Cook: In Good Company by Sophie Hansen

Images and text from In Good Company by Sophie Hansen; photography by Sophie Hansen. Murdoch Books RRP $39.99

Sophie Hansen’s cookbook In Good Company brings you country hospitality, deliciously do-able recipes and simple ideas for bringing people together.

In Good Company is my love letter to the magic of shared tables. I think there is nothing better in life than bringing your favourite people together over simple, seasonal food that you made for them. And so, in this book is a collection of menus that I hope, will inspire more people to do just that, and often!

Aromatic slow-cooked lamb shoulder

Serves: 6
Prep time: 20 minutes
Cook time: 5 ¾ hours

Aside from it being delicious, the best thing about this lamb is that you can put it on in the morning and head out for a while with the smug knowledge that lunch will be waiting for you when you get home.

1.8–2 kg (4–4 lb 8 oz) lamb shoulder
8 garlic cloves, peeled
2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 Tbsp fennel seeds
1 tsp sea salt
¼ cup (60 ml) olive oil
2 lemons, thinly sliced
2 red onions, sliced
¼ cup (60 ml) pomegranate molasses
2 Tbsp honey
2 Tbsp wholegrain mustard
¼ cup (60 ml) red wine vinegar
⅓ cup (50 g) toasted pine nuts
⅓ cup (50 g) pomegranate seeds
1 small handful coriander (cilantro) leaves

Bring the lamb to room temperature and make a few incisions across the top of the meat.

Preheat the oven to 220°C (425°F).

Using a mortar and pestle, pound the garlic, spices and sea salt into a coarse paste. Add the olive oil, then rub the paste over the lamb, pushing it into the incisions as much as possible. Layer the lemon and red onion slices over the base of a roasting tin, then place the lamb on top. Pour ⅓ cup (80 ml) water into the tin and roast for 30 minutes. Reduce the oven temperature to 120°C (235°F), tightly cover the tin with foil and cook for about 4 ½ hours or until the lamb is very, very tender.

Towards the end of the cooking time, combine the pomegranate molasses, honey, mustard, vinegar and ¼ cup (60 ml) water in a small saucepan and bring to the boil.

Pour the pomegranate glaze over the lamb. Increase the heat back to 220°C (425°F) and cook, uncovered, for a final 40 minutes or until the lamb skin is beginning to crisp up.

Sprinkle the lamb with the pine nuts, pomegranate seeds and coriander leaves. Spoon the lemon and onion slices over the top to serve.

Chocolate, hazelnut and espresso cake

Serves 6-8 (with leftovers)
Prep time: 20 mins
Cook time: 45 mins

I have been making this cake for many years. It was a staple and popular dessert item when we used to run farm tours and lunches every month and here’s why: it’s really stable, in the sense that you can make it a day or two ahead, wrap it tightly and it will be even nicer. Plus, the flavour combination of chocolate, hazelnut and coffee is a proven winner, and it’s not at all hard to throw together. I’ve served this with poached pears on the side, with ice cream, with cream and just on its own. It’s always beautiful.

This recipe makes quite a large cake but it does last well for a few days and a little slice with coffee makes a lovely morning tea. Plus it freezes well.

5 eggs
¾ cup (165 g) firmly packed brown sugar
1 shot (30 ml/1 fl oz) espresso coffee
2 ¾ cups (410 g) chopped dark chocolate
1 cup (250 g) unsalted butter, chopped
100 g (3 ½ oz) hazelnut meal
1 ½ tsp baking powder
1 tsp vanilla extract
A pinch of salt
Thick (double) cream, to serve
Fresh raspberries, to serve

Preheat the oven to 150°C (300°F). Grease a 24 cm (9 ½ inch) spring-form tin. Line the tin with baking paper.

Using an electric mixer, beat the eggs and half the brown sugar for at least 5 minutes or until pale and fluffy and doubled in size.

Combine the remaining brown sugar, coffee, chocolate and butter in a heatproof bowl over a saucepan of simmering water. Cook, stirring often, until you have a smooth, shiny mixture.

Pour the chocolate mixture into the egg and sugar mixture and very gently fold together. Add the hazelnut meal, baking powder, vanilla and salt and gently fold together.

Transfer the batter to the cake tin and smooth the top. Bake for 40 minutes or until the cake feels just set in the middle. Leave to cool for 10 minutes before removing from the tin.

Serve the cake warm or at room temperature, with the cream and raspberries.