Donna Hay’s follow-up to her best-selling Basics to Brilliance cookbook starts each chapter with a basic recipe - then uses it to form a host of creative, fresh options with the base recipe as the flavoursome star of the show.
1. Place the flour and baking powder in a bowl and mix to combine. Add the yoghurt and salt and mix until a rough dough forms.
2. Turn dough out on to a lightly floured surface and divide into 6 equal portions. With lightly floured hands, roll each portion into a ball, then lightly dust in the extra flour. Roll each ball between sheets of non-stick baking paper to an 18cm round.
3. To make the garlic and parsley oil, place the oil, garlic and parsley in a bowl and mix to combine. Set aside.
4. Heat a non-stick frying pan over high heat. Brush one side of the flatbread with olive oil and cook, in batches, for 40 seconds to 1 minute. Brush the other side with oil, flip and cook for a further 1 minute or until cooked through and charred.
5. Transfer the flatbread to wire racks and brush with the garlic and parsley oil while hot, if desired. Serve warm.
Cook’s notes
- For the fluffiest results, keep the dough as wet as possible, and try not to overwork the dough when rolling it.
Place the thyme, sesame seeds, sumac and salt in a bowl and mix to combine. Store za’atar in an airtight container in the refrigerator for up to 2-3 months.
Za'atar lamb skewers with whipped feta. Photo / Chris Court
- It is essential to sterilise jars thoroughly and store crispy chilli oil in the refrigerator. When using the chilli oil, don’t leave the jar out at room temperature for too long. You can keep this in a sterilised glass jar in the refrigerator for up to 1 month.
1. Combine the Shaoxing, soy sauce and ginger. Add the chicken and turn to coat. Allow to marinate in the refrigerator for 1 hour.
2. Combine the flour, cornflour and salt in a bowl. Add the chicken and press to coat. Heat 6cm of oil in a saucepan over medium-high heat. In batches, cook chicken for 6-7 minutes, turning throughout, until golden and cooked through. Drain on absorbent kitchen paper.
3. To assemble, spread the burger buns with mayonnaise. Top with cabbage, coriander, chicken and crispy chilli oil.
1. Place both the creams into a cold bowl and whisk together until soft peaks form. Refrigerate until required.
2. Place the chocolate, water and vanilla in a large heatproof bowl over a saucepan of simmering water (the bowl should not touch the water) and stir until melted. Allow to cool slightly (the mixture may split).
3. Place the eggs, extra yolks and sugar in a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Using a handheld electric mixer, beat on high speed for 8 minutes or until the mixture is warm, thick and fluffy.
4. Remove the bowl from the heat. Add ½ cup (125ml) of the egg mixture to the chocolate mixture and, using a metal spoon, fold to combine. Add this chocolate and egg mixture to the remaining egg mixture and gently fold to combine.
5. Place mixture over an ice bath and very gently fold until cooled. Remove from the ice bath, add the whipped cream and gently fold to combine.
6. Spoon the mousse into serving bowls or glasses and refrigerate for 2 hours or until well chilled and set.
1 x quantity chocolate mousse mixture, prepared to the end of step 5
Cocoa, for dusting
1. Preheat oven to 170C. Line the base and sides of a 24cm round springform cake tin with non-stick baking paper.
2. Place the chocolate and butter in a saucepan over low heat and stir until melted.
3. Place the eggs, sugar, milk and almond meal in a bowl and whisk to combine. Add the chocolate mixture and whisk until smooth. Spoon into the prepared tin and cover with aluminium foil. Bake for 30–35 minutes. Remove the foil and allow to cool for 30 minutes, then refrigerate until cold.
