|
2 large free-range eggs 75g caster sugar 1 tsp vanilla extract 250g firm ricotta cheese , crumbled 2 mandarins , rind finely zested * 1 cup plain flour 2 tsp baking powder 2 tbs milk grape seed oil , for frying ¼ cup icing sugar Greek-style natural yoghurt Mandarin syrup : ¾ cup mandarin juice ( about 5 mandarins ) ¼ cup lime juice ¼ cup caster sugar 2 mandarins , segmented and pith removed
Using electric hand-beaters , beat eggs , sugar and vanilla in a large bowl for 2 minutes until light and creamy . Add ricotta and mandarin zest and mix until smooth . Sift flour and baking powder over the ricotta mixture . Add milk and using a large metal spoon , stir to form a smooth batter . Cover and refrigerate for 1 hour .
|
While the batter is chilling , make the mandarin syrup . Place mandarin juice , lime juice and sugar into a small saucepan . Stir over medium heat until sugar dissolves , then bring to the boil , and cook , without stirring , for 5 minutes until reduced by a third and syrupy . Stir through mandarin segments . Heat enough oil to deep-fry the doughnuts in a medium saucepan until hot ( about 175 ° C ). Using about 2 tbs of the ricotta mixture per doughnut , deep-fry doughnuts in batches for 4-5 minutes , turning occasionally , until golden and puffed . Drain doughnuts on paper towel then dust with icing sugar . Serve doughnuts with the mandarin syrup . |
400g plump chestnuts * 700g small Brussels sprouts , trimmed and quartered 125g smoked shortcut bacon , roughly chopped 2 tbs extra virgin olive oil 2 garlic cloves , finely chopped 1 tsp finely grated lemon zest grated parmesan , to serve
Preheat oven to 200 ° C / 180 ° C fan-forced . Using a small sharp knife , cut a shallow cross into the flat side of the chestnut shells . Place into a heavy-based roasting pan . Roast for 20 minutes or until shells split open and chestnuts are tender . Transfer chestnuts onto a clean tea-towel , wrap and set aside for 10 minutes . Place Brussels sprouts and bacon into the roasting pan . Combine oil , garlic and lemon zest in a bowl and mix to combine . Drizzle oil mixture over Brussels sprouts and bacon . Toss to combine . Roast , tossing once , for 25-30 minutes until Brussel sprouts are tender
|
and charred around the edges . While the sprouts are cooking , peel the chestnuts then remove the papery skin . Toss the chestnuts through the Brussels sprout mixture and roast for 5 minutes . Serve with grated parmesan . |