Fare well
Flavour-forward and ready in a flash, these three recipes from The Fast Five, Donna Hay’s new cookbook, will delight and impress.
Flavour-forward and ready in a flash, these three recipes from The Fast Five, Donna Hay’s new cookbook,
will delight and impress.
Recipes and styling Donna Hay
Photos Chris Court + Con Poulos
Ginger pork and pineapple skewers
Serves 4
INGREDIENTS
600g pork fillet, trimmed and thinly sliced
250g pineapple, skin on and sliced into 8 thick wedges
Sliced Lebanese cucumber, coriander and extra sliced long red chilli, to serve
Ginger marinade
3 green onions, finely chopped
1 tbsp ginger, finely grated
2 cloves garlic, crushed
2 tbsp fish sauce
⅓ cup brown sugar, firmly packed
2 tbsp extra virgin olive oil
Chilli pickled carrot
2 tbsp apple cider vinegar
2 tsp honey
1 long red chilli, sliced
4 carrots, peeled and shredded
METHOD
To make the ginger marinade, combine the green onion, ginger, garlic, fish sauce, brown sugar and
oil in a large bowl.
Add the pork and the pineapple and mix to combine. Refrigerate for 20 minutes to marinate.
To make the chilli pickled carrot, combine the vinegar, honey and chilli in a bowl. Add the carrot and toss to combine. Set aside.
Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.
Thread the pork and pineapple onto 8 metal skewers and place on the prepared tray. Brush
with any remaining ginger marinade and grill
for 10–12 minutes or until just cooked through.
Serve with the chilli pickled carrot, cucumber, coriander and the extra chilli.
Butter chicken burger
Serves 4
INGREDIENTS
600g chicken mince
1 cup fresh sourdough breadcrumbs
⅓ cup butter chicken paste
½ cup coriander leaves,
finely chopped
1 onion, finely chopped
warmed naan bread, cucumber ribbons, extra mint leaves, store-bought mango chutney and fries, to serve
Minted yoghurt
1 cup plain thick yoghurt
2 tbsp mint leaves, finely chopped
1 tbsp lemon juice
METHOD
To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.
Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through. Remove from the pan.
While the patties are cooking, make the minted yoghurt. Combine the yoghurt, mint and lemon juice.
To assemble, top the naan bread with the minted yoghurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with smoky potato fries.
TIP: Feel free to serve these patties in regular burger buns, if you like.
Banoffee brûlée tarts
Serves 4
INGREDIENTS
1 cup almond meal
1 cup flaked almonds
2 egg whites
¼ cup raw caster sugar
2 bananas, peeled and thinly sliced
¼ cup coconut sugar
caramel sauce, to serve
Whipped vanilla cream
½ cup mascarpone
½ cup plain thick yoghurt
1 tsp vanilla bean paste or vanilla extract
METHOD
Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.
Place the almond meal, flaked almonds, egg whites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.
To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.
Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.
To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana.
TIP: If you don’t own a kitchen blowtorch, use the grill in your oven (broiler) to caramelise the banana.