Accompaniments
Hasselback Vegemite Baked Potatoes
Serves 8-1012 small to medium potatoes, peeled20g vegemite200ml hot water500ml vegetable stock20g butterPepper and salt to tasteGrated cheddar cheeseWhisk together vegemite and hot water until dissolved. Add the stock and pour into a baking dish. Season to taste. Slice the potatoes thinly but not all the way to the base of the potato. Place into the baking dish and dot over the butter. Bake at 180°C until tender, basting occasionally, and most of the stock has absorbed. (about 1 hour) Sprinkle over a little grated cheese and return to the oven until melted. Serve hot.
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Pumpkin Damper
Makes 8-10 - Baked in Weck jar size 290ml (30538)2 cups mashed pumpkin2 eggs180ml milk750g SR flour2 tsps cinnamon powder120g butter80g walnuts, roughly chopped80g raisins, washedPumpkin seeds, to garnishBrush jars with butter and set aside on a baking tray. Sift flour and cinnamon and rub in the butter. Combine the mashed pumpkin, egg and milk together. Fold all ingredients together carefully and divide into 8-10 portions and shape into balls. Place into the prepared jars and brush with a little milk and sprinkle with pumpkin seeds. Bake 175°C for 15- 20mins.
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Nachos
Serves 8 as a appetiser1 can corn kernels, rinsed and drained or 2 fresh corn grilled on a BBQ¼ can black beans, rinsed and drained Freshly ground black pepper 200g corn tortilla chips 1 cup grated haloumi and cheddar combined 60g crumbled feta ½ red onion, sliced 4 tbspns chopped coriander 1 spring onion, sliced 100g sour cream 1 tablespoon chipotle chilli in adobe sauce 1½ avocadoes 1 lime juice 1 green chilli, chopped ½ punnet chocolate cherry tomatoes, diced Roughly mash the avocado, lime juice and chopped green chilli in a bowl. Season with salt and pepper and add a little chopped coriander.Combine the sour cream a squeeze of lime salt and the chipotle.Pickle the sliced red onion with a dash of oil, a good splash of vinegar and salt and pepper. Combine together and allow to sit and soften.In a large ovenproof dish or paella pan roughly arrange the corn chips. Sprinkle over the grated cheese and place in a hot oven for about 10 minutes to melt the cheese and toast the chips.Spoon over the avocado, sprinkle over the feta, corn, black beans then pickled onion, tomato, chipotle cream then the spring onion and coriander. Enjoy with a cold beer or margarita!
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Baked Sweet Potatoes
Ingredients 4 smaller sweet potatoes 20ml olive oil 40mls maple syrup ½ tsp of chili powder 1tsp smoked paprika 1 tablespoon pureed chipotle chilli in adobe sauce salt and pepper, to taste 1lime coriander, chopped to garnish 1 spring onion, sliced to garnish Method Combine the oil, chipotle, maple syrup, paprika and chilli in a small bowl. Season to taste. Cut the sweet potatoes in half lengthways and carefully make criss cross insertions. Lightly spread a little spice mix on each cut edge and place on a lined tray. Place in a hot oven and bake for 10-15mins. Spoon over a little more mix and bake until tender. Brush over any remaining sauce and arrange on a serving plate. Lightly squeeze with lime juice and sprinkle over chopped coriander and spring onion.
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Prawn Taco
serves 6 500g Australian green prawns peeled and de-veined 1 tsp smoked paprika ½ tsp chilli powder 1 tsp Cajun spice mix 1 tsp ground cumin 1 tsp ground coriander 20ml olive oil 1 onion sliced 1 red capsicum sliced 1 green capsicum sliced 1 yellow capsicum sliced 2 garlic cloves crushed 2 limes 200g sour cream or yoghurt salt 2 Tbsps chopped coriander plus extra to garnish 1 spring onion sliced plus extra to garnish 1 pkt small flour tortillas 1 avocado 1 small green chilli (optional) 1/8 red cabbage finely sliced Mix together the sour cream, lime zest and juice to taste, salt pepper and coriander. Set aside. Finely dice the avocado and chilli and season with salt and a squeeze of lime juice. Wrap the tortillas in foil and heat in the oven. Marinate the prawns with the spices, olive oil and season with salt. Allow to marinate for about ½ hour. Heat a frying pan or grill pan with a little olive oil and add the onion garlic and capsicums until tender. Remove from the pan. Heat the frypan and add the marinated prawns and cook for a few minutes until cooked through. Add the fried onion and season with a squeeze of lime. To assemble, take a warm tortilla, place a little red cabbage in the base, place a few prawns on top then add a dollop of sour cream (or sour cream with chipotle sauce) and a sprinkle of coriander and chopped avocado.
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Feta & Corn Fritters
Makes 30 Ingredients 2 eggs 180ml milk 1 can corn, drained and rinsed 150g feta, crumbled ½ cup chopped parsley ½ cup chopped coriander 1 clove garlic 1 green chilli, chopped 2 teaspoons curry powder ¼ teaspoon cayenne powder 340g plain flour 5g baking powder salt and pepper vegetable oil, to fry Method Combine the dry ingredients in a bowl. Whisk together the eggs and milk and stir into the dry ingredients. Season to taste. Heat a pot of oil and carefully spoon drop in small spoonful’s of mix. Fry until golden brown and drain on paper towel. Arrange on a serving plate and serve with lime yoghurt or tomato kasundi.
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Chicken Curry (bunny chow)
Serves about 40 as an appetiser (bunny chow)Or 4 as a main course4 chicken thighs, cut into small dice1 onion, diced2 garlic cloves, chopped1 chilli, chopped4cm piece ginger, grated1 star anise1 cinnamon stick1 tsp fennel seeds1 tsp garam masala1 tablespoon curry powder1/4 tsp cayenne chilli powder1 heaped tablespoon tomato paste1 can white beans, drained and rinsed500ml chicken stock80g natural sultanasSalt and pepper, to tasteFresh coriander, chopped Heat a little oil in a saucepan and add the garlic, onion ginger and chilli and fry for a few minutes. Add the cinnamon and star anise. Add the chicken and cook for a few minutes stirring occasionally.Add the curry powder, garam masala, tomato paste, fennel and chilli powder and season to taste. Stir well and add enough stock to just cover the chicken. Simmer for a few minutes and add the sultanas. Simmer for about 15 minutes until the chicken is tender then add the beans to heat through. Adjust seasoning if needed and stir through fresh coriander and serve with yellow rice as a main or hollow out small bread rolls and fill in the centre as an appetizer.
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Curry Meatballs
makes 14 skewers1 tablespoon curry powder500g pork and veal mince½ onion, grated2 garlic cloves, crushed3 sprigs fresh marjoram3 tablespoons parsley, chopped4 sprigs thyme, picked1 tsp garam masala½ tsp chilli powderSalt and pepper, to tasteCombine all ingredients in a bowl and combine well. Roll into walnut size balls and place gently on a skewer. Heat the oven or BBQ and cook for about 8 -10 minutes until cooked through. Serve with tomato kasundi.
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Fried Rice
4 cups cooked Jasmine rice3 spring onions, finely sliced3 eggs1 Tablespoon red curry paste¼ bunch garlic chives, choppedfish sauce, to taste1 garlic clove, chopped2 shallots, finely sliced3 stalks celery, finely choppedSalt150g bean sprouts½ bunch Thai basilvegetable oilIn a wok heat a little oil and add the eggs. Loosely scramble and add a splash of fish sauce. Spoon onto a plate and set aside. Heat a little oil in a wok and add the shallot, garlic and celery. Toss until tender and add the curry paste. Add the rice and toss well until warmed and add the bean sprouts and fish sauce. Add the herbs and egg and season to taste if needed. Spoon into a serving bowl and garnish with spring onion and Thai basil.
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Salt and Pepper Prawns
1 chilli, sliced4 Tablespoons cornflour1 teaspoon Schezuan pepper1 teaspoon Black pepper½ teaspoon Salt½ teaspoon 5 spice powder500g raw prawns1 spring onion, finely slicedvegetable oil to fryToast the salt and peppers in a small frypan until fragrant. Place into a mortar and crush. Add the cornflour and coat the prawns. Heat oil in a wok and fry until golden and crisp. Toss with chilli and spring onion and place in a serving bowl.
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Hummous
1 can chick peas (rinsed and drained)2 cloves garlic1 Lemon juice60g tahinisalt to tastewater, to adjust consistencyolive oil, to garnishtoasted cumin seeds, to garnish In a mortar add salt and garlic, crush to a paste and add the chickpeas. Crush and add the tahini and lemon juice and mix well, adjust with a little water if needed. Season to taste. Drizzle with olive oil and sprinkle over toasted cumin seeds.
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Dukka
Ingredients 1 cup lightly toasted peanuts ¼ cup lightly toasted sesame seeds 3 tablespoon lightly toasted coriander seeds 1/2 tspn chili powder 2 tablespoons ground sumac, 1 tablespoon toasted cumin seeds, ½ teaspoon fennel seed, tsp crushed black pepper ½ teaspoon sea salt Method Combine the spices and peanuts and crush in a mortar and pestle. Serve with bread and olive oil as part of a tasting board or start of a meal, or try our chicken salad recipe. Store in an airtight container.
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