Appetisers
Classic French Style Potato Salad
Ingredients 1.5lbs (680g) small potatoes (gold, red-skinned or a mix)1 tbsp salt2 tbsp Extra Virgin Oil Oil1 tbsp red wine vinegar1 tbsp Dijon Mustard1 tbsp Grainy Mustard1 tsp salt¼ tsp freshly ground black pepper4 tbsp fresh dill, chopped1 shallot, peeled and diced5-6 cornichons diced1 tbsp cornichon juice Method Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch. Step 2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine. Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste. Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill
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Chilli Honey Brie Focaccia
Ingredients 5 x 50g Brie 500 g “00” flour or bread flour 2 cups warm water 2 teaspoon instant yeast 2 teaspoon salt 4 tablespoon extra-virgin olive oil Flaky sea salt 150g Red Pesto (as much as you like) Chilli Honey Bunch Fresh Rosemary Salt Pepper Method Day 1 1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. Day 2 1. Pour 2 tablespoons of oil into prepared baking dish. Using your hands deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 3. Place dough into the prepared baking dish. Roll the dough ball in the oil to coat it all over, forming a rough ball. Cover with a damp tea towel or plastic wrap and let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen. 4. After 2.5 hours, preheat oven to 220°C. Take the mini bries and score a grid of lines on the top of each brie with a knife, be sure not to cut too deeply into the cheese. Set aside. 5. Once it has been 3-4 hours since letting the dough rest, take out your rising & bubbling dough and remove cover. Carefully stretch out the dough to the shape of the baking dish, and spoon red pesto generously across the surface in dollops. 6. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish. 7. Take the mini bries and press them into the dough, evenly across the baking dish. Lightly drizzle rest of the olive oil on the top, and press in rosemary throughout. Finish the loaf with a generous drizzle of chilli honey across the top. 8. Bake in the oven for 20-25 minutes until nicely golden brown. 9. Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 5 minutes on a cooling rack before slicing & enjoying!
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Vegetarian Dumplings
Ingredients 3 x tablespoons of vegetable oil 1 x tablespoon of freshly grated ginger 1 x bunch thinly sliced scallion 4 x cloves minced garlic 220g finely chopped mushrooms 2 large carrots finely chopped 85g roughly chopped alfalfa sprouts 2 tablespoons finely chopped cilantro 1 teaspoon pepper 2 teaspoon olive oil 3 tablespoon of sherry 1 teaspoon sugar 2 tablespoons soy sauce 1 package of wonton wrappers Ingredients 1. Heat vegetable oil in a pan over medium-high heat 2. Add scallions, ginger, and garlic to pan and cook until onion begins to become translucent 3. Add mushrooms and cook until the liquid in the mushrooms has released 4. Add carrots and cook until tender 5. Transfer the mixture into a mixing bowl. Add your sproute, cilantro, pepper, olive oil, sherry, sugar, and soy sauce. Mix all ingredients together. 6. Layout wonton wrappers and carefully fill each one with 2 teaspoons of filling. Fold the dumpling over to encase the mixture and secure by pleating the edge. Water or egg wash can assist with creating the dumpling, if you are struggling to make it stick. 7. Steam the dumplings for 6 minutes, or until the wonton wrapper is cooked.
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Burrata with Lemon
Ingredients 2 x 150g burrata cheese. 3 tbsp olive oil (divided). 1 tbsp fresh basil leaves, sliced. Zest and juice of 1 lemon. 1 baguette, sliced. 1 clove garlic, halved. Instructions Preheat the oven to 200 degrees Celsius. Brush one side of the baguette slices with 1 tbsp of olive oil, then arrange them on a baking sheet. Toast in the oven for 8-10 minutes or until they are slightly golden around the edges. While the baguette slices are toasting, combine 2 tbsp olive oil, basil, lemon zest, and juice in a small bowl. Once toasted and slightly cooled, rub the peeled garlic clove on the top of the toasted bread. Place the burrata cheese in a medium serving bowl and slice it open with a knife. Pour the lemon-basil olive oil mixture over the burrata. Serve with the garlic toasts.
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Chorizo Broccolini
Ingredients 1-2 tablespoons flaked almonds 80g cooking chorizo sliced 2 garlic cloves, finely sliced 200g Broccolini 2 tbsp olive oil Method 1. Begin by toasting the almonds in a dry pan over medium heat for around 2 minutes. Be attentive to avoid burning. Set aside. 2. Steam the broccolini for 2 minutes, then drain and set aside. 3. In a frying pan, sauté chorizo and garlic in olive oil until golden and fragrant oils emerge. 4. Combine the broccolini with the flavorful chorizo and garlic mixture. Season with black pepper to taste, garnish with almonds, and serve.
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Spanakopita
Ingredients 375 g filo pastry 2 bunches English spinach, finely chopped 1 tsp salt 1 bunch spring onions, finely chopped 1 bunch parsley, finely chopped ½ bunch mint, finely chopped Cracked pepper 400 feta, crumbled into chunks 2 tbsp rice, uncooked ¾ cup olive oil Method Preheat your oven to 200°C. Line a 30cm baking tray with baking paper. Place chopped spinach in a mixing bowl and season with salt. Give it a mix and allow it to sit for 10 minutes. Using your hands, take a handful of spinach at a time and squeeze any excess liquid out of the spinach. Place drained spinach into another large bowl. Add spring onions, parsley, mint, pepper, feta, and rice to the large bowl. Mix all ingredients until well combined. Place one sheet of pastry onto a clean kitchen surface. Arrange the pastry to have the long side facing you. Brush the pastry sheet with olive oil. Place another sheet on top of the pastry and brush with olive oild also. Take 4 tablespoons of the filling and spread the filling along the length of the pastry. Make sure the filling is spread approx one inch from the bottom of the pastry, and 1cm from each of the pastry sides. Roll the filling and pastry tightly to form a log. Taking this log shape, begin to coil the pastry. Transfer it to the centre of the baking tray. Continue to prepare pastry, add filling, and roll into logs. Wrap the logs around the first centre log coil on the baking tray, until a large spiral shape forms. Brush the spiral with olive oil. Bake for 45 minutes or until the pastry is golden.
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Mushroom Galette
Ingredients 150g multi-purpose flour 1/2 teaspoon salt 125g stick cold unsalted butter 60g sour cream 2 teaspoons fresh lemon juice 60mL iced water 1 tablespoon olive oil 450g Baby Bella Mushrooms thinly sliced 220g Shiitake Mushrooms thinly sliced 1 large yellow onion julienned 2 cloves of garlic minced 5 sprigs fresh thyme 1 sprig fresh rosemary 1/2 cup dry sherry Ground black pepper 40g Blue Cheese 1 egg 1 teaspoon of milk Method 1. Prepare the dough by whisking together multi-purpose flour and salt into a mixing bowl. Dice up 115g of butter and add to flour mix, lightly coating the butter cubes and ensuring they don't stick together. Use a pastry cutter to cut the butter into the pastry, creating butter into a bowl of pea shaped balls. 2. In a separate bowl, whisk together sour cream, lemon juice, and ice water. Create a well in the flour mix and pour in sour cream mixture into the well. Use a spatula to stir the wet and dry mixtures together until the dough begins to form. 3. Flour your countertop and transfer the dough mixture onto the counter. Knead the dough gently until it comes together. Flatten the dough into a thick disk, cover with glad wrap, and refrigerate for 2 hours. 4. On high heat, add olive oil and mushrooms to a pan. Sautee the mushrooms until they begin to caramelise. Season with salt and pepper. 5. Add butter to pan, followed by yellow onion, thyme, and rosemary. Cook and stir frequently until softened. Add the garlic and cook until fragrant. 6. Deglaze the pan with dry sherry, making sure to scrape any brown bits off sides of the pan for extra flavour. Cook until mixture and pan is almost dry. Season with salt and pepper. 7. Transfer mushroom mixture onto a sheet pan, spreading it evenly. Allow the mixture to cool and come to room temperature. 8. Whisk eggs and milk in a small bowl and set aside. 9. Preheat the oven to 205 degrees. Line a sheet pan with baking paper and set aside. 10. Remove the dough from the fridge and dust with flour. On a floured surface, roll out dough until 12 inches round. Transfer to the lined sheet pan. 11. Transfer mushroom mixture into a bowl and crumble blue cheese on top. Stir together until evenly combined. 12. Spoon the mushroom mixture into the center of the dough in a thick even layer. Ensure to leave a 2 inch border for the crust. Fold and pleat the bordered edges over the mushroom mixture, leaving the center exposed. 13. Lightly brush the edges of the dough with egg wash and bake in the oven for 40-50 minutes. Ensure to rotate the galette halfway and bake until pastry is golden brown. Allow galette to cool slightly for 5 minutes before serving, and garnish with fresh thyme. Enjoy cold, warm, or hot!
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Whipped Brie with Roasted Olives
Ingredients 200g Brie 1 tbsp of butter 1.5 cups mixed olives 4 tbsp olive oil 1/4 tsp sea salt Chilli Flakes 1/2 tsp thyme 4 garlic cloves 2 tbsp fresh lemon juice 2 tbsp water zest from 1 lemon Method 1. Preheat your oven to 230 degrees celsius. 2. Lay out olives and garlic on a baking dish with 2 tbsp of olive oil, salt, chilli flakes, thyme, lemon juice and whole garlic cloves. Bake for 15 minutes. 3. Roughly chop your brie and place it in a food processor. Add lemon zest, remaining oil, water, the roasted garlic, and some more chilli flakes (optional) to the food processor. Blend ingredients until you get a smooth consistent dip. 4. Pour dip into a serving bowl & serve with roasted olives on top. Use crackers or bread to dip into this delicious dip.
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Pumpkin & Burrata Crostini
Ingredients 2 cups diced raw pumpkin 2 tablespoons extra-virgin olive oil, divided 2 teaspoons chopped fresh sage salt and ground black pepper to taste 1 French baguette 1 clove garlic 1 Burrata cheese Few sprigs of fresh thyme Instructions Preheat the oven to 200 degrees celsius and line a baking sheet with parchment paper. Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper. Bake in the preheated oven until tender, about 20 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil. Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side. Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Lightly smash pumpkins on each baguette slice & Pull apart the burrata and place ontop and garnish with fresh thyme leaves.
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Goat's Cheese Stuffed Dates
Ingredients 15 x large dates 1/2 cup of goat's cheese 1/4 cup walnuts 1 tsp honey 1 Tbsp fresh thyme Instructions 1. Slice all dates in half length-wise and remove pits. 2. Sprinkle and even amount of walnuts (1-2) onto each half of the dates. 3. Smear equal amounts of goats cheese on each date 4. Lightly drizzle honey and sprinkle fresh time on top. Enjoy!
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Roast Garlic & Rosemary Crusty Bread
Ingredients 1 head garlic 1 teaspoon olive oil 1 drizzle sesame oil sprinkle of salt to taste 2 ¼ teaspoons active dry yeast 1 teaspoon honey 1 ¼ cups warm water 1 ½ teaspoons Kosher salt 2 Tablespoons fresh chopped rosemary 3 cups (360 grams) All-Purpose flour, plus extra for dusting 1 Tablespoon olive oil Method 1. Preheat the oven to 200 degrees celsius 2. Cut off the top of the head of garlic to expose the cloves inside 3. Place garlic in baking tray, drizzle with olive oil, and sprinkle with salt 4. Cover the garlic and roast for 35-40 minutes, or until garlic cloves are soft 5. Combine yeast, honey, and warm water into a large mixing bowl. Let the yeast proof for about 5 minutes until the mixture is foamy. 6. Chop roasted garlic cloves and add to the bowl along with rosemary and salt. 7. Wait a few minutes and then mix in the flour with a wooden spoon until a dough is formed. 8. Drizzle dough with olive oil and sesame oil (for a more nutty taste), ensuring the whole dough is covered on all sides. Wrap the dough in a tea towel and leave on the counter to rise for 1 hour. The dough will be ready when it is about double the size. 9. Once double in size, pour flour onto your counter and gently place the dough in the flour. 10. Gently pull each corner of the dough into the center of the loaf one at a time. Do this for each corner 4-5 times until the dough feels firm. Flip the dough over on your surface and lightly twist in circles against the counter and with your hands to make a rounded shape. 11. Place your empty cast iron dutch oven in the oven and preheat the oven to 230 degrees celsius. 12. Place flour in a mixing bowl and place dough inside. Cover with a tea towel and allow it to rise for a further 30 mins. 13. When the oven is hot, safely remove the hot dutch oven from the oven. 14. Gently tip your dough out of the bowl onto a large piece of baking paper. Ensure the 'seam' side is facing upwards to give the bread a nice crusty texture on the top. 15. Carefully place the dough on baking paper inside of the dutch oven. The baking paper will make it easier for you to remove the bread once cooked. 16. Place your lid on your dutch oven and carefully place the dough into the oven. Cook bread for 30 mins. 17. After 30 mins check that your bread is slightly browned and crusty. Sprinkle some rosemary on the top of the bread and cook uncovered for a further 10-20 mins until the bread has deepened further in colour. 18. Once the bread is cooked, carefully remove from the oven and use a spatula to remove cooked bread from the dutch oven, and place it onto a cooling rack. Cool the bread for 20 minutes and then enjoy!
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Labneh with Seasoned Lamb Mince
Ingredients Labneh 4 cups of full-fat yoghurt (makes 2 cups of labneh) 1 teaspoon of salt Splash lemon juice Lamb Mince 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 Method For Labneh Stir salt into yoghurt and mix well Place a strainer over a mixing bowl, and then place a clean tea towel over the strainer and bowl. Then pour the yoghurt salt mixture into the tea towel. Fold the tea towel over so the mixture is covered, and then place in the fridge for 24 hours. After 24 hours, check to see if the labneh is as thick as you would like (generally a dip consistency), and then pour out the whey from the bowl. Use a spoon to spread the dip on a board or plate in a circular motion, and set aside. For the Lamb Garnish 1. In 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 into the pan and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste. Grab your prepared labneh and the spoon over the lamb mixture on top. Sprinkle pine nuts, pomegranate seeds, currants, chopped coriander, and mint over the lamb and labneh. Drizzle olive oil and pomegranate molasses over the dish, and serve with toasted pita bread or Turkish bread.
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