What Katie Ate
Award-winning Australia based photographer-cum-cook, Katie Quinn Davies, has given us a tasty insight into her latest cookbook, What Katie Ate at the Weekend. We’ve selected three of our favourite recipes to get you hungry for more!
Crunchy Chicken with Sweet-Salty Dipping Sauce
SERVES 4
This dish is a healthy choice, and kids will love it too. Tamari (Japanese soy sauce) is available from Asian food stores, delis and most supermarkets.
Chicken
- 8 free-range skinless chicken thigh fillets, trimmed of excess fat
- 3 tablespoons tamari
- 3 tablespoons light agave nectar
- 20g puffed quinoa
- 75g rolled quinoa flakes
- 105g black or white sesame seeds (or a mixture of both)
- freshly ground black pepper
Sweet-salty dipping sauce
- 4 tablespoons tamari
- 2 tablespoons light agave nectar
- 2 tablespoons mirin
- 1 long red chili, trimmed and finely sliced
- 2 cloves garlic, very finely chopped
- few sprigs coriander
Halve the chicken thighs lengthways. Place the tamari and agave nectar in a small shallow dish and whisk together. Add the chicken and toss to coat, then cover with cling film and refrigerate for 1 hour.
Preheat the oven to 200ºC/180ºC fan/gas 6 and line two baking trays with greaseproof paper.
Place the puffed quinoa, quinoa flakes, sesame seeds and a good pinch of black pepper in a large bowl and combine. Remove the marinated chicken from the fridge and, working one by one, take a piece of chicken from the marinade, allowing the excess to drip off, then place in the bowl and toss to coat with the quinoa mixture. Transfer to the prepared trays.
Bake the chicken for 20-25 minutes or until golden, crispy and cooked through
Meanwhile, for the dipping sauce, place the tamari, agave nectar, mirin and 1 tablespoon water in a jug and whisk to combine. Pour into a small serving bowl and stir in the chili, spring onion, garlic and coriander.
Serve the hot chicken strips with the dipping sauce alongside.
Truffle Beef Burgers With Creamy Mushroom and Pancetta
SERVES 4
Truffle salt is expensive, but you only need a small amount and a little goes a long way. You’ll find it at selected gourmet delis.
- 2 tablespoons olive oil
- 300g Swiss brown mushrooms, 100g chopped, 200g thickly sliced
- 3 sprigs thyme, leaves stripped
- 800g glean minced free-range beef
- 1 small brown onion, finely chopped
- 4 large cloves garlic, finely chopped
- ½ teaspoon truffle salt
- 70g parmesan, finely grated
- 3 teaspoons tomato puree
- 1 teaspoon Dijon mustard
- sea salt and freshly ground black pepper
- 8 thin slices pancetta
- 3 tablespoons crème fraiche
- thinly sliced vintage cheddar, lettuce leaves and sliced tomato, to serve
- 4 white burger rolls or brioche buns
Heat 1-tablespoon oil in a large non-stick frying pan over medium heat. Add the chopped mushrooms and thyme and cook, stirring, for 2-3 minutes or until browned, then transfer to a bowl and set aside to cool.
Place the mince, onion, garlic, truffle salt, parmesan, tomato puree, mustard, salt and pepper in a large bowl. Using clean hands, mix everything together well. Shape into four patties about 11cm in diameter and place on a plate lined with kitchen roll. Cover with cling film and refrigerate for 30 minutes.
Preheat the oven to 200ºC/180ºC fan/gas 6 and line two baking trays with greaseproof paper.
Spread out the pancetta on one of the prepared trays and bake for 6-10 minutes or until crisp and browned.
Preheat a barbecue grill plate or chargrill pan until hot. Cook the burgers for 2-3 minutes on each side, then transfer them to the remaining tray, place in the oven and cook for 6-8 minutes or until done to your liking. Remove them from the oven and set them aside to rest for 10 minutes.
Meanwhile, heat the remaining oil in a large non-stick frying pan over a high heat. Add the sliced mushrooms and cook for 3-4 minutes until softened and browned. Remove the pan from the heat and stir through the crème fraiche, then season to taste and transfer to a serving bowl.
Top each burger with some reserved mushroom and thyme mixture and a slice or two of cheese, the pop under the oven grill briefly to melt the cheese.
To assemble, place some lettuce, sliced tomato and pancetta on each bun base. Top with mushroom and cheese-topped burger, then finish with the bun lid and serve with creamy mushrooms alongside.
Pretzels with Chocolate and sea salt
MAKES 30
Yet another recipe inspired by a dinner in NYC, these are fab for parties: the sea salt is a fantastic contrast to the bitter dark chocolate. Make them as big or small as you like. Be sure to leave the pretzels in the boiling water for only 30 seconds or they can become a little tough once baked. Serve with small paper napkins to avoid messy chocolate fingers.
- 1½ teaspoons brown sugar
- 1½ teaspoons dried yeast
- 350g strong flour
- 1 tablespoon cocoa powder
- Fine salt
- 80g bicarbonate of soda
- 400g good-quality dark chocolate
- 1 ½ teaspoons sea salt
Sift the sugar, yeast, flour and cocoa into a bowl with a good pinch of salt, and then add 200ml warm water. Stir to combine then, using clean hands, form into dough. Turn out onto a lightly floured surface and knead for 4-5 minutes until smooth and elastic.
Place the dough in a large bowl greased with a little olive oil and cover with a damp tea towel. Set aside in a warm place for 1-2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and shape into a log approximately 30cm long. Using a sharp knife, cut into 1cm thick pieces, then roll out each piece between your fingers to form a rope about 35-40 cm long. To form a pretzel shape, twist the ends of the rope loosely together once or twice, leaving the ends apart. Take either end of the rope and draw up and over, then press into the middle of the looped section. Moisten the join with a light brush of water and press gently to seal. Place the pretzels on lightly greased baking trays (spacing them out well) and set aside for 20 minutes to rise.
Meanwhile, preheat the oven to 180ºC/160ºC fan/gas 4 and line two or three baking trays with greaseproof paper.
Place 4 litres water in a large saucepan over medium-high heat, add the bicarbonate of soda and bring to a low boil. Working one at a time, place each pretzel in the water for 30 seconds, then remove with tongs and drain on kitchen roll.
Arrange the pretzels on the prepared trays and bake for 35-40 minutes.
Melt the chocolate in a heatproof bowl that fits snugly over a saucepan of simmering water, and then set aside to cool slightly.
Leave the pretzels to cool completely before dipping them in the melted chocolate to coat. Sprinkle with sea salt, then refrigerate until chocolate sets.
To feast your eyes on more of Katie’s photography and make some of the images an edible reality, grab a copy of her latest cookbook, What Katie Ate at the Weekend!
What Katie Ate by Katie Quinn Davies Published by Saltyard Books, £25 www.saltyardbooks.co.uk
