Hosting a special occasion or just bringing friends together? Keep it simple and flavourful with these crowd-pleasing sharing recipes from Hart & Co.’s Cooking Appliance Educator, Margaret Roberts. Indulge in creamy burrata, tender roasted lamb, and an array of beautifully roasted vegetables. And for the grand finale, serve a mouth watering apple tatin for dessert!
PEA, ASPARAGUS, ROCKET SALAD WITH BURRATA AND PANGRATTATO
Margaret Roberts
Ingredients
- 100 g frozen peas, defrosted
- 2 bunches asparagus, woody ends trimmed
- 2 handfuls rocket (arugula)
- 1 handful fresh basil leaves
- 1 handful fresh mint leaves
- Zest of half a lemon
- 1 burrata, approximately 150 g
- Pinch of sea salt flakes
Salad Dressing
- 5 tablespoons olive oil
- Juice of the zested lemon
- Approximately 3 teaspoons honey
- Salt to taste (test for balance and adjust if needed)
Method
Place the asparagus in a preheated steam oven at 100°C for just one minute.
In a bowl, combine the cooled asparagus, rocket, peas, and herbs. Mix in the dressing to coat everything evenly, then season with good-quality sea salt flakes.
Transfer the dressed salad to a lovely platter (I personally love a blue and white platter!).
Place the burrata in the center and pierce it just before serving. Top with lemon zest and pangrattato.
Pangrattato Ingredients
6 slices ciabatta bread
25 g Parmesan cheese
25 ml olive oil
Pinch of sea salt flakes
Method
Blitz all ingredients in a food processor until the mixture resembles chunky breadcrumbs.
Spread on a lined baking tray and place in a 180°C oven for approximately 15-20 minutes, or until golden in color.
Leave on the tray to cool, then store in an airtight container.
Cook’s Note
To enjoy the full flavor of burrata, serve this cheese at room temperature. Pangrattato can also be used as a delicious, crunchy topping for pasta and risotto dishes.
ROAST LAMB WITH POTATOES & SALSA VERDE
Margaret Roberts
Ingredients
Lamb & Potatoes:
- 2 kg leg of lamb
- 3 tbsp olive oil
- 3 cloves garlic, crushed
- 1 tbsp dried oregano, plus extra for potatoes
- 1 tbsp dried fennel seeds
- 2 tsp sea salt flakes
- 1 lemon, zested and juiced
- 2 sprigs rosemary, finely chopped
- 10 whole potatoes, lightly oiled, coated with oregano leaves, and seasoned with sea salt
Salsa Verde:
- 1 cup flat-leaf parsley, washed and lightly dried
- 1 cup mint leaves, washed and lightly dried
- 1 tbsp capers, rinsed
- 1 tsp mixed grain mustard
- 1 tbsp red wine vinegar
- 5 tbsp olive oil
Method
Blitz all salsa verde ingredients in a blender until the desired consistency is achieved. Season with salt to taste.
Preheat the oven to 230°C.
Place the prepared lamb in a deep roasting dish.
Insert the lamb into the preheated oven and sear for approximately 15 to 20 minutes.
Place the prepared potatoes around the lamb.
Insert a meat probe into the lamb, reduce the oven temperature to 185°C, and set it to medium steam (if available). Aim for a core temperature of 54°C.
Once the core temperature is reached, remove the dish from the oven and allow the lamb to rest for approximately 10 minutes.
Carve the lamb and serve with the potatoes and salsa verde.
Cook’s Note
For a more rustic sauce, combine the salsa verde ingredients in a mortar and pestle.
ONE TRAY VEGETABLE BAKE
Margaret Roberts
Ingredients
- 1 small eggplant, cubed
- 2 red capsicums, sliced
- 1 small sweet potato, cubed
- 1 red onion, sliced
- Mixed Italian dried herbs
- 3 cloves garlic, minced
- Quality sea salt flakes
- Pepper
- Olive oil (for drizzling)
- Fresh parsley and basil, chopped, for serving
Method
Preheat the oven to 190°C (fan forced).
Place all prepared vegetables on a lined baking tray. Drizzle with a generous splash of olive oil and sprinkle with mixed herbs. Season with sea salt and pepper.
Place in the preheated oven on shelf 3 and cook for approximately 45 minutes, or until the vegetables are tender and golden.
Once cooked, season with fresh parsley and basil before serving.
Cook’s Note
For additional flavor, add some pesto and mix it in with the vegetables.
Arrange vegetables in a single layer; don’t overcrowd your tray to ensure even cooking.
For extra caramelization, place the tray under the grill. The fan grill function is your best friend when you want added crispiness.
APPLE TARTE TATIN
Margaret Roberts
Ingredients
- 1 sheet Empire puff pastry
- 100 g raw caster sugar
- 90 g unsalted butter, chilled and diced
- 4 large Granny Smith apples, peeled, halved, and cored
- 1-2 tsp cinnamon
- Good quality vanilla ice cream to serve, or a crème anglaise
Method
Preheat the oven to 200°C, function, bottom heat, and fan heat.
Sprinkle sugar over a 20 cm ovenproof fry pan or tarte tatin dish, then place cubed butter on top of the sugar.
Place apple cuts side up in the pan.
Cut a 24 cm circle of puff pastry, using a plate as a guide.
Drape pastry over apples, tucking excess pastry under.
Prick pastry with a fork.
Place in the preheated oven on level 1 (lowest closest to the base of the oven).
Bake for approx. 25–30 minutes, or until pastry is puffed and golden brown.
Remove from the oven carefully, using oven mitts (the pan handle will be hot!).
Allow to sit in the pan for a few minutes.
Then carefully turn onto a larger plate.
Allow tart to rest for 5 minutes before serving with your favorite vanilla ice cream or home-made crème anglaise.
Cook’s Note
A very handy way to cook a tarte tatin in the oven. No extra cooking required on the cooktop to create the caramel element. Another great way to utilize specific oven functions to create a chef-style dish with minimum effort. You can also use pears as an alternative.
