or until medium heat
pasta to the pot cooked through . Add the chopped capers, Once hot, add the chilli & spring onion mixture
Meanwhile, stir the brown sauce and tomato garlic and olives to the pan and cook for 1 min to the pan and cook for 2 min or until it begins
paste into the reserved starchy pasta water or until fragrant to soften
with a large pinch of both salt and sugar Add 2 tbsp [4 tbsp] olive oil and the drained Add the king prawns and chopped garlic
Tip: pasta water is full of starch which helps linguine to the pan . Add the chicken stock and cook for 4-5 min or until the prawns are
your sauce stick to the linguine with the juice of 1/2 lemon and give everything cooked through
Stir the stock into the beef, reduce the heat to a good mix up
medium-low and cook until the sauce has a Season with a generous grind of black pepper
ragù-like consistency (approx. 3-6 min) and cook for 2-3 min or until the sauce begins
Once done, stir in the drained linguine. Chop to stick to the pasta
the basil finely, including the stalks, Grate the Tip: add a drizzle more olive oil if your pasta is
cheddar cheese. Mix the chopped basil and looking a little dry!
grated cheese together on your chopping Cut the remaining lemon into wedges. Serve
board the Sicilian chicken linguine topped with the
grated cheddar. Garnish with a handful of pea
shoots and a lemon wedge
Season with some black pepper, add a drizzle
of olive oil to the pea shoots

29

Steak & Creamy Leek Mash Sizzlin’ Cajun Steak With Sweet Potato Aged Sirloin Steak, Dauphinoise Potatoes
Ingredients Mash Ingredients
1 Leek Ingredients 1 Brown Onion
Carrots 1 Soy Sauce Sachet (8g) 1 Garlic Clove
Ground Cinnamon Bark 1 Tsp Smoked Paprika 1 Redcurrant Jelly Pot (25g)
400g Potatoes 1 Tsp Dried Oregano Green Beans (100%)
1 Honey Pot (25g) 1 Tsp Ground Cumin 1 Knorr Beef Stock Cube
1 Tsp Dried Chilli Flakes 35g Grated Italian Hard Cheese
80g Sugar Snap Peas 1 White Potato
2 X 150g British Beef Picanha Rump Steak 1 Pot Of Double Cream (100ml)
Beef (100%) 2 X 200g British Sirloin Steak
1 Medium Sweet Potato 100% Sliced Sirloin Steak
30g Greek Feta Cheese

Peel, quarter, and cut the carrots lengthwise Add the sweet potatoes to a pot of boiled water Peel and roughly slice the brown onion
into sticks (approx. 6cm long) over a high heat and cook for 15 min or until Add the sliced onion and sliced potatoes to a
Place on an oven-proof tray and mix well with fork-tender baking tray with a drizzle of vegetable oil and
the honey, cinnamon, and 1-2 tbsp of olive oil Re-boil a kettle a pinch of salt
Oven-roast for 20-25 min, or until caramelized Combine the chilli flakes (can’t handle the Put the tray in the oven for 10-15 min or until
Peel and cut all the potatoes to roughly equal heat? Go easy!), smoked paprika, dried they have softened
size oregano and ground cumin to a plate with a Whilst the potatoes are cooking, add the green
Add the potatoes and salt to a pot of boiling generous pinch of salt and pepper beans to a pot, cover them with boiled water
water and boil for 12 min. .Knorr beef stock cube and the redcurrant jelly
Add the leek to the pot approx. 3 min before Heat a large, wide-based pan over a medium- in 150ml [250ml] boiled water and set it aside
the potatoes are completely tender high heat with a drizzle of vegetable oil and for later
Once the potatoes and leeks are done drain once hot, add the steaks layer the sliced potatoes and the sliced onion
them, add 15g (30g) of butter and mash Once done, transfer the steaks to a plate to in an oven-proof dish and season with a pinch
Season to your taste with salt and pepper and rest of salt and pepper
cover until serving Chop the sugar snap peas on the diagonal and Pour the double cream all over and top with
Season the steaks to your taste on both sides add them to a heat-proof bowl the grated Italian hard cheese.
with salt and pepper Cover the chopped sugar snap peas in Put the dish in the oven for 15 min or until
Add 1-2 tbsp of olive oil to a pan on a high heat boiled water and set aside for 7-8 min or until golden and crisp
Once the oil is hot, add the steaks and cook for softened slightly Pat the sirloin steaks dry with kitchen paper,
2-4 min on each side or until cooked through Once the steaks are resting, add the soy drizzle them with vegetable oil and season
to your preference sauce to the pan with a splash of boiled water with a pinch of salt on both sides
Remove the steaks from the pan, cover well and cook for 1 min or the sauce has thickened Once very hot, add the sirloin steaks to the pan
and allow to rest for 2 min slightly While the steak is resting, return the pan to a
Add a small knob of butter (approx 1 tsp and a medium-high heat with 1 tsp [2 tsp] flour and
Add 100ml (150ml) of water, scrape the bottom pinch of salt to the drained sweet potatoes and cook for 30 secs until you’re left with a sandy-
and stir well mash until smooth paste
Reduce by half, remove from the heat and add Pour any resting juices into the pan sauce Add a knob of butter and give everything a
any juices from the resting meat to make a pan Slice the Cajun steak and serve with the sweet good mix up – this is your redcurrant sauce
sauce potato mash and sugar snap peas to the side Tip: Butter helps to thicken the sauce and give
Tip: For a richer sauce, swirl in a knob of butter Crumble over the feta and spoon the pan it a great shine!
just before taking off the heat sauce over everything Slice the rested steak
Serve the mash, carrot and steak together Served the sliced steak with the dauphinoise
Drizzle with the pan sauce potatoes and garlic green beans to the side
Pour the redcurrant sauce all over

30

Chicken Chop with Black Pepper Sauce Crispy Baked Fish Grilled Top Round Sreak With Parmesan
Ingredients Ingredients Asparagus
4 pieces Boneless, Skinless Chicken Thighs 1/2 pounds fish fillets Ingredients
1/2 Tbsp Soy Sauce Kosher salt 1 beef Top Round Steak, cut 3/4 inch thick
1/2 Tbsp Worcestershire Sauce reshly ground black pepper 1 pound asparagus, trimmed
1 Tbsp Ketchup 1 cup panko breadcrumbs, unseasoned 1 teaspoon olive oil
1/2 Tbsp Brown Sugar 2 tablespoons finely chopped parsley 3 tablespoons shaved Parmesan cheese
Black Pepper Sauce 1/4 cup all-purpose flour 2 tablespoons olive oil
1 tsp Soy Sauce 2 large eggs (or 1/2 cup egg substitute) 1 tablespoon fresh thyme
1 tsp Corn Starch 1 teaspoon Cajun seasoning (or Creole) 2 teaspoons steak seasoning blend
1 Tbsp Butter 2 tablespoons mayonnaise 2 teaspoons minced garlic
1/2 Tbsp Olive Oil 1 lemon (quartered) 1 teaspoon crushed red pepper

To make the marinade, mix Soy Sauce (1/2 Gather the ingredients. Heat oven to 425 F. Combine Marinade ingredients in medium
Tbsp) , Worcestershire Sauce (1/2 Tbsp) , Line a rimmed baking sheet with aluminum bowl. Place beef Top Round Steak and
Ketchup (1 Tbsp) , and Brown Sugar (1/2 foil or parchment paper and then spray it with marinade in food-safe plastic bag; turn steak
Tbsp) in a small bowl. nonstick cooking spray. to coat. Close bag securely and marinate in
Pour marinade over the Boneless, Skinless Cut the fish fillets into 6-ounce portions. refrigerator 6 hours or as long as overnight,
Chicken Thighs (4 pieces) and gently massage Sprinkle both sides of the fish pieces with salt turning occasionally.
it into the chicken. and freshly ground black pepper. Remove steak from marinade; discard
Let the chicken marinade in the fridge for at In a wide bowl, combine the panko marinade. Toss asparagus with oil. Place steak
least 2 hours and up to overnight. breadcrumbs and the parsley. Put the flour in a in center of grid over medium, ash-covered
Grill or pan-fry the chicken over medium-high wide, shallow bowl. coals; arrange asparagus around steak. Grill
heat for about 2 minutes on each side or until In another bowl, whisk the eggs or egg steak, covered, 10 to 11 minutes
fully cooked. Set aside. substitute with the Cajun seasoning and Grill asparagus 6 to 10 minutesuntil crisp
In a small bowl, mix Soy Sauce (1 tsp) , mayonnaise. tender, turning occasionally
Worcestershire Sauce (1 tsp) , Brown Sugar (1 Dip the fish fillets in the plain flour, coating Tip: To make asparagus spears easier to turn
tsp) , Ground Black Pepper (1/2 tsp) , Salt (1/4 each piece thoroughly. on the grill, thread them ladder-style onto two
tsp) , and Corn Starch (1 tsp) . Dip the flour-coated fillets in the egg mixture 12-inch metal skewers. Insert a skewer about
Melt Butter (1 Tbsp) in a pan over medium-low and then coat them with the panko crumb 1 inch from each end of spear, leaving small
heat, then add Olive Oil (1/2 Tbsp) .Add Onion mixture, pressing lightly to help crumbs adhere space between spears. Use tongs to turn
(1/2) and Garlic (2 cloves) . Saute until the to the fish. Repeat with the remaining fish. entire asparagus “ladder” for even cooking.
onions are soft and translucent. Arrange the crumb-coated fish on the prepared Immediately sprinkle cheese over asparagus.
Add the black pepper sauce mixture, then turn baking sheet. Carve steak into thin slices. Season with salt,
up the heat. Let the sauce simmer for just a Bake for about 16 to 20 minutes, or until the as desired. Serve with asparagus and orzo, if
minute. This will allow it to thicken up. fish flakes easily with a fork. The time in the desired.
oven depends on thickness, so adjust for very
Pour the sauce over the chicken, then serve thin or very thick fish fillets.
right away. Serve the baked fish fillets with the lemon
wedges and tartar sauce or rémoulade sauce.

31

Mozzarella & Portobello Mushroom Burger Pulled Chicken & Wholegrain Mustard Sausage Burger & Sweet Onion Mayo
Ingredients Mayo Burger Ingredients
1 Red Onion Ingredients 1 Little Gem Lettuce
1 Tomato 1 Tomato 1 Garlic Clove
1 Garlic Clove 1 Little Gem Lettuce 4 Sausages
10g Basil 1 White Vinegar Sachet (15ml) 1 Onion Marmalade Pot (20g)
1 Bag Of Capers (15g) 1 Wholegrain Mustard Pot (21g) 1 Tsp Dried Oregano
1 Bag Of Pitted Black Olives (30g) 1 White Potato 1 Dijon Mustard Pot (5.5g)
125g Mozzarella Ball 1 Mayonnaise Sachet (30ml) 2 Butter Brioche Buns
300g Waxy Potatoes 2 X 125g British Chicken Breast Fillets 1 White Potato
130g Portobello Mushrooms Chicken Breast 1 Mayonnaise Sachet (30ml)
1 Ciabatta Roll

Cut the waxy potatoes into bite-sized chunks, Preheat the oven to 240°C/ 220°C (fan)/ Preheat the oven to 220°C/ 200°C (fan)/
place on an oven tray and coat with 1-2 tbsp 475°F/ 425°F/ Gas 7
olive oil Cut the potatoes (skins on) into chunky wedges Cut the potatoes (skins on) into wedges
Season generously with salt and pepper and and add them to a baking tray, skin-side down Add the wedges to a baking tray, drizzle
put in the oven for 20-25 min or until golden (to prevent sticking), with a drizzle of olive oil with 1 tbsp [2 tbsp] vegetable oil and season
Combine the chopped tomato, chopped basil, Season generously with salt and oven-roast generously with salt and pepper
capers, black olives and 2-3 tbsp olive oil for 25-30 min or until crisp Put them in the oven for 25-30 min or until
Add about half of the diced onion (go easy if Cut the brioche buns in half crisp and browned
you don’t like raw onion!) Once hot, add the brioche cut-side down and Combine the onion marmalade, Dijon mustard,
Mix well and season lightly with salt and cook for 3 min or until toasted and charred mayonnaise, 1 tbsp [2 tbsp] olive oil and a
pepper – this is your salsa Return the pan to a high heat pinch of salt and pepper
Remove the stalks from the portobello Once hot, add the chicken breast fillets and Heat a large, wide-based pan over a medium-
mushrooms and keep them for the next step cook for 3 min on each side until golden high heat
Drizzle the mushrooms with olive oil, place on Add 1 tbsp [2 tbsp] water and cover with a lid Add the brioche buns, cut-side down, to
an oven-proof tray and put in the oven with the Once cooked, transfer the chicken to a clean the pan and cook for 1-2 min or until nicely
potatoes chopping board, cover with a tea towel and browned then remove from the pan and set
Cook for 10 min or until tender leave to rest aside
Chop the mozzarella and mushroom stalks Meanwhile, combine the wholegrain mustard Meanwhile, slice the Cumberland sausages
coarsely and mayonnaise with 1 tbsp [2 tbsp] olive oil Open the cut side then press down with your
Mix with the chopped garlic and remaining Shred the rested chicken apart, using two hand to flatten them out and form sausage
diced onion forks – this technique is known as ‘pulling’ patties
Remove the mushrooms from the oven and Once pulled, season generously with salt and Return the reserved pan to a medium-high
pour any liquid away pepper heat Once hot, add the sausage patties, cover
Spoon the mozzarella mix onto the mushrooms with a lid and cook for 4-6 min, turning midway
Return to the oven for 10 min or until the Add the shredded lettuce and chopped through until the patties are browned
cheese is melted and golden tomatoes to the salad dressing bowl and mix Tip: Press the patties down with a spatula to
Place the ciabatta rolls on an oven tray to combine keep them flat throughout cooking
Once done, remove the ciabattas from the Assemble the burgers with the wholegrain Tear or chop the little gem leaves into bite-
oven and cut open (carefully!) mayo, pulled chicken and sliced tomato sized pieces and add them to a small bowl
Place each mushroom on a ciabatta and top Serve the dressed salad and wedges to the Dress the little gem salad with the dressing
with the salsa side patties inside the toasted brioche with a
Serve the potatoes on the side spoonful of sweet onion marmalade mayo
Serve alongside the little gem salad and potato
wedges

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Lamb Burger With Minty Mayo & Chips Asian Chicken Burger & Sesame Fries Halloumi Burger & Smoky Tomato Relish

Ingredients Ingredients Ingredients
1 Tomato 1 Garlic Clove 1 Tomato
1 Garlic Clove 1 Spring Onion 1 Garlic Clove
1/2 Cucumber 1/2 Cucumber 50g Rocket
1 Mint Sauce Pot (20g) 1 Large British Chicken Breast Fillet 1 Tsp Smoked Paprika
1 Rice Vinegar Sachet (30ml) 1 Chilli Jam Pot (25g)l) 1 Tsp Dried Oregano
1 Henderson’s Relish (15ml) 1 Toasted Sesame Seed Sachet (5g) 300g Potatoes
2 Ciabatta Rollsk. 1 Bag Of Fried Onions (15g) 200g Halloumi Cheese
1 White Potato 1 White Potato 2 Ciabatta Rolls
Potato 1 Mayonnaise Sachet (50ml)
1 Mayonnaise Sachet (30ml)

Preheat the oven to 220°C/ 200°C (fan)/ Preheat the oven to 240°C/ 220°C (fan)/ Preheat the oven to 220°C/ 200°C (fan)/
425°F/ Gas 7 475°F/ Gas 9 425°F/ Gas 7, then boil a kettle
Add the chips to a baking tray, drizzle with Transfer the fries to a baking tray and put the Season with a generous pinch of salt and
vegetable oil and season generously with salt, tray in the oven for 20-30 min or until they’re pepper and sprinkle over the dried oregano,
then put them in the oven for 30-40 min or until cooked through and crisp then put the tray in the oven for 20-25 min or
crisp Heat a large, wide-based pan over a medium- until the wedges are golden and crispy
Pat the lamb mince dry with kitchen paper high heat Meanwhile, slice the halloumi in half
and add it to a bowl with the chopped garlic, Once hot, add the chicken breast[s] and cook lengthways (where the natural crease forms)
Henderson’s Relish and a large pinch of for 3 min on each side or until golden Add 500ml [1L] boiled water to a wide-based
pepper deep pan and bring to the boil over a high heat
Massage the meat with clean hands for 1 min Add the soy sauce and chopped garlic to the Once boiling, add the sliced halloumi and cook
(this helps the patties hold their shape whilst pan with a couple of splashes of water and for 5-8 min or until softened
cooking) cook, covered for a further 10-15 min or until Heat a pot with a generous drizzle of olive oil
Divide the mince into 2 [4], shape into thin the chicken is cooked through (no pink meat!) over a medium heat
patties and refrigerate Combine the mayonnaise and chilli jam in a Once hot, add the chopped tomatoes, chopped
Add the rice vinegar to a small pan with 1 tsp [2 bowl – this is your chilli mayo garlic & smoked paprika and cook for 2-3 min
tsp] sugar and bring to the boil over a high heat Heat a separate, large, wide-based pan or until the tomatoes start to break down
Once boiling, remove from the heat and (preferably non-stick) over a medium-high heat Add 1 tbsp [2 tbsp] sugar & a splash of water &
combine the vinegar and cucumber ribbons in Once hot, add the brioche, cut-side down, and increase the heat to medium-high
a bowl cook for 3 min or until toasted and charred, Cook for 5-8 min or until thickened to a
Place the ciabatta rolls in the oven for 5 min to then set aside until serving chutney-like consistency
warm through Once the chicken is done, shred it apart in the Slice the ciabatta rolls in half, add them to a
Combine the mayonnaise and mint sauce in a pan, using two forks – this technique is known baking tray and drizzle with olive oil
small mixing bowl with a large drizzle of olive as ‘pulling’ Put the tray in the oven for 4 min or until
oil – this is your minty mayo Once pulled, mix the shredded chicken into the slightly crispy, then remove from the oven and
Slice the tomatoes pan juices leave to cool
Heat a large, wide-based pan (preferably non- To serve, spread the toasted brioche with chilli Once the potato wedges are nearly cooked,
stick) with a drizzle of vegetable oil over a mayo and load with the cucumber matchsticks return the wide-based pan to a high heat
medium-high heat and spring onion strips, pulled chicken and Once hot, add the halloumi steaks to the pan
Once hot, add the refrigerated patties and fried onions and cook for 1-2 min on each side or until
cook for 3-4 min on each side or until cooked Sprinkle the fries with your toasted sesame golden
through (no pink meat!) and nicely charred seeds and serve them with any remaining chilli Fill the ciabattas with the halloumi steaks and
Carefully cut the warmed ciabatta in half mayo top them with the tomato relish
Assemble your burgers – layer a pile of pickled Serve the rocket salad, any extra relish and
cucumber, the lamb patties and sliced tomato, potato wedges to the side
followed by the minty mayo
Serve the chunky chips to the side.

33

w

BEST RESTAU
IN WESTERN

34

URANT
N

35

Les Bubbles
Everything from their classic steak and fries, to
their braised beef loaded frites is available for
takeaway. If you’re house-bound with bae, they’re
also doing a couples special, which features two
steaks and fries, a brownie to share and a bottle
of house red or white wine for $100.

Superioe Burgers
Loaded fries, wings and juicy burgers make
Superior Burger one of the west’s best-kept
secrets. Their minimalistic take on American
diner decor is also a vibe.

36

The Milk Bar Buffalo & Rye
Come for the ‘gram-worthy burgers, stay for the Free-range butterflied chicken breast in a
“freakin’ awesome” fried chicken wings and a seasoned buttermilk coating, double American
side of hand-cut fries, topped with spicy mac ‘n’ cheese, lemon and garlic mayo, lettuce and
cheese. tomato. These are the important things to
remember when going to Buffalo & Rye. Oh, and
the mac’n’cheese. Oh and the cocktails. And the
bourbon. Oh you’ll need to go a few times.

Johnny Bird Chorizo Chasers
This Crows Nest-based kitchen specialises in This Wetherill Park food truck is dishing up
free-range fried chicken, OTT burgers, craft Latin American food all week long. While they
cocktails and an impressive selection of local serve delicious asado platters and empanadas,
beers. Chorizo Chasers are famous for their range of
If you’re looking for a flavour sensation, get your chorizo. Venture beyond the beef versions and
hands around a Lost In Translation burger — with try their chicken one
katsu fried chicken, Tokyo slaw, bulldog katsu
sauce and kewpie mayo.

37

FAMOUS CHEF

YOU MUST
KNOW

Daniel Patterson
With awards from Food & Wine, San Francisco Magazine, the James Beard Foundation,
and the Michelin Guide, it is especially impressive that Chef Daniel Patterson is self
taught. He opened his first restaurant at the tender age of 25 and hasn’t looked back
since. Born in Massachusetts, he moved to Sonoma in the late 1980s and has set
about making his mark on the California culinary scene. His fine dining restaurant Coi,
combines upscale gourmet food with a friendly, relaxed atmosphere. Chef Patterson
has also published two cookbooks and often contributes food writing pieces to the New
York Times, Food & Wine, and San Francisco Magazines. With his growing enterprise
and increasing celebrity, it seems as though this self-made man isn’t about to lose
momentum.

Corey Lee
With an impressive resume that includes time spent at Savoy Grill, Per Se, and French
Laundry, Chef Corey Lee had his fair share of exposure to culinary excellence. Lee was
born in Korea and raised in New York City and thus has a unique attitude to flavour and
fusion. His Korean roots influence his cooking style in creative ways. At his restaurant
Benu in San Francisco, Lee serves playful dishes such as a thousand-year-old quail’s
egg, shark fin soup, and green apple sorbet with yuzu.

38

Jeff Drew
Before attending culinary school, Chef Jeff Drew had been working in a hectic
professional kitchen environment from the tender of age of 13. Drew loves the west
and gains inspiration from its landscape and culture for his food at the Snake River
Grill. His menu is heavily influenced by the rural surroundings of the resort, offering
dishes such as Applewood smoked Idaho trout and roasted elk chops. His flawless
execution reflects his training at The Culinary Institute of America, but his skills and
innate creativity are more reflective of time spent labouring in kitchens and garnering
priceless knowledge and experience.

Michael Cimarusti
Chef Michael Cimarusti’s restaurant Providence, has been one of the top Los Angeles
spots to see and be seen in since its opening in 2005. His newest concept Connie &
Ted’s, pays homage to his English-born grandparents who settled in New England to
begin a new life. Chef Cimarusti grew up in this New England environment, fishing and
enjoying the plentiful fresh seafood. After graduating from culinary school, he gained his
now carefully honed experience by beginning his working life in New York. He worked
at Puck’s original Spago location and at Water Grill before opening his own ventures.
His food is fresh and upmarket yet the dishes are always approachable and never too
highbrow. He is renowned for executing the preparation very precisely, evidence of his
classical technique and training.

Jennifer Jasiniski
As the savvy sweetheart of the Denver food scene, Jennifer Jasinski has received
praise from the James Beard Foundation, Food & Wine, American Culinary Federation
and more. Her first three restaurants have been dominating the Denver culinary scene
since 2004 and in July of this year she opened her fourth concept, Stoic & Genuine.

39

From fermenting and pickling produce to curing fish, the definition of
western cuisine is once more undergoing a makeover and emerging with a

wider range of ingredients, styles and techniques than it had