Curtis Stone has returned to the Sunrise program for another segment of Cooking with Coles, presenting three straightforward recipes that are full of flavour and accompanied by practical tips designed to streamline meal preparation.
The celebrity chef demonstrated how to prepare a red curry dumpling bake, a citrus mascarpone trifle, and raspberry-pistachio baked oats. During the segment, he also showcased his latest Coles glass container collection, which is engineered to transition dishes seamlessly from the oven to the table and then to the refrigerator.
Red Curry Dumpling Bake
This dish serves two to four people and requires just 10 minutes of preparation time, with a cooking duration of 40 minutes. The red curry base can be prepared up to two days in advance and stored before baking.
Ingredients include 1.5 tablespoons of store-bought red curry paste, 1 cup (250ml) of coconut milk, half a cup (125ml) of salt-reduced chicken stock, 1 teaspoon of sugar, 12 to 14 frozen dumplings (gyoza or potstickers), and for serving: 1 cup (55g) of bean sprouts, 1 cup of fresh coriander leaves, 1 long red chilli thinly sliced, 2 tablespoons of crushed peanuts, and lime wedges.
The method begins by preheating the oven to 200°C (180°C fan-forced). In a large bowl, whisk together the curry paste, coconut milk, stock, and sugar. Add the dumplings and coat them in the sauce. Pour some of the curry mixture into the base of a Glass Cookware Dish, then arrange the dumplings in a single layer and pour the remaining curry base over them. Bake uncovered for 40 minutes, or until the dumplings are heated through and the sauce is bubbling. Allow the dish to rest for 5 minutes before serving, then sprinkle with bean sprouts, coriander, chilli, and peanuts, and serve with lime wedges.
Citrus Mascarpone Trifle
This dessert serves four and has a preparation time of 15 minutes, plus chilling time. The cooking time is just 2 minutes. The tiramisu-style trifle can be assembled up to 24 hours ahead of serving.
For the citrus syrup, combine half a cup (125ml) of water, a quarter cup (55g) of caster sugar, and the finely grated zest of one orange and one lemon in a small saucepan over medium heat. Bring to a simmer, whisking to dissolve the sugar. Remove from heat and stir in 2 tablespoons of orange juice and 1 tablespoon of lemon juice. Cool slightly, then strain the mixture into a shallow baking dish, discarding the strained zest.
For the mascarpone cream, beat 1 cup (250ml) of thickened cream, half a cup (130g) of chilled mascarpone cheese, and a quarter cup (40g) of sifted icing sugar in a large bowl using an electric hand mixer until thick and soft billowy peaks form.
To assemble, arrange half of the orange and mandarin slices in the base of a Medium Glass Container. Working one at a time, quickly dip half the ladyfinger biscuits into the warm citrus syrup for 2 seconds per side—do not soak them. Arrange the biscuits in a single layer over the citrus slices, trimming as needed. Spread half of the mascarpone cream over the biscuits. Repeat the layering with the remaining citrus slices, dipped biscuits, and mascarpone cream. Sprinkle the top evenly with grated dark chocolate and a scattering of orange zest. Cover and refrigerate for at least 2 hours and up to 24 hours to allow the layers to set.
Raspberry-Pistachio Baked Oats
This dish serves two and requires 5 minutes of preparation time and 30 minutes of cooking time. It is best eaten warm, but any leftovers can be enjoyed chilled after refrigeration.
Ingredients include unsalted butter for brushing, two-thirds of a cup (160ml) of full-fat milk, 1 egg, 1 tablespoon of maple syrup, half a teaspoon of vanilla extract, half a teaspoon of baking powder, two-thirds of a cup (60g) of rolled oats, 1 small ripe banana lightly mashed, one-third of a cup (50g) of frozen raspberries, and 2 tablespoons of pistachio paste.
Preheat the oven to 180°C (160°C fan-forced) and lightly butter the insides of two round Mini Glass Containers. In a medium bowl, whisk the milk, egg, maple syrup, vanilla, and baking powder until smooth. Stir in the oats and banana until evenly combined, then gently fold in the raspberries. Swirl in the pistachio paste to leave streaks of green through the mixture. Divide the mixture between the prepared containers, filling them right to the top. Place the containers on a baking tray and bake for 30 to 35 minutes, until the centres are just set and the oats are fully hydrated but still creamy. Allow to rest for 5 minutes before serving.
According to Stone, these recipes are designed to simplify meal prep while delivering maximum flavour, and the new glass container collection from Coles makes it easy to store and reheat leftovers.
