My Kitchen Rules winners Dan and Steph Mulheron with daughter Emmy.
My Kitchen Rules winners Dan and Steph Mulheron with daughter Emmy. Contributed

MKR winners launch second cookbook: Meat & Sweet

IT HAS already been a big year for former My Kitchen Rules winners Dan and Steph Mulheron.

In addition to operating their Hervey Bay Cafe, EAT at Dan and Steph's and their new School House Espresso Bar, the couple celebrated the arrival of its first child, daughter Emmy Mae, in April.

Now they are launching their second cookbook, Meat & Sweet, a collection of recipes that are exactly what the title indicates.

Steph said the recipes in Meat & Sweet were a bit more challenging than those included in their first cookbook, Eat@Home.

"This is an advanced cookbook," Steph said.

Steph said the book would be perfect for those who wanted to challenge themselves when cooking at home.

She said the book included 40 meat recipes and 40 sweet recipes, including a section on raw, healthy sweets.

The book has been in the works for about 10 months.

Dan and Steph called upon the talents of Fraser Coast photographer Glen Wilson and food stylist Krista Graham, who also helped them in creating Eat@Home, to assist in creating appetising images for their book.

That meant creating about 40 meals in less than a week.

Dan and Steph were able to work on the cookbook from home, a blessing as Steph was heavily pregnant during the final stages of creating the book.

"It was a huge job," Steph said of creating the recipes.

"We photographed half of the book.

"I was heavily pregnant and cooking, styling and plating.

"But we made a good team. The entire book looks amazing."

Although they have only just finished their second cookbook, Steph says they already have plans for another one.

Steph says that the next book will include kids' recipes.

Both Dan and Steph are enjoying spending every available moment with their baby, who was conceived after a long battle with infertility.

After several rounds of IVF, the couple were thrilled to find out they were expecting their first child and Steph can't believe her daughter is already 10 weeks old.

"It goes so fast," she said.

"She changes every day."

Meat & Sweet will soon be available at EAT at Dan and Stephs and through their website, http://www.danandsteph.com.au. It is already available at all good bookstores.

Ham hock scotch egg and black baked beans

Serves 4

INGREDIENTS:

 2 smoked ham hocks  

 2 bottles of beer  

 1.5L of chicken stock  

 2 celery stalks  

 2 onions, chopped  

 2 carrots, roughly chopped  

 1 star anise  

 4 whole cloves  

 1 bunch of coriander root  

 1 bunch of spring onion root  

 2 tbs of gelatine  

 100ml of warm water  

 4 eggs  

 1-2 cups of panko crumbs  

 1 cup of flour, seasoned with salt and pepper  

 3 eggs, dash of milk, whisked for an egg wash to crumb  

 1L of canola oil, for frying.

 

Black baked beans:

 2 x 440g of black beans, undrained  

 2 tbs of olive oil 

 2 onion, diced fine  

 5 cloves of garlic minced  

 3cm knob of ginger, minced/grated  

 2 tsp of Dijon mustard  

  ¾ cup of brown sugar  

 1 bottle of beer  

 1 ½ cups of BBQ sauce  

 Salt and black pepper  

  ½ bunch of parsley, chopped

 

METHOD: In a very large pot, place hocks, celery, onions, carrots, spices and roots together with the stock together and slow braise on the stove top with a gentle simmer for 3-4 hours. Drain and preserve stock - allow to cool until you can touch them.

Mix the warm water and gelatin together. Add to stock and whisk until thickened. Pull all meat off bones and chop into small pieces. Combine the meat together some of the stock, it should be quite wet. Place in a processor and blitz until a smooth paste - this should be sticky to touch.

Spread out mixture onto sheets baking paper.

In a pot of boiling water, place in your eggs and allow to boil for 6mins, remove form heat, rinse under cold water and while still hot peel, be careful as they will be very soft to touch and runny in the middle - this is what you need.

Carefully place the egg onto the hock mixture and wrap up until egg is fully covered - place in fridge to set. Then flour, egg wash and crumb - allow to set while you make the baked beans.

In a large pot, add some olive oil, bring to high heat, add onions and cook for 3mins, add garlic, ginger and cook until soft. Add mustard and the beans - stir well.

Add BBQ sauce, brown sugar and allow to simmer on the stove top for up to 50mins - season with salt and pepper to taste. Once your beans are done - heat canola oil in a large pot or prepare your deep fryer.

Fry your scotch eggs until golden - the middle of this egg will still be runny. Serve with your black baked beans and a sprinkle of freshly chopped parsley.



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