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Real Soul Food
Did someone say donuts? Private chef Madeleine Hughes is speaking our language! She’s dishing up sugar, spice and everything nice, with recipes to keep us warm on a cool night.
Did someone say donuts? Private chef Madeleine Hughes is speaking our language! She’s dishing up sugar, spice and everything nice, with recipes to keep us warm on a cool night.
These are so quick and easy, and super delicious. The ricotta and grated apple keep the donuts so tender. Eat these warm and fresh, straight from the pan. You’re going to love!
Apple Ricotta Drop Donuts
Makes about 20 donuts
Ingredients
200g ricotta
2 eggs
1 apple, grated
1 tsp vanilla extract
200g plain flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
Spiced Sugar
Mix together in a small bowl:
1/2 cup caster sugar
2 tsp cinnamon
1 tsp each: cardamom, ground ginger
1/2 tsp nutmeg
Method
In a large bowl, whisk together ricotta, vanilla and eggs. Mix in apple. Add remaining dry ingredients and mix until just combined. In a large heavy bottomed saucepan, add around 5cm deep of rice bran oil (or similar neutral oil). Heat to 180°c. Use a thermometer for this. It’s important the oil isn’t too cool, as the donuts will become greasy, or too hot and they won’t cook through properly. Using two tablespoons, carefully drop in tablespoon-size scoops of dough into the hot oil. Don’t overcrowd the pan as the oil will cool down too much – around 4 donuts at a time is great. Cook until the donuts are a deep golden brown, around 5 minutes. Flip them throughout the cooking to keep them even.
Remove from the oil and place onto paper towels to drain off excess oil. While they’re still hot, toss them in the spiced sugar, and eat immediately!
This is real soul food – everything you want on a wintery night. You can serve this with rice, tortillas, loaded onto roasted veg, or on nachos. This is spicy! Use half a can of chipotle if you like things more mild.
Beef, Black Bean & Chipotle Chilli
Serves 6
Ingredients
1.3kg bolar beef roast, or similar
1 can black beans (don’t drain off liquid)
1 onion, sliced into wedges
200g can chilli in adobo (I use La Morena)
1 can crushed tomatoes
1 tsp of each: ground cumin, ground cinnamon, coriander seeds
2 Tbsp brown sugar
1 Tbsp apple cider vinegar
1.5 tsp salt
Kiwifruit Salsa
1 kiwifruit, gold, green or red
1/2 red onion
Handful coriander
Juice of one lime
A good pinch of salt
Method
Preheat oven to 150°c. Trim excess fat off the beef and cut into large cubes. Place all ingredients into a dutch oven, along with a can full of water. Mix together, place the lid on your dutch oven, and cook for approximately 4 hours, or until meat is falling apart. Check halfway through to make sure there’s still enough liquid. If not, add another splash of water. Adjust seasoning to your liking.
Serve with the kiwifruit salsa, and a spoonful of Greek yoghurt on top.
For the Kiwifruit Salsa
Peel the kiwifruit. Finely dice along with the red onion and coriander. Place everything into a small bowl, mix through lime juice and salt.
