Four fun recipes from TikTok star Morgan Hipworth’s new cookbook

Click here to view original web page at www.goodfood.com.au

Quick and easy: Corn and pea fritters with avocado salsa. Morgan Hipworth started dabbling in the kitchen at age seven before launching his home bakery a few years later, and going on to open Melbourne bakehouse Bistro Morgan at the age of 15, where he became known for his […]

Click here to view original web page at www.goodfood.com.au

Morgan Hipworth started dabbling in the kitchen at age seven before launching his home bakery a few years later, and going on to open Melbourne bakehouse Bistro Morgan at the age of 15, where he became known for his doughnuts and other sweet treats.

Now the energetic baker is a rising internet star, having amassed more than 800,000 fans on TikTok and many more on Instagram and Facebook.

His new cookbook, Made by Morgan, includes 60 of Hipworth's most delicious and popular recipes, from breakfasts to mains, sweet treats and snacks. Here are four to try at home.

Corn and pea fritters with avocado salsa

These fritters are quick, easy and – most importantly – delicious. You can enjoy them at any time of the day.

INGREDIENTS

For the avocado salsa

• 2 roma tomatoes, finely chopped
• ½ red onion, peeled and finely chopped
• 1 avocado, seeded and finely chopped
• 1 tablespoon olive oil
• ½ bunch coriander, leaves picked and finely chopped
• juice of 1 lime
• sea salt and freshly ground black pepper, to taste

For the fritters

• 2½ cups (300g) frozen mixed peas and corn, cooked as per packet instructions
• 1 cup (150g) self-raising flour
• 1 free-range egg
• ½ cup (125ml) full-cream milk
• ½ onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• sea salt and freshly ground black pepper, to taste
• ¼ cup (60ml) vegetable oil
• lime wedges, to serve

METHOD

To make the avocado salsa

1. Combine all the salsa ingredients in a bowl and stir to combine, then set aside while you make the fritters.

To make the fritters

1. In a large bowl, combine the peas, corn, flour, egg, milk, onion, garlic and seasoning, and mix with a wooden spoon to combine.
2. Add the vegetable oil to a fry pan over medium heat, then carefully spoon 2 tablespoons of the mixture per fritter into the pan, taking care not to overcrowd the pan, and cook in batches for 2-3 minutes, then carefully flip the fritters and cook for a further 2-3 minutes or until crispy and golden brown. Remove from the pan and top with the avocado salsa, and serve with lime wedges.

Tip These fritters are a great breakfast, but they also make an awesome lunch or even served as an entree. They're super versatile! If you want to "pimp" these, try adding a poached egg on top.

Serves 6

Nasi goreng

Whenever I travelled through Asia as a kid, especially Indonesia and Malaysia, nasi goreng was a staple, and often I would get frustrated upon returning home when I couldn't find a fried rice that compared. So, what did I do? I got busy in the kitchen to create my own version.

INGREDIENTS

• 2½ tablespoons peanut oil (or vegetable oil)
• 1 chicken breast, cut into bite-sized pieces
• 1 shallot, finely chopped
• 20 grams dried shiitake mushroom, soaked in boiling water and finely chopped
• ½ carrot, peeled and finely chopped
• 2 makrut lime leaves, thinly sliced
• 1 bird's-eye chilli, finely chopped
• ½ teaspoon terasi (Indonesian shrimp paste, optional)
• 1 x 250-gram packet of microwave jasmine rice, cooked according to instructions
• ⅓ cup (50g) frozen peas
• 2 tablespoons kecap manis
• 1 free-range egg
• crispy shallots, to serve
• coriander leaves, to serve

METHOD

1. Heat a wok over high heat, then add 1 tablespoon peanut oil and the chicken breast. Cook for 2-3 minutes or until the meat just starts to turn brown. Remove from the wok and set aside.
2. Add another 1 tablespoon peanut oil, then the shallot, mushroom, carrot, lime leaves, chilli and terasi (if using). Cook for 2-3 minutes or until it starts to smell amazing. Return the chicken to the wok along with the rice, and stir to combine. Add the peas and kecap manis, and stir-fry until everything is combined.
3. Add the remaining peanut oil to coat a separate pan, then fry the egg sunny-side up – the white should be firm and the yolk still a little runny.
4. Serve up the rice, and top with the egg. Garnish with crispy shallots and coriander leaves.

​Serves 2

Homemade Tim Tams

Whose favourite biscuit isn't a Tim Tam? Here is my take on this classic.

INGREDIENTS

For the biscuits

• 230 grams unsalted butter, room temperature
• ¾ cup (150g) brown sugar
• ½ cup (110g) caster sugar
• 2 free-range eggs, room temperature
• 3¼ cups (485g) plain flour
• 2 tablespoons cornflour
• 2 teaspoons bi-carb soda
• ¼ cup (25g) cocoa powder

For the chocolate buttercream

• 90 grams unsalted butter, room temperature
• 2 cups (250g) icing sugar, sifted
• ⅓ cup (30g) cocoa powder, sifted
• 1 tablespoon malted milk powder
• ⅓ cup (80ml) full-cream milk

For the chocolate topping

• 200 grams chocolate (50-60 per cent cocoa solids)
• 1 tablespoon coconut oil

INGREDIENTS

To make the biscuits

1. In a bowl of a stand mixer fitted with a paddle attachment, mix the butter, brown sugar and caster sugar for 3 minutes, then add the eggs and mix for a further 5 minutes until the mixture looks smooth, pale and fluffy. Add the plain flour, cornflour, bi-carb soda and cocoa powder, and mix until just combined.
2. Press the dough out into a disc (this will make it easier to roll out later), wrap in a tea towel and refrigerate for at least 1 hour or ideally overnight.
3. Preheat the oven to 180C fan-forced (200C conventional). Line a baking tray with baking paper.
4. Roll out the dough between 2 sheets of baking paper into a 5-millimetre-thick sheet. Remove the sheets, and cut the dough into 4 x 8-centimetre rectangles, and place on your baking tray. Bake for 10-12 minutes, then transfer to a wire rack and allow the biscuits to cool completely.

To make the chocolate buttercream

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter for 2 minutes or until smooth. Add the icing sugar, cocoa powder and malted milk powder, and mix on medium speed for 3 minutes or until smooth and fluffy. With the mixer running on low speed, slowly pour in the milk and continue mixing for 2 minutes or until the mixture is well combined, scraping down the sides as needed. Transfer the mixture to a piping bag fitted with a 1-centimetre nozzle.

To make the chocolate topping

1. In a bowl over a double boiler, combine the chocolate and coconut oil and stir continuously until you have a smooth mixture. (Alternatively, you can melt the mixture in the microwave, stirring in 30-second intervals, until it is smooth.)

To assemble

1. Pipe the buttercream filling onto a biscuit and place another biscuit on top to create a "sandwich". Over a wire rack, spoon over the chocolate topping over the top and sides and allow to set.

Makes 12

Chocolate chip cookies

My signature choc-chip cookies can become your signature too!

INGREDIENTS

• 230 grams unsalted butter, softened, cut into cubes
• ¾ cup (165g) firmly packed brown sugar
• ½ cup (110g) caster sugar
• 2 free-range eggs
• 2½ cups (375g) plain flour
• 1 tablespoon cornflour
• 1 teaspoon bi-carb soda
• ½ teaspoon fine sea salt
• 350 grams good-quality dark chocolate chips (50-60 per cent cocoa solids)
• 1 tablespoon sea salt flakes, to top the cookies (optional)

INGREDIENTS

1. Preheat the oven to 200C fan-forced (220C conventional). Line a baking tray with baking paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, brown sugar and caster sugar, and mix for 2 minutes or until the mixture is light and fluffy.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the eggs, and mix on high speed until the mixture is light and fluffy (and no longer looks separated). Add the plain flour, cornflour and bi-carb soda, and mix on the lowest speed until all the flour is just incorporated. Add the chocolate chips, and mix on the lowest speed until the chocolate chips are evenly incorporated into the dough.
4. Use your hands to mix the dough – it should now be quite sticky – to make sure the chocolate chips are evenly distributed. Divide the dough evenly into 10 balls. Make sure to keep it loose, because the cookies should be light and airy. Place the cookies on the lined baking tray (don't press them down), leaving at least 5 centimetres between each cookie for them to spread. Top each cookie with a sprinkle of sea salt (optional) and bake for 15-18 minutes or until golden brown.
5. Remove from the oven, allow to cool on the tray for 10 minutes and then transfer to a wire rack to finish cooling. These cookies are best enjoyed the day you bake them, but you can keep any leftovers in an airtight container for up to 2 days.

Makes 10

This is an edited extract from Made by Morgan by Morgan Hipworth, published by Penguin, RRP $24.99. Buy now