Renowned Perth chef Caroline Taylor has joined the Weekend Brunch team to inspire you in the kitchen.

Every Sunday at 11.30am Caroline will whet your appetite and give you the confidence you need to try a new recipe or two. 

This week Caroline taught us the Japanese pancake Okonomiyaki, her favourite chicken gravy and a quince and frangipani cake.

Pulled beef short rib with pickles + yoghurt flat bread 

- 1.5 kg Beef short ribs

- 1 Tspn cumin powder

- 1 Tspn smoked paprika

- 1 Tspn sea salt flakes

- 1 Tspn mustard powder

- 1 Tspn fennel seeds 

- 1 Tspn cracked blacked pepper

Basting sauce

- ½ cup tomato sauce

¼ cup brown sugar

2 Tbspns Apple cider vinegar

1 Tbspn Worcestershire sauce

1 Tbspn American mustard

1 Tspn ground paprika

Method:

- Preheat a covered BBQ on low, or if using an oven heat to 150c, pat ribs dry and place in a shallow roasting pan.

- Combine paprika, sea salt flakes, cumin, fennel seed, mustard powder and pepper in a bowl and coat both sides of the ribs.

- Cover pan in alfoil and roast in a covered BBQ using indirect heat, or in the oven for 3 hours, until the meat is very tender.

To make BBQ sauce:

combine vinegar, sugar, mustard, tomato sauce, Worcestershire sauce and paprika in a saucepan, stirring and simmering for 5 minutes or until it thickens slightly.

Uncover the ribs and brush both sides, cook uncovered in the BBQ or oven for another 20 minutes, basting with any left over sauce.

Yoghurt flat breads makes 8

Ingredients

200g plain flour, plus extra for dusting

1tspn baking powder

200g greek yoghurt

½ tspn sea salt 

Method:

- Put all of the ingredients into a food processor and pulse until the mixture forms a ball. 

- Tip the dough out on to a clean work surface dusted with flour and knead for a minute or so, to bring it all together. 

- Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to let rise a little for 10-15 minutes. 

Don’t expect it to rise like normal dough, but it will puff a little.

- Dust another clean work surface and rolling pin with flour, then divide the dough into 8 equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2-3mm thick.

To cook in the frying pan:
Warm a frying pan or griddle that’s a bit larger than your flatbreads over a medium heat.
Once your pan is nicely hot, cook each flatbread for 1-2 minutes on each side, until nicely puffed up and golden in places, turning it with tongs.
Stack together in a clean tea-towel and cover until you serve

Zuchini Pickle:

500g courgettes

3 shallots, finely chopped

2 tbsp non-iodised salt

For the pickling liquid

500ml cider vinegar

140g golden caster sugar

1 tsp mustard powder

1 tsp mustard seeds

1 tsp celery seeds

½ dried chilli, crumbled

1 tsp ground turmeric

Method
Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt.  Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

Fermented Daikon: 

500g daikon, cut in half and then quartered lengthways.

4.5 percent brine = 45g of salt per 1L of water.

4 cloves garlic

Method
In 2 x sterilised 600ml jars with secure lids, add 2 cloves of garlic in each. Then poke the daikon in making sure there’s 1 inch of space at the top of the jar. 
Bring the water to a simmer and dissolve the salt in it. Let cool then pour over daikon.
Use a scrunch up piece of wax proof paper to keep the daikon immersed and screw lid back on. Store at room temperature around 25c, If the lid is very secure you will need to burp the jar every day to stop it exploding.
The fermentation is done when the desired taste and texture are achieved, softened but still holding a bit of crunch. Flavour wise, the peppery sharpness from the daikon will give way to a mellow, garlic savoury yet aromatic flavour. 

My partner added this to a raita along with the cucumber and it was next level! 

Renowned Perth chef Caroline Taylor has joined the Weekend Brunch team to inspire you in the kitchen.
Every Sunday at 11.30am Caroline will whet your appetite and give you the confidence you need to try a new recipe or two.&nbsp;
This week Caroline taught us the Japanese pancake Okonomiyaki, her favourite chicken gravy and a quince and frangipani cake.
Pulled beef short rib with pickles + yoghurt flat bread&nbsp;
- 1.5 kg Beef short ribs
- 1 Tspn cumin powder
- 1 Tspn smoked paprika
- 1 Tspn sea salt flakes
- 1 Tspn mustard powder
- 1 Tspn fennel seeds&nbsp;
- 1 Tspn cracked blacked pepper
Basting sauce
- &frac12; cup tomato sauce
&frac14; cup brown sugar
2 Tbspns Apple cider vinegar
1 Tbspn Worcestershire sauce
1 Tbspn American mustard
1 Tspn ground paprika
Method:
- Preheat a covered BBQ on low, or if using an oven heat to 150c, pat ribs dry and place in a shallow roasting pan.
- Combine paprika, sea salt flakes, cumin, fennel seed, mustard powder and pepper in a bowl and coat both sides of the ribs.
- Cover pan in alfoil and roast in a covered BBQ using indirect heat, or in the oven for 3 hours, until the meat is very tender.
To make BBQ sauce:
combine vinegar, sugar, mustard, tomato sauce, Worcestershire sauce and paprika in a saucepan, stirring and simmering for 5 minutes or until it thickens slightly.
Uncover the ribs and brush both sides, cook uncovered in the BBQ or oven for another 20 minutes, basting with any left over sauce.
Yoghurt flat breads makes 8
Ingredients
200g plain flour, plus extra for dusting
1tspn baking powder
200g greek yoghurt
&frac12; tspn sea salt&nbsp;
Method:
- Put all of the ingredients into a food processor and pulse until the mixture forms a ball.&nbsp;
- Tip the dough out on to a clean work surface dusted with flour and knead for a minute or so, to bring it all together.&nbsp;
- Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to let rise a little for 10-15 minutes.&nbsp;
Don&rsquo;t expect it to rise like normal dough, but it will puff a little.
- Dust another clean work surface and rolling pin with flour, then divide the dough into 8 equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2-3mm thick.
To cook in the frying pan:
<ul>
<li>Warm a frying pan or griddle that&rsquo;s a bit larger than your flatbreads over a medium heat.</li>
<li>Once your pan is nicely hot, cook each flatbread for 1-2 minutes on each side, until nicely puffed up and golden in places, turning it with tongs.</li>
<li>Stack together in a clean tea-towel and cover until you serve</li>
</ul>
Zuchini Pickle:
500g courgettes
3 shallots, finely chopped
2 tbsp non-iodised salt
For the pickling liquid
500ml cider vinegar
140g golden caster sugar
1 tsp mustard powder
1 tsp mustard seeds
1 tsp celery seeds
&frac12; dried chilli, crumbled
1 tsp ground turmeric
Method
<ol>
<li>Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt.&nbsp; Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.</li>
<li>Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.</li>
<li>Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.</li>
</ol>
<ol></ol>
Fermented Daikon:&nbsp;
500g daikon, cut in half and then quartered lengthways.
4.5 percent brine = 45g of salt per 1L of water.
4 cloves garlic
Method
<ol>
<li>In 2 x sterilised 600ml jars with secure lids, add 2 cloves of garlic in each. Then poke the daikon in making sure there&rsquo;s 1 inch of space at the top of the jar.&nbsp;</li>
<li>Bring the water to a simmer and dissolve the salt in it. Let cool then pour over daikon.</li>
<li>Use a scrunch up piece of wax proof paper to keep the daikon immersed and screw lid back on. Store at room temperature around 25c, If the lid is very secure you will need to burp the jar every day to stop it exploding.</li>
<li>The fermentation is done when the desired taste and texture are achieved, softened but still holding a bit of crunch. Flavour wise, the peppery sharpness from the daikon will give way to a mellow, garlic savoury yet aromatic flavour.&nbsp;</li>
</ol>
My partner added this to a raita along with the cucumber and it was next level!&nbsp;

Weekends are already pretty good, but they’re even better with WA’s own, Michael Genovese and Carmen Braidwood.
This pair of local voices is ready to hear your thoughts on all the things that make Perth tick – and of course all the things that make weekends great: like sport, property news and gardening with 6PR’s own Sue McDougall.

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