Appetisers
Pulled Pork Sliders
Ingredients 2kg piece pork shoulder, off the bone, rind & fat removed 4 chipotle chillies in abodo sauce, chopped 5 cloves garlic crushed 2 tsp smoked paprika 3 tsp dried oregano 2 tsp black pepper crushed Juice 3-4 limes 3 bay leaves 2 cinnamon sticks 12 whole cloves 2 tsp cumin powder 2 tsp coriander powder 200ml orange juice Salt Sliders to serve Asian Coleslaw (click to view) MethodMix all ingredients together in a large bowl & then add the pork, & rub well with marinade. Allow to marinate for a few hours, or overnight. Transfer to a cast iron pot & place in a hot oven 200°C uncovered for 20 minutes. Cover & reduce the heat to 150°C & cook for 3-3½ hours until ender & falling apart. Remove from the oven & allow to rest for ½ hour before shredding. Shred the pork & toss with pan juices. Use for sliders or tacos.
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No knead Focaccia
Ingredients 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 2 sprigs Rosemary 70-80g sliced olives Method 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. Line a oven proof baking dish (approx. 34 x 27 cm) with parchment paper or grease with butter or coat with nonstick cooking spray. 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. 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. Preheat oven to 220°C. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish. Lightly drizzle rest of the olive oil on the top, add rosemary leaves, olive slices and flaky salt Bake in the oven for 20-25 minutes until nicely golden brown. Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.
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Cast Iron No Knead Bread
Ingredients 500 ml water½ tsp dried yeast550 g bread flour1½ tsp saltFinely-ground semolina for dusting Method Add water and yeast into a jug and stir to dissolve. Place flour into a large bowl. Add the yeasted water, salt and mix roughly using a spoon or spatula. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours at room temperature. Dough is ready when its surface is dotted with bubbles. Lift the risen dough out of the bowl and onto a floured surface. Give it a quick knead to bring it together. Fold the dough onto itself one or twice and then make into a ball. Place the dough, seam-side down in a cast iron pot lined with baking paper and generously dust the top with semolina. Cover with a lid and stand at room temperature for 1-2 hours or until risen by two thirds. To test if the dough is ready, poke it gently with a finger. If the finger leaves a little indent but the dough almost completely springs back it is ready. Sprinkle the top with semolina, score top with a blade or a knife to help evenly cook. Place the cast iron pot with lid on into an oven and turn on to 250°C and bake for 40 minutes. Remove lid and bake for further 15 to 30 minutes, until loaf is beautifully browned in colour. Remove the cast iron pot from the oven, place bread onto a wire rack removing the baking paper if still attached. Let the bread cool for at least 1 hour before slicing.
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Kofta Skewers
Makes around 14-16 500g lamb mince 2 garlic cloves, crushed 1 onion, grated 1 – 2 tablespoons pomegranate molasses 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground allspice salt and pepper to taste ½ tsp chilli flakes 1 tablespoon tomato paste 3 tablespoons chopped parsley Combine all ingredients in a bowl and mix well. Cook a little piece to taste for seasoning and adjust if needed. Roll mix into oval balls and flatten slightly and thread a skewer into the centre. Cook on a BBQ flat top, grill pan, frypan or bake in the oven for about 6-8 minutes until cooked through. Serve warm with tzatziki.
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Fried Calamari
Serves 6-8 1 kg Calamari, cleaned and cut into small pieces Vegetable oil to fry plain flour (or gluten free) 1 egg Salt and pepper 1 tsp cumin seeds, toasted and lightly crushed Lemon, cut into wedges Chopped Parsley to garnish Heat the oil in a fryer, large pot or wok to 180. Place calamari in a bowl and add the egg and mix well. Place flour in a bag and season well with salt and pepper. Add the calamari and toss very well to coat each piece. Place into a mesh strainer to dust off the excess flour. In batches carefully add a few pieces at a time to the hot oil and cook for a few minutes until crispy and lightly golden. Remove and drain on paper towel. Repeat until all of the calamari are cooked. Place on a serving platter with lemon wedges and chopped parsley.
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Pumpkin Salad
1 butternut pumpkin 4 red capsicums, cut into thick slices 1 red onion, sliced 1 tsp cumin seeds 2-3 teaspoons ras el hanout spice blend Olive oil Salt and pepper 200g Chickpeas cooked 6-8 fresh dates sliced Parsley and coriander leaves to garnish 1½ -2 lemons, juiced Cut the pumpkin into medium sized slices, and place in a large bowl. Add the onion, capsicum, cumin, ras el hanout, salt, pepper, lemon juice and a good glug of olive oil. Mix well and place onto 1 or 2 lined baking trays. Bake for 20-30 minutes until golden and teh pumpkin is tender. Add the chickpeas and dates and toss well, spoon into a serving bowl and garnish with herbs.
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Cous Cous with Quinoa and Herbs
Serves 8-10250g cous cous 180g mixed quinoa 300ml boiling water ½ tsp chili flakes 60g toasted flaked almonds 20ml Olive oil Salt and pepper to taste 5 spring onions finely sliced ½ bunch dill, chopped ½ bunch parsley, chopped Boil the quinoa in salted water for 5-8 minutes until tender. Drain and rinse under cold water. In a large bowl, add the cous cous, chili flakes, salt, pepper and olive oil. Add the boiling water and cover tightly with cling film. Allow to steep for 15-20minutes. Fluff with a fork and add the quinoa, herbs and almond flakes. Serve warm or at room temperature.
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Dolmades
Makes about 501 x 400g jar vine leaves, drained 3 garlic cloves, crushed 2 brown onions, finely diced 250 long grain rice 100g currants 4 tablespoons pine nuts, toasted 1 lemon zest 1 heaped tablespoon good quality tomato paste 1 tsp dried mint ¼ bunch fresh parsley, finely chopped ½ bunch fresh dill, finely chopped 400ml water juice of 2 lemons olive oil salt and pepper Heat a frypan with a little olive oil and add the garlic and onion and sauté until soft. Add the currants, rice, tomato paste, lemon zest and season with salt, pepper and dried mint. Add 200ml of the water and allow to absorb. Add the pine nuts and fresh herbs, mix well and season to taste.Allow the rice to cool slightly. Spread out a few vine leaves on a board or work surface and place a teaspoon of mix in the centre of each leaf. Roll up like a cigar ensuring the ends are folded in. Do not over fill and allow a little space for them to expand when cooked. Repeat with all the rice mix.Place the dolmades in a large pan with a lid, in a concentric circle. You can place them on 2 layers and place an upturned plate on top. Add the remaining water and lemon juice a little drizzle of olive oil. Cover with a lid. Simmer very gently for 12-15 minutes then turn off the heat and allow to cool. Serve with tzatziki. These store well in the fridge for several days.
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Feta Spinach stuffed Baguette
make 3 half baguettes 300g ricotta 120g mozzarella, grated 150g feta, crumbled 300g chopped blanched spinach (or frozen and defrosted) ¼ tsp nutmeg freshly grated 1 lemon zest salt and pepper to taste 3 small baguettes Combine all ingredients together and season to taste. From the top, cut out the centre of the baguettes and stuff with the filling. Place on a lined tray and bake in a hot oven until golden (about 10 minutes). Cut into slices and serve warm.
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Whipped Ricotta and Feta Dip
150g ricotta 180g feta 1 garlic clove 50ml olive oil ¼ cup good quality honey 1 teaspoon cracked pepper 30g toasted walnuts Fresh thyme or rosemary to garnish Blend the ricotta, feta, garlic and olive oil together in a food processor until smooth. Spread on a plate, pressing the centre down to make a well. Fill the well with honey. Sprinkle with cracked pepper, a sprinkle of thyme or rosemary and toasted walnuts. Serve with warmed pita bread.
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Hummus Platter
4 pita pockets 400g hummus ½ cup cooked chickpeas, drained and rinsed olive oil to drizzle Salt and pepper to taste 1 Lebanese cucumbe, diced ½ cup marinated olives ½ punnet cherry tomatoes, cut in half 1 spring onion, sliced ½ jar marinated feta Brush the pita pockets with olive oil and place one at a time in a frypan or on the BBQ to toast lightly. Cut into triangles and serve warm. Smear the hummus in a thick layer on a serving plate or board. Sprinkle with cucumber, chickpeas, olives, feta, and cherry tomatoes. Drizzle with a little olive oil (from marinated feta is best) and serve with lightly toasted pita bread. For the hummus 400g cooked chickpeas, 60g Tahini 40-50ml lemon juice 1 clove garlic Salt and pepper Blend all ingredients together in a blender, season to taste and set aside.
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Olive Oil Crackers
Makes 12-14 long crackers 150g warm water 5g dry yeast 5g caster sugar 300g plain flour 1 ½ tablespoons finely chopped rosemary 30ml olive oil 2g salt olive oil for brushing flaky sea salt to sprinkle freshly ground black pepper Combine the flour, salt, yeast, rosemary and salt in a bowl. Add enough warm water to form a soft dough. Knead for a few minutes then cover and allow to prove until doubled. Pinch off small balls of dough and roll out in rough long oval shapes 2 mm thick. Place onto a lined baking tray and brush with oil. Sprinkle salt flakes and pepper and bake at 170 for 8-10 minutes until golden. Cool on a rack.
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