Food & Vegetables

4 veg-forward recipes from Hetty McKinnon’s new cookbook Tenderheart

Greens are the heroes of Hetty Lui McKinnon’s new assortment of 180 recipes impressed by household, connection and the legacy of meals. Every chapter of Tenderheart is devoted to 1 McKinnon’s 22 favorite greens. Listed below are 4 recipes to attempt at residence.

Broccoli wontons with umami crisp

Like dumplings, making wontons is a aware ritual, an train of endurance. Folding wontons would take up a complete afternoon for my mom, as she at all times made them in bulk, prepared for freezing. With some planning, wontons are a beautiful last-minute meal. Broccoli as soon as once more flexes its versatility, offering bright-green notes, which make each mouthful a delight. The potato performs two very important capabilities: it offers physique to the filling, whereas additionally binding the substances collectively. Right here, I’ve served the wontons merely, blanketed in my umami crisp (recipe right here), however you can additionally serve them in a broth. 


  • 1 massive potato (about 250g), peeled and diced
  • 1 tbsp roasted sesame oil
  • 1 brown onion, finely diced
  • 1 small head of broccoli (about 250g), florets and stalk roughly chopped
  • 1 garlic clove, finely chopped
  • sea salt and white pepper
  • 2 tsp white (shiro) miso
  • 2 spring onions, finely sliced
  • 45-50 sq. wonton wrappers
  • handful of coriander leaves
  • 3-4 tbsp umami crisp, chilli oil or chilli crisp
  • toasted white sesame seeds, to serve


  1. Convey a saucepan of salted water to the boil. Add the potato and cook dinner for 8-10 minutes, till very tender. Drain and place in a bowl, then roughly mash with a fork.
  2. Warmth a frying pan over medium warmth. Add the sesame oil and onion and cook dinner for 2-3 minutes, till softened. Add the broccoli and garlic and season with about ½ teaspoon of sea salt and ¼ teaspoon of white pepper. Cook dinner for 5-7 minutes, till the broccoli may be very tender. Take away from the warmth and permit to chill. Switch the combination to a chopping board and finely chop till the broccoli is nearly minced. Add the broccoli combination to the potato, then add the miso and inexperienced onion. Combine nicely, then style and season with extra sea salt and white pepper, if wanted.
  3. Fill a small bowl with water for wetting the perimeters of the wonton wrappers. Preserve the wrappers coated with a humid tea towel or of their unique packaging when you work, as they dry out shortly. Holding a wrapper within the palm of your hand, place a heaped teaspoon of the filling within the centre of the wrapper (do not overfill). Moisten the wrapper across the filling with a dab of water, then rigorously fold one nook to the alternative nook to kind a triangle, ensuring you press the 2 sides of the wonton collectively tightly to surround the filling and keep away from any air pockets, which may make the wontons burst. Convey the 2 reverse corners collectively, dab one nook with water, then overlap them and press to seal. Repeat with the remaining wrappers and filling. At this level, you may freeze the wontons, or cook dinner instantly.
  4. Convey a big saucepan of salted water to the boil. Add the wontons, a couple of at a time, and cook dinner for 1-2 minutes. When the wontons float to the highest, cook dinner for an additional 20 seconds, till the skins are translucent. Take away instantly with a slotted spoon.
  5. To serve, scatter with coriander leaves, prime with the umami crisp, chilli oil or chilli crisp and end with sesame seeds.

Makes 45-50 wontons


  • For gluten-free: use gluten-free wonton wrappers
  • Veganise: use vegan wonton wrappers
  • Substitute: potato for drained agency tofu
  • Vegetable swap: broccoli for spinach, kale
4 veg-forward recipes from Hetty McKinnon’s new cookbook Tenderheart

Peanut butter is the bottom of the ramen broth. Picture: Equipped

Carrot peanut satay ramen

The scent of satay takes me proper again to childhood barbecues, when my mom would make satay rooster skewers, and the aroma of them cooking would waft over all the neighbourhood. Right here, I’ve used satay because the inspiration for this carrot-laden ramen. Peanut butter is the bottom of this broth, which is mixed with grated carrots to offer warmth and flavour, each thickening it up and including a pure sweetness. You may blitz it up for those who favor a easy broth, however I benefit from the occasional specks of carrot whereas I am slurping the noodles.


  • 1-2 tbsp impartial oil
  • 2 garlic cloves, finely chopped
  • 4cm piece of ginger, peeled and finely chopped
  • 3 carrots (about 250g), scrubbed and coarsely grated
  • 1 tsp sea salt
  • ½ tsp white sugar
  • 200g (¾ cup) easy peanut butter
  • 1 litre (4 cups) vegan dashi vegetable inventory 
  • 340g prompt or ramen noodles
  • handful of Asian greens, comparable to child bok boy, tatsoi or choy sum, washed and patted dry, leaves picked
  • handful of coriander leaves
  • 2 spring onions, sliced
  • ¼ cup roasted peanuts, chopped
  • 4 soft-boiled eggs, halved (elective)


  • 1 tbsp white sugar
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp roasted sesame oil
  • 1 tbsp doubanjiang or chilli oil


  1. Warmth a saucepan over medium-high warmth. Drizzle with the oil and add the garlic and ginger. Cook dinner for 1 minute till aromatic, then add the carrot, salt and sugar and cook dinner for 3-5 minutes, till the carrot is softened and beginning to caramelise. Add the peanut butter and dashi or vegetable inventory and stir. Convey to the boil, then scale back the warmth to low, cowl and simmer for five minutes. It is a textured soup base – for those who favor it easy, use a stick blender to puree.
  2. In the meantime, carry a big saucepan of salted water to the boil. Add the noodles and cook dinner in keeping with the packet directions. Drain.
  3. Lay out 4 bowls. In every bowl, add the next seasonings: 1 teaspoon of sugar, 2 teaspoons of soy sauce or tamari, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil and 1 teaspoon of doubanjiang or chilli oil. Whisk to mix.
  4. Add your greens to the broth, cook dinner for 30 seconds, then instantly pour the broth and greens into the 4 bowls, on prime of the seasonings, dividing it equally. Stir to mix. Divide the noodles between the bowls, prime with the coriander leaves, inexperienced onion, peanuts and soft-boiled egg, if desired. Serve instantly.

Serves 4


  • Gluten-free: Use gluten-free soy sauce/tamari and chilli oil (not doubanjiang)
  • Veganise: Substitute eggs with sliced tofu
  • Vegetable swap: Asian greens for broccoli florets, kale
Hetty Lui McKinnon's Torn lasagne with kale and kimchi.
From Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon and Shirley Cai.
For Good Food, September 6, 2022
Book embargoed until September 27, 2022
*image rotated*

Torn lasagne is prepared in three steps. Picture: Equipped

Torn lasagne with kale and kimchi

Nothing beats a well-constructed, meticulously composed lasagne, however for occasions once you simply need the style of this dish with out the preparation time (and substances), it is a sensible various. The dish is prepared in three steps: wilt the kale; make a tomato sauce base; and mix the torn contemporary lasagne sheets with cheese. There isn’t any development in any respect, you simply carry the weather collectively in a deep dish and bake till golden. I usually flip to kimchi to inject quick flavour and complexity to a dish, and right here it does the job neatly. Gochugaru brings a candy smokiness to the sauce. If you happen to favor, you can omit each the kimchi and gochugaru, which might provide you with extra conventional lasagne flavours. I prefer to eat this with a inexperienced salad.


  • 1 bunch of kale (about 300g)
  • further virgin olive oil
  • 1 garlic clove, finely chopped
  • sea salt and black pepper
  • 450g contemporary lasagne sheets
  • 500g (2 cups) ricotta
  • 100g (1 cup) grated cheddar
  • 200g (1 cup) common or vegan kimchi

Smoky gochugaru sauce

  • further virgin olive oil
  • 4 garlic cloves, finely chopped
  • 2 tbsp gochugaru
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp white sugar sea salt
  • 2 x 400g cans crushed tomatoes


  1. Preheat the oven to 180C fan-forced (200C typical).
  2. Separate the kale leaves from the stems. Tear the leaves and finely chop the stems.
  3. Warmth a frying pan over medium-high warmth, add a drizzle of olive oil, the kale stems and garlic, and saute for 1 minute. Add the kale leaves, season with sea salt and black pepper and cook dinner for 3-4 minutes, till the kale is wilted however nonetheless vibrant inexperienced. Take away from the warmth and put aside.
  4. To make the smoky gochugaru sauce, warmth a big saucepan over medium warmth. Add 1-2 tbsp of olive oil and the garlic and cook dinner for 30 seconds till fragrant. Add the gochugaru, smoked paprika, oregano, sugar and about 1 teaspoon of sea salt, and stir to mix. Pour within the crushed tomatoes and 500ml (2 cups) of water (you should use the crushed tomato can by filling it about three-quarters full; that is additionally a good way of eradicating any leftover tomatoes and juices within the can) and stir. Cowl with a lid and cook dinner for 20 minutes, to permit the flavours to meld.
  5. Tear the lasagne sheets into smaller however nonetheless large-ish items – ideally round 5-10cm extensive; they don’t have to be uniform.
  6. Place the ricotta in a big mixing bowl, add 2 tablespoons of water and whisk to loosen it up. Add half the cheddar, 2 tablespoons of olive oil and season with sea salt and black pepper. Fold within the wilted kale and kale stems. Lastly, add the kimchi and torn lasagne sheets and stir to mix.
  7. Pour the gochugaru sauce right into a 30cm × 20cm (or thereabouts) baking dish. Add the cheese, kale and lasagne sheet combination to the sauce and gently combine via. High with the remaining cheddar and bake for 35-40 minutes, till bubbly and golden. Permit to sit down for 10 minutes earlier than serving.

Shortcut: Skip the smoky gochugaru sauce and use a store-bought tomato-based pasta sauce. You may add gochugaru and spices to the sauce or use it plain.

Serves 4


  • For gluten-free: use gluten-free lasagne sheets
  • Veganise: use dairy-free ricotta and cheddar
  • Substitute: contemporary lasagne sheets with tortillas, lavash bread
  • Vegetable swap: kale for cabbage, spinach, brussels sprouts
Hetty Lui McKinnon's Upside-down rhubarband ginger olive oil cake.
From Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon and Shirley Cai.
For Good Food, September 6, 2022
Book embargoed until September 27, 2022
*Image rotated*

When rhubarb makes its annual cameo through the spring, it means baking is imminent. Picture: Equipped

Upside-down rhubarb and ginger olive oil cake

Rhubarb completely captures the transience of time, the fickleness of the seasons. When this fugacious fruit makes its annual cameo through the spring, it means baking is imminent (although it can be utilized in savoury dishes). Rhubarb is of course tart, however sugar will carry aid and extract its jaunty fruitiness. Ginger is a pure foil to rhubarb’s astringency, bringing a contact of warmth and spice. On this basic upside-down cake, the rhubarb is frivolously stewed in a ginger syrup – take care to not overcook as you need the rhubarb to carry its form. I exploit each contemporary and floor ginger on this recipe – they every carry barely completely different traits: the previous provides texture and a vibrant spicy hum, whereas the latter has a stronger, extra emphatic, gingery kick.


  • 150g (¾ cup) brown sugar
  • 2 eggs
  • 150g (¾ cup) bitter cream
  • 180ml (¾ cup) further virgin olive oil
  • 1 tsp floor ginger
  • 2.5cm piece of ginger (about 20g), peeled and grated
  • ½ tsp sea salt
  • 1 tsp vanilla paste or extract
  • 185g (1¼ cups) plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • icing sugar, to serve (elective)

Stewed rhubarb

  • 3 tbsp salted butter
  • 75g (⅓ cup) white sugar
  • 1 tsp vanilla paste or extract
  • 2.5cm piece of ginger (about 20g), peeled and grated
  • 300g rhubarb, trimmed and minimize into 5cm strips


  1. Preheat the oven to 160C fan-forced (180C typical). Grease a 20cm sq. cake tin with non-stick oil spray and line with baking paper.
  2. To make the stewed rhubarb, warmth a saucepan over medium warmth and soften the butter. Add the sugar, vanilla and ginger and stir collectively. Add the rhubarb and stir to coat nicely. Cut back the warmth to medium-low and cook dinner for 3-4 minutes, till the rhubarb has softened barely however continues to be holding its form (we do not need mush). Take away from the warmth and pour the rhubarb (together with any syrup) into the ready tin. Rigorously prepare the rhubarb into neat rows, or in any sample you want.
  3. In a big mixing bowl, add the brown sugar, eggs, bitter cream, olive oil, floor ginger, grated ginger, sea salt and vanilla and whisk collectively till nicely mixed. Add the flour, baking powder and bicarbonate of soda and whisk till simply mixed.
  4. Pour the batter over the rhubarb, smoothing it evenly so that every one the rhubarb is roofed utterly. Place on the center shelf of the oven and bake for 30-35 minutes, till an inserted skewer comes out clear. Take away from the oven and funky for 10 minutes, then very rigorously invert the cake onto a plate or board. Mud with icing sugar, if desired, and serve. This cake is finest eaten on the day it’s baked, however it may be saved in an hermetic container within the fridge for as much as 3 days.

Serves 8


  • For gluten-free: use cup-for-cup gluten-free plain flour

That is an edited extract from Tenderheart by Hetty Lui McKinnon, printed by Plum, RRP $59.99. Images by Hetty Lui McKinnon and Shirley Cai. Purchase now

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