Accompaniments
Noac Cham (dipping sauce)
Ingredients 2 garlic cloves, crushed 2 chillies, chopped 3 large tbsp fish sauce 3 large tbsp sugar 3 large tbsp water ½ large tbsp lemon juice MethodIn a mortar pound together the garlic and chilli. Add the remaining ingredients and set aside. This can be made and stored in the fridge in an airtight container for a couple of weeks.
Learn more
Homemade Tomato Ketchup
Ingredients 3kg ripe tomatoes, chopped 4 medium brown onions, chopped 2 tsp whole black peppercorns 1 red pepper, chopped 2 tsp whole allspice 1 tbsp coriander seeds 1 cinnamon stick, broken 200ml red wine vinegar 2 tsp whole cloves 1 red chilli, chopped 4 bay leaves 100g sugar Salt to taste Method In a large saucepan combine the tomatoes, onions, red pepper & chilli. Simmer for about ½ hour. Pass through a sieve & return to the saucepan. Combine all the spices in a spice bag or ball, (or muslin cloth tied with string) & add to the mix along with the sugar, vinegar & salt. Simmer, stirring occasionally until the mixture thickens (this will depend upon on how juicy the tomatoes are), adjust seasoning. (You may need to puree with a stick blender to achieve a smoother consistency) Pour into sterilised jars & seal tightly. Lay a tea towel on the bottom of a pot large enough to fit the jars, arrange the jars, ensuring that they do not touch the sides or each other. Add boiling water to completely cover & cook for 15-20 mins. Remove the jars & allow to cool to room temperature. Store in a cool dark place & store for up to a year. Makes about 2 litres. Serve with a steak, or your favourite burger & homemade fries…
Learn more
Cucumber Yoghurt
Ingredients 2 cups plain yogurt 1 tbsp dried mint 3 tbsp chopped parsley 1 clove garlic 1 tsp dried rose petals (optional) Fresh mint Chopped parsley Drizzle olive oil Salt and pepper to taste Pomegranate seeds 1 tsp sumac 1 large cucumber, seeds removed, finely chopped or grated MethodIn a mixing bowl, combine the cucumber, yoghurt, garlic, pepper and salt. Place the yogurt mixture in a serving bowl, garnish with dried or fresh mint and dried rose petals, sprinkle with sumac pomegranate seeds and a drizzle of oil.
Learn more
Champagne Jelly for Oysters
Ingredients 200ml sparkling wine 20g sugar 3 leaves gelatine (6g) soaked in cold water 100ml water MethodCombine the wine, water and sugar together in a pan and bring to the boil, squeeze out the gelatine and dissolve. Pour into a baking tray and allow to set in the fridge for several hours or overnight. Cut into small cubes and serve on oysters with snow pea sprouts and a wedge of lemon, lemon zest and a few sprigs of chervil.
Learn more
Tomato and Cranberry Sauce
makes about 1½ litresIngredients 2 cans chopped tomato 2 long red chillies chopped 200g cranberries (frozen or dried if you prefer sweetened) 150g Brown sugar 50ml olive oil 1 tbsp brown mustard seeds 1 onion chopped 50g ginger chopped 3 garlic cloves chopped 2 green apples peeled and chopped 150ml malt or cider vinegar 1 tsp salt (to taste) MethodCombine garlic, chillies, ginger and onion in a food processor and blend. Heat the oil in a saucepan and fry off the mustard seeds until they pop. Add the onion mix and stir. Add the salt, tomatoes,vinegar,sugar and apple and cook until the apples are tender. Puree with a stab blender or food processor then add the cranberries. Cook for about ½ hour until the mixture has thickened. Pour into sterilised jars and seal. Serve with turkey pasties, or with roast turkey, sliced meats or combine in a sandwich with your favourite filling.
Learn more
Coriander Avocado Dressing
Ingredients ½ avocado 1 bunch coriander Juice of 3 limes 60-80ml Olive oil Salt and cumin to taste Honey or agave nectar to taste MethodBlend all ingredients together in a blender and season to taste.
Learn more
Mango & Black Bean Salsa
Ingredients 1 mango peeled and sliced ½ red onion, sliced 1 tin black beans, washed and drained 1 small cucumber, finely sliced 1 small red chilli, finely sliced ¼ bunch coriander, roughly chopped Lime juice to taste MethodToss all ingredients in a bowl and season with fresh lime juice, salt and pepper.
Learn more
Pineapple Salsa
Ingredients â…“ pineapple sliced and grilled, chopped 1 red chilli sliced 2 small zucchini sliced and grilled Lime juice to taste ¼ bunch coriander roughly chopped Salt and pepper to taste 1 spring onion, finely sliced Olive oil ½ red capsicum, finely chopped ½ tin corn kernals MethodToss all ingredients in a bowl and season with salt and pepper, a dash of olive oil and lime juice.
Learn more
Hot Cross Buns
(Makes 24)IngredientsFor the Bun 350ml milk, lightly warmed 30g fresh yeast or 14g dried yeast 650g bakers flour (strong flour) 20g mixed spice 270g currants 80g salted butter 80g raisins 100g sultanas 70g sugar 2 eggs 5g salt For the Crosses 230g flour 2g baking powder 40g butter 200-250ml water For the Glaze 125ml water 125g sugar 2g powdered gelatine MethodFor the GlazeBoil together to a syrup consistency. Set aside.For the CrossesCombine together to form a thick paste, & pipe onto buns just before baking. For the BunDissolve the yeast in warm milk. Sift together the dry ingredients & add the milk, egg & butter & mix together. Add the dried fruit, & knead to form a ball. Cover & allow to double in size. Roll into approx. 75g balls & place on a baking tray. Allow to almost double in size, & pipe crosses on them. Bake 220ºC for 10 mins then reduce the oven to 190ºC & bake 10-12mins. Brush with glaze while hot & enjoy hot or cold with butter & a cup of tea.
Learn more
Zucchini and Cucumber Yoghurt
Ingredients 1 small zucchini 1 small cucumber 1 tsp salt 1 lime zest and juice Chopped mint 250g yoghurt MethodGrate the cucumber and zucchini, season with salt and set aside for 10 minutes. Squeeze out the zucchini mix, and then combine all ingredients together. Serve as a dip with pita bread, or serve alongside garfish involtini, or roast lamb.
Learn more
Hummus and Minced Lamb
Ingredients For the Hommous 300g chickpeas - cooked, or 1 can 60g Tahini 40-50ml lemon juice 1 clove garlic Salt and pepper For the Lamb Garnish 300g minced lamb 20g olive oil 1 red chilli chopped 2 garlic cloves crushed 20g coriander root chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp sumac powder 1g kashmiri chilli powder 50g toasted pinenuts 50g soaked currents Salt and pepper Pomegranate seeds to garnish Mint and coriander leaves to garnish Pomegranate molasses to drizzle MethodFor the HummusBlend all ingredients together in a blender and set aside.For the Lamb GarnishIn a medium pan heat the oil and add the lamb mince and stir until cooked. Remove from the pan. Heat a little more oil and add garlic, coriander root and chilli, add the lamb back and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste. On a serving platter, spread the hummus, then spoon over the lamb, add pinenuts, pomegranate seeds, currants, chopped coriander and mint, drizzle with olive oil and pomegranate molasses and serve with toasted pita bread or toasted turkish bread.
Learn more
Cucumber Relish
Ingredients 1 cucumber 1 shallot 1 long red chilli 2 tbsp ginger julienne 120ml white vinegar 90g sugar 120ml water Pinch of salt MethodBring the vinegar, sugar, water and salt to the boil to dissolve the sugar. Set aside to cool. Once cool add 1 small cucumber cut into quarters and finely sliced, 1 shallot finely sliced, 1 long red chilli finely sliced, and 2 tablespoons ginger julienne.
Learn more