"From my perspective, the greatest thing about baking is the capacity to brighten someone’s day."
So why not do that this Anzac weekend — brighten someone’s day with some home baking or share a tasty morsel like the sausage rolls or whisky pudding below.
Known as "Tasmania’s favourite nan", Wise, a mother of six, has also been named Tasmanian Senior Australian of the Year and has received an Order of Australia medal for her services to the culinary and hospitality sectors.
Her response to these accolades: "It is about what cooking and baking can offer to each individual, their family and friends and in turn the broader community."
So it is no surprise that during Covid-19 lockdowns, Wise got busy in the kitchen dedicating herself to recipe writing.
"It was a way to pass the time and indulge my passion for baking with the ingredients from my overflowing pantry."
The result is her new book The Comfort Bake, that is full of comforting recipes without the complications and without fancy equipment — hand-held beaters will do, otherwise all that is needed are the bowls, wooden spoons, a whisk and set of scales, alongside the usual knives and spoons.
In the book Wise explains she has always had a passion for baking and surmises it has come through the family as her great-grandparents had a bakery in Hobart.
"Before I came across this piece of family history, I had an innate and undeniable compulsion for baking. There is just something about it that just feels right and comfortable."
She has come to realise baking is multifaceted.
"It is in essence an act for yourself, sparking and enabling creativity, but its great strength is that it’s something that can be shared readily with others."
There is plenty of inspiration for sharing in the book. Recipes are divided up into savoury and sweet and range from bit-sized beauties, cakes, slices and tray bakes to breads and buns, and small and large savouries.
THE BOOK
Images and text from The Comfort Bake, by Sally Wise, photography by Samuel Shelley. Murdoch Books RRP $42.99.
Whisky & orange chocolate self-saucing pudding
While a chocolate self-saucing pudding is always a favourite, this recipe takes the concept to a whole new, supremely delicious, level.
Serves 4-6
For the sponge:
150g self-raising flour
pinch of sea salt
100g white (granulated) sugar
25g cocoa
2 tsp finely grated orange zest
60g salted butter, melted
125ml milk
1 tsp vanilla extract
For the sauce:
100g soft brown sugar
20g cocoa
300ml boiling water
60ml whisky
40ml orange juice
To make the sponge:
Preheat the oven to 170degC. Grease an 18-20cm round baking dish, 10cm deep.
Whisk together all the sponge ingredients until smooth.
Spoon this batter evenly into the dish.
To make the sauce:
Sprinkle the combined brown sugar and cocoa over the sponge mixture.
In a separate bowl, mix together the boiling water, whisky and orange juice and pour carefully over the sponge mixture.
Bake for 30 minutes until the sponge has risen and is firm to the touch.
Chicken Stroganoff double-crust pie
In this warming winter dish, a luxurious creamy mushroom sauce blends with oven-baked chicken. Baking the chicken first seals in its juices and enhances the flavour.
Serves 6-8
1 egg yolk whisked with 20ml water, for glaze
For the pastry
250g plain (all-purpose) flour
½ tsp sea salt
½ tsp baking powder
125g cold salted butter
For the filling
20m extra virgin olive oil
10g salted butter
½ tsp sea salt
½ tsp paprika
½ tsp dried thyme
½ tsp mustard powder
500g skinless chicken breast fillet
300g mushrooms, cut into 1 cm slices
1 small onion, diced
1 leek, white part only, cut into 8mm slices
2 garlic cloves, crushed
1 tsp chopped thyme
300ml chicken stock
3 tsp cornflour (cornstarch) mixed to a paste with 30ml cold water
125ml pouring cream, whisked together with 1 egg yolk
3 tsp lemon juice
sea salt, to taste
To make the pastry
Place the dry ingredients and butter in a food processor and process until the mixture resembles breadcrumbs. (Alternatively, this can be achieved by rubbing the ingredients together with your fingers.)
Transfer to a large bowl, make a well in the centre and drizzle in enough cold water around 125ml to make a soft dough. Don’t add more water than is necessary or it will become too wet. Wrap in plastic wrap and place in the fridge for at least 30 minutes to firm up before using.
To make the filling
Preheat the oven to 200degC . Heat the oil and butter in an 18 x 28 cm flameproof baking dish, 5 cm deep, for 5 minutes.
Meanwhile, combine the salt, paprika, thyme and mustard powder in a small bowl, then rub all over the chicken breast. Add the chicken to the hot dish and bake for 5 minutes, then turn and bake for 5 minutes more, or until just cooked through. Remove from the oven, cut the chicken into 1cm pieces and set aside to cool.
Add the mushrooms, onion, leek, garlic and chopped thyme to the dish and stir to coat with the chicken juices. Heat over medium heat and saute until the onion is soft, around 3 minutes. Stir in the chicken stock and bring to the boil. Thicken with the cornflour paste, boiling for 1 minute more. Remove from the heat and stir in the cream mixture and the lemon juice, then add the chicken pieces. Add sea salt, to taste, and set aside to cool.
To assemble for baking
Preheat the oven to 200degC . Grease a 20cm round pie dish, 6cm deep.
Cut one-third from the pastry, cover and set aside. Roll the remaining pastry out on a lightly floured surface until large enough to fit the base and side of the dish. Press into place, spoon in the cool filling, then brush the upper pastry edge with a little cold water. Roll out the reserved pastry to make a circle large enough to cover the top. Lay the pastry top over the filling and crimp the edges together with your fingers or a fork to firmly seal. Brush with the egg glaze. If using, place the pastry leaves on top and glaze. Prick the top in several places with a fork.
Bake for 10 minutes, then reduce the oven temperature to 170degC and bake for 20-25 minutes more, or until the pastry is golden and the filling is piping hot.
Note The filling can be made up to 2 days ahead.
Ultimate sausage rolls
There is so much to like about a good sausage roll — crisp and savoury served with a good tomato sauce or chutney. In this version the flavour and texture are enhanced by the addition of creamy ricotta along with the discreet inclusion of garden vegetables.
This recipe makes about two dozen small sausage rolls, although you could make them larger if desired.
Makes 20-24
2 ready-rolled puff pastry sheets, thawed
1 egg yolk whisked with 20ml water, for glaze
40g sesame seeds (optional)
For the filling
250g beef sausage mince
250g beef mince
60g soft ricotta
1 small onion, coarsely grated
40g carrot, finely grated
50g celery, coarsely grated
1 garlic clove, crushed
2 tsp chutney
2 tsp soy sauce
3 tsp barbecue sauce
3 tsp tomato sauce
40g fresh breadcrumbs
½ tsp sea salt
Method
Preheat the oven to 200degC. Line two large baking trays with baking paper.
To make the filling
In a large bowl, use a large metal spoon or your hands to mix all the filling ingredients together, making sure the mixture is very well combined. Set aside.
To assemble for baking
Cut each pastry sheet in half lengthways and brush down one long edge of each piece with some of the egg wash.
Divide the filling into four equal amounts. Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each.
Roll up the pastry from the dry edge to the wet and seal, then position the rolls so they are seam side down on the trays. Cut each long roll into 5 or 6 pieces. Prick each piece twice with a fork or the point of a sharp knife.
Brush with the egg wash and sprinkle on the sesame seeds (if using).
Bake for 15 minutes, or until puffed and golden brown.
