bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

authorLocations

authors

corrections

sponsorType

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

quizIds

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

paywallTypes

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

There are occasions when having a dinner party means breaking out the expensive tableware and vintage wine, and serving multiple courses of elegantly plated food, decorated with flourishes of sauce and gold foil. Then there are times when it means relaxing with great friends over hearty portions of simple food. These dishes would be served in the less formal circumstances - they may not be pretty, but they are delicious.
Salmon, fennel and leek pie (pictured)
This recipe makes enough to serve at least 10 big eaters.
For the topping:
1kg potatoes, preferably the smooth-skinned local variety
60 grams unsalted butter
About 80ml cream
Fine sea salt and freshly ground black pepper, to taste
For the fish stock:
The dark green tops from 2 leeks or 3 negi (large Japanese spring onions)
200 grams carrots, chopped
100 grams celery, chopped
500 grams of bones from non-oily white fish
Water, to cover
For the filling:
90 grams unsalted butter, divided
45 grams plain (all-purpose) flour
About 750ml fish stock
3 large leeks (or four negi) - white and pale green portions only
200 grams fennel bulb
1kg skinless salmon fillets, cut into 2cm chunks
200 grams thinly sliced smoked salmon
Peel the potatoes and cut them into even-sized chunks. Put the pieces in a pan of cold water, season with about two tablespoons of salt and place over a medium flame. Bring to the boil then cover the pan, turn the heat to low and simmer until tender. Drain the potato and mash it with the butter and cream until it's smooth and spreadable but still holds it's shape. Season with salt and pepper and set aside.
Make the fish stock. Bring a large pot of salted water to the boil, add the fish bones, simmer for 30 seconds, then drain. Rinse the bones under cold water and wash out the pot. Put the bones back into the pot, add the leek (or negi) tops, the carrot and celery and enough water to cover the ingredients. Bring to the boil then lower the heat and simmer for 45 minutes, stirring occasionally. Pour the ingredients into a colander set over a clean pot; discard the solids but keep the liquid. If the liquid is more than one litre, simmer to reduce it.
Cut the white and pale green parts of the leeks in half lengthwise, rinse thoroughly between the leaves, then cut them into 1cm pieces. Cut the fennel bulb in half and remove and discard the hard core at the base. Cut each half into two pieces then slice them about 5mm thick. Heat 45 grams of butter in a skillet, add the leek and fennel, season lightly with salt and pepper, then saute, stirring frequently, until tender.
Heat the fish stock until simmering then poach the chunks of salmon for about two minutes, or until they're about three-quarters cooked. Do this in batches; don't crowd the pan. As the fish is cooked, drain it in a colander set over a bowl to catch the liquid. Pour the liquid back into the pan containing the fish stock and keep the stock hot over a low flame.
Heat 45 grams of butter in a large pan and stir in the flour. Stir constantly over a medium-low flame for about three minutes. Stir in a ladleful of the fish stock and stir with a whisk until smooth. Continue to add the stock a ladleful at a time, whisking until smooth before adding more. Stop adding the stock when the mixture lightly coats the back of a wooden spoon. Gently stir in the chunks of fish, the smoked salmon (torn into bite-sized pieces) and the leek and fennel. Taste the mixture and season with salt and pepper, then ladle into individual serving ramekins that hold about 300 grams each (or use family-sized dishes that are 6cm deep). Spread a layer of mashed potato on top and use the tines of a fork to create a wavy pattern over the surface. Heat the oven to 180 degrees Celsius and bake the pies for about 30 minutes to one hour (depending on the size of the ramekins) or until the filling is hot and the surface is medium-brown.
Braised beef brisket
The only obstacle to cooking brisket for a group of friends is finding a pot large enough to fit the meat in. If possible, salt the meat a day in advance.
Plain (all-purpose) flour, for dusting
Cooking oil, as needed
2.5kg beef brisket, in one piece
1 medium-sized onion, cut into small dice
2-3 garlic cloves, minced
1 celery stalk, cut into small dice
1 large carrot, peeled and cut into small dice
About 1 litre unsalted chicken stock, preferably home-made (if it's canned, use 500ml canned broth and 500ml water)
Fine sea salt and freshly ground black pepper
Potato starch or cornstarch, for thickening
Sprinkle salt lightly but evenly over the entire brisket, wrap it in cling-film and refrigerate overnight.
Heat about 45ml of oil in a pan (preferably cast iron) large enough to hold the brisket. Add the onion and cook over a low flame until soft, then add the garlic, celery and carrot. Cook for about three minutes, stirring often.
Lightly oil a skillet large enough to hold the brisket and heat it over a medium-high flame. Sprinkle flour in an even layer over one side of the brisket and, when the pan is hot, place the meat flour-side down in the skillet. When that side of the brisket is well browned, sprinkle flour over the other side, then carefully turn it over and brown the other side. Put the brisket in the pan holding the vegetables and add just enough chicken stock to come halfway up the sides of the meat. Bring to a boil then lower the heat, cover the pan with the lid and cook at a low simmer for about six hours, or until the meat is tender, turning it over halfway. Place the meat in a large dish and cover it with foil. Use a ladle to remove as much fat as possible from the liquid. Spoon some potato starch or cornstarch (about two heaped tablespoons) into a bowl, add some of the braising liquid and stir to dissolve. Whisk the braising liquid constantly while pouring in the starch mixture - you might not need it all (the sauce shouldn't be too thick). Taste the sauce for seasoning, then spoon it over thick slices of the brisket.
Styling: Angel Hon
 


‘It just unleashed the inner me’: how fried chicken became the focus of first cookbook by Susan Jung since ending her 25 years as the Post’s food editor

How to make veal tartare with pickled shallot and Parmesan-paprika palmiers – a fancy dinner party starter that’s lean, light and elegant

How to make empanadas with cream cheese pastry, filled with potato, Spanish chorizo and onion and baked

How to make butterflied leg of lamb with garlic, anchovies and moutarde violette; and pearl couscous with lemon, Parmesan and mint

Susan Jung's recipes

Comfort food with friends recipes: salmon, fennel and leek pie, and braised beef brisket

Salmon, fennel and leek pie. Photo: Jonathan Wong

Lifestyle

Food & Drink

Cooking for friends need not be a complicated affair. Susan Jung creates some satisfying and hearty comfort food
