Comfort CookingLearn how Australian chefs use CorningWare at home

with CorningWare

‘Comfort Cooking with CorningWare’ takes you inside the kitchens of well renowned Australian chefs and restaurateurs. Join us as they share how they use CorningWare at home. We hope you are inspired, captivated and most of all, comforted by their delicious recipes made easy with CorningWare.

CorningWare is a timeless kitchen essential. It is steeped in a tradition spanning over 50 years of quality and function and continues to look for new and inventive ways to make cooking as simple as possible.

CorningWare evokes strong emotions of quality home cooked meals, what other bakeware can say it is such a treasured part of family life. We hope you treasure ‘Comfort Cooking with CorningWare’ like you treasure your CorningWare bakeware.

World Kitchen Australia

Justin North – Becasse, SydneyLamb Shank Casserole 02

Damian Heads – Steel Bar and Grill, SydneyFish Pie 04

Janelle Bloom – Ready, Steady, CookSlow Roast Shoulder of Lamb 06

Ron O’Byran – Church St Enoteca, MelbourneMaccherroni and Cheese with Shaved Black Truffle 08

Matt Golinski – The Rolling Dolmade, NoosaSpanish Cassola of Duck, Tomatoes, Chickpeas and Chorizo 10

Adam Swanson – Zucca Greek Mezze, AdelaideBaked Eggplant Roulades filled with minced Beef and Tomato 12

Hadleigh Troy – Restaurant Amuse, PerthChicken ‘A la nicoise 14

CorningWare Comfort Cooking Essentials 16

Jason Roberts – Bellevue Hotel, SydneyBerry Cobbler 20

Jimmy Shu – Hanuman, DarwinBlack Rice Creme Brulee 22

Philip Johnson – E’cco Bistro, BrisbaneChocolate Self-Saucing Pudding 24

Desserts with CorningWare

Main courses with CorningWare

The earliest food memories I have are of apple crumble, orange tarts and slow baked chickens served up by my Grandmother in the classic white CorningWare dishes with the Blue Cornflower emblem on the side. This product evokes happy memories of family gatherings, quality times and early days.

Damian HeadsSteel Bar and Grill, Sydney

Mains

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Serves 4

¼ cup (60mls) grapeseed oil4-6 lamb shanks, French trimmed

1 onion, chopped4 cloves garlic, crushed

Few sprigs thyme2 bay leaves

1 carrot, roughly chopped2 ripe tomatoes, seeded and

chopped½ cup (125mls) white wine

6 cups (1.5L) lamb, veal or beef stock

1 white turnip1 parsnip

1 small sweet potato1 swede

2 tablespoons chopped flat leaf parsley

1. Preheat oven to 120˚C.

2. Add the oil to a large CorningWare Classics 3L Casserole dish and heat over a medium high heat. Add the shanks and brown in batches until well caramelised.

3. Once caramelised, remove the shanks from the dish. In the same dish add the onion, garlic, thyme, bay leaves and carrot. Continue to cook and colour lightly until the vegetables are softened and aromatic.

4. Add the tomatoes and cook for 3 – 5 minutes until the tomatoes begin to break down and go pulpy.

5. Add the wine and reduce until dry, then add the stock and bring to a simmer. Place the reserved shanks back into the dish, making sure they are completely submerged. Cover with a lid and place in the oven.

6. After the casserole has been cooking for 1 ½ hours, peel and roughly chop the remaining vegetables. Add to the casserole.

6. Return to the oven and leave uncovered, so the vegetables ‘bob around’ on the top and half braise and half caramelise. Cook for a further 35 minutes, remove from the oven, stir through parsley and serve.

Lamb Shank CasseroleJustin NorthBecasse, Sydney

I grew up with CorningWare in New Zealand: my dear mother used to braise us wonderful casseroles, fish pies and macaroni bakes. My favourite was a lamb shank casserole that was braised gently in the oven for about 4 hours. The aroma is still very vivid to me. The meaty fragrant stew with the tomatoes, thyme, rosemary and garlic would fill our house. I now reproduce the same recipe for my own children, it is loving, warming and very comforting – food for the soul.

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Poaching liquor½ cup (125mls) white wine

3 cups (750mls) water½ onion, thinly sliced1 carrot, thinly sliced

¼ baby fennel, thinly sliced1 celery stalk, thinly sliced

2 flat leaf parsley stalks2 bay leaves

6 black peppercorns1 teaspoon salt

Mashed potatoes1.5kg desiree potatoes,

peeled and quartered100g unsalted butter, diced

2 egg yolks½ cup (125mls) milk

sea salt

Fish600g white fleshed fish,

cut into 2cm dice400g salmon fillet, cut into 2cm dice

250g raw prawns, peeled and halved1kg black mussels,

scrubbed with beards removed½ cup (125mls) white wine

Garnish25g unsalted butter, chopped

½ onion, finely diced100g button mushrooms, quartered

¼ cup (60mls) white wine¼ cup flat leaf parsley, chopped

sea salt and cracked black pepper

Sauce50g unsalted butter

50g plain flour2 ½ cups (625mls)

reserved poaching liquor100mls reserved mussel liquor

1. Pre-heat the oven to 200˚C

2. To prepare the poaching liquor, place all ingredients in a large saucepan over medium heat. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Strain liquor and return to the saucepan. Return to simmer.

3. To prepare the mashed potatoes, place the potatoes in a large pot of water with a liberal sprinkling of salt. Place over medium-high heat and bring to the boil, then reduce heat and simmer until potatoes are tender.

4. Drain potatoes, then mash with the butter, egg yolks and milk. Season with salt, cool and set aside.

5. Cook the white fish, salmon and prawns separately in the simmering poaching liquor. Poach each item gently for 1½ minutes then drain and transfer to a CorningWare French White 2.3L Oval Casserole. Set aside.

6. Place the mussels with the wine in a saucepan which has a tight fitting lid. Place over a high heat and steam the mussels open. Remove the flesh from the opened mussel and add to the CorningWare dish. Discard the shells and any unopened mussels. Strain and reserve the cooking liquor.

7. To prepare the garnish, melt the butter and cook the onions until soft. Add the mushrooms and cook for one minute. Add the wine and simmer until the liquid has evaporated. Place the cooked mushrooms and the chopped parsley in the CorningWare dish. Season the mix with a sprinkle of salt and pepper.

8. To make the sauce, melt the butter in a saucepan over medium low heat. Add the flour to incorporate and cook, stirring for 2 minutes or until it smells slightly nutty. Remove from heat and gradually add the hot reserved liquors, stirring until smooth. Return to the heat and simmer for 15 minutes, stirring regularly. Pour the sauce into the CorningWare baker and combine everything. Wipe the sides of the dish clean. Roughly spoon the mashed potato on top of the pie.

9. Bake the pie in the oven for 25 minutes then stand for 5 minutes before serving.

Fish P ieDamian HeadsSteel Bar and Grill, Sydney

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1.4kg shoulder of lamb, on the bone

Olive oilsea salt and cracked black pepper

1 bunch rosemary1 whole head garlic, sliced in half

2 lemons, cut into thin slices1½ cups (375mls) chicken stock

1. Preheat oven to 130˚C

2. Rub the lamb with oil and season with salt and pepper.

3. Arrange the rosemary, garlic and half the lemon slices over the base of a lightly greased CorningWare French White 3.8L Oblong Baker.

4. Place the lamb on top and pour enough stock into the baker to cover the base (the lamb should not be sitting in stock). Place remaining lemon slices over the lamb. Cover tightly with two sheets of lightly greased foil and cook for 3 hours or until lamb is so tender it falls from the bone.

5. Remove lamb from the oven. Increase oven temperature to 200˚C. Once hot return the lamb in the baker to the oven and roast, uncovered for 8-10 minutes until light golden. Remove from oven, cover loosely with foil and set aside to rest for 15 minutes.

6. Remove the lamb from the bone, spoon over juices from the baker and serve with potato mash and steamed vegetables.

Slow Roast Shoulder of LambJanelle BloomReady, Steady, Cook

My cupboards are full with CorningWare and Pyrex. I have always been a fan of CorningWare because it is durable and multifunctional, I love that I can use in it in the microwave, oven, dishwasher & freezer. The new SimplyLite baker is my new favourite thing in the kitchen, it’s so light you wonder how it can produce such great food. And versatile, it does everything from a roast to casserole with dumplings on top, a self saucing pudding and the all-time classic apple crumble just to mention a few. Happy cooking!

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Serves 4-6

400g good quality maccherroni¼ cup (60mls) milk

150ml cream1 tablespoon Dijon mustard

100g gruyere cheese, grated100g pecorino, grated

100g Parmigiano Reggiano, grated½ teaspoon smoked paprika

sea salt and cracked black pepper1 small black truffle

½ bunch flat leaf parsley, chopped1/3 cup breadcrumbs

1/3 cup grated Parmigiano Reggiano, extra

1. Pre-heat the oven to 180˚C.

2. In a large saucepan, bring plenty of salted water to the boil. Cook the pasta until al dente (check the packet for an approximate cooking time). Drain well and toss in a little extra virgin olive oil. Pour onto a tray to cool.

3. In a heavy based saucepan, combine the milk, cream and Dijon and bring slowly to the boil, whisking constantly.

4. Reduce heat to a gentle simmer and cook for 5 minutes.

5. Remove from the heat and whisk in the cheeses and paprika. Check the seasoning and adjust if required.

6. Shave the truffle as finely as possible and toss through the pasta along with the parsley. Check the seasoning again and adjust if required.

7. Pour the mixture into a CorningWare SimplyLite 1.9L Oblong Baker, top with breadcrumbs and extra grated Parmigiano Reggiano.

8. Bake for 10 – 12 minutes until golden on top and serve immediately.

Maccherroni and CheeseRon O’BryanChurch St Enoteca, Melbourne with Shaved Black Truffle

CorningWare is something that’s always been in our house, for as long as I remember anyway. My grandmother always used it – in fact I’ve still got her Classics Casserole dish at home, and it gets a lot of use! We use quite a bit of CorningWare both at home and at the restaurant. It’s affordable, durable, it can be used for just about anything and stands up well to the rigors of a busy restaurant kitchen. It’s resistant to a very broad temperature range and looks good enough to place on the restaurant table.

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Serves 4

2 teaspoons olive oil4 large duck maryland portions

(leg and thigh attached)sea salt and cracked black pepper

2 chorizo sausages, cut into 2cm pieces

1 onion, chopped2 cloves garlic, sliced

2 tablespoons tomato paste2 cups seeded and

chopped ripe tomatoes1 cup (250mls) chicken stock

1 cup (250g) tinned chickpeas, rinsed and drained

2 teaspoons sweet paprikaPinch saffron, soaked in boiling

water for 10 minutes1 cinnamon stick

2 bay leaves

1. Preheat oven to 170˚C.

2. Heat oil in a large heavy based fryingpan over medium high heat.

3. Dry the duck pieces, season and brown in batches in the pan until golden. Drain on paper towel.

4. Transfer the duck to a CorningWare Classics 3L Square Casserole Dish.

5. Fry the chorizo in the same frying pan until golden brown, drain and add to the casserole dish.

6. Repeat with the onion and garlic, cooking until soft. Add the tomato paste and cook, stirring constantly for 2 minutes.

7. Add the tomatoes, stock, chickpeas and spices. Bring to a boil and simmer for 10 minutes, stirring occasionally. Season and pour over the duck and chorizo.

8. Cover the casserole dish and cook for 1½ hours.

9. Remove the lid and skim off any excess fat from the sauce. Serve from the dish on the table with steamed vegetables and crusty sourdough bread

Spanish Cassolaof duck, tomatoes, chickpeas & chorizoMatt Golinski

The Rolling Dolmade, Noosa

CorningWare has been a part of my life for as long as I can remember. The Blue Cornflower symbol is synonymous with the aromas of Mum's lamb casserole, or the eagerly awaited lemon delicious pudding baking in the oven. CorningWare's timeless designs are durable, functional and beautiful, and their classic style makes them as suitable for use professionally as they are for feeding my family at home.

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Eggplant roulades3 large ripe eggplants

1kg beef mince1 bunch dill, finely chopped

1 bunch spring onions, chopped2 cups (250g) grated

Kefalotyri* cheese1 tablespoon crushed garlic

2 eggs, lightly beaten1 cup breadcrumbs

sea salt and cracked black pepper1 cup (250mls) vegetable oil,

for fryingPlain flour

¼ cup (60mls) olive oil

Tomato salsa¼ cup (60mls) olive oil1 onion, finely chopped

1 tablespoon crushed garlic3 bay leaves

1 cup (250mls) white wine500g tinned crushed tomatoes

sea salt and cracked black pepper

Tomato Salsa

1. Heat oil in a large saucepan over medium heat. Add the onion, garlic and bay leaves and cook until onion is translucent.

2. Pour in the wine and deglaze the pan. Reduce the liquid by half.

3. Add tomatoes and cook for 45 minutes, stirring regularly. Season with salt and pepper and set aside.

Eggplant Roulades

1. Slice eggplants into ½ cm thick strips lengthways. Place the strips evenly onto a tray and sprinkle a small amount of salt over each slice (this is to remove any bitterness from the eggplant). Set aside for half an hour.

2. Place mince into a bowl and add dill, spring onion, grated cheese, garlic, eggs and bread crumbs. Mix all ingredients thoroughly and season with salt and pepper. Place mixture in the fridge.

3. Take eggplants and wash off all excess salt, then dry thoroughly with paper towel.

4. Place a shallow frying pan over medium heat and add the oil. Once hot, lightly flour eggplant slices and slowly shallow fry them in batches until golden brown on both sides. When cooked, place eggplant slices onto a tray lined with paper towel, then cover and cool in refrigerator.

5. Once the eggplant slices are cool, lay out on a board. Take one heaped tablespoon of mince mixture and place it at the top of each slice. Gently roll the eggplant over the mince until fully rolled. Repeat process until each eggplant slice has been used.

6. Cover the base of a CorningWare SimplyLite 2.85L oblong baker with half the reserved tomato salsa. Place the eggplant rolls into the dish and ladle some more salsa over the top of the roulades.

7. Bake in a moderate oven for 35 minutes, then remove and serve immediately sprinkled with chopped flat leaf parsley.

Baked Eggplant Rouladesfilled with minced beef & tomatoAdam Swanson

Zucca Greek Mezze, Adelaide

*Available at most supermarket delis

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Serves 4-6

1 tablespoon olive oil6 chicken thighs, skin on, bone in

1 cup (250mls) white wine2 cups seeded and chopped

tomatoes2 cloves garlic, crushed

4 globe artichokes, trimmed, halved with chokes removed

6 medium zucchini100g pitted black olives2 tablespoons chopped

flat leaf parsley

1. Preheat oven to 180˚C.

2. Heat the oil in a large heavy based fryingpan over medium high heat.

3. Add the chicken and brown in batches until sealed on each side. Remove from pan and transfer to a CorningWare French White 3.8L Oval Casserole.

4. Return the fryingpan to the heat and add the wine. Deglaze for a couple of minutes until reduced then add tomato and crushed garlic. Cook for 5 minutes then transfer mixture to the casserole dish and pour over chicken.

5. Cover dish, place in oven and bake for 20 minutes.

6. Remove from oven and add artichokes, zucchini and olives. Cover and return to the oven for a further 20 minutes.

7. Sprinkle with chopped parsley and serve directly from CorningWare dish on the table.

I like using CorningWare products in my home kitchen as they heat up quickly and evenly. The quality of the ceramic allows for fantastic heat retention and the diversity of the range means that there is a dish for every occasion. They present so well that it’s great to be able to put them in the middle of the table so everyone can relax at dinner time and help themselves.

Chicken ‘A la NicoiseHadleigh TroyRestaurant Amuse, Perth

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• Made of a revolutionary material that withstands extreme temperature changes

• Can be used on the stove

• Can be taken straight from the fridge or freezer to the oven or microwave

• Extremely durable

• Comes with a Pyrex glass lid

• Easy to clean and dishwasher safe

• Durable ceramic stoneware

• Stylish, crisp-white, fluted design

• Can safely be transferred from the oven, to the tabletop, to the freezer

• Easy to clean and dishwasher safe

• Available in a variety of shapes and sizes

Comforting Cooking Essentials

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• Even when full of food, SimplyLite is half the weight of similar sized bakeware

• Ultra-light and easy to handle from oven to tabletop

• Microwave, oven and dishwasher safe

• Made with a non-porous material so will not retain stains or odours

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CorningWare – classic, elegant design and so versatile. I love the way one dish can be used, in the oven or in the microwave. And then I can take that dish straight to the table to serve and it looks fabulous. Less preparation and most important for me – less washing up and more space in the dishwasher. We’ve had a Cornflower Blue square casserole in the house for years and I’m amazed at how it still manages to look brand new. That’s quite an achievement in a household of enthusiastic cooks!

Jimmy ShuHanuman, Darwin

Desserts

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Serves 6-8

Batter2 cups (300g) plain flour

1 teaspoon baking powder½ teaspoon bi-carbonate soda½ cup (125g) unsalted butter,

chopped¾ cup (175g) caster sugar

2 eggs½ cup (125g) sour cream

Berry filling

2 cups blueberries*2 cups blackberries*2 cups raspberries*

2 cups red currents*¼ cup (60g) caster sugar, extra

1 teaspoon finely grated orange zest

1 teaspoon vanilla extract2 tablespoon verjuice

3 tablespoons plain flour, extra

Dusting sugar

¼ cup (60g) caster sugar, to dust¼ teaspoon ground cinnamon

1. Preheat oven to 160˚C

2. In a large bowl sift the flour, baking powder and bi-carbonate soda and set aside.

3. Using electric hand beaters or a standing mixer beat the butter and sugar until light and fluffy (approximately 4 minutes). Scrape down the sides of the bowl with a spatula and then start to incorporate the eggs one at a time until well combined.

4. Add the dry ingredients in batches, alternating with the sour cream. Scrape down the sides of the bowl making sure all ingredients are well combined and then set aside.

5. In a separate bowl, mix together the berries, along with the extra sugar, orange zest, vanilla, verjuice and flour.

6. Transfer the berries mixture into a CorningWare SimplyLite 1.4L casserole dish. Spoon over large dollops of the prepared batter leaving space between each mound. Dust with the combined sugar and cinnamon powder.

7. Bake for 35 – 40 minutes or until the juice from the berries has thickened and the batter mounds have turned golden brown.

8. Remove from oven and leave to rest for 15 minutes before serving. Serve with thick cream or custard.

Berry CobblerJason RobertsBellevue Hotel, Sydney

CorningWare has been in my family for as long as I can remember. My grandmother used it, my mother uses it and I love using CorningWare too. I am a huge fan of ‘One dish wonders’ and nothing beats CorningWare SimplyLite for preparing them. I will be using my CorningWare bakeware for years to come.

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use thawed frozen berries.

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1/3 cup (80g) black rice300mls coconut milk

1 pandan leaf60g dark palm sugar, grated

Pinch salt600mls thickened cream

1 vanilla bean pod6 egg yolks

½ cup (125g) caster sugar3 teaspoons caster sugar,

extra, to serve

Black Rice

1. Place the rice in a large bowl and pour over enough water to cover. Set aside and soak overnight.

2. Wash and drain rice, place in a saucepan with 2 ½ cups water and bring to boil. Reduce heat to medium and leave to cook stirring rice every now and again to prevent rice sticking to bottom of pan. When rice is cooked, drain and rinse under cold water.

3. Return drained rice to saucepan. Add coconut milk, pandan leaf, dark palm sugar and a pinch of salt. Cook over medium heat stirring constantly until sugar dissolves and mixture is thick and creamy. Remove from heat and chill.

Crème Brulee

1. Place the cream in saucepan. Split the vanilla bean, scrape seeds and add to cream. Place over medium heat and bring to just below boiling point.

2. Remove from heat immediately and leave to stand for 5 minutes.

3. Place the egg yolks and sugar into a bowl and whisk until thick and pale. Pour hot cream over the yolk mixture and whisk gently to combine. Strain mixture and remove any foam that has formed.

4. Preheat oven to 120˚C.

5. Place 1 – 2 tablespoons black rice into the base of six CorningWare French White 115 mls ramekins and carefully pour creme brulee mixture over the rice mix, taking care not to form any bubbles on top.

6. Sit ramekins in a deep baking dish and pour boiling water into the pan to come halfway up the sides of the ramekins.

7. Cover pan with foil and bake in a preheated oven at 130˚C for 40 – 45 minutes. The custard should still be slightly wobbly when done. Remove ramekins from pan and set aside to cool. When cooled, cover and place in fridge to chill overnight.

To serve

Preheat grill to high. Sprinkle extra sugar evenly over the top of the custard and place under hot grill until sugar melts and caramelises. Use a blowtorch if available.

Black Rice Crème BruleeJimmy ShuHanuman, Darwin

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Serves 6-8

1 cup (150g) self-raising flour1 teaspoon baking powder

½ teaspoon salt1 tablespoon unsweetened

cocoa powder170g caster sugar

½ cup (125mls) milk1 teaspoon vanilla extract

2 tablespoons melted unsalted butter

Sauce165g brown sugar

1 tablespoon unsweetened cocoa powder

1 ¾ cups (435mls) hot water

1. Preheat oven to 180˚C.

2. Grease a CorningWare 1.4L Square dish.

3. Sift together the flour, baking powder, salt and cocoa in a large mixing bowl; stir through the sugar.

4. Make a well in the centre and add the combined milk, vanilla and melted butter, mixing with a large spoon until smooth. Pour the pudding mixture into the prepared dish.

5. To make the sauce, combine the brown sugar, cocoa and hot water and gently pour over the pudding.

6. Bake for 1 hour, or until the pudding has a sponge-like texture on top and a rich fudge sauce base.

7. Serve immediately, with cream or vanilla ice cream.

Chocolate Self-Saucing PuddingPhilip JohnsonE’cco Bistro, Brisbane

I've been cooking from a very young age and one of my earliest memories is baking a self-saucing chocolate pudding in my Mum's CorningWare dish. I still have that dish and still use it to cook that same dessert.

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Comfort Cookingwith CorningWare