Main Course: Five oscar-worthy recipes

Oscar worthy recipes inspired by the movies up for Best Picture at the Awards

THE WOLF OF WALL STREET

CRAYFISH THERMIDOR

Broker Jordan Belfort, played by Leonardo DiCaprio, makes Gordon Gekko (from 1987's 'Wall Street') look like a philanthropist.

Belfort swears, fornicates, lies, steals and cheats with insatiable greed. The man who believes that more is never enough would no doubt order crayfish for his last meal.

• 1 large crayfish, split and cooked
• 30ml (2 tbsp) butter
• 1 shallot or two spring onions, finely sliced
• 15ml (1 tbsp) cake flour
• 250ml (1 cup) milk
• 185ml ( cup) fish stock
• 30ml (2 tbsp) brandy
• 125ml ( cup) fresh cream
• 5ml (1 tsp) mustard powder
• 15ml (1 tbsp) fresh lemon juice
• Salt and pepper, to taste
• 30ml (2 tbsp) finely chopped fresh parsley
• 60ml ( cup) finely grated Parmesan cheese

Gently pull the crayfish meat from the shell and claws. Chop the flesh, return it to the shells and refrigerate until needed. In a pan, melt the butter and fry the shallot or spring onions until tender. Stir in the flour and cook for a minute. Add the milk and stock and stir until thickened. Add the brandy, cream, mustard and lemon juice. Season and stir in the parsley. Place stuffed crayfish on a baking tray, pour over the sauce, sprinkle with Parmesan and place under a preheated oven grill until golden and sizzling. Serves 2

DALLAS BUYERS CLUB

SPICY COWBOY BEANS WITH GUACAMOLE

Matthew McConaughey plays Ron Woodroof, the unlikely Aids activist whose scheme to obtain unlicensed drugs spurred the US government to speed up treatment trials. The hard-living Texan rodeo rider would have approved of this nourishing dish.

Guacamole:

• 2 large ripe avocados
• Juice of 1 lemon
• 2 garlic cloves, crushed
• 3 tomatoes, skinned, seeded and cubed
• 5ml (1 tsp) chilli powder
• 6-8 spring onions, finely chopped
• 1 celery stick, finely chopped
• 1 green or red pepper, seeded and finely chopped
• Handful fresh parsley, finely chopped
• Dash of olive oil
• Salt and pepper, to taste

Beans:

• 500g dried sugar beans
• 500g gammon or hock on the bone
• 1 large onion, chopped
• 90ml (6 tbsp) chilli powder
• 2-3 garlic cloves, finely chopped
• 15ml (1 tbsp) Worcester sauce
• 5ml (1 tsp) Tabasco pepper sauce
• 1 bay leaf
• Fresh coriander, to serve

For the guacamole, mash the avocados with lemon juice. Add the remaining ingredients and stir through. Adjust seasoning to taste and refrigerate until needed.

Rinse the beans, place in a large pot and cover with water. Bring to a rolling boil, then remove from the heat, cover with a lid and allow to stand for an hour. Drain. Add enough fresh water to cover the beans with about 4cm extra, then add the remaining ingredients and bring to the boil. Reduce heat to medium and simmer for about 4 hours, stirring frequently, until beans are tender and liquid has reduced. Remove the gammon bone and bay leaf. Serve the beans topped with guacamole and coriander. Serves 6

PHILOMENA

IRISH PORTER FRUIT CAKE

An unashamedly sentimental Oscar contender starring Judi Dench (who has admitted she is losing her eyesight and may not make many more films). She plays an Irish Catholic woman in search of the son she gave up for adoption. A slice of Guinness-laden cake will mop up the tears.

• 250g butter
• 500g cake fruit mix
• Finely grated zest of 1 orange
• 330ml Guinness or other stout
• 200g (1 cup) brown sugar
• 300g (2 cups) cake flour
• 5ml (1 tsp) ground nutmeg
• 5ml (1 tsp) mixed spice
• 5ml (1 tsp) baking powder
• Pinch of salt
• 2 extra-large eggs, lightly beaten

Line a deep 20cm cake pan with bake paper. Preheat oven to 160ºC. Combine butter, fruit, zest and stout in a pot and bring to the boil.

Remove from heat and cool till lukewarm. Sift the flour, nutmeg, mixed spice, baking powder and salt into a bowl. Add the boozy fruit and eggs and mix till combined.

Spoon into cake pan and bake for 1-2 hours. If it browns too quickly, cover with bake paper or foil. Turn out onto a rack and cool completely. Best served a day or two after baking.

CAPTAIN PHILLIPS

SOMALI CHICKEN PILAF

The true story of a ship's captain taken hostage by Somali pirates, with stirring performances by Tom Hanks and Barkhad Abdi. Captain Phillips may not have wanted to eat Somali food after his ordeal, but this delicious dish might prove that not everything about Somalia is bad.

• 300g basmati rice, well rinsed and drained
• Salt and pepper
• 1 chicken, portioned
• 45ml (3 tbsp) oil
• 1 onion, diced
• 2 garlic cloves, chopped
• 5 green cardamom pods, lightly crushed
• 4 cloves
• 1 cinnamon stick
• 3cm fresh root ginger, peeled and grated
• 2 medium tomatoes, chopped
• 30ml (2 tbsp) tomato purée
• 1 green chilli, finely chopped
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground coriander
• Handful fresh coriander, chopped
• 750ml (3 cups) chicken stock

Place rice in a pot, cover with water and set aside to soak. Season the chicken pieces all over. Heat the oil in a large, heavy-based pan and fry the chicken on medium heat until brown and crisp. Add onion and garlic and fry gently until onion softened.

Stir in cardamom pods, cloves, cinnamon and ginger. Fry for 1 minute, then add chopped tomatoes, tomato purée, chilli, cumin, ground coriander and fresh coriander. Cook until the tomato is soft.

Drain the rice and add to the pan with the stock. Stir gently, then bring to the boil. Reduce heat, cover pan with a lid and simmer gently for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Serve immediately. Serves 6

Woody Grant (Bruce Dern) goes on a black-and-white road trip which takes him through his home town in Nebraska. His dysfunctional (ie, normal) family may be descended from Russian settlers who arrived there centuries ago with runza sandwiches in their bags.

NEBRASKA

RUNZAS

(BEEF AND CABBAGE BUNS WITH CHEESE)

Buns:

• 185ml ( cup) warm water
• 125ml ( cup) condensed milk
• 60ml ( cup) oil
• 1 extra-large egg
• 420g (3½ cups) cake flour
• 10g (1 sachet) instant yeast
• 5ml (1 tsp) salt

Filling:

• 60ml ( cup) melted butter
• 750g lean beef mince
• 1 onion, finely chopped
• 3 cups shredded cabbage
• Salt and pepper, to taste
• 8 slices cheddar cheese

For the buns, mix water, condensed milk, oil and egg in a mixing bowl. In the bowl of an electric mixer, combine flour, yeast and salt. Using the dough hook attachment, gradually add liquid ingredients while mixing on low speed.

Once the dough comes together, increase speed to medium and mix until dough is shiny and smooth, about 5 minutes. Turn out onto a floured surface and shape into a ball.

 Place in a buttered bowl, cover with plastic wrap and leave to rest in a warm place until doubled in size, about 1 hour. For the filling, heat 30ml (2 tbsp) of butter in a large pan and fry the mince until brown. Using a slotted spoon, transfer to a paper-towel-lined plate.

Pour excess fat out of the pan, then fry the onion until softened.

Add cabbage and toss over high heat until just beginning to wilt. Return mince to pan and season. Grease or spray 2 baking sheets.

Divide the dough into 8 equal pieces. Working on a lightly floured surface, roll each piece into a disc about 16cm in diameter.

Place 1 disc in a deep cereal bowl and top with a slice of cheese. Spoon about half a cup of the mince filling over the cheese and bring the edges of the pastry together, pinching to seal. Repeat for the remaining pastry discs and filling.

 Place buns seam side down on the baking sheets, cover with plastic wrap and set aside until risen and puffed up, about 20 minutes. Preheat the oven to 180ºC and bake the buns for about 20 minutes or until golden brown, rotating the baking sheets halfway through the baking time.

 Brush hot buns with remaining butter and serve. Makes 8