Annabel Langbein's 'Simple Pleasures'

Simple Pleasures
Annabel Langbein, ABC Books, $49.99.

For: those who count themselves among Annabel Langbein's growing fan base.

The latest offering from New Zealand's free-range cook focuses on food for entertaining minus the fuss. There are plenty of envy-inducing photos of her gorgeous property at Lake Wanaka. The accompanying television series is due to air here in August 2013. See Annabel's website.

Sesame beef patties

A few Asian flavours transform these simple beef patties. I don’t usually use breadcrumbs or egg but if you want to make your mix go further by all means add them.

Prep time: 10 mins
Cook time: 4 mins
Serves: 8-10

1kg good-quality beef mince
2 spring onions, finely chopped
2 double kaffir lime leaves, central rib removed and leaves finely chopped, or finely grated zest of 1 lime
2 tbsp black bean sauce
2 cloves garlic, crushed
2 tsp sesame oil
1 tsp salt
1 tsp fine white pepper
2 tbsp chopped coriander leaves
1/4 cup sesame seeds
1 tbsp neutral oil, for frying

Place all ingredients except sesame seeds and neutral oil in a large bowl and mix by hand. Form into 8-10 balls. Dip each ball lightly into sesame seeds then press flat to about 1cm thickness, sprinkle sesame seeds over uncoated side and press to secure. The patties can be made in advance and kept covered in the fridge for up to 24 hours until needed.

Heat a lightly oiled frypan or barbecue hotplate to medium-high heat. Cook patties until golden-brown and done to your liking (about 2 minutes each side for medium-rare). They will be juicier if cooked to medium-rare rather than well done.

Annabel Langbein's speedy mayo

This recipe demystifies mayo once and for all – just whizz it up and it emulsifies in seconds. Use in burgers or sandwiches, or flavour with dill and capers (see below) to eat with fish.

Prep time: 5 mins
Makes: 1 1/2 cups

2 eggs
3 tbsp lemon juice
1 tsp dijon mustard
1/2 tsp salt
a good pinch of white pepper
1 1/4 cups neutral oil

Place all ingredients in a narrow bowl or jug and whizz with a wand mixer (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify). It will thicken at once to create a creamy mayonnaise.
Add 1/4 cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency.

Speedy mayo will keep for up to 2 weeks in a jar in the fridge.

Dill and caper mayonnaise

Mix 1 cup speedy mayo (above) with 2 tbsp chopped capers and 2 tbsp chopped dill. Keeps for a couple of days in a jar in the fridge.

Makes 1 1/4 cups.

Delicious with pan-fried fish fillets, or in smoked salmon sandwiches or potato salad.

These recipes are extracted from Annabel Langbein The Free Range Cook: Simple Pleasures (ABC Books, $49.99). For more great Annabel Langbein recipes see annabel-langbein.com