Placeholder Content Image

Honey, whisky and saffron cheesecake

<p>An indulgent twist on a timeless classic, impress your guests tonight!</p> <p><strong>Ingredients</strong></p> <ul> <li>500g mascarpone</li> <li>A few saffron strands, steeped in 1 tablespoon boiling water for at least 1 hour</li> <li>160g caster sugar</li> <li>1 tablespoon leatherwood honey, warmed</li> <li>4 eggs</li> <li>50ml whisky</li> </ul> <p><strong>Sweet shortcrust pastry</strong></p> <ul> <li>190g plain flour</li> <li>90g cold unsalted butter, cut into 1cm cubes</li> <li>1 tablespoon caster sugar</li> <li>1 egg yolk</li> <li>2 tablespoons cold water</li> </ul> <p><strong>Directions</strong></p> <p>1. To make the pastry, rub the flour, butter and sugar between your fingertips until it resembles breadcrumbs. Alternatively, you can use a food processor to do this. Add the egg yolk and water, and mix until the dough comes together to form a ball. Wrap the dough in plastic wrap and set aside in the fridge for at least 30 minutes to rest.<br /><br />2. Mix the mascarpone, saffron water, sugar, honey, eggs and whisky together in a large bowl. Set aside.<br /><br />3. On a lightly floured work surface, roll out the pastry to about 4mm thick. Line a well-greased 23cm springform tin with baking paper and carefully place the pastry in the tin. Trim the edge of any excess pastry and return to the fridge to chill.</p> <p>4. Preheat the oven to 180°C. Line the pastry base with baking paper and weights, and blind bake for 15 minutes. Remove the weights and baking paper and bake the tart shell for a further 10 minutes.</p> <p>5. Pour the filling into the tart shell and bake for a further 30 minutes, or until set and golden on top. Allow to cool before serving.</p> <p>Serves 8.</p> <p><em>This is an edited extract from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmilk-made-nick-haddow%2Fprod9781743791356.html">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/honey-whisky-and-saffron-cheesecake.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Butterflied saffron chicken

<p>Sure, picking up a roast chicken from the supermarket is easy, but once you try this butterflied saffron chicken you’ll agree it’s worth the extra effort.</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>1.3kg corn-fed, free-range chicken</li> <li>140g salt</li> <li>1 tablespoon olive oil</li> <li>2 teaspoons sweet smoked Spanish paprika</li> </ul> <p><em>Orange saffron paste</em></p> <ul> <li>1 orange</li> <li>50g honey</li> <li>1/4 teaspoon saffron threads</li> <li>1 tablespoon white wine vinegar</li> <li>150ml water</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To prepare the orange saffron paste, thinly slice the top and bottom off orange and discard.  Cut orange with skin into 12 wedges and make sure you remove any pips.</li> <li>Place orange wedges in a small pot and add honey, saffron, vinegar and 150ml cold water, or enough to just cover the orange.</li> <li>Place over a medium heat and bring to the boil. Reduce heat to a simmer and simmer for an hour or until orange is soft and a syrup is formed.</li> <li>Remove from heat, transfer to a food processor fitted with a metal blade and process to a smooth, runny paste.  Alternatively, you can puree with a stick blender.</li> <li>To prepare chicken, place it breast-side down on a clean board and, using poultry shears or kitchen scissors, cut on one side of the back bone along its entire length.</li> <li>Open chicken out as much as possible and turn it over so the skin side is up.</li> <li>Using the heel of your hand press firmly on the breastbone to break it, the collar bones, rib cage and wishbone. You should hear a cracking sound if done correctly.</li> <li>Pour two litres cold water into a large bowl and add salt, stirring to dissolve.</li> <li>Put chicken in brine. Top with plate to keep chicken submerged and refrigerate for 24 hours.</li> <li>Remove chicken from brine and pat dry using paper towels.</li> <li>Preheat oven to 190°C. Lightly grease a roasting dish with additional olive oil.</li> <li>Cut wing tips off at the first joint. Remove the backbone by cutting out scissors.</li> <li>Starting from the neck end of the chicken and working over one breast at a time, loosen skin by sliding your fingers between the skin and flesh.</li> <li>Work slowly down towards the leg. Leave skin attached only at the tip of drumstick.</li> <li>Spread Orange Saffron Paste between chicken flesh and skin using a teaspoon. Smooth the outside of the skin to encourage the paste to evenly coat all the chicken flesh.</li> <li>Brush skin of chicken with olive oil then sprinkle with paprika.</li> <li>Place chicken skin side upwards into the roasting dish.</li> <li>Cook chicken for up to an hour and 10 minutes until the juices run clear, or internal temperature of the chicken reaches 75°C.</li> <li>Remove from oven and cover tray with aluminium foil. Rest chicken away from heat, at room temperature, for 15 to 20 minutes.</li> <li>Remove from roasting dish and chop into 4-8 portions.</li> <li>Serve immediately, or cool and refrigerate to serve cold that day or next.</li> </ol> <p><em>Written by Ruth Pretty. First appeared on <strong><a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/deep-fried-chicken/"><span style="text-decoration: underline;"><em><strong>Deep-fried chicken</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/spicy-roast-chicken-mango-and-macadamia-salad/"><span style="text-decoration: underline;"><em><strong>Neil Perry’s spicy roast chicken, mango and macadamia salad</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/bang-bang-chicken-noodle-salad/"><span style="text-decoration: underline;"><em><strong>Bang bang chicken noodle salad</strong></em></span></a></p>

Food & Wine

Our Partners