Hetty McKinnon
Hetty McKinnon
Hetty McKinnon is a cook and food writer with a passion for vegetables.
Hetty McKinnon's vegan mushroom rendang
Rendang is a distinct dry curry with Indonesian and Malaysian roots. Traditionally it is made with beef that has been cooked low and slow in a melange of coconut, lemongrass and alliums. Powered by umami-packed mushrooms, this dish is faithful to traditional recipes and lacks nothing in the flavour department. Here, a robust paste is cooked down until it caramelises and clings to the mushrooms. The resulting curry-like stew is spicy, sweet, tangy and packs a punch.
- 30 mins - 1 hr
- Hetty McKinnon
Hetty McKinnon's spinach and walnut pesto pasta
This pasta dish is fresh and surprisingly herbaceous, even though it contains no herbs at all. Frozen spinach is the magic ingredient, providing earthy flavour while delivering a healthy dose of green power. Frozen spinach also turns out to be a fantastic and economical way to make pesto all year round. A small handful of walnuts adds richness and body to the irresistible pasta sauce while lemon zest and juice injects life and brightness into this crowd-pleasing dish.
- < 30 mins
- Hetty McKinnon
Charred cauliflower salad with lemony whipped feta and pine nuts
This is a versatile, exciting dish to add to your Sunday dinner repertoire. Creamy, lively, fluffy whipped feta is full of salty charm, and is topped with irresistible smoky cauliflower and earthy pine nuts in a dish that will please the crowd. I love the sweetness of cauliflower, but you could also serve this with sauteed garlicky mushrooms, grilled eggplant or roasted broccoli. All you need is some crusty sourdough or flatbread to mop up all the punchy flavours.
- < 30 mins
- Hetty McKinnon
How to make garlicky chilli oil
Two spicy condiments from Hetty Lui McKinnon's new cookbook Tenderheart.
- Hetty McKinnon
The vegie Q and A: Hetty Lui McKinnon answers your vegetable cooking questions
Don't know whether to salt eggplant or how to boost the flavour of your vegetable dishes? The cookbook author comes to the rescue as she launches Tenderheart.
- Hetty McKinnon
Four veg-forward recipes from Hetty McKinnon's new cookbook Tenderheart
The vegetarian cookbook author shares four recipes from her new book, Tenderheart, which celebrates her 22 favourite vegetables.
- Hetty McKinnon
Spring onion oil noodles (cong you ban mian)
Originating in Shanghai, this noodle dish is small in ingredients but colossal in flavour. Slow-frying the spring onions in oil allows the liquid to evaporate, encourages gradual browning and infuses the oil with a rich oniony flavour. Most of the work in this dish is slicing the spring onions finely – this allows them to cook evenly. After bubbling gently in the oil for 25 minutes or so, they become caramelised and crispy.
- 30 mins - 1 hr
- Hetty McKinnon
Vegan laksa noodle soup
This Malaysian spicy coconut noodle soup is not only one of the most loved noodle soups in Australia, it is one of the most comforting noodle dishes of them all. This vegan version features a homemade paste which is as easy as throwing all the aromatics into a blender or food processor and whizzing them up. Make it spicier by increasing the amount of dried chilli flakes or sambal oelek.
- 30 mins - 1 hr
- Hetty McKinnon
Shoyu ramen with spinach and eggs
This dish is served in a soy-sauce based broth and it is one of the most popular forms of ramen in Tokyo. Vary your toppings according to what you have on hand, and add a spoon of chilli oil or doubanjiang (spicy bean paste) for a spicy shoyu broth.
- 30 mins - 1 hr
- Hetty McKinnon
Vegan pho with charred broccoli and tofu
This 30-minute pho brims with flavour but comes together in only a fraction of the time it takes to prepare a meat-based pho. Thirty minutes is the minimum cooking time but you could definitely cook for longer (1-1.5 hours on low heat) if you want to extract even more flavour from the aromatics.
- 30 mins - 1 hr
- Hetty McKinnon
Original URL: https://www.theage.com.au/goodfood/by/hetty-mckinnon-h29n0q