Curtis Stone has returned to Sunrise for Cooking with Coles, serving up three easy recipes packed with flavour and practical tips to simplify meal prep.
The celebrity chef cooked a red curry dumpling bake, citrus mascarpone trifle and raspberry-pistachio baked oats, while demonstrating his latest Coles glass container collection that’s designed to take dishes from oven to table to fridge.
Red Curry Dumpling Bake
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Serves: 2 to 4
Prep Time: 10 mins
Cook Time: 40 mins
Make-Ahead: Red curry base can be made up to 2 days ahead of baking.
Ingredients
1 1/2 tbs store-bought red curry paste
1 cup (250ml) coconut milk
1/2 cup (125ml) salt-reduced chicken stock
1 tsp sugar
12 to 14 frozen dumplings (gyoza or potstickers)
1 cup (55g) bean sprouts, for serving
1 cup fresh coriander leaves, for serving
1 long red chilli, thinly sliced, for serving
2 tbs crushed peanuts
1 lime, cut into wedges, for serving
Method
1. Preheat oven to 200°C (180°C fan-forced).
2. In large bowl, whisk curry paste, coconut milk, stock and sugar. Add dumplings and turn to coat in sauce. Pour some curry mixture into base of Glass Cookware Dish. Then add dumplings and remaining curry base, arranging dumplings in single layer.
3. Cook uncovered 40 mins, or until dumplings are heated through and sauce is bubbling.
4. Set aside 5 mins before serving. Sprinkle with bean sprouts, coriander, chilli and peanuts; serve with lime wedges.
Citrus Mascarpone Trifle
Serves: 4
Prep Time: 15 mins, plus chilling time
Cook Time: 2 mins
Make-Ahead: Tiramisu can be assembled up to 24 hours ahead of serving.
Ingredients
Citrus Syrup:
1/2 cup (125ml) water
1/4 cup (55g) caster sugar
1 orange, zest finely grated, juiced
1 lemon, zest finely grated, juiced
Mascarpone Cream:
1 cup (250ml) thickened cream
1/2 cup (130g) mascarpone cheese, chilled
1/4 cup (40g) icing sugar, sifted
Assembly:
12 to 14 ladyfinger biscuits
1 orange, peeled, sliced into thin rounds
1 mandarin, peeled, sliced into thin rounds
10g dark chocolate, for grating
1 orange, for zesting
Method
To make citrus syrup:
1. In small saucepan over medium heat, bring water, caster sugar, lemon zest and orange zest to a simmer, whisking to dissolve sugar. Remove from heat and stir in 2 tbs orange juice and 1 tbs lemon juice. Cool slightly, then strain mixture into shallow baking dish; discard strained zest.
To make mascarpone cream:
2. In large bowl, using electric hand mixer, beat cream, mascarpone and icing sugar until thick and soft billowy peaks form.
To assemble:
3. Arrange half of orange and mandarin slices in base of Medium Glass Container. Working one at a time, quickly dip half the biscuits into warm citrus syrup for 2 seconds per side (do not soak). Arrange biscuits in single layer over citrus slices (trim biscuits as needed to fit into container). Spread half of mascarpone cream over biscuits. Repeat layering with remaining citrus slices, remaining dipped biscuits and remaining mascarpone cream. Sprinkle top of mascarpone cream evenly with grated chocolate and a scattering of orange zest.
4. Cover and refrigerate at least 2 hours, and up to 24 hours, to allow layers to set.
Raspberry-Pistachio Baked Oats
Serves: 2
Prep Time: 5 mins
Cook Time: 30 mins
Make-Ahead: This dish is best eaten warm, but any leftover can be eaten chilled after refrigerating.
Ingredients
Unsalted butter, for brushing
2/3 cup (160ml) full fat milk
1 egg
1 tbs maple syrup
1/2 tsp vanilla extract
1/2 tsp baking powder
2/3 cup (60g) rolled oats
1 small ripe banana, lightly mashed
1/3 cup (50g) frozen raspberries
2 tbs pistachio paste
Method
1. Preheat oven to 180°C (160°C fan-forced). Lightly butter insides of two round Mini Glass Containers.
2. In medium bowl, whisk milk, egg, maple syrup, vanilla and baking powder until smooth. Stir in oats and banana until evenly combined. Gently stir in raspberries. Gently swirl in pistachio paste so that it leaves streaks of green through the mix.
3. Divide mixture between prepared containers – they will be full right to the top.
4. Place containers on baking tray and bake 30 to 35 mins, until centres are just set and oats are fully hydrated but still creamy. Rest 5 mins before serving.
