Adelaide Food Wine and Cooking show 2013

by Ed Halmagyi




Pollo Pibil

Yucatean snapper tacos with avocado salsa and black beans

Rustic tortillas

Coconut-banana fritters with chilli-chocolate sauce



Cheat’s lasagne

Pork and parsnip slump pie

Apple and rhubarb individual pudding with pistachio crumble and rum cream



Treacle and orange glazed pork ribs with beetroot salad

Spicy chicken in maple-chipotle glaze

Parisian sugar tart







Juice of 2 limes

Juice of 1 grapefruit

Juice of 4 oranges

4 cloves garlic, minced

100g achiote paste

salt flakes and freshly-milled black pepper

1.5kg chicken chopped into 8 pieces

fried red onions, sour cream and tortillas, to serve


1 Preheat oven to 180°C. Combine the juices, garlic and achiote paste in a blender and purée until smooth. Season with salt and pepper, then rub onto the chicken pieces and set aside for 30 minutes.

2 Wrap in sheets of non-stick baking paper then place in a French oven and fit the lid. Bake for 20 minutes, until the chicken is just cooked and tender. Serve with fried onions, sour cream and tortillas.





Serves 4


1 bunch coriander

2cm piece ginger, grated

4 cloves garlic, minced

finely grated zest and juice of 3 limes

1 red onion, very finely diced

2 Tbsp extra virgin olive oil

600g boneless and skinless snapper, cut into strips

400g can black beans, drained and rinsed

1 avocado, diced

2 ripe tomatoes, seeded and diced

salt flakes and freshly-milled black pepper

12 small wheat tortillas

lime wedges and sour cream, to serve


1 Finely chop the coriander stems and roots, then combine with the ginger, half the garlic, lime juice, half the onion and the olive oil. Mix in the fish and set aside for 10 minutes.

2 Warm the black beans in a small saucepan with just a little water. Mix the avocado, tomatoes, coriander leaves, remaining garlic and onion in a bowl with the lime zest, then season with salt and pepper.

3 Grill the snapper until just cooked, then season with salt and pepper. Grill the tortillas, until softened. Serve the fish with the tortillas, salsa, beans, lime wedges and sour cream.






Makes 30


4 cups nixmatalised masa flour

2 tsp fine salt

2½ cups water


1 Combine the flour and salt in a large bowl then ad the water and knead until a smooth dough forms. Divide into 30 pieces, then roll out or flatten with a tortilla press. Cook on a hot griddle until golden, then serve.






Serves 4


150ml soda water

1 cup ice cubes

250g plain flour

1 tsp fine salt

½ cup desiccated coconut

2 bananas, sliced

½ cup rice flour

vegetable oil, for deep frying

2 Tbsp cinnamon sugar

300ml cream

1 long red chilli, chopped

1 cinnamon stick, crumbled

1 tsp natural vanilla extract

200g dark chocolate (70% cocoa), finely chopped

sour cream and mint leaves, to serve


1 Combine the soda water, ice cubes, plain flour, salt and coconut in a bowl and stir to combine. Dust the banana pieces with rice flour, then dip in the batter. Fry in hot (180°C) vegetable oil for 3 minutes, until golden and crispy, then drain on kitchen paper and dredge with cinnamon sugar.

2 Put the cream, chilli, cinnamon and vanilla in a small saucepan and simmer for 5 minutes, until aromatic. Place the chocolate in a bowl and strain in the cream. Whisk until smooth, then serve with the fritters, sour cream and some mint.






Serves 4


1 brown onion, finely diced

1 stick celery, finely diced

4 cloves garlic, minced

2 Tbsp extra virgin olive oil

600g beef mince

1 Tbsp dried Italian herbs

2 Tbsp tomato paste

2 cups tomato passata

salt flakes and freshly-milled black pepper

2 tsp brown sugar

4 vine-ripened tomatoes, diced

500g penne pasta, cooked, drained and cooled

2 cups cheddar cheese, grated

150ml cream

1 cup parmesan, grated

1 tsp ground nutmeg

crusty bread, to serve


1 Preheat oven to 200°C. Sauté the onion, celery and garlic in olive oil in an oven-proof fryingpan for 5 minutes, until softened, then add the mince and dried herbs and cook for 3 minutes, until just browned. Mix in the tomato paste and passata, season with salt and pepper and mix in the brown sugar. Set aside.

2 Build layers of diced tomatoes, pasta, meat sauce and cheese in the pan, finishing with the cheese. Top with cream, parmesan and nutmeg, then bake for 20 minutes, until golden on top. Serve with crusty bread.






Serves 4


700g pork mince

¼ cup extra virgin olive oil

1 leek, finely diced

1 swede, finely diced

6 cloves garlic, minced

2 bay leaves

3 Tbsp unsalted butter

1½ Tbsp curry powder

1¼ cup plain flour

1 cup white wine

3 parsnips, peeled, chopped and steamed

1 bunch parsley, chopped

2 Tbsp caster sugar

1 tsp baking powder

1 tsp dried thyme

¼ cup milk

1 egg


1 Preheat oven to 200°C. Fry the mince in half the olive oil in a frying pan over a high heat for 3 minutes, until browned, then set aside. Sauté the leek, swede, garlic and bay leaves in the butter for 3 minutes, then add ¼ cup plain flour and curry powder, cooking until the mixture begins to stick.

2 Pour in the wine, stir well, then add the mince, parsnips and parsley. Pour into a casserole dish and bake for 5 minutes.

3 Meanwhile mix the remaining flour, caster sugar, baking powder, thyme, milk and egg in a bowl then spoon onto the pork mixture and bake for a further 15 minutes, until golden.






Serves 4


2 firm apples, peeled and finely sliced

8 sticks rhubarb, sliced

1¾ cup caster sugar

1 cup plain flour

½ cup rolled oats

½ cup pistachios, chopped

60g unsalted butter

300ml cream

½ cup dark rum


1 Preheat oven to 200°C. Cook the apples, rhubarb and 1 cup of caster sugar in a saucepan over a moderate heat for 10 minutes, until softened. Divide between four individual pie dishes.

2 Combine the flour, ½ cup sugar, oats, pistachios and butter in a food processor and pulse until crumbly. Scatter on a lined oven tray and bake for 15 minutes, until golden. Arrange on top of the fruit mixture.

3 Put the cream, remaining sugar and rum in a small saucepan and simmer briefly. Serve with the crumble puddings.






Serves 4


1kg pork spare ribs

salt flakes and freshly-milled black pepper

4 sticks celery

½ cup treacle

½ cup brown sugar

¼ cup hoi sin sauce

juice of 2 oranges

3 cloves garlic, minced

2 tsp cider vinegar

2 large beetroot, peeled and cut into fine sticks

1 red onion, finely sliced

1 bunch basil leaves, torn

120g goats’ feta, crumbled

2 Tbsp almonds, toasted


1 Preheat oven to 160°C. Season the pork ribs with salt and pepper and arrange on celery sticks in a lined roasting pan with 1½ cups water. Cover with aluminium foil and bake for 1½ hours, until tender.

2 Combine the treacle, brown sugar, hoi sin, orange juice, garlic and vinegar in a small saucepan and boil until thickened. Drain the liquid from the roasting pan and brush the pork with half the treacle mixture. Increase the oven to 200°C and bake for 3 minutes. Baste again then bake for 2 minutes, repeating until all the treacle mixture has been used up.

3 Toss the beetroot, onion, basil, feta and almonds, then serve with the ribs.






Serves 4


2 tsp ground allspice

1½ tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander seed

½ tsp cayenne pepper

salt flakes and freshly-milled black pepper

8 chicken thighs, bone-in

2 Tbsp extra virgin olive oil

½ cup dry white wine

½ cup maple syrup

½ cup dry sherry

3 chipotle chillies in adobo sauce

juice of 3 lemons

2 bunches asparagus, trimmed

2 cups baby spinach leaves

½ cup lemon segments


1 Combine the spices in a large bowl and season generously with salt and pepper. Toss in the chicken pieces, then drizzle with oil. Sear in a large lidded non-stick frying pan set over a moderate heat for 3 minutes, until browned, then add the wine and fit the lid. Cook for 10 minutes, until the chicken is cooked through.

2 Mix the maple syrup, sherry, chipotles and lemon juice in a small bowl, then spoon over then chicken. Cook for 5 minutes, stirring often, until glazed. Add the asparagus and cook briefly until tender, then stir in the spinach and lemon segments and serve.






Serves 4


7g dried yeast

50ml water

350g bakers flour

finely-grated zest of 2 lemons

1 tsp ground cinnamon

30g caster sugar

2 eggs

200g unsalted butter, softened

50g unsalted butter, finely sliced and chilled

2 Tbsp white sugar

blueberries and double cream, to serve


1 Preheat oven to 200°C. Combine the yeast and water with 1 Tbsp flour and set aside for 10 minutes, until foamy. Combine the flour, lemon zest, cinnamon and sugar in the bowl of a stand mixer fitted with a dough hook, then add the yeast mixture and eggs. Once mixing, add the butter 1 Tbsp at a time, and mix until smooth. Knead lightly, then cover and set aside for 1 hour, until doubled in size.

2 Roll out the dough to a 35cm disc, then arrange on a lined oven tray and fold over the edges to make a pleated border. Arrange the butter slices on top, scatter with white sugar, then bake for 20 minutes, until golden. Serve warm with blueberries and double cream.